CRANBERRY-ORANGE AND ALMOND PUDDING
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
- Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
- Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.
EASY CRANBERRY PIE
"AS A SPECIAL TREAT when making this pie, Mom would sometimes place a marshmallow in the center of each lattice square, or, in honor of the Christmas tree we had just brought home, she'd cut Christmas tree shapes from the pie dough and place them on top of the pie."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 244mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY BREAD PUDDING
Recipe is taken from the America's Best Recipes cookbook/More Than a Tea Party - Junior League of Boston. I love cranberries -- can't get enough of them and they are so good for you.
Provided by DailyInspiration
Categories Dessert
Time 2m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
- Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.
Nutrition Facts : Calories 482.4, Fat 17.6, SaturatedFat 6, Cholesterol 80.5, Sodium 334.3, Carbohydrate 67.8, Fiber 2.7, Sugar 33.8, Protein 12
SPICED CRANBERRY BREAD PUDDING
I feel this is the best bread pudding. Very moist. Family and friends just love it and are always asking for the recipe. One piece is never enough, so cut it big! Enjoy. Topped with a drizzle of caramel-flavored sauce on warm bread pudding. Yum.
Provided by Treasures of Food
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
- Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
- Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
- Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 48.4 g, Cholesterol 104.4 mg, Fat 8.1 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 3.7 g, Sodium 309 mg, Sugar 29 g
GRANDMA PIETZ'S CRANBERRY CAKE PUDDING
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. -Lisa Potter, Camp Douglas, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.
Nutrition Facts : Calories 311 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED CRANBERRY PUDDING
This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.
Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.
ULTIMATE CRANBERRY PUDDING CAKE
An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
Provided by Lisa Kreft
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g
CRANBERRY PUDDING
This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.
Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
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