Cranberrybake Recipes

Steps:

• In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
• Add butter and extract.
• Beat 2 minutes.
• Stir in flour just until combined.
• Stir in cranberries and pecans.
• Spread in greased 9"x13" pan.
• Bake at 350 F for 45-50 minutes.

Steps:

• Preheat oven to 375 degrees.
• In a bowl combine garlic salt, paprika, pepper, and all season salt.
• Rub the mixture into each chicken breast on both sides.
• Heat a skillet to medium heat and add olive oil.
• Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
• Place them in a sprayed 9x13 pan.
• Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
• Pour the chicken broth into the 9x13 pan.
• In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
• Pour the mixture over the chicken breasts.
• Place in oven and cook for 45 minutes or until the juices run clear.

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.
• Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for another minute. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the ramekin, pressing down gently with the back of a spoon. Can be chilled for two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.
• Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.

Steps:

• Preheat the oven to 350F degrees.
• Coat a 9 in square pan with nonstick spray.
• In a large saucepan, bring the milk, brown sugar, margarine, and cinnamon to a boil.
• Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan.
• When the milk mixture begins to boil, pour out evenly over the oatmeal mixture.
• Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender.
• Cut the mixture into 6 servings, scooping each out into a cereal bowl.
• Garnish with a sliced apple (if desired) and serve with a pitcher of milk.

Steps:

• Heat oven to 350º.
• Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
• Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
• Stir in remaining ingredients.
• Pour into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Loosen sides of loaves from pans; remove from pans.
• Cool completely on wire rack before slicing.
• Store tightly wrapped in refrigerator up to 1 week.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened. , Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. , Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.