FROSTED CRANBERRIES
Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.
Provided by KF1065
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 10 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 8.9 g
CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
- Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
- Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
- Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
- Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.
FROSTED CRANBERRY SALAD
Steps:
- Sort through cranberries, wash, drain and run through food processor "on chop" till fine. Add sugar in large bowl. Mix with crushed pineapple, mandarin oranges and chopped nuts; set aside.
- Mix Jell-O to three cups of boiling water; stir until all dissolved. Add saved juices with ice cubes and enough water to make two cups or just a bit more. Pour into a 9x13 glass pan.
- Add fruit mixture to Jell-O. Put in fridge till set firm. Beat cream cheese with milk. Add Cool Whip and fold in till well mixed. Spread over set Jell-O mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE FROSTED CRANBERRY COOKIES
This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!
Provided by Sydney Mike
Categories Drop Cookies
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Spray several cookie sheets with cooking spray.
- FOR COOKIES:
- In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
- Stir in flour, baking soda and salt.
- Stir in cranberries and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- FOR FROSTING:.
- In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
- Frost cookies and enjoy!
Nutrition Facts : Calories 202.1, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 80.6, Carbohydrate 31.6, Fiber 0.8, Sugar 20.7, Protein 1.7
FROSTED CRANBERRY-OATMEAL COOKIES
Enjoy the sweet taste of our Frosted Cranberry-Oatmeal Cookies. These Frosted Cranberry-Oatmeal Cookies are made with walnuts for an extra nutty flavor.
Provided by My Food and Family
Categories Home
Time 1h4m
Yield 24 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Reserve 1 Tbsp. each cranberries, raisins and nuts. Place cookie dough in large bowl. Add oats, milk and remaining cranberries, raisins and nuts; mix well.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
- Bake 10 to 14 min. or until lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cookies; top with reserved cranberries, raisins and nuts.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
FROSTED CRANBERRY SQUARES
A lovely cranberry salad for the Thanksgiving table. The combination of cream cheese, toasted pecans and cranberry is delicious.
Provided by 2bizzy
Categories Dessert
Time 2h15m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving syrup.
- Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
- Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
- Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
- Turn mixture into 9x9x2 dish. Chill until firm.
- Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
- Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
- Chill. Cut into 9 squares to serve.
Nutrition Facts : Calories 391.4, Fat 20.5, SaturatedFat 10.4, Cholesterol 51.4, Sodium 223.1, Carbohydrate 50.3, Fiber 1.4, Sugar 46, Protein 5.1
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