CRANBERRY-WALNUT BELGIAN WAFFLES
Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. -Laura McDowell, Portland, Maine
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.
Nutrition Facts : Calories 477 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 506mg sodium, Carbohydrate 69g carbohydrate (38g sugars, Fiber 7g fiber), Protein 10g protein.
CRANBERRY LEMON BARS
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen bars
Number Of Ingredients 14
Steps:
- Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
- Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
- Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
- While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
- Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
- Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
- Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.
CRANBERRY-LEMON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
- Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
- Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
LEMON CRANBERRY WAFFLES
I love anything with lemon cranberry and when I finally got the plain waffle recipe down right, I thought I'd try making waffles with my favourite flavour. These turned out pretty well and I'm happy with them. They make great healthy snacks because they are yummy even without the syrup.
Provided by Jellie Beanie
Categories Breakfast
Time 50m
Yield 14-16 waffles
Number Of Ingredients 11
Steps:
- Separate the eggs. Beat the egg whites until frothy. Add 1 tbsp of sugar and beat until peaks starts forming. Set aside.
- Spray Pam on waffle iron. Preheat waffle iron.
- Sift the dry ingredients into a medium sized bowl. Add the egg yolks and the rest of the ingredients to the bowl. Beat until no lumps. Fold the stiff egg whites into the batter using a spatula.
- When the waffle iron is hot, add ½ cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. Close the top and cook for 2-2'15 minutes.
- Leftover waffles can be frozen. When you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!
Nutrition Facts : Calories 158.7, Fat 9, SaturatedFat 1.8, Cholesterol 49, Sodium 163.1, Carbohydrate 15.5, Fiber 0.5, Sugar 2, Protein 3.8
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MERRY CRANBERRY WAFFLES - PINT SIZED BAKER
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4.5/5 (15)Total Time 20 minsCategory Breakfast
- Place the syrup into a pot with the cranberries and vanilla. Cook over medium heat until the cranberries pop. Remove from the heat and let cool while making the waffles.
- Place the cranberries and sugar into a bowl. Microwave for 2 minutes. Stir and allow to cool while making your favorite waffle batter.
- When your waffle maker is ready, pour half the batter for a waffle in, add a tablespoon of cranberries, then add the rest of the batter. Cook your waffle as directed.
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