Nanas Cranberry Kuchen Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
• Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
• Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

Steps:

• In a large bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside. , For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. baking pans; set remaining egg mixture aside., Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture. , For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.

Steps:

• Chop the cranberries in a food processor. Place the cranberries in a bowl, add sugar and set aside in the fridge.
• Dissolve gelatin into boiled water. Once dissoved, add ice and stir until melted.
• Pour gelatin into a 13x9 glass pan and set in the fridge until almost set (20-30 minutes).
• While the gelatin is setting, chop all other ingredients:
• Quarter apple & remove seeds, but leave on the skin. Chop in food processor and place in a mixing bowl.
• Peel the orange, leaving on about 1/2 of the peel. Quarter and chop. Place in the bowl.
• Cut seedless grapes in halves or quarters, depending on their size. Place in the bowl.
• Quarter the celery and add the walnuts to processor for chopping. Place in the bowl.
• Once you have completed chopping, the gelatin should be set. Take the 13x9 pan out of the fridge, stir in the cranberry mixture & the other chopped ingredients.
• Spread everything out evenly & return to fridge. Allow gelatin to finish setting (about another 20-30 minutes).
• NOTE: If gelatin gets solid before your ingredients are ready, you can still make it. It will mix okay and set up again.