Cape Cod Cranberry Cookies Food

CAPE COD CRANBERRY PIE

Steps:

• Grease a 10-inch pie plate.
• Add cranberries and spread out evenly.
• Top cranberries with 1/2 cup sugar and pecans.
• In a mixing bowl, add the eggs.
• Gradually beat in 1 cup of sugar.
• Add the flour, butter, and shortening, beating until just smooth.
• Pour the batter over the cranberries.
• Bake at 325 degrees for 1 hour or until the top is golden.
• Serve warm with ice cream.

CRANBERRY COOKIE BARS ~

Steps:

• Preheat oven to 350 degrees Grease a 9 X 13 inch pan.
• In a bowl sift together sifted flour, baking powder and salt. (Yes sift the flour before measuring it)
• In a second bowl , cream butter and both sugars. Add eggs one at a time, beating until fluffy. Add vanilla. (or almond flavoring)
• Blend in dry ingredients. Stir in chopped cranberries and nuts. Spread in greased pan.
• Bake 30 minutes. When cool, cut into bars. Do not overbake ( Mine only took 24 minutes) because of the amount of sugar, cookie dough tends to become hard and stick to the pan if overbaked.

CAPE COD CRANBERRY COOKIES

Steps:

• 1. 1. Sift flour, baking soda, and cream of tartar. Set aside. 2. Beat Butter and sugar. Add extract, egg, orange juice and grated zest. Blend in four mixture. Add cranberries.
• 2. 3. If dough is too sticky, chill until easier to handle. Divide into 3 parts. Shape into long rolls. Wrap in wax paper or plastic. Chill or freeze. 4. When ready to bake, heat oven to 350 degrees. Slice cookie rolls and place slices on greased cookie sheets about 1 inch apart. Bake 10-12 minutes. Yield: 20-30 cookies per roll.
• 3. The first time I made these I sliced them to thin ~ also made the rolls to small width wise , sooo make a thicker roll cause guess what? They don't spread !!!! Carol's helpful hint for today ! haha

CAPE COD CRANBERRY BARS

Steps:

• Preheat oven to 350. Lightly grease a 9 X 13 or 11 X 11 pan.
• For crust, in a medium bowl, whisk together flour, sugars, and salt. Add the flavorings, then use your fingers, a pastry blender, or a mixer to cut in the butter, mixing until everything is crumbly. Stir in the nuts. Set aside about 1 1/2 cups of crumbs, then press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 15 minutes.
• To make the filling, in a food processor, combine the cranberries, apples, raspberries and sugar and pulse a few times to chop the cranberries. Add the flour and melted butter, pulsing briefly to combine.
• Spread the filling over the crust. Crumble the reserved crust mixture over the filling. Bake for 35 to 40 minutes, until the mixture bubbles and the crumbs on top are golden. Remove from oven and cool completely. Dust with powdered sugar and cut into bars.

CAPE COD CRANBERRY MUFFINS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
• Line 14 muffin cups with paper or foil cupcake liners.
• Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
• In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
• In small saucepan, combine the butter and oil and heat until the butter melts.
• Stir in sugar; it will not dissolve.
• In large bowl, use a wooden spoon to stir together the eggs and orange juice.
• Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
• When the flour is almost incorporated, stir in the cranberries and walnuts.
• Fill the muffin cups until almost full with batter, about 1/4 cup each.
• Bake for 18-20 minutes, one pan on each shelf.
• Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
• Bake until the muffins are golden brown and the tops are springy to the touch.
• Cool on a wire rack.

CRANBERRY-ORANGE CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• For crust:
• Preheat oven to 325°F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.
• For filling:
• Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla.
• Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
• For topping:
• Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)
• Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350*.
• Mix flour, soda, cinnamon, salt, and nutmeg together in a large bowl.
• Add remaining ingredients and mix together well.
• Drop by spoonful on an ungreased cookie sheet and bake for 12 minutes.
• Cool for 2 minutes and enjoy!
• (These are also very fab with dried cherries and chocolate chips! YUM!).