CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Pour a glaze made with real vanilla bean over this quick bread chock-full of grated carrots, dried cranberries and toasted walnuts.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
CARROT CRANBERRY SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
- Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.
CARROT, CRANBERRY AND WALNUT SALAD
From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!
Provided by KerfuffleUponWincle
Categories Lactose Free
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak cranberries in very warm water for 30 minutes ~ drain well.
- Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
- In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
- Chill at least 1 hour.
- Add toasted walnuts just before serving.
- Makes 6 servings.
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
CRANBERRY, FETA AND WALNUT SALAD
Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.
Provided by Graybert
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss greens, cranberries, cheese and walnuts in large bowl.
- Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
- Gradually add oil, whisking constantly until well blended.
- Pour over salad; toss to coat.
- Serve immediately.
HOLIDAY CRANBERRY-WALNUT SALAD
A warm salad is a nice change of pace at holiday dinners. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.-Becky Walch, Manteca, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside., Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil., In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.
Nutrition Facts : Calories 162 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT WALNUT SALAD
Steps:
- In a bowl toss carrots with oil. Add remaining ingredients and toss well.
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