HONEY CRAN-RASPBERRY PIE
This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 532 calories, Fat 20g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 86g carbohydrate (49g sugars, Fiber 5g fiber), Protein 5g protein.
CRAN-CRANBERRY HONEY FUDGE PIE
When I think of the holidays, cranberry, and chocolate come to mind and this rich pie from Romancing The Bee packs in the flavors of both. Replacing the sugar in the topping, with honey, takes it to another level of yummy goodness. It has just the right amount of tartness mellowed by the sweet honey. The chocolate fudge filling sends this pie to the outer limits of chocolate indulgence. Set this on the Christmas dessert table and be prepared for the gasps. Arguments over the last piece is not uncommon. It can get comical watching an elderly aunt trying to convince an 8 year old to give it up.
Provided by Shelia Senghas @earthbaker
Categories Pies
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F. To make the crust: Process the crackers OR cookie crumbs, sugar, and melted butter, in a food processor until crumbly and well combined. I made chocolate cookies and used them for the crust. Press into the bottom and up the sides of a 9″ pie plate. Bake the crust for about 7 to 8 minutes, until it's set, but not brown. Remove from the oven and cool.
- Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds stopping every 30 seconds to stir the chocolate. Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you're simply making a basic ganache.
- Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top. Refrigerate the pie for at least 2 hour, until the ganache has firmed up.
- While the pie is chilling, make the topping. Bring the honey, salt, and cranberry juice to a boil. Stir in the dried cranberries, and simmer for about 5 minutes. Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 10 minutes, until some of the berries have burst and the liquid has cooked down.
- Remove the cranberries from the heat, spoon into a bowl, and chill.
- To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve. I posted a separate recipe of this topping as it has many uses.
CRANBERRY FUDGE
This creamy, crunchy fudge is packed with walnuts and cranberries to satisfy all who try it. Though they may seem decadent, each little bite is filled with tons of fabulous, guilt-free flavor. -Delia Kennedy, Deer Park, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 pounds (81 pieces).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE CHOCOLATE CRANBERRY FUDGE
This no-bake recipe is at the top of my list when I head to the kitchen to make holiday treats. Chewy tart cranberries pair well with salty, crunchy almonds. -Lois Aitken, Dauphin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FIVE MINUTE WHITE CHOCOLATE FUDGE WITH PISTACHIO AND CRANBERRIES
Saw Rachael Ray and Oprah make this on an Oprah holiday party show. It took me 7 minutes, but who's counting! Try other variations such as the original Recipe #146361 and Recipe #146387.
Provided by SharleneW
Categories Candy
Time 40m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
- Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
- Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
- Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
- Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
- Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.
BLUEBERRY CRANBERRY PIE
Make and share this Blueberry Cranberry Pie recipe from Food.com.
Provided by PalatablePastime
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
- Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
- Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
- Transfer the dough to a floured work surface and pat down to about 1-inch thick.
- Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
- To make filling, coarsely grind the orange in a food processor or blender; set aside.
- In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
- Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
- Position the rack in the center of the oven, and the other rack just beneath it.
- Peheat oven to 400 degrees F.
- To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
- Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
- Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
- Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
- Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
- Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
- Brush top crust with milk, and sprinkle with turbinado sugar.
- Place the pie in the preheated oven, and place a rimmed baking sheet below it.
- Bake for 45- 50 minutes, or until the crust is golden brown.
- Cool on a wire rack; serve warm or at room temp; goes well with ice cream.
Nutrition Facts : Calories 622, Fat 27.1, SaturatedFat 12.3, Cholesterol 36, Sodium 450.4, Carbohydrate 93, Fiber 5.2, Sugar 53, Protein 5.3
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