CRANBERRY CREAM CHEESE TART
Make and share this Cranberry Cream Cheese Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice.
- Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching.
- Set aside.
- In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract.
- Process until smooth.
- Set aside.
- Spray a 9-inch tart pan with the cooking spray.
- Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan.
- Edges will extend over edge.
- Repeat and place second sheet across first in a criss-cross pattern.
- Repeat with remaining two sheets so that all of the tart pan is covered.
- Turn under edges and bake for 5 minutes.
- Spoon cream cheese mixture into phyllo crust, spreading evenly.
- spoon Cranberry mixture over cream cheese mixture, spreading evenly.
- Using a fork marble slightly but dont go too deep.
- Bake for 25 minutes.
- Let cool for 1 hour on a wire rack.
- Cover and chill for 4 hours.
- Remove and drizzle on both kinds of melted chocolate.
- Garnish with candied orange peel.
- Serve.
Nutrition Facts : Calories 206.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 48.5, Sodium 178.9, Carbohydrate 23.3, Fiber 1.3, Sugar 15.4, Protein 5.5
CRANBERRY CREAM CHEESE SPREAD
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!
CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH
Provided by Valerie Bertinelli
Categories appetizer
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
- For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
- Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.
CRANBERRY BREAD WITH CREAM CHEESE
Make and share this Cranberry Bread With Cream Cheese recipe from Food.com.
Provided by Olha7397
Categories Quick Breads
Time 1h40m
Yield 2 loaf cake
Number Of Ingredients 11
Steps:
- Blend together cream cheese, butter, granulated sugar, and vanilla until light. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups of the flour sifted with baking powder. Toss remaining 1/4 cup flour with cranberries and nuts, and fold into batter. Pour into 2 well greased 9-inch loaf pans and bake in preheated 350°F oven for 1 hour and 20 minutes.
- Combine confectioners' sugar and milk, and drizzle over bread while still warm. Yield: Two 9-inch loaves.
- The Harrowsmith Country Life.
CRANBERRY-CREAM CHEESE MOLD
The flavor combination of cranberry gelatin, apples and cinnamon makes this elegant two-layer mold the ideal holiday dessert or side dish.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Add apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 24 g, Protein 3 g
CRANBERRY-CREAM CHEESE COOKIES
Whip up a batch of these Cranberry-Cream Cheese Cookies this Thanksgiving and really wow them. These Cranberry-Cream Cheese Cookies include dried cranberries and apricot preserves, a perfect autumn treat.
Provided by My Food and Family
Categories Recipes
Time 3h14m
Yield 18 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Combine flour and baking soda. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually beat in flour mixture. Refrigerate 30 min.
- Meanwhile, place cranberries in small bowl; add enough boiling water to cover. Let stand 10 min. or until cranberries are softened; drain.
- Divide dough in half. Place 1 half between 2 lightly floured sheets of waxed paper; roll into 9-inch square. Repeat with remaining dough to make second square.
- Remove top sheet of waxed paper from 1 dough square. Spread half the preserves over dough to within 1/2 inch of edges. Top evenly with half each of the cranberries and nuts. Roll up, starting at one side of dough and using bottom sheet of waxed paper to help roll dough up. Wrap in plastic wrap. Repeat with remaining ingredients. Freeze logs 2 hours.
- Heat oven to 350°F. Unwrap logs. Cut each log into 18 slices. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 12 to 14 min. or until edges are golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CRANBERRY & CREAM CHEESE MUFFINS
These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea
Provided by Good Food team
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
- Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.33 milligram of sodium
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