CRANBERRY PUDDING
This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.
Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY NUT SWIRLS
This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour., Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY NUT SWIRLS
I love the combination of cranberries and walnuts so I was happy to find this recipe in an old Taste of Home recipe collection. Prep time does not include chill time.
Provided by Hey Jude
Categories Dessert
Time 35m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
- Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
- In a small bowl, combine cranberries, walnuts and orange peel; set aside.
- On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
- Wrap with waxed paper; chill several hours or overnight.
- Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
- Bake at 375° for 14-15 minutes, or until edges are light brown.
Nutrition Facts : Calories 65.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 10.9, Sodium 33.9, Carbohydrate 8.3, Fiber 0.3, Sugar 4.6, Protein 0.9
SALTED-CARAMEL RICE PUDDING
Rice pudding is pure dessert magic. Simple ingredients like jasmine rice, whole milk and sugar cook together to make a luscious treat, and the bittersweet salted caramel swirled throughout makes it even more irresistible. This pudding is flavored with vanilla, but a little orange zest, some instant espresso powder or a few smashed green cardamom pods would take it in another delicious direction.
Provided by Samantha Seneviratne
Categories snack, custards and puddings, grains and rice, dessert
Time 35m
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 11
Steps:
- Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
- In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
- Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
- Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.
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