CRANBERRY BISCUITS
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California
Provided by Taste of Home
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.
Nutrition Facts : Calories 198 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE
I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. -Laurie Cornett, Charlevoix, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans., Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 66mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES
Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 9h50m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
- Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
- Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
- Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
- While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
- Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
- Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
- In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
- Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g
DRIED CRANBERRY BISCUITS
Here's a recipe for some nice winter holiday biscuits (or for any time of year, actually) -- It comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from a special partner in my 1st cookbook swap here on Zaar!
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F,& coat a baking sheet with cooking spray.
- Mix flour & baking powder, then stir in corn oil, mixing until coarse crumbs form.
- Stir in milk to form a soft dough, then stir in cranberries.
- With floured hands, form dough into a ball, then press dough onto prepared baking sheet before evenly pressing it into a 6"x6" square.
- Cut dough into 12 biscuits, BUT DO NOT SEPARATE THEM.
- Mix sugar with cinnamon & sprinkle over the cut dough.
- Bake 15-20 minutes or until lightly browned.
- Great served with a flavored butter.
Nutrition Facts : Calories 182.6, Fat 9.9, SaturatedFat 1.6, Cholesterol 2.1, Sodium 98.8, Carbohydrate 21.1, Fiber 0.8, Sugar 3.8, Protein 2.7
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