Pumpkin Cranberry Dip Food

PUMPKIN DIP

Steps:

• Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

CRANBERRY DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
• Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

PUMPKIN CRANBERRY DIP

Steps:

• Spoon cream cheese into a bowl. Add cranberry sauce; blend thoroughly with a large spoon. Dish into a dip bowl or platter and garnish with mint for color.

SAVORY PUMPKIN DIP WITH CRANBERRY REDUCTION

Steps:

• For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves.
• For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste.
• Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt.
• Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with Crunchmaster Crackers on the side for dipping.

FROSTED PUMPKIN CRANBERRY BARS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

CARAMEL PUMPKIN DIP

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add the pumpkin, caramel topping, sour cream, cinnamon and nutmeg, beating until smooth. Serve with dippers of your choice. Refrigerate leftovers.

PUMPKIN-CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• FOR THE BARS, in a large bowl, mix together first 7 ingredients.
• Stir in pumpkin, butter, eggs & vanilla until well blended.
• Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
• Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
• Remove immediately from heat & pour into a bowl.
• Let butter cool slightly, then stir in powdered sugar & vanilla.
• Stir in enough orange juice to form a frosting consistency.
• When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
• Serve & enjoy & refrigerate leftovers.

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together the butter and the sugars.
• Beat in the egg, pumpkin and vanilla.
• Mix dry ingredients together and then add to the wet ingredients and blend well.
• Stir in dried cranberries.
• Drop batter by rounded tablespoons onto a greased cookie sheet.
• Bake for 15-20 minutes or until golden brown.

LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR

Steps:

• To prepare the layered mix:.
• In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended.
• Place mixture into a 1 quart jar.
• Pack down this layer.
• Add the brown sugar to the jar, firmly packing down.
• Layer the white sugar on top of the brown sugar, firmly packing.
• Layer the pecans and then the dried cranberries into the jar.
• Makes base for one recipe of Layered Pumpkin Cranberry Bread.
• For gift giving, place cap on jar and attach a ribbon and card with the following instructions:.
• Preheat oven to 350°.
• Grease and flour two 7 x 4 inch loaf pans(or 4 small loaf pans).
• In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended and set aside.
• Place contents of jar into a medium bowl and mix until well blended.
• Add flour mixture into the pumpkin mixture, stirring until well blended.
• Divide batter evenly between the prepared pans.
• Bake at 350° for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean.

CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER

Steps:

• 1. Preheat oven to 350°F Grease and flour loaf pan.
• 2. Sift together dry ingredients. Set aside.
• 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
• 4. Add dry ingredients alternately with milk; mix until just combined.
• 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

CRANBERRY PUMPKIN CHUTNEY

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

DEEP-DISH PUMPKIN PIE WITH CRANBERRY MARMALADE

Steps:

• Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
• Marmalada: (Makes about 1 cup).
• Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
• SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
• Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
• Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
• Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
• Assembly:.
• On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
• Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
• For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
• Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
• Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.