APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM
Steps:
- For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
- Chill until ready to use. Store leftover topping in the freezer.
- For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
- For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
- For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
- Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
- Strain the mixture and divide among six 2- to 4-ounce small ramekins.
- To assemble the crisp: Preheat the oven to 325 degrees F.
- Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
- Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.
CRANBERRY CRISPS
I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE CRANBERRY CRISPS
I've had more friends request this recipe than any other cookie recipe I have. The combination of cranberries, chocolate chips and toffee bits is wonderful. -Ann Quaerna, Lake Geneva, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits. , Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 89mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES
These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!
Provided by hello angie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
- Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 17.4 g, Cholesterol 18.1 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.3 mg, Sugar 7 g
TOFFEE CRANBERRY CRISPS
I've had more friends request this recipe than any other cookie recipe I have. The combination of cranberries, chocolate chips and toffee bits is wonderful.
Provided by Allrecipes Member
Time 25m
Yield 33
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in cranberries, chocolate chips and toffee bits. Shape into three 12-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 26.8 g, Cholesterol 26.4 mg, Fat 10.3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 132.6 mg, Sugar 14.7 g
APPLE-CRANBERRY CRISP
Make and share this Apple-Cranberry Crisp recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
- In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
- Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
- Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.
Nutrition Facts : Calories 684.3, Fat 18.6, SaturatedFat 11.2, Cholesterol 45.8, Sodium 35.9, Carbohydrate 134.5, Fiber 11.5, Sugar 101.8, Protein 3.6
APPLE-CRANBERRY CRISP WITH WARM TOFFEE SAUCE
Toffee sauce adds richness to this tart autumn-fruit crisp. While nicely gooey, the slightly bitter undertone of "burnt sugar" makes the toffee sauce subtly but not overly sweet. Blatantly stolen from Marilyn Bentz Crowley, with thanks!
Provided by Leslie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
- Add sugar and butter; do not stir!
- Measure out whipping cream, set near the stove along with vanilla.
- Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. Swirl pan gently on the unit until the colour becomes deeply golden.
- Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth.
- Remove pan from heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.)
- Warm sauce in a small saucepan or briefly in the microwave before serving.
- For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
- Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened.
- Spread over fruit and bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature.
- To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.
Nutrition Facts : Calories 688.3, Fat 26.2, SaturatedFat 15.7, Cholesterol 76.4, Sodium 121, Carbohydrate 112.7, Fiber 7.7, Sugar 78.5, Protein 6.2
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