CRANBERRY PUFFS
Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays.
Provided by Raelee's recipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
- Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
- Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 12.4 g, Cholesterol 13.5 mg, Fat 34.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 147.2 mg, Sugar 2.3 g
CRANBERRY UPSIDE-DOWN CAKE
Leave the pineapple at the market and make a Cranberry Upside-Down Cake instead! Not a baker? Not a problem! This video will show you how to use a cake mix to make this easy and delicious Cranberry Upside-Down Cake.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
- Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
- Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
UPSIDE-DOWN BUTTERNUT SQUASH TART
Our favorite fall vegetable takes the place of traditional apples in this gorgeous tarte tatin that has savory accents of fresh herbs and Parmesan.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
- Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
- Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
- Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
- Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.
CRANBERRY UPSIDE-DOWN CAKE
The secret to getting the fruit sweet and caramelized in this glistening jewel-like cake is letting it bake and bubble in the cake pan before adding the batter. Since you use only one bowl, cleanup is a breeze.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
- Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
- For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
- Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
- Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.
UPSIDE-DOWN CRANBERRY CRUNCH
Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans. , In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. , Bake at 325° for 1 hour or until a toothpick inserted in the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 414 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 132mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY UPSIDE-DOWN CAKE
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
CRANBERRY UPSIDE-DOWN CAKE
The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
- In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
- Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
CRANBERRY PECAN UPSIDE-DOWN CAKE
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE
Make and share this Brie in Puff Pastry With Cranberry Sauce recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 1 puff pastry
Number Of Ingredients 11
Steps:
- Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. Heat to boiling, stirring frequently; reduce heat.
- Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel and remove from heat.
- Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
- Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
- Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
- Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
- Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.
Nutrition Facts : Calories 3392.8, Fat 235.4, SaturatedFat 102.8, Cholesterol 638.9, Sodium 3293.6, Carbohydrate 212.8, Fiber 11.8, Sugar 90.2, Protein 113.7
CRANBERRY UPSIDE DOWN MUFFINS
This recipe came from "Joy of Baking" Hope you will give them a try!
Provided by Carol Junkins
Categories Fruit Desserts
Time 30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 df Place a rack in the middle of oven. Butter well or spray, with a non stick vegetable pray, 12 muffins tins.
- 2. CRANBERRY SAUCE: In a medium saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dessolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter.
- 3. MUFFIN BATTER: In a large bowl, combine the flour, sugar, baking powder, and salt.
- 4. Add the milk and egg mixture to the flour mixture. Stir just until cominbined. DO NOT over mix the batter or the muffins will be tough when baked.
- 5. Evenly divide the cranberry mixture among the 12 well greased muffin cups and then evenly spoon the batter over the cranberry sauce. Place in the preheated oven and bake for about 15-20 minutes, and then invert them onto a cooling rack so the cranberry topping is face up. Makes 12 regular sized muffins.
CRANBERRY UPSIDE DOWN MUFFINS
I love muffins, and have to admit these are special. The cranberry topping is delicious in it's own right and sets this muffin a notch above all others!
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 1 1/2 Dozen
Number Of Ingredients 12
Steps:
- Combine flour, sugar, baking powder and salt in a large bowl; mix well.
- Add milk, butter and egg; stir just until moistened.
- Set aside.
- Prepare Cranberry Topping; (Combine ingredients in a small saucepan, Cook over medium heat until sugar is dissolved).
- Spoon topping into 18 greased muffin cups.
- Spoon batter over topping, filling each cup 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes, until a toothpick tests clean.
- Immediately invert onto a wire rack set over wax paper; serve warm.
Nutrition Facts : Calories 2304.7, Fat 107.9, SaturatedFat 54.5, Cholesterol 359.2, Sodium 2485.4, Carbohydrate 301.2, Fiber 11.6, Sugar 117.9, Protein 41.2
CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE
I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.
Provided by LINDA MAUGERI
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
- Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
- Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 68.9 g, Cholesterol 72.9 mg, Fat 17.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10.7 g, Sodium 267.6 mg, Sugar 51.9 g
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