Walnut Cranberry Butter Food

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

CRANBERRY WALNUT BREAD

Steps:

• Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
• If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

CRANBERRY-WALNUT CAKE WITH BUTTER SAUCE

Steps:

• Preheat oven to 375°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Gradually beat in water. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries and walnuts (batter will be thick)., Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium heat, stirring constantly to dissolve sugar. Serve cake with warm sauce.

WALNUT CRANBERRY BUTTER

Steps:

• In a small bowl, beat the butter, brown sugar and honey until fluffy, about 5 minutes. Add cranberries and walnuts; beat 5 minutes longer or until butter turns pink., Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

CRANBERRY-WALNUT CROSTATA

Steps:

• Preheat the oven to 450 degrees.
• To make the dough combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes.
• On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet.
• In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping.
• Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar.

CRANBERRY WALNUT TART

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
• Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

CRANBERRY WALNUT CRUNCH

Steps:

• Preheat oven to 375 degrees.
• Discard any stems from the cranberries. Wash them in a colander and shake dry.
• In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
• With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt. Cut the butter into small bits. With your fingertips, work it together with the flour until it is like rough meal. Mix in the nuts, and spread the topping evenly over the cranberries. (If making several hours in advance, cover and refrigerate. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
• Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

WHOLE GRAIN CRANBERRY WALNUT SOURDOUGH BREAD

Steps:

• Mixing and Bulk Fermentation
• Mix all of the ingredients except the walnuts and cranberries. Cover the dough and let it sit for 30 minutes.
• Wet about 14"x18" of clean counter or tabletop and place the dough on it. Stretch the dough into a large thin rectangle. A little tearing of the dough is okay.
• See the photo gallery for a visual explanation of the following instructions. Place about 1/3 of the cranberries and walnuts onto the middle third of the dough and then fold over a side, covering the additions. Spread another 1/3 of the additions over the layered dough, and then fold over the other side of the dough. Add the remaining cranberries and walnuts to half of the dough and then fold it in half.
• Ball up the dough and return it to the bowl. Cover and let it rest 30 minutes.
• Perform one round of coil folding, partly to redistribute the cranberries and walnuts, and partly to build more gluten.
• Cover and let the dough rise until it has grown by 50-75%. In my experience, this was about 5-6 hours after the initial mixing in high 70s kitchen temps.
• Preshaping, Bench Rest, and Shaping
• Flour your countertop and scrape the dough out into it. Fold the sides into the middle and form a ball. Flip the dough onto its seam. Cover and let it rest for about 20 minutes.
• Flour the rested dough and then flip it over. For a boule, do the same process as the pre-shape, only scoot the ball around to tighten it after flipping. For a batard, gently stretch the sides outward before folding them inward and over each other, then roll the dough up from the bottom, scooting the tube until the seam is facing down. Pinch the edges closed.
• Place the dough in a floured banneton, cover and proof 1-2 hours at room temperature or overnight in the refrigerator. My dough went immediately into the refrigerator for 10 hours and was baked from the cold.
• Baking
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough onto parchment and score it. Put the dough in the baking vessel, cover it and bake for:
• 15 minutes at 500F, covered
• 10 minutes at 425F, covered
• 5-10 minutes at 425F, uncovered
• The internal temperature should be at least 205F when the bread is done. Let cool for 1-2 hours before slicing.

CRANBERRY NUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

CRANBERRY-WALNUT BRAID

Steps:

• Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
• Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
• Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

CRANBERRY WALNUT TART

Steps:

• For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
• Add milk; pulse until dough comes together.
• Press mixture into ball, and then press into a 9" tart pan.
• Prick crust with fork.
• Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
• For the Filling:.
• Heat oil in heavy saucepan over medium heat.
• Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
• Add cranberries and sugar, cook until they pop.
• Stir in walnuts and thyme, set aside.
• In a bowl, combine eggs and cream, whisk until smooth.
• Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
• Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
• Cool 15 minutes before serving.

MOM'S CRANBERRY WALNUT BREAD

Steps:

• Mix cranberries and 1 cup sugar and let stand overnight.
• Mix together flour, 1 cup sugar, baking powder, baking soda and salt. Sift together.
• In a bowl, mix together eggs, orange juice, hot water, melted butter, orange rind and chopped walnuts. Add to dry ingredients.
• Stir in cranberries and pour mixture into two greased and floured bread pans.
• Bake for 1 hours at 325 degrees.