December 3rd, 2009 by alice
Tags: Cookies, Cranberry, Oatmeal
INGREDIENTS
-
Whisk together and set aside
- 4cupsall-purpose flour
- 2teaspoonsbaking soda
- 2teaspoonsbaking powder
- 2teaspoonskosher salt
-
Cream wet ingredients
- 2cupsunsalted butter, softened
- 2cupssugar
- 2cupsdark brown sugar, firmly packed
- 4largeeggs
- 4teaspoonsvanilla
-
Then stir in
- 6cupsoats(not instant)
- 2cupsdried cranberries, chopped
- 1 2/3cupscinnamon baking chips(10 oz)
- 2cups finely choppedwalnuts
DIRECTIONS
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats,cranberries, cinnamon chips and walnuts; stir to incorporate.
- Fill cookie scoop with dough.
- (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transfering to a wire rack to cool.
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December 14th, 2008 by alice
Tags: Bead, Cranberry, Nut
INGREDIENTS
- 1teaspoon mincedorange peel
- 1tablespoonwater
- 3 1/2cups squeezedfresh orange juice, with pulp(3-4 oranged)
- 1largeegg, lightly beaten
- 2tablespoonsvegetable oil
- 1teaspoonpure vanilla extract
- 2cupsflour
- 3/4cupsugar
- 1 1/2teaspoonsbaking powder
- 1teaspoonsalt
- 1/2teaspoonbaking soda
- 1/2teaspoonground nutmeg
- 1/2teaspooncinnamon
- 1 1/2cups choppedcranberries
- 3/4cup choppedpecans
- 12pecan halves, for decoration (optional)
DIRECTIONS
- Preheat oven to 350 degrees.
- Soak minced orange peel in TB of water to rehydrate.
- In a small bowl lightly beat the egg, add orange peel, orange juice, vegetable oil, and pure vanilla extract.
- In a large bowl, mix together flour, sugar, baking powder, salt, baking soda, nutmeg and cinnamon.
- Add wet ingredients to dry and mix until moist.
- Add cranberries and nuts(except for 12 pecan halves). Divide batter between 2 regular loaf pans greased and floured on the bottoms only( we prefer glass baking pans). Place 4-6 pecan halves evenly on top of each loaf.
- Bake in preheated oven 50-60 minutes, until golden brown and springy to the touch.
- Remove from oven, cool in pan 8-10 minutes.
- Remove from pan(run a very thin knife around the outside edge of the bread, if you are concerned about the bread sticking).
- Let cool before completely slicing.
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October 4th, 2008 by alice
Tags: Cherry, Cranberry, Crumble
INGREDIENTS
- 3cupscranberries
- 2cups pittedfrozen cherries, thawed
- 3/4cupsugar
- 1/4cupdried cranberries, chopped
- 1/4cupdried cherries, chopped
- 1tablespoonflour
- 1 1/2teaspoonscornstarch
- cooking spray
- 1/4cupslivered almonds
- 1/4cupoats
- 1/4cupwhole wheat flour
- 1/4cupbrown sugar, firmly packed
- 1/4teaspoonsalt
- 1/8teaspoonnutmeg
- 1/8teaspooncinnamon
- 1/8teaspoonalmond extract
- 2tablespoonsbutter, cut into pieces
DIRECTIONS
- Preheat oven to 375.
- Combine first 7 ingredients in a large bowl, tossing gently to coat fruit.
- Spoon cranberry mixture into an 8″ pan coated with cooking spray.
- Combine almonds and next 7 ingredients (Through extract).
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Sprinkle oat mixture evenly over cranberry mixture.
- Bake at 375 for 45 minutes or until filling is bubbly and topping is golden.
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August 6th, 2008 by alice
Tags: Citrus, Cranberry, Tea
INGREDIENTS
- 4quartswater
- 1 1/2cupssugar
- 6cinnamon sticks(3 inches)
- 8cupscranberry juice
- 4cupsorange juice
- 1/3cuplemon juice
DIRECTIONS
- In a Dutch oven or large kettle, combine water, sugar and cinnamon.
- Bring to a boil.
- Reduce heat.
- Cover; simmer for 25 minutes.
- Discard cinnamon sticks.
- Stir juices into tea.
- Serve warm.
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June 27th, 2008 by alice
Tags: Bread, Cranberry, Tea
INGREDIENTS
- 1/4cupcanola oil, plus more
- canola oil, for pan
- 1cuprolled oats
- 1cupall-purpose flour, plus more
- all-purpose flour, for pan(spooned and leveled)
- 1/2cupsugar
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 1/2teaspoonground cardamom
- 3/4cupplain low-fat yogurt
- 2largeeggs
- 1cupfresh cranberriesor frozen cranberries
- 1/4cupcrystallized ginger, coarsely chopped
DIRECTIONS
- Preheat oven to 350°. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan.
- Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
- In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
- Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.
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