Cup Cakes with Cranberry Sauce and the "bread and games | colors, taste, dreams

duonosirzaidimu.wordpress.com

Cup Cakes with Cranberry Sauce and the "bread and games | colors, taste, dreams

Cup Cakes with Cranberries and Cheese ~

10 Muffin will need:

50 grams of natural cream cheese ( Philadelphia or Similar)

6-7 tablespoons sugar

50 Grams of Fresh Cranberries

200 g flour

2 teaspoons baking powder

2 eggs

75 ml sunflower oil

teaspoon vanilla extract

Add The Cranberries in a pot, add two tablespoons of the Three sugar and stir over medium fire Until They Will Explode. Remove from the heat, etc., Easily Confused Spoon berries and leave to cool.

Cream cheese in a bowl with two Challenge Spoons of Sugar and Cover Refriger Until The Dough production.

Dough Bowl deeper išsijok flour, add baking powder and Remaining sugar, stir. Add eggs, oil, vanilla extract, composition, cold Cranberry. Propel a Spoon Until Smooth. Do not be afraid - the Dough CAN quite Difficult to mix and tirštoka.

Put in muffin paper įdėkliukus Mold, Mold Or use silicone. Pasta Spoon and lead down therein, That is filled with about 2 / 3 Cutters.

Take in the middle of the muffin Each hole in it Put the teaspoon of cream cheese, sweet pulp.

Bake at 170 degrees preheated oven for 25 minutes. Or Until evenly browned. Check it sure without a wooden pin (:

Leave to cool and sprinkles with icing sugar.

With Tea, Tasty now - Polish breakfast tea sharply with a lot of milk (: - A small, not too sweet Delicacy. I liked very much. next time baking a double portion (:

Enjoy!

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Many thanks to duonosirzaidimu.wordpress.com!

Cranberry, Orange and Almond Cake | Kitchen Runway

Photos Courtesy of Kitchen Runway

Cranberry, Orange and Almond Cake | Kitchen Runway:

Cranberry, Orange and Almond Cake

Prep: 15 mins
Bake: 1 hour 25 mins
Yields: 1 10 inch round cake

Topping:

1 C sliced raw unsalted almonds
2 Tbs regular butter, melted
2 Tbs brown sugar

Cake:

2 C all purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
2 C sugar
¾ C regular butter, melted and cooled
1 tsp pure vanilla
zest of 1 orange
juice of ½ orange
12 oz. fresh or frozen cranberries

Directions:

* Pre-heat oven to 300° F. Grease 10 inch spring form pan with butter.
* Topping: Combine almonds, butter and brown sugar in a bowl and refrigerate.
* Combine the flour, baking powder and salt in a bowl.
* Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume. About 5 minutes.
* Turn mixer to low and slowly add butter. Turn mixer to medium speed and beat for 2 minutes.
* Add vanilla, zest, and orange juice and stir.
* Slowly fold ½ C of the flour mixture at a time into the egg and sugar mixture.
* Add cranberries and stir gently to incorporate.
* Pour into pan and top with almond mixture. Bake on middle rack for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean.
* Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.

Enjoy!

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Many thanks KitchenRunway.com!

Pumpkin and Cranberry Mini Loaves (Food and Whine)

PhotosCourtesy of fortysomething.com

Pumpkin and Cranberry Mini Loaves (Food and Whine)

Pumpkin and Cranberry Mini Loaves

This recipe will make 8 mini loaves or one large loaf (9x5). You can double the recipe to make 2 large loaves. You can substitute dried cranberries for the fresh (or frozen). You may wish to decrease the sugar a bit if you use dried cranberries as they are sweetened and not nearly as tart as fresh.
ingredients

1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 1/2 cups white sugar
1/2 cup vegetable, canola or other neutral-tasting oil
2 eggs
1/3 cup milk
3/4 cup pumpkin puree (about 1/2 of a small can)
1/2-3/4 cup fresh (or frozen) cranberries
Optional: 1/4 cup chopped pecans or walnuts
method

Preheat oven to 350° F. Grease a mini-loaf pan and set aside.

Sift together dry ingredients in a large bowl. Add oil, eggs, milk and pumpkin and stir to combine. Add cranberries and chopped nuts, if using.

Divide batter among loaf cups, being sure to distribute the cranberries evenly among loaves. Bake in a pre-heated 350° F. oven for 25-30 minutes or until a tester comes out clean.

Allow to cool in pan then remove. These freeze well.

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Many thanks Food & Whine!!!!
Read more on....
http://www.fortysomething.ca/2011/02/pumpkin_and_cranberry_mini_loaves.php

Cranberry Mousse Mini-Tarts from Pillsbury.com

Cranberry Mousse Mini-Tarts from Pillsbury.com

INGREDIENTS
Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar

DIRECTIONS

1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

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