CRANBERRY BREAKFAST PRETZELS
These tasty twists have a cinnamon-sugar topping and bits of bright cranberries throughout.-
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a food processor or blender, place the dried cranberries, applesauce and 1 tablespoon sugar; cover and process until finely chopped. Set aside. In a bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add the cranberry mixture, oil, salt and enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise ion a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a floured surface. Divide dough into 15 balls. Roll each ball into a 14-in. rope and form into a pretzel shape., In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon; drain on paper towels., Place pretzels on baking sheets coated with cooking spray. Cover and let rise in a warm place until puffy, about 25 minutes. Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375° for 12-14 minutes or until golden brown. Serve with honey or cream cheese if desired.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 248mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SAUSAGE, CRANBERRY, AND BISCUIT BREAKFAST BAKE
This hearty Jimmy Dean® Sausage breakfast bake has a hint of sweetness with the addition of dried cranberries. The flavors are perfect for holiday mornings in the fall and winter.
Provided by fabeveryday
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Remove to a paper towel-lined plate and set aside.
- Whisk milk, water, and gravy mix together in the same saucepan. Cook over medium-high heat, stirring occasionally, until the gravy reaches a boil and thickens, about 8 minutes. Turn off heat and stir in the crumbled sausage.
- Tear biscuits into pieces. Spread 1/2 of the biscuit pieces in an even layer in the bottom of a 9x13-inch baking dish. Pour the sausage and gravy mixture over the biscuits. Place the remaining biscuit pieces evenly on top. Sprinkle the dried cranberries over the top.
- Bake in the preheated oven until the biscuits are golden, about 20 minutes.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 42.5 g, Cholesterol 4 mg, Fat 11 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 3.1 g, Sodium 763.8 mg, Sugar 13.9 g
CRANBERRY BREAKFAST PRETZELS
This is from L&T magazine. I have not tried it but intend to. They sound great! They recommend serving them warm with honey or cream cheese.
Provided by SweetySJD
Categories Yeast Breads
Time 3h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped. Set aside.
- In a mixing bowl, dissolve yeast in warm milk. Add 1 TBS sugar; let stand 5 minutes.
- Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with nonstick spray, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 90 minutes.
- Punch down dough. Turn onto a floured surface. Divide into 15 balls. Roll each ball into a 14-inch rope and form in pretzel shape.
- In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon and drain on paper towels.
- Place pretzels on baking sheets coated with nonstick spray. Cover and let rise in a warm place until puffy, about 25 minutes.
- Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375 degrees 12-14 minutes, until golden brown.
Nutrition Facts : Calories 153.6, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.3, Sodium 248.3, Carbohydrate 27, Fiber 1.2, Sugar 3.6, Protein 4
RUBY-RED PRETZEL DIP
Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings (2 tablespoons each)
Number Of Ingredients 11
Steps:
- Place first seven ingredients in a saucepan; heat through over medium heat, whisking until blended. In a small bowl, mix flour and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir 2 minutes. If desired, tint with food coloring., Remove to a bowl; cool slightly. Refrigerate, covered, overnight. Serve with pretzels.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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