CRANBERRY EGGNOG BRAID
Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin
Provided by Taste of Home
Time 50m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.
Nutrition Facts : Calories 257 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 153mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
EGGNOG CRANBERRY PIE
Here's an elegant pie that says "holiday" in every bite. The tart cranberries contrast nicely with the rich eggnog layer. It's a repeat dessert at our house. -Ruth White, Bedford, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside. , In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum. , Refrigerate until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 135mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
More about "cranberry eggnog rolls recipes"
CRANBERRY EGGNOG BREAD - CREATIONS BY KARA
From creationsbykara.com
4.5/5 (4)Total Time 1 hr 55 minsCategory BreadCalories 361 per serving
- Dissolve yeast in the warm water in a large bowl. Add sugar, salt, nutmeg, eggnog, oil, and 1 1/2 cups of the flour. Beat on medium speed for 2-3 minutes.
- Add Craisins and enough flour to make a soft dough. Knead till smooth. Cover and let rest for 15-20 minutes.
- Divide dough in half. (I find it easiest to cut it with a knife.) Take half of the dough and divide it into three equal pieces. Roll each piece into a 16" rope. Braid the three ropes together and tuck ends under. Place on a large baking sheet that has been sprayed with non stick cooking spray.
CRANBERRY EGGNOG BREAD RECIPE
From southernliving.com
Servings 12Total Time 1 hr 20 mins
- Preheat oven to 350°F. Grease and flour an 8-x4-inch loaf pan; tap out any excess flour. Set aside.
- Whisk together eggs, granulated sugar, melted butter, orange zest and juice, and 1/2 cup of the eggnog in a large bowl until well combined. Stir together flour, baking powder, and salt in a medium bowl. Add flour mixture to egg mixture; stir together until just combined. Fold in cranberries and walnuts. Spoon batter into prepared loaf pan, and spread evenly.
- Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 50 to 55 minutes. Let loaf cool in pan 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour.
- Whisk together powdered sugar and 1 tablespoon of the eggnog until combined, adding up to remaining 1 tablespoon eggnog, 1 teaspoon at a time, until desired glaze consistency. Drizzle glaze over bread before serving.
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