CRANBERRY AND DATE ROLL UPS
Cranberry date roll ups are a sweet treat for any time.
Provided by Paula Deen
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 °F.
- Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioner's sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
- Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
RHUBARB CRANBERRY ROLL UPS
Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.
Provided by jowolf2
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
- Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
- Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
- Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
- Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 61 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 457.9 mg, Sugar 38.3 g
CRANBERRY FETA PINWHEELS
These pretty pinwheels will disappear so fast, it will make you head spin! "The dried cranberries and chopped green onions make these perfect for a Christmas buffet," suggests Joyce Benninger from Owen Sound, Ontario
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 40 appetizers.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 183mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
WINNING CRANBERRY DATE BARS
I enjoy making these when the cranberry season arrives. The recipe is very easy to put together, which is perfect for busy parents like me. -Richard Grams, LaCrosse, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large saucepan, combine cranberries and dates. Cover and cook over low heat until berries pop, 15 minutes, stirring often. Remove from the heat and stir in vanilla; set aside., In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until crumbly. Press half into an ungreased 13-in. x 9-in. baking pan. Bake 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently., Bake until golden brown, 20-25 minutes. Cool on a wire rack. Combine glaze ingredients; drizzle over bars.
Nutrition Facts : Calories 128 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY CHUTNEY AND PEANUT BUTTER ROLL-UPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 4
Steps:
- COMBINE cream cheese and chutney in a small bowl until well blended.
- SPREAD four tortillas with chutney-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight.
- REMOVE from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired.
CRANBERRY CAKE ROLLS
A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 1h30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
- Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
- Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
- Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
- Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 44.2 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 161 mg, Sugar 33.7 g
SIMPLE & DELICIOUS CRANBERRY CREAM CHEESE PINWHEELS
These are super easy to make for a dinner party or as a dinner appetizer. I always make them for the Christmas holiday season and use spinach tortilla rollups.
Provided by Canadian in Minneso
Categories Lunch/Snacks
Time 15m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
- In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
- Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.
LEFTOVER CRANBERRY SAUCE ROLL UPS
Time 20m
Number Of Ingredients 3
Steps:
- Preheat oven to 350*F Prepare a jellyroll cookie sheet with a baking mat, cooking spray or non-stick foil. Set aside. In a medium bowl combine cream cheese and cranberry sauce. Mix well, scraping sides as needed. Roll out pizza dough or crescent roll dough. If using crescent roll dough, pinch seams together. Gently spread cream cheese mixture on top of dough, leaving 1/4 inch around edges. Roll up like a cinnamon roll but short side to short side. Cut into slices like you would a cinnamon roll. Bake for 12 - 15 minutes or until edges are golden but not burnt. Let cool for 5 minutes then serve!
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