CRANBERRY CRISPS
I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRISP
A blend of cranberries and pecans make this crumble a dessert your guest will love! Made with Stevia In The Raw for reduced sugar and calories.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
- In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
- In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
- Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
- Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 31.6 g, Cholesterol 22.9 mg, Fat 12.6 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 112.9 mg, Sugar 15.6 g
CHOCOLATE-CRANBERRY TREATS
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 36 to 40 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper. Set aside.
- Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
- Place the grated chocolate in a small bowl.
- Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.
WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES
Provided by Katie Lee Biegel
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Grease a 9-by-13-inch baking dish with nonstick cooking spray.
- In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
- Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
- Let cool, cut into squares and store in an airtight container.
CRANBERRY-ALMOND COOKIE CRISPS
Treat your family with these nutty cookies made using Betty Crocker® sugar cookie mix and cranberries - a tasty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
- On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased cookies sheets.
- Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 3 g, TransFat 0 g
CRANBERRY RICE KRISPIES SQUARES
I love Craisins, so adding them to the traditional Rice Krispies square seemed like a perfect combination! These are a great snack. I am sure any dried fruit would be a wonderful addition.
Provided by Shannon 24
Categories Bar Cookie
Time 12m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl measure out Rice Krispies and craisins. Set aside.
- Melt margarine in a separate bowl.
- Add marshmallows to margarine and melt.
- Add rice Krispies and Craisins to marshmallow mixture.
- Press into a greased 9x13-inch pan.
- Refrigerate and cut into squares.
Nutrition Facts : Calories 78.4, Fat 2, SaturatedFat 0.4, Sodium 87, Carbohydrate 15, Fiber 0.2, Sugar 7.4, Protein 0.6
CRANBERRY CRISP
This easy Cranberry Crisp recipe can be made in a large baking dish or in individual ramekins. Feel free to use your favorite kind of sweetener in place of brown sugar, if you'd like!
Provided by Ali
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray. Set aside.
- Stir cranberries, brown sugar, orange juice, vanilla extract and orange zest together in a large bowl until evenly combined. Set aside.
- Stir oats, nuts, brown sugar, melted butter, flour (or almond meal), salt and cinnamon together in a separate large bowl until evenly combined. Set aside.
- Portion the cranberry filling evenly into the 8 ramekins (roughly 3/4 cup each), or pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.
- Bake for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden. Remove from the oven and rest on a cooling rack for 5 minutes. Serve warm, topped with vanilla ice cream.
CRANBERRY CRISPIES
At holiday rush time, you can't go wrong with these simple cookies shared by LaVern Kraft of Lytton, Iowa. They're a snap to stir up with a boxed quick bread mix, and they bake up crisp and delicious.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 223 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 205mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRISPIES COOKIES RECIPE
Provided by kimfitz
Number Of Ingredients 5
Steps:
- In a bowl, combine the bread mix, butter, walnuts and egg; mix well. Stir in cranberries. Using a 1 1/4 inch melon baller drop ball of dough 3 inches apart on ungreased baking sheet. Flatten to 1/8 inch thickness with a glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes or until light golden brown. Remove to wire racks to cool. Makes 2 1/2 dozen.
CRANBERRY NOELS
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
- Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.
CRISP CRANBERRY OATMEAL COOKIES (SMALL BATCH)
Make and share this Crisp cranberry oatmeal cookies (small batch) recipe from Food.com.
Provided by Tamibic2
Categories Dessert
Time 15m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Mix butter, sugars and egg.
- Mix dry ingredients.
- Mix together and add the cranberries.
- Roll into small balls& Bake 10 minutes at 350.
CRAN-APPLE CRISP RECIPE BY TASTY
Here's what you need: apples, lemon, cranberry, cornstarch, sugar, maple syrup, cinnamon, rolled oats, brown sugar, flour, butter, salt, ice cream
Provided by Claire Nolan
Categories Snacks
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
- Pour into a 9x13-inch (23x33cm) baking dish and bake for 30 minutes.
- In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
- Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
- Serve with ice cream on top.
- Enjoy!
Nutrition Facts : Calories 292 calories, Carbohydrate 57 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 31 grams
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