Cranberry Dessert Recipes Recipe For Hand Recipe For Zucchini

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CRANBERRY ZUCCHINI BREAD



Cranberry Zucchini Bread image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

NANA'S CRANBERRY KUCHEN



Nana's Cranberry Kuchen image

This cranberry kuchen is Nana's famous holiday bread.

Provided by shogren

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 12

Number Of Ingredients 11

½ cup white sugar
½ cup milk
2 tablespoons vegetable oil
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh cranberries, chopped
¾ cup all-purpose flour
½ cup white sugar
3 tablespoons butter, softened

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
  • Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
  • Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.5 g, Cholesterol 22.1 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 208.6 mg, Sugar 17.9 g

20 EASY CRANBERRY DESSERT COLLECTION



20 Easy Cranberry Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Dark Chocolate Cranberry Bundt Cake
Cranberry Almond Cake
Cranberry White Chocolate Bark
No-Bake Cranberry Cheesecake
White Chocolate Cranberry Fudge
Cranberry Magic Bars
Cranberry Orange Shortbread Cookies
Chocolate Chunk Cranberry Bars
Fresh Cranberry Cookies
Cranberry Lemon Pound Cake
Fresh Cranberry Shortbread Bars
Cranberry Bliss Bars
Cranberry Upside Down Cake
Cranberry Orange Bread
Apple-Cranberry Galette
Cranberry Fluff
Makeover Cranberry Trifle
Cranberry Oatmeal Bars
Walnut u0026amp; Cranberry Pie
Bog Hollow Cranberry Brownies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cranberry dessert in 30 minutes or less!

Nutrition Facts :

CRANBERRY ZUCCHINI WEDGES



Cranberry Zucchini Wedges image

I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.-Redawna Kalynchuk, Sexsmith, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 cakes (8 pieces each).

Number Of Ingredients 14

1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
Confectioners' sugar
Sugared cranberries, optional

Steps:

  • Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.

Nutrition Facts : Calories 354 calories, Fat 17g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 264mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

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