Cranberry Fritters Flavors Of Cape Cod Recipes

CRANBERRY ICED TEA CAPE COD STYLE

Steps:

• 1. Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool. Sliced citrus for decoration. Not bad if you put a little rum in it but keep it away from the kids !!

CAPE COD CRANBERRY COOKIES

Steps:

• 1. 1. Sift flour, baking soda, and cream of tartar. Set aside. 2. Beat Butter and sugar. Add extract, egg, orange juice and grated zest. Blend in four mixture. Add cranberries.
• 2. 3. If dough is too sticky, chill until easier to handle. Divide into 3 parts. Shape into long rolls. Wrap in wax paper or plastic. Chill or freeze. 4. When ready to bake, heat oven to 350 degrees. Slice cookie rolls and place slices on greased cookie sheets about 1 inch apart. Bake 10-12 minutes. Yield: 20-30 cookies per roll.
• 3. The first time I made these I sliced them to thin ~ also made the rolls to small width wise , sooo make a thicker roll cause guess what? They don't spread !!!! Carol's helpful hint for today ! haha

CRANBERRY SQUARES ~ FLAVORS OF CAPE COD

Steps:

• Preheat oven to 350 degrees. In a bowl mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, shortening and egg. Mix until well blended. Carefully fold in cranberries and nuts. Turn into greased 9 X 13 X 2" pan. Sprinkle with streusel topping. Bake 30-35 minutes. Serve warm.
• STREUSEL TOPPING: Mix together until crumbly 1/4 cup flour, 2 tablespoons butter or margarine, 1/3 cup sugar and 3/4 teaspoon cinnamon. Sprinkle over top of cooled bars.
• To prepare Cranberry Squares using cranberry sauce, substiture one 8-oz can whole berry cranberry sauce for fresh cranberries, reduce sugar to 1/2 cup and orange juice to 1/2 cup !

CAPE COD CRANBERRY MUFFINS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
• Line 14 muffin cups with paper or foil cupcake liners.
• Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
• In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
• In small saucepan, combine the butter and oil and heat until the butter melts.
• Stir in sugar; it will not dissolve.
• In large bowl, use a wooden spoon to stir together the eggs and orange juice.
• Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
• When the flour is almost incorporated, stir in the cranberries and walnuts.
• Fill the muffin cups until almost full with batter, about 1/4 cup each.
• Bake for 18-20 minutes, one pan on each shelf.
• Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
• Bake until the muffins are golden brown and the tops are springy to the touch.
• Cool on a wire rack.

CAPE COD CRANBERRY BARS

Steps:

• Preheat oven to 350. Lightly grease a 9 X 13 or 11 X 11 pan.
• For crust, in a medium bowl, whisk together flour, sugars, and salt. Add the flavorings, then use your fingers, a pastry blender, or a mixer to cut in the butter, mixing until everything is crumbly. Stir in the nuts. Set aside about 1 1/2 cups of crumbs, then press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 15 minutes.
• To make the filling, in a food processor, combine the cranberries, apples, raspberries and sugar and pulse a few times to chop the cranberries. Add the flour and melted butter, pulsing briefly to combine.
• Spread the filling over the crust. Crumble the reserved crust mixture over the filling. Bake for 35 to 40 minutes, until the mixture bubbles and the crumbs on top are golden. Remove from oven and cool completely. Dust with powdered sugar and cut into bars.