CRANBERRY NUT SWIRLS
This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour., Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY NUT SWIRLS
I love the combination of cranberries and walnuts so I was happy to find this recipe in an old Taste of Home recipe collection. Prep time does not include chill time.
Provided by Hey Jude
Categories Dessert
Time 35m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
- Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
- In a small bowl, combine cranberries, walnuts and orange peel; set aside.
- On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
- Wrap with waxed paper; chill several hours or overnight.
- Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
- Bake at 375° for 14-15 minutes, or until edges are light brown.
Nutrition Facts : Calories 65.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 10.9, Sodium 33.9, Carbohydrate 8.3, Fiber 0.3, Sugar 4.6, Protein 0.9
CRANBERRY SWIRL COFFEE CAKE
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g
GLAZED CRANBERRY SWIRL LOAF
This is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! -Chris Carattini, Chadron, Nebraska
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 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. Meanwhile, combine filling ingredients. , Punch dough down. Divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 95mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY ICE CREAM SWIRL CAKE
Outstanding 'non-heavy' dessert for when you want guests applauding! I have yet to make this recipe without rave reviews. Flavors blend perfectly. It has become my signature recipe. Not difficult to make, but allow enough time to make. I make it the day before. You may garnish with semi-sweet or bittersweet chocolate shavings or curls if you like.
Provided by AlwaysCookin
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 6h
Yield 10
Number Of Ingredients 13
Steps:
- In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
- Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
- Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
- Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
- Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
- In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
- To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 45.5 g, Cholesterol 65.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 12.8 g, Sodium 219.9 mg, Sugar 27.2 g
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