CRANBERRY-ORANGE TEA RING
This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 20
Steps:
- Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
- Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
- Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
- Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
- Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g
CRANBERRY ORANGE TEA CAKES
Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
- In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
- Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g
CRANBERRY BISCUITS
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California
Provided by Taste of Home
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.
Nutrition Facts : Calories 198 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY ORANGE TEA BISCUITS
My mother in law makes these every time she visits! They freeze perfectly and are a delicious treat.
Provided by lunabelle
Categories Breakfast
Time 25m
Yield 20 biscuits
Number Of Ingredients 11
Steps:
- blend all dry ingredients. put oranges, water eggs and vanilla in a jar and shake to break up oranges. add dry ingredients. use ice cream scoop and drop on a cookie sheet. bake at 350F for 10-15 minute.
Nutrition Facts : Calories 335.1, Fat 17.4, SaturatedFat 12.5, Cholesterol 43, Sodium 232.5, Carbohydrate 42.7, Fiber 3.2, Sugar 18.9, Protein 4.5
CRANBERRY ORANGE BISCUITS RECIPE
These breakfast cream biscuits are flavored with orange and dried cranberries.
Provided by Carrie Vasios Mullins
Categories Breakfast Brunch Biscuit Breakfast Sweets Bread
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and preheat oven to 400°F. Line two baking sheets with parchment paper. In a small bowl, rub together orange zest and sugar until fragrant; set aside.
- In a large bowl, whisk together flour, baking powder, and salt until combined. Stir in sugar and cranberries.
- Add heavy cream and vanilla extract and stir until combined (I find this to be easiest using my hands.)
- On a lightly floured surface, pat dough down into 3/4-inch thick circle. Use a 1-inch biscuit cutter to cut out circles. Place circles on baking sheets. Brush each biscuit with melted butter. Bake until golden on top and just cooked through, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 215 mg, Sugar 14 g, Fat 10 g, ServingSize makes 12 biscuits, UnsaturatedFat 0 g
ORANGE TEA BISCUITS
Ever tried an orange tea biscuit? No, why not? These are wonderful served with fried chicken. You will not believe how much you'll enjoy them. Also excellant with a cup of hot tea.
Provided by Baby Kato
Categories Breads
Time 30m
Yield 10 biscuits, 4 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl combine flour, sugar, salt, baking powder, baking soda, cream of tarter, orange rind and orange peel, stirring well.
- Cut in butter until crumbly.
- Mix buttermilk and orange juice together, stir to mix well and pour over flour mixture, combing quickly, dough will be soft.
- Turn out onto a lightly floured surface, knead gently 10 times and pat into 1/2" or 3/4 " thickness.
- Cut the dough with a 3" cookie round.
- Brush biscuits with milk.
- Dip sugar cube in orange juice and press into top of biscuit.
- Bake on greased cookie sheet at 450 degrees.
- for 13 - 15 minutes.
Nutrition Facts : Calories 496.7, Fat 24.2, SaturatedFat 15, Cholesterol 63.3, Sodium 1051.8, Carbohydrate 62.1, Fiber 1.9, Sugar 12.1, Protein 8.2
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