SASKATOON CRANBERRY LOAF
A delightful berry combination that goes well for tea time or lunch break with other goodies for dessert.
Provided by Cheerios
Categories Bread Quick Bread Recipes
Time 2h5m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and baking soda together in a small bowl.
- Beat sugar and cream cheese together until smooth; stir in cranberries, saskatoon berries, and eggs until well combined. Stir flour mixture into cream cheese mixture to make a silky batter; pour batter into prepared pan and level the top with a spatula.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour 15 minutes. Allow to cool in the pan 10 minutes; run a knife around edges of the pan to loosen, and invert onto a serving plate to cool completely before slicing.
Nutrition Facts : Calories 150 calories, Carbohydrate 26.6 g, Cholesterol 35.7 mg, Fat 3.8 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 132.2 mg, Sugar 15.2 g
CRANBERRY BREAD
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g
CRANBERRY SWIRL LOAF
My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping-sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 21
Steps:
- In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 210 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY MEAT LOAF
Everyone in my family loves this unusual recipe. It's especially fun to serve in the fall and around the holidays.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4-5 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and ham over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours or until a thermometer reads 160°., During the last 15 minutes of baking, baste meat loaf with barbecue sauce if desired. Garnish with bay leaves and cranberries if desired. Discard bay leaves before slicing.
Nutrition Facts : Calories 515 calories, Fat 26g fat (10g saturated fat), Cholesterol 206mg cholesterol, Sodium 948mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 39g protein.
CRANBERRY RIBBON LOAF
Patricia Kile of Greentown, Pennsylvania uses leftover angel food cake to create a refreshing cranberry dessert perfect for holiday gatherings. It's convenient, too, because it can be assembled ahead and kept in the freezer.
Provided by Allrecipes Member
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil; set aside.
- In a mixing bowl, beat cream cheese, sugar and salt. Beat in cranberry sauce. Fold in the whipped cream. Spread one-third of the mixture in prepared pan; top with three cake slices (cut cake if needed to fit). Repeat layers. Top with remaining cranberry mixture. Cover and freeze. Remove from the freezer 15 minutes before serving. Use foil to remove loaf from pan, then discard foil. Cut into slices.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 9.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 5.8 g, Sodium 256.8 mg, Sugar 19.9 g
FROZEN CRANBERRY RIBBON LOAF
Make and share this Frozen Cranberry Ribbon Loaf recipe from Food.com.
Provided by DogAndCatDoc
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Line bottom of 9x5x3-inch loaf pan with heavy duty foil, set aside.
- In mixing bowl, beat cream cheese and sugar until smooth.
- Beat in cranberry sauce.
- Fold in whipped cream.
- Spread 1/3 of mixture in prepared pan.
- Top with the cake slices, (cut cake if needed to make fit).
- Repeat layers and end with cranberry mixture on top.
- Cover and freeze.
- Remove from freezer 15 minutes prior to serving.
- Use foil to remove from pan, then discard foil and cut into 8 slices.
Nutrition Facts : Calories 346.6, Fat 14.9, SaturatedFat 9.2, Cholesterol 52.5, Sodium 250.2, Carbohydrate 51.6, Fiber 0.7, Sugar 39.4, Protein 3.8
CRANBERRY CHERRY ICEBOX RIBBON COOKIES
These cookies have a great chewy crisp texture and are loaded with fruit flavor..They keep well, if you can keep people out of the cookie jar..I have made these with alternate fruit flavors..all are winners.. **THE CRANBERRY CHERRY FILLING CAN BE MADE AHEAD AND REFRIGERATED UP TO 4 DAYS BEFORE MAKING COOKIE DOUGH..
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 50 3
Number Of Ingredients 13
Steps:
- In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
- Transfer the mixture to a small, heavy saucepan.
- Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
- Let stand until cooled slightly. Stir in the almond extract.
- Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
- DOUGH:.
- In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
- Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
- Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
- Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.
Nutrition Facts : Calories 67.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 16.1, Carbohydrate 10.4, Fiber 0.3, Sugar 5.6, Protein 0.7
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