WHIPPED CRANBERRY BUTTER
Use leftover cranberry sauce from Thanksgiving to make this tasty spread for breakfast.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.9 g, Cholesterol 48.8 mg, Fat 18.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 11.7 g, Sodium 134.8 mg, Sugar 4.5 g
CRANBERRY GOOEY BUTTER BARS
With their sweet-and-tart flavor and ooey-and-gooey texture, these bars are easy to love and easy to make. To pull together a pan, you'll only need 15 minutes of hands-on time, which makes them perfect for any holiday get-together (especially the ones that sneak up on you). And since they're baked in a sturdy 13x9 pan, they're easy to tote along. Keep a box of Betty Crocker™ Super Moist™ yellow cake mix-the secret shortcut ingredient in this recipe-on hand and you'll be able to pull off these cranberry-studded and powdered sugar-sprinkled bars whenever you need an easy and crowd-pleasing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
- In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
- Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 26 g, TransFat 0 g
CRANBERRY HONEY BUTTER
If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon
Provided by Taste of Home
Time 10m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
WHIPPED CRANBERRY DRESSING
Steps:
- Combine 1 can whole-berry cranberry sauce and the grated zest of half an orange in a skillet and warm over low heat, stirring, just until the cranberry sauce loosens. Sweeten 2 cups freshly whipped cream with a touch of confectioners' sugar; fold into the cranberries until ribbons of color form, but stop before the two mix completely.
CRANBERRY BUTTER
Steps:
- In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.
WHIPPED CRANBERRY BUTTER
Use leftover cranberry sauce from Thanksgiving to make this tasty spread for breakfast.
Provided by Darla Elizabeth
Categories Fruit Butters
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.9 g, Cholesterol 48.8 mg, Fat 18.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 11.7 g, Sodium 134.8 mg, Sugar 4.5 g
CRANBERRY-STUDDED CRèME FRAîCHE SCONES
Categories Bread Fruit Breakfast Brunch Bake Mother's Day Cranberry Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
- Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crème fraîche and vanilla into yolk. Gently stir crème fraîche mixture into flour mixture (dough will be very moist). Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
- Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
WHIPPED CRANBERRY SALAD
This recipe is for those challenged by gelatin salads and is guaranteed not to run off your plate!
Provided by Kathy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 8
Number Of Ingredients 3
Steps:
- In large mixing bowl, whip cottage cheese and flavored gelatin (right from the box) until smooth. Fold in thawed whipped topping. Cover and chill until serving.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 34 g, Cholesterol 16.8 mg, Fat 19.2 g, Protein 16.6 g, SaturatedFat 15.4 g, Sodium 539.2 mg, Sugar 31.4 g
CRANBERRY-STUDDED WHIPPED BUTTER
This spread lends holiday flair to breads, scones and muffins. Don't worry when you fold the cream and butter together, if there are little bits of butter - when the spread is slathered on the yummy brown bread with raisins or other breads, it all combines beautifully. Cooling time is passive work time.
Provided by Manami
Categories Berries
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and cranberries, let stand 5 minutes.
- Drain and cool.
- Combine cranberries and remaining ingredients in a small bowl, stir until blended.
- Spoon into a decorative bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 34.7, Fat 3.5, SaturatedFat 2.2, Cholesterol 8.4, Sodium 22.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 0.2
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