CRANBERRY ORANGE TRUFFLES
Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolate-and the orange and almond put this recipe over the top. -TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 138 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA BREAD TRUFFLES
Everyone's favorite quick bread transforms into bite-size treats that will satisfy all of your sweet cravings.
Provided by Food Network Kitchen
Categories dessert
Time 5h35m
Yield about 5 dozen truffles
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray.
- Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
- Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
- Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
- Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
- Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.
BANANA CREAM CHOCOLATE TRUFFLES
This truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don't particularly like bananas, but I could eat these truffles all day long. -Michele Lassuy, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 110 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 45mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES
This is my own recipe...tried on family and friends and all gave their approval! Try them out, they're absolutely delicious!
Provided by Nicki
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h50m
Yield 24
Number Of Ingredients 5
Steps:
- Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
- Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 10.8 g, Cholesterol 4.5 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 7.5 mg, Sugar 9 g
CRANBERRY STUFFING
This is an original recipe for those who like trying something a little different. Using cranberries, walnuts, and golden raisins, you can make a stuffing that sweetens your Thanksgiving meal! I'm not actually sure how well it does when baked in a turkey. I find that putting stuffing in the bird tends to dry the bird.
Provided by DAELAYNA
Categories Side Dish Casseroles
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
- Bake in the preheated oven until crisp on top, 45 to 60 minutes.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 53.8 g, Cholesterol 20.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 300.3 mg, Sugar 27.4 g
CHOCOLATE CRANBERRY TRUFFLES
I found this in an old Ocean Spray cookbook, and have been making them for Thanksgiving,holiday parties and adding to my Christmas gift baskets for a few years. I love the combination of flavors. The amount really depnds on how large you make them..I usually get around 25-30
Provided by bayou-mimi
Categories Candy
Time 20m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- Place chocolate, cranberry sauce and heavy cream in a medium saucepan.
- Cook over medium-low heat until sauce is smooth, whisking frequently.
- Remove from heat and pour into a glass or plastic bowl.
- Cover with plastic wrap.
- Let sit at room temperature to thicken.
- Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate.
- Scoop out a rounded teaspoonful of chocolate mixture.
- Roll in cocoa, coating throroughly.
- Dust hands with powdered sugar.
- Roll truffle in hands to form a 1-inch ball.
- Continue forming truffles with remaining chocolate mixture.
- Store in tightly covered contanier until ready to serve.
- Before serving remove and place in decorative paper holders.
Nutrition Facts : Calories 55.9, Fat 4.9, SaturatedFat 3, Cholesterol 1.4, Sodium 3.8, Carbohydrate 5, Fiber 1.5, Sugar 2.2, Protein 1.2
CRANBERRY MILK-CHOCOLATE TRUFFLES
Categories Candy Milk/Cream Food Processor Chocolate Fruit Dessert Christmas Thanksgiving Vegetarian Wedding Cranberry Winter Chill Edible Gift Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 cranberry milk-chocolate truffles
Number Of Ingredients 11
Steps:
- Make truffle mixture:
- Chop chocolate. In a small saucepan bring cream, butter and salt just to a boil and stir in cranberries. Remove pan from heat and let mixture stand 10 minutes. In a food processor pulse together chocolate and cranberry mixture until smooth and transfer to a small bowl. Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.
- Line a tray with wax paper.
- With a 1-inch melon-ball cutter scoop out truffle mixture and between palms of your hands roll into smooth balls, transferring truffles to tray. Chill truffles until firm, about 3 hours. Bring truffles to room temperature, about 20 minutes, before proceeding.
- Coat and decorate truffles:
- Oil a baking sheet and line with parchment paper.
- Temper chocolate . (Alternatively, chop chocolate and in a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.)
- Balance 1 truffle on a fork (do not spear) and hold fork over chocolate. Spoon chocolate over ball, letting excess drip off. Return truffle to tray and top with a small piece of dried cranberry. Coat and decorate remaining truffles in same manner. Chill truffles, uncovered, until set, about 3 hours. Truffles keep, layered between sheets of wax paper in an airtight container and chilled, 2 weeks. Bring truffles to room temperature before serving.
STUFFED PORK CHOPS WITH CRANBERRIES
Pork chops, baked or grilled, stuffed with cranberries and pine nuts, served with cranberry sauce.
Provided by POPS OHIO
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
- Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
- Preheat an oven to 400 degrees F (200 degrees C).
- Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
- Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.
Nutrition Facts : Calories 627.8 calories, Carbohydrate 40.3 g, Cholesterol 147.1 mg, Fat 23.7 g, Fiber 2.5 g, Protein 57.6 g, SaturatedFat 5.7 g, Sodium 1057.1 mg, Sugar 31.9 g
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