CRANBERRY-ALMOND HOLIDAY WREATH BREAD
This bread makes a beautiful presentation. Great for a holiday brunch. I love to make bread and this is one of my favorites. The thing that makes it especially special is the way you cut and wrap the rolls. Very impressive. Prep time includes about 2 1/2 hours rising time.
Provided by SharleneW
Categories Yeast Breads
Time 3h20m
Yield 1 ten inch wreath, 12 serving(s)
Number Of Ingredients 20
Steps:
- 1.
- Sprinkle yeast over warm water in a large bowl; stir briefly.
- Let stand until foamy (about 5 minutes).
- Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
- Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
- Then eat on medium speed for 3 minutes.
- Add 1 1/4 cups more flour; beat until combined.
- Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
- Place in a greased bowl; turn over to grease top.
- Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
- Meanwhile, prepare filling.
- In a medium-size bowl, combine butter,flour and sugar.
- Beat until smooth.
- Stir in almonds, dried cranberries, lemon peep, and almond extract.
- Cover and refrigerate.
- Punch doubled dough down and knead briefly on a lightly floured board to release ari.
- Roll into a 9- by 30-inch rectangle.
- Crumble filling dough to within 1 inch of edges.
- Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
- With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
- Loosely twist ropes around each other, keeping cut side up.
- Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
- Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
- Bake in a 375°F oven until lightly browned (about 20 minutes).
- Transfer to a rack and let cool briefly.
- Meanwhile, prepare sugar glaze.
- In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
- Drizzle over warm bread.
CRANBERRY-ALMOND POUND CAKE
When you want an extra-special dessert for the holidays, it's hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. -Jackie Howell, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
Nutrition Facts : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
TANGY CRANBERRY BREAD
Super tangy, super easy and super good!
Provided by CHRISW
Categories Bread Yeast Bread Recipes
Time 40m
Yield 15
Number Of Ingredients 8
Steps:
- Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
- If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.5 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 251.8 mg, Sugar 7.1 g
CRANBERRY ALMOND BREAD
This is supposedly a "celebrity" recipe from Meg Ryan. I don't know how true that is but I got it from a friend awhile back and have just now had the chance to make it. Let's just say I was pleasantly surprised at the combination of flavors and the texture of this sweet bread.
Provided by Sherrybeth
Categories Quick Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
- In a large bowl with an electric mixer, gradually beat sugar into butter.
- Add eggs 1 at a time, beating well after each addition.
- Blend in almond extract.
- In a small bowl, stir together cranberry sauce and sour cream.
- In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
- Pur batter into Bundt pan and lightly smooth the top.
- Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
- Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.
Nutrition Facts : Calories 353.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 79.5, Sodium 390.9, Carbohydrate 56.5, Fiber 1.1, Sugar 35.6, Protein 4.9
CRANBERRY ORANGE ALMOND QUICK BREAD
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
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