CREAM-FILLED CRANBERRY TEA CAKES
Get set for your next lady-date with Cream-Filled Cranberry Tea Cakes. Cream-Filled Cranberry Tea Cakes pair well not only with hot tea, but also with a glass of wine and the latest gossip from your girls.
Provided by My Food and Family
Categories Festive 2019
Time 13h
Yield 24 servings, 1 'cake' each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe. Divide dough in half; shape each half into ball.
- Roll out 1 ball of dough on lightly floured surface to 1/4-inch thickness; cut into 24 (1-1/2-inch) squares, re-rolling dough scraps as necessary. Place dough squares, 1 inch apart, on baking sheet sprayed with cooking spray.
- Repeat on second prepared baking sheet with remaining dough.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
- Place 24 cookies, top sides down, on baking sheet; spread each with about 1/2 tsp. cream cheese spread. Top evenly with cranberries.
- Spread remaining cream cheese onto bottom sides of remaining cookies; place, cream cheese sides down, over topped cookies on baking sheet to make 24 sandwiches.
- Refrigerate overnight. (Cookie sandwiches will soften slightly.)
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9012 g, Sugar 0 g, Protein 3 g
CRANBERRY TEA CAKE
This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely chop cranberries.
- Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
- Cream butter and sugar.
- Add vanilla, sour cream, and eggs; mix thoroughly.
- Sift together flour, baking soda, baking powder, and salt.
- Stir into egg mixture just until moistened.
- Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
- Spread 1/2 of cranberry mixture over the top.
- Repeat with remaining batter and cranberries.
- Bake 50-60 min at 350.
- Remove from pan and cool on rack.
- Dust with powdered sugar.
Nutrition Facts : Calories 510.1, Fat 23.7, SaturatedFat 11.8, Cholesterol 96, Sodium 372.4, Carbohydrate 68.8, Fiber 3.3, Sugar 39.9, Protein 7.8
CRANBERRY CREAM CAKE
Not sure where I found this recipe, but it won 3rd place in a Cranberry recipe contest. This dish is definitely not low in calories; therefore, it is best made for a holiday setting where the majority of this cake will be gone and you won't be tempted to eat more than you should!
Provided by DailyInspiration
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Grease and lightly flour a 9x13 inch baking pan (this cake gets inverted at the end so you will need a platter that fits the pan size that you use).
- Prepare cake mix following package instructions. Combine cream and sugar in a separate bowl. Pour cake batter evenly into prepared pan. Sprinkle cranberries over batter. Pour cream mixture over cranberries. Bake 45-50 minutes or until a toothpick in the center comes out clean. Let stand 5 minutes and invert over cake platter.
Nutrition Facts : Calories 477.1, Fat 14.9, SaturatedFat 6.4, Cholesterol 33.6, Sodium 354.3, Carbohydrate 85.2, Fiber 2, Sugar 63.9, Protein 2.9
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
CREAMY CRANBERRY COFFEE CAKE
Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan., For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter., For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown., Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY CRANBERRY CHEESECAKE
This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. -Mary Simonson, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.
Nutrition Facts : Calories 269 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 294mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
CRANBERRY SOUR CREAM KUCHEN
This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
- Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g
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