CRANBERRY BISCUITS
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California
Provided by Taste of Home
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.
Nutrition Facts : Calories 198 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
DRIED CRANBERRY BISCUITS
Here's a recipe for some nice winter holiday biscuits (or for any time of year, actually) -- It comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from a special partner in my 1st cookbook swap here on Zaar!
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F,& coat a baking sheet with cooking spray.
- Mix flour & baking powder, then stir in corn oil, mixing until coarse crumbs form.
- Stir in milk to form a soft dough, then stir in cranberries.
- With floured hands, form dough into a ball, then press dough onto prepared baking sheet before evenly pressing it into a 6"x6" square.
- Cut dough into 12 biscuits, BUT DO NOT SEPARATE THEM.
- Mix sugar with cinnamon & sprinkle over the cut dough.
- Bake 15-20 minutes or until lightly browned.
- Great served with a flavored butter.
Nutrition Facts : Calories 182.6, Fat 9.9, SaturatedFat 1.6, Cholesterol 2.1, Sodium 98.8, Carbohydrate 21.1, Fiber 0.8, Sugar 3.8, Protein 2.7
OATMEAL CRANBERRY COOKIES
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
- Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Provided by Andrea M. Daly
Categories Cookies Mixer Chocolate Fruit Dessert Bake Vegetarian Cranberry Almond Party Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 28
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
- Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
- Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
PISTACHIO & CRANBERRY COOKIES
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 22
Number Of Ingredients 6
Steps:
- Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
- Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.
Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CRANBERRY-WALNUT BISCUITS
Add the festive taste of cranberries and walnuts to your fresh-baked biscuits for a celebrated treat anytime of the year.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 185, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
DRIED CRANBERRY SCONES
Fresh, warm, buttery "biscuits" with dried cranberries, drizzled with a little bit of a sweet orange glaze. My kids and grandkids (and I) loved 'em! Took a couple of different scone recipes and modified as I went along.
Provided by RJ Hallstrom
Categories Scones
Time 35m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients in a large mixing bowl.
- Cut in softened butter and mix until small crumbles form.
- Add cranberries and mix well.
- Add cream and egg and mix until dry ingredients are moistened and soft dough forms.
- Turn dough onto floured surface and knead gently about 10 times.
- Split dough into two portions and pat each portion into a round, about 1/2 inch thick.
- Place both rounds onto a lightly greased cookie sheet and cut each into 8 pie-shaped portions.
- Bake in 400 degree oven for about 15 - 20 minutes, until light golden brown.
- Remove from cookie sheet immediately and place on plate.
- While scones are baking, mix glaze ingredients. Do not make glaze too thin (add juice a little at a time).
- Allow scones to cool about five minutes, then drizzle with glaze.
- Serve warm, with butter (if desired).
EASY BISCUIT APPETIZER WITH BRIE, BLUE CHEESE & CRANBERRIES
Buttery biscuit dough baked with Brie, blue cheese and cranberries makes an enticing holiday appetizer that's ready in next to no time.
Provided by By Tieghan Gerard
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8- or 9-inch pie plate with cooking spray.
- Pour half of the melted butter into pie plate.
- In medium bowl, mix Bisquick™ mix and milk. Add rounded tablespoon-size dollops of batter to pie plate until pie plate is full of biscuit balls and all dough has been used. Drizzle remaining butter over tops of biscuits. Sprinkle Brie, blue cheese and half of the cranberries over tops of biscuits. Press some of the cheese into biscuits.
- Place pie plate on cookie sheet. Bake 25 to 30 minutes or until cheese is melted and biscuits are golden. Sprinkle with remaining cranberries and parsley. Serve warm using cocktail forks or toothpicks.
Nutrition Facts : ServingSize 1 Serving
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