Glazed Cranberry Minicakes Recipes

CRANBERRY CORNMEAL PANCAKES WITH GLAZED ORANGES

Steps:

• 1. Put the cranberries in a small microwave safe bowl. Squeeze 1/4 cup juice from 1 orange into the bowl. Microwave until plump on HIGH, about 45 seconds. Set aside to cool. Grate 1/2 teaspoon of zest from one of the oranges, set aside. Trim the skins and pith from both oranges with a sharp knife; and working over a bowl to catch all their juices, cut oranges into segments.
• 2. In a medium bowl whisk the flour, cornmeal, baking powder, and salt. In another bowl, whisk the buttermilk, eggs, canola oil, 3 teaspoons Truvia™ natural sweetener and orange zest until smooth. Stir the wet ingredients into the dry until just combined. Fold in the plumped cranberries and any juice.
• 3. Heat a heavy non-stick skillet over medium heat until a drop of water skitters around the pan. Drop 1/4 cups of batter for each pancake into the hot skillet. Cook until bubbles form on the top of each pancake and the bottoms brown, 4 minutes. Flip and cook (adjusting the heat if needed) until other sides is golden, 1 to 2 minutes. Keep pancakes warm.
• 4. Pour the juice from the orange segments and remaining 3/4 teaspoon Truvia™ natural sweetener into the hot skillet and bring to simmer. Swirl in butter. Add the orange segments and gently toss to coat until glazed, 1 minute. Stir in mint. Top pancakes with the glazed oranges. Serve.
• Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degrees F oven until hot and crisp, about 10 minutes.
• Copyright 2010 Television Food Network, G.P. All rights reserved

GLAZED CRANBERRY MINI CAKES

Steps:

• Heat oven to 350°F
• Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
• Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
• Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
• Add milk; stir until blended.
• Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
• Fill muffin cups about 7/8 full with batter.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes; remove from pans to wire rack.
• Cool completely.
• To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
• Microwave at MEDIUM (50%) 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
• Drizzle white glaze over top of mini-cakes.
• Refrigerate 10 minutes to set glaze.

GLAZED CRANBERRY MINICAKES

Steps:

• 1. Heat oven to 350°F. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter). 2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder, baking soda and salt; gradually blend into butter mixture. Add milk; stir until blended. Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze). Fill muffin cups 7/8 full with batter. 3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely. Prepare White Glaze; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze. White Glaze: Place remaining 1 cup HERSHEY'®S Premier White Chips/Vanilla Milk Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at HIGH (100% power) 30 seconds; stir. If necessary, microwave at HIGH additional 30 seconds or just until chips are melted when stirred.

GLAZED CRANBERRY SWIRL LOAF

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients. , Punch dough down. Divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.

SPICY CRANBERRY GLAZE

Steps:

• Combine cranberry sauce, water, red pepper jelly, red pepper flakes, and onion powder in a saucepan; cook, stirring occasionally, until the mixture has the consistency of thin syrup, about 10 minutes.

CRANBERRY GLAZE

Steps:

• In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.
• Transfer cranberry mixture to a food processor, and puree until smooth. Pass puree through a fine sieve into a small saucepan.
• Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

EASY ORANGE CRANBERRY GLAZE

Steps:

• Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
• To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

CRANBERRY GLAZE

Steps:

• Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2 1/3 cups, stirring occasionally, about 10 minutes. Cool to room temperature. Cover; chill overnight or up to 2 days (mixture will thicken).

GLAZED CRANBERRY BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and orange juice just until moistened. Stir in cranberries and baking chips. , Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on a greased baking sheet. Bake at 400° for 12-16 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, orange juice and extract; drizzle over biscuits. Serve warm.