Whole Wheat Cranberry Recipes

WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

LEMON CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY WHOLE WHEAT BAGELS

Steps:

• In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add cranberries., Preheat oven to 400°. When cycle is completed, turn dough onto a lightly floured surface. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with kitchen towels; let rest 10 minutes. Flatten bagels slightly., Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., Place bagels 2 in. apart on parchment-lined baking sheets. Whisk egg white and water; brush over bagels. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
• Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Steps:

• Preheat oven to 400 degree F.
• In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture.
• In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• Add buttermilk mixture all at once to flour mixture.
• Stir just until moistened (some of the dough may look dry).
• Turn out onto a floured surface.
• Knead dough for 10 to 12 strokes or until nearly smooth.
• Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• Cut into 8 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet.
• Bake for 13 to 15 minutes or until edges are light browned.
• Serve warm.

WHOLE WHEAT CRANBERRY SCONES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

WHOLE WHEAT CRANBERRY ORANGE CUPCAKES

Steps:

• For the cupcakes:
• Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
• Sift together the flour, baking powder, and salt in a bowl, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
• Slowly add the eggs, mixing after each addition.
• Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
• Add the orange zest and mix until completely incorporated.
• Using a spatula, gently fold in the cranberries.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
• For the glaze:
• Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
• Serve in a lined basket, and enjoy for a delicious breakfast!