Cranberry White Chocolate Fudge

Cooking spray
2 c. sugar
1/2 c. unsalted butter
3/4 c. sour cream
1/2 tsp. salt
1 c. white chocolate, chopped
7 oz. jar of marshmallow creme
1 tsp. vanilla
1 1/4 c. dried cranberries

Line a 9x13 baking pan with foil and spray with the cooking spray. Set aside.

In a large pot over medium heat, combine the sugar, butter, sour cream, and salt. Stirring rather frequently, bring to a boil. Continue cooking and stirring until the temperature reached the soft ball stage (238 degrees F). Don't skip over this step. Reaching this temperature is what will make your fudge hold together.

Remove from heat and stir in the chocolate until fully melted (it takes a few minutes).


Stir in the marshmallow creme and vanilla until smooth.

Then add in the cranberries until evenly distributed.

Pour into the prepared baking dish. Let cool to room temperature before chilling in the refrigerator overnight. Cut into squares. Store in an airtight container.

Here's a link to the recipe I used: http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Cranberry Jam

Cooking the berries

12 oz. bag of fresh cranberries
1 c. sugar
juice of 1 lemon
1 c. water

Place all ingredients in a heavy saucepan over medium heat, stirring occasionally, until it comes to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes.

Using the sieve

Using a mesh sieve, force the jam through into a bowl, using a heavy spoon or potato masher. Discard any skin or seeds left in the sieve.

Jam in the background

Let the jam cool. Serve or store in an airtight container.

Orange Cranberry Bread

Streusel:
1/4 c. flour
2 Tbsp. sugar
1/2 tsp. cinnamon
3 Tbsp. butter, cold

Bread:
Cooking spray

Before baking

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh cranberry, chopped
1 large egg
1/2 c. brown sugar
1/2 c. sugar
1 c. buttermilk
1/3 c. vegetable oil
1 tsp. vanilla
2 Tbsp. orange zest

Preheat oven to 350 F.

To make the streusel: In a medium bowl, combine the flour, sugar, and cinnamon together. Grate in the cold butter. Then mash it up into large crumbs. Set aside.

To make the bread: Spray a bread pan with cooking oil. Set aside.

In a large bowl, combine the flour, baking soda, salt, and cranberries.

In a separate bowl, whisk together the egg and sugars. Make sure there are no lumps. Then whisk in the buttermilk, oil, vanilla, and orange zest. Whisk until just combined.

After baking

Pour into the prepared bread pan. Top evenly with the streusel. Cover loosely with foil. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the bread to cool completely in the pan on a wire rack before removing. If you get impatient, and don't let it cool completely, it will not come out of the pan well.

This bread is delicious and moist. A crowd pleaser.

Here is a link to the original recipe I adapted: http://sallysbakingaddiction.com/2013/11/13/orange-glazed-cranberry-bread/ 

Cranberry Cookies with White Chips

Here is a link to my friend's recipe of Cranberry Cookies: http://leftoverslady.com/2012/01/07/leftover-frozen-cranberries/

1 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg
2 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
3 Tbsp. orange zest
1 c. white chips
2 c. cranberries, chopped (fresh or dried)

Preheat oven to 350 F.

Mix the butter and the sugars until creamy. Stir in the egg.

Add the rest of the ingredients. Mix until all blended in.


Bake for 11 minutes. They may still be a little soft when you take them out of the oven, but they will harden a little after they cool. They will still be chewy and delicious.

They are delightful. I used dried cranberries instead of fresh because it was what I had on hand. I've made these cookies a lot. They are one of my favorites. Very full flavor. Tasty. Could be addicting.


Recipe courtesy of Lindsey Ismailova

Lemon Cranberry Scones

Flour and cranberry mixture

1 1/2 Tbsp. freshly grated lemon zest (about 2 lemons)
2 1/2 c. all-purpose flour
1/2 c. + 3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into bits
1 1/4 c. fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 c. heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.


In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

Before baking

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour (I had to continually dip the cup back in the flour after cutting out each scone) cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

If you want to see the original recipe, here is the site where I found it: Lemon Cranberry Scones
 

Cranberry Banana Bread

This turned out quite well. Here is a link to the recipe I used: http://chocolateandzucchini.com/archives/2004/05/cranberry_banana_bread.php

1/4 c. butter, softened
1 c. sugar

Cranberry banana batter

2 eggs
2 bananas, sliced
1 c. cranberries (I used fresh)
1/4 c. water
1 tsp. vanilla
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Preheat oven to 350 F. Grease a bread pan.

Cream the butter and sugar together in a food processor. Add in the eggs one by one, mixing well between each addition. Add in the cranberries, banana slices, the water, and the vanilla extract. Mix again until blended, but not too much.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients into the batter, mixing until just combined - do not overmix. Since I only have an 8 c. food processor, before adding the dry ingredients, I poured the cranberry banana mixture into a large bowl and then stirred in the dry ingredients.

Pour the batter into the prepared pan, and bake for 55 minutes or until the top of the cake is nicely brown and a cake tester comes out clean. Let rest for 10 minutes, then run a knife around to loosen the sides. Turn out on a wire rack to cool completely.

Cranberry Shortbread Bars

Here is a link to the recipe I used: http://www.joyofbaking.com/barsandsquares/CranberryShortbreadBars.html

Cranberry Filling:

Boiling the cranberries and sugar

2 1/4 c. fresh cranberries
2/3 c. sugar
3 Tbsp. water

Shortbread:
2 c. flour
2 Tbsp. cornflour
1/4 tsp. salt
1 c. unsalted butter, room temperature
1/3 c. brown sugar
1 tsp. vanilla

Preheat oven to 375 F. Grease a 9x9 baking dish.

Shortbread base with filling

To make the filling: In a saucepan, place all the filling ingredients. Over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

To make the shortbread: In a separate bowl, mix the flour, cornflour, and salt. In a large bowl, cream the butter with an electric mixer until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla. Gently stir in the flour mixture just until incorporated.

Delicious!

Evenly press 2/3 of the shortbread into the bottom of the prepared dish. The evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border. With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.

Bake for 30 minutes, or until the top is golden brown. Remove from oven and place on a wire rack. While still hot, cut into 16 squares. Allow to cool completely in pan.

Cranberry-Pumpkin Cookies

Here's a link to where I found the original recipe I adapted: Cranberry-Pumpkin Cookies

1/2 c. butter, softened
1 c. white sugar
1 tsp. vanilla

1 egg
1 c. pumpkin puree
2 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. fresh cranberries, chopped


Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon; stir into pumpkin mixture until well blended. Stir cranberries into mixture. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.