Easy Cranberry & Apple Cake

Yield: Serves 6 to 8

Ingredients:

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and medium-diced
• 1/2 cup light brown sugar, packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Preparation:

1. Preheat the oven to 325 degrees F.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Chocolate Cranberry Pumpernickel Scones

(makes about 16 scones)

• 2 cups pumpernickel flour
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold
• 1 cup dried cranberries
• 6 ounces Greek Yogurt, vanilla
• 1/4 cup + 1-2 tablespoons of half and half
• 1 egg
• 1 teaspoon vanilla extract
• Additional half and half
• Raw Sugar

Method:

1. Preheat the oven to 375 degrees F. Line a baking sheet with a silicon liner or a piece of parchment paper, and set aside.
2. In a mixing bowl, whisk together the pumpernickel flour, all purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Cut the butter into small pieces, and then work into the dry ingredeints with a pastry blender until the mixture resembles wet stand. Stir in the cranberries.
3. Meanwhile, blend together the yogurt, 1/4 cup of half and half, egg, and vanilla. Add the flour mixture and toss with a fork until just moistened. If necassary, add an additional tablespoon or two of half and half to bring the dough together, Turn the dough out onto a floured surface and roll into a rectangle, approximately 1/2 inch thick.
4. Using a bench scraper or a sharp knife, cut the dough into rectangles and then cut the rectangles diagonally into triangles. Transfer the scones to the prepared baking sheet. Brush the tops with additional half and half, and sprinkle with the raw sugar.
5. Bake for 22 - 24 minutes. Cool slightly before serving.

Raw Dessert Recipe: Cranberry Pecan Torte

Makes 1- 10” Torte

Ingredients:

Chocolate Crust:

• 2 cups almonds* finely ground
• 1/4 cup cacao
• 1/4 cup coconut oil

Mix together almonds, cacao and coconut oil. Pat in tart shell.

* I used almonds that had been presoaked and dried in the dehydrator.

Filling:

• 2 cups cashews, soaked
• 1 1/2 cup filtered water
• 1 1/2 cup coconut oil, melted
• 1/2 cup agave nectar
• 1 cup fresh cranberries, chopped
• 3/4 cup pecans, chopped

Directions:

1. In high speed blender, combine cashews and water. Blend until smooth.
2. Blend in coconut oil and agave nectar.
3. Remove to bowl and stir in cranberries and pecans.
4. Pour into crust. Refrigerate until set. This will take several hours, you may want to make this the night before.

Top with ganache.

Ganache:

• 1/2 cup cacao
• 1/2 cup agave
• 1/4 cup coconut oil, melted

1. Whisk all ingredients together.

Cranberry Orange Walnut Cake

Ingredients:

• 1 stick/113 gram soft butter
• 1 cup sugar
• 2 eggs
• 1 tbsp of orange zest
• 1/2 cup orange juice
• 1/2 cup sour cream
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh cranberries

Glaze:

• 1/2 cup confectioners’ sugar
• 2 tbsp lemon juice

Method:

1. Line and grease a large loaf pan or two medium size loaf pans. Pre-heat the oven to 350 degrees F. Shift the flour, salt, baking powder, baking soda and set it aside. Combine the orange juice and sour cream. Mix well and set it aside.
2. Cream butter and sugar until light and fluffy for 5-6 minutes. Add in the eggs, one at a time and beating continuously until well incorporated. Slow down the speed of the mixer and slowly add in the flour in 3 batches alternating with the orange juice - sour cream mixture. The last edition should be the flour. Do not over mix.
3. Stop the machines, using a spatula fold in the fresh cranberries and walnuts. Mix well. Pour into the baking pan and bake for 55 - 65 minutes or until golden brown. Remove from oven and let it rest on the pan for 10 minutes before turning it out on the cooling pan.
4. Let it cool completely. Combined the glaze ingredients and spread it over the top of the cake. Cut and serve.

Note: This cake improves in texture and taste after a day or two.

Pear-Cranberry Turnovers

8 Servings / Prep: 50 minutes / Total: 1 hour 30 minutes

Ingredients:

• 1 1/2 pounds ripe Bosc pears (about 3), peeled, quartered, cored, diced
• 1/2 cup dried cranberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon finely grated lemon peel
• 16 17x12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
• 1/2 cup (1 stick) unsalted butter, melted
• Powdered sugar

Preparation:

1. Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
2. Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch-long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
3. Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
4. Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.

Pistachio Cranberry Icebox Cookies

Ingredients:

• 1 1/2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 1/8 unsalted butter (softened)
• 1/4 cup granulated sugar (2 tablespoons)
• 1/2 tsp fresh orange (finely grated fresh orange zest)
• 1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
• 1/3 cup dried cranberries (1 1/4 oz)
• 1 egg (lightly beaten)
• 1/4 cup decorative sugar (preferably coarse)

Make Dough:

1. Stir together flour, cinnamon, and salt in a bowl.
2. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
3. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries.
4. Gather and press dough together, then divide into 2 equal pieces.
5. Using a sheet of plastic wrap or wax paper as an aid, from each piece of dough into a log about 1 1/2 inches in diameter.
6. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.

Slice and bake cookies:

1. Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees F.
2. Line 2 large baking sheets with parchment paper.
3. Brush egg over all 4 long sides of bars (but not ends)
4. Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
5. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape.
6. (If dough gets to soft to slice, freeze bars briefly until firm)
7. Arrange cookies about 1/2 inch apart on lined baking sheets.
8. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total.
9. Transfer cookies from parchment  to racks using a slotted spatula and cool completely.
10. Cook’s Note: - Dough bars can be chilled up to 3 days of frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).
11. Cookies keep in an airtight container at room temperature 5 days.

Easy Cranberry & Apple Cake

Yield: Serves 6 to 8

Ingredients:

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and medium-diced
• 1/2 cup light brown sugar, packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Preparation:

1. Preheat the oven to 325 degrees.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Cranberry Swirl Loaf Recipe

16 Servings / Prep: 30 min. + rising Bake: 40 min. + cooling

Ingredients:

• 3 to 3-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1/3 cup butter, cubed

Filling:

• 1 cup chopped fresh or frozen cranberries
• 1/4 cup packed brown sugar
• 1/4 cup water
• 1 tablespoon butter
• 1/2 cup chopped walnuts
• 1 tablespoon lemon juice

Topping:

• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter, divided

Directions:

1. In a large bowl, combine 1 cup flour, sugar, yeast, and salt. In a saucepan, heat the water, milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in the butter, walnuts and lemon juice. Cool.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread filling to within 1/2-in. or edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. loaf pan.
5. For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.
6. Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool. yield: 1 loaf (16 slices).

Nutrition Facts: 1 piece equals 210 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 140 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Nutella, White Chocolate Chip + Cranberry Cookies

(makes about 2 dozen)

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup Smart Balance
• 1/4 cup Nutella
• 3/4 cup vanilla sugar*
• 1 egg
• 1/2 cup orange flavored dried cranberries**
• 1/3 cup white chocolate chips

Ingredients:

1. In a large bowl, add Nutella and Smart Balance. Soften in microwave for about a minute. Add vanilla sugar and egg. Mix well. Add salt, baking powder and baking soda. Stir in flour. Add cranberries and chips. Combine well to form a nice dough.
2. *After I used my homemade vanilla extract, I added sugar to the vanilla beans remaining in the jar. Just shake and the vanilla flavor will infuse the sugar. When you use up half the sugar, add some more and shake again. I’m hoping that I can keep doing this for a while.
3. **You can buy these at Trader Joe’s or use Craisins.
4. Grab some dough with your hands and roll into a medium sized ball. Place on ungreased cookie sheet. Repeat. Bake at 350 degrees for about 10 minutes. Cool for a couple of minutes. Use a spatula to remove cookie and place on plate. Now eat some Christmas cookies and enjoy!

Cranberry Sweet Potato Bread Recipe

12 Servings / Prep: 30 min. Bake: 45 min. + cooling

Ingredients:

• 1/2 cup dried cranberries
• 1/2 cup all-purpose flour, divided
• 1 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon each ground cinnamon, nutmeg and allspice
• 1/4 teaspoon baking soda
• 1 can (15-3/4 ounces) sweet potatos, drained and mashed
• 2 eggs, lightly beaten
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract

Directions:

1. Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350 degrees for 42-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 192 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat