A couple of years ago I found a recipe for pumpkin raisin ginger cookies on the side of my Pillsbury Quick Bread mix and quickly added them to the rotation of my fall and winter cookies. Using pumpkin quick bread mix means that these cookies can be whipped up in a jiffy for parties, snacks, and gifts. Inspired by my success with the pumpkin raisin ginger cookies, I branched out to the cranberry quick bread mix and came up with...
Cranberry - Orange - White Chocolate Chip Cookies (approx. 18-24 cookies)
1 box cranberry quick bread mix
1/2 cup white chocolate chips
1/2 cup butter or margarine, melted
1 egg
1. Preheat oven to 350F.
2. Mix all ingredients together (may be slightly crumbly). Form into balls (about 1.5 inch diameter) and place on an ungreased or foil-lined cookie sheet. Use a fork to lightly flatten balls.
3. Bake at 350F for 12-15 minutes. Allow to cool for 5 minutes, then remove cookies to wire racks to finish cooling.
Showing posts with label cranberry. Show all posts
Showing posts with label cranberry. Show all posts
11.30.2008
Orange Ginger Cranberry Sauce
As I've noted previously, cranberries are among my favorite holiday dishes. Earlier in the month, I experimented with cranberry relish; today, I am returning to an old favorite, orange ginger cranberry sauce. This recipe requires little prep work aside from opening the bag of cranberries and measuring out a few other ingredients and can be whipped up in about 15-20 minutes, so it is perfect if you are in a hurry and need to put together something fast.
Orange Ginger Cranberry Sauce
12 oz. bag fresh or frozen cranberries
1 cup orange juice (with pulp)
1/2 cup sugar
1 T. fresh chopped ginger (or ginger paste)
1. Combine all ingredients in a large saucepan and heat to boiling over medium heat, stirring often.
2. Reduce heat to medium-low and continue simmering (and stirring often) for about 10 minutes.
3. Remove sauce from heat and mash using a potato masher. Allow to cool and thicken, then place in an airtight container and refrigerate.
Orange Ginger Cranberry Sauce
12 oz. bag fresh or frozen cranberries
1 cup orange juice (with pulp)
1/2 cup sugar
1 T. fresh chopped ginger (or ginger paste)
1. Combine all ingredients in a large saucepan and heat to boiling over medium heat, stirring often.
2. Reduce heat to medium-low and continue simmering (and stirring often) for about 10 minutes.
3. Remove sauce from heat and mash using a potato masher. Allow to cool and thicken, then place in an airtight container and refrigerate.
11.23.2008
Zucchini - Apple Bread (and tips for sprucing up some out-of-the-box quick breads)
With Thanksgiving houseguests soon making their appearances, the time is right for preparing a few quick breads to have on hand for snacks and breakfast treats. Preparing this zucchini - apple bread takes a little time (mostly because of the time needed to grate the zucchini), but isn't something that you'll find in the ready-made quick bread mixes available at the store. If you are a bit pressed for time and are looking for ideas on how to spruce up some of the prepared mixes, scroll down to the bottom of this post for some ideas using pumpkin and cranberry breads.
Zucchini - Apple Bread
1.5 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 egg
1 cup sugar
1 cup finely grated zucchini (do not peel before grating)
1/4 cup applesauce
1. Preheat oven to 350F and spray an 8 x 4 inch loaf pan [or 3 3 x 5 inch mini loaf pans] with non-stick spray.
2. Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg in a medium bowl.
3. In another bowl, combine egg, sugar, zucchini, and applesauce. Pour zucchini mixture into flour mixture and stir until batter is just moistened, then pour into prepared loaf pan.
4. Bake at 350F for 50-55 minutes [for mini loaves, 35-45 min] or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and continue cooling on wire rack until completely cooled. Wrap tightly in plastic or aluminum foil to store.
Easy spruce-ups for quick breads
When I called down to my uncle's house to ask what he'd like me to contribute for the big meal on Thursday, the first thing that he asked for was some of my "magic breads." While these quick bread might be magic, they aren't too difficult to make - in fact, they only require choosing your favorite mix-ins and adding them to a ready-made box mix (like Pillsbury) before baking!
Pumpkin Quick Bread
- 1/2 cup butterscotch or chocolate chips
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 1 T. fresh chopped ginger (or ginger paste)
- use apple cider instead of water in the mix (1-for-1 substitution)
- use applesauce instead of oil in the mix (1-for-1 substitution)
Cranberry Quick Bread
- 1/2 cup white chocolate chips
- use orange juice instead of water in the mix (1-for-1 substitution)
- use applesauce instead of oil in the mix (1-for-1 substitution)
Zucchini - Apple Bread
1.5 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 egg
1 cup sugar
1 cup finely grated zucchini (do not peel before grating)
1/4 cup applesauce
1. Preheat oven to 350F and spray an 8 x 4 inch loaf pan [or 3 3 x 5 inch mini loaf pans] with non-stick spray.
2. Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg in a medium bowl.
3. In another bowl, combine egg, sugar, zucchini, and applesauce. Pour zucchini mixture into flour mixture and stir until batter is just moistened, then pour into prepared loaf pan.
4. Bake at 350F for 50-55 minutes [for mini loaves, 35-45 min] or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and continue cooling on wire rack until completely cooled. Wrap tightly in plastic or aluminum foil to store.
Easy spruce-ups for quick breads
When I called down to my uncle's house to ask what he'd like me to contribute for the big meal on Thursday, the first thing that he asked for was some of my "magic breads." While these quick bread might be magic, they aren't too difficult to make - in fact, they only require choosing your favorite mix-ins and adding them to a ready-made box mix (like Pillsbury) before baking!
Pumpkin Quick Bread
- 1/2 cup butterscotch or chocolate chips
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 1 T. fresh chopped ginger (or ginger paste)
- use apple cider instead of water in the mix (1-for-1 substitution)
- use applesauce instead of oil in the mix (1-for-1 substitution)
Cranberry Quick Bread
- 1/2 cup white chocolate chips
- use orange juice instead of water in the mix (1-for-1 substitution)
- use applesauce instead of oil in the mix (1-for-1 substitution)
11.18.2008
Cranberry - Apple - Raisin Relish
Next up in the preparation for Thanksgiving is a new (to me) variation on an old favorite - cranberry relish. Cranberry dishes are one of my favorites in the holiday meal (along with sweet potatoes) and making one is remarkably easy - not quite as simple as opening a can of jellied cranberry sauce, but much more rewarding (and tastier, too!). I found this recipe in Sunday's Parade magazine and made a few adjustments to reduce the sweetness and up the spice.
Cranberry - Apple - Raisin Relish (about 3.5 cups)
12 oz. bag fresh cranberries
1 large apple, peeled, cored, and chopped
1 cup golden raisins
1/2 cup sugar
1/2 cup orange juice (with pulp)
1/2 tsp. cinnamon
3/4 tsp. chopped fresh ginger or ginger paste
1 T. balsamic vinegar
1. Mix together cranberries, apples, raisins, sugar, orange juice, cinnamon, and ginger in a large saucepan or stockpot.
2. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low and simmer until cranberries begin to soften (about 5-7 minutes). Using back of spoon, lightly mash mixture to break cranberries open.
3. Remove from heat and stir in balsamic vinegar. Transfer to glass jar or other container, cover, and refrigerate.
Cranberry - Apple - Raisin Relish (about 3.5 cups)
12 oz. bag fresh cranberries
1 large apple, peeled, cored, and chopped
1 cup golden raisins
1/2 cup sugar
1/2 cup orange juice (with pulp)
1/2 tsp. cinnamon
3/4 tsp. chopped fresh ginger or ginger paste
1 T. balsamic vinegar
1. Mix together cranberries, apples, raisins, sugar, orange juice, cinnamon, and ginger in a large saucepan or stockpot.
2. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low and simmer until cranberries begin to soften (about 5-7 minutes). Using back of spoon, lightly mash mixture to break cranberries open.
3. Remove from heat and stir in balsamic vinegar. Transfer to glass jar or other container, cover, and refrigerate.
Subscribe to:
Posts (Atom)