Cranberry Orange Muffins

Ingredients

2  cups flour

3⁄4cup sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup cranberries

1 egg

3⁄4 cup orange juice

1⁄4 cup vegetable oil

1 teaspoon grated orange rind

Combine dry ingredients.

Stir in cranberries.

Beat egg, orange juice, oil and orange rind.

Add to dry ingredients all at once.

Stir just to moisten.

Spoon into greased muffin cups (fill 3/4 full).

Sprinkle tops with sugar.

Bake 400F 15-20 mins until lightly browned and firm to the touch.

Recipe from Food.com

Cranberry Cake Squares

Ingredients

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups flour

12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small squares.

Enjoy!

White Chocolate Cranberry & Pistachio Fudge

Ingredients

8 oz. cream cheese, room temperature
2 c confectioner's sugar, sifted
2 tsp. vanilla
16 oz. white chocolate (chopped)
1 c dried cranberries
1 c roasted shelled pistachios (roughly chopped)

Line a 9-inch square pan with parchment paper.
Using an electric mixer, beat cream cheese and confectioner's sugar until smooth. Beat in vanilla. Melt white chocolate, add to the cream cheese mixture and beat until smooth. Fold in cranberries and pistachios.  Add to pan and smooth top. Refrigerate until firm, at least 2 hours.  Cut into 1 1/2" squares.

Orange, Cranberry & Pistachio Biscotti with Sesame Crunch

Ingredients:

1/4 C Olive Oil
3/4 C sugar
3 Eggs
1 T fresh squeezed orange juice
2 T Grand Marnier
1 Tsp vanilla bean paste or extract
2 1/2 C all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Zest of 1 large orange
1/3 C dried cranberries
1/3 C chopped pistachios
1/3 C chopped Sesame Crunch candies
Egg white
Course sugar

Preheat oven to 350.  Line a large cookie sheet with parchment paper.
With a paddle attachment or by hand mix together olive oil, sugar, eggs, orange juice, Grand Marnier and vanilla bean paste at medium speed until well combined.

Add flour, baking powder, salt orange zest and mix on low until combined.  Fold in chopped cranberries, pistachios and candy.  With flour covered hands, divide dough into 2 and form two 13"x2" logs at least 2" apart on prepared cookie sheet.

Beat egg white with a fork until frothy.  Using a pastry brush, brush the top of each log and sprinkle with course sugar.

Bake 20-25 minutes or until lightly golden.  Remove from oven and let cool in wire rack 10 minutes.  Cut 1/2" slices diagonally across each log.  Turn the cookies on their side without touching and bake another 6 minutes.  Turn cookies over to the other side and bake an addition 6-8 minutes or until dry to the touch and golden brown.

Cool completely on wire rack.  Store in airtight container for 1-2 weeks.

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