Archive for the ‘Cranberry’ Category

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Fastest Cinnamon Rolls

May 15, 2010


I made these awhile back, in January in fact if memory serves. They were a welcome back food to my SIL and BIL after their very long return flight from Europe. I figured after flying an Asian airline that perhaps something more ‘bread’ like for breakfast would be called for.

I haven’t made them since, not because I didn’t like them. No no no, I haven’t made them because I liked them TOO much. I nearly didn’t make it out the door with them, I wanted to devour every last crumb for myself. Slowly of course because they were quite sweet, but I wanted them all for myself.

It’s a bit odd in that there is cottage cheese in the dough, and no yeast (which of course appealed to my yeast intolerant self) but rather baking powder. It does mean that the end result isn’t as light and fluffy as a normal cinnamon roll, it’s a bit firmer. And, whilst they taste good the next day (or the day after that in fact) they really are something is best consumed within the day of baking.

The fastest cinnamon rolls

1 cup of frozen cranberries, or ¾ cup dried (or other dried fruit)
¾ cup cottage cheese
1/3 cup sugar
1/3 cup buttermilk
4T butter
1 ½ t vanilla extract
2 cups flour
1T baking powder
¼ t baking soda
½ t salt
Filling
2/3 cup light brown sugar
½ cup dark brown sugar
1 ¼ t ground cinnamon
1 t all spice
¼ t cloves, ground

Preheat the oven to 200C, if using dried fruit cover with boiling water and set aside.
Place the cottage cheese, sugar, buttermilk, 4T melted butter and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder and soda, and salt the work bowl and pulse until the dough clumps like biscuit dough, 8-10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing away from you 4 to 5 times, until the dough is smooth. Do not over work. Using a rolling pin, roll out the dough to make a 12 by 15 inch rectangle. Brush the entire surface with an extra 2T melted butter. Leaving a ½ inch border.
To make the filling, combine the sugars, cinnamon, allspice and cloves. Sprinkle over the surface of the dough. Pat to press the sugar into the surface. Drain and pat dry the dried fruit, or sprinkle unthawed over the sugar mix.
Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal the ends. With a very sharp knife, cut the roll into equal pieces (maybe 12). Set the rolls cut side up on the baking pan.
Place immediately on the centre rack of the oven and bake for 30 minutes. Remove from the pan and cool slightly before eating.

Recipe adapted from Bread for Breakfast

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Orange Breakfast Muffins

February 10, 2010


So after a horrendous day at work today, I headed straight to the kitchen instead of to the gym like I originally planned. Perhaps the endorphins would have been better then a muffin but I couldn’t face it.

So I opened up my Flavour of the Month Nigella Bites and made these. I adapted them a little bit and added some frozen cranberries simply because I love them.

Orange Cranberry Breakfast Muffins


6 tablespoons unsalted butter
1 2/3 cups self-rising flour
2 tablespoons ground almonds
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup sugar
1T pure vanilla extract
1/3 cup plus 1 tablespoon freshly squeezed orange juice
1/3 cup plus 1 tablespoon whole milk
1/2 cup frozen cranberry
1 egg

Preheat the oven to 200°C.

Melt the butter and set aside. Combine the flour, ground almonds, baking soda, baking powder, sugar and orange zest in a large bowl. Measure the orange juice and milk into a pitcher and whisk in the egg and then the cooled, melted butter. Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that’s as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.

Spoon out the mixture equally into the muffin cups and cook for 20 minutes. Remove, in their paper baking cups, to a wire rack and let cool slightly (but not completely) before devouring.

And, I did devour them, I must admit. I had 2 in quick succession, how terrible is that? The gym really would’ve been better!

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Two birds with One stone

January 3, 2010


I think that I will have to delay announcing my Flavour of the Month for a bit, what with my injury and also the fact that in approx. 6 weeks I will be going away for 6 weeks, so I thought if I heal up for 2 weeks, I can have a “month” until I go. Sound like a plan?

I made this dessert for family dinner for 2 reasons, the first is due to the Husband requesting (repeatedly) this dessert and the second because I needed to adapt it to dairy free goodness for my grandmother.

The texture was lovely, if a little different then what I’m used too with Creme Caramel. But it was good and the coconut added a lovely taste combination with the caramel. Overall I’m rather happy with this concoction. I was able to utilise this for a challenge the Husband & I have decided to do, the challenge o taking a photo a day for a year – I didn’t do great photos with this, but that knee issue means that after being on it for awhile, I want off it!

Coconut Creme Caramel


¾ cup sugar
½ cup water
400mL Light & Creamy Coconut Cream
½ cup water
¼ cup sugar
3 eggs
1 egg whites

preheat oven to 180°C.
Combine sugar and water in pan, stir until sugar is dissolved, bring to boil, continue boiling without stirring until mixture turns golden brown. Remove from heat, pour caramel into 6 x ¾ cup capacity ovenproof dishes, rotate dishes individually to coat base and sides.
Beat together remaining ingredients, pour custard into dishes. Place dishes in baking pan with hot water coming halfway up sides of dishes.
Bake 20 to 25 minutes until just set. Remove dishes from pan, cool, refrigerate 2 hours. Turn out on serving dishes to serve.

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Cranberry Loaf Goodness

November 28, 2009


So today I will head out to see the Husbands cousin who just gave birth to a beautiful baby girl Ariel. So that would make the little bundle of joy my second cousin by marriage. I am going with my MIL and SIL so that will be lovely; doing things with family is always nice.

The birth was a fortnight ago now, so lots of the visitors and support has started to dwindle down, not out of lack of love, but out of simply the nature of baby births. Has anyone else noticed that in the first week people are inundated with support but then a few weeks later it all disappears? The new baby glow disappears.

So naturally when I visit I will go baring food gifts! On second thought it is not overly practical, perhaps a casserole would’ve been better? But whilst I enjoy cooking at a heart I am a baker and I can’t help it! It can be eaten as a breakfast or as a snack so it is a diverse food still and its delicious! Though admittedly it isn’t overly pretty with the whole in the side! next time I will do better with that!

Cranberry loaf


• 50g rolled oats
• 300ml milk
• 240g wholemeal self-raising flour
• 1 teaspoon baking powder
• 170g dried cranberries
• 75g soft brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons maple syrup
• 1 large egg, lightly beaten

Put oats in a bowl and pour milk over them. If your dried pears are a bit on the tough and leathery side, then add them to the bowl to soak and plump up a little before baking.
Preheat the oven to 180C. Grease and line a 1kg loaf tin with baking parchment, or if you have some ready-made greaseproof liners then those are fantastic.
Stir remaining ingredients, reserving 2 tablespoons of flaked almonds, into the soaked oat mixture. Mix together well and spoon the mixture into the prepared tin. Sprinkle the top with the reserved flaked almonds.
Bake for 45 minutes, until the top is golden brown and it is cooked through (ie a skewer comes out clean.) Cool for 5 minutes in the tin, then turn out onto a wire rack to cool completely.

Recipe adapted from A Spoonful in Sugar

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Mixing the cake

August 29, 2009


Slow process….getting this up here! I made this Cranberry Nut Cake whilst I was visiting my family so was a few weeks ago now and I’ve been meaning too get it up but getting the photo up was a little difficult for a multitude of reasons. So as I sit here waiting impatiently for my new dining room table to arrive I thought I’d take the opportunity to get this up quickly.

The recipe is a bit of a mish mash of a number of recipes I’ve discovered and thought would work great together. It worked out great from my perspective, the only thing I would have changed is the coffee liqueur I used – not my favourite, knew that but it was what my mum had on hand. Still a fine flavour though, worked out all sweet and nutty. Like I said, great from my perspective

Cranberry Nut Cake

Ingredients
1 ½ cups dried cranberries
125 ml coffee liqueur
4 cups (460 grams) sifted all-purpose flour
1 cup (200 grams) white granulated sugar
4 teaspoons baking powder
1 teaspoon salt
Zest of one orange or lemon (optional)
1 large egg, lightly beaten
1/4 cup (4 tablespoons) (56 grams) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 ¼ cups (360 ml) milk
1/2 cup (60 grams) toasted almonds, coarsely chopped (can use walnuts, hazelnuts or pecans)

Directions

Butter, or spray with a nonstick vegetable, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Preheat oven to 350 degrees F (180 degrees C). (Note: if you are using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).

Put the cranberries and coffee liqueur in a small saucepan and bring to the boil (it won’t take long). Remove from heat, cover and leave for an hour, or until the cranberries have absorbed most of the liqueur.
In a large bowl whisk together the sifted flour, sugar, baking powder, salt, and orange zest. In a separate bowl whisk together the beaten egg, melted butter, vanilla extract and milk. Stir the wet ingredients into the dry ingredients. Mix in the fruit and nuts. Pour into the prepared pan and bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Wrap in aluminum foil and store for a few days before serving. It can be frozen.
Makes one – 9×5 inch loaf