Fresh Cranberry Cream Scones with candied ginger

makes 6 scones

recipe adapted from joyofcooking.com

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2 cups all-purpose flour

1/4 cup raw (turbinado) sugar (you can also use brown sugar or granulated if you have that on hand)

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1 heaping cup coarsely chopped fresh cranberries

1/2 cup coarsely chopped candied ginger

1 large egg

1 teaspoon pure vanilla extract

1/2 cup heavy cream, cold

cream and sugar for topping

Place a rack in the center of the oven and preheat oven to 375 degrees R.  Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together  flour, sugar, baking powder, and salt.  Add the cold butter and quickly work the butter into the flour mixture.  Break up the butter until well incorporated into the flour.  Some butter bits will be the size of peas, others will be as small as oat flakes.  Toss in the cranberries and ginger and set aside.

In a small bowl, whisk together egg, vanilla extract, and heavy cream.  Add the cream mixture all at once to the flour mixture.  Stir quickly to ensure that all of the flour mixture is moistened by the cream mixture.  Dump the shaggy dough mixture out onto a lightly floured work surface and work together, kneading lightly, into a 1 1/2-inch thick disk.

Cut the disk into 6 wedges.

Place 2-inches apart on baking sheet and brush with cream and sprinkle generously with sugar.

Bake for 15 minutes until just cooked through.  Remove from the oven and allow to cool slightly before serving.  Serve warm or at room temperature.  Scones are best served the day they are made, but these scones will last well wrapped at room temperature for up to 3 days.

Pear and Cranberry Crumble

makes 1 8×8-inch dish

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For the Filling:

4 ripe but still firm pears (I prefer Bosc or D’Anjou pears)

1 heaping cup fresh cramberries (I meant cranberries)

3 tablespoons raw sugar (granulated or brown sugar will also work)

1/2 teaspoon ground cinnamon

sprinkling of fresh lemon juice

For the Topping:

1 1/3 cup all-purpose flour

1 cup brown sugar, packed

1/3 cup raw sugar (just use more brown sugar if you don’t have raw)

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon salt

1/3 cup oats

1/2 cup (1 stick) unsalted butter, softened to room temperature and cut into cubes

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Take out an 8×8-inch baking dish and set aside.

First prepare the filling.  Cut the top stem and bottom butt off of each pear.  The bottom will give you a stable base to peel the pears.  Use a small paring knife to peel the pears.  Slice each pear in half.  Use a small teaspoon to gently run down the length of the inside of the pear, removing the fiberous inside spine, and then scooping out the seeds.  Dice the pears into hearty bite-size chunks and place in baking dish.  Pour cranberries into dish.  Top with sugar, cinnamon, and lemon juice.  Toss lightly and set aside.

Next prepare the topping.  Whisk together flour, brown sugar, raw sugar, cinnamon, nutmeg, salt, and oats.  Add unsalted butter  and incorporate with your fingers.  Work the butter into the topping mixture until it is well incorporated and some butter bits are still the size of oat flakes or small peas.  Add about 1/3 of the topping mixture to the pear and cranberry mixture.  Toss to incorporate.  Place the remaining topping on top of the mixture.

Bake for 40-45 minutes, until bubbly and delicious smelling.

Remove from oven and allow to cool for about 20 minutes before serving.  This dish is perfect served warm with vanilla ice cream.

Crumble lasts for up to 3 days, covered, in the fridge.

Pavlovas with Cranberry Orange and Rosemary Sauce

inspired by Simply Recipes

makes 8 to 10 medium sized pavlovas

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1/2 teaspoon cream of tartar OR 2 teaspoon distilled while vinegar

pinch of salt

1 1/2 tablespoons cornstarch

1 1/2 cups granulated sugar

3/4 cup (6 ounces or about 6) large egg whites, at room temperature

1 teaspoon pure vanilla extract

For the Cranberry Sauce

1 1/2 cups fresh cranberries

2 tablespoons brown sugar

pinch of salt

zest of half an orange

1/2 cup orange juice

1/4 cup water

1 sprig rosemary

For the Pavlova:

Place  a rack in the center of the oven and preheat oven to 275 degrees F.  Line two baking sheets with parchment paper and set aside.

Whisk together cornstarch and granulated sugar and set aside.

Clean the bowl of an electric stand mixer very well.  Dry the bowl well.  Add the egg whites, a pinch of salt and cream of tartar to the bowl.  Fit with a whisk attachment and beat the egg whites on medium speed until soft peak/trails begin to form, about 3 minutes.  Gradually add the sugar and cornstarch mixture, increasing the speed to high.  Let mixture beat on high speed for a minute before adding the vanilla and vinegar (if using instead of cornstarch).  Beat until glossy stiff peaks form, about 4 or 5 minutes.

Use a large spoon to dollop meringues onto lined baking sheets.  Create an indentation in the center of the egg clouds.  Place in the oven and reduce heat to 250 degrees F.  Let bake for 50-60 minutes, or until firm and hallow.  If meringues begin to crack or brown, decrease the oven temperature to 175 degrees.

Make the cranberry topping while the meringues bake.

Combine all ingredients in a medium saucepan.  Cook over medium heat until cranberries begin to pop and break down, about 5 minutes.  Turn flame to low and cook another 3 minutes, until enough liquid has absorbed and you’re happy with the consistency.  Remove the rosemary sprig and serve warm over pavlovas.

Cranberry Sauce

makes about 4 cups

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2 12-ounce bags fresh cranberries

3/4 cup granulated sugar

1/2 cup brown sugar

pinch of salt

1 cup water

1 cup fresh squeezed orange juice

1 teaspoon orange zest

scrapings from one quarter of a vanilla bean (optional if you don’t want to shell out the cash for a vanilla bean)

In a medium saucepan over medium heat, warm the water, juice granulated sugar, brown sugar and salt.  Stir until sugars have dissolved.  Add the two bags of cranberries and stir until cranberries begin to pop.  Cook cranberries, stirring occasionally for about 10 to 12 minutes.  Sauce will thicken as cranberries cook down.  Once thick, remove from heat and add orange zest and vanilla bean.  Stir to incorporate.  Cool to room temperature then store in the fridge until ready to eat.  Lasts for up to three days in the fridge.  Delicious.

Vegan Pumpkin Cranberry Apple Pecan Bread

makes two 9x4x3-inch loaves (and it freezes well!)

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2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped pecans plus 8 pecan halves

1 heaping cup fresh cramberries

1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 9x4x3) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf.  Sprinkle loaf with cinnamon and granulated sugar if you’d like.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing.  Slice into thick pieces and serve.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

Browned Butter Cranberry Lime Muffins

makes 12 muffins

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7 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lime

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups fresh cranberries

1/4 cup granulated sugar for topping

Put a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk, vanilla and lime zest until combined.  Add the brown butter and whisk to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the cranberries.

Divide the batter among muffin cups and spread evenly.

Generously sprinkle with granulated sugar.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Honey Cranberry Cornmeal Quick Bread

recipe adapted from Epucurious.com

makes one large 9x5x3 loaf or two smaller loaves

{printthis]

1 cup all-purpose flour

1 cup white whole wheat flour (if you don’t have whole wheat flour, just use all-purpose flour)

1 cup medium or fine ground cornmeal (I used white cornmeal)

1/2 cup sugar

1 1/2 teaspoons salt

1 1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, melted

1/2 cup honey (or pure maple syrup if you have it on hand)

1 1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

3/4 cup chopped walnuts (reserving a few whole walnut halves for decorating the top)

1 heaping cup to 1 1/2 cups fresh cranberries

Arrange a rack in the center of the oven and preheat oven to 350 degrees F.  Butter and flour one 9x5x3-inch loaf pan, or two slightly smaller loaf pans.  I think mine are 8x4x3-inches and I made two smaller loaves.  Set aside the greased and floured loaf pans.

In a large bowl, whisk together both flours, cornmeal, sugar, salt and baking powder.

In a smaller bowl whisk together honey, eggs, buttermilk, melted butter and vanilla extract.

Add the buttermilk mixture to the flour mixture and stir just until blended.

Fold in the cranberries and walnuts.

Divide batter between two smaller loaf pans or into one large loaf pan.  Spread evenly.  Add the whole walnut halves and place in preheated oven.  For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean.  For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean.

Cool loaves in pan on a wire rack for 20 minutes.  Invert onto a plate or board.  Serve warm with butter or wrap and freeze for future you.

Cranberry Coffee Cake

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bake in a 9 x 13-inch pan

Cake:

4 cups all purpose flour

4 teaspoons baking powder

1 1/2 teaspoons salt

2 sticks unsalted butter, softened

2 cups granulated sugar

1/2 cup brown sugar

4 eggs

1/2 teaspoon almond extract

1 cup sour cream mixed with 2 Tablespoons of milk

4 cups fresh cranberries, roughly chopped

Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats

Put a rack in middle oven and preheat oven to 350 degrees F. Butter and flour a 9×13-inch pan and set aside.

Sift together flour, baking powder and salt into a bowl. Combine butter and sugars in a large mixing bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs one at a time, beating well after each addition, then beat in almond extract. Reduce speed to low and add flour mixture and sour cream mixture in alternate batches, beginning and ending with the flour mixture, and mixing until just incorporated. Fold in cranberries. Spoon batter into baking dish and spread evenly.

For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take two full handful of the topping and spread it over the cake batter. Use a knife to swirl the topping into the batter. Spread the rest of the topping evenly over the cranberry cake batter.

Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Cool in pan on a rack for 15 minutes. Serve in big warm slices with a cup of creamy coffee.

Banana Cranberry Bread

thank you to SmittenKitchen who thanks SimplyRecipes

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3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4-1 cup light brown sugar, depending on the level of sweetness you prefer
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

1 cup fresh cranberries

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the cranberries, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.