Category Archives: Vegetarian

PISTACHIO CRANBERRY ICEBOX COOKIES

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With the red and green from the cranberries and pistachios, this is an obvious choice for Christmas cookies.  The dough is a little bit of a hassle to work with — very crumbly — and you’ll get the best results by using a stand mixer.  The end result is worth it because these are wonderful.  The recipe is slightly adapted from Liz The Chef, who in turn, adapted the recipe from Gourmet.  The recipe makes approximately 3 dozen cookies.

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PISTACHIO CRANBERRY ICEBOX COOKIES
Author: 
Recipe type: Cookies
 
Ingredients
  • ¾ cup butter (1-1/2 sticks), softened
  • ½ cup sugar
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla
  • 1-1/2 cups flour
  • ¼ teaspoon salt
  • ½ cup shelled pistachios, coarsely chopped
  • ½ cup sweetened dried cranberries, coarsely chopped
  • 1 large egg, beaten
  • ½ cup coarse or sparkling sugar
Instructions
  1. Using an electric mixer, beat the butter, sugar, orange juice, and vanilla until light and fluffy. Add the flour and salt, and continue to beat on low speed until the dough comes together in clumps. Mix in pistachios and cranberries.
  2. Gather the dough together and divide into 2 pieces. Shape each piece into a log approximately 1-1/2 inches thick. Wrap each piece in plastic wrap and refrigerate at least 2 hours.
  3. Preheat oven to 350 degrees. Pour the coarse or sparkling sugar onto a plate. Brush each log with the beaten egg, then roll in the sugar. Using a sharp knife, slice the dough into ¼-inch slices, and place on cookie sheet at least 1 inch apart. Bake until edges of the cookies are lightly golden, approximately 12-15 minutes. Remove to racks to cool.

 

CRANBERRY ORANGE QUICK BREAD

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Cranberries!  Big, bouncy, bright red cranberries!

cranberry harvest found at oceanspray.com

Cranberries are harvested between mid-September and mid-November, when they are at their peak for color and flavor.  Their ruby red color makes them a favorite for holiday decorating, cooking, and baking.  They’re also known as bounceberries, and if you’ve ever dropped one on the floor, you know why.

Cranberry Orange Quick Bread, made with both fresh and dried cranberries, orange juice and zest, and pecans, is a favorite of ours this time of year.  It’s just sweet enough to balance the tartness of the cranberries, and the buttermilk keeps it moist.  The recipe makes 6 mini loaves or 2 regular loaves, which makes it a great recipe for sharing.

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CRANBERRY ORANGE QUICK BREAD
Author: 
Recipe type: Breads and Muffins
 
Ingredients
  • 4 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1-1/2 cups buttermilk
  • ½ cup orange juice
  • 1 tablespoon grated orange zest
  • 12 tablespoons (1-1/2 sticks) butter, melted and cooled
  • 2 eggs
  • 3 cups fresh cranberries, coarsely chopped
  • 1 cup pecan halves, coarsely chopped
  • ⅔ cup dried cranberries, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Spray 6 mini loaf pans, or 2 regular loaf pans, or 1 bundt pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  3. In a medium bowl, whisk together the buttermilk, orange juice, zest, and melted butter. Whisk in eggs until thoroughly combined.
  4. Pour the wet ingredients over the dry ingredients and stir just until combined. Gently fold in cranberries and nuts.
  5. Divide batter among prepared pans, filling each approximately ¾ full.
  6. Bake for approximately 45 minutes, until a toothpick inserted in the center comes out clean. The top of the bread will be golden, and the bread will have risen and the edges will be just pulling away from the sides of the pan.
  7. Allow to cool, then wrap in plastic and let sit at room temperature several hours (preferably overnight) before slicing and serving.

cranberry bread

Hot out of the oven, and they smell so good!

bread

Delicious giving