Holidays

Cranberry Orange Bread with Orange Glaze

Cranberry and Orange are a culinary match made in heaven.  The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.

The bread is great with a cup of coffee or tea or can be served as a dessert.  

CRANBERRY ORANGE BREAD WITH ORANGE GLAZE

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  • Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  • Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  • Note-The bread is best eaten within 2-3 days or freeze.

Recipe from twopeasandtheirpod.com 

Family · Holidays

Raspberry Cranberry Relish

Cranberry relish for the holidays is a tradition.  I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.

Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020.  Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!

Check out other family Thanksgiving recipes!

RASPBERRY CRANBERRY RELISH

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

    Recipe by:  Sheena at Hot Eats Cool Reads

    tick(‘lb’)

    tick(‘lb’)

    Family · Family Favorites · Holidays · Home

    Thanksgiving Favorites

    Thanksgiving is such a wonderful time of year with friends and family gathering together, sharing a meal, counting our blessings, and probably take in some football games.

    This year I am sharing some of my Fork-Lore.com favorite Thanksgiving recipes that our family has enjoyed for many, many years.

    Wishing you and yours a wonderful Thanksgiving memories!

    ROAST TURKEY AND DRESSINGroasting turkey

    CRANBERRY RELISH

    Cranberry Relish
    Cranberry Relish

    PUMPKIN (OR APPLESAUCE) BARS

    Pumpkin Bars iced and cut
    Pumpkin Bars iced and cut

    GRANDMA SUSIE’S PUMPKIN PIE

    The Best Ever Pumpkin Pie
    The Best Ever Pumpkin Pie

    PUMPKIN BREAD

    Pumpkin Bread Loaf
    Pumpkin Bread Loaf

    SILKY SQUASH SOUP

    Butternut Squash and Apple Soup
    Butternut Squash and Apple Soup

    TURKEY VEGETABLE SOUP

    Turkey Vegetable Soup
    Turkey Vegetable Soup
    Holidays · New Favorite

    Cranberry Coffee Cake for brunch, lunch, anytime!

    Cranberry Coffee Cake is a new recipe that my sister-in-law, Donna, shared with me several weeks ago.  The Mother’s Day weekend coffee/tea was a great time to try it. The cake is so moist and the extra treat of cranberry is so good.  I chose to go without nuts this time but the glaze was a wonderful touch.

    This coffee cake is wonderful anytime of year but could be a wonderful addition to your holiday go-to-recipes.

    CRANBERRY COFFEE CAKE

    1 cup butter or margarine, softened
    1 cup sugar
    2 eggs
    2 cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup (8 ounces) sour cream
    1 teaspoon almond extract
    1 can (16 ounces) whole-berry cranberry sauce
    1/2 cup chopped walnuts (optional)

    GLAZE:

    1/3 cup confectioners’ sugar
    5 teaspoons warm water
    1/2 teaspoon almond extract

    • Preheat oven to 350 degrees.
    • In a mixing bowl, cream butter and sugar.  Add eggs; mix well.
    • Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.  Add extract.
    • Spoon a third of the batter into a tube or bundt pan.  Top with a third of the cranberry sauce.
    • Repeat layers twice. Sprinkle with walnuts (optional).
    • Bake for 55-60 minutes until a toothpick inserted hear the center comes out clean.
    • Allow cake to cool and transfer to serving plate.
    • Optional:  Combine glaze ingredients and drizzle over cake.

    New Favorite

    Cranberry Bars…perfect for your Valentine!

    Starbucks Cranberry Bliss Bars are daughter Sarah’s favorite holiday treat. When she was a teenager I bought her a pan of Cranberry Bliss Bars for her November birthday and she was ‘WOW’d’. Before Christmas this year she was very depressed that Starbucks/Denver had sold out of Cranberry Bliss Bars and, being pregnant, she had cravings that we needed to fill.

     

    Sarah found this recipe on Pinterest and we made them for the holidays. They were delicious and very close to what we experience at Starbuck’s.  Perhaps this will become a new Valentine’s tradition in our house and in yours.   XOXOXOXOX

    CRANBERRY BARS

    BLONDIE LAYER:
    3/4 cup (1 1/2 sticks) salted butter, cubed
    1 1/2 cups packed light brown sugar
    2 large eggs
    3/4 teaspoon vanilla extract
    2 1/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/8 teaspoon ground cinnamon
    1/2 cup dried cranberries
    6 ounces white baking chocolate, coarsely chopped

    FROSTING:
    1 package (8 ounces) cream cheese, softened
    1 cup powdered sugar, sifted
    6 ounces white baking chocolate, melted
    1/2 cup dried cranberries, chopped

    • Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
    • Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
    • Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
    • Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

    Tips:

    *If you’d like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.

    Recipe from:  http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/

    Family Favorites

    Cranberry Bread…tart, sweet and warm from the oven!

    Cranberry Bread was a favorite of mine back in the day.  I would make several loaves to give as gifts for the holidays when I young, single and fancy-free in St. Joe, MO.  I’m glad to have this recipe back on my radar screen.  The kids loved it.  The tartness of the cranberries complimented by the sweet dough is wonderfully delicious warm from the oven with butter.

    The bread freezes well to make ahead for holiday gifts.

    CRANBERRY BREAD

    2 cups flour, sifted
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoon soda
    1 cup sugar
    2 tablespoons margarine, melted
    3/4 cup orange juice
    1 beaten egg
    1 cup raw cranberries, chopped
    1/2 cup chopped nuts (pecans or walnuts)

    • Sift the flour, baking powder, salt, soda and sugar. Add the orange juice, melted butter, then add beaten egg.
    • Mix well and add the chopped cranberries. Put into greased loaf pan and fill half full of batter.
    • Bake at 350 degrees for 1 hour. Cool for 10 minutes and then run knife around the pan to remove loaf.

     

    My Roots · Vegan · Vegetarian

    Fresh Cranberry Relish for your Thanksgiving Feast!

    Cranberry relish is Thanksgiving tradition.  My Mother always served fresh cranberry relish and I have continue the tradition.  The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing.  If you prefer a sweeter relish, add more sugar to taste.

    As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have.  It worked beautifully AND helped build those arm muscles.  If only I had a place to attach the grinder so I could use it!

    This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!

    FRESH CRANBERRY RELISH

    1 bag fresh cranberries
    1 red apple
    1 orange
    1/2 to 1 cup sugar (to taste)

    • A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries.
    • Wash and core red apple and chop into large chunks.
    • Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.
    • Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.

    Great with the Thanksgiving turkey.