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The cranberries will burst and release all of their juices while baking, making each bite exciting. The sugar topping adds a subtle crunch and the sour cream keeps this cake moist for days. Get ...
Dried cranberries also add oomph to basic white rice (mix a handful in toward the end of the cooking time so they plump up a bit, along with toasted pine nuts and lemon zest).
To make this cake, you'll need flour, sugar, butter, eggs, milk, salt, baking soda, an orange, orange juice, cinnamon, walnuts and raisins. ... Dried cranberries or chopped dried apricots or dates ...
You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry: And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy!
Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely. In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped.
Remove the weights and parchment and continue baking until the bottom of the crust is dry and golden, 15 to 20 minutes. Remove from the oven and let cool completely on a wire rack. 3.
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