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Welcome to our October Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Rugelach, then share a photo of your creation, tagging it #bakealong. Enjoy!

Is it a pastry or a cookie? Rugelach – buttery, tender dough wrapped around a variety of fillings – perfectly straddles the line. Popping one of these treats into your mouth feels like a bite of pie, an edge piece that is as much crust as filling. Flaky, fruit-filled Danish comes to mind, too. Your overall impression is rich: from its cream cheese pastry to the sweet combination of nuts, fruit or chocolate inside, rugelach is the perfect cookie for a special occasion.

RUGELACH

For the Crust

227g unsalted butter, room temperature

170g cream cheese, room temperature

74g sour cream

1/2 teaspoon salt

241g all purpose flour

For the Filling

106g brown sugar

113g walnuts, chopped

85g dried cranberries

1 tablespoon cinnamon

Water for brushing dough

For the Topping

Coarse white sparkling sugar

Milk or cream

Method:

  • To make the crust, place flour and salt in the bowl of a food processor. Pulse them briefly till combined.
  • Cut butter and cream cheese into chunks and add along with cream. Pulse until dough comes together.

  • Divide dough into three equal portions. Press each gently into a disc making them as round as possible.
  • Wrap the discs of dough in plastic, and chill the dough for about 1 hour, until it is firm but not rock hard.

  • To make the filling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender.
  • Working with one piece of dough at a time, place it on a generously floured surface. Roll into a 10″ circle.

  • Brush lightly with water or a layer of boiled cider, warmed apple or currant jelly or puréed fruit preserves.
  • Spread about 1/3 of the filling on the round, going all the way to the edges and gently pat down the filling.

  • Using a pizza cutter, baker’s bench knife, or sharp knife, divide the dough into 12 equal wedges/triangles.
  • Roll each wedge up, beginning with the wide end. Place the rolls point-side down on a lined baking sheet.

  • Repeat with the remaining two pieces of dough. Brush with milk and sprinkle with coarse sparkling sugar.
  • Preheat oven to 350°F. Refrigerate rugelach while oven is preheating. Bake for 25-30 minutes till golden.

  • Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Makes 36 pieces.
  • Store rugelach in an airtight container at room temperature for several days or freeze for longer storage.

KAF October Bakealong Challenge

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This cereal muffin recipe, adapted from Kellogg’s, is a great way to use up any leftover cereal especially that family value box with 20% extra you picked on whim during supermarket sales and forgot to eat till it got dangerously close to the expiry date. I had a little over half a box of Kellogg’s Special K which I used here along with a generous handful of soft Seeberger Cranberries and these nutritious muffins had nothing to do with the sickening, dry ‘sawdust’ taste I have experienced with store-bought bran muffins. Try these low-fat, high-fibre delights to start your day on a healthy note or turn them into mini muffins so that you have a handy snack that can to be enjoyed any time of the day.

SPECIAL K CEREAL MUFFINS

Ingredients:

1 cup all purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon kitchen salt

2 cups Kellogg’s Special K cereal

1 cup lukewarm water

4 tablespoons milk powder

1 egg, room temperature

1/4 cup vegetable oil

1/4 cup buttermilk

1/2 cup soft cranberries

Method:

  • Sift flour and stir it together with sugar, baking powder and salt in a large bowl and set it aside.

  • In another bowl, combine cereal, water and milk. Let stand about 2 minutes until cereal softens.

  • Add egg, oil and buttermilk and beat well. Add flour mixture and cranberries and fold into batter.

  • Portion the muffin batter evenly in twelve 2 1/2-inch muffin pan cups coated with cooking spray.

  • Bake muffins at 400° F about 20 minutes until golden brown. Cool in pan for about 10 minutes.

  • Remove from pan and cool slightly on a wire rack before serving. Store in an airtight container.

Kellogg’s Special K Cereal Muffins

After endless days of scorching heat and limited water resources in many unfortunate areas over the island, we have finally been blessed with heavy showers this weekend. Cyclone Carlos, a severe tropical storm looms in the distance as we reap the benefits of its dense clouds and drop in temperature since a cyclone warning class 1 has been forecast today morning. Though the rainy weather confines us indoors, limiting our range of activities, many welcome the change to pursue their more domestic hobbies like reading, knitting or baking. While I need no excuse to bake, the cyclone did prompt me to put on my old kitchen mitts and apron to try this lovely Orange & Cranberry Bread from Sally’s Baking Addiction. With its tender fruity crumb and buttery streusel topping, I feel it would surely be a crowd pleaser at teatime especially with a cup of freshly brewed local vanilla tea on any day, rainy or not.

ORANGE GLAZED CRANBERRY BREAD

Ingredients:

For the Streusel

1/4 cup (31g) all-purpose flour

2 tablespoons (30g) granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons (45g) unsalted butter

For the Cranberry Bread

2 cups (250g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kitchen salt

1 cup (110g) fresh cranberries

1/2 cup (65g) chopped pecans

1 large egg, room temperature

1/2 cup (105g) light brown sugar

1/2 cup (100g) granulated sugar

1 cup (240ml) buttermilk

1/3 cup (80ml) vegetable oil

1 teaspoon vanilla extract

2 tablespoons orange zest

For the Orange Glaze

1 cup (120g) confectioners’ sugar

1-2 tablespoons orange juice

As much orange zest as you want

Method:

  • Preheat oven to 350F degrees. Spray a 9×5 loaf pan with nonstick spray or line base and sides with parchment paper.
  • Make the streusel by tossing flour, sugar and cinnamon together. Cut in the cold butter with a pastry cutter or a fork.

  • Some large crumbs are ok. To make the bread, toss flour, baking soda, salt, chopped cranberries, and pecans together.
  • In a medium bowl, whisk egg, brown and granulated sugars together until combined. Make sure there are no lumps.

  • Whisk in buttermilk, vegetable oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients.
  • Gently whisk until there are no more lumps. Try very hard not to over mix, which will result in a tough textured bread.

  • Pour the batter into prepared loaf pan. Top evenly streusel, pressing down gently into the top of the bread so it sticks.
  • Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning.

  • Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely.
  • Make the glaze by whisking the confectioners’ sugar and orange juice together in a small bowl. Add the orange zest.

  • Drizzle over the bread and cut to serve. Unglazed bread stays fresh covered tightly at room temperature for 5 days.
  • It can also be stored in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.

Orange & Cranberry in a Bread

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PrerrnaMirchi
Mauritius

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