Category Archives: cranberry recipes

Oatmeal Cranberry White Chocolate Chunk Cookies


2/3 c butter, softened
2/3 c brown sugar
2 large eggs
1-1/2 c old fashioned oats
1-1/2 c flour
1 tsp baking soda
1/2 tsp salt
1, 6 oz package of Craisins Dried Cranberries
2/3 c white chocolate chunks, I used the white chocolate chips and added a handful of dark chocolate chips too (I’m flexible like that :) )

Directions:

Preheat oven to 375.
Using an electric mixer, beat butter and sugar together in medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine the oats, flour, baking soda and salt in a separate bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in the cranberries and the chocolate pieces.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.

Cool on wire rack.

Makes approximately 2-3 dozen cookies.

Cranberry Oatmeal Cookies


  0.67 cup butter or margarine, softened
   0.67 cup brown sugar
   2.00 eggs
   1.50 cups old fashioned rolled oats
   1.50 cups flour
   1.00 teaspoon baking soda
   0.50 teaspoon salt
   1.00 packet (6 ounce) sweetened dried cranberries
   0.67 cup white or semi-sweet chocolate chips (optional)
   Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mix well. Combine oats, flour, baking soda, and salt in separate bowl. Add to butter mixer in several additions, mixing well after each addition. Stir in sweetened dried cranberries and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until golden brown.

Cranberry Upside Down Cake


Topping:
1/2 stick butter or margarine
3/4 cup packed brown sugar
1 1/2 cups fresh or frozen cranberries
1/2 cup golden raisins

Cornmeal cake:
1 stick butter or margarine, softened
3/4 cup packed brown sugar
1 tablespoon vanilla
1 1/2 teaspoons baking powder
2 large eggs
2/3 cup milk
1 1/4 cups flour
1/3 cup yellow cornmeal

Heat oven to 350 degrees. You will need an 8- or 9-inch round cake pan.

Topping: Put butter in cake pan and melt in oven. Tilt to coat sides of pan. Sprinkle evenly with brown sugar, cranberries, and raisins.

Cake: On medium speed, beat butter, brown sugar, vanilla, and baking powder for three minutes or until very pale. Beat in eggs one at a time. On low speed, beat in milk, flour, and cornmeal just until blended. Spread over topping. Bake one hour to one hour and ten minutes, until top is browned and wooden pick inserted near center comes out clean. Cool in pan on wire rack for only five minutes before inverting to serve.

Chocolate Cranberry Oat Bars


1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
4 squares BAKER’S Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup PLANTERS Pecan Pieces

PREHEAT oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.

SPREAD dough into 13×9-inch baking pan sprayed with cooking spray.

BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack before cutting into bars.