Top Recipes – Cranby

The “favorites” by far on this blog.

# 1 – Oatmeal Cranberry Cookies

Baked cranberries in an oatmeal cookie recipe

Oatmeal Cranberry Cookies

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INGREDIENTS

2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vanilla
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) butter
1 cup brown sugar
1/2 cup white sugar
3 cups oats
1 cup dried cranberries

INTRUCTIONS

– Mix together flour, salt, cinnamon, baking powder, and baking soda. Set aside.

– Whisk together the vanilla, milk, and eggs. Set aside.

– In a separate bowl beat butter with both sugars, and beat on medium speed until light and fluffy. Gradually add milk and egg mix and beat well. Add the flour bowl and beat some more.

– Add in the oats and cranberries.

– Preheat oven to 350 degrees. Line baking sheets with parchment paper.

– Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets.

– Repeat with the remaining dough, spacing 3 inches apart.

– Bake 16 to 18 minutes until golden brown.

Enjoy.

# 2 – Apple Cranberry Pie

delicious cranberry and apple pie with rest

Cranberry Apple Pie

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INGREDIENTS

Pastry for double crust pie (9 inches)
1/2 cup maple syrup
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
4 cups apples, peeled and sliced
2 cups fresh or frozen cranberries (about 8 ounces by weight)
2 tablespoons butter

INTRUCTIONS

– Preheat oven to 375°F.

– Peel and slice your apples and dip them in lemon water to prevent browning. (Lemon water = bowl of water with about 1/4 cup lemon juice.)

– Drain off water and pour apples into large bowl. Add cranberries, toss to mix. Set aside.

– In a small bowl, mix together cane sugar, cinnamon and cornstarch until blended. Add maple syrup and lemon juice. Mix well. Pour syrup mixture over apple-cranberry mix, toss to coat.

– Place rolled out pie dough into 9 inch pie dish.

– Pour in cranberry apple pie filling and dot with butter.

– Before placing top crust on pie, be sure to cut some slits in the crust for ventilation, or use a decorative pie crust cutter. Place top crust on pie and crimp together edges, so they just catch on the edge of the pie plate. This will keep your pie from shrinking down into the pie pan.

– Cover edges with a pie crust shield or aluminum foil to prevent excess browning. I also place a pie drip pan below the pie to catch any spills before they make a mess in the oven. Dust with a sprinkle of cane sugar before placing in oven, if desired.

– Bake at 375°F for 40-50 minutes, until crust is golden brown and filling is bubbly. Cool slightly before serving.

Enjoy.

# 3 – Cranberry Bread

Cranberry Bread

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INGREDIENTS

2 c all-purpose flour
1.5 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 c fresh cranberries chopped
3/4 c buttermilk
1 tsp vanilla extract
1/4 c vegetable or canola oil
1 large egg slightly beaten
1 c granulated sugar

INTRUCTIONS

– Line a 9″ x 5″ loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
– Preheat the oven to 375 degrees F.
– In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
– Add chopped cranberries and stir to distribute.
– In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
– With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
– Pour batter into prepared pan.
– Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
– Cool completely in the pan.

Enjoy.