Gingerbread bundt cake with cranberry sauce (Mjuk pepparkaka) ????????
This is an adapted version of a popular Swedish Christmas cake which deserves to be made all year round and not just for the festive season! Here, I have used cranberry sauce instead of the traditional lingonberry jam, which nevertheless makes a good substitute if the latter is not easily available. It’s worth a try!
Serves: 10 - 12
Ingredients:
75g vegetable butter/spread/margarine, plus extra for greasing
100ml unsweetened soya milk
3 free-range eggs
180g golden caster sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
125g cranberry sauce
2 tsp baking powder
250g plain flour
icing sugar, to decorate
Method:
1. Preheat oven to 180C / 160C fan oven / mark 4. Grease a 20cm bundt cake tin and dust with flour.
2. Melt the butter in a small saucepan over a low heat. Add the milk and when warmed at room temperature remove from the heat.
3. Using an electric hand mixer, beat the eggs and sugar for 3 minutes until pale and fluffy, then sift the cinnamon, cloves, ginger and baking powder over the mixture and stir in gently. Add the cranberry sauce and combine well.
4. Alternately, fold in the flour and the butter mixture; sift about a third of the flour over the egg mixture, and fold in gently. Then, stir in half of the butter, and then another third of the flour. Add the rest of the butter, and finish with the remaining flour, always mixing the ingredients throughout this stage carefully until you achieve a smooth, lump-free batter.
5. Fill the tin with batter and then tap the pan on the counter a few times to help release any air bubbles. Put the pan in the oven and bake for about 30 to 35 minutes. After this time, check if the cake is baked; insert a skewer into the centre of the cake and if it comes out clean, the cake is done.
6. Let the cake cool in the tin for about 5 to 10 minutes. To remove the cake from the tin, place a large plate on top of it and flip both at the same time. Shake the tin gently, so that the cake falls onto the plate. Lift the tin, and carefully transfer the cake to a wire rack to cool down completely.
7. Once cooled, dust the cake with icing sugar using a fine mesh sifter and then transfer it onto a serving plate.
Recipe adapted from: Nu är det jul igen [redaktör och grafisk form: Göran Jönsson] Malmö Bra Böcker AB, 2007, ISBN 9789170026867.
#cake #Swedish #gingerbread
Holiday Cranberry Meringue Wreath - Home & Family
Maria Provenzano has a sweet cranberry meringue wreath dessert that is light as air. You cannot hang this wreath on the door, but you can certainly enjoy eating it.
Get the full recipe:
Christmas Cranberry Almond Cake /DESSERTS / HOLIDAYS /CAKES /CRANBERRIES Десерт с боровинки
#Десерт с #червен #боровинки #cranberry #dessert #holidaybaking
CHRISTMAS CRANBERRY CAKE
Ingredients
3 eggs
2 cups sugar
4 oz. butter, softened
pinch of vanilla
2 cups all-purpose flour
1 cup of chopped almonds
1 tablespoon of baking powder
12 oz fresh cranberries
HAPPY HOLIDAYS ! THANK YOU FOR WATCHING ! PLEASE SUBSCRIBE !
===================================================
Десерт с боровинки
съставки:
3 яйца
2 чаши захар
4 унции.(113 грам) масло, размекнато
щипка ванилия
2 чаши универсално брашно
1 чаша нарязани бадеми
1 супена лъжица бакпулвер
12 унции ( 350 грам) пресни боровинки
Печете в предварително загрята фурна на 350F ( 175 C), за 45-50 минути.
MUSIC INFO:
Christmas Village
Aaron Kenny
==============================
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Yule Cranberry Orange Bread Magick???? With Orange Glaze ???? Yule Recipes
Yule Recipe! Let's celebrate Yule by baking Yule Cranberry Orange Bread Magick with an Orange Glaze. ???? Then we'll be having a chat about the magickal correspondences of oranges and cranberries drawing on their history and lore.
Many Yule Blessings Friends!
???? Yule Cranberry Orange Bread Recipe
???? Bread Ingredients:
2 Cups Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
Dash of Salt
1 Tbsp Orange Zest (Zest of 2 Oranges)
¼ Cup Melted Butter
1 Cup Sugar
1 Egg
⅔ Cups Orange Juice (4½ Freshly Squeezed Oranges)
1 ½ Cups Cranberries (I used frozen)
???? Glaze Ingredients
3/4 Cup Icing Sugar
2 Tbsp Orange Juice
1 tsp of Vanilla Extract (or to taste)
???????? Recipe
Grate zest from 2 oranges.
If using freshly squeezed orange juice, juice oranges.*
Blend together flour, baking powder, baking soda, salt and orange zest.
In separate bowl mix together butter, egg, sugar, and orange juice.
Blend wet and dry ingredients then mix in cranberries
Bake about 1 hour at 350F.
Let cool, and remove from pan, then glaze.
*I juiced my oranges by hand - a hand juicer, or electric juicer are also great options. You can also easily substitute freshly squeezed orange juice for juice that is already prepared :)
Recipe Inspired By -
????????️ Yuletide Altar Tour -
???? Patreon:
☕ Insta:
???? Magickal Email Newsletter:
More Reading on Cranberries & Orange Lore:
Music Credits:
God Rest Ye Merry Gentlemen by Half Giant -
Wonders of Light by Snow Dept. -
Who Would Have Thought by Snow Dept. , Sam Shore -
Editing Software: Filmora 9
Baked Brie Wreath with Cranberry Onion Jam
Ree Drummond's Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
Ree Drummond uses an easy crescent roll shortcut to make this festive and flavorful appetizer wreath!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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Gooey Brie Crescent Wrap
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
Two 8-ounce packages refrigerated crescent rolls
1/3 cup cranberry preserves/spread
8 ounces Brie, cut into 1/2-inch cubes
1/2 cup chopped pistachios
1/2 cup dried cranberries
1 large egg, beaten
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish
1 teaspoon flaky sea salt, optional, plus more for serving
2 tablespoons honey
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.
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Ree Drummond's Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network