Showing posts with label cranberries. Show all posts
Showing posts with label cranberries. Show all posts

Wednesday, January 22, 2020

Winter Bread Pudding

  
This post is sponsored by Rhodes Bake 'n Serve Bread
 All opinions and text are my own. #NationalSlowCookerMonth

Today I have one of my favorite recipes to share with you! I am a huge fan of bread puddings, so for my second #slowcookerweek recipe this week, I used Rhodes Bread to make a Winter Bread Pudding. This tasty, easy to make bread pudding is loaded with fresh cranberries, apples, and flavorful spices! This is a dessert that your family and friends will love!

Don't forget about the fun giveaway we have going on this week to celebrate this tasty event! Enter at the end of this page! 


Winter Bread Pudding 
(makes 12 servings)
(printable recipe at end of page)

2-3 loaves of Rhodes Bread
6 ounces Fresh Cranberries
2 Granny Smith Apples
2 cups Heavy Cream
2 Eggs
1/4 cup Butter, melted
1/4 cup Dark Brown Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
4-5 tablespoons Confectioners Sugar


Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.


Let bread cool completely.

 Once the bread is cooled, chop it into small bite sized pieces.

Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.

Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.

Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.


Pour the cream mixture into the crock pot.


Cook in slow cooker for 5-6 hours on low.


Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar. Enjoy!




Thank you for joining me today! If you make this recipe, please let me know how you liked it !! Check out more slow cooker recipes from my blogging friends, listed below! Don't they look tasty?!

Wednesday’s Slow Cooker Recipes


Enter the giveaway below!

a Rafflecopter giveaway


 a Rafflecopter giveaway Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents.This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.
Winter Bread Pudding

Winter Bread Pudding

Yield: 12
Author:

ingredients:

  • 2-3 loaves of Rhodes Bread
  • 6 ounces Fresh Cranberries
  • 2 Granny Smith Apples
  • 2 cups Heavy Cream
  • 2 Eggs
  • 1/4 cup Butter, melted
  • 1/4 cup Dark Brown Sugar
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 4-5 tablespoons Confectioners Sugar

instructions:

How to cook Winter Bread Pudding

  1. Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.
  2. Let bread cool completely.
  3. Once the bread is cooled, chop it into small bite sized pieces.
  4. Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.
  5. Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.
  6. Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.
  7. Pour the cream mixture into the crock pot.
  8. Cook in slow cooker for 5-6 hours on low.
  9. Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar.
bread, pudding, cranberries, apple pieces
dessert
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
Created using The Recipes Generator





















Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti
Created using The Recipes Generator





 









 

Sunday, November 13, 2016

Cranberry Apple Croissant Bread Pudding / #SundaySupper

There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

 Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar

Glaze: 
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream 

Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
 Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled. 
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!


Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


print recipe

Cranberry Apple Croissant Bread Pudding

INGREDIENTS:

Bread Pudding
  • 4 large Croissants
  • 2 medium Granny Smith Apples
  • 1 cup Cranberries
  • 3 eggs
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 cup White Sugar
  • 1/4 cup Dark Brown Sugar
Glaze
  • 3 tablespoons Confectioners Sugar
  • 2 tablespoons Heany Whipping Cream

INSTRUCTIONS:

Bread Pudding
  1. Preheat oven to 350 degrees.
  2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
  3. Place croissant pieces, apples, and cranberries into a large bowl.
  4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
  5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
  6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
  7. Allow bread pudding to cool on rack while you prepare the glaze.
  8. Whisk together the confectioners sugar and heavy whipping cream.
  9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Created using The Recipes Generator


Thursday, December 15, 2011

Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis

Today is the reveal for the December Improv Challenge! Our ingredients this month~Egg Nog and Cranberry. I came up with a recipe called Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis!. It is very yummy! But, of course, I do love everything in the recipe! I hope you do to!
Gingerbread Trifle with 
 Egg Nog Mousse and Cranberry Coulis!
Let's make the gingerbread first!
(Gingerbread recipe adapted from The All American Dessert Book) 
2 2/3 cup Flour
1 1/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter, softened
1 cup packed Light Brown Sugar
2 1/2 teaspoon Ground Ginger
1 3/4 teaspoon Ground Cinnamon
3/4 teaspoon Ground Allspice
1/2 teaspoon Ground Cloves
1 large Egg
2/3 cup Molasses
2/3 cup Buttermilk
 Spray a 9" X 13" baking pan with pan spray.
Preheat oven to 350 degrees.
In a separate bowl, mix together your flour, baking powder,
baking soda, and salt.
In your mixing bowl, add your butter,
brown sugar,
and spices. Beat on medium speed until fluffy.
 Add the molasses and egg.
Put the mixer on low speed,
and add half of the flour mix.
Beat in the buttermilk, and then the rest of the flour.
Mix well.
Pour cake mix into pan and bake for 35-40 minutes.
Check with a toothpick. 
Remove from oven and cool.
Set aside.
 Now let's make the coulis!
12 oz Cranberries
1 cup Sugar
1 cup Water
Rinse cranberries.
Mix together the sugar and water.
Bring the mixture to a boil.
Boil for 5 minutes.
Add cranberries and let cook for 5 minutes.
Cranberries will pop and juice will release.
Drain through a sieve and set juice aside.
Let's make the Egg Nog Mousse!
1 cup Egg Nog
1/2 cup Milk
1 cup Whipping Cream
4 oz Vanilla Pudding Mix
Sprinkle Nutmeg
Whisk the egg nog, milk, and vanilla pudding in a bowl.
Sprinkle with nutmeg. Refrigerate for 2 hours.
Make your whipped cream.
Pour the whipping cream into a mixing bowl.
It is not necessary to add sugar.
Whip on high until medium stiff peaks form.
Take the pudding mix out of the refrigerator.
Add half of the whipped cream to the mix and fold in.
Let's put it all together!
Cut small pieces of the gingerbread.
I made small, individual trifles.
Place 4 pieces of gingerbread on the bottom 
of the trifle dish.
Top with a scoop of egg nog  mousse.
Place another layer of gingerbread on top.
Top with more egg nog mousse.
Top with a drop of whipped cream on the top.
Drizzle the cranberry coulis over the top of the mousse.
Enjoy!

Merry Christmas!

If you would like to be a part of the Improv Challenge,
visit Kristen at Frugal Antics of a Harried Homemaker.
We would love to have you!

Check out what everyone else came up with!