CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
- Ingredients
| 4 cups plus 1/4 cup all-purpose flour |
| 1/4 cup sugar, plus additional for sprinkling |
| 2 tablespoons baking powder |
| 2 teaspoons kosher salt |
| 1 tablespoon grated orange zest |
| 3/4 pound cold unsalted butter, diced |
| 4 extra-large eggs, lightly beaten |
| 1 cup cold heavy cream |
| 1 cup dried cranberries |
| 1 egg beaten with 2 tablespoons water or milk, for egg wash |
| 1/2 cup confectioners' sugar, plus 2 tablespoons |
| 4 teaspoons freshly squeezed orange juice |
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
MOIST CRANBERRY ORANGE BREAD
Super-moist dessert bread loaded with mandarin oranges and whole cranberries. Makes great gifts.
Provided by zeta724
Categories BreadQuick Bread RecipesFruit Bread RecipesCranberry Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 14
- Ingredients
| 2 ¾ cups all-purpose flour |
| 1 ¾ cups white sugar |
| 2 teaspoons baking powder |
| ½ teaspoon salt |
| ¼ teaspoon baking soda |
| ½ cup butter, melted |
| 2 cups fresh cranberries |
| 1 cup mandarin oranges, drained |
| 2 eggs |
| ¾ cup milk |
| ¾ cup sour cream |
| 1 teaspoon vanilla extract |
| 1 teaspoon orange extract |
| 1 tablespoon white sugar |
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
- Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
- Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
- Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.5 g, Cholesterol 70.7 mg, Fat 14.5 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 8.7 g, Sodium 343.7 mg, Sugar 40.4 g
CRANBERRY-ORANGE BREAD
One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 48
Number Of Ingredients 12
- Ingredients
| 3 cups fresh or frozen (thawed and drained) cranberries |
| 1 2/3 cups sugar |
| 2/3 cup vegetable oil |
| 1/2 cup milk |
| 2 teaspoons vanilla |
| 2 teaspoons grated orange or lemon peel |
| 4 eggs |
| 3 cups Gold Medal™ all-purpose or whole wheat flour |
| 1/2 cup coarsely chopped nuts |
| 2 teaspoons baking soda |
| 1 teaspoon salt |
| 1/2 teaspoon baking powder |
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
- Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 115 mg
CRANBERRY-ORANGE QUICK BREAD
This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
- Ingredients
| 2 cups all-purpose flour |
| 3/4 cup sugar |
| 1 1/2 teaspoons baking powder |
| 3/4 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1/4 cup margarine or 1/4 cup butter, softened |
| 1 tablespoon orange zest |
| 3/4 cup orange juice |
| 1 egg |
| 1 cup cranberries, chopped (fresh or frozen) |
| 1/2 cup nuts (optional) |
| 1 tablespoon orange juice |
| 1 cup sifted powdered sugar |
| enough extra orange juice, to reach drizzling consistency |
Steps:
- Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
- Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
- Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
- For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
- Loosen sides from pan, remove& cool completely.
- When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
- Drizzle over top of loaf and enjoy!
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories BreadQuick Bread RecipesFruit Bread RecipesCranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
- Ingredients
| 2 cups flour |
| ¾ cup sugar |
| 1 ½ teaspoons baking powder |
| ¾ teaspoon salt |
| ½ teaspoon baking soda |
| ¼ cup butter, cut into small chunks |
| ¾ cup orange juice |
| 1 tablespoon grated orange zest |
| 1 egg, beaten |
| 1 cup chopped cranberries |
| ½ cup chopped walnuts |
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
- Ingredients
| 2-3/4 cups all-purpose flour |
| 2/3 cup sugar |
| 2/3 cup packed brown sugar |
| 3-1/2 teaspoons baking powder |
| 1 teaspoon salt |
| 1/2 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 1 large egg, room temperature |
| 1 cup 2% milk |
| 1/2 cup orange juice |
| 3 tablespoons canola oil |
| 2 to 3 teaspoons grated orange zest |
| 2 cups coarsely chopped fresh or frozen cranberries |
| 1 large apple, peeled and chopped |
Steps:
- In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ORANGE QUICKBREAD
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 1 loaf
Number Of Ingredients 12
- Ingredients
| 2 cups all-purpose flour, plus extra for loaf pan |
| 3/4 cup sugar |
| 1/2 cup brown sugar |
| 1/2 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1 stick cold butter, cut into pea size pieces, plus extra for loaf pan |
| 1 orange, zested |
| 3/4 cup fresh orange juice |
| 1 orange, peeled, sections removed and diced |
| 1 egg |
| 1 cup dried cranberries |
| Special Equipment: 9 by 5-inch loaf pan |
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
CRANBERRY-ORANGE SCONES
This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.
Provided by Martha Stewart
Categories Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 9
- Ingredients
| 1 1/2 cups all-purpose flour, spooned and leveled |
| 3 tablespoons sugar |
| 2 1/2 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 1 teaspoon finely grated orange zest |
| 5 tablespoons cold unsalted butter, cut into small pieces |
| 1/2 cup dried cranberries |
| 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary |
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
- With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
- Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
- Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
ORANGE-CRANBERRY NUT BREAD
-Marilyn Ellis, Canyon Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
- Ingredients
| 2 cups all-purpose flour |
| 1 cup sugar |
| 1-1/2 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 1/2 cup orange juice |
| 1 large egg, room temperature, lightly beaten |
| 2 tablespoons hot water |
| 2 tablespoons melted butter |
| 8 ounces fresh cranberries, halved |
| 1/2 cup chopped pecans |
| 4 teaspoons grated orange zest |
Steps:
- Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. , Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY ORANGE SCONES (BAREFOOT CONTESSA) INA GARTEN
Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.
Provided by cookiedog
Categories Scones
Time 50m
Yield 14-16 scones, 14-16 serving(s)
Number Of Ingredients 16
- Ingredients
| 4 cups all-purpose flour, plus |
| 1/4 cup all-purpose flour |
| 1/4 cup sugar, plus |
| additional sugar, for sprinkling |
| 2 tablespoons baking powder |
| 2 teaspoons kosher salt |
| 1 tablespoon grated orange zest |
| 3/4 lb cold unsalted butter, diced |
| 4 extra-large eggs, lightly beaten |
| 1 cup cold heavy cream |
| 1 cup dried cranberries |
| 1 egg, beaten with |
| 2 tablespoons water or 2 tablespoons milk |
| 1/2 cup confectioners' sugar, plus |
| 2 tablespoons confectioners' sugar |
| 4 teaspoons freshly squeezed orange juice |
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
Nutrition Facts : Calories 440.9, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 443.1, Carbohydrate 40.1, Fiber 1.4, Sugar 9.6, Protein 7
CRANBERRY BREAD
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Number Of Ingredients 10
- Ingredients
| 4 tablespoons unsalted butter, melted, plus more for pan |
| 2 cups all-purpose flour (spooned and leveled), plus more for pan |
| 1 cup packed light-brown sugar |
| 1 1/2 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1 teaspoon salt |
| 1 large egg, lightly beaten |
| 3/4 cup whole milk |
| 1 bag (12 ounces) cranberries |
| 1 tablespoon turbinado sugar, for topping (optional) |
Steps:
- Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g
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