Cranberry bundt cake

I had some cranberries that needed to be used up and a bundt always seems like a good idea :). This one grew on me… When I first took it out and tried it warm I wasn’t too much of a fan, but the next day it seemed better. Husband liked it and it didn’t last long in the house!

cranberry bundt cake
adapted from seasonalpotluck

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh cranberries tossed with 1 Tbsp flour

Preheat oven to 350 degrees

Thoroughly grease and flour a bundt pan. Set aside

In a large bowl cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, mixing well between each addition. Stir in lemon juice and zest, and vanilla extract.

In a medium bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture beating until thoroughly combined. Fold in cranberries.

Pour mixture into the prepared bundt pan and bake for 60-65 minutes until an inserted toothpick comes out clear. Cool in the pan for 10 minutes. Turn out onto a plate and cool completely.

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Meyer lemon cranberry bread

I had Meyer lemons to use up after making these lemon bars. And I still had a bag of frozen cranberries in the freezer. This bread looked yummy coming out of the oven. Tasted ok warm, but was way too sour for me. So I made a glaze for it thinking it would help. It didn’t. At least for me! Husband liked it with the glaze.

Meyer lemon cranberry bread
adapted from cookinginstilettos

Ingredients

1 cup sugar
2 tablespoons of zest from Meyer Lemons (about 2-3 small Meyer lemons)
2 cups all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of kosher salt
1 cup of freshly squeezed Meyer lemon juice (about 6 or so small to medium Meyer lemons)
3 tablespoons oil
1 egg
1/2 teaspoon of vanilla extract
1 ½ cups of frozen unthawed cranberries

Directions

Preheat the oven to 375 degrees F.
Lightly spray a 9×5 loaf pan with baking spray or lightly grease and flour the pan.
To the sugar, add the Meyer lemon zest and mix together until it is moistened and fragrant.
In a large bowl, combine the lemon sugar, flour, baking soda, baking powder and salt and set aside.
In a small bowl or large measuring cup, combine the Meyer lemon juice, oil, vanilla and egg.
Add the lemon juice mixture to the dry ingredients and mix until combined.
Gently fold in the cranberries and pour the batter into the loaf pan.
Bake for 45 minutes or so until a tester inserted into the center of the loaf comes out clean and the loaf is gently pulling away from the sides of the pan.
Cool for 15 minutes or so on a rack and then remove from pan and cool completely.
Slice and enjoy!

oatmeal cranberry sour cream bars

These were super yummy! Next time a double batch is in order!

oatmeal cranberry sour cream bars
adapted from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg
3/4 cup sour cream
3 tablespoons sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla
1 egg yolk
1 cup dried cranberries
1/2 cup coarsely chopped pecans

1. Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.

2. In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.

3. In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.

4. Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Apple Cranberry Crumble

we had an early xmas with husbands family this weekend… i was originally going to make an upside cranberry cake, but came across this recipe and decided to try it.  glad i did YUM!!!  i’ll definitely be making this again at home!  i forgot to take a picture but if you click on the original recipe you can find one there!

 

Apple Cranberry Crumble
adapted from Skinnytaste.com


Ingredients:

For the filling:

• 6 cups (about 8) peeled gala apples, sliced
• 2 cup fresh cranberries
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1 1/3 cup sugar
• cooking spray

For the topping:

• 1 1/2 cup dry quick-cooking oats
• 1/2 cup packed light brown sugar
• 2 tbsp all-purpose flour
• 6 tbsp butter, melted
• 1/2 cup chopped walnuts or pecans
• 1 tsp salt

Directions:

Preheat oven to 325°F.

Lightly spray a 9×13-baking dish with cooking spray. Combine apples, cranberries along with the rest of the filling ingredients in a bowl. Pour into baking dish and even out with a spoon.

In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture.

Bake uncovered, for 55-60 minutes or until browned and bubbly. Serve warm.