I went to Kneaders while I was in Utah. It's this bakery that makes delicious treats. I got a cranberry white chocolate cookie and it was SO good. I was excited when I found this recipe online.
Here is the link: White chocolate chip and cranberry cookies
Kneaders White Chocolate Chip and Cranberry Cookies
Guest Chef Tami Vincent
www.kneadersbakery.com
# INGREDIENTS 1 cup butter, softened to room temperature
# 1 cup packed brown sugar
# 1 cup white sugar
# 2 egg
# 1 Tablespoon vanilla
# 3 cups all-purpose flour
# 1 teaspoon baking soda
# 1 ½ cup white chocolate chips
# 1 ½ cup dried cranberries
# 1 cup macadamia nuts chopped.
Preparation: Preheat oven to 375 degrees. Spray a cookie sheet with pan release. In a large bowl, cream together the butter, brown sugar, white sugar until fluffy. Beat in the egg and the vanilla. Combine the flour and baking soda and stir into the sugar mixture. Do not over beat as this will cause the cookies to be tough. Fold in white chocolate chips, cranberries and nuts. Drop by heaping spoonfuls onto the cookie sheets. Bake for 10 – 12 minutes until slightly brown on the edges. Allow cookies to cool for 5 minutes on the cookie sheets before placing them on a cooling rack.
Makes about 36 1.5oz cookies or Kneaders size 18 cookies
Thursday, January 7, 2010
Monday, December 28, 2009
Caramel Corn
Ingredients:
1/2 C. popcorn seeds
1 C. brown sugar
6 Tbs butter
1/4 C. corn syrup
1/4 tsp salt
1/2 tsp baking soda
Directions
Preheat oven to 225 degrees. Prepare popcorn, set aside. On stove, melt butter, brown sugar, corn syrup and salt on medium heat. Mix thoroughly. When it starts to boil, remove from heat and add baking soda (the caramel will bubble up). Mix in the baking soda. Pour caramel over popcorn. Use buttered spatula to mix popcorn in caramel until evenly coated. Spread caramel corm onto ungreased baking sheet. Bake in oven about 45 minutes. Remove from oven; let cool a few minutes. Store in an air-tight container.
1/2 C. popcorn seeds
1 C. brown sugar
6 Tbs butter
1/4 C. corn syrup
1/4 tsp salt
1/2 tsp baking soda
Directions
Preheat oven to 225 degrees. Prepare popcorn, set aside. On stove, melt butter, brown sugar, corn syrup and salt on medium heat. Mix thoroughly. When it starts to boil, remove from heat and add baking soda (the caramel will bubble up). Mix in the baking soda. Pour caramel over popcorn. Use buttered spatula to mix popcorn in caramel until evenly coated. Spread caramel corm onto ungreased baking sheet. Bake in oven about 45 minutes. Remove from oven; let cool a few minutes. Store in an air-tight container.
Saturday, December 12, 2009
Christine's (my SIL) caramels
2 cups (1 pint) heavy whipping cream
2 cups sugar
3/4 cup light corn syrup
1/2 tsp. salt
1/3 cup butter
1 tsp. vanilla
butter 8X8X2 pan.
heat cream to lukewarm in large, heavy suacepan.
Pour out 1 cup cream and set aside.
Add sugar, corn syrup, and salt to remaining cream in pan.
Cook, stirring constantly until mixture boils.
Add remaining cream VERY SLOWLY... almost in drops so that mixture stays boiling. If you cool it down to wear it isn't boiling it won't combine well. Stir the whole time.
Add butter 1/2 tablespoon at a time. keep mixture boiling!
turn heat to low. Boil gently while stirring until temp reaches 248 degrees at sea level....239 degrees in Kaysville, UT.
Remove from heat. Add vanilla. let stand 10 minutes.
Turn out on cutting board. Cut into squares.
2 cups sugar
3/4 cup light corn syrup
1/2 tsp. salt
1/3 cup butter
1 tsp. vanilla
butter 8X8X2 pan.
heat cream to lukewarm in large, heavy suacepan.
Pour out 1 cup cream and set aside.
Add sugar, corn syrup, and salt to remaining cream in pan.
Cook, stirring constantly until mixture boils.
Add remaining cream VERY SLOWLY... almost in drops so that mixture stays boiling. If you cool it down to wear it isn't boiling it won't combine well. Stir the whole time.
Add butter 1/2 tablespoon at a time. keep mixture boiling!
turn heat to low. Boil gently while stirring until temp reaches 248 degrees at sea level....239 degrees in Kaysville, UT.
Remove from heat. Add vanilla. let stand 10 minutes.
Turn out on cutting board. Cut into squares.
Tuesday, December 8, 2009
cranberry orange bread
Haven't tried this, but I want to. i love how the last bunch of posts are all cranberry.
I found this recipe here!
Cranberry-Orange Bread
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine, softened
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh cranberries, chopped
1/2 cup chopped nuts (optional)
Directions
Heat oven to 350 degrees. Grease bottom only of loaf pan.
(8 & 1/2" x 4 & 1/2" x 2 & 1/2" or 9" x 5" x 3")
Mix flour, sugar, baking powder, salt and baking soda; stir in butter until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan.
Bake 8" loaf for 1 hour and 15 minutes, 9" loaf for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in the pan. Loosen sides of bread from pan and remove to a wire rack. Cool completely before slicing.
**I always make a double batch so that I can get two loaves out of it. The way my family eats this up, it's always better to have two! But, at Christmas time, I like to have a second loaf to wrap up and give to the neighbors. So, if you choose to bake two loaves at a time, be sure to decrease your cooking time to 45 minutes.**
I found this recipe here!
Cranberry-Orange Bread
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine, softened
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh cranberries, chopped
1/2 cup chopped nuts (optional)
Directions
Heat oven to 350 degrees. Grease bottom only of loaf pan.
(8 & 1/2" x 4 & 1/2" x 2 & 1/2" or 9" x 5" x 3")
Mix flour, sugar, baking powder, salt and baking soda; stir in butter until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan.
Bake 8" loaf for 1 hour and 15 minutes, 9" loaf for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in the pan. Loosen sides of bread from pan and remove to a wire rack. Cool completely before slicing.
**I always make a double batch so that I can get two loaves out of it. The way my family eats this up, it's always better to have two! But, at Christmas time, I like to have a second loaf to wrap up and give to the neighbors. So, if you choose to bake two loaves at a time, be sure to decrease your cooking time to 45 minutes.**
Thursday, November 19, 2009
Cranberry Bliss Bars
Cake
1 cup (2 sticks) butter, softened
1¼ cups light brown sugar
3 eggs
1½ tsp vanilla
1 tsp ground ginger
¼ tsp salt
1½ cups flour
¾ cup chopped dried cranberries
3 oz/ white chocolate, cut into chunks (check ingredients for cocoa butter, i.e. Baker’s)
¼ cup minced candied ginger
Frosting
4 oz cream cheese, softened
3 cups powdered sugar
4 tsp lemon juice
½ tsp vanilla extract
¼ cup dried cranberries
Drizzled Icing
2 oz white chocolate, melted
Preheat oven to 350 degrees.
Make cake by beating butter and brown sugar together until smooth. Add eggs, vanilla, ground ginger and salt, beat well. Gradually mix in flour until smooth. Add ¾ cup chopped cranberries, white chocolate chunks and candied ginger, mix. Pour batter into a well greased 9x13 straight sided backing pan. Spread evenly. Bake 35-40 minutes or until cake is light brown on the edges. Allow cake to cool.
Combine frosting ingredients and beat til smooth, spread on cooled cake.
Sprinkle on the ¼ cup of dried cranberries.
Melt 2 oz white chocolate and drizzle over the top of frosted cake.
1 cup (2 sticks) butter, softened
1¼ cups light brown sugar
3 eggs
1½ tsp vanilla
1 tsp ground ginger
¼ tsp salt
1½ cups flour
¾ cup chopped dried cranberries
3 oz/ white chocolate, cut into chunks (check ingredients for cocoa butter, i.e. Baker’s)
¼ cup minced candied ginger
Frosting
4 oz cream cheese, softened
3 cups powdered sugar
4 tsp lemon juice
½ tsp vanilla extract
¼ cup dried cranberries
Drizzled Icing
2 oz white chocolate, melted
Preheat oven to 350 degrees.
Make cake by beating butter and brown sugar together until smooth. Add eggs, vanilla, ground ginger and salt, beat well. Gradually mix in flour until smooth. Add ¾ cup chopped cranberries, white chocolate chunks and candied ginger, mix. Pour batter into a well greased 9x13 straight sided backing pan. Spread evenly. Bake 35-40 minutes or until cake is light brown on the edges. Allow cake to cool.
Combine frosting ingredients and beat til smooth, spread on cooled cake.
Sprinkle on the ¼ cup of dried cranberries.
Melt 2 oz white chocolate and drizzle over the top of frosted cake.
Friday, November 13, 2009
Cranberry-Orange Chutney
A great side to your Thanksgiving turkey.
1 c. fresh orange sections
1/4 c. orange juice
4 c. cranberries, fresh
2 1/4 c. sugar
1 c. chopped unpeeled apple
1/2 c. raisins
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer 5 minutes or until berries begin to pop. Chill until serving time.
This colorful sweet chutney is the perfect accompaniment to meat dishes, especially at holiday time. Keep stored in refrigerator.
Makes approx. 5 1/2 cups
1 c. fresh orange sections
1/4 c. orange juice
4 c. cranberries, fresh
2 1/4 c. sugar
1 c. chopped unpeeled apple
1/2 c. raisins
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer 5 minutes or until berries begin to pop. Chill until serving time.
This colorful sweet chutney is the perfect accompaniment to meat dishes, especially at holiday time. Keep stored in refrigerator.
Makes approx. 5 1/2 cups
Friday, November 6, 2009
Cranberry fluff 'salad'
I love fresh cranberries so when my kids came home from their friend's house with a bowl full of this creation I was in heaven. It's sweet and tart and fluffy. yum. I ate way too much of it.
She said her husband's aunt makes it for thanksgiving. She told me how to make it over the phone and I looked up the recipe and found this. She said it's the same. From cooks.com
CRANBERRY DELIGHT
1 bag cranberries, ground
1 c. sugar
1 pt. heavy whipping cream
3/4 lb. miniature marshmallows
1 (8 oz.) can crushed pineapple, drained
1 c. chopped nuts
Grind cranberries, mix with sugar. Let set for 2 hours in refrigerator. Whip cream, mix with marshmallows. Let set for 2 hours in refrigerator. Mix cranberry and cream mixture and the rest of the ingredients. Serve.
She said her husband's aunt makes it for thanksgiving. She told me how to make it over the phone and I looked up the recipe and found this. She said it's the same. From cooks.com
CRANBERRY DELIGHT
1 bag cranberries, ground
1 c. sugar
1 pt. heavy whipping cream
3/4 lb. miniature marshmallows
1 (8 oz.) can crushed pineapple, drained
1 c. chopped nuts
Grind cranberries, mix with sugar. Let set for 2 hours in refrigerator. Whip cream, mix with marshmallows. Let set for 2 hours in refrigerator. Mix cranberry and cream mixture and the rest of the ingredients. Serve.
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