Cranberry Crunch Muffins

These are adapted from Ina Garten's crunch muffins, using an overripe banana to keep them moist. The batter makes use of those little quantities you may have on hand -- just a little leftover granola, coconut, nuts or berries.  Feel free to substitute blueberries, raspberries or blackberries instead of cranberries, if you prefer. The batter makes just enough for 6 jumbo muffins - and I think they are the perfect size for sharing!

INGREDIENTS

  • 1  1/2 c flour 
  • 1 c sugar
  • 1 t baking powder
  • 1/2 t baking soda
  • 4 oz melted butter
  • 1 large egg
  • 1/4 c milk -- I use almond milk
  • 1 t vanilla
  • 1  ripe banana
  • 1 c granola -- can use 1/2 c granola & 1/2 c nuts
  • 1/2 c coconut
  • 1/2 c whole cranberries
  • 1 T sugar (optional topping)

DIRECTIONS

  1.  Line 6 jumbo (or 12 regular size) muffin tins with paper liners
  2.  Mix butter, sugar, egg, milk, vanilla and banana together in medium bowl
  3.  Add to banana mixture: flour, baking soda and baking powder - mix just until combined 
  4.  Add in the granola, coconut flakes and cranberries
  5.  Spoon about 2/3 c batter in each jumbo cup and 1/3 c batter if using 12 regular muffin cups
  6.  Sprinkle each muffin with sugar if desired
  7.  Bake for 25-30 minutes in 350 degree oven (for jumbo cups usually 30-35 minutes) or until toothpick inserted comes out clean.

Adapted from Ina Garten's Banana Crunch muffins

Vegetable: Kale Salad

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Looking for a way to incorporate more leafy greens into your diet?  This salad combines plumb golden raisins, dried cranberries and slivered almonds with chopped kale -- dusted with parmesan, it is truly a sweet and savory way to enjoy eating your greens! To change it up, use currents for golden raisins and chopped scallions for red onion.  Lind family, this one's for you!

Kale Salad with raisins, cranberries and almonds

INGREDIENTS

  • 1 bunch dark green kale leaves, rinsed twice and stems removed
  • 6T [90mL] oil and vinegar or Caesar salad dressing, divided
  • 1/4 c [40g] golden raisins 
  • 1/8 c [16g] red onion, finely chopped
  • 1/2 c [75g] slivered almonds
  • 1/2 c [75g] dried cranberries
  • 1 c [120g] parmesan cheese, grated

DIRECTIONS

  1. Pat kale leaves dry and chop into thin strips - place in large bowl
  2. Add 3T [45mL] salad dressing to kale strips and "knead" the kale (as you would bread dough) for 3-4 minutes to help break down cellular structure
  3. Meanwhile, add remaining 3T [45mL] salad dressing to golden raisins in small ramekin - soak raisins for 5 minutes to plump
  4. To kale strips, add cranberries, almonds and onions - toss well
  5. Add plumped raisins - with residual salad dressing - and toss again
  6. Dust parmesan cheese over salad just before serving

Vegetable: Asparagus Salad

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Asparagus Salad

One of my go-to salads -- it's delicious, different and do-ahead.  This salad can be changed up easily too -- use red bell pepper and green cabbage for a holiday dinner, or bok choy and chopped scallions for an Asian potluck.

INGREDIENTS

  • 2 c chopped cabbage
  • 1/2 bell pepper, seeded and diced
  • 1 lb fresh asparagus spears, snapped or trimmed
  • 3 T balsamic vinaigrette

DIRECTIONS

  1. Heat 1 qt. water in large pot to boiling.  Add trimmed asparagus -- boil for 5 minutes or until asparagus is bright green.
  2. Drain asparagus and rinse with cold water to stop cooking process
  3. Pour balsamic vinaigrette over asparagus spears to marinate -- refrigerate
  4. To serve: layer marinated asparagus over cabbage, top with chopped bell pepper


Dessert: Cranberry-Pecan Bars

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This luscious bar cookie has a filling of cranberries, coconut and pecans with just a hint of orange. It all covers a buttery shortbread crust full of chopped pecans.  Dusted with powdered sugar, they are a true crowd pleaser for any holiday event.  Both the crust and the filling can also be mixed in a food processor, so you can be off to a cookie swap or party in about an hour.  Be sure to cut them in small squares, so you can have two… or more!

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INGREDIENTS

Crust

  • 1 cup [120g] all-purpose flour
  • 1 T [12.5g] sugar
  • 1/3 cup [80g]butter
  • 1/2 cup [75g] pecans, chopped

Filling

  • 1 1/4 cup [250g] sugar
  • 2 T [12.5g] all-purpose flour
  • 2 eggs
  • 2 T [30mL] milk
  • 1 T [10g] finely shredded orange peel
  • 1 t [5mL] vanilla extract
  • 1/3 cup [50g] shredded coconut
  • 1 cup [150g] chopped cranberries
  • 1/2 cup [75g] pecans, chopped
  • 1/4 cup [25g] confectioners' sugar

DIRECTIONS

  1. For crust, combine 1 cup flour and 2T sugar in medium bowl.  
  2. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
  3. Stir in pecans- press into the bottom of an ungreased 13"x9"x2" [32.5cm x 23cm x 5cm] baking pan.
  4. Bake in 350 degree [177C] oven for 15 minute

Alternate method - Combine all crust ingredients in bowl of food processor, pulse until mixture holds together in small pieces - press into bottom of pan

  1. For filling, combine 1 1/4 cups sugar with 2 T flour in large bowl.
  2. Stir in eggs, milk, orange peel and vanilla
  3. Fold in the cranberries, coconut and pecans - spread all over the hot, partially baked crust
  4. Bake in 350 degree oven for 25-30 minutes, till top is golden.
  5. Cool in pan on a wire rack.  While warm, cut into bars.  When completely cool, sprinkle/sift cake with confectioners'  sugar.

Alternate method - Combine all ingredients in bowl of food processor and pulse until cranberries chopped and filling combined.

Adapted from Bon Appetit

 

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Dessert: Gingerbread Bears

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Holiday baking begins… Aren't these chubby little guys cute?  They are my PC version of gingerbread men, and they are the perfect cookie to try if you're planning to bake with your little ones.  Tiny hands can help roll the dough into balls, or add the candy buttons, while you handle the hot oven. The gingerbread dough can be made the night before - a real timesaver.  And, these soft and gingery bears freeze beautifully.

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INGREDIENTS

  • 1 cup [240g] butter
  • 2/3 cup [120g] packed brown sugar
  • 2/3 cup [160mL] molasses
  • 4 cups [480g] flour
  • 1 1/2 t [7.5mL] ground cinnamon
  • 1 t [5mL] ground ginger
  • 3/4 t [3.75mL] baking soda
  • 1/2 t [2.5mL] ground cloves
  • 1 egg, beaten
  • 1 1/2 t [7.5mL] vanilla
  • miniature candy pieces, such as M&M's

DIRECTIONS


Adapted from Better Homes and Gardens

  1. In a saucepan combine butter, brown sugar and molasses.  Cook and stir over medium heat until butter is melted and sugar is dissolved.  Pour into a large mixing bowl; cool 5 minutes.  Meanwhile, combine flour, cinnamon, ginger, soda and cloves.

  2. Add egg and vanilla to butter mixture and mix well.  Add the flour mixture until well combined.  Cover and chill the dough at least 2 hours or overnight.

  3. To make each bear, shape dough into 13 balls of the following sizes: one (1-inch) for body, one (3/4-inch) for head, six (1/2-inch) for ears, arms and legs and five (1/4-inch) for nose and paws.  [Metric - one (2.5cm) ball for body, one (19mm) ball for head, six (13mm) balls for ears, arms and legs and five (6mm) balls for nose and paws.]

  4. Assemble as shown below: On an ungreased cookie sheet (or one with parchment paper), flatten the 1-inch ball to 1/2 inch for body. Attach the 3/4-inch ball for head and flatten to 1/2 inch.  Attach the 1/2-inch balls for arms, legs and ears.  Place one of the 1/4-inch balls on head for nose.  Arrange remaining 1/4-inch balls atop ends of arms and legs for paws.  Place 2 candy pieces on body as buttons.

  5. Bake in 350 degree [177C] oven for 8-10 minutes or until lightly browned.  Carefully remove with a flat metal spatula and cool on wire racks.

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