Bran Cranberry Crown Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine bran and brown sugar in a large bowl.
• Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
• Beat oil, eggs, molasses, and orange zest into the bran mixture.
• Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Steps:

• Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 1/2 cup plus 2 tablespoons flour, flaxseed meal, baking powder, and baking soda together in a medium bowl.
• Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg white and milk; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in dried cranberries, cereal, and zest until well blended.
• Drop heaping teaspoonfuls of dough 1 inch apart onto ungreased baking sheets.
• Bake in the preheated oven until lightly browned, about 14 minutes. Cool on baking sheets for 3 to 4 minutes; remove to wire racks. Cool completely.

Steps:

• Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
• Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
• Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

Steps:

• 1. Stir together flour, baking powder, salt and nutmeg. Set aside.2. In large bowl, beat together margarine, brown sugar and orange peel until thoroighly combined. Add egg yolks. Beat well. Add flour mixture alternately with milk and brandy. Stir in KELLOGG'S ALL-BRAN cereal and the 1 cup cranberries. Beat egg whites until stiff but not dry. Fold into cereal mixture. Turn into 6-cup pudding mold, which has been coated with cooking spray and spinkled with granulated sugar. 3. Cover, and place on rack in large kettle. Add boiling water to come half-way up side of mold. Cover kettle and bring water to boil. Reduce heat and simmer 2 to 2 1/2 hours, or until wooden pick inserted in center of pudding comes out clean. Remove mold from kettle, cool 10 minutes, unmold and serve with Cranberry Brandy Sauce.4. In large saucepan, mix the 2 cups cranberries, granulated sugar and water. Cook over medium heat, stirring constantly, until sugar dissolves. Bring to boil and cook until cranberries begin to pop. Remove from heat and stir in brandy. Serve warm. NOTE: Pudding may be made ahead, wrapped in foil and reheated in 350°'F oven about 20 minutes or until warm.

Steps:

• In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• preheat oven to 350 degrees.
• grease 9x5x3 loaf pan.
• in large bowl mix egg, oil, milk and orange juice.
• in separate bowl combine dry ingredients.
• add dry ingredients to wet slowly, folding till just mixed.
• pour batter into loaf pan.
• bake on center shelf for 55-60 minutes or until firm in center.
• cool in pan for 10 minutes before removing to bakers rack.
• let cool completely before slicing.