CRANBERRY PISTACHIO ICE CREAM CAKE
Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season. My family prefers this refreshing homemade ice cream cake to store-bought desserts. -Quadelle Rose, Springbrook, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine crushed cookies and butter; press onto the bottom of a greased 9-in. springform pan. Freeze for 1 hour or until firm., In a small saucepan, combine the cranberries, corn syrup, sugar and water. Bring to a boil; cook over medium heat until the berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a large bowl. Refrigerate for 30 minutes or until cooled, stirring occasionally., Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze for 30 minutes or until firm., Layer with remaining ice cream, puree and nuts. Cover with plastic wrap; freeze for 6 hours or until firm. Remove from freezer 15 minutes before serving.
Nutrition Facts : Calories 352 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 225mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY SWIRL COFFEE CAKE
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., 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 pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY SWIRL COFFEE CAKE
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g
CRANBERRY SWIRL CAKE
Pretty cake for the holidays!
Provided by Lynette !
Categories Cakes
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at atime, beating well after each addition.
- 2. Combine flour, baking powder, and soda in a medium bowl, stir well. Add flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix after each addition. Stir in almond extract.
- 3. Pour half of the batter into a greased and floured 12 cup Budt or 10 inch tube pan. Spoon half of the cranberry sauce over the batter. Repeat layers, using remaining batter and cranberry sauce. Sprinkle with chopped pecans.
- 4. Bake at 350 degrees for 50-60 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan and let cool completely on a wire rack. Drizzle with glaze.
- 5. Glaze: Combine powdered sugar, water, and almond extract in a small bowl, stirring until smooth.
CRANBERRY ICE CREAM
Categories Ice Cream Machine Mixer Berry Fruit Dessert Thanksgiving Vegetarian Frozen Dessert Cranberry Fall Winter Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered.
- Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld.
- Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally.
- While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes.
- Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.
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5/5 Total Time 1 hr 10 minsCategory CakeCalories 248 per serving
- Preheat oven to 350 F. Line a 1 lb. loaf pan (8x4-inches) with parchment paper. You want the parchment paper larger on the 2 longer sides of the pan so that you can easily pull it out when baked. Lining the pan this way will help easily remove the cake out of the pan after baking.
- In a large bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil and vanilla extract and continue to beat until smooth.
- Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
CRANBERRY SWIRL BUNDT CAKE | VALERIE'S KITCHEN
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5/5 (9)Total Time 1 hr 5 minsCategory Breakfast, DessertCalories 299 per serving
- Preheat oven to 350 degrees F. Coat a 10- to 12-cup Bundt pan with Baker's Joy (see Recipe Note) or brush with butter and dust with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond and vanilla extract.
- Add the dry mixture to the butter mixture in increments, alternating with the sour cream. Beat well after each addition.
CRANBERRY ICE CREAM SWIRL CAKE - MOMS WHO THINK
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Estimated Reading Time 4 mins
- Stir ground wafers together with ¼ cup melted butter and press into the bottom and partway up the sides of an 8-inch spring-form pan. Freeze 30 minutes.
- Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
- Spread half the softened ice cream over the frozen crust. Drizzle all but ⅓ cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
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