CRANBERRY POPPY SEED PIE
Steps:
- Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.
CRANBERRY POPPY SEED LOAF
Make and share this Cranberry Poppy Seed Loaf recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
- In small bowl, combine milk margarine, Egg Beaters®, vanilla and lemon peel.
- Stir milk mixture into flour mixture just until moistened.
- Stir in cranberries.
- Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.
- Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack.
- Drizzle with Powdered Sugar Glaze, if desired.
- Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.
Nutrition Facts : Calories 202.4, Fat 1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 102.6, Carbohydrate 45, Fiber 1.2, Sugar 24, Protein 3.7
CRANBERRY COLESLAW
I love trying new recipes, and my family enjoys most of my "experiments". Salads are always in demand at our house, and this one is fast, festive and refreshing.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 455mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
CRANBERRY-POPPY SEED MUFFINS
Wake up sleepyheads with piping-hot muffins kissed with cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
- In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
- Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g
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