Lite Fluffy Cranberry And Cake Torte Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel., Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.

Steps:

• 1. Put three cups cranberries in a round pie plate greased, and sprinkle with 3/4 cup sugar.
• 2. Beat two eggs in a bowl and add one cup of sugar, one stick margarine melted, one cup of flour, pinch of salt and walnuts (if desired) and pour over cranberries.
• 3. Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
• 4. Add whipped topping when cool.

Steps:

• In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. , Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. , In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. , For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.

Steps:

• Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
• Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.
• Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.
• Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.
• Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grease a round pie plate
• 3. Pour cranberries into pie plate
• 4. Sprinkle with 3/4 cup sugar
• 5. Beat eggs in a bowl and add remaining one cup of sugar, melted butter, flour, salt and walnuts
• 6. Blend together then pour over cranberries
• 7. Bake for one hour
• 8. Cool, then serve with whipped cream

Steps:

• In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.

Steps:

• In bowl fold cranberry sauce and 1/2 of the Cool Whip.
• Cut cake into 3 layers. Place 1/2 of cranberry mixture on first layer, then do same to second layer, put 3rd piece cake on top.
• Ice whole cake with rest of Cool Whip. Sprinkle with nuts and refrigerate.