Cranberry Walnut Crunch Recipes

CRANBERRY WALNUT BREAD

Steps:

• Combine *WARM WATER and YEAST in mixing bowl or stand mixer bowl.* Active Dry Yeast needs 100°F - 110°F water temperature. Combine and allow 5 minute rest until yeast activates.* Quick Rise Instant Yeast needs 120°F - 130°F water temperature. Combine and proceed to step 2.
• Add SUGAR, SALT, OLIVE OIL, FLOUR, CRANBERRIES, and WALNUTS to the mixing bowl (reserve 1/3 cup flour to assist mixing).Stir ingredients together with a utensil (or stand mixer on low speed) until a shaggy dough forms.
• Mix and knead dough with your hands (or stand mixer on low speed) about 5 minutes until it becomes stretchy and pliable. During mixing, sprinkle tiny amounts of the reserved flour into the bowl to prevent sticking.
• Transfer dough to a lightly floured surface and shape into a tight, round form, tucking the sides under to form a seam on the bottom.
• Perform 1st proof/rise by placing dough in an oil-coated mixing bowl (or Instant Pot), seam side down. Cover with a towel or draped plastic wrap and allow to double in size (about 45 min).
• Deflate the dough (aka punch it down) to remove air bubbles. You can move on to the next step, or...Perform 2nd proof/rise by shaping the dough into a tight round and repeat step 5. (The 2nd proof/rise is optional, but recommended to further develop texture and flavor)
• Preheat oven to 375°F and let's shape these loaves...Transfer the dough onto lightly floured surface. Press to deflate air pockets and divide dough into 2 or 3 equal sections.Press each piece into a loose rectangle shape.Fold and press dough into itself until it becomes tight while forming it into the final shape (baguette, loaf, or round).Transfer to a prepared baking sheet or loaf pan. Brush surface with olive oil and cover to prevent air exposure.
• Perform final proof/rise by resting forms in a warm spot until nearly doubled in size.Score the dough by making 1/4" slits across each loaf with a razor or knife.
• Bake 20-25 minutes, rotating as needed for even browning.The bread will be golden brown. It should register an internal temperature of 190°F on an instant-read thermometer.
• Transfer loaves onto a cooling rack and rest 5 minutes.Remove loaves from pans and rest on the cooling rack until completely cooled (to retain moisture).Store cooled bread in a plastic bag or airtight container up to 2 days at room temperature or 5 days in the refrigerator.

CRANBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
• Stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
• Bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.

CRANBERRY-APPLE NUT CRUNCH

Steps:

• In a large bowl, combine first four ingredients and mix well. Place in a 2-qt. baking dish; set aside. For topping, combine oatmeal, nuts, flour, sugar and butter in another bowl. Mix well; spoon evenly over fruit mixture. Bake, uncovered, at 350° for 50-60 minutes or until fruit is bubbly and tender. Garnish with cranberries. Serve warm with ice cream if desired.

CRANBERRY AND WALNUT PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

CRANBERRY WALNUT CRUNCH

Steps:

• Preheat oven to 375 degrees.
• Discard any stems from the cranberries. Wash them in a colander and shake dry.
• In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
• With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt. Cut the butter into small bits. With your fingertips, work it together with the flour until it is like rough meal. Mix in the nuts, and spread the topping evenly over the cranberries. (If making several hours in advance, cover and refrigerate. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
• Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

CRANBERRY CRUNCH BARS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. The Crust: Mix the first seven ingredients. Add the butter and mix until moistened. Reserve half of the crumb mixture. Press the remaining oat mixture into the bottom of an 11x7 baking dish, coated with cooking spray.
• 3. Take the cranberry sauce and place on top of the crust; top with reserved crumb mixture and bake for 30 minutes or until golden brown. Cool completely and cut into bars. Or serve warm with vanilla ice cream on top.

CRANBERRY NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.