Cranberry Pistachio Biscotti (a reprisal)

This is a recipe from Culinary in the Desert.  I "reprised" it because I had a couple of better photos of the finished cookie.  Make some.  You'll like 'em.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container... that should fix it.... ..










































I shape it into one long log then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....











or.... dip the tops into some melted chocolate and sprinkle on some chopped pistachios and a few chopped Skor bar bits.

Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.  You can just use dried cranberries, and,not bother with the water.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookie logs from parchment as soon as they are cool enough to handle and transfer to cooling rack or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

Biscotti Toscani

I'll write out the recipe later.... I see part of it is obliterated by some glare..

My favourite cutter for biscotti?  A hacksaw.... which I keep in the kitchen.  No piping is cut with this one.... just cookies... makes a nice clean cut.

what year were Christmas Cookie magazines $5.99 ??

The year was 1999 ....

I used to love looking at cookie and baking mags.... and if the covers look like this...had to buy them .. immediately. But... there is hardly anything new under the sun now... and the covers are just not that beautiful anymore. Now... I barely give them a second glance.. and I certainly don't feel compelled to buy them these days.

Maybe I have weaned myself because I have plenty; but, I do think the quality or interest is just not there. They really don't "pop" in the racks of mags. So.. I save my great ones in protector sleeves...in a file box. There is an ancient one in there ... 39 cents !! good grief! what year was that? hahahhaa... I forget. Really...

I pore over them for a month for ideas even if I tweak their recipes a bit here and there. They come in handy any time of year actually, and I know exactly where to find them. I even have a special cupboard for the boxes and books of recipes... .. pages tagged.. the bestest of the best (in my mind) ... and this is a keeper.

However, it does require a bit of chopping.... so allow some time. I like to chop the cranberries and nuts earlier and then get around to assembly... food processors are not the answer with nuts either so forget using it. They turn into nut butter much too quickly... I've actually found that a bread or serrated knife works best for me.

Seeing as I had to get these done in one day....I was a chopping blur....

...tried this knife for a while...but resorted to my trusty bread knife....

mmmm.... you can really taste the orange in this bar.. . really adds a special something.

In this batch, I also added about 1/3 cup of crushed Skor bars as I had some left over from Caramel Macchiato Shortbread. Waste not... you now me if you've been around this blog before.. and besides... a bit of chocolate is never a bad thing.

Cranberry Macadamia Bars

1 1/4 cups all purpose flour

3/4 cup sugar

1/2 cup butter (no substitutes)

1/2 cup finely chopped macadamia nuts, hazelnuts, or pecans ( I used macadamia)

2 beaten eggs

1 1/4 cups sugar

2 TBSP milk

1 tsp finely shredded orange peel (I used a zester)

1 tsp vanilla

1/2 cup finely chopped macadamia nuts, hazelnuts or pecans

1 cup finely chopped cranberries (I used frozen)

1/2 cup cocoanut

Stir together flour and the 3/4 cup sugar in mixing bowl. Cut in butter with pastry blender till mixture resembles coarse crumbs.

Stir in 1/2 cup nuts. Press mixture into bottom of ungreased 13 x 9 x 2 inch baking pan.

Bake in 350 F (180 C) oven for 10 to 15 minutes or til the crust is lightly browned around edges.

Meanwhile, combine eggs, the 1 1/4 cups sugar, milk, orange peel, and vanilla in mixing bowl. Beat 'til combined. Pour over the hot crust. Sprinkle with 1/2 cup nuts (here I added some chopped Skor bar bits) the cranberries, and cocoanut.

Bake at 350F for about 30 minutes more or 'til golden. Cool slightly in pan on wire rack. Cut into bars while warm. Be gentle and use sharp knife.. they are still pretty soft, but you should be able to make nice edges.. ... cool completely in pan.

Cinnamon

This week's ingredient.... Cinnamon! I love cinnamon. Of course, I also like a bit of sweetness with it. Even in my Peanut Chicken recipe, I like to add some honey or brown sugar to mellow the taste of this lovely spice.
Cinnamon buns would be the perfect choice...but, as some of you may know I am on a workout and strengthening kick right now...so.... can't make those sinful treat...only because I just know I would absolutely feel compelled to eat more than one...okay...probably several....so...I chose this recipe instead. I can hold back with just a loaf...although this loaf is very tasty too!!
Guess who sent me this recipe? My financial advisor. What do you suppose that means?

The recipe says it is Cranberry Pumpkin Bread.... but, as usual, ...... to me it is not bread without yeast. Yeh, yeah..I know... many loaves are referred to as breads....but, not by me. Using frozen cranberries adds a little zing of tartness to the light sweetness of the loaf... I liked it. My brother baked it as well..(said it was too cold outside to do much else and the stove was helping keep the house warm).. .but he used Craisins...he figured they were cheaper, but I can't vouch for that and did enjoy the little tart surprises of non sweetened frozen berries. I never use the full amount of berries in any recipe either..... usually overkill in my guess-timation. I just toss in a handful that looks good to my eye. Remember my usual admonition.... a recipe is just a guideline... add or subtract as you like. Maybe you like more cinnamon...less clovers (yeah, right clovers...ahahha... as if... but, you know I meant cloves didn't ya?) anyway... always your own personal preference. I usually make a recipe to the letter the fist time...then, if it's what I call a "keeper", I tweak it in subsequent attempts... to perfect it for the enjoyment of my very own gustatory receptors....(my taste buds).... .

so...here is my nod to cinnamon for Diana's challenge this week....and I'm darn well referring to mine as a loaf ... so there.

Cranberry Pumpkin "Loaf"

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ginger
1/2 cup butter (room temperature)
1 cup sugar
2 eggs
1 cup canned pumpkin puree (not pumpkin pie mix)
1 cup orange juice
zest from an orange
1 1/2 tsps. vanilla
1 1/4 cups fresh or frozen cranberries

Stir together flour, baking powder and soda, cinnamon, cloves and ginger in large bowl.

In another bowl, (or mixer bowl) cream together butter and sugar til light and fluffy. Add eggs, one at a time. Mix well. Add pumpkin puree, orange juice, orange zest and vanilla. Add dry ingredients and mix just until moist. Fold in cranberries.
Pour batter into a large greased loaf pan and bake on centre reack for 60 to 80 minutes or til a toothpick comes out clean. (mine took almost the full 80 mins)
Cool completely before slicing and serving. (the loaf is sort of soft feeling..and you will make a mess if you slice early..... .... yep..I had to taste it as soon as I could without burning my tongue...and crushed one end of it..... )

This definitely needs a large loaf pan or go for two smaller ones... perhaps check the times after 60 if you use smaller pans. I used my biggest loaf tin which is 9 X 5... and it was full. I do have to say it is a rather dense crumb to this loaf... it is not light and fluffy and really doesn't rise too much, As a matter of fact... the first one I made almost looked like it was not fully cooked ..but around the bottom and outside to halfway up the side...not in the middle where it would normally be if it was undercooked..... .weird... but, it definitely was baked right through. Maybe because it is so huge... it just weighed the lower part of the loaf down ... I'm not sure. Second batch (because I bought a large tin of pumpkin and had enough for seconds) I used two smaller loaf tins...and still there was a slight recurrence of that... but not as bad....don't know what it is.
However, this is still a very tasty loaf.... I'll make this one again sometime down the road....

More blueberries!

This one is a keeper.... not too sweet, but it has a lovely, sweet, crispy topping that gives it that little something extra. Definitely the perfect afternoon snack with coffee or tea.....













....or, for later with a sip of wine.......











perhaps a dollop of ice cream or frozen yogurt if you are eating healthy. I ain't sayin' that other word..you know the one that starts with die?....

This recipe is from Company's Coming Muffins and More. I used butter instead of the cooking oil... just can't seem to bring myself to use oil for baking...... and so I changed the mixing method a bit to the old standby...beat butter, sugar, eggs, etc.. for my method... however, here I give you the original and you can give it a try as is.. or change things as you please. Remember what Michael Smith always says about recipes being more or less a guideline....and every single time I hear him say it I laugh... thinking of Johnny Depp and the pirates... .. arrrhhhh, matey.... "it's not really a code.. it's more like yer guidelines" ... ..... lol...



Blueberry Coffee Cake

2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1/4 cup cooking oil
3/4 cup milk
1 cup blueberries fresh or frozen

Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup butter
1 tsp. Cinnamon


Mix flour, sugar, baking powder and salt together in mixing bowl. (I don't bother with salt as I use salted butter)

In another bowl beat eggs until frothy. Mix in oil and milk. Pour into dry ingredients. Mix together. Fold in blueberries. Scrape into greased 9 inch tube pan. I used a shallow 9 inch cake pan and panicked a bit when it rose almost over the top... but, it was fine.

Topping: Mix flour, brown sugar, butter and cinnamon together. Sprinkle over top of batter. Bake in 350F (180C) for 50-60 minutes or til it begins to shrink away from sides of pan. Cool about 30 minutes before removing from pan. Turn right side up.


(when I turned it out of the pan..I used a cookie sheet instead of cake rack over pan so I wouldn't have a million crumbs all over the place. Then..put cake plate on bottom of cake... turn right side up and take off the cookie sheet.) whew...but, it worked...hardly any crumb-y mess!

You could use cranberries, raspberries or even a bumbleberry mix instead of blueberries....










okay...there you have it...now, I'm off for tea and blueberries....oh, and cake....

Cranberry Coffeecake

I thought I'd post this recipe now, in case some of you are like me.... and prefer to test bake a "thing"... to make sure it works. I won't be making mine 'til closer to the day I need it because I've made it several times, it does work, and... we love it.

It is a lovely, simple cake; very flavourful. Perfect for any little get together ..... or for a fancy dinner. I think it's great that cranberry has become a year round favourite. Serve it plain or just dusted with icing sugar when it has completely cooled ..... or dress it up for the holidays with a bit of greenery, some berries and/or nuts ..perhaps even a few small ornaments or a ribbon...

If anybody needs the metric measurements just let me know.....

Cranberry Coffeecake

1/2 cup shortening or butter ( I prefer butter)
3/4 cup granulated sugar
2 eggs
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt (I don't use because I used salted butter... your choice)
1 cup plain yogurt
1 tsp. vanilla
1 can whole berry cranberry sauce 398 mL .. or 14 oz.

Glaze

1 cup sifted icing sugar
3 - 5 tsp. milk
1 tsp. vanilla
1/2 cup finely shopped nuts


Cake:: Grease a 4 L (10 inch) Bundt pan. Dust with flour.
Cream butter ( or shortening) sugar and eggs til light and fluffy (in mixer or by hand). Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with yogurt and vanilla, beating til smooth.
Spread half of batter in prepared pan. Spread half of cranberry sauce evenly over batter. Top with remaining batter and cranberry sauce.
Bake at 180 C. or 350 F. for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Let cool 20 minues then invert onto cooling rack. Cool completely.

Glaze:: Combine icing sugar, milk and vanilla until smooth. Drizzle over cooled cake. Sprinkle on nuts.

Cake can also be baked in angel food (tube) cake pan if Bundt pan is unavailable.
Freezing:: Excellent... unglazed and double wrapped.

Cranberry Pear Chutney

Gifts from your own kitchen.... if you've never tried it?.... you will probably be surprised at the wonderful reaction of friends and family. Especially those who don't have time or inclination to spend making and baking. I'm pretty sure it isn't only my "circle" that looks forward with great anticipation each year to new and tempting treats.











This was my first time using frozen cranberries....I can't understand why fresh are still not around...but... this works well. Look how bright and fresh looking they are while simmering. Of course, as is usual ... by the end of the cooking time...they will have changed colour ... but are still lovely in the cute little jars I found.














The 1998 magazine in which I found the recipe touts it as "a delicious condiment to serve with turkey, baked ham or tourtiere" ... {{ a rich pork pie usually served in French Canadian homes after midnight mass on Christmas Eve... }}... I will put up a recipe for Tourtiere tomorrow.

Cranberry Pear Chutney

1 small onion, finely chopped
1 TBSP minced fresh ginger (I used a box grater)
Grated rind and juice of 1 medium orange
2/3 cup packed brown sugar
1/2 cup red wine vinegar
1/4 tsp. each ground cloves, grated nutmeg, salt. (I always use less salt..just a sprinkle for me)
2 cups fresh or frozen cranberries
2 large ripe firm pears, diced and peeled

In saucepan combine onion, ginger, orange rind and juice, brown sugar, vinegar, cloves, nutmeg and salt. Bring to boil; boil gently, stirring occasionally, for 5 minutes. Add cranberries and pears; boil gently for 8 to 10 minutes, stirring often, until fruit is tender and mixture is slightly thickened. (mine took longer than that)...

Let cool; spoon into covered container and refrigerate for up to 3 weeks.

I cut a circle of fabric and added a gold cord... et voila! gifts from your "hearth" ...

Cranberry Pistachio Biscotti

This is a recipe from Culinary in the Desert... if you haven't visited Joe and Jeff.... take a look. They have the most amazing blue eyed dog you will ever see.... ....and lots of great recipes.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container; that should fix it.... ..










































I shape it into one long log, then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....














Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookies from parchment as soon as they are cool enough to handle or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

I'm a delinquent...

.... not really, but sort of .... cuz, I promised this awhile ago and finally today I remembered that I had said I would post it ... but, only after seeing Louise's comment. Head like a sieve ..... oh, well, seeing as this is a food blog it seems appropriate for it to be a kitchen utensil. ...

Use your favourite pastry recipe or use one from a package of Crisco or Tenderflake. .. It is always a good idea to read through the whole recipe first to see what you decide to add or not bother using..... and remember, I always toss in my two cents worth to let you know what I prefer ...

Butter Tarts

1 cup brown sugar
1/4 cup butter
1 or 2 eggs
1 cup currants or raisins ( I use a lot less)
1 Tbsp. lemon juice(optional)
1/2 tsp. vanilla

(This is so quick & easy it is not even worth getting out your mixer.)

Cream butter; add sugar and mix.
Add well beaten egg, fruit and flavouring; mix well.
Line tart tins with pastry and 1/2 fill with mixture.
Bake at 375F 10 to 12 minutes.
Makes 1 dozen medium sized tarts. (It actually makes a few more)

............ Cranberry butter tarts ... just use dried cranberries instead of raisins...or use a mixture of the two ) ... some people don't like too many raisins in their tarts... so sometimes I just use a few and some toasted walnuts. If you don't want them to be quite so sweet ..add the lemon juice ..it cuts the sweetness nicely and adds something to the overall flavour. If you like them even sweeter..add a few tablespoons of corn syrup or Rogers Golden syrup (mmm that one adds yummy, runny,sweetness!)

Holiday Biscotti

When zesting an orange or lemon .... try to use a very light touch. You really only want the top colour. If you go beyond that and into the pith of the fruit... it has a very bitter taste. You just want the flavour.

I like to stir in any fruit or nuts by hand after the mixer has gathered all of the ingredients together.... and, also like to chop them fairly small as it makes nicer edges on the biscotti. I just have this thing about nice edges.










The mixture should easily come away from the sides of the bowl .... if it is a bit too sticky to handle easily, try dipping your fingers into the flour cannister. It should help.










It should be one big happy lump.












form into a log and cut in half.










Gently pat the logs down to about 1/2 inch thickness










Later, for when you are cutting....get one of these.










This may look like a hacksaw blade ..... and, yes it is. But, it is also THE most wondrous thing I have found to get perfect sides on my biscotti. I don't know why...but I like them smooth on the edges. I refer to it as my Biscotti Blade. Even my husband calls it that now. The other day he wrecked his saw..and wanted to know where "the Biscotti Blade" was....hahahah....nope not telling.










see how nicely it cuts?











and...look at the teeeeensy bit of waste. Hardly enough crumbs to scrape into a little pile. Love it.










This recipe is from Giada De Laurentiis ..... but, as usual....I have thrown in my own little comments. I always tweak a recipe to my own preferences. And, instead of dipping each one in chocolate...I often use a plastic baggy, cut a tiny hole in one corner, fold it way down, pour in chocolate and drizzle chocolate over many cookies at the same time... it is easier and looks very decorative. You don't need nearly as much chocolate either...but it gives it that little extra. I don't bother with the sprinkles.
If you don't cool sufficiently before slicing... ...they tend to crumble.


Holiday Biscotti

2 cups all purpose flour
3/4 cup sugar
1/2 cup butter (unsalted if you prefer)
1 teaspoon grated lemon zest (I often use orange)
1/4 tsp. if you use unsalted butter
2 large eggs
3/4 cup pistachios, coarsely chopped (I use a lot less)
2/3 cup dried cranberries (less again, for me)
12 ounces good quality white chocolate, chopped(much less if you are only drizzling)
red and green sugar crystals, for garnish

Line large baking sheet with parchment paper. Whisk flour & baking powder in medium bowl to blend. Using electric mixer, beat butter, sugar, lemon zest and salt to blend. Beat in eggs 1 at a time. Add flour mixture and beat just until blended. Stir in pistachios and cranberries.

Form dough into a 13 inch, 3 inch wide log on prepared baking sheet. (as you can see I prefer smaller cookies so I cut my log in half). Bake at 350F or 325F until very light golden, about 25 or 30 minutes. Keep an eye on them... ovens vary. Cool for 30 minutes.

Place log on cutting board. Using sharp serrated knife, cut log on a diagonal into 1/2 to 3/4 inch slices. Arrange biscotti, cut side down, on baking sheet. Bake the biscotti until they pale golden, about 15 more minutes, at 325F ... turning once in that time. Transfer biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip a portion of biscotti into melted chocolate. Gently shake off excess chocolate. Place biscotti on baking sheet for the chocolate to set. Sprinkle with sugar crystals. Refrigerate until the chocolate is firm...about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days or wrap them in foil and freeze in plastic bags up to 3 weeks.

finally...got this recipe on here !!

Lemon Cranberry Muffins

1/2 cup of butter

3/4 cup of granulated sugar

2 eggs

1 tsp. vanilla

Grated zest of about ½ a big lemon

Juice from the lemon..about ½ to ¾ of a cup

2 cups of all purpose flour

1 tsp. baking powder

½ tsp. baking soda

2 good tbsps. of plain yogurt..or milk, to make dough less dry

Small handful (about ½ cup or less…up to you) of dried cranberries

….. For drizzle….

2 tbsps. lemon juice

1 tbsp. granulated sugar

I use my mixer but by hand is fine too. Beat butter well…add sugar and beat ‘til fluffy; add eggs, one at a time; beating after each addition. Add vanilla, grated lemon zest and lemon juice.. mix well. Measure and mix together the flour, baking powder and baking soda. If you like a bit of extra salt add it to this mix…I find enough salt with just the butter. Add flour mixture all at once and mix ‘til just incorporated…(too much mixing will make the texture too fine; more like cupcakes!)…if you don’t get enough juice from the lemon..it may seem a bit dry so gently fold in the yogurt…I always add it to mine as I like them nice and moist (but not so moist that they don't hold some shape when I put the mix in the cups) Toss in some cranberries at the same time.. gently fold in….

I use giant muffin cups..so I only get 8 of what I like to call MY size! It probably makes 12 for most folks. Bake at 350F. or 180C for about 20 to 25 mins… check with toothpick … when it comes out clean they are done. If you want to add drizzle…now is the time…. Mix the lemon juice and sugar….poke a few holes in the top of each with a skewer or something similar and drizzle a bit of lemony sugar over each while they are hot. Wait a few minutes if possible..and then…give ‘em a taste!

To make these into Blueberry Muffins... just add some fresh or frozen blueberries instead of the cranberries. Try to toss thawed berries (hopefully they were frozen separately and are not just mush) ick.... with a tiny bit of flour or some sugar and then fold in very gently, just near the end of mixing. Don't over mix..as they will turn the whole muffin streaky blue. Remember, over-mixing also takes away the rustic texture .. ... unless of course, you prefer that ... then... by all means, just mix away. I prefer muffins with a rustic appearance.

Double Chocolate Biscotti with Cranberries

1/2 cup (113 grams) butter (if u prefer use unsalted and add pinch salt)
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 ¾ cups (245 grams) all purpose flour
1 tsp. baking powder
1/4 tsp. salt (I prefer to omit this if I use salted butter ..)
1/2 cup (45 grams) good, dark cocoa powder
1/2 cup (50 grams) dried cranberries (chop into smaller pieces for easier slicing)
1/2 cup (90 grams) white chocolate chunks or chips
1/2 cup or so of toasted, chopped almonds (optional)

Preheat oven to 350F (177C). Line baking sheet with parchment paper.

In electric mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well after each. In a separate bowl, mix together flour, baking powder, salt, and cocoa powder. (sifting cocoa powder first will remove lumps and make it much easier to incorporate into flour mixture) Add to butter mixture and beat to combine. Stir in dried cranberries and white chocolate chunks or chips.

With floured hands, transfer dough to parchment lined baking pan and divide in half. Form into2 logs about 12 inches long spaced well apart on the sheet. Then pat with hands to slightly flatten each log. I leave mine about 1/2 to 3/4 of an inch thick.

Bake until firm to touch, about 25 to 30 mins or so… the logs do spread during baking.
Remove from oven, place on wire rack and let cool for about 10 to 20 mins…(I find 20 mins. usually makes easier slicing.)

Transfer logs to cutting board. Use a serrated knife to cut the logs. On the diagonal, cut slices about 3/4 of an inch thick. Arrange slices on their sides on the baking sheet and bake another 10 mins. at about 325F.(160C) Turn slices over and bake until crisp and dry…about another 10 mins. Remove from oven and cool on rack.

To fancy them up … how about a glaze of white chocolate? Melt some more white chocolate (about 3 ounces) and 1 tsp. vegetable shortening in small bowl over simmering water. Watch carefully…and stir as it melts…..white chocolate burns easily! Use spatula to spread on or swipe each piece of biscotti through the chocolate if you don’t mind a few dark crumbs in your chocolate. Enjoy!!

TIP:.. because biscotti is sliced on the diagonal… I make the ends of each log diagonal…in the direction I will be slicing. You actually get more biscotti from each log… less wasted in the cutting. Although..the little crunchy ends are always mine…..
all mine!!!

Cranberry Orange Loaf

Okay!! I know this is not cookies as I promised..but..I did figure out how to get the recipe here from Word ...finally!!! So, I am a happy camper; will go ahead and do my recipes in Word, transfer them and have them as I want them to appear. Yesssss!!

Later today I will get the cookies posted...but first, brekky and then...my friend Maggi from the doll club is coming by to play with some clay or some bear fur ...we haven't yet decided which.........

Easy Cranberry Orange Loaf

1/4 cup butter or margarine
1 cup white sugar
1 egg
3/4 cup orange juice
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt...(I never use it as I think there is plenty in the butter)
1/2 or 1 tsp. finely grated (or zested) orange rind. (it says of whole orange...ick..too much!)
small handful of cranberries...I used dried from Safeway bulk bins..but Craisins will work too... or fresh or frozen ....

Mix together flour, baking powder, soda and salt in bowl. In larger bowl, beat together butter, sugar and egg til smooth. Stir in juice and grated orange rind. Pour in flour mixture... stirring until just moistened. Pour into greased loaf pan. Bake in 350F (180 C.) preheated oven for one hour ...until loaf is a lovely brown colour. Remove from pan and cool on wire rack.

Oh, and when you test the center?...If you use a knife to check for doneness?....DONT LICK IT! I did.... OUCH!!!!! Yep that is how I fried my tongue and could hardly talk for two days !! Man... that was hot!


Then.... make tea and enjoy!!!!!! yum....