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Full Online Book HomeLearning KitchenFruit - Cranberry Orange Walnut Biscotti
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Fruit - Cranberry Orange Walnut Biscotti Post by :simonmoon Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2830

Click below to download : Fruit - Cranberry Orange Walnut Biscotti (Format : PDF)

Fruit - Cranberry Orange Walnut Biscotti

1/2 navel orange
3 large eggs
1 cup sugar
1 teaspoon vanilla
3 tablespoons unsalted butter -- melted
3 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dried cranberries
1 1/4 cups walnuts -- coarsely chopped

Preheat oven to 350 degrees and butter a large baking sheet.

Cut orange half into chunks including peel and discarding seeds and in food processor puree till smooth.

In large bowl with electric mixer beat together eggs and sugar till creamy. Add 1/2 cup orange puree and vanilla and beat till fluffy about 5 mins. Add butter, flour, baking powder, baking soda, and salt and stir till combined. Stir in cranberries and nuts till combined.

On baking sheet, form into three 12 inch logs about 2 1/2 inch wide. Bake in middle of oven till golden. Cool and slice and arrange on baking sheet and bake an additional 12 to 15 mins or till goldend. Makes 72.
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1 (21-ounce ) can peach pie filling 1 (16-ounce) can whole-berry cranberry sauce. 1 (18.25 ounce) package yellow cake mix without pudding 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine (butter is better!) 1/2 cup chopped pecans Combine filling and cranberrry sauce; spoon into a 7x11, 1 1/2 quart lightly greased casserole dish. Set aside. Combine cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture evenly over fruit mixture. Bake at 350 degrees for 45 minutes or until golden and bubbly. Serve warm with vanilla ice cream.

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4 cups whole cranberries (Can be frozen ones) 2 cups white sugar 2 oranges with rind (quartered for easy grinding) Mince cranberries and oranges through a meat grinder, stir in sugar. Place in bottles and refrigerate for several hours before serving.