Thanksgiving Recipes
Thanksgiving Cranberry, Banana and Honey Smoothie
2 cups milk
1/2 cup cranberries
1 banana
4 tsp. honey
1/2 cup ice cubes
Put all ingredients into blender and blend for 15 seconds. Enjoy a refreshing ice cold smoothie!
Cranberry Brownies
1/4 cup brown sugar
¾ cup sugar
½ cup butter, softened
2 eggs
1 tsp. vanilla
½ cup cocoa
½ cup flour *
1 cup fresh or frozen cranberries
Pre-heat oven to 350F. Butter a 10” round baking dish.
In a large mixing bowl, beat the sugars with the butter. Add the eggs and vanilla, and beat again to mix well.
Then add the cocoa and stir until blended.
Gently stir in the flour just until the ingredients combine. Do not overmix.
Finally, stir in the cranberries and pour the batter into the buttered baking dish.
Bake until the brownies pull away from the edge of the pan, about 20-25min.
*Use whatever you’d like – the recipe works with whole wheat and kamut flours, or combinations.
Cranberry Almond Bread
2 cups (500 mL) all purpose flour
1/2 cup (125 mL) sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
1 egg
1/2 cup (125 mL) milk
1/2 cup (125 mL) butter, melted
2 tsp (10 mL) almond extract
1 1/2 cups (375 mL) Fresh or Frozen Cranberries
1 tbsp (15 mL) sugar
1/4 cup (50 mL) sliced almonds
Directions:
Preheat oven to 375°F (190°C). Grease an 8½ x 4½ x 2½-inch (1.5 L) loaf pan. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Combine egg, milk, butter and almond extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist. Stir in cranberries. Spread batter in loaf pan. Sprinkle with sugar and almonds. Bake for 45 minutes. Reduce heat to 350°F (180°C). Bake for 30 minutes or until a toothpick inserted in centre of loaf comes out clean. Makes 1 loaf.
Grand Marnier Cranberry Sauce
24 oz. Cranberries
20 oz. Sugar
4 tbsp. Orange Juice
4 tbsp. Grand Marnier
Preheat oven to 325 F. Place cranberries in 9x12”
glass baking dish. Sprinkle sugar, then orange juice
concentrate over. Cover tightly with foil. Bake until
juices form and cranberries are very soft, about 1
hour. Uncover; mix in liqueur. Cover and refrigerate
until very cold, about 4 hours (Can be prepared 3 days
ahead. Keep chilled.)
Cranberry Carrot Zucchini Muffins
2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 tsp ground cinnamon
pinch ground nutmeg
1 C sugar
1 C canola oil
2 large eggs, room temp
3/4 C finely grated carrots (approx 1 medium)
3/4 C finely grated zucchini (approx 1 medium)
1 1/2 tsp pure vanilla extract
1 C whole fresh or frozen (unthawed) cranberries
Preheat oven to 375F degrees. Grease a standard 12 cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Mix in the grated zucchini and carrots. Fold in the dry ingredients with a rubber spatula until combined. Fold in the cranberries. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean. Rotate the pan mid way through the baking time. Transfer the pan to a wire rack to cool for 10 minutes. Turn out muffins on their side in the muffin cups, and let cool in the pan. Serve warm or at room temp.
2 cups milk
1/2 cup cranberries
1 banana
4 tsp. honey
1/2 cup ice cubes
Put all ingredients into blender and blend for 15 seconds. Enjoy a refreshing ice cold smoothie!
Cranberry Brownies
1/4 cup brown sugar
¾ cup sugar
½ cup butter, softened
2 eggs
1 tsp. vanilla
½ cup cocoa
½ cup flour *
1 cup fresh or frozen cranberries
Pre-heat oven to 350F. Butter a 10” round baking dish.
In a large mixing bowl, beat the sugars with the butter. Add the eggs and vanilla, and beat again to mix well.
Then add the cocoa and stir until blended.
Gently stir in the flour just until the ingredients combine. Do not overmix.
Finally, stir in the cranberries and pour the batter into the buttered baking dish.
Bake until the brownies pull away from the edge of the pan, about 20-25min.
*Use whatever you’d like – the recipe works with whole wheat and kamut flours, or combinations.
Cranberry Almond Bread
2 cups (500 mL) all purpose flour
1/2 cup (125 mL) sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
1 egg
1/2 cup (125 mL) milk
1/2 cup (125 mL) butter, melted
2 tsp (10 mL) almond extract
1 1/2 cups (375 mL) Fresh or Frozen Cranberries
1 tbsp (15 mL) sugar
1/4 cup (50 mL) sliced almonds
Directions:
Preheat oven to 375°F (190°C). Grease an 8½ x 4½ x 2½-inch (1.5 L) loaf pan. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Combine egg, milk, butter and almond extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist. Stir in cranberries. Spread batter in loaf pan. Sprinkle with sugar and almonds. Bake for 45 minutes. Reduce heat to 350°F (180°C). Bake for 30 minutes or until a toothpick inserted in centre of loaf comes out clean. Makes 1 loaf.
Grand Marnier Cranberry Sauce
24 oz. Cranberries
20 oz. Sugar
4 tbsp. Orange Juice
4 tbsp. Grand Marnier
Preheat oven to 325 F. Place cranberries in 9x12”
glass baking dish. Sprinkle sugar, then orange juice
concentrate over. Cover tightly with foil. Bake until
juices form and cranberries are very soft, about 1
hour. Uncover; mix in liqueur. Cover and refrigerate
until very cold, about 4 hours (Can be prepared 3 days
ahead. Keep chilled.)
Cranberry Carrot Zucchini Muffins
2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 tsp ground cinnamon
pinch ground nutmeg
1 C sugar
1 C canola oil
2 large eggs, room temp
3/4 C finely grated carrots (approx 1 medium)
3/4 C finely grated zucchini (approx 1 medium)
1 1/2 tsp pure vanilla extract
1 C whole fresh or frozen (unthawed) cranberries
Preheat oven to 375F degrees. Grease a standard 12 cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Mix in the grated zucchini and carrots. Fold in the dry ingredients with a rubber spatula until combined. Fold in the cranberries. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean. Rotate the pan mid way through the baking time. Transfer the pan to a wire rack to cool for 10 minutes. Turn out muffins on their side in the muffin cups, and let cool in the pan. Serve warm or at room temp.
