Cranberry-Almond Bread

Ingredients

1½ cups whole wheat pastry flour
½ cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup almond paste
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 tablespoons canola oil
1 cup fat-free milk
⅔ cup fresh cranberries, chopped
⅓ cup chopped almonds, toasted
2 teaspoons powdered sugar

Preparation

  1. Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
  2. In a medium bowl, stir together almond paste, egg, and oil until smooth. Stir in milk. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in cranberries and almonds. Spoon batter into prepared loaf pan.
  3. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Sprinkle lightly with powdered sugar before serving.

Cranberry-Almond Bread

Snowman Meringue Cookies

Ingredients

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
¼ cup semi-sweet chocolate chips

Preparation

  1. Place egg whites in a mixing bowl. Add cream of tartar and beat with an electric mixer on medium-high speed until soft peaks form. Continue beating, while slowly adding sugar, about 1 tablespoon at a time. Beat until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  2. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper or silicone mats. Fill a 1-quart sealable plastic bag (or a pastry bag fitted with a ½-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1½-inch-diameter cookies. Pipe half as much on top to resemble a snowman. Bake the cookies, switching pans from top to bottom and back to front half way through, until dry and crisp throughout, 1½ to 2½ hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.
  3. Place the chocolate chips in a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving in 20 second intervals until melted and smooth. Place the melted chocolate into a sealable plastic bag. Push the chocolate down to one corner and snip off the tip of that corner to create a piping bag. Pipe dots for eyes and buttons and twig-like arms along the sides. Allow chocolate to harden before serving.

Snowman Meringue Cookies

Sweet Potato Hash Stuffed Portobello Mushrooms

Ingredients

4 large portobello mushrooms
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 large sweet potato, peeled and diced
¼ cup water
1 large apple, peeled and diced
1 medium red bell pepper, diced
½ cup chopped shallots
1 teaspoon poultry seasoning
½ cup chopped walnuts, toasted
1 tablespoon chopped fresh parsley

Preparation

  1. Preheat oven to 425°F.
  2. Remove the stems from the portobello mushrooms. Set the caps aside and chop the stems.
  3. Lightly brush the portobello caps with 1 tablespoon oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.
  4. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add sweet potato and water. Cover and cook, stirring occasionally, until just cooked through, 6 to 8 minutes. Uncover and stir in remaining 1 tablespoon oil, the chopped portobello stems, apple, bell pepper, shallots, poultry seasoning and remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling.

Sweet Potato Hash Stuffed Portobello Mushrooms

Green Beans and Onions

Ingredients

1 tablespoon olive oil
1½ cups chopped onion
1 tablespoon balsamic vinegar or red wine vinegar
½ cup bottled roasted red peppers, drained and chopped
¼ cup sliced pitted ripe olives
2 tablespoons chopped fresh basil or 1½ teaspoons dried basil, crushed
¼ teaspoon salt
⅛ teaspoon ground pepper
1 pound fresh green beans, trimmed and cut into 2-inch-long pieces

Preparation

  1. Heat oil over medium-low heat in a large nonstick skillet. Add onion; cook about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid is evaporated. Stir in roasted red peppers, olives, basil, salt and ground pepper. Remove from heat; cover and keep warm.
  2. Meanwhile, cook green beans in a small amount of boiling water in a covered large saucepan, about 10 minutes or until crisp-tender; drain. Stir the onion mixture into green beans.

Green Beans & Onions

Loaded Bread Stuffing

Ingredients

¼ cup butter
1 cup sliced fresh mushrooms
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 large)
½ cup coarsely chopped red bell pepper (1 small)
2 cloves garlic, minced
2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crushed
½ teaspoon ground pepper
⅛ teaspoon crushed red pepper (optional)
12 cups light whole-wheat bread cut into 1-inch pieces and dried (see Tip)
1 (8 ounce) can water chestnuts, drained and chopped
1 cup coarsely shredded carrots (2 medium)
1 (14.5 ounce) can reduced-sodium chicken broth
½ cup refrigerated or frozen egg product, thawed or 2 eggs, lightly beaten

Preparation

  1. Preheat oven to 325°F. Melt butter in a large skillet over medium heat. Add mushrooms, celery, onion, bell pepper and garlic. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in sage, ground pepper and, if desired, crushed red pepper.
  2. Combine bread cubes, water chestnuts and carrots in a very large bowl. Add mushroom mixture; toss to combine. Add broth and egg, tossing lightly to combine. Spoon into a 3-quart casserole.
  3. Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160°F.

Loaded Bread Stuffing

Marmalade-Horseradish-Rosemary Glazed Ham

Ingredients

1 (5 to 6 pound) cooked, smoked bone-in ham (rump half or shank portion)
3 cups water
⅔ cup orange marmalade
2 tablespoons packed brown sugar
2 tablespoons whole-grain mustard
1 to 2 tablespoons prepared horseradish
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
Fresh rosemary sprigs (optional)
Orange wedges (optional)

Preparation

  1. Preheat oven to 325°F. Score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, cut side down, on a flat rack in a roasting pan. Pour the water into the bottom of the roasting pan around ham. Tent ham with foil. Roast for 1 hour.
  2. Meanwhile, for glaze, combine marmalade, brown sugar, mustard, horseradish, and chopped or dried rosemary in a small saucepan. Cook and stir over medium-low heat until marmalade melts. Set aside.
  3. After ham has roasted for 1 hour, brush ham with the glaze. Roast, uncovered, for 30 to 60 minutes more or until a thermometer inserted into center of ham registers 140°F, brushing ham with glaze every 15 minutes. Let stand for 15 minutes before carving. If desired, garnish serving platter with rosemary sprigs and orange wedges.

Marmalade-Horseradish-Rosemary Glazed Ham

Balsamic Berry Vinaigrette Winter Salad

Ingredients

¼ cup balsamic vinegar
2 tablespoons plain fat-free Greek yogurt
1 tablespoon sugar-free strawberry preserves
1½ teaspoons olive oil
1 teaspoon Dijon-style mustard
1 clove garlic, minced
¼ teaspoon kosher salt
⅛ teaspoon black pepper
3 cups fresh baby spinach
3 cups torn romaine lettuce
1 small cooking apple, thinly sliced
½ cup crumbled blue, feta, or goat cheese (2 oz.)
½ cup pomegranate seeds
¼ cup chopped walnuts, toasted

Preparation

  1. For vinaigrette, in a small bowl whisk together vinegar, yogurt, preserves, oil, mustard, garlic, salt and pepper.
  2. In an extra-large serving bowl, combine spinach, romaine, apple, cheese, pomegranate seeds and walnuts. Drizzle with half of the vinaigrette; toss to coat. Pass the remaining vinaigrette.

Balsamic Berry Vinaigrette Winter Salad

Cranberry-Pecan Cinnamon Rolls

Ingredients

3 tablespoons butter, melted
¼ cup packed light brown sugar
¼ cup brown rice syrup or light corn syrup
1 cup chopped fresh cranberries (see Tips)
⅓ cup chopped pecans
1½ teaspoons ground cinnamon, divided
1 cup white whole-wheat flour (see Tips)
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 tablespoons cold butter, cut into pieces
1 cup cold buttermilk
2 tablespoons canola oil

Preparation

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Combine melted butter, brown sugar, brown rice syrup (or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.
  3. Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt, baking soda and the remaining ½ teaspoon cinnamon in a large bowl. Add cold butter and, using two knives (or your fingertips), cut (or crumble) the butter until it’s the size of small peas. Drizzle with buttermilk and oil; stir just until combined. Spoon the batter on top of the cranberry mixture, using about 2 tablespoons for each.
  4. Bake rolls until lightly brown around the edges, 18 to 20 minutes. Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.

Cranberry-Pecan Cinnamon Rolls

Cranberry-Walnut Whole Wheat Rolls

Ingredients

2¾ cups 2¾ to 3¼ cups all-purpose flour
1 package active dry yeast
1 cup fat-free milk
¼ cup butter, margarine, or shortening
2 tablespoons sugar
1 teaspoon salt
½ cup refrigerated or frozen egg product, thawed, or 2 eggs
1¼ cups whole wheat flour
⅔ cup snipped dried cranberries
⅓ cup walnuts or pecans, toasted and finely chopped (see Tip)
2 teaspoons finely shredded orange peel

Preparation

  1. In a large bowl, stir together 2 cups of the all-purpose flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cranberries, nuts, orange peel, and as much of the remaining all-purpose flour as you can.
  2. Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).
  3. Punch down dough. Turn out dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2- ½-inch muffin cups.
  4. Divide each portion of the dough into 36 pieces. Shape each piece into a ball, pulling edges underneath to make a smooth top. Place 3 of the balls into each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375°F.
  5. Bake for 12 to 15 minutes or until golden brown. Immediately remove rolls from muffin cups. Cool on wire racks.

Cranberry-Walnut Whole Wheat Rolls

Vanilla Candy Cane Peppermint Bars

Ingredients

Nonstick cooking spray
¾ cup sugar
⅓ cup canola oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup crushed peppermint candies3 ounces dark chocolate, melted

Preparation

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray.
  2. In a medium bowl beat sugar, oil, egg, and vanilla with a mixer on medium 2 minutes or until slightly thick and pale yellow. Beat in flour, baking powder, baking soda, and salt just until combined. Stir in 2 Tbsp. of the peppermint candies. Spread batter in the prepared pan.
  3. Bake 20 to 25 minutes or until edges are puffed and top is golden. Cool in pan on a wire rack. Using foil, lift uncut bars out of pan. Cut into bars.
  4. Line a tray with parchment paper. Dip one corner of each bar into melted chocolate and place on the prepared tray. Sprinkle chocolate with the remaining peppermint candies. Let stand until set.

Vanilla Candy Cane Peppermint Bars