The Orange Iced Cranberry Cream Cheese Tarts are the perfect breakfast treat to make for your family the day after Thanksgiving! Or really a great treat for anytime during the holidays! See below for the recipe. Enjoy!
1 sheet puff pastry, thawed
1 cup Sweet Orange Cranberry Sauce* see recipe below
4 oz cream cheese, softened
1/4 cup powdered sugar
Zest of 1 orange, divided in half
1 tbsp water
Crystal sugar, optional
1 cup vanilla frosting
1/2-1 tsp water
In a small bowl, stir together cream cheese and powdered sugar. When smooth, stir in half of the orange zest. Set aside.
In a small bowl, whisk together egg and water. Set aside.
On a lightly floured board, roll dough to a square. Cut dough into 9 even squares.
Brush outer edges of each square with egg wash. Place a large teaspoon of cream cheese mixture in the center of each square, spreading to make a small square. Top with a large teaspoon of cranberry sauce on top.
Fold pastry in half to form a triangle, pressing edges to seal. Place on a parchment lined baking sheet, brush with egg wash and sprinkle with crystal sugar.
Bake at 400 degrees, for 12-15 minutes or until golden brown.
In a small bowl stir frosting orange zest and water together, adding more water if necessary to achieve desired consistency.
Cool slightly, then drizzle with orange icing.
Makes 9 servings
Recipe by Amy Richardson
Here is the video for the Cranberry Pear Bread Pudding with Caramel Cranberry Sauce! This is the perfect dish to make with your extra cranberry sauce! See below for the recipe!
1 loaf Artisan bread, cut in to cubes
1 cup while milk
1 cup half and half
1 cup sugar
1/3 cup brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 pear, peeled and finely chopped
1 cup cranberry sauce* ( see Sweet Orange Cranberry Sauce recipe )
1/4 cup sugar
1/4 tsp cinnamon
Crystal sugar, (optional)
Cranberry Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup cranberry juice
Preheat oven to 350
To make pudding:
Butter a medium sized baking pan or individual ramekins, bottoms lined with parchment. Set aside.
In a small bowl, stir together 1/4 sugar and cinnamon. Set aside.
In a large bowl place bread. Pour milk and half and half over bread and stir to coat. In a separate bowl, whisk together eggs with sugars. Add in melted butter and vanilla. Pour over bead mixture and mix well. Stir in chopped pear.
Place cranberry sauce in the bottom of individual ramekins, for upside down style. Then evenly distribute bread pudding mixture over the top. Sprinkle with cinnamon and sugar mixture. Place ramekins on baking and bake 35-40 minutes or until golden brown and set.
Place half of the bread mixture in to baking dish. Evenly spread cranberry sauce over the bread. Top with remaining half of bread mixture, sprinkle with sugar mixture and top with crystal sugar if desired.
Bake for 50-55 minutes or until golden brown and set.
In a medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Remove from heat and whisk in sour cream until smooth. Whisk in cranberry juice. Cool until ready to use. For a thicker sauce, refrigerate until ready to use.
For individual ramekins, run a knife around edges to loosen, invert onto individual plates. Remove parchment and top with additional cranberry sauce if desired. Serve with a swirl of caramel sauce.
For pan size, cut into even pieces. Serve with caramel sauce.
Makes 6-8 servings
Recipe by Amy Richardson
One of my favorite flavor combinations for the holidays is Cranberry and Orange. My Sweet Orange Cranberry sauce will be sure to be a hit at your Thanksgiving dinner. Make an extra batch just in case you want to try my Orange Frosted Cranberry Cream Cheese Tarts or my Warm Cranberry Pear Bread Pudding with Cranberry Caramel Sauce. Great tastes, great memories! -Amy 3 cups cranberries, rinsed and sorted 1 Granny Smith apple, peeled and finely chopped 1 cup orange 1 cup water 1 cup sugar 1/4 tsp cinnamon Pinch of cloves Zest from one orange In a large saucepan, place cranberries, apples, orange juice, water, sugar, and spices. Cook over medium heat, stirring often until mixture is thick and bubbly and berries have burst. Remove from heat and stir in orange zest. Transfer to a dish and let cool. Makes about 4 cups Recipe by Amy Richardson
Back in 2011 Darin and I met with George Hall, an 80-year old man who has mastered the art of making pies! Check out our segment to see his pie making tip, just in time for Thanksgiving! His lemon cream cheese pie really is the best!