Vanilla Cream Cran~Raspberry Layered Meringue Dessert


Don’t like to bake?! This dessert is for you! Beautiful, simple and easy to assemble, this dessert will be a show stopper at your next holiday gathering! ~Amy

Layered whipped cream, fresh raspberries, cranberry and light and crisp meringues. So delicious you will be asking for a sweet second taste. ~Amy

Vanilla Cream Cran~Raspberry Layered Meringue Dessert

2-3 cups cranberry sauce, homemade or purchased
2-3 cups fresh raspberries
Meringue cookies, purchased, lightly crushed

1 recipe Vanilla Whipped Cream*

In a clear glass bowl, or wide mouth vase, start with a layer of whipped cream, layer with cranberry sauce, meringue pieces, fresh raspberries, then repeat, ending With the whipped cream. Garnish with additional raspberries if desired. Serve immediately, or refrigerate up to 4 hours.

Note: Recipe can easily be doubled for a larger crowd

Makes 4-6 servings

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

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Cranberry Vanilla Iced Slab Pie


Cranberries are so tart, you just need sugar, lots of sugar. So good, this classic slab pie will sweeten up your holiday table! ~Amy

Cranberry Vanilla Iced Slab Pie

1 Double crust pastry

7 cups cranberries, rinsed and sorted
2 3/4 cup sugar
1/3 cup cornstarch
1/4 cup orange juice
1 tsp vanilla
1/4 tsp salt
1-2 tbsp butter, cut into small pieces

Half and half
Crystal sugar

9×13 tart pan, 1/2 size baking sheet or jelly roll pan.

Heat 375 degrees

Roll crust into a rectangle to fit pan size, leaving a little extra for over hang.

In a large bowl. Toss together cranberries, sugar cornstarch, orange juice, vanilla and salt. Pour into prepared crust. Dot with butter.
Roll remaining crust into rectangle. Place on top of tart. Trim and seal edges. Brush with half and half and sprinkle with crystal sugar. Place on a parchment lined baking sheet, and bake 40-45 minutes or until golden brown and bubbly.
Remove from oven and cool slightly. Sprinkle with orange zest if desired and drizzle with glaze.

Vanilla Icing:

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Orange zest, optional

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

Makes 10-12 servings

Recipe by Amy Richardson

Cranberry Wensleydale and Sage Quesadillas with Fresh Jalapeño Cranberry Salsa


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Cranberry Wensleydale and Sage Quesadillas with Fresh Jalapeño Cranberry Salsa

Wensleydale with Cranberries, cheese, thinly sliced
Mozzarella, grated
Fresh sage leaves, finely snipped
Small corn tortillas

On hot griddle pan place tortillas, place desired amount of cheese in the center. Sprinkle with a small amount of fresh sage. Let it start to melt, top with additional tortilla, turn to cook other side. Serve warm with fresh salsa.

Recipe by Amy Richardson

Fresh Jalapeño Cranberry Salsa
1 – 12 oz. pkg. fresh cranberries
3/4 cup sugar
1 medium jalapeño, remove seeds
1-2 green onions
1 small bunch fresh cilantro
1/4 tsp. cumin

Place all ingredients in a food processor. Pulse until mixture is coarsely chopped. Cover and refrigerate for several hours for best flavor.

Recipe by Sarah Barrett

Sugared Orange Cranberry Twists


A perfect little holiday treat, with a steaming cup of hot chocolate, can't be beat!~Amy

A perfect little holiday treat, with a steaming cup of hot chocolate, can’t be beat!~Amy

Sugared Cranberry Orange Twists

1 sheet frozen puff pastry
1/2 cup Zesty Orange Cranberry Sauce*, or prepared cranberry sauce
2 tbsp butter, melted
Large crystal sugar
1 egg beaten + 1 tbsp water

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Cut in half lengthwise. Brush with halves with melted butter. Top 1/2 with cranberry sauce using desired amount. Place the remaining half butter side down. Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

*recipe found @greattastebuds

Clementine, Cinnamon Goat Cheese, Leaf Salad with Orange Cranberry Buttermilk Dressing


This is a simple salad, but has all the great flavors of the holiday season. Perfect for home or entertaining! ~Amy

This is a simple salad, but has all the great flavors of the holiday season. Perfect for home or entertaining!
~Amy

Clementine, Cinnamon Goat Cheese, Leaf Salad with Orange Cranberry Buttermilk Dressing

Salad:
1 package Red Leaf Spinach
1 package Baby Field Greens
6 clementines, sliced, peeled, and separated into sections
5 oz, cinnamon goat cheese or plain, crumbled
1/3 cup candied pecans, coarsely chopped

Orange Cranberry Buttermilk Dressing

1 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
4 Tbsp Sweet Orange Cranberry Sauce*
1 tsp sugar
Cracked pepper

Place all ingredients in the blender and pulse until smooth.

Makes about 2 cups

* Substitution 4 tbsp Cranberry Sauce plus zest from 1/2 orange

Recipes by Amy Richardson

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream


I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together! Happy Thanksgiving! ~Amy

I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together!
Happy Thanksgiving!
~Amy

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream

Cinnamon Pear Tart

11 inch fluted tart pan
1 recipe pastry crust
7 pears, Bosc or a mix, peeled cored and thinly sliced, reserving one pear sliced for decorative top
1/2 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp Apple Pie Spice Williams Sonoma, or other brand
Butter
Turbinado sugar or large crystal sugar

In a small bowl, whisk together sugar, cornstarch, and spice.
Place pear slices into large bowl. Sprinkle with sugar mixture tossing to coat.
Pour into tart shell, arrange reserved pear slices around outer edges. Grate a small amount of butter over the top. Sprinkle with Turbinado sugar.

Bake at 400 for 30-40 minutes or until lightly browned and bubbly. Cool.

Cranberry Cream Cheese Tart

8 inch fluted tart pan
1 recipe pastry crust

4 oz cream cheese, room temperature
1/4 cup powdered sugar
Zest 1/2 orange

2 cups cranberries, fresh or frozen
3/4 cup sugar
1 1/2 tbsp cornstarch
2 tbsp orange juice
Butter

With an electric mixer, beat together, cream cheese, powdered sugar, and orange zest until light and fluffy. Spread mixture evenly into prepared shell.

In a large bowl, mix together sugar and cornstarch, add orange juice. Stir well, add cranberries and coat. Spread evenly over the cream cheese mixture. Grate a small amount of butter over the top.

Bake at 400 or until lightly browned and bubbly. Cool.

Brown Sugar Apple Tart

6 inch fluted tart pan
1 pastry crust
2 golden delicious apples, peeled, cored, and thinly sliced
1/4 brown sugar
2 tsp cornstarch
Turbinado sugar or large crystal sugar
Butter

In a medium sized bowl, toss together brown sugar and cornstarch, add apples and toss to coat. Pour into prepared shell. Grate a small amount of butter over the top, sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Top layer:

4 1/2 inch tart pan
Crust to fit
Using a small amount of each previous tart filling, layer into prepared crust. Sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Brown Sugar Whipped Cream

2 cups heavy cream, chilled
6 tbsp brown sugar
1 tsp vanilla

In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks. Chill until ready to use.

To assemble:
Carefully loosen and remove tarts from pan, layering in order of size, largest to small topping with whipped cream and garnish with fresh cranberries and mint leaves.

Recipes by Amy Richardson

Recipes by Amy Richardson