Cranberry Orange Braided Bread

Ingredients

STARTER
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cool water
  • 1/8 teaspoon instant yeast
DOUGH
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons SAF Gold instant yeast
  • 1/3 cup granulated sugar
  • 1/4 cup (4 tablespoons) soft unsalted butter
  • 2 large eggs
  • 1 large egg yolk, white reserved
  • 1/4 teaspoon Fiori di Sicilia flavor*grated peel of 1 large orange
FILLING
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts
  • 1/2 cup Sticky Bun Sugar
TOPPING
  • pearl sugar or sparkling sugar, for decorating

Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. brussels sprouts, trimmed and quartered
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 c. low-sodium chicken broth
  • 6 c. cooked wild rice
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds

Directions

  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.

Cranberry-Vanilla Cinnamon Swirl Bread

Ingredients

DOUGH
  • 1 ¼ cups water
  • 2 teaspoons instant yeast
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 ¼ teaspoons salt
  • ¼ cup Baker’s Special Dry Milk or nonfat dry milk
  • ¼ cup potato flour
  • 3 cups King Arthur Unbleached All-Purpose Flour
FILLING
  • 1/2 cup Baker’s Cinnamon Filling*
  • 2 tablespoons water
  • 1 cup chopped dried cranberries, optional
  • *Baker’s Cinnamon Filling is key to making a really tasty bread. If desired, substitute 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) and 1 tablespoon soft butter.
GLAZE
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla paste or vanilla extract
  • 2 tablespoons milk
GARNISH (OPTIONAL)
  • 2 tablespoons pearl sugar

Oatmeal Cookies

Ingredients

  • 1 c. unsalted buter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
MIX-INS
  • Raisins
  • White chocolate chips
  • Dried cranberries
  • Cookie icing

Directions

  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine butter, granulated sugar and brown sugar. Beat with hand mixer until light and fluffy.
  3. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
  4. Fold in desired mix-ins. Scoop tablespoon-sized balls of dough and place on baking sheets, about 2” apart. Bake until golden brown, about 10-15 minutes. Let cool on wire racks then top as desired.

White Christmas Margaritas

Ingredients

  • 1 (14-oz.) can coconut milk
  • 12 oz. silver tequila
  • 8 oz. triple sec
  • 1/2 c. lime juice
  • 2 c. ice
  • 1/2 c. Mint, for garnish
  • 1 lime, sliced into rounds for garnish
  • Lime wedge, for rimming glass
  • Sanding sugar, for rimming glass
  • Cranberries, for garnish

Directions

  1. Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
  2. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.

Cranberry Mimosas

Ingredients

  • 1 lime, halved
  • 2 tbsp. sugar
  • 1 c. sweetened cranberry juice
  • 1 bottle champagne
  • 12 fresh cranberries
  • 4 small sprigs fresh rosemary

Directions

  1. Rub rims of champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
  2. Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.

Mulled Wine With Cranberries

Ingredients

  • 1 1/2 cups cranberry juice cocktail
  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 2 pieces star anise
  • 3 cups dry red wine (such as Merlot or Cabernet Sauvignon)
  • 1/2 cup fresh cranberries

Directions

  1. In a large saucepan, combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise. Simmer for 15 minutes.
  2. Stir in the wine and cranberries and bring back to a simmer. Serve warm.