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These Cranberry Walnut Pinwheel Cookies are not only tasty, they will also dress up your cookie platter. They are also good cookies to bag or box up for gift giving. And cranberries and walnuts are both good for you so that is a good thing in your cookies. These are also great cookies to take to cookie exchange parties or to make at family baking events.
CRANBERRY-WALNUT PINWHEELS
1 cup cranberries
1/2 cup sugar
1 tsp cornstarch
1/4 cup water
2/3 cup walnuts, finely ground
2 tbsp butter, softened to room temperature
3/4 cup butter
3 cups all-purpose flour
1 cup sugar
1 egg
3 tbsp milk
1/2 tsp baking soda
1/2 tsp vanilla extract
To make the filling:
Combine the cranberries, half cup of sugar, and the cornstarch together in a small saucepan. Add the water; bring mixture to a boil, stirring until sugar is dissolved. Gently boil over medium heat for 5 minutes, stirring often. Remove the mixture from the stove. While hot, press the mixture through a sieve and discard the solid matter. Cover the surface of the mixture and allow to cool without stirring or bothering.
In a food processor (or blender) after grinding the walnuts, add the 2 tablespoons of softened butter and process until the mixture is smooth and of spreading consistency, stopping to scrape down sides as needed.
To make the dough:
In large mixer bowl beat 3/4 cup of the walnut mixture at medium speed of electric mixer for about 30 seconds until softened. Add 1 1/2 cups of the flour to the nut mixture and mix just until combined. Add the 1 cup of sugar, the egg, milk, baking soda, and vanilla extract. Beat until the mixture is thoroughly combined, scraping down bowl as needed. Beat or stir in the remaining 1 1/2 cups of flour. Cover dough and chill for approximately an hour until easy to handle.
Divide the dough in half. Place in half between two sheets of waxed paper and using a rolling pin, roll each half into a rectangle about 16 x 12 inches. Spread half the filling mixture over each rectangle. Starting at a short side, roll rectangles up jelly-roll style. Remove the waxed paper as you roll. Moisten the edges and pinch together to seal filling inside. Wrap each roll securely in plastic wrap and refrigerate at least 4 hours but up to 2 days.
Preheat oven to 375 degrees.
Cut the rolls into slices 1/4-inch thick. Place cookies on lightly greased cookie sheets about 2-inches apart. Bake at 375 degrees for 10 to 12 minutes or till the edges are firm and the bottoms are just lightly browned. Remove cookies to wire racks to cool completely.
Yield: 96 (8 dozen) cookies
Enjoy!
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Many people still look at the term "white chili" and wonder what is involved in making it. It really is not a big secret. White chili recipes leave out the tomato, resulting in a white rather than red color. Instead of using red beans, white beans are used, such as great northern white beans, one of the crockpot recipes favorites. The recipes are designed for chicken or turkey and white beans. If your dinner guests include vegetarians, leave out the poultry and replace any meat stock that might be requested with vegetable stock.
This special white chicken chili is made in the crockpot, and is a wonderful recipe to make during the fall and winter, and even in the early spring, when the mornings and evenings are still cool. The chicken is so delicious with the onion, garlic, wine, and bean flavors. You can never have enough warm, satisfying main dish recipes, and this one will become one at the front of your list of favorite crockpot recipes. What is even better is that the most difficult step is still easy. Once the onion, chicken, and garlic are browned in a skilled, everything is combined in the crockpot. There, it will simmer, blend, and combine the flavors of all the ingredients until finished.
Are you leaving for the day? Take a bit of time before you leave to prepare the onion, chicken, and garlic, toss the batch into the crockpot with the remaining ingredients, cover, and switch it on low to cook all day while you are away. Have you been feeling a bit run down because you have been skipping breakfast? Eat some cereal or toast while you are preparing tonight's main dish. Once you see how easy it is to let dinner cook itself after just a few minutes of prep work, you will start planning a warm, delicious meal to take for the next meeting. When you arrive home to the welcoming aroma of dinner, and realize that you can eat it as soon as you are ready for it, you will be thrilled that you tried this crockpot recipe.
Mustard powder is not something most cooks use every day. The seasoning adds a slightly spicy flavor without making the chili too hot. Garlic and onion are more common seasonings, and when combined with the cheese garnish and cilantro, the flavor of Old Mexico comes rushing through. Serve the chili with tortilla chips, either to the side or over the top of them. Soft, warm bread is also a good choice for those who prefer that to crunchy chips.
Special White Chicken Crockpot Chili
What You Need:
3/4 pound boneless skinless chicken breast, cubed 1 teaspoon seasoning salt 1 teaspoon mustard powder 1/8 teaspoon ground black pepper 2 cans great northern beans, drained 1 tablespoon olive oil 1 cup dry white wine 2 cloves garlic, minced 1 onion, minced 1/2 teaspoon salt 4 cups baked tortilla chips 1/2 cup shredded Monterey Jack cheese Handful of cilantro
How To Make It:
Place a skillet over medium high heat; heat oil. Add the cubed chicken, sauteing it until the pink is gone Place the chicken in a glass bowl.
Put the garlic and onion in the skillet and cook until they are soft. Remove the skillet from the burner, add the garlic and onion to the bowl of chicken, and put the chicken, garlic, and onions in the crockpot.
Add the wine, seasoning salt, beans, salt, pepper, and mustard powder. Cook for 5 to 6 hours over a low heat.
Serve over tortilla chips. Add a garnish of cilantro and cheese.
Serves 4
If you enjoy South American sweet treats, you will love Cuban dessert recipes. A lot of them are similar to easy Mexican recipes for desserts, which you have perhaps already made at some point. Lots of tropical fruits grow in Cuba, including bananas, mango, soursop, pineapple, tamarinds, coconuts and guava, which means that fruity desserts are especially popular.
Well loved Cuban desserts include rice pudding and merenguitos, which are sweet meringue puffs. Torrejas are like French toast. They are sweet fried bread slices served with syrup and raisins. In Cuba, French toast is served for dessert rather than breakfast. Cubans also like to make cookies and pastries using the locally sourced fresh fruit. Fruit turnovers and parfait desserts are really popular there.
Flan, which is also known as creme caramel, is very popular in nearly all Spanish speaking countries, including Cuba and Mexico. This delicious egg custard is flavored with vanilla and has a smooth, silky texture.
An Easy Recipe for Boniatillo
This sweet potato pudding is popular during the holidays in Cuba. The pudding is flavored with cinnamon, cream, lime juice, vanilla and more and everybody will love the delicious flavor of this wonderful and traditional Cuban dessert. Chill it for a couple of hours or serve it hot. It tastes great either way! This recipe makes enough to serve four people.
What you will need:
2 cups brown sugar 1 1/2 lbs sweet potato 2 limes 1 stick cinnamon 1 cup heavy cream 1 teaspoon salt 3 egg yolks 1 tablespoon butter 1 tablespoon vanilla extract 1/8 teaspoon ground cinnamon or grated cinnamon stick Water, as needed How to make it:
Peel and chop the sweet potato and cover it with water in a pan. Add a teaspoon of salt and boil it for twenty minutes or until tender. Drain the potato and mash it using a fork, blender, or food processor.
Peel the limes and save the fruit for another use. Put the peel in a big pan with the brown sugar, cinnamon stick, and two cups of water. Cook the mixture over a moderate heat until it reaches 250 degrees F, stirring it all the time. You will need a candy thermometer to gauge the temperature.
Take out the peel and cinnamon and turn the heat down to low. Add the mashed sweet potato and keep stirring the mixture until it is smooth. Take it off the heat. Beat the cream, butter, egg yolks, and a pinch of salt until smooth, and then add this to the sweet potato mixture.
Cook it over a low heat for a couple of minutes, then take the pan off the heat and stir in the vanilla. If the mixture is too runny, you can mix a quarter cup of cornstarch with a quarter cup of water and add this. Divide the sweet potato pudding between serving bowls and garnish each one with a little ground cinnamon.
Life made simple — this food processor gives you the flexibility to slice, chop, shred, grate or puree as much or as little as you like and it does it in no time. With a powerful, 500-watt motor working under its sleek and sturdy exterior, it performs as great as it looks.
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| Price : $129.99 | Post Date : Oct 31, 2011 21:54:06Prepare foods without cutting them into smaller pieces. The Big Mouth food processor can handle whole tomatoes, potatoes and other large foods. The specially designed food chute grabs the food and helps you achieve even slices for the whole item. With 450 watts and 4 speeds, you can prepare any food. This model comes with an extra slicing disk and spatula.
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| Price : $59.88Prepare foods without cutting them into smaller pieces. The Big Mouth food processor can handle whole tomatoes, potatoes and other large foods. The specially designed food chute grabs the food and helps you achieve even slices for the whole item. With 500 watts, you can prepare any food.
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