Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, November 22, 2009

Small Bites ~Cranberries

The small bite for this week is cranberries.
Cranberries can be so versitile... especially around the holidays. I am anxious to see what kind of treats everyone comes up with.
This small bite is another biscotti recipe~ we loved the Pumpkin Biscotti so much I decided to try again. This calls for dried cranberries and chunks of ginger~ yum!
Cranberry-Ginger Biscotti
1 1/2 cup whole almonds
1 cup crystallized ginger
1 cup dried cranberries
2 cup unbleached all-purpose flour
1 cup sugar
3 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large egg
1 large egg white
1 teaspoon vanilla
Preheat oven to 300°
In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Coarsely chop nuts and crystallized ginger (a tablespoon of flour in the food processor will keep them from sticking. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger mix to blend. Add cranberries and blend.
Form dough into two large loafs, bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/4-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes.
Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.Ginger, cranberries, and almonds with a cup of hot chocolate... the perfect small bite!Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky. Y'all enjoy!
Next week's secret ingredient ~~~Potato~~~


Deborah said...

I've been hankerin' to make some biscotti for several weeks now. Think I just might try this one.

Donna-FFW said...

This sounds like a delicious combination for biscotti, and they look so very festive!

Meals by Misty said...

These sound super tasty! I wanted to let you know I'm buying Whistlestop Cafe's Apple Crisp mix for my next order :) Yours is MUCH better than mine!

Char said...

mmmmmmmmmmmmm, they look super yummy. I love cranberries

Sandi @the WhistleStop Cafe said...

My friend Judy just let me know that I didn't have the amount of cranberries in the recipe. Thanks Tour Mama!
Misty~ Thank you for the compliment. I love that apple crisp and it can get much easier.

Anonymous said...

I don't have a blog, but wanted to share a recipe with you. It's short and sweet but really, really good. It makes wonderful gifts and is great on toast or English muffins.

Cranberry butter

2 cups cranberries, fresh or frozen
1 cup sugar
1 cup butter, softened

Chop the raw cranberries in a food processor or blender.
Add the sugar and continue to mix.
Add butter and mix for 2 minutes.
Put the mixture in sterile jars and store in refrigerator.
Makes 1 1/2 pints (3 jars).

Sandi @the WhistleStop Cafe said...

Anonymous friend~ That cranberry butter looks yummy. Thanks for adding it to our list of cranberry recies.

nancyhol said...

Your biscotti look really yummy! You are the biscotti Queen!

barb cabot said...

Love Biscotti,needed a recipe. Thanks Sandi and have fun in London!

Justabeachkat said...

Love the combination of cranberries and ginger so I'm sure I would love these.

We're traveling, but I wish I had my aunt's recipe for cranberry relish with me. Delish!

Happy Thanksgiving sweet friend!

lululu said...

Cranberries and ginger combination sounds creative and super flavorful.
I bet it must go wonderfully with cookies and cake.
Thanks for the inspiration!

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