Consider the Cranberry to boost your breakfast

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cu granola bowl

As each new year rolls around, we inevitably look to our lives, ask ourselves what  improvements are necessary?, and take up that time honored “New Year’s Resolution” once more.

Rather than choose a temporary resolution (sure to be undone by the time Valentine’s day rolls around) that involves removing foods from my diet- I am choosing to add healthier foods to it. The hope is that making room for better nutrition frees me from unhealthier choices. Nice theory- we’ll see if it works. Well at least the idea of “measure yourself by what you do not what you don’t do” appeals to me. 🙂

So little things like adding more fiber and phytochemicals is a good thing. With that in mind I bought a couple of bags of fresh cranberries, sorted through to remove any squidgy ones, washed and dried them well and then divided them into small portions of 1/2 cup to put in the freezer. These can be taken out and added to a smoothie or to some steel cut oatmeal for a bit of tart contrast  in flavor and a boost to the morning meal.

cranberries

The Wikipedia article on cranberries says: “Cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system, immune system and as anti-cancer agents.”  They also have 46 calories and 4.6 grams of dietary fiber per 100 grams. Little red gems of nutritional goodness.

granola bowl

I also made some homemade granola using my Mom’s fresh orange cranberry sauce from our holiday meals. Granola with little fat and sugar added- great stuff! The recipe is very flexible- add what you like – leave out what you don’t – sound familiar? 🙂

Kitchen Sink Cranberry Granola

  • 1 cup cranberry sauce – preferably low sugar or cook 2 cups ground cranberries in enough orange juice to cover
  • 1 cup natural no sugar applesauce
  • 2 Tablespoons Agave Syrup or honey in a pinch
  • 2 Tablespoons raw cashew or almond nut butter
  • 1  teaspoon cinnamon powder
  • 1 teaspoon pure vanilla or 1/2 teaspoon orange extract
  • 8-10 cups rolled oats (not instant)
  • 1-2 cups natural almonds with skins
  • 1 cup raw pumpkin seeds
  • 1/2 cup flax seed, slightly ground to break hulls
  • 1 cup dried cranberries
  • 1 cup dried pitted tart cherries
  • pinch of salt (optional)

Mix the cranberry sauce, applesauce, agave syrup, nut butter, cinnamon and extract together (plus pinch of salt if using)in a medium bowl. In a large bowl, mix the oats, nuts, seeds and fruit together. Combine the “liquid” into the mixture in the larger bowl and mix well. (Your hands works best for this) It will be quite wet.  Squeeze bits together with your hands to form small clumps, spread on one or two large rimmed baking sheets depending on what size you have and will fit in your oven. Bake at 250F for an hour or so, turning occasionally until dried through. Cool and store in an airtight container.  Makes about 4 quarts. Lovely for breakfast or as a snack.

granola

cranberries 2

Holiday Ginger Snaps

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gingergookies

When you are in the mood for a nice spicy gingerbread type cookie- these should do the trick. I made this batch for Winter Solstice this week so that’s why they’re decorated as suns. Cut them out in whatever shape you desire and decorate or sprinkle with sliced almonds. They are a touch of the holiday spirit for a cookie jar in my opinion.

closeup gingercookies

 

Holiday Ginger Snaps

  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 2 teaspoons ground Ceylon Cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 pound butter, cut into pieces
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • Frosting (recipe follows) to decorate or sliced almonds

Place the sugar, molasses, spices-except the pepper- and 1/3 cup of water into a small saucepan. Simmer stirring constantly until the sugar is dissolved and it comes to a boil. Remove from the heat and add the butter and the pepper. Stir until melted.  Cool to room temperature.  Combine the flour with the baking soda and gradually stir in until combined. Turn out onto a lightly floured surface  and  knead a few times until smooth and the flour is evenly incorporated. Wrap the dough tightly in plastic and chill for at least an hour or up to a week.

Preheat the oven to 350F and roll out just a small portion of the dough at a time to 1/8″ thick (roll the dough thinner for very crisp cookies or thicker for softer cookies), cut into the shapes you desire with a cookie cutter. Bake on parchment lined baking sheets- anywhere from 6-13 minutes depending on how thick you have rolled the dough and how large you have cut the cookies. Watch them after the minimum time and remove when slightly brown and slightly firm to the touch. Let cool a minute on the pans, then remove to a wire rack to cool completely. Makes several dozen -again depending on size. Frost with a pastry bag fitted with a plain round tip.

Frosting

  • 2 egg whites
  • pinch of salt
  • 1 teaspoon vanilla
  • about 4 cups of powdered sugar

Whip the egg whites with a pinch of salt until stiff but not dry. Stir in the vanilla and the powdered sugar to make a medium stiff frosting. Frost as desired.

cookie trays

Happy Holidays!

xo

Blackberry Almond Thumbprints

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blackberry almond thumbprint closeup

This recipe came from my Aunt B as Raspberry Almond Thumbprints-one of our favorite all time cookies. In fact, we served these as part of a cream tea for our wedding reception.

cookie jar and teapot

They are a delightful combination of short bread cookie with the almond playing a nice offset against the sweet-tartness of the jam center. As I made them for a treat this holiday I came across a jar of B’s homemade blackberry jam in the pantry. (She’s a lovely friend to have- always sharing the bounty of her kitchen!) So I thought I would try a variation. I’m glad I did because I think that these are just as good and the contrast is beautiful too.

blackberry almond thumbprints tray

Blackberry (or Raspberry) Almond Thumbprints  (makes 3-1/2 dozen)

  • 2/3 cup granulated sugar
  • 1 cup butter, softened
  • 1/2 teaspoon pure almond extract
  • 2 cups all purpose flour
  • 1/2 cup blackberry or raspberry jam

Glaze

  • 1 cup powdered sugar
  • 1-1/2 teaspoons pure almond extract
  • 2-3 teaspoons water

For the cookies: Preheat the oven to 350F. Line two baking trays with parchment and set aside. In a large mixing bowl combine the butter, sugar and almond extract.  Beat at medium speed until creamy, scraping the bowl often.  Reduce speed to low and add all of the flour at once. Beat until well mixed. Shape the dough into 1″ diameter balls or a bit smaller. Place 2″ apart on the baking sheets. Press your thumb into the center taking care not to push in too far or they will not be thick enough on the bottoms. Fill each indentation with a heaping 1/2 teaspoon of jam. Don’t be afraid if it looks quite full- the cookies will spread as they cook and the jam will thin out in the cookie to fill the center. Bake for 14-18 minutes or until the edges are lightly browned. Let stand on the sheets for a minute then remove to a cooling rack. (If you find that the cookies spread too much when baking- chill the dough for an hour or add 1-2 Tablespoons of flour then proceed.)

When completely cooled, make the glaze by stirring together the powdered sugar and almond extract then adding enough water to make a medium stiff glaze. Place the glaze in a zig-zag pattern on the cooled cookies by using a pastry bag fitted with  a small round tip or as B says you can use a small sandwich bag with a small cut in one corner. Store in an airtight container for up to one week or freeze for up to three  months.  (They never make it to the freezer at our house!)

 blackberry almond thumbprints 1

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