Cranberry Orange English Muffins

It is always fun to eat a muffin whether it is for breakfast, lunch, brunch or even a snack. These are a wonderful whole grain muffins that have a fun addition of fruit. These would be easy to freeze in airtight container to have for later. 

Ingredients

3 3/4 C whole grain flour (I used spelt)
1 T +1 tsp baking powder
1/2 tsp salt
1/4 C sugar or sweetener of your choice
5 oz of dried cranberries
2 medium bananas smashed
2 T fresh orange juice
3 tsp orange zest
2 1/2 C almond milk
2 eggs beaten
6 T coconut oil melted
dried oatmeal to sprinkle on top

Directions  makes 2 dozen

1. Heat oven to 400. Mix all the dry ingredients into a mixing bowl. Flour, baking powder, salt and sugar. Stir until all combined with whisk or fork.
2. Stir in the cranberries.
3. Make a well in the mixture and pour in bananas, orange juice, zest, milk, eggs and oil. Stir until just combined. Don't over stir.
4. Grease muffin tins or use paper cups.
5. Scoop batter into cups. Sprinkle a little dried oatmeal on to each muffin before cooking.
6. Cook for 25 to 30 min. Take out of oven and cool on cooling rack.
7. Serve with warm with butter, honey, or jam.

Flavorful Cranberry Chutney

I have been dreaming about making this the last couple weeks. I love cranberries so I get excited at this time of year to buy more. I put some in the freezer to use later in the year. This recipe will give your home a wonderful holiday smell too.

This chutney could also be served with out the cream cheese--it tastes great plain. It would be great on turkey, chicken, or fish. I think mixed with cooked whole grains would be good too. There are a lot of options. Store in airtight containers in the freezer to have for the future. I made a double batch so I could have more for later. :)

Have a great holiday!

Ingredients:
1 orange skinned and white cut off. Dice in tiny pieces
1 gala apple shredded
1/2 C honey
1 12oz package of whole fresh cranberries (washed)
1 T apple cider vinegar
1/2 tsp fresh grated ginger or 1/4 tsp dried ginger
1/2 tsp cinnamon
1/4 tsp cardamom* Optional
1/4 tsp fresh grated nutmeg or 1/8 tsp dried nutmeg
1 8oz pkg neufchatel cream cheese

Directions:

1. Pour all the ingredients in a saucepan. Let simmer, stirring often. Once it starts to thicken mash the cranberries and continue to let simmer until desired thickness. Enjoy the wonderful aroma. :)

2. You can let it chill or serve it over cream cheese with crackers or on meat. Enjoy!

*I took this for Thanksgiving. People were eating it that don't usually like Cranberries. At the end I had the idea to fold the cranberries into the cream cheese. I really liked it that way. I think I will do it that way again. :)

Yummy Cranberry Creamy Salad! (gluten free)

First off this picture does not do this salad justice. The lighting was bad when I took the picture. This tastes soo good. It is up there as one of my Favorite salads. I have made it for Thanksgiving many times and it has gone over really well. It would look pretty sliced, and served individually, with a lettuce leaf under it. You could put it in a 5 C mold, and then serve it on a platter with lettuce under it. The other option is you could just serve it in a pretty bowl. I tweaked it to make it a little healthier salad. I cut down the whipping cream, sugar, and cream cheese. It still turned out great. I added dates this time which gave it a nice natural sweetness. Not everyone in my family likes dates, but I heard no complaints, only positive comments. The dates are cut up very fine. It was my favorite dish I made yesterday. You could serve this on a pie shell too. I think it would make a great pie. As I mentioned before I love cranberries. I love the way the cranberries balance out the sweetness. I hope you enjoy it too.

Ingredients:
1 C fresh cranberries, finely chopped (I did it in the blender)
1/4 C honey
2-3 clementines or 1 orange
3 T fresh squeezed orange juice* Optional (I didn't add this time)
4 oz neufchatel cheese
1/2 C plain yogurt
1 tsp vanilla
1 apple, cored and finely chopped
1/2 C pitted dates chopped finely (I did it int the blender)
1/2 C chopped pecans * Optional (I don't add these.)
3/4 C Whipping cream

Directions:

1. Combine chopped cranberries and honey. Let this stand for 10 min. In a separate bowl peel and separate the clementines, or an orange. Cut the orange in tiny pieces. Set aside. Squeeze orange for juice if you are going to add. I didn't add juice this time both ways are good.

2. Beat together *Juice, cream cheese, yogurt and vanilla until fluffy. Stir in clementines or oranges, cranberries, apples and dates. In a separate bowl whip cream until soft peaks. Fold into cream cheese mixture.

3. Pour into the container of your choice. I used a loaf pan. (You could spray with non stick spray for easy removal.) Cover with plastic. Freeze until hardens. It can last up to a month in the freezer. I think best if done over night. You could also make it in the morning and serve at night. You could also eat it soft and not freeze it. That would be good as well.

4. Take out of freezer and unmold. You can garnish with lettuce and cranberries. Serve according to your preference. This will start to soften and melt, if left out more than 30 min.