poon, drizzle over the cooled biscotti.
*We fresh mill our
n wire racks.
Dip biscotti in melted semisweet chocolate. (or
n wire racks.
DIP biscotti in melted semi-sweet chocolate
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
Turn oven off and let biscotti remain in oven until crisp
ore oil for a softer biscotti, less oil for a crunchier
ight golden in colour. Cool biscotti on baking sheet on a
oo.) Now here is the recipe for how to use this
To Make Cranberry Puree: Combine 1 cup of
rizzling consistency.
Drizzle over biscotti, and store in an airtight
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
lices.).
For the keto cranberry relish: Add all the ingredients
n brown sugar or crushed biscotti crumbs if you like).
f you want a chewy biscotti) Flip to the other cut
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
In fermentation container (carbouy) place spices.
Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.