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.
Mix gelatins together; add boiling water. Add cranberry sauce and stir until dissolved. Add pineapple with juice, pecans and celery. Pour in mold and refrigerate. Supposed to serve 12 but it's so good, it seldom does!!!
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
nd just guessed for the recipe).
Soak the All Bran
To Make Cranberry Puree: Combine 1 cup of
rizzling consistency.
Drizzle over biscotti, and store in an airtight
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
reheat the oven for this recipe!
Melt the butter, then
Beat butter or margarine in a mixing bowl for 30 seconds.
Add sugar, baking powder, baking soda and 1/4 teaspoon salt; beat until combined.
Beat in eggs, vanilla and almond extract.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour, anise and fennel seeds, cranberries, pistachios and apricots.
Turn mixture out onto a lightly floured board. Cover and refrigerate for several hours or until easy to handle.
ieces for large trad. size biscotti, four pieces for smaller, thinner
Whisk syrup, mustard, vinegar, cranberry juice, and salt to taste.
Whisk in oil until emulsified. Enjoy.
round the outside. Top with cranberry sauce. Bake for 10-12
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.