Time 55m Yield 8 servings Number Of Ingredients 11 Steps:
Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it’s uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it’s dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.
Time 5m Yield 16 Number Of Ingredients 3 Steps:
Whisk together mayonnaise and cranberry sauce in a large bowl. Stir in the poppy seeds. Refrigerate until serving.n
Time 5m Yield 16 Number Of Ingredients 3 Steps:
Whisk together mayonnaise and cranberry sauce in a large bowl. Stir in the poppy seeds. Refrigerate until serving.n
Time 1h10m Yield 1 loaf (12 slices). Number Of Ingredients 14 Steps:
In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and lemon zest. Stir into dry ingredients just until moistened. Fold in cranberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf.
More about “cranberry poppy seed mayonnaise recipes”
Time 1h15m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 350°F. Grease and flour a large loaf pan. Cream the butter and work in the sugar, then beat in the egg and the orange zest. Mix the flour with the baking powder, the salt and the poppyseeds. Fold the flour into the sugar mixture alternately with the orange juice and the milk. Gently stir in the chopped cranberries. Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean. If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.
