Time 1h10m Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan. Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter. Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan. Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top. Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Time 4h15m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours. Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.
Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:
Chop the cranberries in a food processor. Place the cranberries in a bowl, add sugar and set aside in the fridge. Dissolve gelatin into boiled water. Once dissoved, add ice and stir until melted. Pour gelatin into a 13x9 glass pan and set in the fridge until almost set (20-30 minutes). While the gelatin is setting, chop all other ingredients: Quarter apple & remove seeds, but leave on the skin. Chop in food processor and place in a mixing bowl. Peel the orange, leaving on about 1/2 of the peel. Quarter and chop. Place in the bowl. Cut seedless grapes in halves or quarters, depending on their size. Place in the bowl. Quarter the celery and add the walnuts to processor for chopping. Place in the bowl. Once you have completed chopping, the gelatin should be set. Take the 13x9 pan out of the fridge, stir in the cranberry mixture & the other chopped ingredients. Spread everything out evenly & return to fridge. Allow gelatin to finish setting (about another 20-30 minutes). NOTE: If gelatin gets solid before your ingredients are ready, you can still make it. It will mix okay and set up again.
More about “nanas cranberry kuchen recipes”
Time 55m Yield 2 kuchens (12 slices each). Number Of Ingredients 20 Steps:
In a large bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside. , For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. baking pans; set remaining egg mixture aside., Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture. , For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.
