A Recipe Contest/Giveaway and Flakey Cran-Apple Hand Pies

.  I'll be honest.

Couldn't be any more excited about this giveaway.

I've done a number of Lucky Leaf giveaways that include a package of goodies for myself and in turn, I bake up a recipe using the Lucky Leaf products and basically write a review.  So whether I like their pie fillings or not, you guys are getting the honest truth.  Fortunately, I've fallen head over heels for their pie fillings and will [most likely] never use another brand again.  They got me hooked.

Well for this giveaway, one of you is getting my most favorite package to date but also have a chance to enter the Lucky 13 Recipe Contest!

Without getting into too many of the details [who needs those?], the Lucky 13 Recipe Contest basically entails using [at least] one can of Lucky Leaf's pie fillings, the entire recipe must only take one hour, and...that's it!  Just come up with something creative and fun using their scrumptious product and YOU could win the grand prize of of $2,500!  I'd say that's a hefty payment for a pan of bars.  Or whatever it is you decide to make.

Unfortunately, I didn't read closely enough about the one hour limit, so this here Flakey CranApple Hand Pie recipe won't be making it into the contest as planned.  Dang it.  Because I'm really excited about these.

One could always use a store-brought pie crust to cut the prep time.  But to substitute for the homemade, flakey crust recipe I have here just wouldn't be the same.  The shining star [in my humble opinion] couldn't be replaced by Pillsbury.  Sowwy.

I realize this comparison is probably a baking sin and Laura from Tutti Dolci [source of the original recipe] would cringe if she read this, but for relatable purposes I'm going to say it.  The crust and filling combination of these hand pies strongly resembles a gourmet Toaster Strudel.

Gah, I'm sorry.  I said it.  But who hasn't had one of those stuffed pastries?!  And dang it, they're good!

But these hand pies are even better.  Not even on the same level actually.  But the flaky, peel-away-layers reminded me of those breakfast treats [minus the icing].  So I had to say it.

And now that I've spurred your creativity, get in that kitchen and bake up some goodies with Lucky Leaf pie fillings!  Oh, but you don't have any pie filling, you say?  Well then!

Enter a comment below telling me what you would bake up for the contest [if you were to enter] and I'll choose a random winner that will receive a Lucky Leaf package containing a can of Lucky Leaf pie filling, a ceramic pie bird, a recipe card, and and two pie slice boxes with forks.

Uh, awesome!

So get thinkin' and commentin', you have until December 2nd, to enter my contest as well as the Lucky 13 Recipe Contest.

Happy baking!  .

My Notes:

• These hand pies are best the day they are made, but just keep them tightly covered when you're not snackin' on them and they'll keep for a good number of days.

Adapted from Tutti Dolci

Ingredients:

Flakey Pie Crust:

1 c. cold unsalted butter, divided

1/2 c. buttermilk

2 c. flour

1/2 c. whole wheat flour

1 tbsp. sugar

1 tsp. ground cinnamon

Large pinch of nutmeg

1 tsp. salt

3 to 4 tbsp. cold water

Filling:

1 (21 oz.) can pie filling (your choice)

1 large egg

1 tbsp. water

Turbinado sugar

Directions:

1. In a small bowl, grate 1/2 cup of butter.  Cut the remaining 1/2 cup of butter into cubes and place in small bowl as well [keeping separated].  Place in freezer for 15 minutes to chill as well as buttermilk.
2. In a large bowl, whisk together flour, whole wheat flour, sugar, cinnamon, nutmeg, and salt.  Sprinkle cubed chilled butter over flour mixture and cut in butter using a pastry blender or fingertips until the biggest pieces are the pea-sized.  Fold in grated butter.  Drizzle buttermilk over mixture and using a spatula, gather dough until it forms clumps.  Add tablespoons of water, one at a time, and gently knead dough to form a ball.  Wrap dough in plastic wrap and flatten slightly to form a disc.  Refrigerate dough for 1 hour or up to 2 days.
3. Heat oven to 400°F.  Grease two baking sheets with nonstick cooking spray or line with parchment paper.  Whisk egg yolk and water in a small bowl to create an egg wash; set aside.
4. On a lightly floured surface, roll out half of the dough to 1/8-inch thickness, rotating dough after each stroke.  
5. Use a pastry wheel [or cookie cutter] to cut out 2-inch squares.  Place half of the squares on the prepare baking sheet and brush with egg wash.  Place one scant teaspoon of pie filling onto crusts.  Cut two slices into the remaining crusts and use to top the pies.  Seal edges with a fork.  Brush tops with egg wash and sprinkle with turbinado sugar.  Repeat with scraps and remaining half of dough.
6. Bake 16 minutes or until pies are puffed and golden.  Transfer to wire rack to cool.  Repeat steps with scraps and remaining half of dough.

Yield: 2 dozen hand pies

Brown Butter Cranberry Shortbread

.  Heyyy-o!

How has everyone's holidays been?!  Well, just Thanksgiving I guess.  I know I say this every year but the holidays creep up on me faster and faster.  It's crazy.  Can you believe 2012 is near over?  And isn't the end of the world coming up quite soon here, too?  Just kidding.

Hopefully.

Anywho, my life has been a bit topsy turvy as of late and the holidays are not making anything calmer.  Aside from conjuring up Christmas presents for everyone, working, slipping in a workout or two, and attempting to blog, I also have several Christmas parties coming up that I'm oh-so-excited for.  But really, who wouldn't be?!  So needless to say, both my weeks and weekends are pretty much jam packed for the rest of the month.  And so here's my early apology for neglecting LSM.  It's already begun and I feel bad about it.  Sowwy.

As you can tell, it's been hard for me to get in the kitchen for one reason or another.  Too tired, too busy, you know the deal.  But I made myself bake something this week because I knew it'd make me feel better.  And the magic of baking worked.

I decided to go with something rather easy and uncomplicated because I was short for time and energy, but dang.  I'm glad I did.  I opted to try out une gamine dans la cuisine's Brown Butter Cranberry Shortbread because it seemed classic and simple, yet I knew it'd be a quality treat as this blog is one of my all time favorites.

And.  I was right.  The bar consists of a tart, jam-like cranberry filling nested atop a soft, brown buttery, shortbread and finished with crumble of the same shortbread mixture.  Does that make sense...?  In my head it reads funny.  But regardless, all you must know is that the combination of the sweet, brown butter shortbread, and [very] tart cranberry filling is one festive holiday treat that will keep you coming back for seconds.  Or thirds.  Addictive little buggers.

I hope everyone is enjoying this holiday season.  As we well know, it only comes around once a year and even if you're feeling the stress of it all, take a breath and really enjoy it.  Family, friends, and food.  What more could we want?!  .

From une gamine dans la cuisine

Ingredients:

Crust and Crumble:

1 c. plus 5 tbsp. unsalted butter

1 c. sugar, divided

3/4 tsp. salt

2 egg yolks, slightly beaten

1/4 tsp. almond extract

3 c. plus 3 tbsp. all purpose flour

Cranberry Filling:

1 (12 oz.) bag fresh cranberries

3/4 c. sugar

1/4 c. orange juice

Directions:

1. Line a 13x9-inch pan with foil; butter or spray foil with nonstick cooking spray.  Set aside.
2. For the crust, melt the butter in a medium sauce pan over medium-low heat.  Increase heat to medium and, stirring occasionally, cook the butter until it turns golden and develops a nutty aroma (about 5 to 8 minutes).  Remove the pan from the heat and set aside to cool.
3. In a large bowl, whisk together the cooled brown butter, 3/4 cup sugar, and salt until well blended.  Add the egg yolks and almond extract and whisk until smooth.  Using a large rubber spatula or wooden spoon, stir in the flour until you have a stiff dough.
4. Transfer about 2 cups of the dough into the prepared pan and press evenly into the bottom of the pan.  Refrigerate for 40 minutes.  Add the remaining 1/4 cup sugar to the remaining dough and using your fingertips, work the sugar into the dough until it becomes crumbly.  Cover and set aside.
5. In the oven, place one rack second from the bottom and the other rack second from the top.  Heat oven to 325°F.
6. Once done, remove the crust from the refrigerator and prick the dough with a fork several times.  Place the pan on the lowest rack and bake 15 minutes or just until crust begins to set (don't worry if the center is still doughy, it's better to under bake at this point).
7. For the filling, in a medium saucepan, combine the cranberries, sugar, and orange juice.  Bring to a boil over high heat.  Once it starts to boil, reduce the heat to medium-high and cook, stirring occasionally, until the liquid turns into a thick syrup and the cranberries take on a chunky, jam-like consistency.  Remove the pan from the heat and allow the filling to cool for about 5 minutes.
8. Spread the filling over the partially baked crust and crumble the remaining topping over the filling.  Place the pan on the highest rack and increase oven to 350°F.  Bake 20 to 25 minutes or until crumb topping is golden brown.  Let bars cool for 1 hour before cutting.

Yield: 2 dozen bars

TWD Baking with Julia: Cranberry Pistachio Biscotti

.  What a crazy month.  And I can't believe it's literally over.  Halloween is just around the corner!

It's been such a busy month that I almost forgot this TWD post was even due!  Good thing I caught myself.  And good thing for you because I experimented a bit and came up with a fun, festive, scrumptious biscotti.  Enter: Cranberry Pistachio Biscotti.

For the month of October, we actually have three recipe options to choose from.  But due to time, I decided to go with the last post due for the month, which was a Recipe Rewind.  This meant that the TWDers got a second chance to make a recipe that got bypassed in earlier months.

Fortunately I'd managed to sneak in most recipes that I was eager to try, but one did manage to slip by: Hazelnut Biscotti.  Now really, who would ever substitute something for hazelnut?  Because nine out of ten times, I wouldn't.  But I've found it rather difficult to find a large number of hazelnuts in this stinkin' town, so for simplicity's sake I went with another option.  Cranberries and pistachios.  I was a little unsure of the combination at first, but mmMmMMMm!

I absolutely adore the sweet and salty flavors in this biscotti, which isn't too overly sweet nor plain tasting.  However, next time around I'll add a white chocolate drizzle because 1) it's pretty 2) I do like my biscotti a touch more sweet and 3) because I can.  So there.  How festively holiday would that look though?!  Right?  Right.

So head on over to Homemade and Wholesome or Baking with Boys for the Hazelnut Biscotti recipe.  And if you decide to go my route, check out my notes below for the measurements I used. 

And be sure to check out the other TWD members' posts, they're always a good time!

On to November!  .

My Notes:

• Instead of using the hazelnuts, I used a scant 1/3 cup of both the pistachios and cranberries.  Depending on your preference, you can add or decrease this amount.  Also, don't be afraid to try any combination you like.  Get crazy!

Cranberry Upside-Downer

.  And let the New Year begin.  2012, what do you have in store for me?

My guess is too many desserts to keep track of [good thing for LSM] and some exciting trips Robbie and I are already conjuring up. 

I know, I know, we just got back from a trip, right?  Right.  And it was wonderful.  Hence, our need to schedule more.  They have apparently become an evil necessity in our lives.  But who am I to argue?

So let me fill you in on the trip Robbie and I just returned from, a special trip down to Scottsdale, Arizona.  Robbie's parents recently bought a house on the outskirts of Scottsdale, in a 'neighborhood' called Desert Mountain [no need to Google, I included a link for you].  When you go to their website, you're hit with the header 'An Award Winning Lifestyle' and I can't really come up with any other way to describe it.  The area is gorgeous, settled in the hilly terrain of Arizona and dotted with ah-mazing houses.  Truly, these houses are indescribable.  Check out the website for sneak peaks.  And not to mention, absolutely perfect weather.  Mid 70's every day we were there.  Oh darn, nice day again?  Spoiled.  And for you golfers out there, welcome to the golfer's paradise.  I kid you not.  Again, check out that website.

So needless to say Robbie and I got our fair share of sun and relaxation the last few days, spending time  golfing, shopping, laying out at the pool, biking, walking, and just enjoying family time.  Oh yes, and we also got to celebrate bringing in the New Year with his family at one of the [many] clubhouses over a gourmet buffet and live music/dancing.  Once I get all of my pictures uploaded from Christmas and New Years, you can bet I'll be plastering them in a post.  Patience, my friends.

But you can see why Robbie and I are already itching to get our vacation on again.  It's a disease.  I swear.

Anywho, to kick-start 2012, I decided to share with you all a recipe that I made for our pre-Christmas softball gathering I mentioned in a post the other week.  As I also mentioned, I made Cherry Walnut Fudge and Eggnog Cookies for the 'party' but c'mon, I couldn't just stop at two things.  No, I had to make a third and oOoo, am I glad I did.  Not only was this dessert easier than I thought, but it was outrageously delicious, far exceeding any [already high] expectations I had using a recipe from Dorie Greenspan.

This dessert has all of the wonderful elements you could hope for in a cake.  Soft, sweet, brown sugary cake topped with fresh, tart cranberries and crunchy pecans together with a simple butter-sugar mixture.  To round out the treat, red currant jelly is slathered across the top, which ever-so-slowly drips down the sides of this warm cake.  This recipe is sweet enough for a dessert, but could also be served as a decadent breakfast.  Or just as a snack here or there, it's really up to you!

When you bite into this cake, that's when the magic truly happens.  To me, the appearance of this dessert wasn't anything outrageous [gasp].  But the moment my taste buds got a sneak peak, that all went out the window.  My favorite part is the burst of tartness you get every once in a while from the cranberries, complemented by the deep, rich nuttiness from the pecans and brown sugary goodness from the cake.  It all works together in complete harmony.

Well, I hope everyone's New Years and New Years resolutions are off to a good start. If not, make this cake.  It'll make anything and everything brighter.  Happy New Year all!  .

My Notes:

• I'm saddened to write that I don't have step-by-step pictures for this recipe.  I was in a mad rush making all of the goodies for the party and didn't have time.  But don't fret, this cake is easy peasy to put together.

Adapted from Baking: From My Home to Yours

Ingredients:

1 c. all purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. salt

14 tbsp. unsalted butter, at room temperature

1 c. minus 2 tbsp. sugar

1/4 c. chopped pecans

2 c. fresh or frozen cranberries (if frozen, do not thaw)

2 large eggs

1 tsp. almond extract

1/3 c. whole milk

1/3 c red currant jelly

Directions:

1. Heat oven to 350°F.  Place 8-inch pan onto baking sheet; set aside.
2. Whisk together flour, baking powder, cinnamon, and salt.  Set aside.
3. Melt 6 tablespoons of butter in small saucepan.  Sprinkle in 6 tablespoons of sugar and cook, stirring until mixture comes to boil.  Pour evenly into bottom of pan.  Sprinkle over pecans and top with cranberries.  Set aside.
4. In large bowl, beat remaining 8 tablespoons of butter on medium speed until smooth.  Add remaining 1/2 cup of sugar and continue beating until pale and creamy (about 3 minutes).  Add eggs, one at a time, beating for 1 minute after each addition.  Pour in vanilla extract.  Reduce mixer speed to low and add half of dry ingredients, mixing only until it disappears into batter.  Mix in milk and then the remaining dry ingredients.  Spoon batter over cranberries and smooth the top with a rubber spatula.
5. Bake 40 to 45 minutes or until cake is golden and toothpick inserted in center of cake comes out clean.  Remove from oven and run a knife around edges before inverting cake onto serving platter (scrape any of the cranberry mixture left in the pan onto cake).
6. Warm red currant jelly in small bowl in microwave.   Gently brush the jelly over the hot cake.

Yield: 6 to 8 servings

Frosted Cranberry Sugar Cookies

.  Okay, I promise.  This might be my last cranberry post for 2011.  Don't quote me on that though.

So what do we have here?  Well, let's take you to the grocery store.  You know, and I know you know, those packages of frosted sugar cookies at any and all grocery stores across the country?  Those pillowy cookies slathered with a mound of delicious buttercream?  The ones that no person can resist taking just one?  Yes, those sugar cookies.  Those lovely, lovely cookies.

Well I bring to you those cookies in homemade form.  Sound the trumpets!!  "Thank you, thank you [insert bowing to the crowd]."

Just kidding, I can't really take credit for these creations.  I stumbled upon this recipe over at Brown Eyed Baker, a blogger I've been 'following' since I first stepped foot into the world wide web scene.  Her recipe is for the original Lofthouse-style Frosted Sugar Cookies, but you know me.  I had to add in something, right?  My inspiration sprang from the holiday season, I wanted to turn these cookies into White Chocolate Frosted Cranberry Sugar Cookies.  Kind of makes my mouth water just thinking about the idea.  But lo 'n' behold, I didn't quite think the whole thing through.  I initially made the White Chocolate Cream Cheese Frosting from my Banana Cupcakes, but once I tasted the frosting, I didn't really think it would go with the cookie.  Well...it would, but they wouldn't resemble the grocery store sugar cookies and I just wasn't having that.  So I opted to use the [fabulously easy] buttercream recipe from Brown Eyed Baker.

In the end, the cookies were stupid good.  Yes, stupid.  It's a compliment.  But I kind of felt that without the White Chocolate Frosting, the cranberries were kind of a pointless add in.  If I would have had leftover white chocolate to blend into the buttercream, I would have.  But I didn't.  Next time!

But with the cranberries or not, these are a must for everyone to try.  Trust me, you will be more than pleased with the results and if you decide to make them for Christmas weekend [or any occasion for that matter], you can decorate the cookies accordingly.  Bring on the colored frostings and festive sprinkles!  .

My Notes:

• Prior to baking, the dough needs to be chilled for about 2 hours.  Thus, you may need to plan a little ahead before making these.
• You definitely don't want to over bake these cookies because they won't be as soft as the infamous Lofthouse goodies.  The cookies don't actually turn a different color until you've probably baked for them for a bit too long, so don't be scared to take them out even while they're still very light in color.  I baked my batches for exactly 8 minutes, but you'll have to adjust accordingly depending on how your oven heats.

Adapted from Brown Eyed Baker

Ingredients:

Cookies:

6 c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 c. unsalted butter, at room temperature

2 c. sugar

3 eggs

2 tsp. vanilla extract

1-1/2 c. sour cream

1 (6 oz.) package dried cranberries

Buttercream Frosting:

1 c. unsalted butter, at room temperature

1 tsp. vanilla extract

4 c. powdered sugar

Pinch of salt

6 tbsp. heavy whipping cream

Directions:
1.  In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

2.  In a bowl of a stand mixer fitted with paddle attachment, cream butter and sugar at medium speed until light and fluffy (about 3 minutes).  Add eggs, one at a time, beating until each is incorporated.  Add vanilla extract, sour cream and cranberries and beat at low speed until combined.

3.  Add dry ingredients to wet ingredients and beat at low speed until combined (dough will be sticky).

4.  Divide dough into two sections and flatten into 1-1/2-inch thick rectangles, then wrap with plastic wrap.  Chill in refrigerator for at least two hours or overnight until firm.

5.  Heat oven to 425°F.  Line baking sheets with parchment paper; set aside.

6.  Place a piece of plastic wrap or wax paper on countertop and place dough on top.  Lightly flour top of dough.  Roll dough out to 1/4-inch thickness.  Using a 2-1/2-inch cookie cutter, cut out circles and transfer to baking sheet.

7.  Bake 7 to 8 minutes.  Transfer cookies to wire rack to cool completely.

8.  For frosting, in a medium bowl, cream together butter and vanilla extract.  Slowly beat in powdered sugar and salt.  Once smooth and creamy, add heavy whipping cream, 1 tablespoon at a time.  Then beat frosting at medium-high speed for 1 to 2 minutes or until light and fluffy.

9.  Once cookies have cooled, frost cookies and decorate as desired.  

Yield: 5 dozen cookies

The Improv Cooking Challenge: Cranberry Eggnog Bread Pudding

.  It's that time of the month again!  No, not that time of the month.  Get your head outta the gutters, it's the holidays! ☺  But you guessed it, it's ICC time!!  And as you know, one of my favorite parts of the months [nerd alert!].  I had such a blast making Caramel Apple Cinnamon Rolls and Mini Pumpkin Pie Cheesecakes, how could I not look forward to this?!

So what did we have to work with in December?  Well, very festive ingredients for sure...

Cranberries and Eggnog  

Gah.  Love.  

However, I will say that when I first saw eggnog, I had a little [or more than usual] blank in my head. I've only ever done anything with eggnog just last year when I made Eggnog Cheesecake [which I have not posted, but if you would like the recipe let me know and it'll be my next Tried & True Tuesday].  And when I baked with it for the first time, it was also the very first time I had ever tasted eggnog.  So I felt a little behind the eight ball with this ingredient.

I did know that I wanted to do something decadent and rich.  Something perfectly holiday-like.  And what I came up with is just that.  Not bragging, but just puttin' it out there.

My little concoction of Cranberry Eggnog Bread Pudding is absolutely wonderful.  It screams Christmas, winter, and any other word you can associate with this time of the year.  Seriously, it's scrumptious.  I was a tad skeptical thinking this would dish would turn out, but the eggnog worked perfectly as a substitute for heavy whipping cream, giving the bread a little sweetness and extraordinary spice.  The cranberries add a burst of tartness every other bite, complementing the breadiness and eggnoggy flavor juuuuust right.

And the texture of this bread pudding?  I know, for some people bread pudding is just not their thing.  But the combination of bread, liquid, and flavor are just right, not too soggy or too dry.  But landing right in the center, a tender and moist bread pudding.  I will be using the base of this recipe for years to come, it's that memorable.

I realize my blog has been flooded with cranberry treats lately, but what can I say, it's the holidays [that rhymed]!  So you can bet you're favorite present that I'll be throwing out some more cranberry recipes, I can't help it.  I'll try to mix it up a bit for you though.

Anywho, another great ICC experience!  Let's hope it rolls on into the New Year.  Happy eating!  .

My Notes:

• The eggnog flavor in this recipe is by no means over powering.  I was pretty nervous about this happening, because as we all know, the flavor of eggnog is very distinct.  But I really do think the amount I chose to add is just right; however, if you're an eggnog fanatic or not so much, you can adjust the amount of eggnog you'd like to use, just add or take away the same amount of heavy whipping cream to equal 2 cups of liquid.
• I chose to use cherry-flavored cranberries.  I personally adore these but you can use whichever type of cranberry you'd like.
• I used exactly 1 round loaf of cinnamon chip bread from Great Harvest Bread Company [my definite go-to business for any type of bready goodness].  I chose this bread because I thought the extra cinnamon would be wonderful, but you can use what ever type of bread you have on hand.
• Not sure if you took note, but I would like to point out my brand new 2 quart Emile Henry baking dish that I won from a giveaway over at Zoe Bake's.  First, I NEVER win anything, so I was literally jumping up and down when I found out.  And second, this dish is the bomb.com.  It's absolutely beautiful and if you don't know anything about the brand, well...it's one of the best.  It would sure make for some good holiday gifts ☺

 Adapted from Better Homes and Gardens

Ingredients:

1-1/2 c. eggnog

1/2 c. heavy whipping cream

1-1/2 tsp. vanilla extract

5 eggs

2/3 c. sugar

1/2 tsp. ground cinnamon

6 c. dried bread cubes

1 (6 oz.) package dried cherry-flavored cranberries

Directions:

1.  In a small bowl, combine eggnog, heavy whipping cream and vanilla extract. 

2.  In a large bowl, whisk together eggs, sugar, and cinnamon.

3.  Gradually whisk milk mixture into egg mixture.

4.  Place dried bread cubes into an ungreased 2-quart baking dish.  Sprinkle cranberries evenly over bread, making sure some of the cranberries get into the center of the mixture (I just lifted up a few pieces of bread here and there to get the cranberries evenly spread throughout).

5.  Pour milk mixture evenly over bread mixture, making sure to get all of the top pieces covered.  Press down lightly with the back of a large spoon to moisten bread.  Cover with foil and chill for 1 to 24 hours.

6.  Heat oven to 350F.  Bake, covered, for 1 hour or until top appears evenly set.

Yield: 12 servings

Cranberry Twist Bread

.  Hi all!  How is everyone's weekend thus far?  I know, it's basically over, but we do still have a bit of the day, so let's make the most of it and get right into this recipe.

Cranberry Twist Bread.  Pretty?  Yes.  Flavorful?  You bet.  My favorite?  Well, this time around...not quite.  Granted, this bread is very good and I love the cranberry-orange combination.  However, I made the mistake of not using fresh or frozen cranberries and instead used dried, which didn't give the filling the texture I was quite hoping for.  Lesson learned.  But other than that, this is a beautiful, festive bread, that would 'wow' any of your holiday guests.  And it's a great little snack to have around for people to nibble on.  Or just stare at.  It really is that pretty.

Sorry for the short post but I must get back to my December To-Do List.  It's gradually shrinking but I still have a number of things to get done before Christmas weekend.  Happy Sunday!  .

My Notes:

• I used my standing mixer to make the bread, which I've noted in the directions.  However, if you don't have a standing mixer, you can also use a hand mixer and reference BHG for mixing directions.
• I only needed a large orange for all of the orange zest and orange juice required for this recipe.  If you use smaller ones, you may need two, but wanted to give you a starting point.
• You can, of course, use dried cranberries as I did.  However, I would think that fresh or frozen cranberries would really make this bread.
• Okay, funny story.  As I was writing out this post (I usually add in this notes section afterward) I realized another one of my mistakes.  Instead of cutting the dough roll lengthwise, I simply cut the roll in half!  Hence, I got two HUGE rolls and I had the hardest time twisting them.  So don't make my same mistake.
• I would suggest not icing the bread until it is fairly cooled.  Otherwise, the icing drips right off and you'll have to re-scoop it back on to the bread.  Patience is key.  I learned this the hard way.

Adapted from Better Homes and Gardens

Ingredients:

Bread:

2-3/4 to 3 c. all purpose flour

1 package active dry yeast

3/4 c. milk

1/3 c. sugar

2 tbsp. butter

1/2 tsp. salt

1 egg

1/2 c. finely chopped cranberries

2 tbsp. finely chopped pecans

1-1/2 tsp. orange zest

1/2 tsp. pumpkin pie spice

1-1/2 tsp. butter, melted

Orange Icing:

1-1/2 c. powdered sugar

1-1/2 tsp. orange zest

2 to 3 tbsp. orange juice 

Directions:

1.  In bowl of standing mixer, stir together 1 cup of flour and yeast.

2.  In a small saucepan, heat and stir milk, 2 tablespoons sugar, 2 tablespoons butter, and salt.

3.  Add milk mixture to flour mixture; add egg.  Beat on low to medium speed for 30 seconds.  Switch to dough hook and while on low to medium speed, gradually add in remaining flour.  Knead until dough smooth and elastic (only a minute or two).  Shape dough into ball and place into lightly greased bowl.  Cover and let rise in warm place (1 to 1-1/2 hours).

4.  For filling, in a small bowl, combine cranberries, remaining sugar, pecans, orange zest, and pumpkin pie spice.  Set aside.

5.  Once risen, punch down dough and turn out to lightly floured surface.  Cover and let rise 10 minutes.  Grease baking sheet.  Roll dough into 14x10-inch rectangle.

6.  Brush with melted butter.  Evenly spread filling over dough.

7.  Starting from long side, roll dough into spiral.  Seal seam.  Place seam side down and cut roll in half lengthwise.  Place cut sides up, side by side, on baking sheet.  Loosely twist halves together, keeping the cut sides up.  Pinch ends to seal.  Cover and let rise in warm place until nearly doubles (about 30 minutes).

8.  Heat oven to 375°F.  Bake 25 minutes or until golden brown (if necessary, cover with foil last 10 minutes to prevent overbrowning).  Transfer to wire rack to cool.

9.  Meanwhile, for icing, in medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.  Drizzle icing over bread.

Yield: 16 servings