Saturday, March 5, 2011

Tasty Ways to Use Dried Cranberries

As I've mentioned before, we love cranberries at my house. I find dried cranberries particularly versatile. My husband deals with high cholesterol so we eat oatmeal for breakfast a lot (fortunately my husband loves it) and dried cranberries are a very tasty addition. In fact, I rarely make oatmeal without them. I add them to cookie recipes, pancakes, couscous, salad....anywhere I want a little something extra. Here are a couple of my family's favorite recipes:

Lemon Cranberry Pancakes

2 1/2 c. Whole wheat pastry flour
2t. Kosher salt
3t. Baking powder
1t. Baking soda
1 1/2 t. Cinnamon
Zest of 1/2 lemon
1-2 c. Dried cranberries
1/4 c. Agave nectar
2 c. Buttermilk
1/2 c. Canola oil
2t. Vanilla
3 eggs

In a bowl, combine the dry ingredients and the lemon zest with a whisk. In another bowl, combine the liquid ingredients, then add to the dry ingredients. Mix until there are no lumps. Pour batter onto hot griddle or non-stick pan coated with butter or cooking spray. Immediately drop a few dried cranberries onto each pancake. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Yield: 24 pancakes

Peanut Butter Cranberry Rollups

1 Flour tortilla per Rollups (we use whole wheat)
Creamy Peanut Butter
Dried Cranberries

Spread tortilla with desired amount of peanut butter. Sprinkle desired amount of cranberries over peanut butter. Roll up and enjoy! This is my 4-year old granddaughter's favorite lunch.

More recipes to come!

1 comment:

  1. I need to try these pancakes! They sound yummy! Thanks!


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