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Add the sliced turkey on top of the buns in an even layer. Next, spread the cranberry sauce over the turkey. Top the cranberry sauce with the slices of brie. Then, place the tops of the buns over the brie. In a small microwave safe bowl, combine the butter, mustard, poppy seeds and salt.
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Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4" rounds. Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden. Remove the oven and place the pan on a cooling rack.
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Instructions. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and icing sugar until smooth and creamy. Add the egg and orange juice, and beat until combined. Add the flour, salt, and zest, and beat until combined. Fold in the cranberries.
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Gradually add flour. Stir in cranberries and, if desired, ginger. Divide the dough in half; form each half into a 6x3x1-in. block. Cover with plastic wrap and refrigerate 3 hours or up to 2 days. Preheat oven to 350°. Unwrap logs; cut the dough into 1/4-in.-thick slices. Place on ungreased parchment-lined baking sheets.
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Instructions. Prepare the Chicken Salad: In a medium bowl combine the chicken with celery, mayonnaise, chicken broth, cranberries and red onion, and stir until combined. Adjust salt and pepper to taste. Slice the Apples: When ready to eat, slice the apples into 1/4 inch thick slices, then remove the seeds.
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Step 3: Make the Filling. Whisk the sugar, cornstarch, cinnamon, nutmeg, and salt. Set aside. Rinse the cranberries and add to a large bowl, then, add the walnuts, orange juice, and orange zest to the cranberries. Sprinkle the sugar mixture over the cranberry mixture and stir until coated.
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Meanwhile, whisk together the powdered sugar, orange liqueur or orange juice, and the cranberry juice in a small bowl until smooth. Drizzle the glaze over the cooled cranberry bread. Slice and serve.
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Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in cranberries and almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool.
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Preheat oven to 375°F. Carefully slice 1/4-inch thick slices. Space roughly 1-2 inches apart on a baking sheet line with a silicone baking mat or parchment paper. Keep any remaining dough chilled until ready to bake. Bake for 8-10 minutes or until edges begin to turn light golden.
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Using all-purpose flour creates the perfect texture and structure in this recipe. Baking Soda - Gives these cookies the right amount rise to make them crumbly and delicious. Salt - Adds flavor. Unsalted Butter - Be sure to use room temperature butter for this recipe. Granulated Sugar - Adds sweetness and promotes browning.
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This cranberry tart is prepared with a juicy and sweetly-spiced cranberry filling, thinly-sliced pears, and a sweet, cookie-like crust! Category: Dessert Cuisine: American Yield: Serves 8 Nutrition Info: 409 calories per serving Prep Time: 25 minutes (does not include chill time) Cook time: 1 hour 8 minutes Total time: 1 hour 33 minutes Cranberry Tart filling Ingredients:
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Instructions. Whisk flour and salt together in a bowl. Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes. Mix in the egg yolks and vanilla until combined. Mix in the flour and salt just until combined. Mix in the dried cranberries.
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Step 1. Open the cans of jellied cranberries and slice the cylinders into ½-inch-thick rounds. Step 2. Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
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Sweep off the excess flour with the back of a knife. STEP 1: Add all the ingredients except the cranberries into a mixing bowl. STEP 2: Mix with a stand mixer using a paddle-shaped attachment at low speed until the butter chunks are very small and the mixture looks like a crumble.
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Line a slice tin (approx 20 x 20cm) with baking paper. Melt condensed milk and butter together in the microwave. Stir together, then add the crushed biscuits, cranberries and pistachios and mix well. Press mixture into lined tin. Use a metal spoon to compress the mixture down and ensure it has spread all the way out to the edges.
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Line the 8-inch square pan with plastic wrap that covers the bottom and comes up and over the sides (parchment paper also works well). Place the uncut 8-inch square of pastry in the bottom. Set aside. In a medium saucepan, combine the cranberries and the sugar with ¼ cup of water and place over medium-high heat.
