Cranberry Orange Rusks

Rusks, are a tradition in various parts of southern Africa. Credit for this version goes to the Afrikaaners of South Africa, who needed to preserve bread for long treks, hence the double baking preparation process. Also known as beskuit or cake rusks, these crunchy, semi-sweet treats make great gifts, and you can add raisins, sesame seeds, pumpkin seeds, or whatever else you like to the mix. They are perfect for dunking at tea time or on your coffee break, whether at 10 am before lunch or 4 pm before dinner.

One essential component when making rusks is buttermilk. The acid helps soften the bread/cake dough, and the cultures add a tang that isn't overwhelming.

I added cranberries and orange peel for this recipe to give them a festive, holiday season flare. The cranberries littered throughout the rusks offer a sweet, tangy bite white the orange provides a citrusy undertone, and we already know orange and cranberry pair well!

There is no need to get rusks at the store; you can make them at home on your own.

Yield: Approx. 50

Author: Dontmissmyplate

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Cranberry Orange Rusks

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If you haven't tried these baked goods as part of your morning ritual, you're missing out! The dough is placed in a baking tray, returned to the oven, then slow-baked until all the moisture is gone.

Prep time: 15 MinCook time: 3 HourInactive time: 10 MinTotal time: 3 H & 25 M

Ingredients

• 8 cups self-raising flour
• 1 stick + 2 tablespoons butter
• 1 cup granulated sugar
• 1/2 cup coconut sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dried cranberries
• 3 tablespoons orange peel
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons baking soda

Instructions

1. In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
2. Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
3. Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
4. Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
5. Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
6. Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
7. Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
8. Keep in airtight containers for up to 3 months.

Nutrition Facts

Calories

122

Fat (grams)

2.6

Carbs (grams)

22

Sugar (grams)

6.6

Protein (grams)

2.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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White Chocolate, Dried Cranberry and Roasted Pistachio Bark

Chocolate bark is often associated with hampers and gift-giving, so what's a better time to whip up a batch than the holidays?

I recently made two recipes this season with fresh cranberries here and here, but let's not forget dried cranberries which you can do a lot with as well! They pair well with the same ingredients used in savoury dishes when used for sweet or baked goods, like pistachios!

Share this recipe as a gift, or put it together for those who want a sweet bite but not necessarily a slice of pie after indulging in an array of comfort food entrees!

What about the day after dining festivities? Many people set up their Christmas trees around this time after family meals. Play some Christmas music, sip on some hot chocolate and marshmallows, and nibble on some of this bark. That's what I did!

Since this isn't hardened sugar, it's easier on the teeth. The kids will love it, the colour and texture of the toppings give it a festive feel, and you can customize to your liking! I combined some ingredients that compliment the white chocolate and the cranberries, but it's up to you.

If you are looking for a milk or dark chocolate bark recipe, check out my masala tea bark, which I was inspired to make after a trip to Zanzibar!

Ingredients

5 drops almond extract

1 teaspoon coconut oil

2 cups white chocolate chips

1/3 cup pistachios

1/3 cup shredded coconut

1/3 dried cranberries

1 tablespoon dried roselle

Instructions

Melt the chocolate chips in the microwave for 2 minutes, stirring every 30 seconds. When you have 30 seconds left, stir in the coconut oil. Once all the chocolate has melted, stir in the almond extract. Make sure all the large lumps are gone.

Quickly spread the melted chocolate evenly (to your desired thickness) over a prepared baking tray lined with parchment paper.

Sprinkle the pistachios, cranberries, coconut, and roselle petals on top.

Chill in the freezer for 1 hour, then break apart with a knife into squares or shards. Wrap up in parchment paper and a zip lock bag and refrigerate.

Cranberry Tart with Brie and Pistachio

We all know cranberries and brie go together! Well, okay we don’t all know but I’m telling you now based on what I know and have experienced.

I was going to make this a white chocolate and cranberry tart, but will reserve that for another treat! Something savory had to do. Since I already served the cranberry coq au vin style with the mushrooms and polenta in this recipe, I wanted rich, simple, and quick to make appetizer folks could customize.

Also, you don't have to use cranberries! You could use apples or anything else that compliments brie.

This is a great appetizer before the main Thanksgiving or holiday family meal is served. Or, during the days after when you want to snack on something familiar and have leftover cranberry sauce! It's super classy and will impress your guests.

Ingredients

1/2 cup fresh cranberries

1/2 cup orange juice

1 teaspoon balsamic

1/2 cup white sugar

4 ounces medium or intense brie (half a regular wedge or more depending on how cheesy you want the tart)

2 tablespoons pistachios

Fresh thyme sprigs

Salt and pepper or steak seasoning

1 sheet puff pastry, thawed

1 egg

Honey

Instructions

Make the cranberry sauce. On medium-low heat, dissolve the sugar in the orange juice.

Add the washed and drained cranberries and simmer on low heat for about 10 minutes until a thick sauce begins to form - the cranberries will break down and darken. Remove from heat and set aside.

Score the puff pastry about an inch and a half of a border - take care not to cut all the way through! Gently mark with the knife so you can see the outline. Brush that area with egg wash and bake for 15 minutes in a 375F.

While baking, roughly chop the pistachios and slice the brie into thickly.

Remove the pastry from the oven, and gently press the inflated part/centre down with a spoon - take care not to crack it.

Smother most of the cranberry sauce over the pastry, then overlay with the cheese slices, then add dollops of the remaining cranberry sauce.

Add some fresh thyme (removed from the stalk) and sprinkle about 1 tablespoon of the pistachios.

Bake for another 15 minutes or until the cheese has melted to your liking.

Serve warm and drizzle with honey and extra pistachios!

Note: go easy on the cranberry if you don't want it too tangy!