Time 7m Yield 1 Number Of Ingredients 8 Steps:
Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats and cranberries, return to a low-boil; cook and stir for 2 minutes. Remove from heat and add mandarin oranges, brown sugar, cinnamon and nuts.
Time 15m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.
Yield Makes about 7 dozen cookies Number Of Ingredients 5 Steps:
In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine. Preheat oven to 350°F. In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets and flatten to 2-inch rounds with bottom of a glass wrapped in wax paper to prevent sticking. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
Time 25m Yield 48 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Time 40m Yield 36-42 cookies, 36 serving(s) Number Of Ingredients 11 Steps:
Combine cranberries and liqueur and soak for several hours or overnight. Beat butter and sugar until fluffy. Beat in egg and orange peel. Mix flour, almond meal, and baking soda separately, and then beat into main mixture. Stir oats, white choc. chips, and cranberries with soaking liquid into mixture. Drop approximately a tablespoon of dough per cookie onto lightly greased baking sheets about 2 inches apart. Bake at 350 for 8 - 9 minutes. Be careful not to overbake! Let cool for a minute on cookie sheet before carefully removing to paper towels to finish cooling.
Time 1h5m Yield 4 dozen. Number Of Ingredients 11 Steps:
In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Time 1h Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. On lined cookie sheet, place cookies 2 inches apart. Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes. In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
