{Christmas} Day 23: Cranberry Croissants

My mother’s Cranberry Croissants top my A-list for Christmas menu offerings.  This effortless pastry can be served for breakfast or dessert.  Do you remember our family recipe for the Cranberry Relish?  Well, here is another mouthwatering adaptation!

Photography by Modern Cupcake

Cranberry Relish 

1 Granny Smith Apple

1 Navel Orange

1 – 12 oz. Bag of Fresh Cranberries

Sugar

Wash & dry the fruit.  Core the apple & leave peeling on orange.  Place all cranberries, orange slices with peel & apple slices into a food processor.  Chop into small pieces.  Add approximately 3/4 Cup of sugar.  Pulse in food processor until desired minced consistency.  Add additional sugar to taste.

I typically don’t add more sugar because I prefer some tartness.

I purchase the refrigerated croissant dough packaged in the tube.  Open package & carefully separate each croissant triangle.  Spoon approx. 1 Tbsp of Cranberry Relish onto the largest part of the triangle.  Gently roll croissant so that the Cranberry Relish is in the center.  Bake croissants according to package.

While croissants are baking, combine milk & powdered sugar to form an icing drizzle.  Continue to add powdered sugar to milk until you achieve your preferred consistency.  When croissants are pulled from the oven, drizzle icing over warm croissants & serve.

I hope you enjoy this recipe as much as I do.  Thank you mother for spoiling us all these years with these heavenly croissants!

XOXO,

Jill

{Christmas} Day 13: Delicacies

I stopped dead in my tracks while at the local market the other day.  I could not believe my eyes!  There it was…Grandma’s Bake Shoppe – Fruit & Nut Dessert Cake out of Beatrice, Nebraska.  Now before you judge a book by it’s cover…I’m asking you to hear me out.

Let’s be honest, {Fruit Cake} has always had a bad wrap.  I proclaim myself as being a Foodie & let me tell you, this is something you don’t want to miss!  I admit, there are a lot of not-so-good fruit cakes out there, but this one stands alone.

Photography by Modern Cupcake

Growing up, this dessert was considered a delicacy in our home.  We’d partake once a year during the Christmas season.  My mother would surprise us with her purchase.  It’s very rich & very decadent.  It was always served chilled & presented after dinner.

Photography by Modern Cupcake

This particular recipe has been around since 1917.  It was a secret recipe brought to America from Europe.  If you are curious, go ahead & try it!

Click the following link for the Beatrice Bakery.

Bon appétit,

Jill