Type what you have

Ingredients

• ✓ cranberry
• pork sausage
• milk
• water
• sausage country gravy mix
• biscuit dough

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Remove to a paper towel-lined plate and set aside.
3. 3 Whisk milk, water, and gravy mix together in the same saucepan. Cook over medium-high heat, stirring occasionally, until the gravy reaches a boil and thickens, about 8 minutes. Turn off heat and stir in the crumbled sausage.
4. 4 Tear biscuits into pieces. Spread 1/2 of the biscuit pieces in an even layer in the bottom of a 9x13-inch baking dish. Pour the sausage and gravy mixture over the biscuits. Place the remaining biscuit pieces evenly on top. Sprinkle the dried cranberries over the top.
5. 5 Bake in the preheated oven until the biscuits are golden, about 20 minutes.

By fabeveryday

Ingredients

• ✓ cranberry
• baby spinach
• banana
• strawberry
• mandarin orange
• pine nut
• poppy seed salad dressing

Instructions

1. 1 Gather the ingredients.
2. 2 Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top.
3. 3 Toss with poppy seed dressing before serving.

By Chez Christine

Ingredients

• ✓ cranberry
• olive oil
• rolled oat
• butter
• honey
• brown sugar
• almond

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. 2 Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. 3 Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

By mamaiscookin

Ingredients

• ✓ cranberry
• whole wheat flour
• all-purpose flour
• baking soda
• salt
• brown sugar
• molasses
• buttermilk
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan, knocking out excess flour.
2. 2 Mix whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar together in a large bowl. Mix in molasses and buttermilk until just combined. Fold in cranberries and raisins if using. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 1 hour. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

By PARADIGMGIRL

Ingredients

• ✓ cranberry
• all-purpose flour
• butter
• white sugar
• baking powder
• salt
• orange
• buttermilk
• powdered sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller.
3. 3 Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the glaze.
4. 4 Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.
6. 6 While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for glaze. Stir to desired consistency, adding more powdered sugar as needed.
7. 7 Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with orange glaze.

By Michelle Hoile

Ingredients

• ✓ cranberry
• all-purpose flour
• baking powder
• salt
• white sugar
• vegetable oil
• egg
• orange juice
• orange zest

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Sift flour, baking powder, and salt into a bowl.
3. 3 Beat sugar and vegetable oil in a large bowl with an electric mixer until light in color and well blended, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest.
4. 4 Add flour mixture in batches, stirring until just combined. Fold in cranberries.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until tops until tops are golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool muffins in the pan briefly before transferring to a wire rack to cool completely.

By GINGER P

Ingredients

• ✓ cranberry
• soy milk
• salt
• rolled oat
• maple syrup
• raisin
• coconut
• walnut
• yogurt
• honey

Instructions

1. 1 Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

By BMaryGreen

Ingredients

• ✓ cranberry
• all-purpose flour
• salt
• baking soda
• white sugar
• orange
• egg
• vegetable oil
• vanilla extract
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
2. 2 Whisk flour, salt, and baking soda together in a bowl; set aside.
3. 3 Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl; toss until cranberries are evenly coated. Set aside.
4. 4 Beat eggs in a large separate bowl; gradually beat in remaining sugar while constantly beating. Slowly beat in oil while constantly beating; stir in vanilla. Stir in flour mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
5. 5 Divide batter among the prepared muffin cups.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes, rotating tins after 20 minutes.

By canesmojo

Ingredients

• ✓ cranberry
• milk
• lemon juice
• egg
• vegetable oil
• all-purpose flour
• sugar
• baking powder
• salt
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3. 3 Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
4. 4 Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By bobpiazza

Ingredients

• ✓ cranberry
• cooking spray
• all-purpose flour
• white sugar
• pumpkin pie spice
• baking soda
• pumpkin puree
• egg
• milk
• canola oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
2. 2 Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
3. 3 Combine pumpkin purée, eggs, milk, and oil in a separate bowl; beat into flour mixture until well combined. Fold in cranberries. Divide batter between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

By NancyLou

Ingredients

• ✓ cranberry
• apple
• steel-cut oat
• brown sugar
• butter
• vanilla extract
• cinnamon
• nutmeg
• milk
• water
• walnut

Instructions

1. 1 Line a 3 ½- or 4-quart slow cooker with a disposable slow cooker liner. Add apples, oats, cranberries, brown sugar, butter, vanilla extract, cinnamon, and nutmeg; pour in milk and water. Stir to combine. Cover the slow cooker.
2. 2 Cook on Low for 6 to 8 hours. Top servings with walnuts.

By myvallie

Ingredients

• ✓ cranberry
• all-purpose flour
• white sugar
• baking powder
• salt
• vegetable oil
• egg
• milk
• orange juice
• orange zest

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a jumbo muffin tin or line with paper liners.
2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended.
3. 3 Pour vegetable oil in a measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine.
4. 4 Stir in orange juice and orange zest. Fold in cranberries until batter is just combined.
5. 5 Spoon batter into the prepared muffin cups, filling each about 1/2 way full.
6. 6 Bake in preheated oven until tops are golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Kaley

Ingredients

• ✓ cranberry
• all-purpose flour
• brown sugar
• baking soda
• cinnamon
• salt
• egg
• vegetable oil
• vanilla extract
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, brown sugar, baking soda, cinnamon, and salt together in a large bowl until evenly mixed. Beat eggs, oil, and vanilla extract together in a separate bowl until smooth; stir into flour mixture. Fold in apple and cranberries until incorporated. Divide batter among the prepared muffin cups.
3. 3 Bake in the preheated oven until muffins are lightly browned on tops and a toothpick inserted into centers comes out clean, 18 to 22 minutes.

By pitterpat7

Ingredients

• ✓ cranberry
• rolled oat
• brown sugar
• cinnamon
• baking powder
• salt
• egg
• milk
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together oats, brown sugar, cinnamon, baking powder, and salt in a large bowl.
3. 3 Beat in eggs, milk, melted butter, and vanilla extract. Stir in dried cranberries.
4. 4 Spread into a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until top is golden, about 40 minutes. Remove from the oven and let cool for a few minutes before serving.

By BLANCHL

Ingredients

• ✓ cranberry
• cooking spray
• all-purpose flour
• white sugar
• walnut
• baking powder
• baking soda
• salt
• apple cider
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
3. 3 Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By StickySue

Ingredients

• ✓ cranberry
• flour
• white sugar
• baking powder
• salt
• baking soda
• butter
• orange juice
• orange zest
• egg
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 8x4-inch loaf pan.
3. 3 Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well.
4. 4 Fold in cranberries and walnuts. Spoon batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes.
6. 6 Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By LaurasFaves

Ingredients

• ✓ cranberry
• pineapple juice
• coconut oil
• vanilla extract
• cinnamon
• salt
• rolled oat
• sunflower seed
• date
• almond
• oat
• raisin

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet.
2. 2 Mix together pineapple juice and coconut oil in a microwave-safe bowl or jar and cook in the microwave until melted, about 1 minute. Add vanilla, cinnamon, and sea salt; stir.
3. 3 Pour rolled oats and sunflower seeds into a large bowl.
4. 4 Place dates and almonds into an electric blender with pineapple juice mixture; pulse until combined, about 15 seconds. Pour into oat mixture and stir using a large spoon. Stir in quick-cooking oats. Pour evenly onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 2 hours 30 minutes. Remove from the oven and mix in raisins and cranberries. Continue baking until golden, about 30 minutes more. Let cool for 30 minutes before serving.

By stacie

Ingredients

• ✓ cranberry
• walnut
• almond
• water
• fonio grain
• date
• milk
• raisin
• blueberry
• milk
• coconut
• cinnamon

Instructions

1. 1 Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces; set aside.
2. 2 Combine water and fonio in a medium saucepan; stir to eliminate any lumps. Add dates; bring to a low boil, stirring often while crushing date pieces until dates begin to dissolve. Reduce heat to a simmer. Add 1 cup milk, raisins, and cranberries; simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
3. 3 Divide porridge among 6 bowls; divide and top servings with toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

By Buckwheat Queen

Ingredients

• ✓ cranberry
• old-fashioned oat
• pecan
• almond
• coconut flake
• vegetable oil
• brown sugar
• honey
• maple syrup
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Mix oats, pecans, almonds, and coconut together in a large bowl; set aside.
3. 3 Combine oil, brown sugar, honey, maple syrup, cinnamon, vanilla, and salt in a medium saucepan over medium heat. Stir gently until mixture begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more. Remove from the oven and let cool for 20 to 30 minutes.
5. 5 Toss cooled granola with cranberries. Store in an airtight container.

By MadC

Ingredients

• ✓ cranberry
• cooking spray
• brown sugar
• butter
• cinnamon
• apple
• pecan
• bread
• egg substitute
• skim milk
• vanilla extract
• cinnamon

Instructions

1. 1 Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
3. 3 Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
4. 4 Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

By TeacherMommy

Ingredients

• ✓ cranberry
• water
• salt
• oat
• lemonade
• blueberry
• sugar
• sugar
• all-purpose flour
• baking powder
• baking soda
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. 2 Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
3. 3 Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
4. 4 Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
5. 5 Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
6. 6 Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ cranberry
• rolled oat
• brown sugar
• cinnamon
• baking powder
• salt
• milk
• butter
• maple syrup
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbling, about 40 minutes.

By joshllorio

Ingredients

• ✓ cranberry
• cooking spray
• almond milk
• water
• pumpkin puree
• maple syrup
• cinnamon
• salt
• steel-cut oat
• butter
• apple
• pecan

Instructions

1. 1 Lightly spray a slow cooker with cooking spray.
2. 2 Combine the almond milk, water, pumpkin puree, maple syrup, cinnamon, and salt in the slow cooker. Whisk to combine thoroughly. Add oats, dried cranberries, and butter.
3. 3 Set your slow cooker to Low and cook for 3 1/2 hours. Stir in diced apples and pecans. Continue cooking on Low for 2 more hours.

By Patty-DC

Ingredients

• ✓ cranberry
• all-purpose flour
• white sugar
• baking powder
• salt
• orange zest
• butter
• walnut
• heavy cream
• egg
• heavy cream
• confectioners sugar
• orange juice
• orange extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a medium bowl; stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
3. 3 Beat ½ cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
4. 4 Divide dough in half; form into two ¾-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
5. 5 Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
6. 6 Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.

By Jeannette

Ingredients

• ✓ cranberry
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• nutmeg
• butter
• pecan
• egg white
• confectioners sugar
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 3/4 cup milk and vinegar in a bowl and let stand until milk curdles, about 5 minutes.
3. 3 Meanwhile, combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Cut butter in with a pastry blender. Smooth any butter clumps with fingers. Stir in milk mixture, cranberries, and pecans. Knead until dough just comes together.
4. 4 Place dough onto a floured work surface. Roll dough into a square, about 3/4 inches thick. Cut into long strips, about 2 inches wide. Cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
5. 5 Bake in the preheated oven until tops are golden brown, about 15 minutes. Let scones cool to room temperature before glazing.
6. 6 Combine confectioners' sugar and 2 tablespoons milk in a small bowl. Mix until combined. If glaze is too thick, add more milk 1 teaspoon at a time. Drizzle glaze over scones.

By M Goldman

Ingredients

• ✓ cranberry
• cooking spray
• maple syrup
• vanilla extract
• cinnamon
• rose water
• salt
• rolled oat
• puffed rice cereal
• coconut flakes
• cashew
• raisin
• blueberry
• pecan
• almond
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.
2. 2 Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.
3. 3 Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
4. 4 Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.

By HealthRebootCoach

Ingredients

• ✓ cranberry
• vanilla extract
• pecan
• applesauce
• vegetable oil
• egg
• pineapple
• apple
• carrot
• salt
• baking soda
• cinnamon
• flax seed
• coconut
• whole wheat flour
• all-purpose flour
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
2. 2 Combine brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seeds, cinnamon, baking soda, and salt in a bowl. Stir in carrots and apple to combine. Stir in pineapple, eggs, oil, applesauce, pecans, and vanilla extract until just combined. Divide batter among the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

By McLaughA

Ingredients

• ✓ cranberry
• all-purpose flour
• brown sugar
• white sugar
• baking powder
• cinnamon
• ginger
• baking soda
• salt
• nutmeg
• milk
• butter
• egg
• apple
• hazelnut
• fig

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2. 2 Whisk flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg together in a bowl; form a well in center. Stir milk, melted butter, and beaten eggs into the well until smooth. Stir in cranberries, apple, hazelnuts, and figs until incorporated. Spoon batter into the prepared muffin cups, filling each about ¾ full.
3. 3 Bake in the preheated oven until a toothpick inserted into muffins comes out clean, 15 to 20 minutes.

By Jack D

Ingredients

• ✓ cranberry
• all-purpose flour
• brown sugar
• white sugar
• baking powder
• cinnamon
• ginger
• baking soda
• salt
• butter
• pumpkin puree
• sour cream
• milk
• vanilla extract
• powdered sugar
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
3. 3 Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 15 to 20 minutes.
5. 5 Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
6. 6 Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

By Leftover Inspired

Ingredients

• ✓ cranberry
• butter
• sugar
• vanilla extract
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• sour cream
• white sugar
• brown sugar
• all-purpose flour
• almond
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
2. 2 Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
3. 3 Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until topping looks like crumbs. Sprinkle topping evenly over cake.
4. 4 Bake in the preheated oven until cake is lightly browned and a toothpick inserted into center comes out clean or with moist crumbs, 50 to 55 minutes.

By AUNT MAMIE