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  • 24servings
  • 48minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup boiling water

  2. 1 cup dried cranberries

  3. 4 cups flour

  4. 1/2 cup sugar

  5. 3 Tbsp. CALUMET Baking Powder

  6. 3/4 cup cold butter or margarine

  7. 1 cup chopped PLANTERS Walnuts , toasted

  8. 1 cup plain nonfat yogurt

  9. 1 cup whipping cream

  10. 1 egg , beaten

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. ADD water to cranberries; stir. Let stand 10 min. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

  3. DRAIN cranberries; discard liquid. Add to flour mixture with nuts; mix well. Add yogurt and cream; stir just until dry ingredients are moistened.

  4. DIVIDE dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut into 8 wedges. Place, 2 inches apart, on baking sheet; brush with egg.

  5. BAKE 15 to 18 min. or until lightly browned. Serve warm.

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