Cranberry Bread #3 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
2 cup: fresh cranberries, (1/2 lb) all-purpose flou
6 tablespoon: butter, at room temperature
1: whole egg,
1 tablespoon: orange peel, grated
1/2 cup: orange juice,
1/2 cup: walnut meats, chopped
Directions:
Cranberry Bread 2 1/2 to 3 hours
This is a Cape Cod specialty. In the restaurants there, a basket of sliced
cranberry bread is served with each meal. Its best buttered and eaten
fresh, but leftovers -toasted and buttered - make a wonderful breakfast
food. Cranberry Bread freezes well and keeps fresh for many days in the
refrigerator if well wrapped in plastic. To Cook: A quarter cup at a time,
chop the cranberries in the blender on low. Dont puree them, which is what
will happen if you blend them too long. In a large bowl, sift the flour,
sugar, baking powder, baking soda, and salt. With two knives, cut the
butter into the flour mixture until it looks like coarse meal. Combine the
egg, orange peel, and orange juice and stir into the flour mixture until
well blended. Fold in the cranberries and the walnut meats. Turn into a
greased 2-quart mold. Cover with a loosely fitting plate. Place the mold on
a rack or trivet in the slow cooker. Cover the cooker, but prop the lid
open a fraction with a tooth- pick or a twist of foil to let excess steam
escape. Cook on High for 2 1/2 to 3 hours. Bread is done when a toothpick
inserted in the center comes out clean. Cool the bread on a rack for 10
minutes, then unmold. Serve warm. Makes 5 to 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
This is a Cape Cod specialty. In the restaurants there, a basket of sliced
cranberry bread is served with each meal. Its best buttered and eaten
fresh, but leftovers -toasted and buttered - make a wonderful breakfast
food. Cranberry Bread freezes well and keeps fresh for many days in the
refrigerator if well wrapped in plastic. To Cook: A quarter cup at a time,
chop the cranberries in the blender on low. Dont puree them, which is what
will happen if you blend them too long. In a large bowl, sift the flour,
sugar, baking powder, baking soda, and salt. With two knives, cut the
butter into the flour mixture until it looks like coarse meal. Combine the
egg, orange peel, and orange juice and stir into the flour mixture until
well blended. Fold in the cranberries and the walnut meats. Turn into a
greased 2-quart mold. Cover with a loosely fitting plate. Place the mold on
a rack or trivet in the slow cooker. Cover the cooker, but prop the lid
open a fraction with a tooth- pick or a twist of foil to let excess steam
escape. Cook on High for 2 1/2 to 3 hours. Bread is done when a toothpick
inserted in the center comes out clean. Cool the bread on a rack for 10
minutes, then unmold. Serve warm. Makes 5 to 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp