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Full Online Book HomeLearning KitchenFruit - Cranberry - Classic Holiday Cranberry Nut Bread
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Fruit - Cranberry -  Classic Holiday Cranberry Nut Bread Post by :harber Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1282

Click below to download : Fruit - Cranberry - Classic Holiday Cranberry Nut Bread (Format : PDF)

Fruit - Cranberry - Classic Holiday Cranberry Nut Bread

3 cups all-purpose flour
3 cups granulated sugar
1 tablespoon grated orange rind
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/3 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup vegetable shortening
1 cup orange juice
2/3 cup light molasses
1/3 cup Canola oil
4 large eggs
1 1/2 cups fresh or frozen cranberries
1/2 cup shredded carrots
2/3 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

In a bowl, mix together flour, sugar, orange rind, baking powder, baking soda, cinnamon, salt, ginger, allspice and cloves. Add shortening, orange juice and molasses. Beat 2 minutes with an electric mixer at medium speed, mixing thoroughly. Add eggs and Canola oil; beat 2 minutes more. Stir in cranberries, carrots and pecans.

Pour into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Makes 8 to 10 servings.
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Fruit - Cranberry -  Cranberries Amaretto Fruit - Cranberry - Cranberries Amaretto

Fruit - Cranberry -  Cranberries Amaretto
2 oz. butter 1 lb. cranberries 2 c. sugar 1 lemon, grated peel and juice 2 tbsp. orange marmalade 1/3 c. Amaretto liqueur Spray saucepan with nonstick cooking spray. Melt butter, add cranberries, sugar and lemon juice. Cook cranberries until tender. Remove from heat. Add lemon peel, marmalade and liqueur to mixture. Stir. Keeps in refrigerator for several months. Serve hot or cold with pork or turkey. Or serve as a salad on lettuce with sour cream. Great with ice cream. Source: Camellia Delights, by the Altrusa Club of Gulfport

Fruit - Candied Cranberries Fruit - Candied Cranberries

Fruit - Candied Cranberries
2-1/2 cups sugar 1-1/2 cups water 1 quart cranberries In a saucepan, stir sugar and water together until sugar has dissolved and bring to a boil. Put cranberries in a heat-resistant bowl.Pour the boiling syrup over the berries. Put the bowl in a steamer for 45 minutes. Remove and cool without stirring. Leave in a warm, dry room 3 to 4 days. Stir at intervals. When the syrup reaches a jellylike consistency, remove the berries and let them dry 3 days or longer--out of the syrup. Turn them for uniform drying. When the fruit can be handled easily, store