10-24 Cranberry Bread

You can start finding fresh cranberries around now. Or look in the freezer section.
This came from my friend Megan's mom's BYU cooking class...in the 1950's! This recipe was also in the Arizona Republic when we lived there in 1995 but they used lemon instead of orange and butter instead of oil.

Sift together dry ingredients:
2 c flour
1 t salt
1/2 t baking powder
1/2 t baking soda
Then combine wet ingredients separately:
1 egg, beaten
1 c sugar
2 T hot water
2 T canola oil or 1/4 c butter, softened
1/2 c orange juice or 3/4 c lemonade concentrate
Add to dry ingredients, barely mixing - only to moisten
Fold in
1/2 c chopped nuts
1 c cranberries, chopped
zest of 1 orange or 1 lemon
Bake in a well greased or parchment lined bread pan at 325 degrees for 1:10.
Let cool before resting or refrigerating for 24 hours to let the flavors blend.

Comments

Nicola's Fisk

Cousins in Sweden served a fish meal that B really liked! [That is a huge compliment as it's not her favorite protein.] Nic makes it without a recipe so this is a general guide. Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese. {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent] Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.

Hot Chocolate

Hot Chocolate from scratch makes it easier to serve a group all at the same time Melt 1/2 lb dark chocolate pieces in 1 quart of milk Stir constantly to almost a boil - careful not to burn the bottom Remove from heat Toppings: whipped cream or frozen coconut cream orange zest cinnamon, cardamom, saffron

Swedish almond cake = nötkaka

How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor. For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan. They are about 4.75 x 12.25 inches & 2 inches deep. It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design. Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it. Recipe: Beat together until light and fluffy = "vit och skummig": 2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it) 1/2 c softened unsalted butter Beat in, one at a time: 1 egg & 2//3 c milk OR 2 eggs Combine the dry ingredients: 1 1/2 t almond e...

365 recipes

Search This Blog