starter now ready to make bread.
Give away 2 cups
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
Set the machine for either the Sweet or Basic/White bread cycle.
Select either a Light or Medium crust.
Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
*Note: Do not use the delay cycle for this bread recipe.
ust until blended. Fold in cranberry sauce and nuts.
Spoon
Combine dry ingredients in a mixing bowl.
Add buttermilk, egg and cranberry sauce.
Stir well; do not beat.
Stir in nuts. Spoon batter into a well-greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan.
Bake at 300\u00b0 for 1 hour or until bread tests done.
gg; mix well. Break up cranberry sauce with a fork and
Preheat oven to 350\u00b0.
Grease and flour three 8 x 4-inch loaf pans.
In a large bowl, beat butter, sugar and eggs until fluffy. Stir in orange rind and cranberry sauce.
Fold in flour, baking soda and powder until just combined.
Fold in zucchini and nuts. Turn into pans.
Bake until toothpick inserted comes out clean, approximately 50 minutes.
Bread freezes well.
eel until blended.
Add cranberry sauce and mix well (if
*You can substitute your favorite candied candies or bananas. (Omit orange juice for banana nut bread and increase vegetable oil to 1/2 cup.)
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
Mix first 7 ingredients, then add nuts, partially thawed relish and water.
Bake 1 hour at 350\u00b0.
While the bread is still warm, pour about 1/8 cup orange juice over it.
Heat oven to 350\u00b0.
Sift together onto waxed paper the flour, sugar, baking powder, salt and cinnamon.
Add walnuts.
In mixing bowl, beat egg.
Add cranberry sauce and shortening.
Add dry ingredients.
Stir until just blended.
Pour into greased 9 x 5 x 3-inch loaf pan. Bake in a 350\u00b0 oven for 45 minutes.
Cool on rack.
Cream sugar and margarine.
Add egg and liquid ingredients; beat well.
Add dry ingredients and mix.
Fold in cranberry sauce and pecans.
Pour into greased and floured loaf pan.
Bake in a 350\u00b0 oven for 60 to 65 minutes.
Cream butter and sugar; add eggs and beat well.
Sift flour, baking powder and salt together.
Add to mixture alternately with cranberry sauce.
Last, add water and nuts.
Place in 9 x 5 x 3-inch loaf pan and bake at 350\u00b0 for 1 hour or until done.
(Makes 2 aluminum foil loaf pans; great for Christmas gifts.)
Cream sugar and oil together.
Add eggs and cranberry sauce. Mix well.
Sift together the dry ingredients.
Add dry ingredients alternately with water.
Pour into two well-greased and floured loaf pans.
(I use the small pans, and it will make 7 loaves.) Bake at 350\u00b0 for 1 hour or until tests done.
Let stand 10 minutes before removing from pan.
Dust wooden cutting board with bread flour and, using your plastic
large bowl, combine torn bread, cranberries, orange zest, and juice
Combine mincemeat and egg in large bowl; blend thoroughly. Stir in cinnamon, honey and water.
Add nut bread.
Mix all at once and stir.
Pour into well-greased 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 50 to 60 minutes, until toothpick comes out clean.
Remove from pan 10 minutes after baking.
Cool completely before slicing.
Combine ingredients.
Spray bread pan.
Pour into bread pan. Bake at 350\u00b0 for 55 minutes.
Cool 10 minutes before removing from pan to cooling rack.
Cool thoroughly before slicing.
Store in Saran Wrap.
hen finished baking, it is best to let it set overnight