To Make Cranberry Puree: Combine 1 cup of
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.
Dust wooden cutting board with bread flour and, using your plastic
Combine dry ingredients.
Set aside.
Cream together the shortening and sugar.
Stir in eggs, one at a time, beating after each one until well combined.
Stir in buttermilk, vanilla and rind.
Stir in flour mixture until just combined.
Gently stir in the cranberries.
Pour into a greased and floured loaf pan.
Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
Remove from oven and cool in the pan for 10 minutes.
Turn out on a rack to finish cooling.
This bread freezes well.
/4 cup sugar and lemon juice until sugar is dissolved
For the keto bread: Preheat the oven to 375
Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans.
In electric mixer bowl, combine butter, sugar and eggs. Beat until smooth. Add lemon juice and vanilla extract; mix to combine. Stir in bananas and cranberries.
In a separate bowl. combine flour, baking powder, cinnamon, and salt. Add to the wet ingredients and stir until moist and combined. Pour batter into loaf pans.
Bake at 350 degrees for approximately 60 minutes or until bread tests done. Let cool, then wrap in aluminum foil.
Place bread and 2 cups sugar in
reheat the oven for this recipe!
Melt the butter, then
Cook and cool cranberries.
Use 1/2 as much water by volume as lowbush berries.
Mix berries and water.
Boil for 5 minutes or until berries pop open.
Crush and strain mixture through jelly bag or large sieve to obtain clear juice.
To 1 quart Lowbush Cranberry Juice (see recipe), add 1 cup sugar and 1 cup water and boil for 5 minutes or until syrup consistency.
Add two cups of water, 1 cup orange juice (Tang may be substituted) and juice of 1 lemon. Chill.
Just before serving you may add ginger ale or can of 7-Up pop.
Mix and blend as you would for any quick bread recipe.
Grease and flour 2 large loaf pans, bake at 350\u00b0 for 1 hour.
an.
Bake pumpkin and bread pudding at 350\u00b0 for
ouffle dish.
Combine bread cubes and lemon zest in large bowl
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
wo loaf pans. The original recipe didn't specify size; I
In a measuring cup, combine sour cream and lemon juice.
Add enough of the milk to make 1/2 cup.
Place all bread ingredients in bread machine according to your manufacturer's directions.
Select sweet bread or basic setting.
Do not use timer delay for this recipe.
For spread, beat all ingredients together until smooth.
oss the fries with the lemon zest, juice, salt, and pepper
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
Mix first 6 ingredients with spoon.
Then mix 4 minutes with beater at medium speed.
Fold in cranberry sauce (cubed).
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for about 55 minutes.
Cream shortening and add sugar.
Add lemon rind, eggs and milk.
Sift flour, salt, baking powder and add to mixture.
Pour into greased and floured 9 x 5-inch loaf pan.
Bake 50 to 60 minutes at 350\u00b0.
Mix 1/4 cup sugar with lemon juice and drizzle over bread while it is warm.
Recipe can be doubled.
Freezes well.