Sift dry ingredients together.
Beat eggs.
Add butter, orange juice, milk and orange rind.
Mix well.
Pour liquid mixture into dry ingredients and stir only until well moistened.
Carefully fold in nuts and blueberries.
Pour into 5 x 9-inch buttered and floured loaf pan.
Bake at 350\u00b0 approximately 60 minutes or until toothpick stuck in center comes out clean.
Let set 10 minutes before removing from pan.
Cool on rack.
Wrap and refrigerate overnight before slicing.
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.
BASIC BREAD:
Mix the flours, salt
This is more a trick than a recipe.
Follow the directions on any muffin mix but substitute orange juice for the recommended amount of water.
This gives the muffin a nice, tangy taste that goes well with sweet blueberry taste.
It works especially well with \"light\" muffin mixes which tend to be less tasty when made as directed.
And, if you prefer making muffins from scratch, this substitution works well! Oven temperature:
425\u00b0.
Time:
15 to 20 minutes.
Serves 6 to 12.
ycle ends, immediately remove the bread from the pan and place
Mix water and butter.
Add orange juice and rind.
Beat eggs in sugar.
Add eggs to orange juice mixture.
Add dry ingredients, then add blueberries.
Bake at 350 for 1 hour.
Make a glaze of 1/2 cup powdered sugar, 1 tbsp orange juice and 1 tbsp hot water.
Drizzle over hot bread.
pread butter and jam over bread. Cut into quarters then distribute
nto the top of the bread batter.
Bake at 350
Toss first two ingredients and set aside.
Combine next 4 ingredients.
Combine next 5 ingredients with 1 tablespoon orange rind.
Fold into blueberry mixture.
Pour into greased loaf pan; top with last two ingredients.
Bake in 350\u00b0 oven for 1 hour.
he bread cubes in a large mixing bowl. Pour the orange juice
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Add all the ingredients to the bread pan following the manufactures's directions for your bread machine.
Set the machine for the basic bread cycle.
Select the Medium crust setting.
*Do not use the delay cycle for this bread recipe.
**Optional Powdered Sugar Glaze.
Stir together in a small mixing bowl 1/2 cup sifted powdered sugar and 1-2 teaspoons milk to make a glaze to drizzle over the loaf of bread.
Into a mixing bowl, sift first 5 ingredients. In another bowl, beat the eggs, milk, melted butter, orange zest and orange juice. Stir into flour mixture just until dry ingredients are moistened. Fold in blueberries and nuts. Pour batter into a greased loaf pan and bake at 350\u00b0 for 60 to 70 minutes. Remove from pan. Cool. Wrap in foil and store overnight before cutting and serving.
Grease loaf tin, have a beer, turn oven on to 350\u00b0, have a beer.
Sift together flour, sugar, baking powder, soda, salt, have a beer.
Beat egg and orange juice in bowl, have a beer.
Mix frozen berries in flour mixture, quickly add orange juice and egg mixture.
Put in tin and bake 1 hour at 350\u00b0 or when toothpick comes out not sticky.
Sift flour, baking powder, soda and salt.
In large bowl, beat butter and sugar until fluffy.
Mix in eggs, milk, orange juice and peel.
Stir until blended.
Gradually stir in flour until blended.
Fold in blueberries and nuts.
Spoon batter in pan. Bake 1 hour or until done at 350\u00b0 in 9 x 5 x 3-inch pan, greased and floured.
Cool; wrap in foil overnight before icing.
Into mixing bowl, sift together flour, sugar, baking powder, soda and salt.
Beat together eggs, milk, melted butter or margarine, orange peel and juice; stir into flour mixture just until dry ingredients are moistened.
Fold in blueberries and nuts.
Pour batter into greased 9 x 5 x 3-inch loaf pan.
Bake in 350\u00b0 oven for 60 to 70 minutes.
Remove from pan; cool.
Wrap in foil and store overnight before cutting in slices to serve.
Grease and flour a 9 x 5 x 3-inch loaf pan.
Preheat oven to 350\u00b0.
Mix together flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar until light and fluffy. Mix in eggs, milk, orange juice and grated orange peel.
Stir until well blended.
Gradually stir in flour mixture until blended.
Fold in blueberries and walnuts.
Spoon batter into pan. Bake one hour or until cake tester comes out clean.
Remove from oven and cool.
Preheat oven to 350 degrees.
Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl.
Beat eggs in a small bowl and add to the dry mixture.
Add melted butter, milk, and orange juice.
Mix just until you have a smooth batter.
Gently fold in blueberries and walnuts.
Pour into two greased & floured loaf pans.
Bake 1 hour or until a toothpick inserted in the middle come out clean.
Cool on a rack.
Wrap and store in the refrigerator.
Preheat oven to 325\u00b0F. Grease an 8-cup ovenproof dish. Butter one side of each slice of bread and cut in half diagonally. Layer triangles, buttered-side-up, in prepared dish.
Whisk eggs, sugar, vanilla, milk and cream together in a large bowl. Strain egg mixture on to bread slices. Let stand at room temperature 30 mins. Sprinkle with blueberries, placing some between layers of bread. Bake 40 mins or until just set, covering with foil, if necessary, to prevent burning. Remove from oven, brush with jam and serve.
oat well.
To make orange sauce - combine water, ketchup, sugar