Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
Cook on Low until wild rice has softened and split, at least 40 more minutes.
Dust wooden cutting board with bread flour and, using your plastic
Put all ingredients except cranberries and walnuts in the bread machine pan.
Bake at light crust, basic setting.
Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.
Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Preheat oven to 325 degrees F.
Wash and drain cranberries.
Mix cranberries, walnuts and brown sugar.
Combine egg, sugar, butter and flour.
Beat well.
Spread on top of cranberry/walnut mixture.
Bake 45-50 minutes.
east last.
Put the walnut pieces & dried cranberries into the
br>Mix 31/2 cups bread flour with the brown sugar
efore proceeding.
To make bread: Grease or oil large bowl
(120 degrees C). Spread bread cubes in a single layer
In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
In a second bowl, stir together the remaining ingredients.
Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
Divide batter between two 9 x 5-inch greased loaf pans.
Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.
1. Slice the bread rolls evenly and butter each
Sift the first 5 ingredients.
To the juice and rind of orange, add shortening and boiling water to make 3/4 cup.
Add with egg to dry ingredients.
You can add walnut meats if you like.
Add cranberries.
Mix and pour into a greased, lined bread pan.
Bake at 325\u00b0 for 1 hour.
reheat the oven for this recipe!
Melt the butter, then
In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
Makes about 3/4 cup vinaigrette.
Note: This bread has an overnight rise.
[
rust.
Spoon half of cranberry sauce over pudding mixture.
Mix together and soak bread for at least one hour.
Pan saut until golden, then finish in oven for 5 to 7 minutes.
This can be done the night before and just finished in oven before serving.
hese cookies found below.
CRANBERRY WALNUT SCONES GIFT TAG:
Additional
In a large bowl, sift the flour, soda, salt and sugar.
Add the combined remaining ingredients, mixing only enough to moisten. Pour into a loaf pan.
Bake in a moderate oven at 350\u00b0 for 1 hour.
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.