Cranberry Raisin Bread Recipe




Cranberry Raisin Bread Ingredients


THE "LARK" (COOKING, WP51, C

A Recipe for
Cranberry Raisin Bread

 

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This Recipe for Cranberry Raisin Bread is one of thousands in the Recipes-to-go Bread Cookbook.


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.



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A dessert without cheese is like a beautiful woman with only one eye.

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This is a recipe for Cranberry Raisin Bread from the recipe cookbook of Recipes-to-go (Bread)


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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.

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Cranberry Raisin Bread

Eat drink and be merry, for tomorrow they may make it illegal.

Anonymous






Cranberry Raisin Bread Directions

Cranberry Raisin Bread

Serve this bread warm topped with Cranberry Butter (below) on
Christmas morning.

4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2
teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large
eggs 1.1/2 cups orange juice 1 Tablespoon finely grated orange peel 2
cups fresh cranberries, washed, stemmed and copped (or frozen
cranberries, thawed and patted dry) 1 cup raisins

Preheat the oven to 350 degrees. In a large bowl, combine flour,
sugar, baking powder, salt and baking soda. With a pastry blender or
fork, cut in butter until the mixture makes coarse crumbs. In another
bowl beat eggs, orange juice, and orange peel until well blended.
Stir in flour mixture. Gently fold in cranberries and raisins. Pour
batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake
for 1 hour and 10 minutes, or until a toothpick inserted in center
comes out clean. Cool in pans on rack for 10-15 minutes before
removing from pans.

Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or
frozen cranberries, thawed and patted dry) 1.1/2 cups powdered sugar
1/2 cup unsalted butter, softened 1 Tablespoon lemon juice

In a food processor puree the cranberries with the sugar. Add the
butter and lemon juice, and blend until smooth. Transfer to a serving
bowl and chill, covered, until firm

From: California Heritage Continues California Heritage Continues
received from Debbie Applebury in the December Cookbook Swap
Converted from Qbook format Source: CALIFORNIA HERITAGE CONTINUES

Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91 ~--
EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
=======================================================
=================== BBS: High Country East Date: 03-22-93 (05:56)
Number: 3521 From: LAWRENCE KELLIE
: Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I need
recipes!! Conf: (52) CookingEch

Serves: 4

 

 

 

 

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