Showing posts with label Cranberries. Show all posts
Showing posts with label Cranberries. Show all posts

Wednesday, December 4, 2013

Cranberry Orange Pecan Bread

Winter holidays would not be the same without cranberries, oranges and pecans!  For many years growing up, we would go to "the farm" (my precious Daddy's parents farm which he born in and later bought) and pick up pecans that had fallen to the ground.  Hours were spent bending over or you may get lucky and find a gold mine, so to speak, and could sit while picking them up, checking them and dropping them in your bucket or sack.  Cranberries came from the farmers market and oranges usually came from a family member's trees or a trip to Florida. This Cranberry Orange Pecan Bread is all about spreading Holiday Cheer!


Tuesday, October 29, 2013

Cranberry Apple Waffle Dumplings

My boys love to eat waffles!  When I don’t have time to make homemade, I pop Eggo Waffles in the toaster for their breakfast.   And Hey, did you know...Eggo Waffles also make great desserts, like these Cranberry Apple Waffle Dumplings!  A tiny bit of tartness, here and there, from the cranberries and apples that are mingled with spice infused sugary, syrupy, sticky greatness!  YES!  Oh, did I mention I entered this delicious recipe in The Great Eggo Waffle Off?  Here is the link to my Cranberry Apple Waffle Dumplings



Tuesday, November 29, 2011

WW Cranberry Orange Banana Nut Bread

Sick, Sick, Sick!  That's is what we have been, forever it seems, around here!  We get well and 5-10 days later, sick again.  A vicious cycle that I attribute to all the boys being in school this year.  Teachers are saying that this is what is happening with most of the children.   I'm not liking it.  No matter how much I wipe down, spray or douse everything, and everyone for that matter...the "sick", as Reid calls it, comes back to us.

I wanted to fix something for the boys and tried to do something a little healthier for them this time.  Sweet and a little tangy, nutty and yummy, with glaze or without out (my preference) it is a keeper here!  <3 and HUGs!


Whole Wheat Cranberry Orange Banana Nut Bread

1 cup all purpose flour 
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 teaspoon ground cinnamon, use least amount and add more if desired
1 cup sugar, a little more if you need it
1/4 cup unsalted butter, cold and sliced
1 egg, beaten
frozen orange juice concentrate thawed and undiluted*...to use in bread, 3/4 cup and topping, 1/4- 1/2 cup
1 teaspoon vanilla
1-2 bananas, mashed
1/2 to 1 1/2 cup chopped pecans
1 1/2 to 2 cups chopped/sliced thin fresh cranberries

Directions 

Preheat oven to 350 degrees and spray loaf pan or bundt...this will be shorter.

Sift first 6 ingredients together in bowl
Stir in sugar
Cut in butter....flour will turn into a little coarse, sandy looking
Mix in egg, vanilla and 3/4 cup orange juice

Fold in banana, sliced/chopped cranberries and pecans 

Pour into greased desired pan

Bake in preheated 350 degree oven for 15 minutes.  
Rotate.
Cook another 10 minutes and check.  Checking every few minutes.

It is done when toothpick inserted in middle comes out clean and top is light brown.

Mine was done in 35 minutes.
As always, My oven cooks different than yours.  Check at earliest time and adjust cooking time accordingly.  
Let sit 10 minutes, run knife around edges to loosen and invert onto rack.

I like mine like this!  <3 and Hugs!

Cranberry Orange Drizzle

1/2 to 2/3 can whole cranberry sauce
1/4 to 1/2 cup frozen orange juice concentrate
1 cup confectioners sugar, adding more if you like it sweeter

Whisk all together and drizzle over individual pieces.   

You can also poke holes in the bread with a bamboo stick while bread is still warm.  Warm the glaze and drizzle over bread.  Make certain you have a plate underneath to catch the run off.  

*Note....I used frozen orange juice concentrate because that was what I had.  You can use 1 Tablespoon grated orange peel and 3/4 cup freshly squeezed orange juice for the bread, instead.
You can also substitute freshly squeezed orange juice with  1-2 teaspoons grated orange peel for the drizzle.

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Shared on The Country Cooks Foodie Friday
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