CRANBERRY-BANANA BREAD with ORANGE BUTTER
Delicious fruited bread to eat on a Saturday morning or to serve for a brunch or afternoon tea.
Bake the night before plan to serve it.
Cranberries were probably first known as crane berries because cranes living near cranberry bogs fed on the fruit. Later they were dubbed “bounce berries” because by the way ripe berries jump if dropped (bruised ones stay put).
The marshy waters of Cape Cod are a prime source of this native wetland berry and they are also in southern New Jersey.
1 1/2 cups all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 beaten eggs
1 cup sugar
3/4 cup coarsely chopped cranberries
3/4 cup mashed ripe banana
1/4 cup cooking oil
1 teaspoon finely shredded orange peel
Orange Butter recipe ( see below)
In a mixing bowl combine flour, cinnamon, baking soda, salt, and nutmeg.
In another bowl stir together eggs, sugar cranberries, banana, oil, and orange peel. Ad to flour mixture, stirring just until combined.
Pour batter into grease 9x5x3 inch loaf pan.
Bake in a 350 degree oven for 50 to60 minutes or till a toothpick inserted near the center comes out clean.
Cool 10 minutes.
Remove from pan;cool on a wire rack. Wrap and store overnight. Serve with Orange Butter.
Makes 1 loaf(18 servings).
In a small mixing bowl beat 1/2 cup margarine or buter with an electric mixer til softened. Add 1 tablespoon powdered sugar, 1 teaspoon finely shredded orange peel, 1 tablespoon orange juice, and 1/4 teaspoon vanilla.
Beat until smooth.
173 calories, 2 gram protein, 22 gram carbohydrate,9 gram total faat,(1 g saturated), 24 mg cholesterol, 103 mg sodium, 53 mg potassium
Heritage of America cookbook, copyright 1993.
Better Home and Gardens.
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Below are some delicious cookies.
Preheat oven to 300 degrees.
1/2 cup butter
2 tbsp sugar
1 tbsp vanilla
1 cup pecans
1 cup flour
Beat until soft 1/2 cup butter.
Add and blend until creamy 2 tbsp sugar.
Add: 1 Tbsp vanilla
Measure, then grind in a nut grinder Or (use blender), i cup pecan meats.
Sift before measuring, 1 cup flour.
Stir the pecans and the flour into the butter mixture.
Roll the dough into small balls ( round , the size of a quarter).
Place cookie balls on greased cookie sheet and Bake 30 minutes.
Roll cookie balls while hot in confectionary sugar.
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Vermont Butternut Soup2 pounds butternut squash, trimmed and cleaned
1 quart water
1 Tablespoon salt
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced bell pepper
1/4 cup butter ( 1/2 stick), melted
1/4 cup white wine
1 teaspoon tarragon leaves
1/2 teaspoon cinnamon
1/4 tsp cloves
4 cups chicken stock
1/4 cup all purpose flour
1/4 cup butter (1/2 stick), melted
1/2 cup Vermont Maple syrup
1/4 cup dry Sherry
Trim and seed the squash. COver wwwwwith water and salt: cook until soft, approximately 40 minutes. Strain out the squash, reserving 2 cups of liquid.
Sautee the diced vegetables in 1/4 cup butter and wine for 5 minutes. Add the herbs and spices.
Add the chicken stock and 1 cup of reserved liquid.
Bring to a boil: then thicken with a roux by mixing the flour with 1/4 cup of melted butter.
Add the cooked squash which has been pureed in a blender or Food Processor with the remaining 1 cup of reserved liquid.
Cook, stirring often , on low heat for 5 minutes.
Add the syrup and Sherry. Mix well. Serve.
Serves 12 to 16.
Source: The American Country Inn and Bed and Breakfast Cookbook Copyright 1987.
Italian Stuffed Mushrooms
- Olive oil
- 24 large (about 2” diameter) mushrooms, stems removed and chopped, caps reserved — I used cremini, but white mushrooms would work too.
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- ¼ cup green onion, chopped
- 1/3 cup ham (regular, pancetta, prosciutto), chopped
- 3-4 garlic cloves, chopped
- 1 cup mixed shredded Italian cheese (Fontina, Asiago, Parmesan, Mozzarella, etc.)
- Red pepper flakes to taste
- 1/4 cup (packed) chopped fresh basil
- 1 large egg
- Additional olive oil
Preheat oven to 350°F. Brush glass baking dish(es) that will fit all the mushrooms with oil.
Heat oil in medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, onion, ham and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, red pepper flakes, then basil. Season filling to taste with salt and pepper. Mix in egg.
Arrange mushroom caps in prepared dish(es), cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.
Can stuff mushrooms ahead and refrigerate. Remove from the refrigerator ahead of time to take the chill off. Preheat the oven and bake.
Original recipe: Italian-Stuffed Mushrooms, Bon Appetit, March 2003
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