CRANBERRIES 1
LOW-SUGAR CRANBERRY ORANGE BREAD
2 cups all-purpose flour
1 cup Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar or 2 tablespoons heat-stable sugar
substitute equal to 1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup fat-free milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen (thawed)
1/4 cup chopped nuts (optional)
Heat oven to 350°F. Grease and flour 9 x 5-inch loaf pan.
In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Stir in cranberries and nuts. Pour batter into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
1 LOAF (16 SERVINGS
ORANGE CRANBERRY UPSIDE DOWN CAKE
1 cup granulated sugar, divided
1/2 cup water
2 tablespoons cornstarch
1-1/2 cups fresh or frozen (not thawed) cranberries
2 oranges, peeled, sliced and halved
4 teaspoons grated orange peel, divided
1 cup all-purpose flour
1 tablespoon baking powder
8 tablespoons (1 stick) margarine or butter
1 cup Oats (quick or old fashioned, uncooked)
1/2 cup fat-free milk
2 egg whites, lightly beaten
Heat oven to 400°F.
In medium saucepan, combine 2/3 cup sugar, water and cornstarch; mix well. Stir in cranberries. Heat to a boil; reduce heat. Simmer 2 minutes or until thickened. Stir in oranges and 2 teaspoons orange peel. Spread into 9-inch quiche dish or 9 x 9-inch square baking pan.
In large bowl, combine flour, baking powder, remaining 1/3 cup sugar and remaining 2 teaspoons orange peel; mix well. Using pastry blender or 2 knives, cut in margarine until crumbly. Stir in oats, milk and egg whites, mixing until moistened. Spread over fruit.
Bake 28 to 35 minutes or until golden brown. Cool 15 minutes in pan on wire rack. Invert onto serving platter. Serve warm.
CRANBERRY EGGNOG BREAD
1 large egg
1/4 cup egg substitute
1 cup granulated sugar
1 cup light eggnog
1/4 cup canola oil
1/4 cup rum
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh cranberries, washed and well-drained
Preheat oven to 350 degrees F. Coat pan(s) with cooking spray.
Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, oil, rum and vanilla extract; beat until smooth.
Stir together flour, baking powder, salt and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
Pour batter into prepared pan or pans. Bake until fork or tester inserted in center comes out clean, about 50 to 60 minutes for 1 large loaf, 40 to 50 minutes for 2 medium loaves or 35 to 40 minutes for 3 small loaves. Let cool completely. Wrap tightly; refrigerate or freeze.
Yield: 1 (9 x 5-inch) loaf or 2 (8 x 3 3/4 -inch) loaves or 3 (5 3/4 x 3 1/4-inch) loaves.
PUMPKIN CRANBERRY BREAD
3 C. all-purpose flour
1 T. plus 2 t. pumpkin pie spice
2 t. baking soda
1 1/2 t. salt
3 C. granulated sugar
1 can (15 oz.) Pumpkin
4 large eggs
1 C. vegetable oil
1/2 C. orange juice or water
1 C. sweetened dried, fresh or frozen cranberries
Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl; set aside. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Makes 2 loaves
CRANBERRY WHEAT BREAD W/CREAMY ORANGE SPREAD
2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup orange juice
1/2 cup margarine, melted
2 eggs, beaten
1-1/2 cups cranberries, coarsely chopped
2 tbs rated orange peel
Creamy Orange Spread
Combine dry ingredients. Add combined juice, margarine and eggs, mixing just until moistened. Fold in cranberries and peel. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350F for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve with Creamy Orange spread.
CREAMY ORANGE SPREAD
8 oz pkg. cream cheese, softened
1/4 cup orange marmalade
Combine ingredients, mixing until well-blended.
Makes 1 loaf.
VARIATION
Substitute light Neufchatel cheese for cream cheese.
CRANBERRY OAT MUFFINS
2 C rolled oats
2 C light soy milk
2 C whole wheat flour
1/2 t salt
2 t cinnamon
1/2 t nutmeg
1 t cream of tartar
2 t baking soda
1 C brown sugar or other sweetener
2 T EnerG egg replacer
1/2 C water
1/2 C unsweetened applesauce
3/4 Crasins (dried sweetened cranberries)
Preheat oven to 400 F. Combine oats and soy milk in a large bowl. Set aside. Sift flour, salt, cinnamon, nutmeg, cream of tartar and baking soda together. Stir in sweetener. Beat egg replacer and water in a small bowl until foamy. Combine egg replacer liquid, applesauce and oat mixture. Mix well. Add crasins and dry ingredients and mix only until evenly blended, overmixing makes the muffins dense and hard. Put batter into non-stick muffin tins to about 2/3 full. Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes.
24 muffins, each 106 calories:
5% from fat (0.65 g), 86% from carbohydrates (23.6 g), 9% from protein (2.48 g). Sodium 121 mg, Fiber 1.7 g.
WHOLE WHEAT CRANBERRY MUFFINS
1 cup All-bran cereal
1 1/4 cup Milk
1 1/2 cup Whole wheat flour
1/2 cup Sugar
1 tbl Baking powder
1/4 tsp Salt
1 Egg beaten
1/4 cup Vegetable oil
1 tbl Grated orange zest
3/4 cup Walnuts toasted, chopped
1 cup Cranberries, fresh or frozen (unthawed)
Preheat oven to 400 degrees. Grease or line muffin tins with paper cups.
Combine bran and milk in a bowl and set aside to soften for 5 minutes.
In another large bowl, mix together whole wheat flour, sugar, baking powder, and salt with a fork.
Add egg, oil, and zest to bran mixture. Stir to combine. Pour into dry ingredients and stir until evenly moistened. Stir in nuts and cranberries. Spoon into muffin cups. Bake about 20 minutes, until tester comes out clean.
yields 12 muffins.
CRAN-APPLE WHEAT BREAD
Mix together in a large bowl:
4 c. whole wheat flour (or 3 1/3 plus 2/3 c white flour)
4 t. baking powder
1 t. allspice
1 t. cloves
1 t. ginger
1 T. cinnamon
2 T. cornstarch
In a separate bowl, mix:
1 c. skim milk
1 1/4 c. unsweetened applesauce
1/2 c. honey
1 bag frozen cranberries, thawed
3 tart apples, chopped into small pieces
Stir wet ingredients into dry ingredients, pour into
nonstick pans, and bake in a 400 degree oven until golden brown and firm.
CRANBERRY ORANGE BREAD
2 cups all-purpose flour
1 cup Oats (quick or old fashioned, uncooked)
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup chopped fresh, frozen (thawed) or dried cranberries
1/2 cup chopped walnuts or pecans (optional)
3 eggs, lightly beaten
3/4 cup low-fat milk
1/3 cup orange juice
1/3 cup vegetable oil
1 tablespoon grated orange peel
Heat oven to 350°F. Grease and flour bottom only of 9 x 5-inch loaf pan.
In large bowl, combine flour, oats, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries and walnuts, if desired. In medium bowl, combine eggs, milk, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped. 1 LOAF
CRANBERRY OAT BREAD
Makes 2 loaves
3/4 cup honey
1/3 cup vegetable oil
2 eggs
1/2 cup milk
2-1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups fresh or frozen cranberries
1 cup chopped nuts
Combine honey, oil, eggs and milk in large bowl; mix well. Combine flour, oats, baking soda, baking powder, salt and cinnamon in medium bowl; mix well. Stir into honey mixture. Fold in cranberries and nuts. Spoon into two 8-1/2 x 4-1/2 x 2-1/2-inch greased and floured loaf pans.
Bake in preheated 350°F oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans; cool completely on wire racks.
CRANBERRY WHEAT QUICK BREAD
2 c. all purpose flour
1 c. whole wheat flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. orange juice
1/2 c. butter (melted)
2 eggs
1 1/2 c. cranberries, coarsely chopped
Combine dry ingredients. Add combined juice, butter and eggs, mixing just until moistened. Fold in cranberries. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350 degrees 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Variation: substitute 1 cup chopped dried apricots for cranberries.
CRANBERRY VELVET FREEZE
2 cans (16 ounces each) whole-berry cranberry sauce
2 cans (one 20 ounces, one 8 ounces) crushed pineapple, drained
1 package (10-1/2 ounces) miniature marshmallows
1 cup green maraschino cherries, quartered
1 cup red maraschino cherries, quartered
1 teaspoon lemon juice
3 cups heavy whipping cream, whipped
In a large bowl, combine the cranberry sauce, pineapple, marshmallows, cherries and lemon juice. Fold in whipped cream.
Spoon into an ungreased 13-in. x 9-in. x 2-in. dish. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
HOME
CHRISTMAS
HOME
Email: marmac34@yahoo.com
