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Tidewater Kitchen

1 t. vanilla extract Cooking spray

Combine dry ingredients; add to creamed mixture alternately with banana, mixing well after each addition. Fold in cranberries. Pour batter into a 9” x 5” x 3” loaf pan coated with cooking spray. Bake at 350° for 60 minutes, or until bread tests done, shielding the last 15 minutes. Cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.

Toss cranberries with 1/4 cup f lour; set aside. Combine remaining f lour, whole wheat f lour and next 3 ingredients in a large mixing bowl. Make a well in the center of the mixture. Combine the orange juice and the next 4 ingredients. Add to dry mixture, stirring just until moistened. Stir in chopped cranberries. Spoon batter into miniature muffin pans coated with cooking spray, filling three-fourths full. Bake at 350° for 12 minutes.

MINI CRANBERRY MUFFINS Makes 3 dozen 1 cup fresh cranberries, chopped 1 cup f lour, divided 1/2 cup whole wheat f lour 1 t. baking powder 1/2 t. baking soda 1/3 cup sugar 1 cup orange juice 1/2 cup wheat bran cereal 2 T. expeller pressed canola oil 1 egg, slightly beaten

CRANBERRY FRUIT BAKE Serves 12 1 15-oz. can pear halves 1 15-oz. can peach halves 1 15-oz. can apricot halves 1 20-oz. can pineapple slices 1/4 cup butter 1/3 cup brown sugar 3 T. Dijon mustard 1 14-oz. can whole-berry cranberry sauce Drain fruit; cut pear, peach and apricot halves in half, and pineapple slices into quarters. Combine fruit in a 12” x 8” x 2” baking dish; set aside. Melt butter in a small saucepan; add brown sugar and mustard. Cook over low heat until sugar dissolves. Add cranberry sauce and simmer, uncovered, for 5 minutes. 56

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Tidewater Times December 2018  

Tidewater Times December 2018