I will be trying this recipe this coming week.  This just may be the perfect cranberry bread recipe.  Although I have to admit, I don’t care for nuts in bread and will be leaving those out.  I will also be trying this bread with Splenda instead of sugar.

2 Cups All-Purpose Flour

3/4 Cup Granulated Sugar

1/2 Tsp. Salt

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1 Cup Fresh Cranberries, chopped (sometimes I add 1 ½ Cups)

1/2 Cup Pecans or Walnuts, chopped 1 Egg

2 Tab. Canola or vegetable oil

3/4 Cup Freshly squeezed Orange Juice

Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

I just developed a taste for Cranberries and have been looking high and low for a Cranberry Bread.  I am not sure this is the perfect recipe, but decided to share it for those who love to cook with Bisquick. 

1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour.

Especially good spread with cream cheese.

2 tablespoons vegetable oil — plus more for pan

3 1/2 cups all-purpose flour — plus more for pan
2 tablespoons ground mustard
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 Pinch cayenne
1 large egg — beaten lightly
1 bottle light beer — (12-ounce)
1 cup grated smoked Gouda
1 tablespoon chopped fresh thyme leaves

Preheat the oven to 350 degrees F. Grease and flour a loaf pan.

Mix together flour, ground mustard, salt, baking soda, baking powder, and cayenne into a large bowl.

In a separate bowl whisk together egg, vegetable oil and beer and stir the batter until it is just combined.

Add the wet ingredients to the dry. Mix in the cheese and thyme. Pour the batter into the pan and bake for 45 minutes.

Let cool on a wire rack.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.

Serves about 12

1-1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
pinch of cayenne pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1-1/4 cup shredded sharp cheddar cheese
1/4 cup melted butter
1 large egg
1 cup milk

Preheat oven to 425 degrees F. Grease 12 regular-sized muffin cups or line with paper muffin cups.

In a large mixing bowl, combine flour, cornmeal, baking powder, salt and the herbs. Stir in cheese.

In another bowl, mix together the melted butter, egg and milk. Add to the flour mixture and stir together until all is moistened. Do not overmix. Batter will be a little lumpy.

Divide into 12 muffin cups. Bake for 15 - 20 minutes, until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.

• 1 (11 ounce) Dark Corn Syrup
• 1/2 cup butter
• 2 cups flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1 egg
• 1 cup milk

Preheat oven to 350 degrees F. In large saucepan, melt syrup with butter, stirring until smooth. Set aside. In a large bowl, combine flour, salt, baking soda, ginger, and cinnamon and mix well. Add the syrup mixture along with the egg and milk and mix until combined. Spray a 9″ square pan with baking spray and pour in the batter. Bake at 350 degrees F for 45-55 minutes until set and gingerbread begins to pull away from the sides of the pan. Cool for 5 minutes, then remove from pan and cool completely. Best served warm.

Another 100 year old recipe.  I hope you enjoy making this recipe.

2 cups corn meal
1 1/2 cups boiling water
1/2 teaspoon salt
1/4 to 1/2 tsp sugar or other sweetener
vegetable oil for frying
Put the corn meal, salt, and sugar in a bowl, Pour the boiling water in slowly, stirring constantly until it makes a thick paste.

Use your hands to form the paste into palm sized patties, slipping them carefully into hot oil
Fry to golden brown, turning once.   Drain on paper towels and serve hot.

I love old recipes because you know these are the tried and true recipe.  This recipe is over 100 years old.  For an old fashion dessert, just add 1/2 cup of sugar or honey.

1 pint sweet milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 eggs, room temperature, separated

Preheat oven to 375 degrees.

Scald milk (do not boil).  Stir in butter, cornmeal and salt.  Cook stirring constantly. Until cornmeal comes away from sides of pan and thickens.  Set aside to cool to lukewarm.

Add beaten egg yolks. Mix throughly.  Fold in stiffly beaten egg whites. Mix gently but throughly.

Pour into greased and floured 2-quart baking dish. Bake 1 hour or until top is golden brown.
Serve immediately.

Serving Size 1
Recipe makes 6 servings
Calories 260, Total Fat 17.4g, Saturated Fat 9.7g, Cholesterol 144mg, Sodium 543mg,
Total Carbohydrate 19.5g, Dietary Fiber 1.5g,  Sugars 4.6g

1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large
bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato
mixture and mix to make a soft dough. Then add milk a tablespoon at a time
to mixture and continue to cut in. Turn the dough out onto a floured board
and toss lightly until the outside of the dough looks smooth. Roll the dough
out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a
greased pan and coat tops with melted butter. Bake for about 15 minutes.
(Watch your oven: If the biscuits are browning too fast, lower the temperature.)