Journal 2014
Listing of recipes made in 2014
01/?/14 Crescent Layer Bars with peanut butter chips (old)and chocolate chips (old)
01/10/14 Banana Bread
01/10/14 Cranberry Fruit Nut Bread – mini loaves and one regular loaf
01/10/14 Cranberry Walnut Oatmeal Cookies
10/2014 – Reese’s NoBake Peanut Butter Bars
Banana Bread
3/4 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas
1 3/4 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional : chopped walnuts 1/2 to 1 cup
Combine the salt, flour, baking powder and baking soda in a bowl. In another bowl combine the sugar, oil and eggs. Beat vigorously until frothy. Add mashed banana and blend well. Fold in the flour mixture until blended. Add nuts if desired. Pour into a greased and floured pan. Bake at 325 degrees F for one hour or until crust is brown.
Source: Crossfield Family recipe – since I was a little girl and learned how to bake in 4-H Club. Always get rave reviews when I make this and take to work, community events. I add about a 1 cup of chopped walnuts as an option. Usually, make several loaves at one time and freeze them to enjoy later.
Cranberry Pumpkin Bread – from the Oceanspray bag
1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin
1/2 cup oil
2 eggs
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
Preheat oven to 350ºF.
Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.
Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.
Makes one loaf.
Photo credit: www.oceanspray.com
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
Makes 2 1/4 cups.
Photo Credit: Ocean Spray
PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot. 14mg(<1%DV), Total Carb. 13grams(4%DV), Dietary Fiber <1gram(3%DV), Sugars 11grams, Vitamin C 2mg(3%DV), Dietary Exchange: Fruit 1
Cranberry Fruit Nut Bread – makes three loaves – one loaf measurements in parenthsis
6 cups all purpose sifted flour (2 cups)
3 cups sugar (1 cup)
4 1/2 teaspoons double acting baking powder (1 1/2 tsp)
3 teaspoons salt (1 tsp)
3/4 cup shortening (1/4 cup)
2 1/4 cup orange juice ( 3/4 cup)
3 tablespoons grated orange rind ( 1 tbl)
3 eggs, well beaten (1 egg)
1 1/2 cups chopped nuts (1/2)
6 cups of fresh cranberries, chopped or cut in half (2 cups)
Sift together the flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3). Spread corners and sides slightly higher than center. Bake in a moderate oven 350degrees F about one hour…. until crust is golden brown and toothpick inserted comes out clean. Remove from pan while still warm. Cool on rack. Store overnight for easier slicing.
Makes three loaves.
Source: Crossfield Collection – modified from recipe shared by Nutrition Aid from Hartwick, Otesgo County – Suzie
Photo credit: Ocean Spray
Excellent bread – often a request for Thanksgiving and Christmas Time. Often make into small individual loaves for gift giving.
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