Guest guest Posted December 12, 1999 Report Share Posted December 12, 1999 I picked these off the startribune.com web site. They were published last week. Cranberry-Nut Bread Cranberry-Pineapple Baked Apples Date-Stuffed Apples * Exported from MasterCook * Cranberry-Nut Bread Recipe By : " Vegetarian Cooking for Everyone " by Deborah Madison Serving Size : 8 Preparation Time :0:00 Categories : Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries 1/2 cup sugar Grated zest of 1 orange plus 2 tablespoons orange juice 6 tablespoons butter 3/4 cup light brown sugar -- packed 2 eggs -- at room temperature 1 cup buttermilk 2 1/2 cups all-purpose flour 1/8 teaspoon ground cloves 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup pecans or walnuts -- finely chopped Butter and flour for greasing pan Makes 8 slices Preheat oven to 375 degrees. In a small saucepan, cook cranberries, sugar, orange zest and juice over high heat, stirring frequently, until most berries burst and sugar is dissolved, about 4 to 5 minutes. In a large mixing bowl, cream butter and brown sugar until light and fluffy, then add eggs one at a time and beat until smooth. Add buttermilk. In a separate bowl, combine flour, cloves, baking soda, baking powder and salt and stir half into batter. Add cranberries and remaining flour and then fold in nuts. Butter and flour a medium-size (4-or 5-inch by 8 1/2-inch) loaf pan. Spoon batter into pan and bake in the center of the oven until well-browned on top and a toothpick inserted in center of the loaf comes out clean, 65 to 70 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice and serve. Nutrition information per serving: Calories 380, Carbohydrates 46 g, Protein 6 g Fat 21 g, including sat. fat 7 g, Cholesterol 79 mg, Sodium 500 mg, Calcium 122 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 2 bread/ starch exch., 1 other carb. exch., and 4 fat exch. Published Thursday, December 9, 1999 © Copyright 1999 Star Tribune. All rights reserved. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Pineapple Baked Apples Recipe By : Healthful cooking, Mary Carroll, StarTribune 12/9/99 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large tart apples 1/2 cup sugar 1/3 cup cranberries 1/4 cup chopped dried pineapple 1/4 teaspoon ground cardamom or cinnamon 1 cup apple cider Serves 4. Fresh cranberries and dried pineapple provide a tart-sweet filling. Preheat oven to 350 degrees. Using melon baller, core apples to within 1/4 inch of bottom. Place in an 8-inch square baking dish and divide sugar, cranberries, pineapple and cardamom or cinnamon evenly among apple cavities. Pour cider into dish around apples. Bake 1 hour, or until very soft but not split, basting frequently with cooking liquid. Nutrition information per serving: Calories 275, Carbohydrates 71 g, Protein 1 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 3 mg, Calcium 25 mg, Dietary fiber 7 g. Diabetic exchanges per serving: 2 1/2 5/8 fruit exch. and 1 other carb. exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date-Stuffed Apples Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 12/9/99 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large tart apples 3/4 cup brown sugar 1/2 cup chopped pitted dates 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup water 1 cup plain yogurt 2 tablespoons maple syrup Serves 4. Preheat oven to 350 degrees. Using melon baller, core apples to within 1/4 inch of bottom. Place in an 8-inch square baking dish and divide brown sugar, dates and spices evenly among apple cavities. Pour water into dish around apples. Bake 1 hour, or until very soft but not split, basting frequently with cooking liquid. In small bowl, combine yogurt and maple syrup. Spoon over apples. Nutrition information per serving: Calories 410, Carbohydrates 100 g, Protein 4 g, Fat 2 g, including sat. fat 1 g, Cholesterol 4 mg, Sodium 61 mg, Calcium 180 mg, Dietary fiber 8 g. Diabetic exchanges per serving: 2 fruit exch., 4 1/2 other carb. exch., and 1/2 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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