Recipe(tried): 2 Cranberry Recipes

CRANBERRY BREAD

2 c sifted flour
3/4 c sugar
3 tsp baking owder
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 c chopped walnuts
1 egg
2 Tbsp melted shortening
1 can whole cranberry sauce (drained)
Grated rind of 1 orange

Mix together flour, sugar, baking powder, salt, baking soda, and cinnamon. Add nuts. In another bowl beat the egg; add sauce and shortening. Add dry ingredients; stir until blended. Pour into 9" x 5" loaf pan. Bake @ 350 for 45 minutes or til done. Cool.

Can be made as muffins. Adjust baking time to about 25-30 minutes.

Note: Although this calls for draining the cranberry sauce, I never have. It turns out just as well.

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CRANBERRY COFFEE CAKE

Filling;
1 1/2 c. chopped cranberries
1/4 c water
2/3 c sugar
2 Tbsp cornstarch

Streusel topping:
1/4 c sugar
1/4 c flour
1 Tbsp butter or margarine
1 Tbsp sliced almonds (optional)

Coffee Cake:
1 1/2 c flour
1/2 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3 Tbsp butter or margarine
2 large egg whites
1/2 c low-fat (1%) buttermilk or soured milk
1 tsp vanilla

Prepare cranberry filling in small saucepan: combine cranberries and water, and bring to boil. Lower heat and simmer, covered, for 5 min. or until tender. In small bowl, stir together the sugar and cornstarch, then stir into cranberry mixture. Cook over moderate heat, stirring constantly, for 4 minutes or until mixture is thickened. Remove from heat.

Preheat oven to 350 . To prepare streusel topping, in medium-size bowl, stir together the sugar and flour. Using a pastry blender or 2 knives, cut in the 1 Tbp butter until mixture resembles coarse crumbs. Stir in almonds (if using). Set aside.

Prepare coffee cake: in large bowl, mix together the flour, sugar, baking powder, baking soda, and nutmeg. Using a pastry blender or 2 knives, cut in the 3 Tbsp butter until the mixture resembles coarse crumbs. In small bowl, combine the egg whites, buttermilk, and vanilla. Add to flour mixture all at once and stir just til combined.

Spread two-thirds of the batter into a lightly greased 9" round baking pan. Spread the cranerry filling over batter. Drop the remaining batter in small mounds on top of cranberry filling. Sprinkle with streusel topping. Bake for 35-40 minutes or until golden. Serve warm. Serves 9.