steve2-in-la
Well-known member
Cranberry-Lemon with a Lemon-Cheese Ribbon. They turned out fantastic. Thanks Meryl. You spotted us a winner.
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Inspired by Meryl's Pumpkin Bread, today I made Cranberry-Chocolate Cheese Ribbon Bread and
- Thread starter steve2-in-la
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steve2-in-la
Well-known member
If not me,who? If not now, when? If you can't beat 'em join. . . well, they were still gewd.
steve2-in-la
Well-known member
Only fair to share: RECS: Cranberry Lemon Bread & Chocolate Cranberry Bread w/Cream Cheese Ribbon
Chocolate Cranberry Bread with Cream Cheese Ribbon
1-1/2 cups ALL-PURPOSE FLOUR
1 tsp BAKING POWDER
1/2 tsp BAKING SODA
1/2 tsp SALT
3/4 cup SOUR CREAM
3/4 cup UNSWEETENED COCOA POWDER
6 Tbsp BUTTER, softened
1 cup GRANULATED SUGAR
2 LARGE EGGS, at room temperature
3/4 tsp PURE VANILLA extract
1 cup fresh OR FROZEN CRANBERRIES, coarsely chopped
3 oz DARK CHOCOLATE, coarsely chopped
6 oz CREAM CHEESE, softened
1/3 cup SUGAR
1 Tbsp FLOUR
1 EGG
2 tsp GRATED ORANGE PEEL
Preheat oven to 350° F. (325 F for dark pans). Butter bottom and sides of 9x5x3” loaf pan or 2 greased 7-1/2 x 3-1/2 x 3” loaf pans lined with parchment paper, sprayed with PAM. For filling, beat cream cheese, sugar and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.
Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Pour one-quarter of batter into each loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling.
Bake for 50 to 60 minutes or until toothpick inserted in center of bread comes out clean.
Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack.
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Cranberry-Lemon Bread with Cream Cheese Ribbon
2 cups FLOUR
1 tsp SALT
1 tsp BAKING SODA
1 tsp BAKING POWDER
1/4 cup SHORTENING, softened
1-1/4 cups SUGAR
2 LARGE EGGS, beaten lightly
1/2 cup BUTTERMILK
1/2 tsp VANILLA
1 Tbsp GRATED LEMON RIND
1 cup fresh or unthawed frozen CRANBERRIES
6 oz CREAM CHEESE, softened
1/3 cup SUGAR
1 Tbsp FLOUR
1 EGG
2 tsp GRATED LEMON PEEL
For filling, beat cream cheese, sugar and flour together in small bowl. Add egg; mix to blend. Stir in lemon peel; set aside.
Combine well with a fork the flour, salt, baking powder and soda. In another bowl, stir together the shortening and sugar, add the eggs and combine well. Stir in buttermilk, vanilla, rind and combine well. Add the flour mixture, stir until just mixed, then stir in the cranberries gently. Pour one-quarter of batter into each loaf pan. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling.
Bake in 2 greased 7-1/2 x 3-1/2 x 3” loaf pans lined with parchment paper, sprayed with PAM (or one large pan) at 350° for 40-45 minutes (or 1 hour for the larger) until a tester comes out clean
Cool in pan(s) for 10 minutes, depan then cool on a rack for 2 hours. When wrapped in plastic wrap, these keep well in the refrigerator or freezer.
Chocolate Cranberry Bread with Cream Cheese Ribbon
1-1/2 cups ALL-PURPOSE FLOUR
1 tsp BAKING POWDER
1/2 tsp BAKING SODA
1/2 tsp SALT
3/4 cup SOUR CREAM
3/4 cup UNSWEETENED COCOA POWDER
6 Tbsp BUTTER, softened
1 cup GRANULATED SUGAR
2 LARGE EGGS, at room temperature
3/4 tsp PURE VANILLA extract
1 cup fresh OR FROZEN CRANBERRIES, coarsely chopped
3 oz DARK CHOCOLATE, coarsely chopped
6 oz CREAM CHEESE, softened
1/3 cup SUGAR
1 Tbsp FLOUR
1 EGG
2 tsp GRATED ORANGE PEEL
Preheat oven to 350° F. (325 F for dark pans). Butter bottom and sides of 9x5x3” loaf pan or 2 greased 7-1/2 x 3-1/2 x 3” loaf pans lined with parchment paper, sprayed with PAM. For filling, beat cream cheese, sugar and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.
Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Pour one-quarter of batter into each loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling.
Bake for 50 to 60 minutes or until toothpick inserted in center of bread comes out clean.
Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack.
=================================================
Cranberry-Lemon Bread with Cream Cheese Ribbon
2 cups FLOUR
1 tsp SALT
1 tsp BAKING SODA
1 tsp BAKING POWDER
1/4 cup SHORTENING, softened
1-1/4 cups SUGAR
2 LARGE EGGS, beaten lightly
1/2 cup BUTTERMILK
1/2 tsp VANILLA
1 Tbsp GRATED LEMON RIND
1 cup fresh or unthawed frozen CRANBERRIES
6 oz CREAM CHEESE, softened
1/3 cup SUGAR
1 Tbsp FLOUR
1 EGG
2 tsp GRATED LEMON PEEL
For filling, beat cream cheese, sugar and flour together in small bowl. Add egg; mix to blend. Stir in lemon peel; set aside.
Combine well with a fork the flour, salt, baking powder and soda. In another bowl, stir together the shortening and sugar, add the eggs and combine well. Stir in buttermilk, vanilla, rind and combine well. Add the flour mixture, stir until just mixed, then stir in the cranberries gently. Pour one-quarter of batter into each loaf pan. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling.
Bake in 2 greased 7-1/2 x 3-1/2 x 3” loaf pans lined with parchment paper, sprayed with PAM (or one large pan) at 350° for 40-45 minutes (or 1 hour for the larger) until a tester comes out clean
Cool in pan(s) for 10 minutes, depan then cool on a rack for 2 hours. When wrapped in plastic wrap, these keep well in the refrigerator or freezer.
steve2-in-la
Well-known member
Picked up "gewd" from Larry the Cable Guy. Didn't know he invented "Hollywood-speak". . .
The things you learn here! Besides, I NEVER speak of "the Hilton Twins". Those deadbeats owe me 20 bucks.
The things you learn here! Besides, I NEVER speak of "the Hilton Twins". Those deadbeats owe me 20 bucks.
steve2-in-la
Well-known member
The ribbon-thing's a terrific addition. Next, I'm putting it in a Brown-Sugar Carrot Bread then >.
a loaf of Zuccini-Cardamom. Virtually impossible to go wrong and takes these ordinarily tasty quick breds into the realm of "kick-ass!". Thanks again!
a loaf of Zuccini-Cardamom. Virtually impossible to go wrong and takes these ordinarily tasty quick breds into the realm of "kick-ass!". Thanks again!
Can anyone tell me why I copy/paste these recipes into a Word document and get funny symbols?
And no, I don't think it's because I'm in the middle of Dan Brown's The Lost Symbol book....
The 1/4 looks like a small circle, the 1/2 looks like the omega symbol and the 3/4 looks like a small a and e back to back.
And no, I don't think it's because I'm in the middle of Dan Brown's The Lost Symbol book....
The 1/4 looks like a small circle, the 1/2 looks like the omega symbol and the 3/4 looks like a small a and e back to back.
If the amounts were written using the right numeric keyboard, they
might "convert" or "translate" over to these symbols when you paste into Word. See the link to see if they match yours. Just a guess.
Look up one of the symbols you ended up with and see if the numeric value would make more sense in a recipe.
http://www.forlang.wsu.edu/help/keyboards.asp
might "convert" or "translate" over to these symbols when you paste into Word. See the link to see if they match yours. Just a guess.
Look up one of the symbols you ended up with and see if the numeric value would make more sense in a recipe.
http://www.forlang.wsu.edu/help/keyboards.asp
steve2-in-la
Well-known member
For those of you having issues copying this, I changed the fractions to numerals. Should help.