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Links from March 27, 2014

These are my links from March 27, 2014

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Links from March 26, 2014

These are my links from March 26, 2014

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Links from March 16, 2014

These are my links from March 16, 2014

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Links from March 7, 2014

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Links from February 6, 2014

These are my links from February 6, 2014

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Apple cranberry nut bread

Food.com

 Made this today

Apple Cranberry Nut Loaf

By newspapergal on December 01, 2004

PhotoPhoto by newspapergal

3 Reviews
  • timer
  • Prep Time: 25 mins
  • Total Time: 1 hrs 20 mins
  • Yield: 2 loaves

About This Recipe

“My boss makes this bread every holiday season, and it is soooo good. I couldn’t believe my life was devoid of cranberry bread before I met my boss! :) *note – this makes 2 loaves of bread *note2 – the bread requires 2 days of refrigeration before serving. (and it freezes really really well)”

Ingredients

    • 3 cups flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4 cups sugar
    • 1/2 cup shortening
    • 2 eggs
    • 1/2 cup orange juice
    • 1/2 cup sour cream
    • 1 cup chopped nuts ( I use pecans, but walnuts would also work)
    • 1 1/2 cups coarsely chopped fresh cranberries
    • 1 cup apple, peeled,cored &,shredded

Directions

  1. Heat oven to 350*.
  2. Grease& flour two 9×5 loaf pans.
  3. Combine flour, salt& soda- sift together in medium bowl, and set aside.
  4. In large mixing bowl, cream sugar and shortening.
  5. Add eggs, sour cream& orange juice.
  6. Stir flour in until just moistened.
  7. Fold in cranberries, shredded apple and nuts.
  8. Divide mixture between prepared loaf pans; bake 50 minutes, or until a tester comes out clean.
  9. Bread should be golden brown.
  10. Cool 10 minutes in pans, then cool on rack until cool.
  11. Wrap each loaf tightly and store in refrigerator for 2 days before slicing, or freeze.
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Links from January 11, 2014

These are my links from January 11, 2014

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Moroccan Chicken with Preserved Lemons

Roasted Chicken This recipe comes from the New York Times, http://www.nytimes.com/recipes/1014407/roasted-chicken-with-preserved-lemons.html. I’ve made it several times and it always seems to turn out luscious.  The only thing I add is to  put part of an onion inside the chicken before ro

By  and   (of course Bittman is involvedastin

INGREDIENTS

  • 2 3 1/2-pound chickens
  • 4 preserved lemons
  • 1 tablespoon ground cumin
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 2 tablespoons honey

PREPARATION

1.  Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
2.  Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
3.  Remove from oven, and allow to rest for 15 or 20 minutes.
4.  Reduce juice from pan over medium heat. Pour over carved chicken.

Links from January 8, 2014

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Links from December 21, 2013

These are my links from December 21, 2013

  • Isa’a Rosemary Chocolate Chip Cookies – “There is something otherworldly about the rosemary-chocolate combination, and it makes these my favourite cookies in the world… They are buttery, golden, sublime, and just slightly exotic. If you haven’t tried the rosemary-chocolate combo, be prepared to fall in love.” From Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week.
    chocolate chocolate chip rosemary cookie recipe
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