Saturday, November 24, 2007

Here Are the Recipes

Wisconsin Cranberry Growers' Favorite Recipes is the name of the cookbook that we purchased in Wisconsin earlier. It was first printed in Nov. 1991, second printing in April 1994, third in June 1997 and fourth in Oct. 2004. To purchase one yourself, contact Wisconsin Cranberry Discovery Center at or (608)378-4878. I really don't remember the cost.

These are three recipes I used before Thanksgiving. They are all very good. The Cranberry Pumpkin Bread received rave reviews from several people! (I made this recipe 3 or 4 times. I actually doubled the recipe each time and made one regular sized loaf and 3 small loaves from each batch.) I've given away several small loaves. I've frozen the others for future use or giveaway. :-)

Cranberry Pumpkin Bread
This recipe is very moist and very delicious. (Not that it makes a lot of difference, but I was thinking of grandchildren perhaps not appreciating large "foreign objects" in their food. So, instead of using whole fresh cranberries, I chopped them. I also a little less sugar.)

1 1/2 cup sugar 1/4 tsp cloves
1/2 c. shortening 1 cup pumpkin
2 eggs, beaten 1/3 c. water
1 tsp. baking soda 1 2/3 c. flour
1/2 tsp. baking powder 1/2 cup chopped nuts
1/2 tsp. salt 1/2 c. whole cranberries
1 1/2 tsp. cinnamon

Cream sugar and shortening together. Beat eggs well and add to creamed mixture. Add baking soda, baking powder, salt, cinnamon, cloves, pumpkin, water, and flour; mix well. Fold in nuts and cranberries. Put in a greased bread tin. Sprinkle top with sugar and bake at 350 degrees for about 1 hour or until done. (test with toothpick)

Cran-Yogurt Muffins
(I chopped the cranberries)

1 c. oatmeal 1 tsp. salt
1 c. plain or vanilla yogurt 1/2 tsp. baking soda
1/2 c. cooking oil 1 tsp. baking powder
3/4 c. brown sugar 1 1/4 c. cranberries, halved
1 egg 3/4 c. walnuts or pecans
l c. flour 3/4 c. coconut

In a large bowl, combine oatmeal and yogurt. Let stand for 10 minutes. Add oil, sugar and egg; mix well. Sift in flour, salt, baking soda, and baking powder. Fold in cranberries, nuts, and coconut until just blended. (If you use the dried sweetened cranberries, reduce the sugar to 1/2 cup.) Spoon into muffin tins. Bake at 400 degrees for 20 minutes. Makes 12 - 16 muffins, depending upon the size of the tins.

Cranberry-Pumpkin Muffins

2 c. flour 1/2 tsp. allspice
3/4 c. sugar 1/3 c. cooking oil
3 tsp. baking powder 2 eggs
1 tsp. salt 3/4 c. pumpkin
1/2 tsp. cinnamon 2 c. cranberries, chopped

Sift together first 6 ingredients; set aside. Beat oil, eggs, and pumpkin; blend well. Add to dry ingredients. Stir just until moistened. Fold in cranberries. Spoon into muffin cups. Bake at 400 degrees for 25 to 30 minutes. Makes 1 1/2 dozen.

Pretty tasty!

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I enjoy being outdoors! I also love that I've two children (now grown up with families of their own)and six young grandchildren! :-) Sure would like to see them more often!!