220 F TO C RECIPES

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SOUR CREAM-CRANBERRY BREAD RECIPE - BETTYCROCKER.COM



Sour Cream-Cranberry Bread Recipe - BettyCrocker.com image

The addition of sour cream makes this cranberry bread super moist. Don't forget the orange peel!

Provided by Betty Crocker Kitchens

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 10

2 1/3 cups Bisquick Heart Smart™ mix
3/4 cup granulated sugar
2 tablespoons grated orange peel
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
5 egg whites or 3/4 cup fat-free egg product
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
  • In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

Nutrition Facts : Calories 220 , CarbohydrateContent 35 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 20 g, TransFatContent 0 g

FESTIVE FRUITCAKE BARS RECIPE - BETTYCROCKER.COM



Festive Fruitcake Bars Recipe - BettyCrocker.com image

Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/4 cup Gold Medal™ all-purpose flour
2 1/2 cups candied cherries
1 package (8 ounces) pitted dates, cut in half
1 cup coarsely chopped pecans or filberts
1/3 cup granulated sugar
2 tablespoons orange juice

Steps:

  • Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
  • In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
  • Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

Nutrition Facts : Calories 220 , CarbohydrateContent 37 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Bar, SodiumContent 130 mg

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