METAL TOOTHPICK RECIPES

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CRANBERRY-NUT BREAD RECIPE - BETTYCROCKER.COM



Cranberry-Nut Bread Recipe - BettyCrocker.com image

Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 20 minutes

Yield 1

Number Of Ingredients 11

2 1/3 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
2 tablespoons grated orange peel
3 eggs
3/4 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
  • Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

Nutrition Facts : Calories 140 , CarbohydrateContent 17 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Slice, SodiumContent 180 mg

STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT



Steamed Carrot Pudding Recipe: How to Make It image

This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup shredded peeled carrots
1 cup shredded uncooked peeled potatoes
1 cup each raisins, chopped dates and nuts
VANILLA SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/4 cup butter, cubed
2-1/2 teaspoons vanilla extract
Dash ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.

Nutrition Facts : Calories 570 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 760mg sodium, CarbohydrateContent 75g carbohydrate (49g sugars, FiberContent 5g fiber), ProteinContent 9g protein.

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