Crockpot Cranberry Nut Breadbreads 2 cup cranberries, fresh 1 apple, cooking 1/2 cup walnuts 2 cup flour 1 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoon butter; softened 1 egg 1 tablespoon orange peel, grated 1/2 cup orange juice Put cranberries, apple and nuts through the coarsest blade of a food grinder and set aside. Combine flour, sugar, baking powder and salt in a deep bowl. Cut in butter until the size of peas. Stir in egg, orange peel and juice, and the cranberry apple mixture. Stir until blended. Spoon into greased 2-quart mold or coffee cans. Cover with foil and tie. Place mold or cans on rack in slow cooker and pour 2 cups hot water into bottom of pot. Cover pot and cook on high for 2 1/2 to 3 hours. Remove mold from pot and let stand for several minutes. Turn out on cooling rack. Serve warm with butter. Source: Crockery Cookery, by Mable Hoffman Submitted By KARL LEMBKE On 07-24-94 1015 |
