| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
St. louis p, Post1 |
18 |
servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 2 |
c |
Granulated sugar |
| 1 |
ts |
Salt |
| 3 |
ts |
Baking soda |
| 1/4 |
c |
Butter – (1/2 stick); melted |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Orange juice |
| 2 |
c |
Cranberries; cut in half |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use
cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt
and baking soda together into bowl. In a separate bowl, beat together
butter, eggs and orange juice. Add to flour mixture; stir just until
blended. Stir in cranberries and pecans. Transfer batter to prepared
pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30
minutes. Test for doneness by inserting a toothpick in the center; it
should come out clean. Remove immediately from pans; let cool on
rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18
to 24 muffins.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”