WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Rosemary Hazelnut Cranberry Bread

1-2/3 cups sugar
2/3 cup vegetable oil
1/2 cup buttermilk
4 eggs
2 tsp. vanilla
1 Tbsp. grated lemon peel
3 cups all-purpose flour
2 tsp. baking soda

1 tsp. salt
2 tsp. dried rosemary , crushed
1-1/2 cups fresh or frozen cranberries, coarsely chopped OR
1 cup Ocean Spray Craisins Sweetend Dried Cranberries
1/2 cup chopped hazelnuts
.

Preheat oven to 350°F. Grease 9x5-inch loaf pan. Combine sugar, vegetable oil, buttermilk, eggs, vanilla, and lemon peel in a large bowl until well blended. Combine flour, baking soda, salt, and rosemary in a separate mixing bowl. Add dry ingredients to liquid, mixing just until dry ingredients are moistened. Gently stir in cranberries and hazelnuts. Spoon batter into prepared pan. Bake 1-1/2 hours or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes; let cool completely on wire rack for at least 2 hours. Makes 15 servings.

 

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative News