2 large oranges6 tablespoons butter 23⁄4cups all-purpose flour
2 cups sugar1 cup whole wheat flour
1 teaspoon salt1 teaspoon baking soda
11⁄2teaspoonsbaking powder1 teaspoonground cinnamon
1 teaspoon ground nutmeg
1⁄2teaspoon ground allspice1⁄2teaspoon ground ginger
1⁄2teaspoon ground cloves2 large eggs, slightly beaten
2 cups coarsely chopped walnuts3 cups frozen lowbush cranberries
Spiced Cranberry Bread
Betty Ryan • Seattle, Washington
25
Allow the baked bread to cool on racks for 20 minutes. Remove the cooled bread from the pans and peel off the foil. Cool the loaves completely before wrapping them in foil and freezing. This bread will slice without crumbling if kept in the freezer until just before serving.
MAKES 2LOAVES
Variations:• Stir 1⁄2 to 1 cup chopped candied orange peel into the batter before baking.
• Substitute 1 cup firmly packed brown sugar for 1 cup of the white sugar.
Preheat the oven to 325°F and grease an 8-inch square baking pan.
Prepare the biscuit mix according to directions on the package. Turn the batter into the prepared pan and cover with a layer of berries. Sprinkle the sugar over the berries. Bake until golden brown, 20 to 25 minutes. Serve hot or cold, plain or with a topping. This is a good recipe when you have only a few berries on hand.
MAKES 8 SERVINGS
Variation:Almost any firm, small-seeded berry will work in this recipe.
Nonstick cooking spray, for greasing2 cups purchased biscuit mix, plus ingredients called for on packageinstructions
Lowbush cranberries
1 cup sugar
Coffee Break Cake
Corrine U. Palmer • Olympia, Washington
26
Preheat the oven to 400°F and grease a 9-inch square baking pan.
Sift together the flour, sugar, baking powder, and salt. Whip the cream until thick and carefully stir in the egg. Add the whipped cream and egg to the flour mixture and gently stir until the dough forms a ball.
Press the dough evenly into the prepared pan and cover it with a thick layer of jelly. Arrange the apple slices in rows on top of the jelly and press firmly into place. Sprinklewith brownsugar and cinnamon.
Dot generously with butter. Bake until golden brown, 30 to 35 minutes. Serve warm.
MAKES 6 TO 8 SERVINGS
Nonstick cooking spray, for greasing2 cups all-purpose flour
3 tablespoons sugar3 teaspoons baking powder
Pinch of salt1 cup heavy cream1 large egg, slightly beaten
Lowbush Cranberry Jelly (page 174)
2 to 3 apples, peeled and cut into thick slices
Brown sugarGround cinnamon
Butter
Cran-Apple Breakfast Treat
27
Preheat the oven to 375°F. Grease an 8-inch square baking pan.
Sift together 2 cups of the flour, 1⁄2 cup of the sugar, the baking powder, and the salt. Cut 5 tablespoons of the butter into the dry ingredients until the mixture is crumbly. Mix the egg and milk, and then add it to the flour mixture, stirring slowly, then beat until well blended. Spread the batter into the prepared pan and sprinkle the berries evenly over the top.
For the streusel topping, combine the remaining1⁄4 cup flour and 1⁄2 cup sugar, and then cut the remaining 3 tablespoons butter into the mixture until crumbly. Sprinkle this over the berries. Bake until a toothpick or skewer inserted into the center comes out clean, 30 to 35 minutes. Serve warm.
MAKES 6 TO 8 SERVINGS
Nonstick cooking spray, for greasing21⁄4cups all-purpose flour
1 cup sugar3 teaspoons baking powder
3⁄4teaspoon salt8 tablespoons butter1 large egg, slightly beaten
1⁄2cup milk21⁄2 cups lowbush cranberries
Lowbush Cranberry Coffee Cake
University of Alaska Cooperative Extension Service
Use an electric fan to quickly clean your picked berries. Set up the fan outdoors and place a large container in front of and below it. Slowly pour the berries from above the fan so they fall through the moving air and into the container. Leaves and debris will be blown away.
28
Preheat the oven to 450°F.
Prepare the filling by combining the jelly, chopped apple,brown sugar, cinnamon, and nuts.Blend lightly until themixture becomes a spreadableconsistency.
For the dough, in separate bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture is crumbly. Roll out the dough on parchment paper into a 10-by-20-inch rectangle. Spread the filling over half of the dough, starting from a short end, then carefully fold the other half of the dough over the filling. Press the edges firmly together with a floured fork.
Transfer the scone to an ungreased baking sheet, parchment paper all. Trim off the excess paper and brush the top of the scone with egg white or milk then sprinkle lightly with coarse sugar. Bake until golden brown, 20 to 25 minutes. Cut into squares and serve warm.
MAKES 8 SCONES
FILLING
3⁄4 cup wild berry jelly or jam
1⁄2 cup finely chopped apple 3 tablespoons brown sugar
1⁄2teaspoon groundcinnamon
1⁄4cup chopped walnuts
DOUGH
2 cups all-purpose flour4 teaspoons baking powder
1 tablespoon sugar
Pinch of salt5 tablespoons butter Beaten egg white or milk,
for brushingCoarse sugar, for sprinkling
North Star Scones
29
Preheat the oven to 350°F and grease an 8-inch square baking pan.
In a bowl, combine the butter and sugar and beat until fluffy. Beat in the egg, followed by the milk and almond extract. In another bowl, mix together the flour, baking powder, and salt. Add the