Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Cranberry Nut Bread

by Danica Waters / photo credits at bottom of post

 

I will never forget the day I first tried my hand at making cranberry bread.  I’d discovered this fantastic heirloom recipe in a fall issue of Taste of Home Magazine, and I was particularly excited because I happened to be experiencing one of those rare, breathtaking moments when the house was gleaming, the laundry was done, the kids were clean and contentedly immersed in their paper dolls upstairs, and the groceries were in-house – all before it started to snow.

I put some CD’s on shuffle, pulled out all the ingredients, and prepared for a fun afternoon of baking.  All was going swimmingly well until I actually pondered the recipe.

 

It said to put the fresh cranberries with the sugar and orange peel in a pot, and bring it to a boil.

 

No water.

 

No butter.

 

Just cranberries, orange peel, and sugar.

 

Something had to be wrong.

 

Call me crazy, but fresh cranberries look like little red leather balls.  They don’t squirt when you pinch them.  Having never worked with fresh cranberries before, I cut one open just to see if I was missing something.

 

Nope.

 

It was still the equivalent of a little red leather ball.

 

I’ll admit I am a person who tends to over-think things.  I also will reluctantly admit to having a few trust issues, which I personally prefer to label “Critical Thinking”. And my Critical Thinking Cap was spinning with visions of little red leather balls coated in a goopy sugar-brittle mess that would take weeks to clean.  Heaven knows there was nothing to keep the mixture from sticking to the pan!

 

I called my mom to see if she had any insight into the world of cranberries, certain that the recipe was missing a step or some ingredients or something.  Mom told me I had trust issues, and I should just do what the recipe said to do.

 

I told her I would enlist her assistance in cleaning up the mess if it didn’t work.

 

She said to bring her a loaf when it did.

 

It did.

The insides of those little red leather balls melted like butter once I turned on the heat; the internal pressure made the skins “pop”, and my terror visions of singed sugar-brittle turned into a ruby-colored mash that made the whole house smell like Christmas.  I was ecstatic.

 

So now we know.  And I have pictures to prove it.

 

 

 

 

 

 

 

This recipe is an annual favorite.   It is a rich, moist, dark bread with the perfect balance of sweet-tart and savory, and it is equally delicious with a smear of cream cheese on top as it is served all by itself.  Best of all, it takes mere minutes to make, and it freezes ahead like a charm.

 

Enjoy!

 

Cranberry Nut Bread

(Taste of Home Magazine, December/January 1995 issue)

 

2-1/2 C halved fresh or frozen cranberries, divided (note:  over the years, I’ve taken to leaving my cranberries whole – it gives a chunkier, jewel-studded texture to the bread)

2/3 C sugar

2 tsp grated orange peel

2-1/4 C all-purpose flour

¾ C light brown sugar

1 Tbsp baking soda

½ tsp salt

2 tsp ground cinnamon

¼ tsp ground cloves

2 eggs, lightly beaten

¾ C sour cream

¼ C butter or margarine, melted

1 C chopped nuts (walnuts or pecans preferred)

 

In a saucepan, combine 1-1/2 cups cranberries, sugar, and orange peel.  Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are soft.  Remove from the heat; stir in the remaining berries and set aside.

In a bowl, combine flour, brown sugar, baking soda, salt, cinnamon and cloves.  Combine eggs, sour cream and melted butter; stir into dry ingredients until blended.  Fold in cranberries and pecans.  Pour into two greased 8-1/2 in x 4-1/2 in x 2-1/2 in loaf pans (mini loaf pans and muffin tins work, too – just adjust your baking time accordingly!).

Bake at 350 degrees F for 55-60 minutes or until the bread tests done.

 

Photo Credits:

Cranberry photo courtesy www.vegetarian-nutrition.info via Google images

All other graphics by the Allspice Chronicles

 

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Baked Bananas With Cardamom and Cream

by Danica Waters

Most everyone has the “Three B’s” lying around their pantry:  Bananas, Brown Sugar, and Butter.  Cardamom, maybe not so much.  But it’s worth a wee trip to the grocery store to score some cardamom pods;  they’re inexpensive, and given the depth of flavor they add to this heavenly little dish, you won’t want to leave them out.
These warm caramelized baked bananas are delicious served all by themselves; however, they would go smashingly well served over vanilla ice cream, as well.  Served with crepes and a smear of unsweetened cream cheese, they’ll be the hit of your holiday brunch.

Enjoy!

 

Baked Bananas With Cardamom and Cream

 

4 firm bananas

4 – 6 Tbsp brown sugar

¼ C unsalted butter

4-6 cardamom seed pods, husks removed and black seeds crushed

¼ C Toasted diced pecans, or more, if desired (optional)

½ C heavy cream

 

Preheat the oven to 450.  Place 2 Tbsp butter in a large baking dish and place in oven until butter melts.  Carefully remove dish from oven and swirl melted butter to coat bottom of dish thoroughly.

 

While butter is melting, peel and cut the bananas diagonally or vertically into 3/8-inch slices.

 

When butter is ready, sprinkle pecans over bottom of prepared baking dish.  Place banana slices on top and sprinkle with 2 Tbsp brown sugar.  Bake 5 minutes.

 

Remove bananas from the oven, immediately sprinkle with the crushed cardamom,  remaining brown sugar, and butter.  Place back in oven until butter and brown sugar have melted, approximately 1 min.

 

Remove from oven.  Divide banana slices equally among individual dessert plates.  Pour a bit of cream around the slices and serve immediately.

 

Serves 4

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Pears With Watercress and Gorgonzola

by Danica Waters

When simple ingredients can be combined in a manner that inspires not just the palate, but excites the soul, this is the true magic of good cooking.  This salad is just that magical.  It is one of the crown jewels of my personal recipe collection.  The vertical presentation is visually breathtaking; the flavors and textures are nothing short of inspired.

 

While this simple salad is intended to be a first course, beware:  it is incredibly filling.   Be sure to judge your pear size according to the way you intend to serve this little culinary gem.

 

Enjoy!

 

 

Pears With Watercress and Gorgonzola

(serves 4)

 

4 perfectly ripe, smooth-skinned (not overripe, not underripe) pears

2 C watercress

2 Tbsp toasted pecan pieces

1 Tbsp dried cranberries (optional)

2 oz crumbled gorgonzola cheese

Raspberry or red wine vinaigrette salad dressing

Lemon juice

Honey

 

Gently wash pears with a natural fruit and vegetable wash; set aside.

Toss watercress with pecans, cranberries and gorgonzola; drizzle with salad dressing and gently toss to combine.

Core pears from bottom, leaving the stem intact.  Slice each pear in four horizontal slices; brush all sides generously with lemon juice to prevent discoloration.

On individual salad plates, reassemble pears with salad mix in the middle and between each pear layer.  Drizzle with honey.

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