Eat and Be Merry

RISE AND SHINE THROUGH THE HOL­I­DAYS WITH SOME TASTY TREATS

201 Family - - CONTENTS - COM­PILED BY AMELIA DUG­GAN PHO­TOG­RA­PHY BY ANNE-MARIE CARUSO

Rise and shine through the hol­i­days with some tasty break­fast treats

THANKS­GIV­ING CRAN­BERRY NUT BREAD

3 cups all-pur­pose flour ¾ cup white sugar ¾ tea­spoon salt 1 ½ tea­spoons bak­ing pow­der ½ tea­spoon bak­ing soda 1 pack­age fresh cran­ber­ries, cut in half ½ cup chopped wal­nuts 1 egg 2 ta­ble­spoons veg­etable oil ¾ cup orange juice Zest of one orange

DI­REC­TIONS:

Com­bine the flour, sugar, salt, bak­ing pow­der and bak­ing soda. Add the cran­ber­ries and wal­nuts, and stir to coat with flour. Mix to­gether the egg, oil, orange juice and orange zest. Pour the egg mix­ture into the flour mix­ture and stir un­til blended. Com­bine all in­gre­di­ents and bake for 50 min­utes at 350 de­grees or un­til tooth­pick comes out clean. Cool in pan for at least 10 min­utes, then re­move to a wire rack and cool com­pletely.

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