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The cookies are done. They’ve actually been done for a few days already, but I didn’t mention it. It’s been a crazy week (when are my weeks not crazy?). I made 17 kinds per my usual, though this time I didn’t make the butterbatons. I also made some kick-ass Orange-Cranberry-Walnut Bread (see recipe below).
Cranberry Orange Walnut Loaf
Ingredients:
1 ½ cups cranberries, fresh or frozen
1 cup sugar
2 cups AP flour
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
Grated zest of two oranges
½ cup chopped walnuts
¾ cup orange juice
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
Directions:
1. Preheat oven to 350 F (165 C). Grease and flour a loaf pan. In the work bowl of a food processor, combine the cranberries and sugar. Pulse to coarsely chop. Set aside.
2. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and ginger. Add orange zest and walnuts. Toss to blend.
3. In a small bowl, using a whisk or electric mixer, combine the orange juice and eggs. Beat until frothy. Add the vanilla and the cranberry mixture. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a large spatula just until moistened and the cranberries are evenly distributed.
4. Spoon the batter into the loaf pan. Place on middle rack of oven and bake for 45-50 minutes or until the top is crusty and golden, and a cake tester inserted into the center comes out clean.
5. Transfer the loaf to a cooling rack to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
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12/12/2007 12:23 PM |
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