Recently I noticed I had a can of cranberry sauce left in the cupboard from the holidays that needed to be used. So, I thought I would try and make it into some nice bread for breakfast. It was easy, delicious and a nice change from the traditonal banana bread.
5 cups flour
1 cup sugar
6 tsp baking powder
1 tsp salt
2 eggs
2 cups milk
2/3 cup butter
3 tsp. vanilla
1 tsp lemon juice
1 can whole cranberry sauce
1 cup pecan pieces
1 cup diced apples
Cream butter, sugar, vanilla and eggs. Fold in the entire can of cranberry sauce. Mix the remaining dry ingredients and add them to the creamed mixture alternately with the milk. Fold in the pecan pieces and diced apples coated with a splash of lemon juice. Spoon into greased loaf pans. Bake at 350, until brown and a toothpick inserted in the center comes out clean. Makes three loaves.
Chocolate Peanutbutter Muffins
2 1/2 c flour
1 1/2 TBS baking powder
1 tsp cinnamon
3/4 c peanutbutter
1/2 c butter softened
2 eggs
1 c sugar
1 c buttermilk
1 c chocolate chips
Topping:
2 TBS butter softened
1/4 cup powdered sugar
1/4 cup +/- flour
Combine dry ingredients in a bowl. In another bowl use a hand mixer to blend the peanutbutter, butter, eggs and sugar. When light and fluffy add the buttermilk a bit at a time alternating with the flour mixture. The batter will be thick. Fold in gently the chocolate chips. Spoon into greased muffin tins.
Use a fork and cut in the sugar and flour to the butter for the topping. It should be a crumbly mixture. If it is too wet add a bit more powdered sugar. Adding a mixture of diced peanuts is nice too. Sprinkle the crumble mixture over each muffin and bake at 350F until they are golden brown.
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