Post by marlaoh on Apr 14, 2004 6:10:29 GMT -6
Cherry-Berry Bread Mix
Gift Mix:
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries
3/4 cup dried cranberries
Ingredients Needed to Complete Breads
3/4 cup honey
3/4 cup milk
12 Tbs (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
To make mix:
1 In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.
To prepare breads:
1 Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray.
2 Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly.
3 Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze.
Variations:
Large Loaves
1 Lightly spray two 8-1/4 x 4-1/4-inch disposable foil baking pans with cooking spray. Divide batter evenly between pans. Bake at 350°F 35 to 40 minutes or until wooden pick inserted in center has a few moist crumbs clinging to it. Proceed as recipe directs.
Mini Bundt Loaves
1 Lightly spray six mini Bundt pan cups with cooking spray. Divide batter evenly between cups. Bake at 350°F 23 to 27 minutes. Remove from cups; cool on wire rack. Drizzle with favorite glaze; decorate as desired.
Servings: 4
Yield: 4 mini loaves
Gift Mix:
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries
3/4 cup dried cranberries
Ingredients Needed to Complete Breads
3/4 cup honey
3/4 cup milk
12 Tbs (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
To make mix:
1 In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.
To prepare breads:
1 Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray.
2 Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly.
3 Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze.
Variations:
Large Loaves
1 Lightly spray two 8-1/4 x 4-1/4-inch disposable foil baking pans with cooking spray. Divide batter evenly between pans. Bake at 350°F 35 to 40 minutes or until wooden pick inserted in center has a few moist crumbs clinging to it. Proceed as recipe directs.
Mini Bundt Loaves
1 Lightly spray six mini Bundt pan cups with cooking spray. Divide batter evenly between cups. Bake at 350°F 23 to 27 minutes. Remove from cups; cool on wire rack. Drizzle with favorite glaze; decorate as desired.
Servings: 4
Yield: 4 mini loaves