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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 18 |
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Another recipe I've had so long I can't remember specific details for my commentary.... I know they were good as I have it marked as a keeper! I think I'll make them soon - 'tis the season, after all! I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose. Ingredients:
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, chopped |
1 1/4 cups sugar, divided |
3 cups all-purpose flour or 3 3/4 cups freshly ground soft wheat or 3 3/4 cups oat flour |
4 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter or 1/2 cup margarine |
2 eggs, lightly beaten |
1 cup milk |
1 cup chopped pecans |
1 tablespoon grated lemon peel |
Directions:
1. Combine the cranberries and 1/4 cup sugar; set aside.
2. Mix together remaining sugar, flour, baking powder and salt.
3. In a separate bowl, brean the butter.
4. Add eggs, one at a time.
5. Add flour mixture alternately with the milk; fold in pecans, cranberries and lemon peel.
6. Bake at 375* for approximately 15 - 18 minutes.
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