Cranberry Twist Bread Diabetic Food

DIABETIC CRANBERRY NUT BREAD

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
• Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

CRANBERRY ORANGE BREAD FOR DIABETICS

Steps:

• In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
• In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
• Fold in cranberries and walnuts.
• Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
• Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Bread may be frozen for up to 3 months.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

BRIE & CRANBERRY TWISTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
• Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Or, cover the unbaked twists with cling film, chill for up to 1 day and bake just before serving.

CRANBERRY NUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

CRANBERRY TWIST BREAD, DIABETIC

Steps:

• In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda, set aside.
• In a small saucepan heat and stir milk, the 2 tablespoons margarine, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).
• Add milk mixture to flour mixture; add egg white.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl.
• Beat on high speed for 3 minutes.
• Stir in as much of the remaining flour as you can.
• Turn out dough onto a floured surface.
• Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
• Shape dough into a ball and place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
• Meanwhile, for filling, in a small bowl stir together cranberries, remaining Splenda, pecans, orange peel, and spice; set aside.
• Punch down dough and turn out onto lightly floured surface.
• Cover; let rest 10 minutes.
• Grease a baking sheet.
• Roll dough into a 14x10-inch rectangle and brush with melted butter. Spread filling over dough.
• Starting from a long side, roll dough into a spiral.
• Seal seam.
• Place seam side down and cut roll in half lengthwise.
• Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal.
• Cover; let rise in a warm place until nearly double (about 30 minutes).
• Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
• Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
• ORANGE ICINE:
• Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.