Glazed Lemon Cranberry Mini Tea Breads Food

LEMON-CRANBERRY MINI LOAVES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.

GLAZED LEMON-CRANBERRY MINI TEA BREADS

Steps:

• Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
• Sift flour, baking powder and salt into a medium bowl. Set aside.
• In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
• In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
• Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
• Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
• Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
• The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.

GLAZED CRANBERRY MINI CAKES

Steps:

• Heat oven to 350°F
• Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
• Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
• Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
• Add milk; stir until blended.
• Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
• Fill muffin cups about 7/8 full with batter.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes; remove from pans to wire rack.
• Cool completely.
• To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
• Microwave at MEDIUM (50%) 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
• Drizzle white glaze over top of mini-cakes.
• Refrigerate 10 minutes to set glaze.

LEMON TEA BREAD

Steps:

• Preheat oven to 325°F. Butter and flour two 9- x 5- x 3-inch metal loaf pans, knocking out any excess flour.
• Finely grate enough zest from lemons to measure 2‚ teaspoons and squeeze enough juice to measure about 1/2 cup. Into a bowl sift together flour, baking powder, and salt.
• In a large bowl with an electric mixer beat together butter, 2 cups sugar, and zest until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well. Beat in poppy seeds and 1 tablespoon lemon juice and divide batter between loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour.
• While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
• Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
• Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.

BETSY'S LEMON-CRANBERRY BREAD

Steps:

• In a mixing bowl, cream the butter, sugar, lemon juice & peel.
• Add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
• Stir in cranberries and nuts.
• Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
• Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
• Cool for 10 minutes before removing from pans to wire rack.
• With a toothpick or skewer, poke 12 holes into each loaf.
• Cool bread completely.
• Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

CRANBERRY-LEMON TEA BREAD

Steps:

• Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
• In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with lemon peel.