Lemon Cranberry Bread Food

CRANBERRY LEMON BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

LEMON CRANBERRY BREAD

Steps:

• Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
• In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
• Add the milk and vanilla and whisk until combined.
• Add this mixture to the flour mixture and stir until just combined.
• Fold in the cranberries.
• Scoop the batter into the prepared loaf pan, smoothing the top.
• Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
• Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
• Drizzle the glaze over top of the cooled bread.

LEMON CRANBERRY BREAD

Steps:

• Grate the peel from two medium size lemons (preferably organic), then squeeze them, removing the seeds from the juice.
• Place all ingredients, except the cranberries and lemon peel, in bread machine in the order suggested by the manufacturer. Process on Dough setting, or knead together by hand. Add the cranberries and lemon peel shortly before the kneading is complete. This is a little tricky - too
• early and the cranberries will be beaten to shreds, too late and they won't be mixed in well. Allow the dough to rise for about an hour, until doubled in size.
• Place dough onto a lightly floured board and punch down. Lightly grease a 8 1/2 x 4 1/2 " loaf pan with butter. Without overworking the dough, place it in the loaf pan and push down until it's evenly distributed all the way into the corners.
• Cover with a floured towel, and let rise in a warm place for 45 minutes or until double in bulk.
• Bake for 20 to 25 minutes or until the loaf is golden brown and you get a hollow sound when tapping the bottom. Place on a wire rack and allow to cool for 10 minutes before slicing.

CRANBERRY LEMON BREAD

Steps:

• Combine dry ingredients.
• Set aside.
• Cream together the shortening and sugar.
• Stir in eggs, one at a time, beating after each one until well combined.
• Stir in buttermilk, vanilla and rind.
• Stir in flour mixture until just combined.
• Gently stir in the cranberries.
• Pour into a greased and floured loaf pan.
• Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
• Remove from oven and cool in the pan for 10 minutes.
• Turn out on a rack to finish cooling.
• This bread freezes well.

LEMON-CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix together flour, baking soda, and salt in a bowl.
• Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
• Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

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.

LEMON-CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
• Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.

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.

LEMON-CRANBERRY QUICK BREAD

Steps:

• Mix together in a seperate bowl dry ingredients and set aside.
• In mixer add all wet ingredients mix well.
• Slowly add dry to wet and mix till just combined. Stir in cranberries.
• Divided into two tin loaf pans or one large loaf pan or muffin tins.
• Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

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.

LEMON--CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 300°F Line a 13x9 metal pan with foil, letting foil extend past edges (for ease of removal later).
• Grate 2 tablespoons plus 1/2 teaspoon peel from lemons. Then squeeze 2 tablespoons plus 1 teaspoon juice. NOTE: Both the peel and juice will be divided between the shortbread and the glaze.
• In food processor with knife blade attached, blend butter, granulated sugar, 1/2 cup confectioners' sugar, 2 tablespoons lemon peel, and 1 tablespoon lemon juice until creamy. (Reserve remaining lemon peel and juice for glaze). Add flour and pulse until dough begins to come together. Add cranberries and pulse until evenly mixed into dough (it's OK if all the cranberries aren't chopped). Press dough evenly into prepared pan with fingertips.
• Bake 35-40 minutes or until top is pale golden and edges are very slightly browned. Cool in pan on wire rack.
• When shortbread is cool, in small bowl, stir remaining 1 cup confectioners' sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel until smooth, adding a little remaining juice if necessary to make a good spreading consistency. Spread glaze over shortbread. Let stand until it sets, about 30 minutes.
• Using foil, transfer shortbread to cutting board. Cut lengthwise into 3 strips, then make diagonal cuts to cut each strip into 12 triangles.
• Before serving, sprinkle with lemon-peel curls if desired.
• Store shortbread in tightly covered container, with waxed paper between layers, at room temperature up to 4 days, or in freezer up to 3 months.