Lennies Cranberry Mandarin Mini Loaves Food

CRANBERRY ORANGE MINI LOAVES

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
• Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.

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.

LENNIE'S CRANBERRY MANDARIN MINI LOAVES

Steps:

• Preheat oven to 350F; spray 4 mini loaf pans with Pam and set aside (you could also do this in two 8x4 loaf pans, if you can't find the smaller pans, but the baking time will likely be longer).
• In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt); add cranberries to flour mixture and stir so berries are somewhat coated in flour-- this helps prevent the cranberries from sinking to the bottom of the loaves when baking.
• Set aside.
• In a separate bowl, beat eggs and milk (I used lowfat milk) with a mixer on low, then beat in 1/4 cup juice reserved from tinned oranges, the oil, the extract and the orange zest.
• Stir wet mixture into dry mixture, stirring just until dry ingredients are moistened; do not overmix.
• Make sure tinned oranges are well drained, then stir into batter.
• Divide batter between 4 mini loaf pans (you'll find they'll be about 3/4 full).
• Bake in preheated oven for 35 to 40 minutes; a tester will come out clean.
• Cool on rack in tins for about 15 minutes, then remove from tins and let sit on rack until completely cool.

LEMON-CRANBERRY MINI LOAVES

Steps:

• In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing.

STICKY MANDARIN LOAVES

Steps:

• Preheat oven to 160°C Grease twelve 1/2 cup (125ml) capacity loaf or friand pans. Place on an oven tray.
• Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add mandarin rind, almond meal, flour, baking powder and yoghurt and stir to combine. Spoon evenly among pans and smooth over. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
• Combine the extra sugar, lemon and mandarin juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens. Remove from heat and set aside to cool slightly. Pour evenly over each cake and set aside to cool slightly. Top with sugar and peel to serve.