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CRANBERRY NUT BREAD

Cranberry Nut Bread - TSLCThis Cranberry Nut Bread made with fresh cranberries is one of my favorite Christmas breads.  I love this bread with coffee during the holidays or just anytime.  It can be frozen without the topping and keeps well for several days in the refrigerator with the topping.  Just reheat in the microwave for breakfast or anytime you want a treat. The fresh cranberries really make this bread.

BREAD:

2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup brown sugar

1 teaspoon orange zest

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter or 1 stick or 8 tablespoons, melted

1/4 cup sour cream

3/4 cup buttermilk

1/2 cup orange juice

1 teaspoon vanilla extract

2 eggs

1 cup chopped fresh cranberries

1 cup nuts, chopped (walnuts or pecans)

In a large bowl whisk together the flour, sugars, orange zest, baking powder, salt and baking soda.  Add the melted butter, sour cream, buttermilk, orange juice, vanilla extract and eggs mixing well with a spoon. Fold in the cranberries and nuts.  Spray two 8 x 5 loaf pans with cooking spray or one 9 x 5 and bake in preheated 350 degree oven 40 to 45 minutes. (I like to make two smaller loaves because I give one of them away or you can make the one larger loaf)

TOPPING:

3/4 cup powdered sugar

3 tablespoons milk

1/2 teaspoon vanilla extract (Optional)

Whisk together and drizzle over bread. Can add more sugar or more milk to get the consistency you like.

Your friends and family will love this bread.  Enjoy!

You might also like my recipe for Apple Cranberry Bread that uses dried cranberries.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 

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CROCK POT SWEET POTATOES, PINEAPPLE AND CRANBERRIES

Crock Pot Sweet Potatoes, Pineapple and Cranberries - TSLC - CopyThis recipe for Crock Pot Sweet Potatoes, Pineapple and Cranberries is a perfect dish for any holiday meal and easy to make.  We like this anytime and not just during the holidays.  It is a combination of sweet and sour that is something different for your dinner table.

3 large sweet potatoes, peeled and cubed

1 1/2 cups fresh cranberries (could use frozen)

1 medium apple, peeled and chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup brown sugar

1 (20 ounce) can pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)

2 tablespoons butter

1 cup walnuts or pecans, toasted

Place sweet potatoes, cranberries and apple in crock pot.  In a bowl whisk together the ground cinnamon, nutmeg, brown sugar and 1/2 cup of reserved pineapple juice.  Pour over the sweet potatoes, cranberries and apple. Toss to cover well.  Add butter to crock pot.  Place drained pineapple chunks in refrigerator to add later.  Cook on low for 6 to 7 hours or high for 4 hours. Stir to cover with juices a couple times.  About an hour before recipe is done, add the drained pineapple and toss with juices to cover.  Toast nuts by placing a single layer of nuts on a microwave-safe plate and nuke them for 1-minute intervals until they become crunchy. Sprinkle on top of your dish before serving.  Makes about 6 to 8 servings.  Enjoy!

Check out our new cookbook, Sweet Things, for all kinds of goodies. Makes a great gift for the cook in your family.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CHOCOLATE MAYONNAISE SNACKIN’ CAKE

Chocolate Mayonnaise Snackin' Cake - TSLC - CopyThis Chocolate Mayonnaise Snackin’ Cake is one of my favorite cakes.  This one will surely satisfy your chocolate craving and you cannot taste the mayonnaise in the cake.  The mayonnaise takes the place of the eggs and oil and just makes a rich, moist chocolate cake.   Just add some ice cream or whipped cream on top for a treat your family and friends will love.

Cake

2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup 100% cocoa

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup mayonnaise (can use Miracle Whip, too)

1 teaspoon vanilla extract

1/2 cup chocolate chips

Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl until well mixed.  Add the buttermilk, mayonnaise, vanilla extract and chocolate chips.  Stir well to blend with a spoon.  Spray a 9 x 9 baking dish with cooking spray and bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done as ovens vary. Remove from oven and let cool.

Frosting

4 tablespoons butter

1/4 cup milk

1/2 cup white granulated sugar

1/2 cup chocolate chips

1/4 cup 100% cocoa

1 teaspoon vanilla extract

1 cup nut pieces (walnuts or pecans)

Combine butter, milk, sugar, chocolate chips and cocoa in a sauce pan on top of the stove.  Bring to a boil and boil one minute stirring often to keep from burning. If you think it is burning turn down the heat and slide to the edge of the burner.  Remove and spread on top of cooled cake.  Sprinkle nuts on top or you can stir nuts into the frosting before putting on the cake.   Makes about 8 to 9 servings. Enjoy!

Chocolate Mayonnaise Snackin' Cake  TSLC - Copy

If you like this recipe, you might also like my recipe for Applesauce Snackin’ Cake.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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TOP THREE RECIPES FROM LAST WEEK

The top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Beans and Franks - TSLC

 Beans and Franks with a Twist

Fried Cabbage with Sausage - TSLC

                                                                                                                                      Fried Cabbage with Sausage

Pecan-Pie-Bars

                                                                                                                                     Pecan Pie Bars

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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