Berried Secrets (26 page)
Sassamanash Farm Cranberry Coffee Cake
¼ pound butter, softened
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ pint sour cream
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh cranberries roughly chopped
T
OPPING
:
½ cup chopped nuts (pecans or walnuts)
½ cup shredded coconut
½ cup sugar
1 teaspoon cinnamon
Mix topping ingredients in a bowl and reserve.
Cream butter and sugar together until light. Beat in eggs, vanilla and sour cream one at a time. Sift together dry ingredients in a separate bowl and add to wet mixture one third at a time. Fold in chopped cranberries.
Spread half the batter in a greased and floured tube pan. Sprinkle with half the topping. Spread remaining batter on top and sprinkle with remaining topping.
Bake in a 350 degree oven for 35 to 40 minutes. Let cool in the pan before removing.
Cranberry Butterscotch Bars
¼ pound butter
1 cup graham cracker crumbs
1 6-ounce package butterscotch bits
1 cup coconut
2 cups chopped fresh cranberries
1 6-ounce package chocolate chips
1 can sweetened, condensed milk
½ cup chopped pecans
Melt butter and add to graham cracker crumbs in a large bowl. Press mixture into bottom of an 8" x 8" pan sprayed with cooking spray.
Sprinkle butterscotch bits over graham cracker mixture. Top with coconut, a layer of cranberries and a layer of chocolate chips.
Spread the can of condensed milk over the top and sprinkle with chopped pecans.
Bake approximately 35 minutes at 350 degrees.
Cranberry Banana Bread with Streusel Topping
¾ cup sugar
¼ cup butter
2 eggs, lightly beaten
3 mashed, ripe bananas
1 ½ cups chopped cranberries
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup chopped walnuts
S
TREUSEL
T
OPPING
:
½ cup all purpose flour
¼ cup packed brown sugar
4 tablespoons unsalted butter
½ teaspoon cinnamon
Beat the sugar, butter and eggs until light. Stir in mashed bananas and cranberries.
In a separate bowl, sift together the flour, baking powder, salt and baking soda. Stir into the banana cranberry mixture until smooth. Stir in the chopped walnuts.
For the topping, combine flour, sugar, butter and cinnamon in a food processor and pulse until mixture is crumbly. Alternatively, use hands to crumble mixture.
Spread streusel topping evenly over top.
Pour into one large, greased loaf pan or four small ones. Bake approximately an hour for the large loaf pan and approximately 45 to 50 minutes for the smaller
ones.
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