Variation:Raspberry Crêpes: Add 1⁄8 salt to the batter. Add 1 tablespoon of brandy to the raspberry jam. To serve, lightly sprinkle the finished crêpes with powdered sugar.
2 large eggs1 cup milk, plus more if needed1 cup all-purpose flour
1⁄2teaspoon saltNonstick cooking spray, for greasingSoftened butter, optionalRaspberry or strawberry jam, slightly warmed
Wild Berry Crêpes
23
Preheat the oven to 350°F. Grease and flour two 5-by-9-inch loaf pans.
In a bowl, sift together the 4 cups flour, the sugar, baking powder, baking soda, and salt, leaving a well in the middle of the mixture. Grate the zest from the oranges and set aside. Squeeze the juice from the oranges into a large measuring cup and combine with the butter, eggs, and reserved zest. Add enough water to make a total of 11⁄2 cups. Pour the orange juice mixture into the well of the flour mixture and stir just enough to completely dampen the dry ingredients. Fold in the cranberries and nuts.
Pour the batter into the prepared loaf pans, dividing evenly (they will be about two-thirds full) and bake until it springs back to the touch, 40 to 60 minutes, depending upon the size of pans used. Let cool before serving.
This bread is even better after it has been frozen for a few weeks.
MAKES 2LOAVES
Variations:• Substitute whole wheat flour for half of the white flour.• Substitute 1 cup candied orange peel for 1 cup of the berries.
• Add 1 teaspoon ground nutmeg, 1⁄2teaspoon groundallspice or cloves, or some of each.
• Substitutedried wild berries forhalf of the cranberries.
Nonstick cooking spray, for greasing4 cups all-purpose flour, plus more as needed
2 cups sugar
3 teaspoons baking powder1 teaspoon baking soda
11⁄2teaspoons salt
2 oranges4 tablespoons butter, melted
2 large eggs, well-beaten4 cups lowbush cranberries
11⁄2 cups chopped nuts
Cranberry Nut Bread
24
This is an excellent holiday bread, but it should be made at least a month before using. It is better when allowed to “ripen” in the freezer for a few weeks. Preheat the oven to 325°F. Line two 41⁄2-by-81⁄2-inch or 5-by-9-inchloaf pans with strips of foil to fit.
Grate the zest from the oranges and set aside. Juice the oranges and add enough water to make 13⁄4 cups total liquid. Pour into a saucepan. Add the butter and reserved zest to the orange juice mixture and bring to a boil. Set the orange juice mixture aside to cool.
Into a bowl, sift together 21⁄2 cups of the all-purpose flour, the sugar, whole wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves. Make a well in the center of the flour mixture. Pour the cooled orange juice mixture and eggs into the well and stir until the dry ingredients are moistened. Stir in the chopped nuts.
Remove the cranberries from the freezer at the last minute and spread quickly on a baking sheet. Toss the berries with the remaining 1⁄4 cup flour before the berries have a chance to thaw. Stir the floured berries into the batter quickly but gently, being careful not to break the fruit. Fill the prepared loaf pans with the batter, dividing evenly. Bake until a toothpick or skewer inserted into the center comes out clean, 45 minutes to 11⁄2hours,depending on the size of the pans. Be sure to test for doneness since this bread is easy to underbake.
2 large oranges6 tablespoons butter 23⁄4cups all-purpose flour
2 cups sugar1 cup whole wheat flour
1 teaspoon salt1 teaspoon baking soda
11⁄2teaspoonsbaking powder1 teaspoonground cinnamon
1 teaspoon ground nutmeg
1⁄2teaspoon ground allspice1⁄2teaspoon ground ginger
1⁄2teaspoon ground cloves2 large eggs, slightly beaten
2 cups coarsely chopped walnuts3 cups frozen lowbush cranberries
Spiced Cranberry Bread
Betty Ryan • Seattle, Washington
25
Allow the baked bread to cool on racks for 20 minutes. Remove the cooled bread from the pans and peel off the foil. Cool the loaves completely before wrapping them in foil and freezing. This bread will slice without crumbling if kept in the freezer until just before serving.
MAKES 2LOAVES
Variations:• Stir 1⁄2 to 1 cup chopped candied orange peel into the batter before baking.
• Substitute 1 cup firmly packed brown sugar for 1 cup of the white sugar.
Preheat the oven to 325°F and grease an 8-inch square baking pan.
Prepare the biscuit mix according to directions on the package. Turn the batter into the prepared pan and cover with a layer of berries. Sprinkle the sugar over the berries. Bake until golden brown, 20 to 25 minutes. Serve hot or cold, plain or with a topping. This is a good recipe when you have only a few berries on hand.
MAKES 8 SERVINGS
Variation:Almost any firm, small-seeded berry will work in this recipe.
Nonstick cooking spray, for greasing2 cups purchased biscuit mix, plus ingredients called for on packageinstructions
Lowbush cranberries
1 cup sugar
Coffee Break Cake
Corrine U. Palmer • Olympia, Washington
26
Preheat the oven to 400°F and grease a 9-inch square baking pan.
Sift together the flour, sugar, baking powder, and salt. Whip the cream until thick and carefully stir in the egg. Add the whipped cream and egg to the flour mixture and gently stir until the dough forms a ball.
Press the dough evenly into the prepared
