In this recipe, do you only make one layer of batter, spread with some of the cranberry sauce, top with almonds then more batter on top and then do the same for the other loaf? Or do you make multiple layers in each loaf? (thinnner layers of batter)? thanks Dee
----- Original Message ----- From: "Jan Bailey" <[email protected]> To: <[email protected]> Sent: Thursday, December 03, 2009 5:59 AM Subject: [CnD] CRANBERRY ALMOND LOAF CRANBERRY ALMOND LOAF from "The Doughmaker's Cookbook" by Diane Cuvelier and Bette LaPlante (HarperCollins, 2004). St. Paul Pioneer Press Makes 2 loaves. 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 pound (2 sticks) butter, softened 1 1/2 cups sugar 3 eggs 1 1/2 cups sour cream 1 teaspoon almond extract 1 can (16 ounces) whole cranberry sauce 1/2 cup chopped almonds To prepare oven, loaf pans: Preheat oven to 350 degrees. Grease 2 (8 1/2-by-4 1/2-inch) loaf pans. Set aside. To make batter: In bowl, combine flour, baking powder, baking soda and salt. In another bowl, cream butter and sugar. Add eggs and flour mixture, alternating with sour cream. Add almond extract. To bake bread: In loaf pans, layer batter alternately with cranberry sauce. Sprinkle with almonds. Bake for 1 hour or until bread tests done. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
