Sunday, 23 February 2014

Cranberry Kuchen







Cranberry Kuchen

Ingredients and Method

Combine 1 well-beaten egg, ½ cup sugar, ½ cup milk, and 2 tablespoons salad oil.  Sift together 1 cup sifted all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt; add to egg mixture.  Mix well.  Turn into greased 8 x 8 x 2 – inch pan.

Force ½ pound (2 cups) fresh cranberries through coarse blade of food chopper; dot over batter; top with Crumb Topper:  Mix ¾ cup sifted all-purpose flour and ½ cup sugar.  Cut in 3 tablespoons butter or margarine.  Bake at 375° for 25  to 30 minutes.  Serve warm.

Note:
Ocean Spray Craisins Dried Cranberries can be also used instead of the fresh cranberries, which was used in this photo.

Cranberry Kuchen was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Quick Breads”, page 48 of the Third Printing, 1970.



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Thank You!

Shirley-Ann Pearman

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