Sunday, February 23, 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.

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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