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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Shirley-Ann Pearman
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