West Bend Cookers - Manual (Page 21)

21
Cranberry Nut Bread
2 Cups (8-ounces) fresh or frozen cranberries
½ Cup Walnuts
2 Cups Flour
1 Cup Sugar
1½ Tsp Baking powder
½ Tsp Baking soda
½ Tsp Salt
6 Tbsp Butter or margarine
1 Egg
1 Tbsp Grated orange peel
½ Cup Orange juice
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening.
Dust with flour and shake out excess. Set covered pot on base and preheat at
HI (#5) while mixing ingredients.
2. Grind cranberries and walnuts with coarse blade of food chopper. In a large
mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in
butter or margarine to form a coarse mixture. Make an indentation in mixture
and add egg, orange peel and orange juice. Beat only until lumps disappear.
Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into
pan. Place pan in pot.
3. Cover and bake at HI (#5) for 3 hours. Do not remove cover during this time.
To test for doneness at end of recommended baking time, insert a metal cake
tester in several places including center of bread. If cake tester comes out clean,
bread is done. If batter clings to cake tester, continue baking for 15-minute
intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.
Scandinavian Rice Pudding
4 Eggs, beaten
1 Qt Milk, scalded
1 Cup Sugar
1 Tsp Vanilla
½ Tsp Cinnamon
¼ Tsp Nutmeg
Cup Chopped dates or raisins
3-3½ Cups Cooked rice
1. In pot, combine all ingredients. Cover and place on base.
2. Cook at LO (#3) for 2 hours. Stir after 1 hour. Reduce heat to Keep Warm (#2)
for serving or chill in refrigerator and serve cold. Serve with light cream, if
desired. Makes 10 to 12 servings.