Cranberry Orange Bread

2 cups all-purpose flour

1 cup sugar

1 ½  teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 egg

½ cup orange juice

Grated peel of 1 orange

2 tablespoons melted butter or margarine

2 tablespoons hot water

1 cup fresh or frozen cranberries (use less sugar if using dried cranberries)

1 cup coarsely chopped walnuts (optional)

In a large mixing bowl, combine dry ingredients.  In another bowl, beat egg.  Add orange juice, peel, butter and hot water.  Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.  Spoon into large-loaf tray, or your preferred mold/tray.  Bake at 325ºF for 30-40 minutes or until toothpick inserted near the center comes out clean.  Cool completely on wire rack. 

Spice-Roasted Nuts

1 egg white

2c. unsalted nuts

¼ c. sugar

mix of spices (nutmeg, cinnamon, allspice and some salt)

Whisk egg white until foamy.  Stir in nuts, sugar, and spices.  Place Silpat on perforated baking sheet.  Roast nuts on Silpat at 325 degrees for 18-20 minutes.

Peanut Butter Balls or Buckeyes

2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla
1 lb pkg powdered sugar
2 ½ cups semi-sweet chocolate chips

In a mixer, mix first 3 ingredients together, then gradually add powdered sugar. (You may
have to mix by hand towards the end.) Melt chocolate. Drop into Petit Four tray, about 1/
3 full. Roll peanut butter mixture into balls and press into chocolate lined molds. Gently
tap tray to allow chocolate to settle around peanut butter.

[You can also stick a toothpick into each ball and dip into melted chocolate leaving a little
peanut butter showing around the toothpick and allow to set on Roul’pat or Silpat.]

December Company Recipes

Click Here for the December newsletter full of GREAT recipes!

Almond Roca

1lb. butter
2T. water
2c. sugar
½ tsp. salt (if using unsalted butter)
2c. chopped almonds, divided
10oz. chocolate chips

Set Flexipat or Silpat on PBS, then on a cooling rack. Melt butter in heavy pan on medium-
high heat. Add water, sugar, and salt. Cook until bubbly. Add 1c. almonds. Cook and stir
to hard crack stage (300ºF), about 20 minutes. Remove from heat, pour into Flexipat.
Cool 3-4 minutes, sprinkle with half of the chocolate chips, spread when melted. Top
with almonds. Turn out onto Roulpat, chocolate side down. Top with more chocolate, then
almonds. Cool completely or place in fridge for a few minutes. Break into pieces. Enjoy!

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For Minnesota Residents . . .

Chocolates for the Holidays!

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