It's the day before Thanksgiving! Ahhhhhh!
What are you doing reading this blog? Get yourself in the kitchen. NOW.
You've got pies to bake, turkeys to brine and potatoes to peel.
Oh, so you're taking a break? Okay. Well, I guess you can stay. Just for a little while though.
Today I will be baking three pies; pecan, chocolate pecan and apple. Of course I will have to add some unusual twist to them. I've heard about making a pie crust with vodka, so I might have to try that.
I'm considering doing LIVE pie blogging all day long, since I have the day off from work. What do think? I'll update the blog with pictures of what I'm up to. It sounds like a lot of work, so we'll see. I might be far too lazy to do that.
This Crushed Cranberry-Vanilla Oatmeal Bread is the first time I've used fresh cranberries this year; it won't be the last.
Cranberries are truly an amazing fruit, and I want to incorporate them into as many baked goods as I can. This bread is delicious for breakfast or a snack. It's an oatmeal quick-bread with spices, crushed cranberries, toasted pecans and vanilla flavoring. The vanilla flavor comes from vanilla paste that sweet lil' Heather sent me. Thank you, Heather! That stuff is so good.
Hope you all have a great Thanksgiving! Eat lots of turkey, gravy, mashed potatoes and stuffing for me. Oh, you have to watch the parade, too. I can't wait for tomorrow. I'm going to make myself sick, I'm going to eat so much. And then I'm going to pass out on the couch. Then I'm going to eat some pie and then maybe play some pool.
Crushed Cranberry-Vanilla Oatmeal Bread (Recipe by Me)
1 1/2 cups fresh cranberries
1/4 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup quick-cooking oats
1/2 cup firmly packed brown sugar
2 large eggs
5 tablespoons unsalted butter, melted
1 cup milk
1/3 cup applesauce
1 teaspoon vanilla paste
1/2 cup finely chopped pecans or walnuts, toasted
Place the cranberries in a food processor, along with the granulated sugar, and pulse until chopped. Set aside for 20 minutes.
Preheat oven to 350 degrees F. Butter a loaf pan.
In a medium sized mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk in oats and brown sugar until combined.
In a large mixing bowl, whisk together eggs, butter, milk, applesauce and vanilla paste until well combined. Stir in flour mixture until just combined. Gently stir in nuts and cranberries until combined. Pour batter into loaf pan, and sprinkle with additional oats and turbinado sugar (optional). Bake at 350 degrees F, for 50-55 minutes, or until golden brown.
Cool in pan completely before removing to slice.
Makes 6-8 servings
1 1/2 cups fresh cranberries
1/4 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup quick-cooking oats
1/2 cup firmly packed brown sugar
2 large eggs
5 tablespoons unsalted butter, melted
1 cup milk
1/3 cup applesauce
1 teaspoon vanilla paste
1/2 cup finely chopped pecans or walnuts, toasted
Place the cranberries in a food processor, along with the granulated sugar, and pulse until chopped. Set aside for 20 minutes.
Preheat oven to 350 degrees F. Butter a loaf pan.
In a medium sized mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk in oats and brown sugar until combined.
In a large mixing bowl, whisk together eggs, butter, milk, applesauce and vanilla paste until well combined. Stir in flour mixture until just combined. Gently stir in nuts and cranberries until combined. Pour batter into loaf pan, and sprinkle with additional oats and turbinado sugar (optional). Bake at 350 degrees F, for 50-55 minutes, or until golden brown.
Cool in pan completely before removing to slice.
Makes 6-8 servings
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