Almond Cranberry Bread With White Chocolate Glaze Recipes

ALMOND-CRANBERRY BREAD WITH WHITE CHOCOLATE GLAZE

Steps:

• Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.
• In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
• In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.
• Bake in a 325° oven about 1 hour 15 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
• Before serving, unwrap bread. Drizzle with White Chocolate Glaze and, if desired, sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).
• In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
• In large mixing bowl, cream shortening & sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in buttermilk, orange juice, lemon zest & vanilla.
• Stir in melted chips.
• In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
• Stir in cranberries.
• Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
• Cool 10 minutes before removing from pan & cooling completely on wire rack.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.