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Monday, October 24, 2011

Be Diligent






Wherefore, beloved, seeing that ye look for such things, be DILIGENT that ye may be found of him in peace, without spot, and blameless.


Good Morning to the WEEC listeners!!  This morning's segment was dedicated to my daughter Emily, whose name means "industrious"-another definition of the word 'diligence'.

APPLE CRANBERRY BREAD



2 eggs
1/2 tsp. salt
1-1/4 c. sugar
1/2 tsp. baking soda

2 T. canola or vegetable oil
1/4 c. pineapple juice

1-1/2 c. all purpose flour
2 c. tart apples, peeled and chopped

1-1/2 tsp. baking powder
1 c. fresh or frozen cranberries

1 tsp. ground cinnamon
1/2 c. walnuts


In a mixing bowl, beat the eggs,sugar, and oil. Combine the flour, baking powder, cinnamon, salt, and baking soda. Add to egg mixture until just combined.

Add pineapple juice and stir in the apples, cranberries and nuts.

Spray an 8 in. x 4 in. loaf pan coated with non-stick cooking spray.

Bake at 350° oven for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Note: This loaf freezes well and can also be baked in smaller individual loaf pans. Decrease the baking time to 25-30 minutes, but test for doneness before time allowed and adjust baking time as needed. Wrap well in plastic wrap and place in a freezer bag.

Tip-A can of pineapple chunks will yield enough juice for making this bread.  You can use the fruit for another dish or just get in those 2 servings a day we are encouraged to eat.  :-)

Confectionately Yours,

Sue  

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