Dried Cherry Mini Loaves Recipe
Ingredients
| Bread | ||
| All-purpose flour - 3 cups | ||
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| LAND O LAKES Butter - 3/4 cup, softened | ||
| Firmly packed brown sugar | 2 Tablespoon | |
| Honey -L -tablespoon | ||
| Vanilla | 1 Teaspoon | |
| Eggs | 2 | |
| Buttermilk | 1 Cup (16 tbs) | |
| Toasted slivered almonds | 1 Cup (16 tbs) | |
| Dried cherries -1 cup, or dried cranberries | ||
| Cherry Butter | ||
| LAND O LAKES Butter - 1 cup, softened | ||
| Cherry preserves - 1/2 cup | ||
| Powdered sugar | 2 Tablespoon | |
| Almond extract | 1 Teaspoon | |
Directions
GETTING READY
1) Heat the oven to 350°.
MAKING
2) In a medium bowl, add flour, baking powder, baking soda, salt and cloves and keep aside.
3) In a mixing bowl, add sugar, 3/4 cup butter, brown sugar, honey and vanilla and mix well.
4) Beat at a medium speed till the mix turns creamy.
5) Continue beating, adding eggs 1 at a time, for 1 to 2 minutes.
6) Lower the speed.
7) Beat, gradually adding in the flour mixture, alternately with buttermilk for 3 to 4 minutes.
8) By hand, stir in almonds and cherries.
9) Evenly spoon the batter into 5 (5 1/2 x3-inch) well greased mini loaf pans.
10) Place in the oven for 25 to 35 minutes, or till a toothpick inserted in the center comes out clean.
11) Cool for 10 minutes and remove from the pans.
12) Cool completely.
13) In a small mixer bowl, beat 1 cup butter till creamy.
14) Lower the speed and add preserves, powdered sugar and almond extract.
15) Beat till well mixed.
SERVING
16) Serve cherry butter with cooled bread.
1) Heat the oven to 350°.
MAKING
2) In a medium bowl, add flour, baking powder, baking soda, salt and cloves and keep aside.
3) In a mixing bowl, add sugar, 3/4 cup butter, brown sugar, honey and vanilla and mix well.
4) Beat at a medium speed till the mix turns creamy.
5) Continue beating, adding eggs 1 at a time, for 1 to 2 minutes.
6) Lower the speed.
7) Beat, gradually adding in the flour mixture, alternately with buttermilk for 3 to 4 minutes.
8) By hand, stir in almonds and cherries.
9) Evenly spoon the batter into 5 (5 1/2 x3-inch) well greased mini loaf pans.
10) Place in the oven for 25 to 35 minutes, or till a toothpick inserted in the center comes out clean.
11) Cool for 10 minutes and remove from the pans.
12) Cool completely.
13) In a small mixer bowl, beat 1 cup butter till creamy.
14) Lower the speed and add preserves, powdered sugar and almond extract.
15) Beat till well mixed.
SERVING
16) Serve cherry butter with cooled bread.
Chef
