Cranberry Bread With Butter Sauce Recipes

Steps:

• Preheat oven to 375°F.
• Grease and flour bottom only of 9x13 pan.
• Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
• Mix well.
• In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
• Add sour cream mixture to flour mixture.
• Stir just until dry ingredients are moistened.
• Gently fold in cranberries.
• Spoon into prepared pan.
• Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
• Bring to a boil.
• Simmer over low heat for 2 minutes, stirring constantly.
• Remove from heat, stir in vanilla.
• Serve warm sauce over cake.

Steps:

• In a large mixing bowl, place egg, milk sugar, vanilla and
• Amaretto. Mix thoroughly. Add bread and cranberries and toss in the liquid. Set it aside to soak (10-15 minutes).
• Preheat oven to 350°F Grease muffin tin with butter. Fill the muffin cups and place on the middle rack of the oven Bake in the oven for approximately 25-30 minutes, or until the center is firm.
• Insert a skewer in to the middle to test, If it comes out wet, keep baking. While bread pudding is in the oven, prepare the Amaretto sauce.
• AMARETTO SAUCE:.
• In a pan, melt butter medium heat. Add sugar. When the sugar has dissolved and begins to caramelize add the cream and bring to a simmer. Stir occasionally , until the sauce begins to thicken.
• Add in toasted almonds and the Amaretto. Remove from heat. Drizzle the warm sauce over the bread pudding.

Steps:

• Cream butter,sugar and eggs.
• Sift dry ingredients together and add alternately with milk to creamed mixture.
• Add nuts and cranberries.
• Bake cake in moderate oven (about 350) in a 9x13 inch pan for about 30 minutes or until it springs back when touched.
• Serve small pieces with hot butter sauce.
• Hot Butter Sauce: Combine ingredients and bring to a boil over moderate heat,stirring constantly.
• Let bubble one minute.
• Add cream (not whipped).
• Reheat but do not boil.
• Add flavoring.

Steps:

• In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

Steps:

• Heat oil and orange juice together in small saucepan until hot. Set aside. Beat sugar and egg together in mixing bowl. Add warmed oil and juice. Add in dry ingredients. Fold in cranberries and nuts. Pour into oiled and floured bread pan. Bake at 350 degrees F until bread has risen and browned on top. Meanwhile prepare the butter sauce. Combine all ingredients in a medium saucepan over low heat. Warm until sugar dissolves. Serve bread slices with sauce.