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* 1/2 tsp [[vanilla extract]] |
* 1/2 tsp [[vanilla extract]] |
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+ | == Directions == |
#Heat oven to 350°F. Grease and [[flour]] three 5-3/4x3-1/4x2-inch miniature loaf pans.<BR> |
#Heat oven to 350°F. Grease and [[flour]] three 5-3/4x3-1/4x2-inch miniature loaf pans.<BR> |
Revision as of 13:58, 19 May 2010
Ingredients
- 1 cup HERSHEY'S semi-sweet chocolate Chips
- 1 cup Fresh or frozen cranberries, coarsely chopped
- 1/2 cup pecan pieces
- 2 tsp Freshly grated orange peel
- 2 cups all-purpose flour
- 1 cup Sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp shortening
- 3/4 cup orange juice
- 1 egg, slightly beaten
- cocoa DRIZZLE GLAZE (recipe follows)
- 1 tbsp butter or margarine
- 1 tbsp HERSHEY'S cocoa or HERSHEY'S Dutch Processed
- cocoa
- 1 tbsp water
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
Directions
- Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.
- Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
- Stir together flour, Sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in
- shortening until mixture resembles coarse crumbs.
- Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among
- prepared pans.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
- Cool 15 minutes; remove from pans to wire rack.
- Cool completely.
- Drizzle cocoa DRIZZLE GLAZE over top.
- 3 loaves.
- Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted.
- Stir in cocoa and water.
- Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
- Do not boil.
- Gradually add powdered sugar and vanilla, beating with whisk until smooth.
- If necessary, add additional water, a few drops at a time, until of desired consistency.
- About 1/4 cup glaze.