Food recipes
English and Scottish Cranberry Duff
English and Scottish Cranberry Duff Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, gro...
English and Scottish Cranberry Duff
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
cranberries, dried, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
vanilla extract
spices, cinnamon, ground
Directions:
Preheat oven to 350.
Sift together the dry ingredients.
Add the cranberries, milk, melted butter and vanilla.
Mix well.
Pour into an 8 inch square buttered baking dish.
Bake at 350 for 40 minutes.
After the duff has been in the oven for 25 minutes, make the butter sauce by combining the butter, sugar and cream in a heavy-bottomed saucepan.
Bring to a boil and then lower the heat.
Stir in the vanilla and cinnamon and simmer for 10 minutes.
Serve warm drizzled with the sauce, with extra sauce on the side.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
cranberries, dried, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
vanilla extract
spices, cinnamon, ground
Directions:
Preheat oven to 350.
Sift together the dry ingredients.
Add the cranberries, milk, melted butter and vanilla.
Mix well.
Pour into an 8 inch square buttered baking dish.
Bake at 350 for 40 minutes.
After the duff has been in the oven for 25 minutes, make the butter sauce by combining the butter, sugar and cream in a heavy-bottomed saucepan.
Bring to a boil and then lower the heat.
Stir in the vanilla and cinnamon and simmer for 10 minutes.
Serve warm drizzled with the sauce, with extra sauce on the side.
Enjoy!