Yesterday I told you about my unusual additions to the fresh cranberries. Today I turned some of that cranberry sauce into a quick bread. It is out of the oven but not sliced yet, so I will let you know. It also had a bit of left over applesauce added to the batter...a real experiment.
Second was two large , plump loaves of date nut bread. I must say, the kitchen smells like the holidays.
The third is another new recipe for lemon bread (cake) is made with Caravella limoncello from Italia. It is a lemon liqueur and the frosting is made with it as well. It is still in the oven.
I think all three will benefit from a a day or two of resting. They always taste better when the ingredients merrily marry for a time.
I remember now how much easier quick breads are to do rather than cookies. I think cookies are delicious but really time consuming. So I probably am finished with cookies unless a great recipe comes the 22nd from Cook's Corner. (That's when their annual cookie recipes come with pages and pages of recipes from the Columbus Dispatch newspaper and the people who read it.)
The limoncello bread is still in the oven.
