West Bend Cookers instruction manual Cranberry Nut Bread, Scandinavian Rice Pudding

		Cranberry Nut Bread
2	Cups	(8-ounces) fresh or frozen cranberries
½	Cup	Walnuts
2	Cups	Flour
1	Cup	Sugar
1½	Tsp	Baking powder
½	Tsp	Baking soda
½	Tsp	Salt
6	Tbsp	Butter or margarine
1		Egg
1	Tbsp	Grated orange peel
½	Cup	Orange juice

1.Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at HI (#5) while mixing ingredients.

2.Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in pot.

3.Cover and bake at HI (#5) for 3 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.

		Scandinavian Rice Pudding
4		Eggs, beaten
1	Qt	Milk, scalded
1	Cup	Sugar
1	Tsp	Vanilla
½	Tsp	Cinnamon
¼	Tsp	Nutmeg
￿	Cup	Chopped dates or raisins
3-3½	Cups	Cooked rice

1.In pot, combine all ingredients. Cover and place on base.

2.Cook at LO (#3) for 2 hours. Stir after 1 hour. Reduce heat to Keep Warm (#2) for serving or chill in refrigerator and serve cold. Serve with light cream, if desired. Makes 10 to 12 servings.

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