Berryminiloaves Recipes

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray.
• Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans.
• Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
• Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
• Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
• Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool; crumble.
• Place bacon, stuffing, Parmesan cheese, Worcestershire, soy sauce, egg, onion soup mix, salt, and pepper in a large bowl and mix well. Divide meat mixture into 6 individual portions. Mold each portion into oval-like shapes. Press top of each oval in and add Swiss cheese. Mold meat back up over the tops, enclosing cheese.
• Mix ketchup, mustard, and brown sugar together in a separate bowl. Cover each loaf with mixture. Place loaves in the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes.
• While loaves bake, saute onion over medium-high heat in a frying pan, 5 to 7 minutes. Top baked loaves with onions and let stand for 5 minutes to cool before serving.

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Steps:

• Heat oven to 425 degrees.
• Coat 2 4x6 inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients. Pour mixture into the well int the dry ingredients and stir until just moistened and slightly lumpy.
• Pour batter into pans until they are 3/4 full. Sprinkle 1 t. of sugar over each loaf.
• Bake 40-45 minute until tops are light golden and a toothpick comes out clean.
• Cool for 5 min in pan, then remove from pan and cool on rack.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Combine dry ingredients; add to the creamed mixture alternately with buttermilk.
• Stir in cranberry sauce and blueberries.
• Pour into four greased 5-3/4-in.x3-in.x2-in. loaf pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.