Recipes Included On This Page Orange Prune Sour Cream Loaf Oyster Fritters the Easy Way Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Orange Prune Sour Cream Loaf Recipe By :Canadian Living's Best - Fruit Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft butter -- (125 mL) 1 cup granulated sugar -- (250 mL) 2 eggs 2 cups all-purpose flour -- (500 mL) 1 teaspoon baking powder -- (5 mL) 1/2 teaspoon baking soda -- (2 mL) 1/2 teaspoon salt -- (2 mL) 1/2 cup quartered pitted prunes -- (125 mL) 2 tablespoons coarsely grated orange rind -- (25 mL) 1 cup sour cream -- (250 mL) **Glaze** 2 tablespoons granulated sugar -- (25 mL) 2 tablespoons orange juice -- (25 mL) Grease 9- x 5-inch (2 L) loaf pan; line bottom with waxed paper; set aside. In bowl, beat butter with sugar until light and fluffy; beat in eggs, one at a time. Stir together flour, baking powder, baking soda and salt. Remove about 2/3 cup (150 mL) and toss with quartered prunes and orange rind. Set aside. Mix half of the remaining dry ingredients into butter mixture, then half of the sour cream; repeat additions. Sprinkle with prune mixture; stir just until blended. Scrape into prepared pan. Bake in 350F (180C) oven for 55 to 60 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack for 10 minutes; invert onto rack and peel off paper. Turn right side up. **Glaze** Stir sugar with orange juice until dissolved; brush over warm loaf. Let cool completely. (Loaf can be wrapped in plastic wrap and stored in refrigerator for up to 3 days or frozen in rigid airtight container for up to 1 week.) Makes 12 slices. From Canadian Living's Best - Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Canadian Living 1997. ISBN 0-345-39844-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 10g Fat (36.3% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Oyster Fritters the Easy Way Recipe By :Louise Marchildon Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pancake mix 1 teaspoon baking powder 1 egg 3 tablespoons sweet onion -- finely chopped 1/2 teaspoon Old Bay Seafood seasoning salt and pepper -- to taste 1 pint oysters -- undrained 1/2 cup vegetable oil I got the basic recipe for this delicious dinner item from the Cooking For Fun Recipe List. Combine the first six ingredients in a mixing bowl. Strain the oyster liquid through a sieve into a bowl. Inspect oysters for shell pieces. Cut oysters into pieces about the size of quarters. Add the oysters to the mixing bowl. Pour the oyster liquid into the mixing bowl slowly, so that any sediment in the liquid stays out of the mix. Stop when you see the sediment creeping toward the lip of the bowl! Mix all ingredients well, forming a batter. If necessary add more pancake mix to thicken. Heat a large pan, add oil and continue heating until oil will cause water droplets to pop. Drop mixture by tablespoonfuls into the hot oil. Fry until brown on one side; turn and fry until done. Drain well on paper towels. Serve hot. I prepared cole slaw to have with the fritters. Source : "Audree (CFF)" Yield : "20 fritters" NOTES : Formatted in MasterCook by Art Subscribe to our Free Recipe Gazette at www.fareshare.net Contributed to the FareShare Gazette by Art; 10 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 33g Fat (63.6% calories from fat); 13g Protein; 29g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 800mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 6 Fat; 1/2 Other Carbohydrates.

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