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Bed And Breakfast Cranberry

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Ingredients

Adjust Servings:
3/4 cup plain yogurt (or vanilla or other flavored yogurt-orange would be good!)
1 egg
2 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup cranberries, halved (you can use craisins, do not chop them but real cranberries give more bite)
1/2 cup sugar
1 orange, rind of, grated

Nutritional information

2954.1
Calories
1152 g
Calories From Fat
128.1 g
Total Fat
39.4 g
Saturated Fat
270.9 mg
Cholesterol
4676.5 mg
Sodium
404.9 g
Carbs
13.9 g
Dietary Fiber
129.2 g
Sugars
49.8 g
Protein
958g
Serving Size

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Bed And Breakfast Cranberry

Features:
    Cuisine:

    I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Bed and Breakfast Cranberry Biscuits,These are a favorite at Hidden Falls, a Canadian Bed and Breakfast in Canmore, Alberta. They stay soft and moist!,Delicious! My only changes were to use butter ( I can’t imaging using margarine) and topped with sugar crystals instead of powdered sugar. used slightly defrosted cranberries which I cut in half before adding to the dough, I might increase the amount next time because we really enjoyed the flavor and there was room for more. I cut them scone style, and taste and texture wise they are more scone then biscuit. Thanks for a great recipe Sharon. Made for PRMT.


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    Steps

    1
    Done

    Preheat Oven to 375*f.

    2
    Done

    Combine Yogurt and Egg in a Small Bowl. Set Aside.

    3
    Done

    in Large Bowl, Stir Together Flour, Baking Powder, Baking Soda and Salt. Cut in Margarine Until It Looks Like Small Peas.

    4
    Done

    Stir in Cranberries (or Craisins), Sugar and Orange Rind.

    5
    Done

    Add Yogurt/Egg Mix and Stir to a Soft Dough. (it May Seem a Bit Dry, but Be Careful About Adding Extra Yogurt as It Goes Wet Very Easily).

    6
    Done

    Roll or Pat on Floured Surface to 3/4 Inch Thick, and Then Cut in Circles, Place on Parchment Paper on Ungreased Cookie Sheet and Bake 15-20 Minutes.

    7
    Done

    While Still Warm, Brush Tops With Melted Butter and Dust With Powdered Sugar. Serve Them With Butter and Jams on the Side. Enjoy!

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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