Lady Lynda
(Recipes from USA)

Colorado Baked Cranberry Pudding



1 cup packed brown sugar
2 eggs, separated
1/2 cup whipping cream
2 teaspoons Vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped fresh cranberries
1/4 cup butter or margarine, melted
Topping:
1 1/2 cups sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
In a bowl, combine brown sugar and egg yolks. Add whipping cream, Vanilla, cinnamon and nutmeg. Set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries. Stir to completely coat. Add brown sugar mixture and butter. Mix well (batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar. Beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350°F for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat. Add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover. When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350°F for 10 minutes. Yields: 8 servings.
Note: This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch.


Downeast Maine Pumpkin Bread



1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350°F (175°C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients  into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done  when toothpick inserted in center comes out clean. Yields: 24 servings.
Note: Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.


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