Home Bread-Bakers v103.n047.9

Gonzo White's Cranberry Orange Loaf and Recipe

"Joy Alexander" <jpalexand@msn.com>
Sun, 26 Oct 2003 11:54:34 -0500
The Cranberry Orange Loaf recipe submitted by Gonzo White sounds wonderful; 
however, I would like clarification regarding the "1 can whole berry 
cranberries" called for in the recipe.  Is this a can of whole cranberries 
or a can of whole berry cranberry sauce?  Thanks, Gonzo, for your 
help.  I'd like to bake this for Thanksgiving.

I have intended for some time to submit this recipe for Stickie Buns, which 
is my variation of a recipe that used to be on each bag of Rich's frozen rolls.


1    small package pecans (or 1/3 to 1/2 cup, chopped)
1    recipe bread dough (using 3 cups flour)
1/2  cup brown sugar
1    package Cook & Serve vanilla pudding and pie mix (NOT intant)
1    stick Fleischmann's margarine (or other brand without water)

Using a large non-stick bundt pan, spray with PAM; spread pecans in 
bottom.  Pinch dough off in golf ball size pieces and arrange on top of 
pecans, squeezing to make single layer.  Sprinkle brown sugar over dough, 
then sprinkle pudding and pie mix over sugar.  Melt margarine and pour on 
top of pudding mix.  Cover with wax paper and allow to rise for 
approximately one hour, or until pan is about 3/4 full.

Preheat oven to 350 F, place pan on next to lowest oven rack and bake for 
30 minutes.  Remove from oven and let stand 5 minutes.  Turn out onto large 
plate to serve.

NOTE:  I use the delay feature on my bread machine and have the dough ready 
when I get up the next morning.  It takes about 20 minutes to get the buns 
into the pan, another hour for rising and another 30 minutes to the 
table.  They truly are worth having a late breakfast.