Cranberry Nut Bread

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons flaxseed meal
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 tablespoon orange zest
• juice from medium orange
• 2 tablespoons canola oil
• water
• 1 large egg, beaten
• 1 cup fresh cranberries, chopped
• 1 cup walnuts or pecans

Directions:

1. Preheat oven to 350°F. Spray loaf pan with nonstick spray.
2. Sift together dry ingredients. Add orange zest set aside.
3. Combine oil, orange juice and enough water to make  a combined 3/4 cup. Stir into dry ingredients.
4. Add beaten egg. Mix in cranberries, and nuts.
5. Pour into prepared loaf pan. bake for 55-60 minutes.

Yield: 8-10 pieces

Cool in pan for 30 minutes.

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Chocolate Pecan Pie

Ingredients

• 1 cup sugar
• 1/3 cup HERSHEY’S Cocoa
• 3 eggs, slightly beaten
• 3/4 cup dark corn syrup
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 cup pecan halves
• 1/2 cup dark chocolate chips
• 1 unbaked 9-inch pie crust

Directions

1. Heat oven to 350°F.

2. Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans and chocolate chips. Pour into unbaked pie crust.

3. Bake 55-60 minutes or until set. Remove from oven to wire rack. Cool completely.

Yield: 8 servings.

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Chocolate Pecan Pie

Ingredients:

• 1 (9 inch) unbaked pie crust
• 3 eggs, large
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso powder
• 1/2 teaspoon salt
• 3 tablespoons Hershey’s cocoa, special dark
• 1/3 cup butter, melted
• 1 cup dark corn syrup
• 1 cup pecan halves
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips

Directions: 

1. Preheat oven to 375° F (190 degrees C).
2. Beat  eggs, butter, sugar, salt, cocoa, espresso powder, vanilla and syrup. Stir in pecans and chocolate chips.
3. Pour mixture into pie shell.
4. Bake until set, 40 – 45  minutes. Cool.

Yield:  8 servings

 

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