Mama Huang's Cookbook

2 C all purpose flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt

1/2 C canola oil
3/4 – 1 C sugar
2 eggs

2 t orange zest
3/4 C orange juice
1 1/2 C chopped cranberries (1 bag of fresh cranberries will make 2x this recipe)
3/4 C chopped walnuts

 

Preheat oven to 350 deg F. (325 deg convection)
Grease and flour one 9×5 inch loaf pan or 3 mini loaf pans.
Combine flour, baking powder, baking soda and salt.
Beat together  oil, sugar and egg.
Add zest and stir in flour alternating with orange juice.
Fold in cranberries and nuts.
Pour into pan(s).
Bake 60-70 min if full size loaf, 38 – 40 min. if mini loaves.
Of course test with bamboo skewer for doneness.
Let loaves cool in pans on wire rack for 15 min.
Remove loaves from pans and cool completely on wire rack.

I double this recipe recipe and make  6 – 7 mini loaf pans in 1 batch.

 

(updated 3/16/2016)

Achad (Malaysian Mixed Vegetable Pickle)

Apple Blackberry Coffee Cake

Apple butter

Apple Crisp

(Scrumptious) Apple Pie

Atlantic Beach Pie

Banana Bread

Bea’s roasted pecans

Beef Stew in slow cooker

Biscotti

Black bean, Edamame, and Wheat berry Salad

Blackberry Tart

Black Sesame Dumplings (Tang Yuan)

Bread stuffing

Brownies, double chocolate

Brussel’s sprouts, roasted

Bulgur and chick pea salad  

Chicken curry

Chili Con Carne

Chinese almond cookies

Chinese BBQ pork (char Shui)

Chinese radish cake, steamed

Chinese steak

Chocolate chip cookies

(Ultimate) Chocolate chip Cookies

Chocolate Mud Cake

Cho Koo (brown turtle cakes)

Cocoa Conversion to Baking Chocolate

Cow Cookies

Crab cakes

Curry puffs

Dark Chocolate Ganache

Dexter treats

Egg casserole

Elijah’s 1st Birthday Cake

Elijah’s 2nd Birthday Cake

Elijah’s 3rd Birthday Cake

Farmer’s omelet

Fig Jam

Fish Cakes

Fish chowder 5/10/14

Five flavored beef

French toast, lowfat, crunchy oven

Fried Sweet Wontons with date filling

Fruit cake

Gadoh-gadoh

Gazpacho

(Chewy) Gingerbread Cookies

Granola

Hard Seed cracker

Holiday Bark  12/22/13

Italian bean and sausage soup   

Kale chips

Knox blox

Kracker jacks

Kueh bingkang

Long Life Peach shaped buns

Mango frozen dessert

Matzo Crack

Meat loaf 2/23/13

Mississippi Roast

Mochi

Muhammara

Oyster fry

Passover Brisket

Peach Cobbler

Pecans, lightly caramelized

Persian- spiced Lamb (3/14/16)

Pot stickers

Pulled Pork BBQ (slow cooker)

Pumpkin bread 5/10/14

(Red) velvet cake 12/18/13

Roasted vegetables

Roast leg of lamb

Roast Pork with Garlic and Rosemary

Rolled egg pancake with meat filling 2/23/13

Rum balls

Shrimp with lobster sauce

Slow cooker beef stew

Slow cooker pot roast

Sour Dough bread

Stir fried Rice Noodles (Chow Mee Fun)

Sweet potatoes, caramelised

Sweet potatoes, Swan Choo’s bourbon

Tabouli

Taro cake, steamed

Tea Leaf Eggs

Thai Apple Mango Shrimp Salad

USDA recommended Internal Meat Temperatures

Vegetable (and Fish) Stew

Zucchini Bread

4 envelopes Knox unflavored gelatin
1 C cold fruit juice
3 C fruit juice, heated to boiling

Sprinkle gelatin over cold juice in a 13 x 9 x 2″ pan.
Let stand 1 min.
Add hot juice and stir until gelatin is completely dissolved
Refrigerate until firm, about 3 hrs.
To serve, cut into 1″ squares.
Store in refrigerator.