2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries
To make mix: In large
bowl, combine flour, baking powder, baking soda,
cinnamon and salt; mix well. Add oats, cherries and
cranberries; mix well. Transfer to re-sealable plastic
bag, a decorative jar with lid or other airtight
container. Store in cool dry place. (Or, add to jar in
Attach to Jar:
Ingredients Needed to
3/4 cup honey
3/4 cup milk
12 tablespoons (1-1/2 sticks) butter or margarine,
melted and cooled
2 large eggs, lightly beaten
3/4 cup dried cranberries
To prepare breads:
1. Heat oven to 350░F.
Lightly spray four 6 x 3-3/4-inch disposable aluminum
foil mini loaf pans with no-stick cooking spray.
2. Place bread mix in large bowl. In small bowl, combine
honey, milk, butter and eggs with wire whisk or fork;
mix well. Add to dry ingredients all at once; stir just
until dry ingredients are moistened. (Do not over mix.)
Pour into pans, dividing evenly.
3. Bake 22 to 28 minutes or until tops of breads feel
firm when touched and wooden pick inserted near center
has a few moist crumbs clinging to it. (Do not over
bake.) Cool breads in pans on wire rack. Wrap tightly in
aluminum foil. Store at room temperature up to 2 days.
For longer storage, label and freeze.
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