RECIPES/MEALS

INGREDIENT LIST

Dry:
1 cup all purpose flour
1 cup semolina (pasta) flour, or 1 cup yellow cornmeal
2 teaspoons baking powder
3/4 cup dried cranberries
1 cup coarsely chopped Heart of the Desert Pistachios
1/2 teaspoon salt

Wet:
4 large eggs
2/3 cup sugar
1/2 cup olive oil
2 teaspoons grated lemon peel (dried is fine)
1 teaspoon vanilla extract
1 teaspoon almond extract

CRANBERRY PISTACHIO SEMOLINA TEA BREAD

Makes 2 loaves

Recipe courtesy of Heart of the Desert Pistachios from Eagle Ranch, New Mexico

1. Preheat oven to 350 degrees F. Grease and flour two loaf pans (3-1/2" x 7-1/2" each). In a large bowl, mix all dry ingredients.

2. In a medium-sized bowl, mix all other ingredients and add to dry ingredients. Combine thoroughly.

3. Divide between the two loaf pans. Bake until golden brown and wooden skewer inserted in center comes out clean - approximately 25 to 35 minutes (depending on altitude).

4. Cool on racks for 10 minutes, then remove from pans. May be served warm or at room temperature.