Wednesday, November 22, 2006

Festive Cranberry Bread

Here's another recipe for you to try. Like you haven't got enough to do already . . . bake this for Thanksgiving. It's a recipe from my beloved friend, Arleta Richardson, whom I only knew for just a little while before she went home to Jesus. In that little while she managed to impact my life for the better and even edited a few chapters in my novel. We shall see you again, my friend.

Here's her Festive Cranberry Bread from
The Grandma's Attic Cookbook

2 C. Flour
Juice and grated rind of 1 orange
1 C. sugar
2 Tbsp. shortening and enough boiling water to tatal 3/4 C.
1 and 1/2 tsp. baking powder
1/2 tsp soda
1 tsp. salt
1 C. chopped walnuts
1 egg, beaten
1 C. raw cranberries, halved

Preparation: Sift the dry ingredients together. Blend in the egg and liquid; stir only until the flour mixture is dampened. Add nuts and cranberries. Pour into a bread pan (8 1/2 x 4 1/2 x 3inches) or two miniature bread pans, pushing batter into corners of pan and leaving the center slightly hollow. Allow batter to stand in pan for 20 minutes before baking at 350 degrees for 60 to 70 minutes.

Christianity is bread for daily use, not cake for special occasions.
Arleta Richardson

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