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
Thanksgiving cooking Arleta Richardson Grandma's Attic Cookbook
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