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Cranberry bread
2 c. all-purpose flour
1 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 c. orange juice (juice of one large orange)
1 Tbsp. grated orange peel (grated peel of one large orange)
2 Tbsp. shortening
1 egg, beaten
1 c. cranberries, halved or chopped
1 c. walnuts or pecans, chopped.
Preheat oven to 350 F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda, and salt). Blend very well. Mix together the orange juice, orange peel, melted shortening, and beaten egg. Add the wet mixture to the dry mixture. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. Bake about an hour at 350 F. The loaves are done when a toothpick inserted in the middle comes out clean. Cool completely before cutting. Do not try to serve warm.
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.
~Ambrose Bierce
Have Overripe Bananas? Don't throw them out. Instead, use them for making banana bread or other baked items. Pop them into the freezer until you're ready to use. When bananas get ripe, and you aren't ready to eat them, store in the refrigerator and they'll last longer. Note: The skin will turn black in the fridge, but it won't affect the fruit.
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