Saturday, December 19, 2009
When the weather outside is frightful...
We seem to turn our hearts and minds inwards. Today's special treat is baking a whole little army of Cranberry Breads to distribute to neighbors. Traditionally a Thanksgiving treat in the Collins household, this recipe has been made for thirty five years or so. And while we usually make it in large pans, I found that a double recipe yields ten little holiday pans perfectly. Enjoy!
Recipe makes two (9x5) loaves or ten small loaves.
2 cups flour
1 c sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
½ c butter
1 egg, beaten
2 tsp grated orange peel
¾ c orange juice
1 ½ c golden raisins
1 ½ fresh or frozen cranberries, chopped
Sift dry ingredients into a large bowl. Cut in butter until crumbly. Add egg, OJ, and orange peel. Stir until evenly moist. Fold in fruit items. Grease a piece of brown paper and place in the bottom of the greased pan. Bake for 1 hour 20 minutes at 350°F for the large loaf pans, 45 minutes for the small pans. Cover with foil for the last 15 minutes. Cool 10-15 minutes before removing from pan.
And with that I'm getting myself, a husband, and two little girls bundled up and out into the snow. Looks like close to a foot so far, and counting! How do you like to spend your snow days?