CRANBERRY BREAD

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup orange juice
• 2 tablespoons butter
• 1 1/2 cups fresh cranberries, coarsely chopped
• 1 1/2 cups pecans, coarsely chopped
• 1 beaten egg
• 1 cup boiling water

Method

1. 1

   Sift together twice the flour, sugar, baking powder, and soda.

2. 2

   Combine well beaten egg with orange juice, boiling water, and butter (shortening may be used in place of butter).

3. 3

   Stir into dry ingredients until just moist; fold in cranberries and pecans.

4. 4

   Let stand in pan for 20 minutes.

5. 5

   Bake in well greased loaf pan for 50-60 minutes at 350°.

6. 6

   Remove from pan by loosening sides; turn out on rack to cool.

7. 7

   This bread is much better the second day, and can be used as a bread or cake.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

1 cup sugar 2 1/2 cups 3-ifted flour 1/2 teaspoon cinnajnon 1 teaspoon cloves 1 ogg 1/4 cup molasses 1 teaspoon soda 1 cup raisins 3/4 teaspoon salt Jief^ cup sour milk or Mary Louise Lewis 32 IvEFJliaUSS 2 CSS whites (room temperature) 1 cup granulated sugar Pinch of salt Pinch of cremn of tartar 1 teaspoon vanilla Beat eggs slightly. Add salt and crcan of tartar. Continue "beating, adding sugar a little at a time. 1/hcn mixture stjijnds in fluffy peolis, add vanilla. Drop on cookie sheet covered \-rith hrovm paper. Balce at 325^ a'bout 20 minutes. Let cool before removing. Mnkos a'bout 20. Eleanor Bird ailNiGER SHi^S 2 l"bs. flour 1 pt« molasses Dash of cayenne . 1 large tablespoon ginger 1/2 lb, brown sugar 1/2 lb. butter Mix butter and flour, add sugar, then seasoning. Add molasses and nix v;ell. Knead and roll out veiy thin. Bcke in moderate oven until light broim. Virginia Carter HI1\1T: If recipe calls for melted shortening, melt in pan you plnn to balie the calte in. Saves dish washing ond greases the pan at the same time. EIITT: To keep brown sugar from becoming hard store it in a Hason Jar vath a rubber on the jar. It will keep moist indefinitely if the cap is screwed on tight, KII^T: V/hen scalding milk, to keep it from sticking first rinse the pan in cold water. 33 BHBADS im BBSAD 2 Gggs 1/2 teaspoon salt 1 cup granulated sugar 3 l/2 teaspoons iDricing 1 cup milk powder 1 cup chopped nuts 2 taMespoons melted 3 1/2 cups flour butter Boat eggs and sugar till light. Conbino milk ojid shortening .^nd add; mix well. Add salt and nuts. Fold in flour which has "been sifted v/ith "brking pow- der. Pour into greaccd loo-f-tin pjid let stajid 20 minutes. Sake at 360 for 40-60 rdnutes. Eleanor Bird 2 cups flour 1 cup sugar 11/2 teaspoons "balding powdorl teaspoon salt 1/2 teaspoon hailing soda l/2 cup orpjige juice 2 tablespoons each of 1 beaten egg boiling water and butter 11/2 cups fresh cran- 1 1/2 cups pecans, berries, coarsely chopped coarsely chopped Sift together twice the flour, sugrx, baking povrder, r^iid soda. Gonbinc v/ell beaten egg \7ith orange Juice, boiling water r:id outtor (shortening n.iy be used in place of butter). Stir into dry ingredients until just noist; fold in crrr.berrios and pecans. Let stand in pen for 20 nine Btte in well greased loaf pan for 50-60 nin» at 350*^ . Henove from pan by • loosening sides; turn out on rack to cool. (l/4 tea- spoon grated orange rind nay be added*) This bread is much bettor the second day, and can be used as a bread or cake. Mr So John E,. Xing 3^ GOLDBIT BUTTSmi^: BISCUITS 2 cups sifted enriched flour 2 teaspoons dou"ble acting "boi^iiig powder 1/2 teaspoon baking soda 1/2 Clip l^luffo 1 teaspoon salt 3/4 cap "battcnnilk Sift diy ingredients together, cut in Tluffo till mixture looks like, coarse com meal. Add milk, stir with fork until dough holds together. Knead ahout 10 strokes on lightly floured iDoard, roll out to 1/2 in. raid cut out iDiscuits. Brke on imgrcased brking- sheet at 425° degrees for 10-12 min. llalces 16-20 biscuit. Variations ~ try then — Just add to the flour. Onion — 1/2 cup finely chopped onion Orrjige — 1 tablespoon grated rind; substitute l/2 cup orange juice for l/2 cup buttermilk. Herbs — 1 teaspoon mrxjorrxi or thyme or curry, Pinv/heels — roll dough into oblong, spread either filling beloir, roll up like jelly roll, cut in 1 in, slices, BrJ^e, Sugar i'illing: l/4 cup Fluffo spread and sprinkled v)ith cinnajnon and 1/2 cup each brovm sugar, raisins, and pecans. Pizza Filling: 1/2 cup tomato paste, 1/2 cup stuffed olives, 1 teaspoon orcgaaio, l/4 cup grated parmesan cheese. Mrs. John E. King 35 ICE BOX ROLLS 1/2 cup shortening 4 tablespoons sugar 1 cup boiling water

Cook this with the app: pantry check, scaling, and the assistant.