22 December 2010

tasting christmas

I was talking to Cathy this morning, lamenting over the fact that my back has been horribly cranky these past few weeks and I didn't know if I could stand on my feet to do all the Christmas baking I usually do. (I love baking.)

She told me that she was doing some baking today because if certain things aren't made, it "just doesn't taste like Christmas without them."

It stuck in my head. I kept thinking about what she said. And eyeballing the Martha Stewart cookie magazine this year (there are several that caught my eye). I decided Cathy was right, there are certain traditions attached to Christmas and food is one of them.

I bought a few ingredients when I did grocery shopping but nothing major. I was worried that I would waste them if I couldn't get my back sorted. I knew which recipe was my number one choice for baking. If I made only one thing, it would have to be this:

I got the recipe for this cranberry bread in the third grade.

I've made it every year since.

Its pretty basic and I've recently changed from making a whole loaf to either mini loaves or square muffins. But one thing is for sure, I know its Christmas when I make these.

I thought I would share the recipe with you all. Its simple, extremely tasty and everything that holiday baking should be.


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Holiday Cranberry Orange Bread
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2 cups all purpose flour
1 cup sugar
1.5 teaspoons baking powder
1 teaspoon salt
0.5 teaspoon baking soda

1 cup orange juice
1 tablespoon grated orange peel

2 tablespoons crisco shortening
1 well beaten egg

1.5 cups fresh or frozen cranberries, coarsely chopped (I use one bag of fresh cranberries.)

OPTIONAL: 0.5 chopped nuts or 0.5 cup raisins (I usually leave these out but would undoubtedly be tasty if you are inclined to add them.

Preheat oven to 350 degrees.

In a bowl, mix together flour, sugar, baking powder, salt and baking soda.

Stir in orange juice, orange peel, shortening and egg.

Mix until well blended. Stir in cranberries (also nuts and raisins if used.) Turn into greased loaf pan. Bake 55 minutes or until toothpick inserted in center comes out clean. If you would prefer, you can also make mini loaves or muffins. Bake mini loaves or muffins for 10 minutes and then check every five minutes after until toothpick comes out clean.

Cool on rack 15 minutes, remove from pan.


Gisela Towner said...

Yum! I just added OJ and cranberries to my shopping list. I'm trying this tomorrow!

dsigns said...

This sounds delicious! Thanks for posting. I've added it to my recipe collection giving you credit of course.

Did you make these in 3rd grade?
We didn't have cooking classes that young.

FunkyC said...

Nom-nom-nom-nom.... I'm coming over.

Yarnhog said...

I'm going to see if I have frozen cranberries. We're going to my mom's tomorrow and this would be perfect to bring along. Thanks for the recipe!