"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for CRANBERRY BREAD, by Lisa Fazendine, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sifted flour 1 c. sugar 1-1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/4 c. butter or margarine 1 egg, beaten 1 tsp. grated orange peel 3/4 c. orange jice 1-1/2 c. chopped cranberries
In large bowl, sift first five ingredients. Cut in butter until crumbly. Add egg, orange peel and orange juice. Fold in berries. Pour into a 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour 10 minutes, or until toothpick in center comes out clean. Remove from pan, cool on wire rack.
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