"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Cranberry Mini Loaves Recipe

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This recipe for Lemon Cranberry Mini Loaves, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane McElmury
Added: Saturday, December 1, 2007


2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts or pecans

1/4 cup sugar
1/4 cup lemon juice

In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in the cranberries and walnuts. Pour into 4 greased 5 3/4x 3x2 inch loaf pans. Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes. Remove from pans to wire rack. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over the loaves. Cool completely before slicing.

Number Of Servings:
Number Of Servings:
4 loaves




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