It’s OK, you can admit it… and you have no idea what to do with them. Here are a couple of suggestions.
From the Richardson Bakery (kitchen)
Orange Cranberry Bread
Sift together:
- 2 cups flour
- 1 cup sugar
- ½ t. salt
- ½ t. baking soda
- 1 ½ t. baking powder
To the juice and rind of 1 orange,
- add 2 T. shortening,
- and enough boiling water to make ¾ cup
- Add 1 beaten egg to this mixture
- Mix with dry ingredients (don’t overstir)
- Add 1 cup nuts and 1 cup cranberries, chopped
Bake 1 hour at 350. Store 24 hours before serving.
Note:
We usually double it and make 2 regular loaves and several small ones. If so, bake shorter time or loaves are dry. (also have used tangerine peel instead of orange.)
Cranberry Bread
(Pauline Frame Watkins, Jane R’s mother)
- 2 cups flour
- 1 cup sugar
- 1 ½ T. Baking Powder
- ½ teaspoon baking soda
Sift above together then add
- juice and rind of 1 grated orange
- 2 tablespoons melted shortening
- Add enough boiling water to make ¾ orange juice
- 1 egg
- ½ c. nuts
- 2 cups fresh cranberries chopped
- Mix
Bake 350 degrees, 50 – 60 minutes
Cranberry Nut Bread
(Jim R’s mother, Mary Richardson)
- 1 cup fresh cranberries –washed, drained, chopped coarsely
- 2 cups flour
- 3 teaspoons baking powder
- ¼ t. salt
- ¾ cup sugar
Sift above together.
Add
- cranberries
- ½ cup chopped walnuts
- ½ cup white raisins
Then
- Beat 2 eggs
- add 1 cup orange juice or non-dairy creamer
- ¼ cup melted margarine.
- Pour this into a well in the flour mixture and stir with a fork only.
- Turn into greased and floured 9x5x3 in loaf pan.
- Bake 55 minutes or until golden brown.
- Cool in pan for 10 minutes and then on rack.
May be frozen
Serve thinly sliced.
(Jane R notes in December 2012… sure I’ve never made this one as surely I would remember the non-dairy creamer and white raisins.)
Recipe is on the back of the fresh cranberry relish recipe that is a “requirement” in our family… and thus not even filed with breads!
