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Again from the 1953-1960 Better Homes & Gardens cookbook, I’m trying to bring the past back to life just a tad. And since the weather outside is starting to get chilly, a warm kitchen with the scent of fresh-baked cranberry bread in the air is always welcoming. It’s a healthy snack, too, certainly better for kids than the candy now available on the shelves (unless you get Snickers or Mounds; they haven’t changed much).<\/p>\n
Cranberry-Orange Bread<\/strong><\/p>\n Sift together:<\/p>\n 2 cups all-purpose sifted flour<\/p>\n \u00be cup of sugar<\/p>\n 1 \u00bd teaspoons baking powder<\/p>\n 1 teaspoon salt<\/p>\n \u00bd teaspoon baking soda<\/p>\n <\/p>\n Stir into the dry ingredients:<\/p>\n 1 cup coarsely chopped cranberries<\/p>\n \u00bd cup chopped walnuts<\/p>\n 1 teaspoon grated orange peel<\/p>\n <\/p>\n Combine the following:<\/p>\n 1 beaten egg<\/p>\n \u00be cup orange juice<\/p>\n 2 tablespoons of salad oil (in 1953, salad oil was Mazola. Olive oil can be substituted here.)<\/p>\n Since fresh cranberries are best for this, there probably won\u2019t be any available until late in the year, but when you go to chop them, use either a real hand chopper or the food processor, but don\u2019t cut them up too fine. I have not had cranberry orange bread made with frozen cranberries but that\u2019s worth a try.<\/p>\n","protected":false},"excerpt":{"rendered":"\n