BREAD ON MONDAY - Cranberry Nut Bread

When I was growing up, I adored the Christmas season. With typical child-like impatience, I eagerly anticipated each and every event of the season's progression. And one thing I anticipated the most was Christmas morning breakfast! As with most parents, ours were up late putting gifts under the tree for "Santa" because we were so excited  anticipating his coming that we took forever to go to sleep. Naturally, that was the one day of the year that we popped up out of bed early, usually before the sun even came up! But Mom and Dad wanted to SLEEP!

We were allowed to open our stockings, but were weren't to touch anything else before they got up... not even TOUCH anything. But there was always something extra good waiting for us to eat for breakfast while they snoozed as long as we possibly let them snooze. Usually, it was an assortment of quick breads and fruits. My favorite, one of the things I looked of forward to Christmas morning for, was, you guessed it.... CRANBERRY NUT BREAD! I could hardly sleep not only knowing that Santa was coming, but that when I got up, that wonderful, tangy-sweet, moist bread would be waiting for me. Mmmmmm..... I can smell it even now just thinking about it.

And now, I would like to share with you the recipe for that wonderful Cranberry Nut Bread that I so looked forward to with impatient anticipation each and every Christmas season:

Cranberry Nut Bread

• 1 cup fresh or frozen cranberries, coarsely chopped
• 1/2 cup chopped nuts (I prefer pecan or walnut)
• 1 T. grated orange peel (fresh)
• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 T. shortening
• 3/4 cup orange juice
• 1 large egg, well beaten

Preheat oven to 350°F. Generously grease and lightly flour a 9x5x3 inch loaf pan.

In medium mixing bowl, stir together flour, sugar, baking powder, salt and soda; cut in shortening.

 Stir in orange juice, egg and orange peel, mixing just until moistened.

Fold in cranberries and nuts. Pour into prepared pan.

Bake 1 hour or until toothpick inserted in center comes out clean. Be careful not to overcook, as it will make bread dry.

Cool on wire rack 15 minutes. Remove from pan and cool completely.

When completely cool, wrap and store overnight before cutting to increase moistness. Makes 1 loaf. 

Bread On Monday - Blueberry Muffins

It has been a very hectic week. The flea market where I have my little shop at had it's HUGE annual Spring Fling sale this weekend. I am happy to say that it was a great success! I did not; however, get any baking done, although I have been dreaming all week of baking some fresh, hot, blueberry muffins. Since I am still just dreaming of them and haven't gotten to bake them yet, I thought I would at least share my recipe with you in case your are craving them, too, and have an hour or so free to get a batch made. Here is the recipe I came up with over the years, a recipe that has become my family's favorite!

BLUEBERRY MUFFINS

• 2 cups all-purpose flour
• 1 T. baking powder
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 large egg
• 1/3 cup vegetable oil
• 1 cup milk
• 1 cup fresh or frozen blueberries
• melted butter, optional
• cinnamon, optional
• extra granulated sugar, optional

In medium mixing bowl, stir together flour, baking powder, sugar and salt. Set aside.  Beat together egg, oil and milk.  Add to dry ingredients and stir just until moistened.  Fold in blueberries.  Fill greased muffin tins 2/3 full with batter.  Bake in a pre-heated 400°F oven about 20 minutes or until lightly brown on top, but still moist.  Serve as is or, while warm, brush tops with melted butter and roll in granulated sugar.

Actually, our FAVORITE way is to stir a spoonful of cinnamon into half a cup to a cup of granulated sugar (amount of cinnamon is up to the personal taste), then roll the buttered muffin tops around in the cinnamon-sugar mixture.Oh, and if you like LOADS of blueberries in your muffins, it works just fine to add extras into the batter. This recipe also doubles well. I have even gotten lazy and baked it in a regular cake pan (as a quick bread) with great results.

I am determined to get some baked this week. When I do, I will post a pic of them with this recipe. I hope you enjoy!