Thursday, November 18, 2010

Cranberry Orange Walnut Bread

It was good to be quietly busy today.  Nothing huge, just a succession of small things, but it felt good.  I guess it really started yesterday, when I got rolling and put together 8 necklaces in the afternoon and then photographed all of them.  I also took pictures of a nice tea light holder I'd made.  I was slightly derailed by my camera going kaput right after I took the last photo.  I think it needs a new battery, because it won't recharge at all, and I have to wait for pay day to get one.  But I was able to find my Sandisk card reader this morning, and retrieve the photos from the memory card, so I've started making listings.  I don't think I'll have them all done tonight, but I did get three finished and "live" this afternoon.

It was also a day for making one of my favorite treats in the whole world:  cranberry-orange-walnut bread.  I use my Mom's recipe, and it just isn't the holidays in our family without it. Here's the recipe, but I can't share a picture (due to the kaput camera).

Cranberry Orange Walnut Bread

2 cups white flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cup orange juice
1 tbsp. fresh grated orange zest 
2 tbsp. vegetable oil
1 well-beaten egg
1 1/4 cups chopped walnuts
1 1/4 cups fresh halved cranberries

Mix the dry ingredients together.  Add the orange juice, orange zest, oil and egg.  Mix until just combined (you may need to add another couple tablespoons of orange juice to get a thick batter).  Stir in the nuts and cranberries.  Turn into two medium greased and floured loaf pans.  Bake for 45-50 minutes, until a tester or toothpick inserted in the middle of a loaf comes out clean.  Cool for 10 minutes, turn out onto cooling rack, and cool to room temperature before wrapping for storage.  Refrigerate before use if you want neater slices - this bread is quite chunky and slices best when cool..  This bread freezes very well.  Also, I usually double the recipe and make either two extra large loaves or four medium loaves at once.  For the larger loaves, bake 55-60 minutes.

I also made chicken and noodles for dinner - good comfort food for a dreary gray stay-at-home day.  Mmmm!

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