| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Quick, Breads | 1 | Servings | |
INGREDIENTS
| 1 | pk | Cream Cheese; (8 oz.) softened |
| 1/3 | c | Parkay Margarine |
| 1 1/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 2 | tb | Lemon juice |
| 1 | ts | Lemon peel |
| 1 1/2 | c | Chopped cranberries |
| 2 1/4 | c | Flour |
| 2 | ts | Baking Powder |
| 1/2 | ts | Baking soda |
INSTRUCTIONS
( Preheat oven to 325 degrees. ( Beat cream cheese, margarine, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in lemon juice and peel. ( Toss together cranberries with combined dry ingredients in large bowl. Add cream cheese mixture, mixing just until moistened. Pour into greased and floured 9 X 5-inch loaf pan. ( Bake 1 hour and 15 minutes. Cool 5 minutes; remove from pan. Cool completely. Garnish with lemon peel, if desired. 1 loaf Prep time: 15 minutes Cooking time: 1 hour and 15 minutes Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997
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