| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
18 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 1/4 |
ts |
Salt |
| 3/4 |
c |
Sugar |
| 1 |
|
Orange; grated peel only |
| 6 |
tb |
Butter; cut into 1" pieces |
| 2 |
lg |
Eggs |
| 1 |
|
Orange; Juice only |
| 1 1/4 |
c |
Fresh cranberries, chopped |
| 1 |
c |
Walnuts or pecans, chopped |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a
strip of wax paper, greased; or place 18 paper muffin cups in muffin tins.
Mix together the flour, baking soda and salt. Put the sugar and orange peel
in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup
of the orange juice. Beat or process until smooth. Add the cranberries,
nuts and the flour mixture, beating until just combined. Pour into the pan
or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove
from pan. Cool on a wire rack.
Makes 1 Loaf or 18 Muffins
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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