Name: Cranberry Banana Bread
Ingredients: 2 2/3 c Sugar; 1 c Water; 4 c Fresh cranberries; 1 3/4 c Sifted flour; 1/2 ts Salt; 2 ts Baking powder; 1/4 ts Baking soda; 1/3 c Butter,melted; 2 Eggs,beaten; 1/2 c Chopped walnuts; 1 c Mashed banana; 1/4 c Cranberry juice,reserved from cooked berries,option; 2 tb Granulated sugar,optional; 2 tb Grand Marnier,optional

Dying to self is not a thing we do once for all. There may be an initial dying when God first shows these things, but ever after it will be a constant dying, for only so can the Lord Jesus be revealed constantly through us. All day long the choice will be before us in a thousand ways. It will mean no plans, no time, no money, no pleasure of our own. It will mean a constant yielding to those around us, for our yieldedness to God is measured by our yieldedness to man. Every humiliation, everyone who tries and vexes us, is God's way of breaking us, so that there is a yet deeper channel in us for the Life of Christ.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	California	Breads, Cranberries	8	Servings

INGREDIENTS

2 2/3	c	Sugar
1	c	Water
4	c	Fresh cranberries
1 3/4	c	Sifted flour
1/2	ts	Salt
2	ts	Baking powder
1/4	ts	Baking soda
1/3	c	Butter,melted
2		Eggs,beaten
1/2	c	Chopped walnuts
1	c	Mashed banana
1/4	c	Cranberry juice,reserved from cooked berries,option
2	tb	Granulated sugar,optional
2	tb	Grand Marnier,optional

INSTRUCTIONS

From "The California Heritage Cookbook," the Junior League of
Pasadena.
In a large saucepan, bring 2 cups sugar and the water to a boil,
stirring to dissolve the sugar. Add the berries and simmer over low
heat for 10 minutes or until berries pop open. Cool. Drain the
berries, reserving the juice and measuring 1 cup of berries for use
in the bread.
Sift together the flour, salt, baking powder and baking soda. In a
large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana
and berries. Add the flour mixture to the berry mixture, stirring
until blended. Pour the mixture into a greased and lightly floured
9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until
a toothpick inserted in the center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons
sugar and the Grand Marnier in a small saucepan and stir over low
heat until heated through. Poke a few holes in the baked loaf and
pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on
a rack and cool completely. Wrap in foil and store one day before
slicing. Makes 1 loaf.
Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat;
(3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates;
71.7 milligrams cholesterol; 169.4 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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