| 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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