Miss A Columnist

Agaat Den Hertog, Miss A's mother, is a native of The Netherlands and lives in a small town outside of Charlotte, NC. Before she moved to the United States, she worked as the designer for a Dutch children's clothing line. She traveled to Paris, Milan, London and other major European cities looking for new ideas, yarns and colors for the collections. Agaat's passion in life is traveling — there isn't a continent that she hasn't explored. She is involved with the Shelby Presbyterian Church and is passionate about supporting nonprofits such as Samaritan’s Purse.

Grandmother’s Cranberry Bread

Cranberry Bread

Andrea brought home this recipe from kindergarten at St. Mary’s Episcopal School in Memphis. It has become a family tradition for us. No Christmas or Thanksgiving has passed without this delicious treat.

2 cups sifted all purpose flour
1 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter, room temperature
1 egg, beaten
1 tsp grated orange peel (I use a few drops of orange oil)
¾ cup orange juice
1 ½ cups light raisins
1 ½ cups fresh or frozen cranberries, chopped

Sift first 5 ingredients.

Cut in butter until crumbly.

Add next 3 ingredients.

Fold in raisins and cranberries.

Spoon into a greased 9x5x3 loaf pan. (I sometimes bake it in muffin pans)

Bake at 350 for 1 hour and ten minutes. Or until toothpick comes out clean. (It will take much less time for muffins). Remove from pan. Cool on wire rack.

You may substitute cranberries for raisins and have an all cranberry bread.


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