LOOKING FOR DISCOUNTED MAGAZINE SUBSCRIPTIONS? CLICK HERE TO VISIT MAGAZINE DISCOUNT CENTER


Published on December 3rd, 2014 | by Chef's Corner

0

Congratulations to our November Winner!

This month we tip our hats off to Susan Oorbeck, as our Chef’s Corner November winner! Thanks to Susan we can  now enjoy a delicious treat at our next holiday party with Kate’s Cranberry Bread!

Our winner Susan, lives in a rural area in Southwest Michigan, and has been working in the medical field her whole life. On weekends Susan loves to bake, particularly recipes handed down to her from her mother Kate. (In whom this delicious recipe was named after.) This recipe was a fall favorite, and now is to be enjoyed by all!

Don’t forget to enter your recipe in for December and you could win a $200 Restaurant.com gift card and featured post on The Reader’s Edge! Submit your recipe to recipes@magazinediscountcenter.com.

Now for the good stuff…

Kate’s Cranberry Bread

DSCF2074

Ingredients:
4 Cups flour
2 Cups sugar
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
2 eggs, well beaten
4 Tablespoons hot tap water
4 Tablespoons oil (such as Wesson Oil)
1 Cup orange juice
2 Cups sliced cranberries (Yes, sliced.  It’s a little time consuming, but they look better in the bread.)
1 Cup chopped black walnuts

Directions:
1.  Grease 4 (four) 8 x 3 7/8″ loaf pans or 6 (six) mini loaf pans.
2.  Sift together the flour, sugar, salt, baking soda and baking powder.
3.  In another bowl, mix eggs, water, oil and orange juice.
4.  Add dry ingredients and mix well.
5.  Add the cranberries and walnuts
6.  Divide into 4 loaf pans or 6 mini loaf pans
7.  Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean.

DSCF2072

 

Love this recipe? Let us know what you think and make sure you enter our recipe contest for December!

Tags: ,


About the Author



Comments are closed.

Back to Top ↑