Ingredients
1 1/3 c Flour
1 ts Baking soda
1 ¼ ts Salt
¾ c Sugar
1 Orange; grated peel only
6 tb Butter; cut into 1″ pieces
2 lg Eggs
1 Orange; Juice only
1 ¼ c Fresh cranberries, chopped
1 c Walnuts or pecans, chopped
Directions
1. PREHEAT OVEN TO 350F.
2. 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.
3. Mix together the flour, baking soda and salt.
4. Put the sugar and orange …

1 cup White Flour — Unbleached
1 1/3 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Dried Cranberries
1/2 cup egg beaters
1/4 cup honey
1 cup nonfat milk
1/2 teaspoon sunflower oil
Preheat oven to 400 deg F and lightly spray an 8 inch square baking pan. Ina mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lightly …

2 cups sifted flour
1 1/2 teaspoons baking powder
1 cup sugar
2 tablespoons margarine, melted
1/2 cup orange juice
2 tablespoons hot water
1 cup cranberry, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon soda
2 egg whites, beaten
Sift dry ingredients together Beat egg and add shortening, orange juice and hot water. Combine with dry ingredients. Add nuts and cranberries. Bake 1 hour and 10 minute at 325 degrees. Brush bread with butter; wrap in waxed paper while hot and place in refrigerator for 3 hours. Remove paper; wrap in towel and put back in refrigerator.