 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/8 | cup, whole | cranberries | 1/4 | oz (20 halves) | nuts | 1/4 | teaspoon | orange peel, raw, grated | 1/8 | cup unsifted, dipped | pastry flour | 1 1/3 | tablespoons | sugar | 1/8 | teaspoon | baking powder | 1 1/4 | dash | salt | 1/8 | teaspoon | baking soda | 1/2 | teaspoon | applesauce, canned | 1/2 | fluid ounce | orange juice | 1/8 | small | egg, beaten |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 350F. | | 2 | Generously grease and lightly flour a 9x5x3 inch loaf pan (I USED A NONSTICK PAN). | | 3 | Combine cranberries, nuts, and orange peel. Set aside. | | 4 | In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening. | | 5 | Stir in orange juice, egg, and orange peel mixing just to moisten. | | 6 | Fold in cranberries and nuts. Spoon into prepared pan. | | 7 | Bake 60 minures or until wooden pick inserted into center comes out clean. | | 8 | Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf. |
|
