Angie's Cranberry Bread

"It's OK to eat cranberries!"

"Bedda-beep! Bedda-boop!"

Cranberry Bread

"Here's a recipe that Theresa, my old lady, likes to make sometimes.
It's good for a snack after I've come home from bowling with Carmine."

    Sift: 2 cups flour (sifted), 1 cup sugar, 1 and 1/2 teaspoon baking powder, 1 teaspoon salt
    and 1/2 teaspoon baking soda.

    Cut in 1/4 cup butter until mixture is crumbly. ("Theresa uses a mixer to crumble it.")

    Add 1 beaten egg, 1 teaspoon grated orange peel and mix until mixture is evenly moist.
    ("You know what I mean?")

    Fold in 1 and 1/2 cups light raisins and about a half bag of chopped cranberries per loaf.

    Spoon into a greased 9 x 5 x 3 inch loaf pan and bake at 350 degrees for 1 hour and 10
    minutes or until toothpick in center comes out clean.

    Cool out of pan on a wire rack.

    Keep stored in aluminum foil.

    "If it doesn't come out right the first time, that's OK. It took Theresa three or four tries
    before she learned to make it right."

    "She also doubles the recipe and makes two loaves at once, one for us and one for Carmine
    and his mother."

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