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Friday Fruits and Veggies: Thanksgiving!!!

November 17, 2007

I love Thanksgiving.  It is my favorite holiday by far.  No gifts, no baskets, no staying up until midnight. 

Just food. 

Brilliant.

This week’s co-op basket has some Thanksgiving gems:

Spinach
Garnet Sweet Potatoes
Red Onions
Celery
Cranberries
Grannie Smith Apples

Aww Yeahh!  It’s Thanksgiving alright.  Cranberry bread is on the to-do list for tonight if I can keep my eyes open.  If I have a few berries left over I’ll throw them into an apple crisp.

Here’s my cranberry bread recipe:

    Need

Juice and grated peel of 1 orange
Boiling water
2 tablespoons butter
1 cup sugar
1 egg
1 cup chopped fresh cranberries (i find throwing them in a zip bag and smashing them with a bottle of wine or other blunt instrument works best to get them started)
1/2 cup chopped walnuts (use the same bludgeoning technique as above)
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

    Do

Preheat the over to 325` and butter one standard loaf pan or two small loaf pans. I prefer doing a few small loaves.

Put orange juice in a 1 cup measure. Add enough boiling water to the orange juice to make 3/4 cup. Add grated orange peel and butter to juice and water and stir until the butter is melted. Set this aside.

In a mixing bowl, beat the sugar and egg together with a whisk. Add the orange mixture and stir until blended. Add cranberries and walnuts to the bowl.

Sift together flour, salt, baking powder and baking soda. If you are lacking a sifter simply fluff the dry ingredients with a fork or whisk until the mixture gets a bit lighter in volume. Stir the dry mixture into the wet mixture.

Pour the batter into the greased pans and bake for between 40 and 60 minutes. I know, there are lots of minutes between 40 and 60 but you should check the loaves at 40 minutes by inserting a toothpick in the center to check for doneness, and keep checking every 10 minutes until they’re done.

Good luck!

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