I think that blazing flash of light I just saw was the holiday season whizzing by. December usually runs in fast-forward (now there’s a term today’s tape-free teens probably don’t know), but it seems worse for me this year. A big part of it was having to finish proofs and other materials for my cookbook on buttermilk, which won’t be published until fall of 2012, but nevertheless the publisher needs the stuff now.
I’m finally up for air, and plan to make the most of the remaining time. “Christmas in Connecticut” is snug in my DVR, right next to the Alastair Sim version of “A Christmas Carol.” “Christmas in Connecticut” is my new holiday fave – I love the idea that Barbara Stanwyck’s 1945 version of Martha Stewart doesn’t actually cook any recipes she writes about.
I don’t look quite as va-va-voom as Barbara, but I do bake. When fresh cranberries and oranges abound, this quick bread is my favorite. It’s easy, good for breakfast or snacks, freezes well, and I can easily “non-dairy it” for The Hub.
Cranberry-Orange Nut Bread
2 cups flour
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh cranberries
1 cup chopped pecans
2 tablespoons melted margarine or butter
Grated rind of 1 orange
Preheat the oven to 350 degrees. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda. Stir in the cranberries and pecans.
Put the margarine or butter in a 1-cup glass measure and melt the margarine or butter in the microwave. Add the grated orange rind, then pour in enough orange juice to fill the cup. Add the liquid and the egg to the flour mixture and stir to blend. Don’t overbeat. Pour into a non-stick 8-inch by 5-inch loaf pan. Bake 1 hour or until it tests done with a toothpick.
Let the bread cool in the pan on a wire rack for about 15 minutes, then remove it. Let it cool completely if you want to wrap and freeze it.