Here it is–the day before Thanksgiving! The house will be full of the aroma of pumpkin pie, cornbread dressing, and cranberry cheese bread! Then, tomorrow the family will gather around my mother’s hundred-year old table, thankful for the Lord’s blessings. The biggest blessing of all is family and friends and the love we share.
My friend Kimberly has asked me to share one of my Thanksgiving recipes. There were several to choose from, including the yeast rolls I bake each year from a recipe handed down through the years, but I’ve decided on a recipe that I particularly like–cranberry cheese bread. If you decide to give it a try, I think you’ll like it too.
2 Cups flour 2 T. shortening (Crisco)
1 Cup sugar 1 1/2 Cups shredded Cheddar cheese
l l/2 tsps. baking powder 1 egg, beaten
l/2 tsp. soda. 1 Cup washed & halved cranberries
1/4 tsp. salt Enough orange juice to make a stiff
batter
You can add l/2 Cups finely chopped walnuts, if you’d like.
Heat oven to 350, grease loaf pan. Measure dry ingredients into a bowl. Cut in the shortening. Mix in cheese and beaten egg. Stir in cranberries. Add orange juice to make a batter that’s stiff but pourable. Bake 60 or 70 minutes. Remove from pan, let stand for at least 8 hours. Happy munching!
Fortunately I just have to bring cooked carrots to the Thanksgiving meal, since my sister-in-law is cooking!
Well, cooked carrots are delicious.
Sounds delicious, Blanche! I will give it a try!! When did you first make this and what was the recipe source? Thanks for sharing. Have a happy, happy day.
Kimberly, I cut this from a magazine maybe 35 years ago, I haven’t made it every year, but I’ve made it many times since then.