It is a cute story about Grandma's Famous Cranberry Bread, hospitality, greed, good character and not judging people by the world's standards. (I don't want to give too much away!) At the end of the book, the secret recipe is revealed, which we just HAD to try...and it is DELICIOUS. It has become a family holiday favorite. I like to make it either in muffins or loaves (4 loave or 48 muffins minumum) for Thanksgiving Day Weekend. They make a wonderfully quick continental breakfast to have on hand for quests with fruit, premade quiche, fruit, coffee, tea and milk. It is always one of those recipes that is "asked for". I have modified it to suite our family. I use Rapedura/Sucanut/Maple Sugar, since those are our preferred sugars to white. I have also reduced the sugar by 25%. I use wheat or spelt flour instead of all purpose in the orginal recipe. I was also just made aware, that I have increased the orange juice from the original recipe. I don't remember how that has come about...but I confirmed my notes and this how we make it. We have modified it enough that we could probably rename it Shalom Farm's Orange Cranberry Bread...so of 'that cookbook' ever happens. That's probably what I'll will do! :-) They freeze well, and are great for "taking" if you are traveling elsewhere for the weekend. So here is the recipes with my modified directions and muffins option as well.
(Shalom Farm's) Orange Cranberry Bread/Muffins :-)
This makes 2 loaves or 24 muffins.
4 wheat flour
1 1/2C sugar of choice
1T baking powder
2 tsp salt
1 tsp baking soda
1/2c butter, cold
2 eggs, beaten
2 tsp orange zest
2 C orange juice
3C golden raisins (not dark raisins)
3C fresh or frozen cranberries
For loaves - bake @ 350F for 1 hour 10 min or until knife comes out clean.
For muffins - bake @ 325F for 30-33 minutes.
* A side note - This bread is LOADED with fruit between the cranberries and raisins. It is a wonderful combination of sweet and tart. But the fruit could easily be reduced to suite some preferences. My suggestion, if you do this, is just keep the ratio even between cranberries and raisins. You could reduce it to half and still have a very nice bread. (Something to consider if you need to be cost conscious or have limited supplies!) I have also made this bread with dried cranberries and raisins. It is nice...but not as good. It is much better (in our opinions) with fresh or frozen. Again - don't sub dark raisins for golden because it too, is very different - they don't do this bread justice, we've tried it.