Cranberry Bread

Here is a terrific recipe for Cranberry Bread. For those who have never made it, slice whole cranberries in half. You can substitute the buttermilk for orange juice and soak your sliced cranberries in the orange juice prior to making.

Makes 1 loaf

Ingredients:

1/2 C. butter
1 tbls grated orange peel
3 large eggs, beaten
2 1/2 c flour
1 tsp baking soda
2 cups fresh or frozen cranberries, sliced
1 cup sugar
1 tsp vanilla
3/4 cup buttermilk
1/4 tsp salt
3/4 cup pecans chopped

Method:

Preheat oven to 350 degrees. Spray bottom only of 9" x 5" loaf pan with cooking spray. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack.

Courtesy of the Cape Cod Cranberry Growers Association

Cranberry Harvest Time

The first harvest of cranberries has arrived! We just picked up two crates of ravishing berries from Linc Thatcher's Cranberry Bog. They are packed in 1 lb bags and ready to be made into your favorite cranberry recipes. The Cape Cod Cranberry Growers Association has compiled an extensive array of all kinds of cranberry recipies . Come on in for a bag or two and a free recipe booklet, or call us at 508-394-3953 and we can ship them to you! These cranberries will last until Thanksgiving in the refrigerator or freeze them for future use.

Cape Cod French Meat Pie

As the sun begins to slowly sneak away back towards the Equator, our desire for comfort food returns. One of our favorite dinners is French Meat Pie. Our Pastor at Holy Trinity Church is famous for his recipe, but it is top secret. So here is one of our favorite customers' recipes courtesy of Louise Taupier:

Ingredients

1/2 lb lean hamburger
2 1/2 lb lean ground pork
1 cup water
1/2 cup finely chopped onions
1 tsp cinnamon
1/4 tsp ground cloves
salt to taste
freshly ground pepper to taste

Directions

One day before baking, brown meat in large skillet. Stirring with fork, slowly add the water and onions. Cook about one hour until moist, but not watery. Add seasonings and refrigerate over-night.

Louise used to make her own pie crusts, but since the invention of frozen Pillsbury Pie Crusts, why bother?! (Especially since she makes about 12 pies at a time for the holidays.)

The next day roll pie crust into pie pan. Fill with meat mixture. Cover with another pie crust and bake at 350 degrees for 45-60 minutes.

Of course, Joe loves to serve it with beef gravy. Thank you Mrs. Taupier for this recipe!