As much as I enjoy that you believe me to be the queen of domesticity (…because, you do, right???), today I’m zero for two.
Here you see that I’ve overstuffed my slightly-smaller-than-standard loaf pan this morning with a delicious cranberry bread for Thanksgiving. The lovely char smell now resonating through the house from the globs on the bottom of the stove are making me feel real good about myself. I guess we’ll just have to eat this one ourselves and make another for “company”. In spite of this miserable failure, this IS a great recipe:
Lauren’s Mom’s Cranberry Bread
2 C. flour
1 C. sugar
1/2 tsp. each of baking powder, baking soda, and salt
3/4 C. orange juice
2 TB melted butter
1 C. cranberries (frozen, halved, and seeds rinsed out)
Preheat the oven to 350-deg F. Mix all dry ingredients together in a large bowl. Add orange juice to melted butter and add to dry ingredients until well incorporated. Fold in cranberries (add chopped walnuts to batter, if desired). Turn into prepared loaf pan and bake at 350-deg F for 60 minutes. This loaf freezes really well.
Add to this failure my previous pat of on the back in processing our jack-o-lantern to make canned pumpkin for homemade breads and pies. Apparently, the work schedule these days isn’t as conducive to pumpkin processing as it once was, and my brilliant idea to store the roasted inners at room temperature would (five days later) present itself as fermented, white-ish pumpkin goo. I’ll spare you photo documentation of this, and instead offer you the plan B for “homemade” pumpkin pie.