Cranberry Nut Bread

This time of year so many traditions revolve around food and family.  One event that we do not miss on Thanksgiving morning is the Macy’s Thanksgiving Parade.  Ever since I was a little girl, I would watch the parade from the beginning all the way until Santa made his big entrance.  The tradition is carried on now with William.  Several years ago I began making Cranberry Nut Bread for our Thanksgiving breakfast.  It has that pulled together taste of “Here we are at Thanksgiving and Christmas is on its way!”  It is a perfect start to the festivities of the day.  To all the things to be thankful for! – Amanda


Cranberry Nut Bread

2 cups flour

1 cup sugar

1 1/2 t baking powder

1 t salt

1/2 t baking soda

3/4 cup orange juice

2 T shortening

1 T grated orange peel

1 egg, well beaten

1 1/2 cup fresh or frozen cranberries

1/2 cup chopped nuts, pecans or walnuts

Grease 9X5 loaf pan.  Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl.  Stir in orange juice, shortening, orange peel, and egg.  Mix until blended.  Stir in cranberries and nuts.

Spread evenly in loaf pan.  Bake at 350 degrees for 55 minutes or until a toothpick comes out clean.  Cool on rack for 15 minutes.  Remove from pan and cool completely.

Can be served cold or warm with butter.

Toffee Pumpkin Cookies

Fall time is among us.  Pumpkin scent is in the air.  It’s the perfect time to experiment in the kitchen.  These soft, chewy pumpkin cookie have little bits of toffee goodies.  If your family loves pumpkin, you will have the perfect fall treat to share.  -Amanda 


Toffee Pumpkin Cookies

2 ¼ cup flour

1 t baking powder

1 t baking soda

2 t cinnamon

1 t nutmeg

½ t salt

½ cup butter

1 cup sugar

½ cup brown sugar

1 cup canned pumpkin puree

1 egg, beaten

1 t vanilla

1 8oz package toffee bits

1 cup white chocolate melted 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside.

In a mixer, cream butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combine. Add toffee bits. Drop tablespoon sized cookies onto lined baking sheet. Bake at 350 for about 10 minutes. Let cool on baking sheet for 1 minute before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.  Store cookies in an airtight container.