CRANBERRY CHEESE BREAD
Why I Love This Recipe
YOU CAN HARDLY TASTE THE CHEESE. IT'S TART, BUT VERY GOOD, AND DIFFERENT. MAY BE FROZEN
THIS RECIPE WAS MY GRANDMOTHERS. MY MOTHER MADE IT EVERY CHRISTMAS AS FAR BACK AS I CAN REMEMBER. WE WOULD HAVE IT CHRISTMAS MORNING WITH SLICED ORANGES THAT HAD POWDERED SUGAR ON TOP. THEN WE GOT TO OPEN OUR GIFTS. I DID THE SAME THROUGH THE YEARS. NOW MY DAUGHTERS AND GRANDAUGHTERS ARE KEEPING THE TRADITION ALIVE.
Ingredients You'll Need
1 1/2 CUPS FRESH CRANBERRIES, CUT IN HALF
1/2 CUP SUGAR
2 CUPS FLOUR
3/4 CUP SUGAR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 CUPS CHOPPED WALNUTS
2 TABLESPOONS GRATED ORANGE PEEL
1 1/2 CUPS FINELY SHREDDED SHARP CHEDDAR CHEESE
1 SLITELY BEATON EGG
1 CUP MILK
1/2 CUP MELTED AND COOLED BUTTER.
Directions
Mix cranberries and 1/2 cup sugar in bowl. LET STAND OVERNIGHT IN REFRIGERATOR.
In a large bowl, combine flour, 3/4 sugar, baking powder, and salt.
Mix in walnuts, orange peel, cheddar, and berries.
In a small bowl, mix egg, milk, and butter.
ADD TO MIXTURE IN LARGE BOWL. STIR JUST TELL DRY INGREDIENTS ARE MOISTENED.DO NOT OVER BEAT.
TURN INTO 6 SMALL LOAF PANS, OR 1 LARGE LOAF PAN. (I USE FOIL PANS)
SPREAD EVENLY INTO CORNERS
BAKE AT 350 ABOUT 1 HOUR, OR UNTIL TOOTH PICK COMES OUT CLEAN FROM CENTER.
COOL COMPLETELY BEFORE SLICING.
