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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOMíS BANANA NUT BREAD
LULAíS CLOUDS AT SUNRISE
CRANBERRY BREAD

2 cups flour, sifted
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon orange peel
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into greased, 9 x 5 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes. Yield: 1 loaf.
ó Cheryl Mitchell,
Executive Secretary to President





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