er.

[saffronhare]

Happy things today, which are difficult to dredge up in my mildly headache-ridden brain:

~ The distinct possibility of a nap after enduring a three-hour company Christmas party at Dave & Booger's Buster's, because they usually don't make us come back to the office afterwards.
~ A plan to massacre some cranberries tonight, in preparation for Finally Baking Cranberry Bread over the weekend.
~ An intersecting plan to watch Hancock, just received from NetFlix. Anti-hero dirt, comin' right up.

Comments

[diermuid.livejournal.com]

Oh man... and here I am sleeping with the Cub Scouts tonight. ::iz sad::

[saffronhare.livejournal.com]

I'm not *actually* baking tonight. And I'll make plenty to share over the next few weeks.

[diermuid.livejournal.com]

As long as some of those cranberries are chocolate and chip-like.... er... actually, after last night, I think I am All Done with chocolate for a while.

[zerself.livejournal.com]

If I asked really really nicely could I get the recipe for cranberry bread from you? (because now I have a craving)

Hope the party wasn't too awful. I am blowing off both of mine (yes, we have two. shift work and all the silliness)

[saffronhare.livejournal.com]

No problem! Here it is. Please note that there's never been any attempt to make this recipe at all healthy.

1.5-2.5 cups cranberries, coarsely chopped
2 cups all-purpose flour
1/2 cup sugar, and 1/2 cup brown sugar
1/5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 Tbsp shortening
3/4 cup OJ
1 egg, beaten

Sift together dry ingredients. Cut in shortening. Combine egg and OJ, then mix into dry ingredients until moist. Fold in cranberries and spoon into greased loaf pan. Bake at 350 degrees for 45-60 minutes.

When I say "massacre" cranberries, what I'm doing is taking the frozen berries and giving them a few bursts in the food processor so the pieces are nice and chunky. Keep them pretty much frozen until you're folding them into the dough (gently)...that way, the dough doesn't get all pink. The bread is done when is *smells* done, and when thunking it on top sounds nice and hollow. Enjoy!

[fionnabhar.livejournal.com]

Wow, it's actually very low-fat. At least until I slather it with butter.