"Cooking With Bonnie: Farm To France" by Bonnie Aeschliman, CCP may be purchased in Wichita, KS at Watermark Books, Trios, Dandurand Drugs, Gesslers, Barnes and Noble and Cooking at Bonnie’s Place. Or the book may be ordered online at www.farmtofrance.com. The book is hardback, contains over 250 recipes from Bonnie’s cooking classes, is full color throughout and sells for $34.95.
Ingredients:
1/4 cup butter, room temperature
1 cup sugar
1 egg
3/4 cup fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla
2 cups all-purpose flour
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups fresh cranberries
2/3 cup coarsely chopped walnuts
Optional Glaze:
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon milk or light cream
Directions:
- Preheat oven to 350 degrees. Grease and flour one 9x5 inch loaf pan or 3 mini loaf pans. Set aside.
- Cream butter, sugar and egg until smooth. Stir in orange juice, orange zest and vanilla.
- In another bowl, combine flour, baking powder, baking soda and salt. Add butter-egg mixture; stir just to blend. Add cranberries and walnuts and mix until well combined.
- Transfer mixture to prepared pan. Bake the 9x5 loaf pan for 40-50 minutes and the mini-loaf pans for 20-30 minutes. Bread is done when nicely browned and a wooden toothpick inserted in the center comes out clean. Cool on rack for 10 minutes; remove from pan and cool completely. Wrap and store overnight. Glaze if desired.
To make glaze:
Place powdered sugar in a small deep bowl or 2-cup glass measure. Stir in orange juice and milk; whisk until smooth. If needed, add additional milk, 1/2 teaspoon at a time, to make it of the right consistency for drizzling.
