Thursday, November 7, 2013
Cranberries with Style
The first quick bread I ever baked was from my trusty "Cooking with Style," a cookbook that came with my first set of knives (remember Chicago Cutlery when it was a local company?). The bread was cherry-pecan, and it was one of the first recipes I ever made while staying true to the techniques and ingredients on the page. Therefore, the bread was actually successful.
Over at Called to the Table today is a recipe for Cranberry Walnut Bread. Feed it to company or freeze it (sans icing) for a morning when fresh cranberries aren't plentiful.