Orange Cranberry Bread

Ingredients:

4 cups flour

1 ½ cups sugar

1 teaspoon baking soda

3 teaspoons baking powder

1 ½ teaspoons salt

¼ cup cold butter, cut into small chunks

1 cup orange juice

1 tablespoon orange zest

1 egg, beaten

1 cup chopped dried cranberries

Method:

Preheat oven to 350 degrees. In a large bowl combine the flour, baking soda, baking powder, and salt. Cut the cold butter into the dry ingredients (using two butter knifes or a pastry blender). Add orange juice, zest, and beaten egg, mix until just combined. Gently fold in chopped cranberries. Pour batter evenly into, 2 large or 6 small, greased loaf pans. Bake 55-70 minutes for large or 45-60 minutes for small, or until a toothpick inserted into the center of the loafs comes out clean. Remove from the oven, cool for ten minutes, remove the bread from the pans and place on cooling rack to cool completely. Enjoy!

Tips: Extra loafs can be frozen for up to a month.

Fruit Pizza

Ingredients:

1 cup shortening

1 ½ cups sugar

4 eggs

2 teaspoons vanilla

½ cup butter milk

1 teaspoon baking soda

1 teaspoon salt

5 cups flour

Fruit

Frosting:

2 (8oz) packages cream cheese, softened

½ cup sour cream

¼ cup fresh lemon juice

1 teaspoon lemon zest

2 cups powdered sugar

Method:

Preheat oven to 350 degrees.  In a large bowl combine shortening, sugar, eggs, vanilla, and buttermilk, mix well using an electric mixer (or a kitchen aid). Add in remaining dry ingredients and mix well. Press dough into a greased 15x10 jelly roll pan. Bake for 15-20 minutes, or until firm and just starting to brown. Cool completely. In a medium bowl, combine all frosting ingredients and mix well. Spread evenly over cooled cookie. Top with your favorite fruits. I use mandarin oranges, strawberries, kiwis, pineapple tidbits, and blueberries. Enjoy!