With Thanksgiving fast approaching, I have just completed these additions to a set of dinner napkins I made as a Christmas gift last year.
This cranberry wreath design is one I fortunately picked up from a site which is no longer available. The digitizer, Dancing Threads now markets her designs here, but this design is not among her current collection. I keep checking back, hoping to see any other “cranberry inspired” designs as they are perfect for gift-giving to friends involved in the cranberry industry!
And while we’re on the subject of cranberries and Thanksgiving, I thought I’d share a “traditional” favorite:
Classic Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
The recipe can be found here, along with many others…
Before I forget, you still have time to leave a comment on my last post if you would like to win some “crafty patterns” in the Craft Pattern Pyramid!