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Cranberry Cheese Bread (a favorite from the 2016 Quilt Bee)
2 c. flour
1 tbsp baking powder
1 c. sugar
1?2 tsp salt
1 1?2 c. grated old cheddar
1/2 c. coarsely chopped nuts (optional)
2 c. cranberries
1 c. milk
1 egg, lightly beaten grated rind of 1 orange 1?4 c. melted butter
Combine flour, baking powder, sugar, salt and cheese.
Halve cranberries and stir, with nuts if using, into the flour mixture.
Combine milk, egg, orange www.bestessayes.com rind and melted see this page butter, and add to flour/cranberry mixture. Stir only until combined.
Turn batter into a greased (or bottom lined with parchment) 9” x 5” loaf pan. Bake at 350° F for 1 hour.
If you’re using frozen berries, it’s easier to cut them up while they are still frozen. And increasing both cranberries and cheese a bit only makes it better!
Pineapple Pretzel Salad
This salad was originally made by a Winter Texan quilter – Shirley Elhardt
1 1/2 cups crushed pretzels
1 stick butter (1/2 cup) melted
1/2 cup sugar
Mix together and spread on cookie sheet. Bake at 350 degrees for 5 or 6 minutes. Watch carefully. cool.
Mix the following together
8 oz. cream cheese softened
8 oz. cool whip
20 oz. crushed pineapple drained
1/2 cup sugar You could reduce this if you wanted to 1/4 cup
When ready to serve add the pretzel mixture to the cream cheese mixture.
Try this Cranberry Salsa
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