I love this story for so many reasons: I love Thanksgiving, I love cranberry bread, and I love the message about not judging a book by its cover.
I remember reading this with my mom as Thanksgiving approached and then making the "famous" cranberry bread recipe on the back of the book. It freezes beautifully and makes a delightful breakfast on those chilly autumn mornings.
Grandmother's Famous Cranberry Bread
(Get Mother to help)
- 2 C sifted all-purpose flour
- 1 C sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 C butter or margarine
- 1 egg, beaten
- 1 tsp grated orange peel
- 3/4 C orange juice
- 1 1/2 C light raisins
- 1 1/2 C fresh or frozen cranberries, chopped
Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan; cool on a wire rack.
If you choose, you may substitute cranberries for the raisins to have an all cranberry bread. [This is what I do. - ed.]
Recipe tested by the Food Department of Parents' Magazine