Menu Monday

From Martha Stewart Living November 2009, Number 192. The article was called "Loaves to Love". I kind of promised myself I would try some new recipes and clean out the freezer too. I've been in a rut lately (and the freezer has some things that are of questionable age). The cranberries were bought fresh last year at this time....YIKES. This was lightly sweet bread with the tang of the berries along the way. The hubs LOVED it, I love it and I will give some to Mom today to try.

Cranberry-Cornmeal Quick Bread

2 sticks of unsalted butter

1/2 cup + 3 tablespoons of sugar

1 cup flour

1/2 cup fine yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 tablespoon finely chopped candied ginger

Preheat to 350

1. melt 1/2 a stick of butter in a skillet, add 3 tbspns of sugar,

add cranberries, stir to coat, cook until they begin to pop

pour berries into a 5X9 loaf pan and cool

2. Mix flour, cornmeal, baking powder and soda, and salt.

3. Beat 1 1/2 sticks of butter with 1/2 cup of sugar until fluffy

4. Beat in eggs one at a time

5. Slowly add flour mixture, then fold in ginger.

6. Pour into pan over the berries and smooth the top

7. bake 30-35 minutes

8. cool on a rack for 15 minutes, turn it out and cool completely.

9. have a cup of tea