. Cranberries; : the national cranberry magazine. Cranberries. CRANBERRY RAISIN MOLASSES BREAD (Makes 1 loaf) 1 package (13-3/4 ounces) hot re mix 3/4 cup lukewarm water 2 eggs 1/4 cup butter or margarine 1/2 cup molasses 1 cup raisins 1/2 cup cranberry-orange relish In a bowl, pour yeast from hot ro mix into lukewarm water. Stir unt yeast is dissolved. Stir in egg butter, molasses. Add flour fror mix, raisins and relish. Beat unt well blended. Let stand for 1 minutes, then beat again. Sprea dough evenly into a greased loa pan, 13 x 4-1/2 x 2-1/2 inches. Le dough rise, covered with towel, in w
. Cranberries; : the national cranberry magazine. Cranberries. CRANBERRY RAISIN MOLASSES BREAD (Makes 1 loaf) 1 package (13-3/4 ounces) hot re mix 3/4 cup lukewarm water 2 eggs 1/4 cup butter or margarine 1/2 cup molasses 1 cup raisins 1/2 cup cranberry-orange relish In a bowl, pour yeast from hot ro mix into lukewarm water. Stir unt yeast is dissolved. Stir in egg butter, molasses. Add flour fror mix, raisins and relish. Beat unt well blended. Let stand for 1 minutes, then beat again. Sprea dough evenly into a greased loa pan, 13 x 4-1/2 x 2-1/2 inches. Le dough rise, covered with towel, in warm place until it reaches the to] of the pan. Bake in a preheatei moderate oven (350°F.) for 35 t« 40 minutes or until firm to th* touch in the center. Cool in pan then loosen edges and turn ou onto rack. Cool thoroughly befort cutting into slices and serving witl Cranberry Orange Butter. CRANBERRY ORANGE BUTTER (Makes 3/4 cup) 1/2 cup (1 stick) butter or margar ine 1/3 cup cranberry-orange relish In a bowl, let butter stand at room temperature until very soft. Stir in relish. Pack mixture into a crock, cover and chill until ready to Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Portland, CT [etc. ] : Taylor Pub. Co. [etc. ]
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