I called my sister last night to see if she had a recipe for this week’s column. Turns out she was blown away by this cranberry bread that was served at the Fox-Burkett Thanksgiving feast. It was made by the aunt of Judy’s son-in-law B.J. Her name is Janet Lombardi and she is, by all accounts, a wonderful cook. She is also going to send me several more recipes. I am excited to have struck recipe gold…
Janet’s Cranberry Bread
1-1/2 sticks butter, softened (not margarine)
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla
1-1/2 cups all-purpose flour
1 cup raw cranberries (each berry cut in half)
1 cup chopped pecans
With electric mixer, combine first 4 ingredients (butter, sugar, eggs, vanilla). Add eggs one at a time, mixing after each addition. Add flour 1/2 cup at a time. Add pecans and then fold in chopped cranberries by hand. Spray a deep dish pie plate (or an 8×8 pan) with Pam. Pour bread mixture into pan. Bake at 350 degrees about one hour. Begin checking for doneness after 45 minutes.
