Orange-Cranberry Bread - Debbie Shepherd

Makes 1 loaf

1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
1 T grated orange peel
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 T shortening
1 cup orange juice
1 egg, well beaten

Preheat oven to 350 degrees.

Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside.

In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening.

Stir in orange juice, egg and orange peel, mixing just to moisten. Fold in cranberries and nuts.

Spoon into prepared pan. Bake 60 min. or until wooden tooth pick inserted into center comes out clean.

Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight.

Easy Egg-less Eggnog

(from the R.S. Christmas Social. . . this recipe is also in the ward cookbook on the first page)

1 quart of egg beaters
1 gallon milk
2 cans sweetened condensed milk
1/2 pint whipping cream

Stir egg beaters, and milks together. Mix up whipping cream with sugar and vanilla. Pour/spread the whipped cream over the top of eggnog. Sprinkle with nutmeg. Serves 20 ( I doubled this the other night. You could also easily half it if it's just for your family. Doesn't turn out or taste as thick and rich as store bought egg nog. People who don't like store bought eggnog usually like this recipe)