When she sets to cooking, she cooks up enough for Farouk's army, but it's always delicious.
Her column is updated every day or thereabouts, so check back to see what's doing in "Boggie"'s kitchen.
I've personally witnessed people at a bake-sale table trying to talk
each other out of the last loaf of this bread.
The tart berries, the
crunchy nuts, the hint of orange, combine in an irresistible way.
Serves 12.
Per serving: 233 calories, 7.9 grams fat, 18 milligrams
cholesterol, 37.4 grams carbohydrates, 1.7 grams fiber, 4.1 grams
protein, 282 milligrams sodium.
This recipe uses orange rind, so this is a good place to put in a good
word for citrus oils.
If you don't like the time, expense, and scraped
knuckles involved in removing the zest (outer rind) from lemons and
oranges, I suggest you buy bottles of orange and lemon oil.
This
strongly flavored oil is contained in the outer peel of fruit, and
it's what you're really after when you add the outer rind to a recipe.
An eighth of a teaspoon of lemon oil or a quarter teaspoon of orange
oil equals an entire fruit's worth of zest, so a little bottle lasts a
long time.
You can find the oil in the King Arthur Flour Web site.
It's also available at gourmet food stores.
2 cups flourPreheat oven to 350°F.
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup orange juice, at room temperature
1 tablespoon grated orange rind (or 1/4 teaspoon orange oil)
1 egg, well beaten, at room temperature
1/4 cup vegetable shortening, melted
2 cups cranberries, coarsely chopped
1/2 cup chopped walnuts
Sift together flour, sugar, baking powder, baking soda, and salt.
Combine orange juice, rind, egg, and shortening.
Add orange juice mixture to flour mixture; stir just until all dry
ingredients are moistened.
Gently fold in cranberries and nuts.
Spoon
into prepared pans; bake 50 to 60 minutes, until a tester inserted in
the center comes out clean.
Do you have a recipe to share?
You can Write to Boggie!
Include your first initial and last name and put the word BAKING in the subject.
I'll try to use your contribution in a future column.
(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)
Now all you need to be set to get to cooking is to visit my Cooking Tips page, then a quick visit to my sister Betty Jean's pages for some Traditional Recipes, or, Vegetarian Recipes, or my neice Leigh's Low Fat Recipes.
AND, if you want to see how to grow all your own vegetables for the recipes and flowers for the table, visit Ernest's Gardening page. If you see Ernest, tell him supper will be ready soon and to get on back up here so he can get cleaned up.
Now remember to brush your teeth and say your prayers, and most important of all, remember:
"Boggie"
