Cranberry Orange Bread and the Zip Line

I am not an adventurous person as I shared when I was whining the other week about doing the zip line I was dreading. I can do without the adrenaline rush of a thrill, for me those "thrills" just worry me to the point of no longer being capable of functioning and loss of sleep for a few days prior. I made up my mind to do this zip line thing after years of bugging from my adventurous husband, but I have to say that there were several times I didn't think I could go through with it.

We arrived to the smiling faces of the natives and I signed all kinds of waivers...that told me about all of the crazy injuries that could occur. I was suited up...in some very awkward gear that was so tight it felt like it was going to rip my running shorts, but I guess this was so I wouldn't fall out. I hopped in the back of a truck and we headed up a mountain...on a dirt road...adventure enough already. Then I climbed up the rest of the mountain by foot...straight up baby...I am used to running quite a bit...but this...this had me thoroughly out of breath! From there I climbed up a tree...so we were very high at this point...and remember I am afraid of heights.

That is about the time I wanted to cry like a baby and back out. Problem was...there was no way back except zipping down the mountain. I was brave and just went for it...I didn't want to embarrass my husband by crying. I was so proud of my accomplishment. I conquered my fear and actually had a good time.

On to a great recipe you must put on your holiday baking list! This cranberry orange bread is the best ever. Much like honey and lime, cranberry and orange have such an affinity. Some flavors were just meant to be together.

I love to make this around the holiday's when cranberries are abundant and inexpensive. My loaves are usually frozen and saved for Christmas gifts. I love that it is something different to give. Everyone gives cookies and candy...be unique and adventurous and give out cranberry-orange bread!!

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup orange juice
1 Tablespoon orange zest
2 Tablespoons shortening
1 egg, lightly beaten
1 cup cranberries, halved

Preheat oven to 350 degrees.

In a large bowl sift together flour, baking powder, baking soda, salt and sugar.

Add orange juice, zest, shortening and egg and mix well. Fold in cranberries.

Pour batter into a greased 9x5x3 inch loaf pan. Bake in a preheated oven 1 hour or until a toothpick inserted near the center comes out clean. Remove from oven and turn out of pan.

Creamy Cranberry Orange Bars

This recipe comes from Rosie's Bakery Cookie Book. There is just something about the combination of cranberry and orange, they just blend so perfectly together! It gets even better when you add cream cheese. These bars are one of my favorite desserts! Whenever I take them somewhere there are gone in a hurry! They would be great to make for your Thanksgiving dinner, in addition to a pumpkin pie of course:)

The list of instructions looks really long, but I promise these are easy to make!

The Base:
1 cup all purpose flour
1/4 cup confectioners' sugar
1 stick unsalted butter, cold, cut into 8 pieces
1 large egg white

The Topping:
10 ounces cream cheese, room temp
2 tablespoons granulated sugar
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
5 tablespoons orange marmalade
1/2 cup plus 2 tablespoons fresh cranberries
2 tablespoons freshly chopped orange zest

Preheat oven to 350 degrees. Lightly grease 8 inch square pan with butter.

Place the flour and confectioners' sugar in a food processor, and process for 5 seconds. Scatter the butter over the flour mixture and process until the dough comes together, 20-30 seconds. (If you don't have a food processor you could just use a pastry blender or a fork to combine the crust!)

Press the dough gently into the bottom of the pan and about 1 inch up the side. Pour the egg white over the dough and slide from side to side so the white spreads completely over the surface. Pour off the excess.

Bake the base on the center rack of the oven until golden, about 25 minutes. Transfer the pan to the refrigerator to cool, 15 minutes. Keep the oven on.

Meanwhile, prepare the topping. Using an electric mixer on medium low speed, cream the cream cheese and granulated sugar together in a medium size bowl until light and fluffy, 2-3 minutes. Stop the mixer once or twice to scrape the bowl.

Add the sour cream and beat the mixture on medium high until smooth, about 1 minute. Scrape the bowl.

Add the eggs and vanilla and beat on medium high until smooth and creamy, about 10 seconds.

Add the marmalade and beat on low speed until blended. Fold in cranberries and orange zest by hand with a spatula.

Pour the cream cheese mixture over the cooled base.

Bake on the center rack of the oven, until the top is slightly golden around the edges and a tester inserted in the center comes out dry, 35-45 minutes. If the topping bubbles up during baking, prick the bubbles with a toothpick or knife.

Allow to cool completely in the pan on a rack. Then cut into 2 inch squares.

Makes 16 bars

(There is a link to Amazon at the bottom of the blog, I have linked the cookbook to it in case you are interested in purchasing it!)