1 1/3 Cup Flour	2 Large Eggs
1 Tsp Baking soda	1 Orange, Juice only
1 1/4 Tsp Salt	1 1/4 Cup Fresh cranberries,
3/4 Cup Sugar	-chopped
1 Orange, grated peel only	1 Cup Walnuts (or pecans), chopped
6 Tbl Butter, cut into 1" pieces

PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
with a strip of wax paper, greased; or place 18 paper muffin cups in
muffin tins. Mix together the flour, baking soda and salt. Put the
sugar and orange peel in a bowl, food processor or mixer, along with
the butter, eggs and 1/2 cup of the orange juice. Beat or process
until smooth. Add the cranberries, nuts and the flour mixture,
beating until just combined. Pour into the pan or cups. Bake 1 hour
for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
a wire rack.

Makes 1 Loaf or 18 Muffins

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK