Cranberry Orange Bread

1/4 c. soft butter
1 c. sugar
1 egg
1 tsp. orange peel
3/4 c. orange juice
2 c. flour
1 tsp. B.P., Salt.
1/2 tsp. B. Soda
1 c. chopped cranb.
1 c. raisins

In a large mixing bowl, cream butter & sugar.  Beat in egg & o. peel.  Combine dry ingredients.  Add to cream mix alternately w. juice.

Fold in cranberries & raisins.  Pour into greased 9 x 5 x 13 loaf pan.

Bake 350 d. for 60-65 min.

Cool 10 min.

Remove to wire rack to cool completely.

Will freeze well.

Susan & Emma's Lemon Poppyseed Bread Recipe

2 sticks butter
2 c. sugar
2 c. flour
2 T. lemon j.
2 tsp. lemon extract
2 T. lemon zest
scant 1/2 c. milk
1/3 c. poppy seeds
4 large eggs

Cream butter & sugar until fluffy.  Add juice, extract, zest, milk & poppy seeds.  Add flour, mix to blend.  Add eggs, one at a time, blending after each addition.

Line bottom of a loaf pan with parchment paper.  Pour batter into it.

Bake at 350 for 45 in. or until cake tester comes out clean.

Makes one loaf.

Hot Pepper Jelly

2 large bell peppers, cored, seeded & chopped (2 c.)
2 long green chili peppers, chopped (3-4 T)
1-1/2 c. cider vinegar
5 c. sugar
1 Bottle (6 oz.) Certo

1. Combine sweet & hot peppers in bowl.  Place half of mixture in blender with 1/2 C. vinegar.  Cover, whirl almost smooth.  Pour into large kettle - Repeat with remaining peppers & 1/2 C. vinegar.  Add remaining 1/2 C. vinegar to blender; whirl to rinse, pour into kettle.  Stir in sugar.

2.  Bring mixture to full rolling boil that can't be stirred down stirring constantly.  Boil 1 min.  Remove from heat; skim off foam.  Add food coloring.

3.  Add pectin; stir.  Stir off foam.  Cool 5 min.

4.  Ladle in 6 hot sterilized 8 oz. glasses.

5.  Seal with parafin.

Sugar 1.89
Peppers .95
Certo 2.79