Orange-Nut Bread

Makes: 2 loaves

3/4 cup orange juice

1 cup sugar

1/2 cup raisins

1/2 cup coarsely chopped walnuts or pecans

1 egg, slightly beaten

2 tablespoons grated orange rind

2 tablespoons butter or margarine

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sifted powdered sugar

1 1/2 tablespoons water

Preheat oven to 350 degrees. Combine first 7 ingredients, mixing well. Stir together next 3 ingredients. Add nut mixture to flour mixture, and stir well.

Pour batter evenly into two greased and floured 7-by-3- by-2-inch loaf pans. Bake for 30 to 35 minutes. Cool in pans 5 minutes; turn out onto a wire rack.

Combine sugar and water, stirring well. Drizzle glaze over loaves.

Cranberry Fruit Bread

Makes: 10 servings

2 cups sifted flour

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon salt

Juice and grated rind of 1 orange

2 tablespoons melted shortening

1 egg

1/2 cup chopped nuts

2 cups cranberries, cut in halves

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, grated rind, melted shortening and enough water to make 3/4 cup. Stir in beaten egg; pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in cranberries and nuts. Spoon into greased loaf pan (9-by-5-by-3 inches) spreading it evenly, making corners and sides slightly higher than center. Bake 45 minutes.

Orange Butter

Makes: 2 cups

1 cup butter

2 tablespoons powdered sugar

Grated rind of 1 lemon

Grated rind of 1 orange

Juice of 1 orange

Combine all ingredients; beat with an electric mixer until orange juice is absorbed. Store in refrigerator. Use as a spread on bread, biscuits, muffins or pancakes.