Cranberry Zucchini Bread

3 C flour
2 C sugar
2 ½ tsp cinnamon
1 ¼ tsp salt
1 tsp soda
½ tsp baking powder
¼ tsp nutmeg
3 eggs
2 C zucchini
½ C oil
½ C applesauce
1 tsp vanilla
1 C cranberries
½ C chopped walnuts

Combine wet, add dry.

Bake at 350 for 1 hour for 2 loaves or for muffins, do 350 for 25 minutes.

from Sarah E. Bybee

Cranberry Buttermilk Scones

3 C flour
1/3 C plus 2 Tbsp sugar, divided
2 ½ tsp baking powder
¾ tsp salt
½ C baking soda
¾ C cold butter or margarine
1 c buttermilk
1 C craisins
1 tsp grated orange peel
1 Tbsp milk
¼ tsp ground cinnamon

Combine the flour, 1/3 C sugar, baking powder, salt, and baking soda; cut in butter. Stir in the buttermilk until just combined. Fold in the craisins and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-inch circle. Cut each circle into 6 wedges. Place on a lightly-greased cookie sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 for 15-20 minutes or until golden brown. 1 dozen

from Sarah E. Bybee

Cranberry Drink

BLEND:

1 can cranberry jelly (jellied cranberry sauce)
1 C water

ADD:

1 large can frozen lemonade
1 large can frozen orange juice
1 large can frozen apple juice
2 C sugar
1 tsp cinnamon
1 scant tsp cloves

Use as a concentrate. Add 6-7 spoonfuls per mug of hot water.

From Sarah E. Bybee