Cranberry Bread – Fanny Farmer Cookbook

Cranberry Bread – Fanny Farmer Cookbook

Every fall, when the bogs down the cape turn red I think of Diane. My brother’s wife who let us way to early but still lives in my memories. I remember her going to the bogs gathering cranberries and making this delicious bread. Well at least she told me that’s where she got the berries but then again in my eyes she could do not wrong. Lyn makes this every Thanksgiving for me in fact she’s in the kitchen now baking way. I’d take it 365 days a year but then I’d probably would not fit in the front door. She’s also making cranberry sauce none of that canned stuff for us. Diane did tell me that her recipe was easy it was from Fanny Farmer.  Mom had hand written this our for me once but I figured it is getting a little worn so why not put in on the site to keep for ever.


Squeeze the juice and add enough water to make 3/4 c. of liquid.

Add the grated rind.

Add 2 tbsp. butter, stir to melt.

Put in another bowl 1 egg and 1 c. sugar.

Beat well and stir into the orange mixture.

Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.

Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.

Stir into the first mixture.

Spoon into a buttered loaf pan (9 x 5).

Bake 1 hour @ 325 degrees.

Orange Quinoa Stuffed Acorn Squash with Pecans

Orange Quinoa Stuffed Acorn Squash with Pecans

My wife found this and we made when Mark and Missy came up from DC, we had no cranberries so we tried it with tart dried cherries. This was great, I mean really good. I asked Marie if I could use her pictures and post she said no problem. You can find more of her recipes here citronlimette, it is a nice site with some great recipes and ideas. Thank you Marie for this great treat!


Seasonal acorn squash stuffed with quinoa. pecans and cranberries is my idea of a healthy vegetarian meal. This recipe for orange quinoa stuffed acorn squash is easy to prepare and a real feast. I love the sweetness of the squash and the nuttiness of the quinoa.

Quinoa is addictively delicious.  Quinoa is usually treated like a grain or starch, cooking up like rice or pasta in a fraction of the time.


Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots.


Once the seeds are removed, winter squash can be baked, steamed or simmered.




  • 2 small acorn squashes, halved length-wise, seeds removed
  • 5 tablespoons olive oil, divided
  • 1 cup vegetable broth
  • 1 cup orange juice
  • 1 cup quinoa
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • ½ cup dried cranberries – we were out of these so we substituted tart cherries
  • ¼ cup chopped pecans
  • Salt and freshly ground black pepper
  • 2 tablespoons maple syrup (optional)


  • Preheat oven to 425 degrees. Line baking sheet with parchment paper or foil. Rub squash flesh with 3 tablespoons oil and place face up on baking sheet. Roast 30-35 minutes or until flesh is easily pierced with a knife. Remove from oven and cool.
  • Meanwhile, in saucepan bring broth and orange juice to a boil; stir in quinoa, lower heat and simmer, covered until ready. When quinoa is done cooking, turn off heat.
  • In medium pan, heat remaining 2 tablespoons oil over medium heat. Add onion and celery and sauté until soft and translucent, about 6 minutes. Add garlic and thyme and sauté an additional 1 minute.
  • Add onion mixture, cranberries and pecans to cooked quinoa and toss until combined; add salt and pepper to taste.
  • Fill each squash half with quinoa mixture. Drizzle with a bit of maple syrup before serving, if desired.
Lyn’s Cranberry Compote

Lyn’s Cranberry Compote

Cranberry sauce is something we love and every year we try another recipe this year a repeat, one we tried way back in 2002 from YankeeMagazine recipe and liked. With our own twist of course.

Yield: 18-20 servings

This tangy cranberry compote is a great way to refresh your taste buds mid-meal.


  • 1 cup dried cranberries (you can substitute raisins)
  • 1 12-ounce package cranberries
  • 1 cup maple syrup (or sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup cider vinegar
  • 1 tablespoon grated lemon peel
  • 1/4 cup orange juice
  • 1/4 cup water
  • Garnish: orange zest


In a large saucepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.