MyRecipeBox

(from my friend Phyllis N., a really good holiday cookie) 1 Cup Butter, softened 1 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Egg 2 Tablespoons Orange Juice 1 Teaspoon Grated Orange Peel 2 1/2 Cups Flour 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 2 Cups chopped, fresh or frozen, Cranberries 1/2 Cup chopped Walnuts 1. In a large bowl cream butter and sugars until light and fluffy. Beat in the egg, orange juice, and peel.  2. Combine flour, salt and baking soda in separate bowl. Gradually add this to creamed mixture and blend well. Stir in cranberries and walnuts.  3. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned. Remove cookies to wire racks to cool. ICING: 1 1/2 Cups Confectioner's Sugar 2 Tablespoons Orange Juice 1/2 Teaspoon Grated Orange Peel Combine icing ingredients; spread over cooled cookies. Makes delicious, soft cake-like cookies. 

SQUMPKIN BREAD (FROM FARM JOURNAL'S BEST EVER VEGETABLE RECIPES)  3 1/2 Cups Sifted Flour  3       Cups Granulated Sugar  1 1/2 Teaspoons Salt 1 1/2 Teaspoons Baking Soda 1        Teaspoon Cinnamon 1        Teaspoon Nutmeg 1        Cup Vegetable Oil 4        Eggs 2        Cups Cooked and Mashed Butternut Squash 1/2     Cup Water      Sift flour onto waxed paper. Into large bowl, sift flour again along with the sugar, salt, baking soda, cinnamon and nutmeg; set aside.      In medium bowl stir oil, eggs, squash and water until well blended.  Stir wet ingredients into dry ingredients, mixing just until moistened.       Grease two 9x5x3-inch loaf pans and line with wax paper. Pour batter into both pans evenly.       Bake in 350F oven ...