PostA short winter’s nap

Happy Winter solstice, Merry Christmas, Happy Hanukkah, and a joyous everything to you.

I’m taking some actual time off this week to prepare for a busy holiday weekend.

I hope you will take some time off, too.

It’s time for family, food and reflections on a truly wonderful year.

Thanks so much for being a part of it.

xo. -A

I’ll see you here next week with a fresh post!

(get the recipe for the cranberry-orange bread I make every Christmas below…)

 

Treat your biz before the end of the year…

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And…start the new year on the right foot…

The Art of Good Business is on sale now and registration closes Jan. 7, 2017 at 7:00pm EST.

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Cranberry-orange bread (from Veganomicon Cook Book)

1/2 cup soy milk

1/4 cup fresh orange juice

1/4 cup canola oil (I use safflower oil)

1 cup sugar

1 tsp. pure vanilla extract

2 cups all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground allspice

1 Tablespoon grated orange zest

1 cup chopped fresh cranberries

 

Preheat oven to 325 degree (F). Lightly grease a 9×5-inch loaf pan.

 

In a large mixing bowl, mix together the milk, OJ, oil, sugar and vanilla.

Sift in the flour, baking powder, baking soda, salt and allspice. Mix just until smooth. The batter will be thicker than a normal cake batter, so don’t be alarmed!

Fold in the orange zest and cranberries.

Bake for about 50 mins-1 hour. Let the bread cool for about 15 minutes before inverting it onto a cooling rack. Flip it right side up to cool further.

 

This bread is excellent for breakfast (as is any cake in my opinion!) and delicious with tea or coffee!

Happy holidays!

 

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