Featured Recipe
Each month we will select one recipe from those submitted for publication on this page.  If enough recipes are received we will feature more recipes and change them more often, so send us those recipes and check often.

Note:  we have experimented and we prefer this type of listing over the traditional which places all needed items at the front of the recipe, we find it more practical to use when they are highlighted in the order they are used.  Read the whole recipe first, then try it!

Cranberry Orange Bundt Cake                             

Preheat oven to 350^o F.   Grease and flour a 10-inch bundt pan.   Sift together 3 1/3 cups all-purpose flour and 1 ½ tsp baking soda; set aside.   In a separate large bowl, using an electric mixer, beat 2/3 cup margarine (room Temperature) and 1 1/2 cups sugar until creamy.   Add 3 eggs (or 6 egg whites) and 1 ½ tsp grated orange peel; beat mixture until light and fluffy.  Sprinkle half of the dry mixture over the margarine mixture and beat until blended.   Beat in 1 cup buttermilk, repeat   Repeat with remainder of dry mixutre and ½ cup more of buttermilk.   Beat just until blended.   Now Gently stir in 1 ½ cups finely chopped fresh or frozen cranberries.     You can also stir in ½ cup chopped walnuts if you like.   Pour batter into the prepared pan.  Bake for 1 hour or until cake tests done when a tootpick insterted into the cake comes out clean.  Cool 10 minutes in the pan.  Remove from pan and complete cooling of rac,k.