Royal Icing 

Buttercream Icing

Banana Chocolate Chip Muffins

Lemon Cranberry 'Bread'

Makes 2 loaves (6 cup size) or 1 10" Bundt

Preheat oven to 325 F


1 cup          unsalted butter, softened
1 1/2 cups  white sugar
4                 eggs
1 tsp           vanilla
2 Tbsp        grated lemon rind (zest)
3 cups         all purpose flour
2 tsp            baking powder
1/2 tsp         salt
1 cup           milk
1 cup           dried sweetened cranberries

Glaze (optional)

1/2 cup        confectioner's sugar
2 tsp            lemon juice


With an electric mixer, beat butter and sugar until fluffy.  Beat in eggs, one at a time.  Add vanilla and lemon zest.  In a separate bowl, combine flour, baking powder and salt.  Add dry ingredients to butter mixture in 3 additions, alternating with milk.  Be sure not to over-mix.  Fold in cranberries.  Pour into greased pan(s) and bake in preheated oven for 45-55 mins, or until a toothpick inserted in the center comes out clean.  Cool completely, drizzle glaze over the top.  Serve.

Freeze un-glazed bread in an air-tight container for up to two weeks.