Elenore, a mother of four, three girls and a boy, was Andrew Hargis’ maternal grandmother. Married in 1947, Elenore was the wife of a World War II cargo pilot turned local printer. On top of her love of bridge games and pure whisky, Elenore was blessed with a knack for cooking all things delicious.
“She was such an incredible cook,” Hargis recalled. “She grew up in Oklahoma City and came from a family with strong traditions, including family recipes, and I was lucky that she passed those on to my mom.”
Elenore’s Cranberry Bread recipe is a family favorite that is often made for special celebrations.
“We ate it every Christmas morning before opening gifts,” says Hargis. “It’s warm and soft and sweet. I can smell it now as I describe it.”
While Hargis likes to eat the bread plain, his father enjoys it slathered in butter.
“L [recently ran] a marathon in Memphis, and my mom sent my dad to meet me at the finish line with a piece of cranberry bread,” he says. “I couldn’t have been more excited.”
2 cups of flour
1 cup of granulated sugar
½ tsp salt
½ tsp baking powder
½ tsp baking soda
2 tbsp oil
¾ cup mixture of orange juice, ¼ cup warm water, 2 tablespoons oil and 1 orange peel – all this together should equal ¾ cups and is eyeball. (It’s a family recipe, right?)
1 cup nuts, dealer’s choice
1 cup cranberries, sliced
Preheat the oven to 350 degrees.
Sift together the dry ingredients (flour, sugar, salt, baking powder and baking soda).
Pour orange juice, warm water and oil into a measuring cup – should equal ¾ cup.
Add to dry ingredients.
Add a well beaten egg and mix.
Mix nuts and cranberries.
Divide the mixture into two small greased loaf pans.
Bake at 350 degrees for one hour.