A mother of four children, three girls and one boy, Elenore was the maternal grandmother of Andrew Hargis. Eleanor, whom she married in 1947, was the wife of a World War II cargo pilot turned local printer. Bridge In addition to her game and her love of neat Scotch, Eleanor was endowed with a talent for cooking just about anything delicious.
“She was a great cook,” recalls Hargis. “She grew up in Oklahoma City and came from a family with strong traditions, including her family’s recipes. I was lucky enough to have her pass them down to her mother.”
Elenore’s Cranberry Bread recipe is a family favorite often made for special celebrations.
“Each Christmas morning, I ate before I even opened my presents,” Hargis says. “Warm and soft and sweet. I can smell it now as I describe it.”
Hargis likes to eat plain bread, but his dad enjoys bread with plenty of butter.
“Me [recently ran] I was running a marathon in Memphis and my mom sent my dad to meet me at the finish line with cranberry bread,” he says. “I couldn’t be more excited.”
2 cups flour
1 cup granulated sugar
½ tsp salt
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons oil
A mixture of 3/4 cup orange juice, 1/4 cup warm water, 2 tablespoons oil, and 1 orange peel — all this makes 3/4 cup and you’ll need to roll your eyes. (A home recipe, right?)
1 cup of nuts, dealer’s choice
1 cup sliced cranberries
Preheat oven to 350 degrees.
Sift together dry ingredients (flour, sugar, salt, baking powder, baking soda).
Pour orange juice, warm water, and oil into a measuring cup.
Add to dry ingredients.
Add 1 beaten egg and mix.
Stir in nuts and cranberries.
Divide mixture between 2 small oiled pans.
Bake at 350 degrees for 1 hour.
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