Orange Cranberry Bread

The other night mom gave me some orange pulp left over from juicing some yummy orange juice. I came up with this recipe, it is really yummy. I will give regular ingredients and healthier substitutions.

3 Eggs (3 tbsp. Milled Flax mixed with 3 tbsp. water)
1 cup oil (1 cup natural no sugar added applesauce)
2 cups Sugar (I think that it would be good with less sugar, or to use a sweetener such as splenda. Note that when using a sweetener the bread will not brown the same)
3 cups Orange pulp (the pulp from moms juicer was fairly dry so I did 2 cups pulp mixed with 1 cup water)
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. salt
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. ground cloves
1 tsp. cinnamon
1 cup cranberries ( used dried, but fresh would be much better)

Beat eggs, oil and sugar until light and fluffy. Add orange pulp and vanilla. Stir in remaining ingredients except cranberries. When mixed well fold in cranberries. Pour into 2 greased and floured loaf pans. Bake @ 350* for 1 hour.

NAUGHTY FUDGE!

3 sticks of butter
1 can evaporated(to make yourself see below)
6 cups sugar
2 12oz. pkg semi sweet choc. chips or 4 Cups
2 small jars marshmallow fluff (if you can find it in your state, I used jet puffed marshmallow cream)
2 tsp. vanilla


Use a 4 3/4 qt. nonstick frying pan (I used stainell steel, worked just fine). It fits perfect when it boils. If you have a smaller pan cut the recipe in half.
Melt butter w/ evaporated milk. Take off heat. Add sugar and mix with wooden spoon. Put back on stove.
Cook on medium-when it comes to a full boil set the timer for 4 min. and cook on low. Stir constantly. Take off stove and add choc. chips. Stir until blended. I put mixture in a big Thasta bowl or my mixer and it doesn't melt. Beat first on low for 30 seconds. Always scrap sides. Take lid off fluff and microwave for 15 sec. each. Add fluff and beat. Add vanilla and beat for awhile until its real shiny.
Line a cookie sheet with extra wide heavy duty foil. Pour fudge in and cool on the counter. Refrigerate. I usually put it in the freezer.
Cut when cold or frozen.- Grab the tinfoil and take out of the cookie sheet. Place on the counter. Use a metal veggie scraper to cut it into squares. Push the tin foil up from the bottom and the squares will come apart. Freezes very well. Stays good in the fridge forever because there is so much sugar.
evaporated milk
1 C hot water
1/2 t. oil
1/4 t. honey
1/4 C non-instant(church) powdered milk or 1/2 C instant powdered milk
Stir together. Makes one can evaporated milk which is 1 1/2 C.