Contributed by: Jane Orenstein, Summerville

“I have several good recipes.”

Cranberry Bread Pudding


6 cups stale bread, cut into 1-inch dice

1 cup fresh cranberries

cup sun-dried cranberries

2 cups milk

1 cup honey

1 teaspoon cinnamon

teaspoon nutmeg

1 cup raisins

cup butter

4 eggs


Butter a 9x13-inch pan. Preheat oven to 350 degrees.

Put bread in pan.

In a saucepan, combine both cranberries, milk, honey, spices, raisins and butter. ring to a simmer and remove from heat.

Whisk eggs and while still whisking, add eggs to milk mixture and stir to combine. Pour over the bread.

Bake for 45 minutes (or until gold brown on top).

Suggested toppings: Whipped cream or cinnamon ice cream.

Chocolate Chip Pumpkin Cake


1 (15-ounce) can pumpkin puree

3 eggs

cup vegetable oil

2 cups sugar

2 cups all-purpose flour

teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

teaspoon nutmeg

teaspoon ground ginger

teaspoon ground cloves

teaspoon mace

1 (11.5-ounce) bag chocolate chips


Preheat oven to 350 degrees. Grease and flour a tube pan.

Combine all ingredients except the chocolate chips and mix well. Add the chocolate chips by hand. Bake for 1 hour.