Cranberry-Maple Soda Bread

Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, stir together cereal, flour, cranberries, orange peel, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs; set aside.

In medium bowl, stir together buttermilk, applesauce, maple syrup and eggs. Stir into cereal mixture until dough forms. Place dough on lightly floured surface. Knead 30 seconds to 1 minute or until smooth (if dough is too sticky, knead in additional flour, 1 tablespoon at a time). Shape dough into 7-inch round; place on cookie sheet. Cut X shape, 1/2 inch deep, on top of dough.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack. Cool 30 minutes.