Cranberry Upside Down Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.
Topping: Place the butter and brown sugar
in a small saucepan and stir over medium heat until the butter has melted and the sugar
has dissolved. Continue cooking for a few more minutes until the sugar starts to
caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle
evenly with the fresh cranberries.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer
, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down
the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl. Add the flour
mixture (in three additions), alternately with the milk (in two additions), ending with the
dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a
firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in
two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated
oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away
from the sides of the pan. Remove from oven and place on a wire rack to cool for about
15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto
your serving plate.
Note: If you use frozen cranberries the cake will take a little longer to bake than if you are
using fresh cranberries.
Makes one - 9 inch cake.
Topping:
5 tablespoons (1/3 cup) unsalted butter
2/3 cup (140 grams) light brown sugar
8 ounces (2 1/4 cups) fresh cranberries
Cake Batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup ) milk
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.
Topping: Place the butter and brown sugar
in a small saucepan and stir over medium heat until the butter has melted and the sugar
has dissolved. Continue cooking for a few more minutes until the sugar starts to
caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle
evenly with the fresh cranberries.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer
, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down
the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl. Add the flour
mixture (in three additions), alternately with the milk (in two additions), ending with the
dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a
firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in
two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated
oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away
from the sides of the pan. Remove from oven and place on a wire rack to cool for about
15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto
your serving plate.
Note: If you use frozen cranberries the cake will take a little longer to bake than if you are
using fresh cranberries.
Makes one - 9 inch cake.
Topping:
5 tablespoons (1/3 cup) unsalted butter
2/3 cup (140 grams) light brown sugar
8 ounces (2 1/4 cups) fresh cranberries
Cake Batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup ) milk
1/4 teaspoon cream of tartar
| Recipes for Quilters |
•1 pkg Duncan Hines® Angel Food Cake Mix
•1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
•1 (3 oz) pkg strawberry gelatin
•1 cup boiling water
•2 (8 oz) containers non-dairy whipped topping
•4 fresh strawberries
•mint leaves
1.Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut
cake into 1-inch cubes.
2.Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in
small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to
measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat
gelatin until foamy.
3.Fold together 1 container whipped topping, gelatin and strawberries.
4.Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press
lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides
and top of cake with remaining whipped topping. Refrigerate until ready to serve.
Garnish with fresh strawberries and mint leaves
•1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
•1 (3 oz) pkg strawberry gelatin
•1 cup boiling water
•2 (8 oz) containers non-dairy whipped topping
•4 fresh strawberries
•mint leaves
1.Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut
cake into 1-inch cubes.
2.Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in
small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to
measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat
gelatin until foamy.
3.Fold together 1 container whipped topping, gelatin and strawberries.
4.Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press
lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides
and top of cake with remaining whipped topping. Refrigerate until ready to serve.
Garnish with fresh strawberries and mint leaves
These really are great ginger snaps. found the recipe in an
old Wisconsin Electric Power Company Christmas cookie
recipe book
Ginger snaps
3/4 cup butter
1 cup sugar
1/4 cup dark corn syrup
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
(extra granulated sugar for rolling)
Cream butter: add sugar gradually. Blend in corn syrup
and egg.
Add in dry ingredients and stir together.
Chill a few hours.
Shape into 1 inch balls and roll in sugar. Place 2 inches
apart on cookie sheets. Bake @ 375 degrees for about
9-11 minutes. Cookies become crisp when cooled (unless
it's really humid out)
Makes about 5 to 6 dozen.
Hint ~ I use the air bake cookie sheets and they turn out
really nice on them.
old Wisconsin Electric Power Company Christmas cookie
recipe book
Ginger snaps
3/4 cup butter
1 cup sugar
1/4 cup dark corn syrup
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
(extra granulated sugar for rolling)
Cream butter: add sugar gradually. Blend in corn syrup
and egg.
Add in dry ingredients and stir together.
Chill a few hours.
Shape into 1 inch balls and roll in sugar. Place 2 inches
apart on cookie sheets. Bake @ 375 degrees for about
9-11 minutes. Cookies become crisp when cooled (unless
it's really humid out)
Makes about 5 to 6 dozen.
Hint ~ I use the air bake cookie sheets and they turn out
really nice on them.
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2 large ripe mangoes, chopped
1/4 medium red onion, minced
1/4 small red pepper, minced
1/2 small green bell pepper, minced
1 small cucumber, peeled and chopped
3 T. chopped fresh cilantro
1 slice (1/2 inch) jalapeno chile, minced with
seeds
juice of 2 limes
1/2 tsp. cider vinegar
salt & fresh ground pepper to taste
Combine ingredients in a bowl ~ enjoy!
1/4 medium red onion, minced
1/4 small red pepper, minced
1/2 small green bell pepper, minced
1 small cucumber, peeled and chopped
3 T. chopped fresh cilantro
1 slice (1/2 inch) jalapeno chile, minced with
seeds
juice of 2 limes
1/2 tsp. cider vinegar
salt & fresh ground pepper to taste
Combine ingredients in a bowl ~ enjoy!
2 soft avocados
1 fresh lime, juiced
1/2 c. finely diced onions
1/2 tsp. salt
dash pepper
2 tbs. sour cream
1/2 tbs. olive oil
1 garlic clove, finely diced
Cut and pit avacados. Mash with a fork
in small bowl. Add all the rest of the
ingredients. Chill 30 minutes.
1 fresh lime, juiced
1/2 c. finely diced onions
1/2 tsp. salt
dash pepper
2 tbs. sour cream
1/2 tbs. olive oil
1 garlic clove, finely diced
Cut and pit avacados. Mash with a fork
in small bowl. Add all the rest of the
ingredients. Chill 30 minutes.
HOME MADE GUACAMOLE
SLOW COOKER LASAGNA
12 lasagna noodles, uncooked
1 lb. ground beef, cooked and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 cups mozzarella cheese, grated (* I usually do 1/2
mozzarella and 1/2 cheddar)
Break noodles in half. Place half of the noodles in
bottom of greased show cooker. Stir Italian
seasoning into meat and spread half over noodles
already in slow cooker. Then layer 1/2 of the sauce
and water, 1/2 of the cottage cheese, and 1/2 of the
mozzarella cheese over the beef. Repeat layers.
Cover and cook on low heat 4-5 hours. Do not cook
more than 5 hours. Makes 6-8 servings.
12 lasagna noodles, uncooked
1 lb. ground beef, cooked and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 cups mozzarella cheese, grated (* I usually do 1/2
mozzarella and 1/2 cheddar)
Break noodles in half. Place half of the noodles in
bottom of greased show cooker. Stir Italian
seasoning into meat and spread half over noodles
already in slow cooker. Then layer 1/2 of the sauce
and water, 1/2 of the cottage cheese, and 1/2 of the
mozzarella cheese over the beef. Repeat layers.
Cover and cook on low heat 4-5 hours. Do not cook
more than 5 hours. Makes 6-8 servings.