Easy Cranberry and Apple Cake
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and medium-diced
- 1/2 cup light brown sugar, packed
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
Well, we relaxed.
They scurried about tending to their five energetic cherubs!
But even better than the cake is a
associated with the author of the cookbook and my dear friend, Mildred. It is a must read story!
Thank you, Mildred, for sharing it.
from: A Measure of Love by Linda Martin
These two seemed to be making eyes at one another
The Most Wonderful Gingerbread Cookies
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest (optional)
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
Cut out cookies with desired cutter– the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.
I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
Sugar Cookie Icing
Baking From My Home to Yours
by Dorie Greenspan
For the dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 teaspoon salt
For the filling
2/3 cup raspberry jam, apricot jam or marmalade (I used raspberry on half and apricot on the rest)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants (I used cinnamon raisins that my sister gave me and I had never heard of before)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips (I did not use chocolate but substituted chopped dates)
For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar
For the dough
Let the cream cheese and butter rest on counter for 10 minutes ~ you want them to be slightly softened but still cool.
Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.
Turn the dough out,gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrap airtight, the dough can be frozen for up to 2 months.)
To make the filling
Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
To shape the cookies
Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of minutes to the baking time.)
Getting ready to bake
Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.
Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
Transfer the cookies to racks to cool to just warm or to room temperature.
Cranberry Lime Galette. With a look of casual elegance, this colorful galette is both tart and delicious.
It is so good I think I could’ve devoured it all by myself! It did require a scoop of vanilla ice-cream to balance it perfectly so it scored really high with my taste buds. John thought it a bit too tart and puckered with each bite. But it didn’t stop him from finishing every forkful.
This recipe set-up very nicely and was very good.
He loves these, a lot!
Dorie Greenspan Recipe
- 1 cup all purpose Flour (5 oz)
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Peanut Butter (5 oz) Crunch or creamy – not natural
- 5 tbsp Unsalted Butter (2.5 oz)
- 3/4 cup Granulated Sugar (6 oz)
- 3/4 cup Brown Sugar, Packed (6 oz)
- 2 Large Eggs (4 oz)
- 1/2 tsp Vanilla
- 1 cup Chopped Salted Peanuts (5 oz)
- 6 oz Semi-sweet or Premium Milk Chocolate, coarsely chopped, or 1 C chocolate chips
Whisk together the flour, baking powder, cinnamon, baking soda and salt.
Working with a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat the peanut butter and butter together on medium speed until smooth. Add both sugars and beat for 1-2 minutes until well incorporated into the butter.
Add the eggs one at a time, beating for 1 minute after each goes in. Beat in vanilla extract. Reduce the mixer to low and add in the dry ingredients, mixing only until they disappear into the dough; the dough will be thick. Add the peanuts and chocolate and give the mixer a few turns to stir them into he dough. If the chunky ingredients are mixed in after a few seconds, just finish the job with a sturdy spatula-don’t over mix the dough. Scrape the dough into the prepared pan.
Bake blondies for 40-50 minutes, or until they turn a deep honey brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to room temperature.
When its completely cool, carefully lift the blondies our of the pan using the foil edges as handles, and turn them out onto the rack. Peal away the foil and invert onto a cutting board. Use a long knife to cut into 16 bars, each roughly 2 1/4 inches on a side.
The bread has nice orange under tones and a light citrus scent.
I thought about substituting orange juice for the water in the recipe but was concerned about mixing OJ with the milk.
The texture is pure joy ~ very soft and light.
1/3 cup water (75 to 85 degree F)
1/3 cup whole milk
3 eggs, lightly beaten
1/2 cup (1 stick) butter or margarine, softened and cut into 6 pieces
Grated zest of 1 orange
1/2 cup sugar
4 cups bread flour
1-1/2 tsp anise seeds, crushed
1 tsp salt
1/2 tsp ground nutmeg
2-1/2 tsp bread machine yeast
Egg wash (1 egg, lightly beaten with 1 Tbsp water)
Place ingredients into the bread pan in the following order: water, milk, eggs, butter, orange zest, sugar, flour, anise, salt and nutmeg.
With finger, make a small indentation on one side of the flour. Add yeast to indentation, making sure it does not come in contact with the liquid ingredients.
Carefully insert bread pan into breadmaker and gently close lid.
Press the Menu button until the “Dough” program is selected.
When the dough cycle is complete… Open the lid and, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
Preheat oven to 350F.
Spray a large baking sheet with nonstick cooking spray.
Remove dough from bread pan to a clean, lightly floured surface. Divide dough into 2 equal pieces.
With hands, lightly roll each piece into a 24-inch rope. Place ropes on prepared baking sheet. Twist ropes loosely together and form into a circle. Place a clean towel over ring and let rise in a warm, draft-free place until doubled in size.
Using a pastry brush, lightly brush ring with egg wash.
Bake 30-35 minutes or until bread is golden brown.
Remove from baking sheet to wire cooling rack.
Allow to cool for about 20 minutes before slicing.