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 The Hungry Quilter |
•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.
Oatmeal Peanut Butter Chocolate Chip Cookies
1/2 cup (1 stick) margarine, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
1/4 cup milk
2 eggs 1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups whole wheat flour
2-1/2 cups rolled oats
1 cup semisweet chocolate chips
Blend the margarine and peanut butter in a large mixing bowl. Add the sugar and
brown sugar and mix well. Add the milk, eggs and vanilla and mix until well
blended. Add the salt, baking soda, flour and oats in the order listed, mixing well
after each addition. Stir in the chocolate chips. Drop by tablespoonfuls 2 inches
apart onto ungreased cookie sheets. Bake at 350 degrees for about 12 minutes.
Cool on the cookie sheets for 1 to 2 minutes and remove to wire racks to cool
completely.
Note: Lining your cookie sheets with parchment paper makes for easy cleanup
and prevents cookies from sticking.
Yield: 6 to 8 servings
1/2 cup (1 stick) margarine, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
1/4 cup milk
2 eggs 1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups whole wheat flour
2-1/2 cups rolled oats
1 cup semisweet chocolate chips
Blend the margarine and peanut butter in a large mixing bowl. Add the sugar and
brown sugar and mix well. Add the milk, eggs and vanilla and mix until well
blended. Add the salt, baking soda, flour and oats in the order listed, mixing well
after each addition. Stir in the chocolate chips. Drop by tablespoonfuls 2 inches
apart onto ungreased cookie sheets. Bake at 350 degrees for about 12 minutes.
Cool on the cookie sheets for 1 to 2 minutes and remove to wire racks to cool
completely.
Note: Lining your cookie sheets with parchment paper makes for easy cleanup
and prevents cookies from sticking.
Yield: 6 to 8 servings
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Oatmeal Peanut Butter Chocolate Chip Cookies
Whole-wheat flour, oatmeal and
peanut butter make these a
healthier treat for the kids' lunch
boxes. We decided to sweeten
things up a bit by putting in a whole
12 oz. bag of chocolate chips.
Whether you add one or two cups
of chocolate chips, you'll find these
cookies to be super yummy and
sure to please youngsters and
oldsters!
peanut butter make these a
healthier treat for the kids' lunch
boxes. We decided to sweeten
things up a bit by putting in a whole
12 oz. bag of chocolate chips.
Whether you add one or two cups
of chocolate chips, you'll find these
cookies to be super yummy and
sure to please youngsters and
oldsters!
| Hot Fudge Cake Hot Fudge Cake 1 cup flour 3/4 cup sugar 2 tablespoons baking cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cup packed brown sugar 1/4 cup baking cocoa 1-3/4 cups hot water Combine the flour, sugar, 2 tablespoons baking cocoa, baking powder and salt in a mixing bowl, and mix well. Add the milk, oil and vanilla, and mix well. Pour the mixture into an ungreased 9-inch square baking pan. Mix the brown sugar and 1/4 cup baking cocoa in a small bowl, and sprinkle over the batter. Pour the hot water over the top, and do not stir. Bake at 350 degrees for 35 to 40 minutes or until the cake tests done. The cake will be on the top, and the chocolate sauce will be on the bottom. Serve a warm portion of the cake with the chocolate sauce spooned over the top, and add a dollop of whipped cream or ice cream. |
: * Quilting with a friend will keep you in stitches. * | Our lives are like quilts; bits and pieces, joy
and sorrow, stitched with love.. | * What I make with my hands, I give with my heart.. * | In the
crazy quilt of life, I'm glad you are in my block of friends.
and sorrow, stitched with love.. | * What I make with my hands, I give with my heart.. * | In the
crazy quilt of life, I'm glad you are in my block of friends.