Making the best of it...

The lights flickered but never went out at our house but lots of friends and family were left powerless from Saturday's Halloween Blizzard. My nearly 80 year old mother held out stubbornly for two nights wrapped in a sweater and a comforter flipping through magazines by candlelight. It took promises of hot cocoa, Captain America on DVD and the recliner. She's camping out here until her power is restored so we're making the best of it. And enjoying every bite!


MOM'S APPLE CRANBERRY GINGER CAKE

1/2 cup brown sugar
1/4 cup olive oil
2 eggs
2/3 cup molasses
1/2 cup applesauce
1/4 cup whole berry cranberry sauce
2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Dash salt
1/4 cup hot water

Preheat oven to 350 degrees F. Grease a 9 inch round (or square) pan using baking spray with flour.

In a large bowl, cream together the sugar and oil. Beat in eggs, molasses, applesauce and cranberry sauce. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, cloves and salt. Blend into the creamed mixture with a wooden spoon. Once mixed well, stir in the hot water. Pour batter into the prepared pan.

Bake 50-55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Allow to cool at least 20 minutes before serving with honey caramel sauce and whipped cream or with a dollop of sweetened chevre.

HONEY CARAMEL SAUCE
1/2 cup honey
1/2 cup evaporated skim milk
1/4 cup butter

Cook in a medium saucepan over medium-high heat on the stovetop, stirring constantly, until mixture boils. Continue to boil, continue stirring constantly until thick and caramel colored. Should take about 8-10 minutes in total. Serve warm. Pour into a sterile jar and store in the refrigerator up to a month. Reheat in microwave for 30 seconds on high.

Comments

Post a Comment

Popular posts from this blog

Grape Infused Vodka Update

Image
It took an overnight frost for our homegrown grapes to sweeten up but the wait was worth it. A big sloppy thank you smooch goes out to Mayor Mike Tautznik of Easthampton, MA for sharing his home infusion method for fruit flavored vodka. Fiddling around with Mayor Mike's sure-fire recipe helped me come up with the perfect formula for home infusing store-bought vodka with the Concord grapes from our backyard garden. And the abundance of those grapes carefully cultivated by the Man of the House deserves another big sloppy thank you smooch, this time for Farmer Paul. Start by boiling a big pot of water to sterilize pint-sized canning jars and their covers. Once they are cool, fill each about 3/4 full with thoroughly washed Concord grapes plucked from the ripest of bunches. Add one teaspoon of super fine sugar. Pour your choice of plain vodka over the grapes, leaving about 1/2 inch headroom before closing the jars. Shake gently to dissolve sugar before storing in a cool dark spot. Two w...
Read more

A Perfect Sunday Supper

Image
Nearly everyone has a favorite pot roast recipe. Pot roast begs for inspiration from the cook, roasted red peppers can be a delightful addition. Try mushrooms or whole green beans for a different twist. Choosing the spices can be daunting, bay leaf or thyme, coriander or clove? Some recipes call for tomatoes, others for a brown gravy base. I even saw a barbecue style pot roast recipe recently; not to mention the cut of beef. There’s brisket, chuck, rump roast, to name a few. Over thirty plus years of home cooking successes and disasters, I’ve tried many different pot roast recipes but always go back to page 127 of the Silver Palate Cookbook for the best and simplest example of “A perfect Sunday supper.” I follow the recipe closely though not exactly -- you might like my slightly fiddled with version. Starting with the basics is a good start but no excuse for boring – add your own special flair! PEPPERCORN POT ROAST 3 pound boneless chuck roast 1 teaspoon fresh coarsely ground black pe...
Read more

The Joy of Holiday Cookies

Image
Nothing sweetens the season like holiday cookies! The name comes from the Dutch koejke which translates to "little cake" -- the perfect single serving treat. Cookies have been part of cooking history for more than a thousand years and nearly every culture has a bite sized sweet that qualifies as a cookie. Every year I try to come up with a new twist on an old favorite to celebrate the season for my annual cookie swap. These tasty morsels are my version of rugelach , a traditional Jewish pastry filled with nuts, raisins or apricots, cinnamon and sugar wrapped in a flaky crust. A few good friends sharing a bottle of bubbly then going home with the bounty of a platter full of homemade cookies and the recipes. Lots of fun and yumminess, too! RUGELACH Dough 2 cups all-purpose flour Dash of salt 1 tablespoon white sugar 1 cup unsalted butter 1 (8 ounce) package cream cheese 1/3 cup plain or lemon flavored yogurt Filling 1/2 cup brown sugar 1 tablespoon ground cinnamon 1 cup finely...
Read more