We had been planning and preparing ahead and this morning realized that we were well ahead of schedule. So, we kept making things! I didn't have to prepare dessert but am quite fond of cranberries in baking. Dave made a great citrus cranberry sauce; he made enough that I could use some for a Cranberry Swirl coffee cake recipe I found. When Dave asked when I would serve it I said, "well... as an appetizer."
I put out a cheese spread with crackers as well as punch (cranberry based also!). And it was thoroughly enjoyed as an appetizer!
And just in case you're interested in using your leftover cranberry sauce for an appetizer!!...
Cranberry Swirl Coffee Cake – Thanksgiving 2009
1/3 c chopped walnuts
½ c butter or margarine, softened
1c sugar
2 eggs
1 tsp Almond extract
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 c sour cream
1 can (16 oz) whole-berry cranberry sauce, divided
GLAZE:
¾ c confectioners' sugar
2 T milk
½ tsp vanilla extract
Sprinkle walnuts into a greased 10” fluted tube pan. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in almond extract. Combine the dry ingredients; add to creamed mixture alternately with sour cream. Spread half of the batter over walnuts. Top with half of the cranberry sauce. Repeat layers.
Bake at 350 for 50 – 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients until smooth; drizzle over cake. Yield 12-16 servings.
I am so thankful for my family, for good food, and starting new traditions. Even more, I am thankful for a God who is enthroned above and is who He says He is.
Exodus 34: 6 - 7a
And He passed in front of Moses, proclaiming, "The Lord, the Lord, the compassionate and gracious God, slow to anger, abounding in love and faithfulness, maintaining love to thousands, and forgiving wickedness, rebellion and sin. "
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