Friday, 15 October 2010
Christmas Recipe Call
I’d love some new recipes for the Christmas season. Will you share? I’ll start…
One Christmas when our kids were little a family gave us a lovely coffee cake wrapped in red cellophane and tied with a holly sprig. I was excited because I hadn’t figured out what to make for Christmas Day breakfast yet. Problem solved.
After our ritual pigs in blankets and egg casserole, we cut into the almond glazed cake. Inside was a cranberry ribbon running through the middle. Two of my favorite flavors combined in one baked goody. Perfect.
The next year I hoped that she would make us another one. Weeks passed and time was getting short so I stooped to hinting. A few days before Christmas I finally had to break down and ask. “Are you going to make us another one of those cakes this year? I’m kind of counting on it for Christmas breakfast.” Yep. I was groveling. And almost drooling.
“No. We only make that recipe once per person. Last year was your year.” I didn’t know she had a policy.
One last try. “I don’t suppose you give out the recipe?”
“Of course,” she winked and pulled a copy out of her purse. “I thought you’d never ask.”
Apparently she’s had this conversation before.
And yes, that’s the recipe I’m going to share with you today.
Almond Cranberry Coffee Cake
1 t. baking soda
1 t. baking powder
2 c flour
1/2 t salt
1 c sugar
1/2 c butter, creamed
1 c. sour cream
1 1/1 t almond flavoring
1 cup whole berry cranberry sauce (canned or recipe below)
1 c. Pecan halves
Mix first 4 ingredients together. These are your “dry” ingredients. Cream the sugar, eggs, and butter together. Alternate adding the dry ingredients and the sour cream to your creamed butter base. Then add the almond flavoring.
Grease and flour a tube pan (like an angel food cake pan). Place the whole pecans in the bottom. Layer 1/2 of the batter, then the cranberries, then the other half of the batter.
Bake at 350 for 55-60 minutes.
Top with almond glaze: 3/4 c. powdered sugar, 2 t warm water, 1/2 t almond extract. Sprinkle cake with additional pecans if you want.
Whole Berry Cranberry Sauce
You can find this on the back of any fresh cranberry package. If you’ve never made it, try it once. It’s so easy you’ll probably never buy canned again.
3 c berries
1 c water
1 c sugar
Bring water and sugar to a boil. Add cranberries and bring to medium boil for 10 minutes. Let cool and refrigerate. They work better in the recipe if they’re refrigerated so they’re not so runny.
Ok, it’s your turn. Send a recipe or a link to a recipe through the comment section or the “contact me” button on the home page. I’ll post them as fast as I get them!