Cranberry Almond Coffeecake and a festive red and green Cranberry Salad are two of my favorite choices.
Cranberry Almond Coffeecake: A perfect morning addition to coffee or tea. Moist and tasty but not overly sweet. Small bursts of cranberry give this cake a pop of flavor. You’ll be pleasantly surprised with whole berries cranberry sauce as an ingredient.
Well worth the time in the kitchen for family, friends or for a personal treat.
Cranberry Almond Coffeecake, Sharing our Best, Shekinah Church, 1970-80s
- 1/3 cup sliced almonds
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon almond abstract
- ½ pint (1 cup) sour cream
- 8 oz. can whole (berries) cranberry sauce
Preheat oven to 350 degrees (325 for dark pans). Grease and flour Bundt pan. Sprinkle almonds in bottom of pan. Beat butter, sugar and eggs together. Add almond extract. Mix in baking powder, baking soda and salt. Mix in flour, ½ cup at a time, alternating with sour cream. Fold in cranberry sauce (allow tiny chunks of cranberry sauce to remain in the batter). Bake for 55 minutes. Cool 15 minutes before turning out cake. Sprinkle with confectioners’ sugar if desired.
My twist: Add grated orange zest from one orange with the almond extract. After baking, allow the cake to cool for 15 minutes before turning cake out onto a wire rack. Place over a baking sheet and brush cake with warm orange glaze. Allow glazed cake to cool completely. Spoon orange icing over cake allowing icing to drip irregularly down the sides. Allow icing to set before serving
- 2 tablespoons sugar
- 3 tablespoons orange juice
- Combine ingredients in sauce pan. Cook over medium heat until sugar completely dissolves.
- 1 cup powdered sugar
- 1 ½ – 2 tablespoons fresh orange juice
- Wisk together ingredients in a small mixing bowl. The icing should be thick but fluid.
Thoughts from the Kitchen Circuit: From Bethel Temples Jubilee Cook Book, 1914-1964
- The supreme happiness of life is the conviction of being loved for yourself, or, more correctly, being loved in spite of yourself.
- Success comes in cans…failures in can’ts.
- Worry give small things big shadows.
- Going seven days without prayer will make one weak.
The following makes a great make-a-day ahead, side dish or salad dessert. Reminds me of the classic Waldorf or Ambrosia Salad with the addition of cranberry chips. Though many similar recipes are available throughout the kitchen circuit, this one was selected for its dots of red, green grapes and refreshing taste. Surprisingly light.
Cranberry Salad: Celebrating 100 Years 1913-2013, Augusta Lutheran Church
- 1 lb. cranberries (Though packages of fresh cranberries were 16 oz. when this recipe was passed on, the packages I found today held only 12 oz. So adjust accordingly).
- 2 cups sugar
- 1 pt. whipping cream
- ½ cup sugar
- 1 teaspoon vanilla
- 2 cups small marshmallows
- 2 cups chopped walnuts or pecans
- 2 cups seedless grapes, quartered
In food processor, chop cranberries; add sugar and refrigerate overnight (drain the next day). Whip cream with ½ cup sugar and 1 teaspoon vanilla. Add marshmallows, nuts and grapes. Mix everything together and let sit 24 hours (or until firm and holds it shape).
The full recipe serves a crowd but below is half a recipe which works without changing the taste or color combination.
Cranberry Salad, smaller portion
- 1/2 lb. cranberries (though packages of fresh cranberries used to hold a pound, the ones I found held only 12 oz. So adjust accordingly)
- 1 cup sugar
- 1/2 pt. (1 cup) whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 cup small marshmallows
- 1 cup chopped walnuts or pecans
- 1 cup seedless grapes, quartered
In food processor, chop cranberries; add sugar and refrigerate overnight (drain the next day). Whip cream with 1/4 cup sugar and 1 teaspoon vanilla. Add marshmallows, nuts and quartered grapes. Mix everything together and let sit 24 hours (or until firm and holds it shape).
Ann Marie Bezayiff received her BA and MEd from the University of Washington in Seattle. She is an author, blogger, columnist and speaker. Her columns, “From the Olive Orchard” and “Recycled Recipes from Vintage Boxes”, appear in newspapers, newsletters and on Internet sites. Ann Marie has also demonstrated her recipes on local television. Currently she divides her time between Western Maryland and Texas.