Saturday, November 21, 2009
Cranberry Pecan Cake
Ingredients
3 cups frozen cranberries 1 cup pecans 1 cup white sugar 2 eggs 1 cup white sugar 1 cup all-purpose flour 1/2 cup butter, melted 2 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutritional Information
Amount Per Serving Calories: 327
3 cups frozen cranberries 1 cup pecans 1 cup white sugar 2 eggs 1 cup white sugar 1 cup all-purpose flour 1/2 cup butter, melted 2 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutritional Information
Amount Per Serving Calories: 327
Turnip Gratin
This comes to us todat from Simply Recipes . I'm guessing that you are either a turnip lover or not. Turnips aren't one of those happy-go-lucky neutral vegetables, like green beans for example, that seem to get along with everyone. No, turnips have a bit more "I dare you to eat me" attitude, that unfortunately ends up keeping too many people away from them. Well, if you are a turnip lover, you should be drooling right now, just with the very concept of this turnip gratin, a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese. You will not be disappointed (at least I hope you won't). If you fall in the "uh, maybe not, no, no thank you" camp, if there is one recipe that could possibly change your mind, this is it. We have made it 4 times in the last 2 weeks and will likely find its way to our Thanksgiving table this year. So, if you're on the fence, give it a shot!
Turnip Gratin Recipe
This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish.
Ingredients
2 medium sized turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
Olive oil
3-4 slices white bread (enough to make two single layers in the pan), crusts removed
1/4 onion, very thinly sliced
4 ounces Gruyere cheese
Salt and pepper
8x5 baking pan or casserole dish
Method
1 Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.
3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.
Remove from oven and let cool for 10 minutes before serving.
Serves 4.
This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish.
Ingredients
2 medium sized turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
Olive oil
3-4 slices white bread (enough to make two single layers in the pan), crusts removed
1/4 onion, very thinly sliced
4 ounces Gruyere cheese
Salt and pepper
8x5 baking pan or casserole dish
Method
1 Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.
3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.
Remove from oven and let cool for 10 minutes before serving.
Serves 4.
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