The "Snug Wow"

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

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.

Movie popcorn still a nutritional horror, study finds

Next time you go to the movies and get that big ol' tub of popcorn, keep this in mind;
Movie Popcorn is really bad

Apple Cranberry Pie

Ingredients

Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp ice water
Filling Ingredients
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds of 1/4-inch thick slices of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties)
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 Tbsp whipping cream

Method

1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more ice water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2 Position rack in bottom third of oven and preheat to 375°F.
3 Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then add brandy and vanilla extract.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Spoon in apple filling, mounding slightly in center.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, anywhere from 50 minutes to an hour 5 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
Serves 8.