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Yesterday, I purchased a new OPI nail color from their 25th Anniversary Collection. OPI is known for the catchy names of their polishes and my new color is no exception. "Oh...To Be 25 Again!" is a deep chocolatey brown shade that seems perfect for fall.
This spurs the question of if I would want to be 25 again. When I was 25, I hadn't yet discovered real cooking. I made dinner every night, and we certainly didn't starve, but my obsession with food hadn't yet hit. Simple meals of pot roast, spaghetti, tacos, or hamburger helper were most often thrown together with sides of frozen corn or peas, or canned green beans. Fresh veggies were for salads. Dinner out often meant an order of chicken strips. I was a lot fussier about what I was willing to eat or try. I hadn't yet discovered the true joys of food.
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Cranberry Dessert Cake with Warm Butter Sauce
2 ¾ cups flour
2 ¼ cups sugar (divided)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups sour cream
½ cup milk
¼ cup oil
½ teaspoon almond extract
2 eggs
3 ½ cups fresh cranberries
½ cup butter
½ cup whipping cream
1 teaspoon vanilla
2 ¼ cups sugar (divided)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups sour cream
½ cup milk
¼ cup oil
½ teaspoon almond extract
2 eggs
3 ½ cups fresh cranberries
½ cup butter
½ cup whipping cream
1 teaspoon vanilla
Preheat oven to 375F.
Grease and flour bottom only of 9x13 pan.
Combine flour, 1 3/4 cups sugar, baking powder, soda, and salt.
Mix well.
In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
Add sour cream mixture to flour mixture.
Stir just until dry ingredients are moistened.
Gently fold in cranberries.
Spoon into prepared pan.
Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
Bring to a boil.
Simmer over low heat for 2 minutes, stirring constantly.
Remove from heat, stir in vanilla.
Serve warm sauce over cake. (20 servings)
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