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Nov 122013
 

Cranberry Cake

Getting a late start this week again, but we had some work to do to get ready for 30 degree temps coming in tonight and tomorrow night!  Stocking up the firewood was a main priority, as we love our fires when it’s cold outside. Also got a phone call from sister in New York this morning that she woke up to an inch of snow on the ground, their first snowfall. Ever since moving to Florida, she has to call me and rub it in, bad sister!

Two Sundays ago, our Parade section of the newspaper had something that caught my eye. The article in particular was on the Great American Chocolate Chip Cookie Book that all started in the Toll House restaurant up in Massachusetts where chocolate chip cookies were supposedly invented by Ruth Wakefield about 75 years ago. Having the cookbook and having posted the original recipe for these tasty treats that I still make today, anything about the book sparks my interest so I thought I’d share another recipe that is befitting for the upcoming holiday and something I have never tried and probably won’t as husband is not a big lover of cranberries. As a lot of recipes from so long ago, the recipe is a little vague in directions so if you want to try it, you’ll have to fill in the missing directions! It does sound delicious, but one cake for just myself is a bit much, maybe if we had some company or if I ever go to family for the holiday, I’ll make one for all to to share!

I treasure owning this old cookbook!

I treasure owning this old cookbook!

 

Cranberry Cake
 
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 cup cranberries, stewed with ¾ cup water and strained
  • 2 cups flour
  • 3 teas baking powder
  • ⅛ teas clove
  • ⅛ teas cinnamon
  • ¼ teas salt
Instructions
  1. Cream the butter gradually adding the sugar.
  2. Add the eggs, 1 at a time, beating hard after each one.
  3. Add the strained cranberries.
  4. Sift the flour and remaining dry ingredients and add to first mixture.
  5. Beat thoroughly and bake 50 minutes in a 350 degree oven.
  6. (No other instructions, so I wonder what size cake it makes, although it does sound like a single layer cake, do you grease and flour the baking utensil, etc.?)

 

Sounds wonderful for the Thanksgiving feast which is ever so close! Enjoy…………….

Jul 102013
 

Pina Colada Cake

Today folks, is National Pina Colada Day and I’m sure everyone out there knows how to make this tasty drink and this recipe is an easy way to make a cake with all the ingredients of the beverage! I’m running a little short on time today as we had to go and stock up on supplies in case Chantal decides to make her way up the middle of Florida and give us more rain and wind, neither of which we need as we still have not dried out from last week’s 10 inches of rain! We also bought some new touches for our office, like blinds and chair mats! So here we go…..

 

Sounds good right now!

Sounds good right now!

Pina Colada Cake
 
Ingredients
  • Cake
  • 1 pkg French vanilla cake mix
  • 1 pkg (3.4 oz) instant French vanilla pudding mix
  • 4 eggs
  • ⅓ cup rum, preferably dark rum
  • ½ cup vegetable oil
  • ½ cup water
  • Frosting
  • 1 can (8 oz) unsweetened crushed pineapple
  • 1 pkg (3.4 oz) instant French vanilla pudding
  • ⅓ cup rum, again preferably dark rum
  • 1 cup unsweetened flaked coconut
  • 1 carton (12 oz) Cool Whip, thawed in the frig
Instructions
  1. Cake
  2. Combine the cake mix with all ingredients for the cake, mix on low to combine, scrape sides of bowl and beat on medium speed for 4 minutes.
  3. Pour batter into 2 greased and floured cake pans (9-inches).
  4. Bake in a 350 degree oven for 25 to 30 minutes or until cake tests done.
  5. Cool for 15 minutes in pans and then transfer to wire racks.
  6. Frosting
  7. Combine the pineapple, pudding, rum and coconut in a bowl and mix well.
  8. Fold in the Cool Whip and frost cake.
  9. Keep left-over cake in frig because of the Cool Whip.

 

Tonight is also Hot Dog Night, so roast some hot dogs over a campfire and have a colada………..enjoy!

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