Yields two 8 inch cakes
2 cups (230g) fresh cranberries or frozen (thawed)
6 tablespoons (98g) light brown sugar
2 cup (260g) all-purpose flour
2/3 cup (135g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/3 cups (243g) full fat sour cream
1/2 cup (113g) unsalted butter, melted
1 teaspoon almond extract
8 oz. almond paste
4 tablespoons sliced almonds
1/2 cup confectioners’ sugar
2-2 1/2 teaspoons milk
1/2 teaspoon almond extract
Preheat oven to 350°F. Spray two 8 inch round cake pans with flour-based baking spray, or grease and flour.
Place the cranberries in a medium bowl and add brown sugar; toss to coat and set aside. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together until incorporated. In the bowl of an electric mixer, combine the egg, sour cream, melted butter, and almond extract. Beat until well blended. Add the flour mixture to the wet ingredients and mix together on low speed until just combined. Use a large spatula to scrape down the bowl and fold batter together to make sure no pockets of flour or wet ingredients remain.
Divide half of the batter between the two prepared pans. The batter will be thick and sticky, so coat a rubber spatula with cooking spray and use it to press the batter evenly into the pans (re-spray as needed). Top each pan of batter with 1/4 of the brown sugar-coated cranberries. Cut almond paste in half and crumble one half of the paste into each pan over the cranberries. Divide the remaining batter between the two pans. Spread evenly with a greased rubber spatula. Divide the remaining brown sugar-coated cranberries between the two pans; sprinkle with the sliced almonds.
Bake for 35-40 minutes, or until the cakes are golden brown on top and a toothpick tester inserted into the centers comes out with a few moist crumbs clinging to the skewer. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
For the icing, stir together the confectioners’ sugar, milk and almond extract in a medium bowl. Add additional milk if needed to thin. Drizzle the icing over the cooled cakes. Serve.
Refrigerate leftovers. Bring cake to room temperature or warm in the microwave or oven before serving.
1/2 cup mayonnaise
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon of dijon mustard
1 teaspoon Chesapeake Spices, Old Bay could be substituted
1 tablespoon of lemon Juice
1 tablespoon lemon zest
1 pound lump crabmeat, check for any shells without breaking up the lump meat
1 slice dried white bread broken into small pieces
1/4 cup vegetable oil
In a small bowl, whisk the mayonnaise with the egg, Worcestershire sauce, mustard and Chesapeake spices
Add lemon juice and zest. In a medium bowl light toss the crabmeat with the bread pieces. Gently, without damaging the lump crab meat, fold the mayonnaise mixture into the crabmeat. Cover and refrigerate for one hour or until mixture is firm.
Using a scoop or just your hands gently firm 4 1/2-cup crab cakes, approximately 11/2 inches thick. Heat oil in sauté pan, add crab cakes and cook over medium high heat, approximately 3 minutes per side.
2 1/2 c bread flour
1 c. rye flour
1 1/2 tsp salt
1/2 tsp yeast
14 oz cool water
1 tbsp olive oil
2 tbsp caraway seeds
1 tbsp sugar
mix, rise over night (8-24 hrs)
spray bread pan, mix dough and put in pan. allow to rise 30-60 min
preheat oven to 400, bake for 40 min, if using poor man’s method-bake 35 min with top on, remove top and bake for additional 3-15 min.
place salmon on al foil, sprinkle with olive oil salt and pepper. Turn oven on to 400, place salmon in cold oven. Check after 20 min it should be done.
3 1/2 cups all purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Whisk all ingredients together in a large bowl. Store in an airtight container until ready to use. To gift, you’ll need two pint jars with a screw-top lid. Place two cups of waffle mixture in each jar.
Yield: 4 Belgian waffles, or 6-8 standard waffles
2 cups waffle mix (above)
2 eggs, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Place waffle mix in a large bowl. Stir in wet ingredients and mix until well incorporated. Pour batter into a heated and buttered waffle iron (capacities will vary). Cook for 5 minutes or until waffles are golden.
Notes: When I take this mix to-go, I include a vanilla bean in each jar of mix. Although it’s not necessary, I enjoy the extra layer of flavor. The bean can be split and scraped then added in with the wet ingredients.
Buttermilk substitute – 1 cup sour cream mixed with 1/2 cup whole milk.
3-4 carrots, peeled and thinly sliced
2 large potatoes, cubed
1 lg onion, diced
1/2 head cabbage thinly sliced
2 cloves garlic, minced
6 veggie stock
1 tbsp olive oil
14-16 oz tomatoes
salt and pepper
Sautee veggies in olive, add all ingredients to instant pot. Cook for 20 min, let sit for 5 min then release pressure.
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- .5 cup diced celery
- 5 cloves garlic minced
- 16 ounces cans tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups water
- 1.5 cups red lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, coarsely chopped
- 1 tablespoon red wine vinegar
- Select Browning/Sauté and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saut. for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to purée the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Sauté and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
- 2 “rice” cups (12 oz) Jasmine, White or Basmati Rice
- 2 cups (16 oz) Broth or water
- 2 teaspoons Sea Salt
Place rice in steamer basket and rinse rice using cool water until the water runs clear.
Add rinsed rice and Broth or Water to your Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve. Cook at High Pressure for 3 minutes.
When Beep sounds, allow a 10 minute Natural Pressure Release.
Add salt and butter, if desired.