Showing posts with label harvest. Show all posts
Showing posts with label harvest. Show all posts

Friday, November 21, 2014

Thanksgiving Cranberry Pound Cake

by Sheila Connolly


Recently I wrote here about searching for a recipe to use with my vintage Swans Down hexagonal cake pans. I tracked down the corporate headquarters and asked if they could find a vintage recipe to match. They couldn’t, but they were quick to answer and kindly sent me a big batch of their recipes. I applaud their customer service!



Among their Thanksgiving recipes was one for Cranberry Pound Cake. Since I live in the home of Ocean Spray, I have a moral obligation to use our native cranberries, so I thought I’d share this recipe, in case you want something that isn’t apple or pumpkin pie with your holiday meal.


Swans Down Cranberry Pound Cake

3 cups sifts Swans Down cake flour
2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1-3/4 cups granulated sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
3/4 cup whole milk
1 tsp vanilla
3/4 cup chopped fresh cranberries (chop first, then measure)
Optional: 1/2 cup finely chopped nuts


Preheat the oven to 325 degrees. Butter and lightly flour a 10-inch tube pan.

Sift the flour and measure. Then add the baking powder and salt, and sift again to mix.

In a large bowl, cream the butter, then gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs and the extra yolk one at a time, beating after each addition until smooth.

Mix the vanilla and the milk. Add the flour mixture to the butter mixture in three batches, alternative with the milk, and beating on low after each addition.


Fold in the cranberries (and nuts if you’re using them).



Pour the batter into the prepared pan. Bake about 1 hour and 10 minutes, or until a toothpick comes out clean.  Cool in the pan on a wire rack for 15 minutes, then remove from the pan and finish cooling on the rack.



















Glaze (if you want it)

2 cups confectioners’ sugar

1/2 stick unsalted butter, melted
2 Tblsp heavy cream
1/2 tsp vanilla

In a medium bowl combine the sugar and butter, then stir in the heavy cream and vanilla. Beat until smooth and creamy. If it’s too thick, add more cream, one tablespoon at a time. Drizzle over the cooled cake.







I'm giving away a copy of Picked to Die to someone who leaves a comment here (random drawing!) about the first Thanksgiving dish you ever cooked yourself. (I roasted my first Turkey when I was 16 because I really wanted to go with my family to my high school's Thanksgiving Day football game.) The drawing will be held on Thanksgiving Day.

Meg, Seth, Bree, Max and Lolly, and all the citizens of Granford, wish you a bountiful harvest and a wonderful Thanksgiving!

Tuesday, October 1, 2013

Spiced Apple and Brown Sugar Spoonbread: An Easy Bread Pudding by Cleo Coyle #apples





The earliest published version of spoonbread dates back to the Carolina Housewife cookbook by Sarah Rutledge, 1847.

To make Sarah's version, you take...

"One pint of corn flour; boil half to a mush; add, when nearly cold, two eggs, a table-spoonful of butter and a gill* of milk, and then the remaining half of flour. Bake on a griddle, or grease a pan and drop in spoonfuls."

*A gill equals 1/2 cup. (And, yes, I had to look it up.)

So there you are. You can try Sarah's recipe or give mine a go. This Spiced Apple and Brown Sugar Spoonbread has layers of harvest flavor added to make a lovely, warm breakfast bread pudding for apple season. 



With our own New York apples in the markets now (or a short drive away to pick-your-own orchards), this is not only a great time for apple dishes, but also apple mysteries...

Warm congrats to my fellow crime-writing cook, Sheila Connolly, on the release of her new Orchard Mystery Golden Malicious.

May you eat (and read) with joy! 


~ Cleo





Cleo Coyle, author of The
Coffeehouse Mysteries
, has
a partner in crime-writing--
her husband, Marc.
Cleo Coyle's
Spiced Apple
and Brown Sugar
Spoonbread


An Easy Bread Pudding


Spoonbread is said to have its roots in a Native American dish called subpawn, a type of cornmeal porridge. English colonists added eggs and milk to enrich the dish, and (as I mentioned above) the first published version appeared in 1847. 

I built on the classic recipe, adding harvest flavors to create an easy, tasty breakfast bread pudding, perfect for chilly fall mornings. Serve it plain or with a drizzle of maple syrup for a tasty alternative to pancakes or waffles. And don't forget that fresh, hot pot of coffee to warm your bones while you're waiting to eat with joy... ~ Cleo


To download my recipe in a free PDF document that you can print, save, or share click here.

This recipe is perfect for a 1-1/2 quart casserole dish. In a pinch, however, you can use an 8-inch square baking pan. Whatever you use, be sure it is well greased with butter or cooking spray to prevent sticking. For a larger batch, double the amount of ingredients and use a 2-1/2 quart casserole dish or a 9 x 9 x 2-inch pan. Cooking time may be a bit longer for a larger casserole, check for doneness as indicated in the recipe.

Ingredients:

1 large ripe apple (or 2 small), peeled and shredded
using a boxed grater (or food processor)
(about 1-1/4 cups shredded apple)

3 tablespoons melted butter

2 tablespoons white, granulated sugar

¼ cup (packed) light brown sugar

1 teaspoon apple pie spice

¼ teaspoon salt

1-1/2 cups milk whole or low fat (1% or 2%, not skim)

½ cup apple juice (or apple cider)

¾ cup cornmeal (yellow or white)

(optional) ½ cup raisins or craisins (sweetened dried cranberries)

2 eggs

2 teaspoons baking powder

Directions: First preheat your oven to 350° F. Into a medium size saucepan, place the shredded apples and butter, warm over medium heat, stirring while butter melts. Add the white and brown sugars, apple pie spice, and salt and stir to blend the flavors. Add the milk, apple juice, 3/4 cup of cornmeal, and (optional) raisins or craisins (or a combination of the two). Cook and stir this mixture over medium heat for 2 to 3 minutes, until mixture thickens and resembles porridge.

IMPORTANT: Remove from heat and allow the mixture to cool off for at least ten minutes before whisking in the eggs and baking powder. Transfer immediately to a well-greased 1-1/2 quart casserole dish. Bake in the preheated oven for 40 to 50 minutes (depending on oven). When spoonbread is set on top (no longer liquid and jiggling) and slightly browned, it’s finished cooking. As the name implies, spoon the bread pudding onto plates right from the baking dish. You can eat it plain or drizzle pure maple syrup on it for an amazing breakfast.


Foodie
P h o t o s 



Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 







A Brew to a Kill

The bestseller in hardcover is
now a bestseller in paperback.

"A foodie's delight...And a
satisfyingly rich mystery."
~ Kirkus Reviews


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes.