Homestead at Bridle Creek

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Happy Birthday Mom

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cranberrry-cake-011It was the year 1980.  That’s when it began.  In that year I was introduced to this recipe by a dear friend – and the rest is history.  I made this cake to celebrate my mom’s Christmas-time birthday that year. . . and it has become the only cake request she has had since.  It is such a favorite that, in the years where distance has separated us for her birthday, she makes this for herself. . . . (proof my cranberry obsession is genetic).  This cake is moist, filled with whole cranberries, and not too sweet.  It is served with a warm butter sauce (and yes, I have considered drinking this stuff) and is a family favorite.  Even the youngest, most discriminating palates in our family, dive into this cake.

cranberrry-cake-024-editedAnd so, again this year, this cranberry treasure will be served to mom on her special day.  I have no doubt, that after she has completed her life her on earth, we will continue to bake and serve this cake – as an offering of love and remembrance – and because it is delicious.  It just wouldn’t be December at the Homestead without it.

Enjoy,

Kathy

Cranberry Cake with Warm Butter Sauce

Moist, filled with whole cranberries, and topped with a warm butter sauce. A cake sure to become a family tradition.
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Cook Time 30 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • 3 tablespoons butter room temperature
  • 3 teaspoons baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour sifted
  • 1 cup milk
  • 3 cups whole cranberries (one package)

Warm Butter Sauce

  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350º.
  • Butter a 9-inch spring form pan. Set aside.
  • Cream together butter and sugar.
  • Sift dry ingredients together. Add to the butter/sugar mixture, alternating with the milk. Do not over-mix.
  • Gently stir in the cranberries.
  • Pour into greased 9 inch spring form pan.
  • Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool slightly before releasing the spring on the pan. Cake can be served warm or cold.
  • Top with warm butter sauce.

Warm Butter Sauce

  • Combine all of the butter sauce ingredients in a small saucepan.
  • Heat, stirring occasionally, over low heat, until the butter is melted, and the mixture is hot and bubbly. Do not let it boil - or boil over!
  • Serve warm over cranberry cake. Store any left-over, covered, in the refrigerator.
  • This sauce can be made in advance and reheated just prior to serving.

Did you say Cranberries?

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cranberries-019I will admit – I am the crazy woman outside the grocery store – waiting impatiently for it to open – when fresh cranberries have arrived.  There – I’ve said it!  I think admission is a big part of my addiction recovery.

These gorgeous, tart, healthy little gems, have my heart.  As soon as they appear in the market, I load up my cart, my refrigerator, and my freezers with these precious little fruits. . . . . and then, we are off and baking.

cranberry-nut-pudding-067-editedOne of the desserts I look forward to most this time of year, is a warm, cranberry pudding.  It consists of a brown sugar, cranberry and walnut (optional – but really – you must) gooey, sweet and tart base, covered with a light, airy, baked -cakey top.  It is at it’s best served warm, with a cold, vanilla cream – reminiscent of sweetened creme fraiche (and let me say, I could drink this stuff!).  Baked in a pie plate, it is supposed to serve 6. . . but after you taste this, you will be fortunate if it serves 2!!!  You will want to bake several if you are serving very many.

cranberry-nut-puddingIt is great left over – and is one of those recipes that works well with a Gluten Free flour swap-out.  Simply replace the all-purpose flour with your favorite gluten free flour blend. . . . and enjoy.

 

Kathy

Warm Cranberry-Nut Pudding with Vanilla Cream

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Servings 6 people

Ingredients
  

  • 1 1/2 cups whole fresh cranberries or frozen
  • 1/2 cup brown sugar packed
  • 1/4 cup walnut pieces
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup flour
  • 1/3 cup butter melted
  • 1/2 teaspoon vanilla extract

Vanilla Cream

  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Pre-heat oven to 325º.
  • Generously butter an 8 or 9-inch pie plate.
  • Melt the butter. Set aside to cool slightly.
  • Layer cranberries, brown sugar and walnuts in bottom of pie plate.
  • Beat egg. Gradually add sugar, beating until well blended.
  • Add flour, beating until well blended.
  • Gradually add melted butter and vanilla. Beat until smooth.
  • Pour over cranberry, sugar, and nut mixture.
  • Bake at 325º for 45 minutes. Serve warm with vanilla cream.

Vanilla Cream

  • In a pint sized glass jar, combine the heavy cream, sour cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. Mix to combine well.
  • Cover the glass jar and set on the counter, at room temperature, until the mixture thickens - at least 4 hours.
  • When the mixture thickens, store, covered, in the refrigerator, until needed.
  • The vanilla cream will store, covered, in the refrigerator, for up to 10 days.
  • Makes 1 1/2 cups.

Notes

For those who need to be Gluten Free in their diet, this recipe works very well when substituting a gluten free flour blend for the all-purpose flour.  Use your favorite, or make your own.  Here's a link to one of my favorite homemade blends: https://thehomesteadatbridlecreek.com/recipe/gluten-free-flour-mix-1/

Fifty Years and Running

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plain-chocolate-mint-sticksThere is something to be said for family traditions.  Most of them – in my family anyway, have to do with food!  It has been fifty Christmases since Chocolate Mint Sticks were introduced into my life. . . . That’s a lot of Christmases.  These soft, sweet, chocolate/peppermint masterpieces have been part of my Christmases since then – every year – but one.  That year . . . . well, let’s just say it won’t happen again!

My love for these little bars of all that is good, has been passed on to my children – especially my eldest – who has made it her job to bake these decadent delights every year. She now carries on the tradition in her family – and on the years that they are able to come and visit for the holidays, makes sure to remind me to have all the needed ingredients on hand to make these.

The original recipe calls for a peppermint buttercream frosting and a drizzling of bittersweet chocolate ganache. . . . a deliciously sweet treat – very sweet – and memorable.frosted-chocolate-mint-sticks

But, the majority of my family prefers them plain – in all of their soft, chocolatey, peppermint goodness.

This year, I decided to try to satisfy my peppermint bark obsession, by trying something new. . .

peppermint-bark-chocolate-mint-sticks-011I topped them with a white chocolate buttercream frosting – and crushed candy canes. . .   The sugar coma was almost immediate (I am not a sugar eater – it doesn’t take much to push me over the edge) – but my craving for peppermint bark was satisfied . . . . (I will be paying for this indulgence for quite awhile!)

The good news is, we only make these at Christmas.  The bad news is, that I will eat them!

This is one of those recipes that lends itself well to a Gluten Free swap out – the all-purpose flour can very successfully be replaced with your favorite Gluten Free blend of flours.
They are a very welcomed contribution to a cookie exchange, and disappear quickly from any dessert table. . .

However you decided to try them, plain, frosted, or peppermint bark style, I hope you will give them a try. . . .Just imagine – the entire world filled with the aroma of Chocolate Mint Sticks baking in the oven. . . I’m quite sure there would be – at least for a moment – peace on earth.  .  .  they are that good.

Enjoy,

Kathy

Chocolate Mint Sticks

Chocolate, peppermint, brownies. . . . what more can I say? This recipe works very well with a gluten free flour swap out. Just substitute your favorite gluten free flour blend for the all-purpose flour.
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Servings 12 Brownies

Ingredients
  

  • 1/2 cup butter melted
  • 2 squares unsweetened chocolate (2 ounces)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped nuts optional
  • pinch salt

Peppermint Buttercream Frosting

  • 2 tablespoons butter softened
  • 1 cup confectioners' sugar sifted after measuring
  • 1 tablespoon milk or heavy cream
  • 3/4 teaspoon peppermint extract

Chocolate ganache drizzle

  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter

Instructions
 

For the Brownies

  • Preheat oven 350º.
  • Butter a 9-inch square pan.
  • Melt butter over low heat. Remove from heat.
  • Place the unsweetened chocolate into the melted butter and stir until completely melted.
  • Beat eggs until frothy.
  • Stir in sugar, chocolate mixture and peppermint extract.
  • Add flour, salt and baking powder.
  • Add nuts if using.
  • Pour into greased 9” square pan.
  • Bake for 30– 35 minutes or until set.
  • Cool completely before frosting (if desired).

Frosting

  • Beat the softened butter until creamy. Add the sugar, milk or cream, and peppermint extract. Beat until light and fluffy. Spread over cooled brownies.

For the Chocolate Drizzle

  • Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
  • Place the melted butter/chocolate mixture into a small plastic sandwich bag. Snip a tiny bit off of one of the bottom corners of the bag. Drizzle over the frosted cake.

Notes

These brownies are great plain - but can be taken to another level by frosting.  The frosting recipe included is great, but for those who love Peppermint Bark,  try frosting with my White Chocolate Buttercream frosting - and topping with crushed candy canes.
 
 
 

 

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