Cranberries are finally available! I have been looking forward to this for months now. Cranberries are a seasonal treat that I enjoy. I try to freeze a few bags when they are in season, but apparently, I forgot to do that last year.
I always say that my best recipes were passed to me by friends and family! This family gem is no different. Cranberry Bread with Cranberry Butter is one of my favorites. It’s delicious warm out of the oven, but my favorite way to have it myself is lightly toasted and served warm with this flavorful butter.
With many planning for Christmas already, this bread makes a thoughtful and lovely gift. It’s also wonderful to take to parties and gatherings during the holiday season.
Aunt Sara's Cranberry Bread with Cranberry Butter
- ¾ c. orange juice
- 1 egg, beaten
- 2 tbsp. vegetable oil
- 2 c. all-purpose flour
- ¾ c. sugar
- 1½ tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 1 c. chopped fresh cranberries
- ½ c. chopped pecans or walnuts
- 1 c. fresh cranberries
- 1 c. sugar
- ½ c. butter
- 1 tbsp. lemon juice
- For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
- In a small bowl, mix together orange juice, egg, and oil. In a separate bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients to the dry ingredients, stirring until moist. Fold in the cranberries and nuts. Pour into prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into center comes out clean. Serve with Cranberry Butter.
- For the butter: In the bowl of a food processor, pulse the sugar and cranberries until chopped well. Add butter and lemon juice and pulse just enough to mix well.
This meringue cake with fresh fruit is such a treat that you may catch yourself making it all of the time! You’ll be in and out of the kitchen in no time, and you can bake it ahead of time. It’s so easy that I almost feel guilty sharing it. After all, you start with a cake mix.
This cake is simply a white cake mix, topped with meringue and nuts and served with fresh fruit. I like peaches or strawberries, and I don’t even use additional sugar on the fruit. The dessert is simple enough to serve on a weeknight, but it’s delicious enough to serve to guest.
Meringue Cake with Fresh Fruit
- 1 box white cake mix
- 4 egg whites
- 1¼ c. granulated sugar
- ¾ c. chopped nuts (pecans, walnuts, or almonds)
- Chopped fresh fruit
- Preheat oven to 325°F. Grease and flour two 8-inch round cake pans, set aside.
- Prepare cake mix according to directions on box. Spread into prepared pans and set aside.
- Beat egg whites until stiff. Gradually add sugar, beating thoroughly. Spread meringue over cake batter. Sprinkle with nuts. Bake at 325°F for 30 minutes or until center tests done. Cool completely on a wire rack.
- Cut into wedges and serve with fresh fruit.
Occasionally, cake for breakfast is essential! Do you agree? For example, on birthdays (not subject to just your own), or holidays, or maybe when we’ve worked hard all week and simply need to treat ourselves. Okay…maybe not. It could be that I’m looking for excuses. However, you will need no excuses for these delicious carrot muffins! They are moist and delicious with the perfect hint of spiciness.
These muffins are great warm or served at room temperature. They remind me somewhat of zucchini bread. They freeze well, which is great because this recipe makes between 22 to 24 muffins, depending on the size of your muffin pan.
Mix ingredients only to combine. Muffins tend to be tough if the batter is over mixed.
- 1½ c. vegetable oil
- 2 c. sugar
- 4 eggs, lightly beaten
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 2¼ c. grated carrots
- 1 c. chopped pecans or chopped walnuts
- 1 c. raisins or dried cranberries
- Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray and then line with muffin papers. Place muffin pan on two stacked baking sheets and set aside.
- In the bowl of an electric mixer combine oil, sugar and eggs at medium speed until mixed well.
- In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to sugar mixture and mix only to combine.
- Fold in carrots, nuts, and raisins or dried cranberries.
- Fill each muffin cup ⅔ full.
- Bake at 350°F for 30 to 40 minutes or until toothpick inserted in muffin comes out clean.
- Serve warm or at room temperature.