It’s hard not to be in the moment right now. We’ve been an endless sick ward. Thinking about putting together anything beyond the cheese, beer and olives that I am currently having for dinner requires too much thought. So on that note, I guess I am thankful that my family could care less about turkey. I said last year I was never doing it again anyway.
I did manage to bake my favorite cake/quickbread, cranapple-walnut cake. This cake is sweetened with honey and uses oil, not butter for its moist flavor. Don’t try to substitute butter or you will be calling it Crapple. Trust me on this one, I’ve tried it. I believe this recipe is from the original Moosewood Cookbook. I’ve made it religiously every Fall since college.
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Cranberry-Walnut Cake
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-1 cup honey, plus 2 Tbsp. orange juice concentrate
-1/2 cup vegetable oil
-2 cups flour (you can use 1/2 cup whole wheat pastry flour)
-1 tsp. baking soda
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1 tsp. salt
-2 eggs
-1 tsp. vanilla
-2 cups chopped baking apples
-1/2 cup walnut pieces
-1/2 # fresh, whole raw cranberries
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*Whip the honey at high speed for 10 minutes or until white and opaque.
*Add the o.j and mix.
*Add eggs and vanilla, beat well.
*Sift flour and other dry ingredients and thoroughly mix with honey mixture.
*Stir in cranberries, apples and nuts.
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Bake in a well-greased or non-stick pan, 45-50 minutes at 350 degrees.
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I also finally framed some of my Nikki McClure posters. Some are going to be gifts, and of course a few for the house. This one is going up in the kitchen. It is appropriate for the day, as I am thankful most for the wonderful people that surround me. Happy Thanksgiving.
Happy Thanksgiving to you and your sweet family, Katie. That Nikki ‘Share your table’ image is so wonderful. Thanks for sharing THAT! Get well soon, and get some rest.
xo
Anneke
Oh man I LOVE that. I dig cool prints like this. We have a vintage wartime poster in our kitchen….”use it up, wear it out, make it do!” all the important things.
Here is a wonderful pumpkin bread recipe from Katie G, our Secret Santa. I’ve substituted raisins for cranberries, and pureed all our pesky mini pumpkins instead of canned…it works well in both bread form or muffins. 🙂
Enjoy!
Pumpkin Cranberry Muffins
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp pumpkin pie spice
2 eggs
1 cup sugar
1/4 cup brown sugar
1 15oz can of pumpkin (not pumpkin pie filling)
1/4 cup oil
1/4 cup applesauce
1 cup dried cranberries
1 cup chopped walnuts (optional)
Combine flour, salt, baking soda & pumpkin pie spice in a bowl. Set aside. Beat eggs and sugar. Add oil, applesauce and pumpkin. Stir in dry mixture until moistened. Fold in cranberries and walnuts.
Bake at 400 degrees for 15 – 22 minutes.
Also, check out Matthew Porters prints @ matthewporter.com. We love the wood cut inspired “Count the Birdies” book and “ABC’s” book and prints. Fun and educational!
oops! matthewporterart.com