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.