Cranberry-Walnut (small batch) Bundt Cake

The goal was to make a celebratory cake for a small group so my small bundt pan from Aldi’s was the solution. When experimenting earlier, I discovered  that half a regular sized bundt pan cake recipe  is the perfect amount for my small cake pan. So, I make slightly modification in Mavis Butterfiled Cranberry Sour Cream Coffee Cake—turning it into a birthday cake. 

Cranberry-Walnut (small batch) Bundt Cake  Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powderet sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
   
   
   
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon cake batter evenly into the prepared tube pan and smooth to create an even top.
   
   
   
8.  Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

For another small batch bundt cake recipe, click on Small Batch Applesauce Bundt Cake. 

Recipe without photos . . . Cranberry-Walnut (small batch) Bundt Cake   Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon ccake batter evenly into the prepared tube pan and smooth to create an even top.
8. Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

Broccoli Salad with Honey Mustard Dressing

A mayo free dressing is used to create a lighter version of the classic broccoli salad.

Broccoli Salad with Honey Mustard Dressing (mayo free)

About 1 lb. broccoli florets (from about 1 1/2 lbs. of broccoli stocks), slice and chopped into bite-size pieces 

About 1/2 cup pecan pieces, toasted 

1/4 cup finely chopped red onion

1/3 cup dried cranberries

 

Honey Mustard Dressing 

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 medium clove garlic, finely minced

1/4 teaspoon fine sea salt

1. Add all the salad ingredients to a bowl. Toss and then set aside.
2. In a l-cup liquid measuring cup or small bowl, combine all of the dressesing ingredients and whisk until mixture is well-blended.
3. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Marinate in dressing for at least 20 minutes or even overnight. 

Going Nutty for the Holidays — Rosemary Toasted Nut Blend

Yet another healthy-style snack for the holidays  . . . a savory blend of nuts blended with sweet cranberries! 

Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup
walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
   
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
   
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 
   

Recipe without photos . . . Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries

Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.  

We served the squash medley with Roasted Chicken & Homemade Applesauce. 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries   6 to 8 servings

Butternut Squash: 

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

About 3 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar

Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed, cut in half

About 3 tablespoons olive oil

Salt and pepper to taste

Other Ingredients:

About 1 cup toasted pecan halves (bake at 350° for 5 minutes)

About 1/2 cup dried cranberries

Additional balsamic vinegar and olive oil for finishing – as desired. 

Butternut Squash: Preheat oven to 400 F. 

1. In a medium bowl, combine cubed butternut squash with oil, salt and pepper; toss to evenly coat the pieces.







2. Place butternut squash in a single layer on the baking sheet; drizzle liberally with balsamic vinegar. Bake for 20 to 25 minutes, turning once halfway through baking, until softened.
3. Brussels Sprouts: Preheat oven to 400 F.  
4. In a medium bowl, combine halved Brussels sprouts with olive oil,  salt and pepper; toss to evenly coat the pieces. 
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 to 25 minutes. During the last 5 to10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Or, even roast them on the same sheet pan if it’s large enough to allow veggies to roast in a single layer.

6. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Drizzle with additional 
balsamic vinegar and olive oil for finishing. 
   

Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Pistachio Cranberry Icebox Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a favorite of fun and festive flavors. Here goes . . .

Red & cranberries and green pistachios add seasonal colors and tastes to these buttery cookies. 

Pistachio Cranberry Icebox Cookies    Yield: 46 Cookies

Tender, buttery cookies with a holiday blend of color and flavor.

1 stick (1/2 cup) butter, softened 

1/2 cup granulated sugar

1 teaspoon vanilla 

1 cup all purpose flour

1/2 tablespoon (1 1/2 teaspoons) cornstarch

Heaping 1/4 teaspoon salt (or omit this measure if pistachios are salted)

1/2 teaspoon baking soda

1/2 cup unsalted pistachios, roughly chopped 

1/2 cup dried cranberries, roughly chopped

1. Whisk together flour, cornstarch, salt and baking soda, mix well and set aside.
2. In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until fluffy, light and pale in color. 
   
3. Add vanilla and continue beating for a minute. Scrape the sides and bottom of the bowl to make sure everything is combined well.
4. On low speed, slowly mix dry ingredients into the wet ingredients until combined. Add pistachio and dried cranberries, mix on low for few seconds or until evenly distributed. If dough is crumbly, add a little milk or water.
   
5. Dump dough out on parchment or waxed paper; smooth and evenly shape into log about 10” long and 2” wide. Roll up log in paper and twist ends.

   

   Pistachio Cranberry Icebox Cookies and other varieties of icebox cookies ready to chill until firm in the refrigerator. Once firm, they will be wrapped in foil and transferred to the freezer. 

6. Refrigerator to chill for at least 2 hours, or up to 2 days. Or, wrap in foil and freeze; thaw before slicing. 
7. To bake — preheat t oven to 350° F with the rack in the center of the oven. Line baking sheets with parchment paper or silicon mat. Set aside.
8. Using a sharp knife, slice the logs into 1/4” slices. Place the cookies on the prepared baking sheet, spacing about 2” apart.
9. Bake cookies about 10 to 12 minutes, or until just beginning to brown around the edges. Remove from oven and let it cool for 3 minutes into baking sheet. Then transfer onto cooling rack and let it cool completely.

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies

Chocolate Walnut Shortbread Ice Box Cookies

Date Pinwheel Ice Box Cookies

Recipe without photos . . .

Pistachio Cranberry Icebox Cookies    Yield: 46 Cookies

Tender, buttery cookies with a holiday blend of color and flavor.

1 stick (1/2 cup) butter, softened 

1/2 cup granulated sugar

1 teaspoon vanilla 

1 cup all purpose flour

1/2 tablespoon (1 1/2 teaspoons) cornstarch

Heaping 1/4 teaspoon salt (or omit this measure if pistachios are salted)

1/2 teaspoon baking soda

1/2 cup unsalted pistachios, roughly chopped 

1/2 cup dried cranberries, roughly chopped

1. Whisk together flour, cornstarch, salt and baking soda, mix well and set aside.
2. In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until fluffy, light and pale in color. 
3. Add vanilla and continue beating for a minute. Scrape the sides and bottom of the bowl to make sure everything is combined well.
4. On low speed, slowly mix dry ingredients into the wet ingredients until combined. Add pistachio and dried cranberries, mix on low for few seconds or until evenly distributed. If dough is crumbly, add a little milk or water
5. Dump dough out on parchment or waxed paper; smooth and evenly shape into log about 10” long and 2” wide. Roll up log in paper and twist ends.
6. Refrigerator to chill for at least 2 hours, or up to 2 days. Or, wrap in foil and freeze; thaw before slicing. 
7. To bake — preheat t oven to 350° F with the rack in the center of the oven. Line baking sheets with parchment paper or silicon mat. Set aside.
8. Using a sharp knife, slice the logs into 1/4” slices. Place the cookies on the prepared baking sheet, spacing about 2” apart.
9. Bake cookies about 10 to 12 minutes, or until just beginning to brown around the edges. Remove from oven and let it cool for 3 minutes into baking sheet. Then transfer onto cooling rack and let it cool completely.

Back-to-the-Basics Tapioca Pudding

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

It’s quick, creamy and it hits the spot. We served ours warms topped with dried cranberries and chopped walnuts + stirred in some ground cinnamon.

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

2 3/4 cups whole milk
1 large egg     

1/3 cup granulated sugar

3 tablespoons minute/instant tapioca

Pinch of salt

1 teaspoon vanilla                

1. Add the milk and egg to a medium saucepan and whisk well to combine.
2. Stir in the sugar, tapioca and salt; let set for 5 minutes.
3. Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! 
   
   
   
   
4. Remove from heat. Stir in vanilla.
5. Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate. 
6. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Variation: Top with dried fruit, nuts and a sprinkling of cinnamon. Or, add fresh fruit, chocolate chips or your favorite flavor combinations. 

Recipe without photos . . .

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

2 3/4 cups whole milk
1 large egg     

1/3 cup granulated sugar

3 tablespoons minute/instant tapioca

Pinch of salt

1 teaspoon vanilla                

1. Add the milk and egg to a medium saucepan and whisk well to combine.
2. Stir in the sugar, tapioca and salt; let set for 5 minutes.
3. Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! .
4. Remove from heat. Stir in vanilla.
5. Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate. 
6. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Variation: Top with dried fruit, nuts and a sprinkling of cinnamon. Or, add fresh fruit, chocolate chips or your favorite flavor combinations. 

Cran-Almond Snowballs - Christmas Gift Giving

Here's another recipe on our list for the Christmas gift giving party project we did as a team building project for the Eisenhower Foundation's staff . . . plus we've included a clever idea for presentation . . . . 

Team building project -- creating easy Christmas gifts from the kitchen!

Cran-Almond Snowballs    Yield:  two 3” diameter balls.

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened

1/4 cup powdered sugar, sifted

1 tablespoon milk

1/3 cup snipped dried cranberries or dried cherries

1/3 cup toasted almonds, chopped  (another type of nut may be substituted, or omit nuts)

3/4 cup flaked coconut, optional

Dippers: graham cracker sticks, shortbread cookies, vanilla wafers, etc.

1.  Combine cream cheese, butter, powdered sugar and milk in a medium mixing bowl.  Beat with an electric mixer on medium speed about 1 minute or until combined. Stir in dried fruit and nuts.  

2.   Shape mixture into 2 equal-size balls, 3” diameter (or may be shaped into smaller balls). Roll balls in coconut or sprinkle top with coconut . . . or omit coconut.

3.   Cover and store in the refrigerator up to 1 to 1 1/2 weeks. 

4.   Serve with assorted dippers.

Holiday dessert buffet -- from right: Iran-Almond Snowball w/ dippers, Chocolate Peanut Butter Balls,
Rolo Turtle Pretzels

GIFT GIVING IDEA: 

Add a “snowball” to a martini glass (Dollar Stores sell them for just $1.00 each), 

purchase a holiday spreader and dippers (such as graham sticks, gingersnaps or shortbread cookies).

Recipe without photos . . .

Cran-Almond Snowballs    Yield:  two 3” diameter balls.

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened

1/4 cup powdered sugar, sifted

1 tablespoon milk

1/3 cup snipped dried cranberries or dried cherries

1/3 cup toasted almonds, chopped  (another type of nut may be substituted, or omit nuts)

3/4 cup flaked coconut

Dippers: graham cracker sticks, shortbread cookies, vanilla wafers, etc.

1.  Combine cream cheese, butter, powdered sugar and milk in a medium mixing bowl.  Beat with an electric mixer on medium speed about 1 minute or until combined.  Stir in dried fruit and nuts.  

2.   Shape mixture into 2 equal-size balls, 3” diameter (or may be shaped into smaller balls). Roll balls in coconut or sprinkle top with coconut . . . or omit coconut. 

3.   Cover and store in the refrigerator up to 1 to 1 1/2 weeks. 

4.   Serve with assorted dippers.

Apple Cider Cranberry Sauce

In need of a plate garnish and sauce for an autumn-inspired 2019 cooking class, Meta got creative with the things in the fridge and pantry. The result— cranberry sauce infused with apple and orange flavors for a tangy taste that pairs well with turkey or ham. 

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
   
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.

Recipe without photo . . .

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.