Monthly Archives: November 2009

Cate’s Cranberry Sauce

Just in time for Thanksgiving here in the States, I thought I’d share my easy but oh-so-delicious cranberry sauce recipe.  It’s totally stolen off the package, with a few little additions that make it a little more fun. First, the basic recipe:

1 cup Orange Juice
1 cup sugar
1 bag cranberries

Heat the juice and sugar until sugar is melted. Add cranberries and bring to a boil. let boil 5-10 minutes, depending on how “chunky” you like your sauce (more time means more berries pop and it becomes a smoother jelly).

Optional add ins:

Orange slices
Apple chunks
1 tspn. Cloves or Cinnamon

Happy Turkey Day, everyone!

 

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At Last! A Winner!

It’s been an interesting week, and I almost forgot I was running a contest. However, I now have a winner! In fact, I have two!!

Since no one sent in any ghost stories, I pulled two recipe entrants out of the hat. So come on down:

Kelli Cheshire and and Kimmy Lane!

Email me at cate@catherinewade.com with what Samhain ebook you’d like, and I’ll get it to you ASAP! Well, faster than I wrapped up this contest, anyway.

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Reader Recipe – Cupcakes

Okay, this sounds way too delish for words. Thanks to Natasha! I’ll let her tell you about this:

I made these and then couldn’t stop eating them. I LOVE sweet and salty.
So, chocolate cupcakes with salted caramel frosting.
I found both recipes online and put them together.

One Bowl Chocolate Cupcakes
from Martha Stewart’s Baking Handbook

Makes 2 dozen

ingredients:

2 1/2 cups all purpose flour
1 1/4 cups dutch process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs, plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoon vanilla extract
1 1/2 cup warm water

Preheat the oven to 350.

Sift together flour, cocoa, sugar, baking soda, baking powder and salt into the bowl of an electric mixer.

Attach bowl to a mixer fitted with the paddle attachment. add the eggs, egg yolk, milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes.

Divide evenly among the muffin cups, filling each about two thirds of the way. Bake for 20-25 minutes.

Salted Caramel Frosting

ingredients

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 teaspoon kosher salt
1 cup powdered sugar

INSTRUCTIONS

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.

Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

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Reader Recipe #3 – Apple Cake

This recipe comes to us from Anna, who also has a very timely suggestion for what to do with the plethora of apples out there. Plus, there’s sauce! I love sauce! Thanks, Anna!

This recipe for Apple Cake tastes good with or without the sauces.
Apple Cake
1 cup oil, 2 cups sugar, 2 eggs, 1 tsp. vanilla, 1 tsp. salt, 1 tsp. baking soda, 2 tsps. baking powder, 2 1/2 cups All Purpose flour,  3 cups chopped apples.
Beat oil, sugar, eggs and vanilla together. Blend in dry ingredients. Stir in apples. Press into lightly oiled 13 x 9 pan.
Topping
1/3 cup brown sugar, packed, 1 tsp. ground cinnamon, 1/2 cup nuts, chopped
Combine ingredients and sprinkle over cake.
Bake 350 degrees for 35-45 minutes or until done in middle.
Vanilla Sauce
1 cup sugar, 2 tablespoons All Purpose flour, 1 1/2 cups whipping cream, 1/2 tsp. butter, 2 tsps. vanilla extract
Blend sugar and flour in saucepan. Whisk in whipping cream. Add butter. Cook on medium heat, whisking until thickened. Add vanilla and stir.
Cinnamon Sauce
2 cups boiling water, 2 cups light brown sugar, packed, 1/4 cup butter, 1/4 cup flour, 2 tsps. vanilla, 1 1/2 tsps. ground cinnamon, 1 tsp. salt
Combine in saucepan. Bring to boil, stirring constantly.
Serve cake warm with vanilla sauce or cinnamon sauce.

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Contest Extended!

Thanks to a lovely case of pneumonia, I am extending this month’s contest to Friday! (Because I promised the doctor I would go straight to bed when I got home. Yeah. Whatever.)

 

So keep entering those recipes and ghost stories!

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NaNo Update

So I am totally not winning NaNo this year – there’s no way. My weekend looks horrible, then there’s this whole Thanksgiving thing… Anyway, I am doing what I said I wanted to do, which was get back to the keyboard on a regular basis to do something besides play on Twitter.

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Reader Recipe #2: Pumpkin Pancakes

This one comes to us from the lovely lady with whom I lived for three years of college. Yes! College roomies are totally eligible to enter my contests. Especially considering she knows things I’d rather keep quiet. hehe Kidding. Maybe.

Here is her easy recipe for pumpkin pancakes just in time for the holidays! Thanks, Karla!

Pumpkin Pancakes

2 ½ cup Aunt Jemima

3 tablespoons brown sugar

2 ½ teaspoons pumpkin pie spice

1 egg

1 ¾ cup milk

2 tablespoons oil

1 cup pumpkin

Sift all ingredients together until slightly lumpy. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Batter is dense so you will need to spread the batter out a bit. Cook until brown on one side; turn and brown the other side. Top with whipped cream or syrup.

 

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