Holiday Cranberry Upside-Down Cake

This cake is festive looking and nutritious (as cakes go). The sweetness is subtle unlike a pineapple upside-down cake. This has been served as the home-baked goodness for breakfast and Lillie’s guests thought it was tasty and others preferred my sugar cinnamon muffins.

Pre-heat oven 350°F
9” Cake pan buttered

Topping (bottom)
1 cup dark brown sugar
4 tablespoons butter
12oz package of fresh cranberries (whole)

In a small sauce pan, melt the butter and sugar together and cook slowly until the brown sugar becomes steamy. Do not burn. Pour into bottom of cake pan. Then place in your washed fresh cranberries (whole) over the melted sugar.

1 1/2 cupsflour
2 teaspoonsbaking powder
1/4 teaspoonsalt
1/2 cupbutter
1 cupsugar
2 eggyolks
1 1/2 teaspoonvanilla
1/2 cupmilk
2 eggwhites
Cream of tartar
  1. Sift the flour, baking powder and salt together in a separate bowl. Set aside.
  2. Separate egg yolks from whites. Put yolks aside until needed for cake.
  3. Beat egg whites soft peaks, add cream of tartar, and beat until firm peaks develop. Set aside.
  4. Beat butter and white sugar together until creamy. Add the egg yolks one at a time beating well after each addition. Add vanilla. Mix. Add the milk alternately with the dry ingredients (flour) until combined. Stop beating and gently fold in the beaten egg whites into the cake batter until combined. Spread the batter over the cranberries and bake for about 1 hour. Allow the… Continue reading

Pumpkin Spice Nut Muffins

Yield 12 standard size muffins or 6 large muffins.

  1. Preheat over to 400F
  2. Grease muffin tins or use muffin paper cups and spray the insides, too.
  3. Sift together dry ingredients (flour through cardamom)
  4. In separate bowl, wisk together wet ingredients (pumpkin through molasses.)
  5. Pour wet ingredients into dry. Stir together until smooth. (Use a specula or wooden spoon.)
  6. Stir in nuts until combined. (or just place them on the top of the muffins before putting into oven.)
  7. Fill muffin tins 2/3 (that’s what all recipes suggest.)
  8. Bake for about 15-17 minutes (longer if it’s the larger muffins)
  9. Check for slight spring back or insert toothpick in the center and comes out clean.

1 3/4 cupsflour
1 1/4 cupssugar (I use one cup sugar)
1 tablespoonbaking powder
1/4 teaspoonsalt
1 teaspooncinnamon (if your spices are old – get new!)
1/2 teaspoonnutmeg
1/2 teaspoonginger
1/4 teaspoonallspice
1/8 teaspoonground cloves
1/8 teaspooncardamom (secret ingredient)
1 cuppumpkin puree (fresh or from a can)
1 tablespoonwhole sour cream
1/2 cupwhole milk
1/2 cupvegetable oil
2 tablespoonsmolasses
1/2 cupcoarsely chopped nuts (walnuts or pecans)

I haven’t tried making a “loaf” of this recipe, but will try it sometime soon. These are delicious plain or you can top these muffins with a sugar drizzle icing (or maybe a sweet cream cheese topping.) Guests at Lillie’s seem to like a little sweet something in the morning served warm with butter on the side.

Zizi Irene’s Cornbread

Preheat oven at 375°F

Spray non-stick 9x 5 loaf pan or muffin pan (use liners)

  1. Sift dry ingredients together, add dairy items, mix together until well blended.
  2. Pour into pan or muffin cups (each 2/3 full).
  3. Pop into oven for about 20 minutes.
  4. Check doneness by inserting a cake pin or toothpick. A dry pick means it’s done!
  5. Serve warm with your favorite jam.

1 cupall purpose flower
3/4 cupcornmeal
1/3 cupsugar
1/2 teaspoonbaking soda
1/2 teaspoonsalt
2 teaspoonbaking powder
1 cupsour cream
1/4 cupmilk
1 egglightly beaten
2 tablespoonsmelted butter