Cranberry Cake with Hot Butter Sauce
by Phyllis Willink
Cranberry Cake with Hot Butter Sauce
High Cotton Food Styling & Photography
Ingredients
Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
3. To make the sauce, combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently. To serve cake, cut in invidivual servings and pour Pour hot sauce on top just before serving. Serves 12.
http://www.americanprofile.com/recipes/view/29500/cranberry-cake-hot-butter.html
[I would add way more water than what this recipe calls for!]
Rosemary Chicken Bake with Rice
by Cheryl Barnes
Only one thing is better than a delicious meal — and that’s a delicious meal that is easy to prepare. This recipe is both. It can be made ahead of time, covered, refrigerated, and then popped into the oven later in the day.
Use fresh rosemary if possible. Many supermarkets now carry a good selection of fresh herbs year-round. Save a sprig or two of the chosen herb to garnish the plate. It’s an easy and elegant way to dress up dinner.
Ingredients
6 (4-ounce) skinned, boned chicken breasts
1 cup uncooked rice
1 package dry onion soup mix, halved
1 cup fresh mushrooms, sliced or chopped [or celery]
1 can cream of mushroom soup [or cream of celery soup]
1 soup can of water [or 2 cans or 3 cans of water]
1 cup chicken broth
fresh rosemary sprigs
freshly ground black pepper
Instructions
Preheat oven to 325 degrees. Wash and pat chicken breasts dry. In 9-by-13–inch baking dish, spread rice evenly to cover bottom of pan. Sprinkle half of dry onion soup mix over rice and top with mushrooms [or celery]. Arrange chicken breasts on top of rice, and the mushrooms [or celery]. Sprinkle remaining dry soup mix on chicken.
In large bowl, combine cream of mushroom soup,[or cream of celery soup], water, and broth, stirring until smooth. Pour mixture over chicken. Grind pepper on top of each breast. Place rosemary sprigs around chicken.
Bake uncovered for 90 minutes or until done. Spoon rice onto plate and top with chicken breast (or place rice on the side). Garnish with rosemary.
http://www.americanprofile.com/recipes/view/24463/rosemary-chicken-bake-rice.html