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Saturday, December 5, 2009

Cranberry Upside-Down Cake

This is a perfect dessert for those who love cranberries and even for those that aren't too keen of them!
Not very hard to make and beautiful to serve.

2 T. - Butter, melted
1/2 c. - Brown sugar

1/4 c. Pecans, chopped and toasted
1 (12 oz. pk) - Fresh Cranberries

1 1/3 c. - Flour
1 1/2 t. - Baking powder
1/8 t. - Salt
3/4 c. - Sugar

3 T. - Butter, softened
2 lg. egg yolks
1 1/2 t. - Vanilla extract
1/2 c. - Milk
2 lg egg whites

Preheat oven 350. Coat 8x8" pan with cooking spray. Pour melted butter into pan then evenly sprinkle brown sugar over butter. Bake for 2 minutes. Remove from oven, top with pecans then cranberries.
In a small bowl combine flour, baking powder and salt with a whisk. Place sugar and butter in a large bowl, beat with a mixer until well blended. Add egg yolks, one at a time, beat well after each addition. Stir in vanilla. Add flour mix and milk alternately. Start with flour and end with flour. Mix after each addition.
In a separate bowl (small) beat egg whites until stiff peaks are formed. Be sure to clean and dry beater before doing the egg whites. Fold into batter. Spread batter over cranberries evenly. Bake at 350 for 45 min. or until toothpick comes out clean.
Cool on wire rake for 5 min. Loosen edges of cake with knife. Place a plate upside down on top of cake. Then turn cake with plate on top over with the plate on the table, tap on bottom of cake pan to drop on to the plate.

Serves 9

Wednesday, December 2, 2009

Train Wreck

Need something simple for a last minute appetizer? Try this one out!

1 (8 oz. pk) Cream Cheese
1 (8-16 oz.) chunky salsa
1 c. chopped, cooked shrimp
Crackers of choice

Place cream cheese on a serving plate. Take salsa mixed with shrimp and pour over cream cheese.
Place a serving knife on the plate and your ready to serve!