“Our brightest blazes of gladness are commonly kindled by unexpected sparks.” ~ Samuel Johnson
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We traveled to North Dakota last weekend to gather with family for the memorial service of my dear Aunt Rena. She was 97 and he is 101… married for 71 years and totally devoted to each other. We got back to the Twin Cities in time for our grandson’s holiday concert with the Minnesota Boychoir… an amazing sound with multiple choirs and over 150 voices.
RECIPE OF THE WEEK
My Aunt Rena was known for her fabulous meals and hospitality. Although this week’s cranberry dessert came from All Recipes, it is the kind of delicious dessert she would have served.
CRANBERRY DESSERT CAKE
- 1 cup flour
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 cups fresh cranberries
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon almond extract
Preheat oven to 350 degrees F. Grease a 9-inch pie pan.
Combine the flour, sugar and salt. Stir in the cranberries and walnuts, toss to coat. Stir in the butter, beaten eggs and almond extract. Spread the batter into the prepared pan.
Bake at 350 degrees for 40 minutes or more, until a wooden pick inserted near the center comes out clean. (I used a pottery pan and needed closer to 50-60 minutes.)
Serve warm with ice cream.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor who cooks
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