The Recipe Lady

Heirloom Recipes by Virginia WrightFor ten years, before authoring my books, I was the senior writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website).  While working at Lowfat Weekly part of my job was recipe developer, and  included adapting recipes to healthier Low Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady.” The problem I had was…READ THE REST OF THE BLOG

-Virginia Wright
Queen of Recipe Adaptation                                                                                                            The Recipe Weekly http://www.therecipeweekly.com

Recipe|Cake|Cranberry Nut Cake

Cranberry Nut Cake

Summary

This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!

Ingredients

4 cups self-rise flour

2 cups granulated sugar

4 tbsp butter, melted

2 large eggs

1 cup natural Orange juice

12 oz. bag fresh cranberries (about four cups) halved

1 3/4 cups chopped walnuts

Topping:

1/4 cup brown sugar

2 tbsp butter

2 tsp cinnamon

Directions

Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350 degree oven for 55 min. or until knife inserted in cake comes out clean.

© 2005 Virginia Wright. All Rights Reserved Worldwide.

Flourless Peanut Butter Chocolate Chunk Nut Cookies

Ingredients:

2 tsp. pure vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup natural creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1 cup chocolate chunks
3/4 cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in. (optional)
 
 
 
 
Directions:
 
Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls, dip all sides in raw sugar.  Line a baking sheet with parchment paper. Place balls on a cookie sheet and flatten with a tine of a fork. Bake at 350 degrees for 10-12 minutes. Take out of the oven and place the whole cookie sheet on the cooling rack and let cookies cool on the baking sheet for ten minutes.

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation & Cookbook Facebook: http://www.facebook.com/virginiabrownwright

© 2012 Virginia Wright. All Rights Reserved Worldwide.  BUY COOKBOOK

Dessert

Christmas Dessert Recipes

1 cup butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup sour cream
1 tsp. baking soda
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Streusel Topping:
½ cup walnuts, finely chopped
1 cup brown sugar
1 tbsp. cinnamon
3 tbsp. unbleached all-purpose flour
4 tbsp. softened butter
Put all streusel ingredients in a bowl and mix; set aside.
In large mixing bowl blend butter and sugar until light and fluffy. Add eggs slowly, beating well after each addition. Beat in vanilla extract. In a separate bowl, combine sour cream and baking soda. In a third bowl add sifted flour, baking powder, and salt. Beat flour mixture into butter – egg mixture alternating with sour cream. Spoon one-third of the batter into an oiled and floured Bundt pan. Sprinkle one-third of the streusel over batter. Cover with another third of batter and sprinkle with another third of streusel and over that, cover with remaining batter and sprinkle with remaining streusel. Bake in 350° F oven for 40-50 minutes or until a knife or wooden pick inserted in the center comes out clean. When done, sit on cooling rack for ten minutes. Turn cake out on a platter and sift confectioners’ sugar on the top.
This is easy to make, and delicious cake. Serve Christmas morning with your coffee or tea.
*Do not substitute milk soured by vinegar for sour cream as the consistency will not be the same.
Gluten-Free Peanut Butter Chocolate Chunk Nut Cookies
1 tsp. pure vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup natural creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1 cup chocolate chunks
3/4 cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in.

Cranberry Nut Cake

Cranberry Nut Cake

This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!

4 cups self-rise flour

2 cups granulated sugar

4 tbsp butter, melted

2 large eggs

1 cup natural Orange juice

12 oz. bag fresh cranberries (about four cups) halved

1 3/4 cups chopped walnuts

Topping:

1/4 cup brown sugar

2 tbsp butter

2 tsp cinnamon

Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of the prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350-degree oven for 55 min. or until the knife inserted in cake comes out clean.

© 2005

Virginia Wright Recipes

Thanksgiving Dessert Recipes

Butternut Squash Bundt Nut Cake 

2 Cups Butternut Squash Puree

4 Large Eggs

1 Cup Sugar

½ Cup Brown Sugar

1 Cup Light Olive Oil

3 Tsp. Cinnamon

1 Tsp. Nutmeg

½ Tsp. Ginger

½ Tsp. Cloves

½ Tsp. Salt

1 Tsp. Baking Soda

2 Tsp. Baking Powder

2 Cups Flour

1 Tsp. Pure Vanilla

½ Cup Chopped Walnuts

Generously butter and flour Bundt pan. Bake for about 50-60 minutes or until cake tests done when a knife inserted in cake comes out clean. Cool in pan for 10-minutes. Great breakfast cake. Recipes and Photos- Copyright 2008 Virginia Wright