Summary
This is an easy to make, and delicious cake. Serve Christmas morning or anytime as a breakfast cake with your coffee or tea.
Ingredients
Summary
This is an easy to make, and delicious cake. Serve Christmas morning or anytime as a breakfast cake with your coffee or tea.
Ingredients
Ingredients
Milk – Filling #1:
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Egg Whites – Filling #2
Milk – Filling #1 Instructions:
Egg Whites -Filling #2 Instructions:
Cooking time: 10 minute(s)
My rating 5 stars: ★★★★★ 1 review(s)
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-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Facebook: http://www.facebook.com/virginiabrownwright
© 2012 Virginia Wright. All Rights Reserved Worldwide.
I’m so excited how the recipe corner is starting to shape up! It was suggested by fans that I start posting recipes on my writing blog instead of only on social media sites. Based on the requests, I am going to post recipes in a new section here on my blog, that I refer to as the recipe corner. (https://virginiawright.com/blog/recipes)
If you have a “Tried and True” recipe you would like to have posted at the recipe corner, send in the recipe to [info] [at] virginiawright [dot] com. In the subject area type: Recipe Submission. Please include your full name and the state you are from along with your recipe, adding that you give permission to post your recipe. All recipes are reviewed for consideration, and if your recipe is chosen, you will be notified when it is in the queue for posting.
-Virginia Wright, Author & Queen of Recipe Adaptation :-)
Hi, I’m the author of the children’s books The Princess and the Castle, The Prince and the Dragon, and my newest release “Crying Bear Yes Bears Cry Sometimes Too.” I’m also the author of the non-fiction book: Buzzzzzzzz What Honeybees Do. Buzzzzzzzz is available in Paperback and eBook;
and is a honeybee, beekeeping basics primer for children 4th-grade reading level to adult. I’m currently working on a number of writing projects and my latest release was a romance novel A Christmas to Remember.
Check out my cookbook Ayuh, Another Downeast Cookbook: Recipes From Maine
For 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). In brief, while working at Lowfat Weekly part of my job as a recipe developer, included adapting recipes to healthier Low-Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady,” and I enjoyed interacting with our viewers, emails, chats, and such. The problem I was having is that I didn’t want to only develop low-fat recipes, as it left no room for old-fashioned recipes that make you think of your “Mum and home.” I literally have hundreds of recipes that I’ve developed and adapted before Lowfat Weekly, during, and since working there. My recipes are made from ingredients that I already have in my cupboards, on hand– and trust you do too! They are mostly recipes that you will be familiar with, but in some cases, will be posted with “this cook’s” designer twist. These recipes are also some of “my family” favorites and will become yours too. You will find recipes on my blog that have been passed down from my mother, grandmothers, aunts, sister, friends, and friends of friends. All my recipes (most) are “quick and easy” to make including Old-Fashioned Heirloom Recipes, Low-Fat Recipes, Gluten-Free Recipes, Low Carbohydrate Recipes, Vegetarian Recipes, Italian Recipes, Fish and Seafood Recipes, Desserts, and more. In the search block, you can look up everything from dandelion green recipes to honey butter.
-Virginia Wright Queen of Recipe Adaptation
Please visit my blog often for recipes, and to see what I’m cooking up next…
These are my granddaughter’s Abigail and Elisabeth. They were visiting with their grammie, the recipe lady, and receiving a cooking lesson.
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.