Lemon-Cranberry Bundt Cake

3 1/4 sticks butter cubed and at room temp
3 cups cake flour sifted
12 oz bag fresh or frozen cranberries (thaw if frozen)
2 1/2 cups sugar
6 Tbsp whole milk
4 large eggs plus 2 egg yolks
2 tsp vanilla extract
2 Tbsp grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt

For the Glaze
1/4 cup sugar
1/2 cup plus 2 Tbsp lemon juice
1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Spray non-stick cooking spray inside bundt pan.

Cook the cranberries with 3/4 cup sugar in a pot over medium high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes.  Let cool.

Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.

Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl.  Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened.  Add half of the milk mixture, increase the speed to medium and beat 1 minute.  Add the remaining milk mixture in two batches, beating between each addition.  Scrape down the sides of the bowl and beat again, about 30 seconds.

Transfer 2/3 of the better to the pan.  Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan).  Top with the remaining batter and smooth evenly.  Bake until a toothpick inserted into the center of the cake comes out clean, 55 - 60 minutes.

Meanwhile, make the syrup:  Dissolve the 1/4 cup sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top.  Let cool in the pan for 10 minutes.  Carefully invert the cake onto a parchment-lined rack to cool completely.  Wrap tightly in plastic wrap and let sit overnight.

When ready to serve, whisk the confectioners' sugar and the remaining 2 Tbsp lemon juice until smooth.  Drizzle over cake.

Plum Applesauce

This is comfort food!  This is the perfect fall or winter side dish with dinner.  It's delicious served warm or cold.

5 large apples (peeled and cored)
5 red plums (peeled and pitted)
1/4 cup apple juice
1/4 cup sugar
2 cinnamon sticks
4 Tbsp butter

Peel and core/pit your apples and plums.  If you like a sweet applesauce, use McIntosh apples or Red Delicious apples.  If you like your applesauce a little on the tart side, use Granny Smith apples.

Melt butter in a medium sized deep skillet.  Add the apples and plums.  Allow to cook slightly.

Add the apple juice, sugar, and cinnamon sticks.  Stir well and cook over medium-high heat until mixture begins to bubble.  Reduce heat and cook over low heat for 45 - 50 minutes or until apples and plums are tender.

Remove cinnamon sticks and mash the fruit to make a chunky sauce.

Pork with Squash and Apples

1 tsp nutmeg
1 1/2 tsp minced garlic (about 2 large cloves)
1 tsp dried sage
2 lbs pork tenderloin (trimmed)
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1" chunks
2 Granny Smith apples, peeled and cut into 1/2" pieces
1 medium red onion, cut into 1/2" pieces
1 Tbsp honey mustard
1 sprig fresh rosemary
5 Tbsp butter, cut into pieces

Preheat oven to 425 degrees.  Mix the nutmeg, 1 tsp garlic, and sage in a bowl.  Rub over the pork and season with salt and pepper.

Toss the squash, apples, onion and remaining 1/2 tsp garlic, the honey mustard, and salt and pepper to taste in a bowl.  Spread out on a long sheet of foil.  Add the rosemary and 3 Tbsp butter, then bring the ends of the foil together and crimp to seal into a packet.  Place the packet on a baking sheet and roast on the upper rack until tender, 30 - 35 minutes.  Poke holes in the packet to release steam.

Meanwhile, heat a large ovenproof skillet over medium-high heat.  Add the remaining 2 Tbsp butter, then brown the pork on all sides, about 8 minutes.  Add 2 Tbsp water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150 degrees, about 15 minutes.  Transfer the meat to a cutting board and let rest 5 minutes.

Return the skillet to medium heat.  Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes.  Slice the pork and drizzle with pan juices.  Serve with the squash and apples.

Tomato-Celery Soup

We have our coldest weather of the season so far, and it's so windy.  Even our poor dogs don't want to go outside.  These are the days when I look for a good hearty soup to serve for dinner.

1/2 cup finely-chopped celery
1 small onion (chopped)
2 Tbsp butter
2 cans (10 1/2 oz) tomato soup
10 1/2 oz water
10 1/2 oz milk
1 tsp minced parsley
1/8 tsp pepper
1 Tbsp lemon juice
1 tsp sugar
1/4 tsp salt
4 tsp unsweetened whipping cream
1 tsp chopped parsley

Saute celery and onion in butter.  Do not brown.
Add remaining ingredients except cream and chopped parsley.  Simmer 5 minutes.  Celery will remain crisp.
Garnish each serving with whipping cream and parsley.

Roasted Potatoes with Rosemary

2 lbs potatoes, cut in half or fourths
3 Tbsp olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary
1/2 tsp garlic powder
salt and pepper to taste

Heat oven to 425 degrees.  Coat 10" x 15" baking dish with cooking spray.
Stir together oil, rosemary, garlic powder, salt and pepper in large bowl.  Add potatoes.  Toss well until coated.  Spread evenly in baking dish.
Bake 30 - 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

Supper Veggie Toss

If you're looking for a way to make veggies more appealing to your family, why not try this?

1 lb broccoli florets
1 lb cauliflower florets
1/2 lb trimmed green beans
1 /2 lb sliced carrots
1/2 cup Italian salad dressing
1/3 cup shredded Parmesan Cheese

Steam veggies in steamer basket until tender crisp.
Drain well.
Pour vegetables mixture into a large serving bowl.
Pour Italian salad dressing over veggies and stir lightly to mix.
Sprinkle with shredded Parmesan Cheese.

Amaretto Cake with Cinnamon Swirl

1 pkg white cake mix
1 (4-serving size) white chocolate instant pudding mix
8 oz sour cream
4 eggs (lightly beaten)
1/2 cup vegetable oil
1/2 cup amaretto (or 1/2 cup water plus 1 tsp almond extract)

Preheat oven to 350 degrees.  Generously grease a 10" fluted tube pan.
In a large mixing bowl, combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil and amaretto.  Beat with mixer on low speed to combine.  Beat on medium speed for 2 minutes, scraping bowl as needed.  Spoon half the batter into pan.  Evenly sprinkle a mixture of cinnamon sugar over the batter.  Spoon remaining batter on cinnamon mixture.

Bake about 55 minutes or until wooden pick inserted near center comes out clean.  Cool in pan 10 minutes.  Remove from pan.  Place on rack over waxed paper.

Using a wooden skewer, poke several holes in cake.  Prepare glaze; spoon over cake.

Glaze
In small saucepan, combine 1/3 cup water, 1/4 cup sugar, and 2 Tbsp butter.  Stir over medium heat until sugar is dissolved.  Reduce heat; simmer, uncovered, 5 minutes.

Bacon Potato Cakes

Now, this is comfort food . . .

1lb bacon
2 lbs potatoes (peeled and quartered)
3 Tbsp milk
1/4 cup butter
2 cloves garlic (minced)
3 Tbsp fresh chives (chopped)
1/4 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp ground black pepper
Sour Cream
Fresh chives for garnish

Bake the bacon at 375 degrees for about 15 minutes.  The bacon should be cooked, but not crisp.

Place potatoes in a large stock pot.  Cover with water.  Bring to a boil over high heat.  Reduce heat and simmer until tender, about 10 - 15 minutes.  Drain well.

In a small pan, combine the milk, butter, and garlic.  Heat until butter is melted.  In a large mixing bowl with a hand mixer, beat potatoes at low speed until mashed.  Add the milk mixture; beat until smooth.  Beat in the 3 Tbsp chives, thyme, salt and pepper.  Cool slightly.

Divide potatoes into 8 equal portions; shape into cakes.  Wrap each cake in two slices of bacon.  Crisscross them over the top and tuck the bottoms underneath.  Place seam-side down on foil-lined baking sheet.  Bake in 425 degree oven until bacon is crisp, about 15 minutes.  Let stand 5 minutes .

Top each potato cake with a dollop of sour cream and garnish with chopped chives.

Lemon-Glazed Sweet Potatoes

This week seems to be all about the veggies . . . yesterday green beans . . . today sweet potatoes.

6 medium sweet potatoes (4 lbs)
3/4 cup water
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp salt
3 Tbsp lemon juice
1/2 tsp freshly grated nutmeg
3 Tbsp butter
1 Tbsp finely shredded lemon peel

Preheat oven to 350 degrees.  In a large pot, place potatoes with enough water to cover.  Bring to a boil.  Reduce heat and simmer for 10 - 12 minutes or just until potatoes are tender, but not soft.  (Potatoes should be tender on outside, but resistant in center when pierced with tip of a paring knife.)  Drain potatoes; cool.

Meanwhile in a saucepan, combine 3/4 cup water, the sugars, and salt.  Bring to boiling, stirring just until sugars are dissolved.  Simmer 8 minutes; remove from heat.  Stir in lemon juice, grated nutmeg, and 2 Tbsp butter..

Butter a large shallow glass or ceramic baking dish with remaining butter.  Peel potatoes; cut crosswise into 3/4" thick slices.  Arrange slices in a single layer in baking dish.  Pour lemon syrup over.  Bake in preheated oven 40 - 50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges.  Remove from oven; cool slightly before serving.  Serve hot or warm garnished with lemon peel.

Parsleyed Green Beans

Love green beans, but looking for a twist?  Give this recipe a try.  It's sure to be a family favorite!

1 1/2 lbs green beans (washed and trimmed)
3 Tbsp butter
2 tsp fresh garlic finely chopped with a pinch of salt
2 Tbsp chopped fresh parsley

Fill a large pot with water; bring to a rolling boil.  Add 1 Tbsp salt and the beans.  Cook, uncovered, for 5 - 8 minutes or until tender but still vibrant green and slightly resistant to the bite.  Drain beans; immediately submerge in bowl of lightly salted ice water to stop cooking and set color.  When thoroughly chilled, drain well.  (Beans can be prepared to this point 1 day ahead and refrigerated.)

In a wide skillet heat butter over medium-high heat until hot and foaming.  Add beans.  Cook, tossing often, until heated through.  Sprinkle with garlic and parley, a generous amount of salt, and a few grinds of black pepper.  Cook 1 minute longer, tossing frequently to distribute flavorings and avoid burning the garlic.  Sprinkle with additional parsley.  Serve immediately.