Cranberry - Orange Coffeecake Breakfast - Memorial Day 2011

Even though today was the actual holiday, my family just took it easy...  It was a day off for my son, so he and his lady love took that opportunity to go on a date to Columbia...  Earlier, however, we managed to display a little American pride right in our own front yard. My son and his friend worked on our flag pole.  After the windstorms from last summer, we had a problem!  The flag dipped at a peculiar angle, and it looked terrible.  So, a few bags of concrete did the trick...  and we raised a new flag today... in honor of my Dad, a WW2 veteran.

 Any kind of an event seems to call for a celebration, and my family loves to have something baked in case we have unannounced visitors, which I love!...  I have a great little cookbook by Shelley Reeves Smith and Roxie Kelley.  This one had an orange-cranberry coffeecake in it that seemed to call my name today...

Cranberry-Orange Coffeecake

1 Yellow cake mix
1 orange
Enough oil, eggs,water to make mix according to directions
1 12 oz. pkg frozen cranberries/  I used half frozen and half dried.  I think blueberries would work also
1 c. chopped pecans
1/2 c. firmly packed brown sugar
1 t. ground  cinnamon
1 c. powdered sugar
2 T. water


Preheat oven to 350 degrees/  Spray a 9 x 13 pan with shortening.  zest orange.  Should have 1 T zest
squeeze juice and remove seeds/  Reserve 2 T juice for glaze/  Add remaining juice to water or liquid called for in cake mix.  Add  zest and stir up cake by directions.  Add half sack cranberries  Pour in pan and top with other half sack of cranberries.

Mix brown sugar, nuts, and cinnamon and crumble over top.  Bake 35-45 minutes.  Don't overbake. 

Mix powdered sugar, orange juice, and 2 T water to make glaze.  Drizzle over warm cake.


This is a very moist cake with great textures from the nuts and sugary topping.  It is moist and tart from the cranberries...  and sweet, too...  I think it's a "keeper."

Easiest Cake Ever

I'm with Paula Deen... Nothing beats cooking when it's rainy or snowy... Today, I'll take the rain. This shot is from an earlier spring meal in the slow cooker, but it bears a mighty resemblance to our recent feast...
I love coffee.... today's flavor is raspberry/chocolate. Mmmmm..
Mom's oatmeal-raisin cookies are seriously NOT on my diet, but they are kinda special. Also not on my diet is the new cake of choice to bake. It has three ingredients: cake mix, pie filling, and two eggs. That's it. I love chocolate, cherry pie filling cake... It's a black forest without any of the trouble. I made a summery orange, peach pie filling cake that was fresh and wonderful. I have two more to try in upcoming weeks: carrot, raisin or apple pie filling---- and lemon, blueberry pie filling... The cakes need no icing, but you can if you choose. I just dust a pretty sprinkle of powdered sugar over top and serve with whipped cream... it has a moist, almost quick bread consistency. I think baking it in loaf pans would work... It's a very thick batter with no moisture but it isn't dry at all...

Have a fun week. Stay dry and cool (or warm).... and enjoy yourselves.

Happy Birthday, Dear Friend. . .

What would we do without our good friends? Today we celebrated a little belated birthday of one of my dear friends... Angel food cake...
sweet, red strawberries...


a little mocha latte....
And the sun was shining... what a pretty day! Happy weekend!
-----------------

Luscious Lemon Angel Food Cake with a Citrus Glaze

Paula Deen's

The perfect spring cake - light and beautiful!

Serves: 10
Cook Time: 85 Minutes

Smithfield Product: None

Ingredients

• 1 cup cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons of juice from a lemon
• 1/2 teaspoon vanilla extract
• 2 tablespoons grated lemon zest
• For the glaze:
• 2 cups confectioner's sugar
• 5 tablespoons freshly squeezed lemon juice
• A few drops of yellow food coloring

Steps

Preheat oven to 325 degrees F. In a small bowl, whisk 1/2 cup sugar and the flour. Set aside. In another bowl, use an an electric mixer to beat the egg whites on low until light and foamy. Add in the cream of tartar and the salt. Increasing the speed to high, continue to beat adding the remaining 1 cup sugar a little at a time until the egg whites form shiny soft peaks. Beat in the vanilla and lemon juice until just mixed in. Fold in the flour and sugar mixture a half cup at a time. Pour the batter into an un-greased tube pan. Drop the pan lightly on the counter to release any air bubbles and smooth the top. Place the cake on a lower rack in the oven, and bake for approximately 50-60 minutes or until the cake is golden brown and springs back when pressed with a finger on top.
In a medium bowl combine the confectioner's sugar and lemon juice. Add drops of yellow food coloring until desired color is achieved. Remove from oven and invert over the neck of a bottle. Let the cake cool completely before trying to remove from pan. When cooled, run a knife along the edges of the tube pan to release the cake. Put the cake, bottom side up, on a cake stand and drizzle the lemon glaze over the top.

Serving Suggestions

Garnish with your favorite fresh flowers.