Cranberry Dessert or Anytime Recipes My Family and Friends Love
Another thing about being 50-plus is building up a library of favorite recipes, many with memories attached. Here are two cranberry dessert or anytime recipes with memories that my family and friends love. The first one is a simple recipe for cranberry squares. The second is a tube cake great as a morning or anytime coffee cake or dessert.
Both of them get rave reviews and requests for the recipe.
Note: While we tend to associate cranberries with fall through the end of the year, I make these goodies throughout the year. No one has ever suggested that I stick to the colder months of the year to make them.
Cranberry (Nuts optional) Squares
This first recipe is great for dessert or anytime and one my family and friends just love.
This is a different kind of “family” recipe. It’s not a recipe that was handed down. But it is associated with family history.
When my husband and I attended Lamaze classes prior to our first born son, each couple was asked to bring a snack to share during the break. One expectant mother brought in cranberry squares that we especially loved.
When I asked her for the recipe, she said, I make them so often, I can write it out right now for you. She then pulled out an envelope and wrote down the ingredients and recipe. I tweaked it just a bit.
I still have the envelope and the various batter marks and splash marks bear testament to its popularity. I think of our son and his earliest years every time I make them.
This recipe calls for a 9×12 pan and is a great easy one for when you need to make cookies or bars for a gathering.
Cranberry (Nut) Squares: A Dessert or Anytime Recipe My Family and Friends Love (And yours will too)
PREP:
PREHEAT OVEN TO 325 DEGREES
GREASE A 9″ X 13″ PAN
INGREDIENTS:
1 CUP (8 ozs) BUTTER , SOFTENED
2 EGGS
1 TSP VANILLA
Mix, then add:
1 ½ CUPS FLOUR
1 ½ CUPS SUGAR
1 TSP BAKING POWDER
BLEND IN:
2 CUPS WHOLE CRANBERRIES (PICKED OVER AND WASHED)
1 CUP CHOPPED NUTS – WALNUT OR SLIVERED ALMONDS (OPTIONAL) As a variation, put some aside to sprinkle on top.
THEN:
POUR AND THEN SMOOTH BATTER IN GREASED 13”X9” PAN
BAKE IN PRE-HEATED OVEN at 325 DEGREES FOR 55 MINUTES
COOL 2 HOURS BEFORE CUTTING INTO SQUARES OR BARS
Cooling is important. If you don’t wait, the cutting can be messy, as my sister-in-law once reported.
Glazed Cranberry Almond Tube Cake: A Dessert or Anytime Recipe My Family and Friends Love (And yours will too)
This second recipe is great for dessert, coffee break, or anytime and one my family and friends also love and rave about.
This recipe was also one that I came by due to people bringing in snacks to a group. This time, the group was gathering to hand-address holiday cards for older alumni of Framingham State University. It’s been a tradition and an opportunity for alums to gather, gossip, and prepare hundreds of cards. The treats that they bring to share are always delicious, but this one was a stand-out. I had to have the recipe and every time I make it, it gets rave reviews.
This past family Thanksgiving, even a male family member later texted me: “Not that it was a competition, but you won dessert. Loved the cranberry cake.”
His wife later texted me: “The cranberry almond cake was the belle of the ball yesterday….It was quite the hit.”
NOTE: There are some fantastic pie and dessert bakers in this family. I didn’t have any almonds and just used about a 1/4 cup of chopped walnuts. And, the cake didn’t rise the way it should and buried the cranberry sauce which is supposed to stay on top.
It always comes out a little differently every time I make it. So, don’t be discouraged if it doesn’t rise as much as you think it should. It is always delicious, no matter what.
The photo isn’t quite the result, but you get the idea. I wish I had taken a photo. I’ll try to remember and then add it to this post.
PREP:
PREHEAT OVEN TO 350 DEGREES
TOAST 1/2 CUP SLICED ALMONDS (SPREAD IN A PAN AND BAKE AT 350 DEGREES FOR 8 – 10 MINUTES)
GREASE A TUBE PAN (Can use a bundt-style pan with modifications)
INGREDIENTS:
1/2 CUP (4 ozs.) BUTTER , SOFTENED
1 CUP GRANULATED SUGAR
Mix until smooth, then beat in:
2 LARGE EGGS
Then add and beat in:
1 CUP (8 OZS.) BUTTERMILK OR YOGURT (LOW-FAT O.K.
1 TEASPOON ALMOND EXTRACT
Then beat in until blended:
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
2 CUPS ALL-PURPOSE FLOUR
Spoon 1/2 of batter into greased tube pan.
Then spread evenly on top of batter:
1/2 CAN WHOLE BERRY CRANBERRY SAUCE
Then spread remaining batter over cranberry sauce and top with:
1/2 CAN WHOLE BERRY CRANBERRY SAUCE
and sprinkle over the sauce:
1/2 CUP TOASTED SLICED OR SLIVERED ALMONDS
(For Bundt-like pan, start with almonds, then sauce and batter layers.)
BAKE AT 350 DEGREES FOR 55 MINUTES – TENT WITH FOIL THE LAST 15 MINUTES
SHARP KNIFE OR TOOTHPICK SHOULD COME OUT CLEAN AND TOP SPRING BACK WHEN PRESSED IF DONE.
COOL CAKE FOR 5 MINUTES. THEN, TURN IT OUT OF PAN* AND PLACE ON RACK FOR GLAZING.
PLACE PARCHMENT, FOIL, OR PAPER UNDER RACK TO CATCH DRIPPING GLAZE.
* TRY USING DENTAL FLOSS OR THIN SHARP KNIFE TO GENTLY RELEASE CAKE FROM BOTTOM OF PAN BEFORE TURNING.
GLAZE:
3/4 CUP (3 OZS.) CONFECTIONARY SUGAR
2 TABLESPOONS MILK
1/2 TEASPOON ALMOND EXTRACT
Mix above ingredients and drizzle over the warm cake. For added eye appeal, add cut up bits of dried cranberry over the glaze. I arranged then in a circle around the middle opening. You could also sprinkle colored sugar crystals or jimmies.
To avoid crumbling, let cake cool before serving.
Do you have some favorite recipes that have stories and memories attached? Add your comments below.
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