Autumn and Winter Holiday Dinners call for Cranberry Sauce. Either you will purchase canned Cranberry Sauce or make it yourself. There was a time when the only Cranberry Sauce I liked was the canned jellied kind, even when my Mother made her own whole Cranberry Sauce. Well, I finally grew up and my taste buds did too. The only Cranberry Sauce I eat now is the homemade whole variety. My Cranberry Sauce is very tasty since it is made with Wine, Vanilla Bean and Cinnamon Stick.
But once the holidays are over and you are cranberried out, what do you do with what is left over if there are any leftovers. The other night for dinner I was thinking what to serve in place of potatoes with the fried shrimp that I was making when I remembered the Cranberry Sauce that was sitting in the back of the refrigerator. The resulting recipe was Cranberry Sauce Cornbread, something that I have never seen.
The following is how I made it along with photos of each step and the finished product. The cranberry sauce replaces the milk or buttermilk in the recipe and gives a nice
color to the cornbread. It also is very tasty and it gives the sensation of actually eating the cranberry sauce right along with the bread.
The first thing that I did was to puree the Cranberry Sauce in the Food Processor which was fitted with the chopping blade. The Cranberry Sauce does not have to be thoroughly pureed. It adds some texture variation when the Cranberries are just chopped.
The Dry Ingredients measured out per the recipe. They are listed from top left to bottom right in order as described below the photo.
In this photo the Cornmeal, Flour, Baking Soda, Salt & Sugar have been mixed together in a mixing bowl. If you don’t want your cornbread too sweet, you can leave out the sugar in the recipe. The Cranberry Sauce being used has plenty of sugar to sweeten the bread with.
Here the mixed Dry Ingredients have been added all at once to the Cranberry Mixture.
The Cranberry Batter in a greased 8 x 8 inch baking pan. Baked at 375 degrees for 35 minutes or until a toothpick inserted in the middle comes out dry.
For the complete recipe please see /cranberry-cornbread/
Saturday, Deceber 10th, was our 23rd Annual Gingerbread House Event at Let’s Get Cookin’ in Westlake. The pictures posted here are from that event an also the Houses that I did for the Gingerbread Event at the Wellness Center in Westlake.
The day started at 10:30 AM with introductions of the staff and the students. The students were presented with a demo of the process of making the Gingerbread Dough, Rolling, Cutting and Baking the House parts. After the demo the Parent/Child Teams were each given a tray with House Templates and cutting tools. The Dough was made for the students and each team was given half a batch of dough to start with. The students rolled out the Dough, cut out their parts and then delivered them to the ovens where the staff watched over them. Once the students were finished with their first batch of dough they were given a second batch and proceeded to cut out the rest of their houses and bake them. At this point we broke for lunch.
After lunch we presented another demo which included how to make the frosting, filling and using the decorating bags and constructing the house. Students were warned not to use too much frosting and to keep the roof decorations light. The students were also told not to put the roofs on until the side and end pieces had dried for at least 20 minutes or more.
At the end of the day, each Parent/Child team went home with a full size Gingerbread House that they had baked, built and decorated. All in all, everyone had a good time and went home with the knowledge to be able to build their own houses at home in succeeding years.