•9:00 AM
It's been very enjoyable associating freely with all the great women at the 5 Minutes for Mom Ultimate Blog Party. It runs through Friday; let's keep the momentum going, gals!
Who knew there were so many blogging moms out there? Apparently the advertising world is clueing in; a friend of mine in sales forwarded me an article about the buying power of our particular demographic. Apparently we are a force with which to be reckoned.
Some of you may have popped over to Cranberry Corner to visit my pal Jenna. Since she compares herself to a cranberry, and she's more than a little nutty, I'm posting a recipe for a delicious dish that's currently baking in my oven.
I got the recipe from a lovely German lady in our congregation (of course, I've monkeyed with it). Elga called it a dessert when she gave me the little handwritten index card, but I know she must have been kidding, because, ummmm, see, Elga, it doesn't have any chocolate in it.
But it makes a fantastic breakfast item. It's a great thing to make for a Ladies-Who-Brunch event; maybe I'll make it again for Needlework Group next Monday. I'm betting you have all the ingredients in your house right now: a bag of cranberries and some pecans rattling around your freezer, left over from the holidays, for example. Why not give this a try?
Cranberry Pecan Upside-Down Tart
8 oz. frozen cranberries
1/4 cup chopped pecans
1/4 cup brown sugar
1 egg
1/2 cup white sugar
1/4 tsp. salt
1/2 cup flour
1/2 cup unsalted butter, melted
Preheat oven to 325 degrees. Butter a 9-inch pie plate. Pour the frozen cranberries into the pie plate; sprinkle the brown sugar and the nuts evenly over them. Beat an egg in a small mixing bowl until it is uniformly yellow and thick. Add the white sugar and salt and blend. Stir in the flour and melted butter, mix well. Spread the batter over the cranberries with a spatula. Bake for 45 minutes. Cut into wedges and serve. Whipped cream is optional (not really). Delightful!
Which reminds me of The Upside-Down Show. Have you seen this program? It's brilliant. All five of my kids--the 13-year-old on down to the 2-year-old--and I are completely enthralled when it's on. It features two gloriously goofy Australian guys whose adventures are governed by the imaginary remote control they give to the audience at the beginning of each episode. It's very meta, and I never metafiction I didn't like.
Ahem. And now for something completely different: another reason to celebrate! Today I'll be able to finish Daniel's sweater. Look at the cute-as-a button buttons I found at Knittingsmith. They're the beysssst!
Some of you may have popped over to Cranberry Corner to visit my pal Jenna. Since she compares herself to a cranberry, and she's more than a little nutty, I'm posting a recipe for a delicious dish that's currently baking in my oven.
I got the recipe from a lovely German lady in our congregation (of course, I've monkeyed with it). Elga called it a dessert when she gave me the little handwritten index card, but I know she must have been kidding, because, ummmm, see, Elga, it doesn't have any chocolate in it.
But it makes a fantastic breakfast item. It's a great thing to make for a Ladies-Who-Brunch event; maybe I'll make it again for Needlework Group next Monday. I'm betting you have all the ingredients in your house right now: a bag of cranberries and some pecans rattling around your freezer, left over from the holidays, for example. Why not give this a try?
Cranberry Pecan Upside-Down Tart
8 oz. frozen cranberries
1/4 cup chopped pecans
1/4 cup brown sugar
1 egg
1/2 cup white sugar
1/4 tsp. salt
1/2 cup flour
1/2 cup unsalted butter, melted
Preheat oven to 325 degrees. Butter a 9-inch pie plate. Pour the frozen cranberries into the pie plate; sprinkle the brown sugar and the nuts evenly over them. Beat an egg in a small mixing bowl until it is uniformly yellow and thick. Add the white sugar and salt and blend. Stir in the flour and melted butter, mix well. Spread the batter over the cranberries with a spatula. Bake for 45 minutes. Cut into wedges and serve. Whipped cream is optional (not really). Delightful!
Which reminds me of The Upside-Down Show. Have you seen this program? It's brilliant. All five of my kids--the 13-year-old on down to the 2-year-old--and I are completely enthralled when it's on. It features two gloriously goofy Australian guys whose adventures are governed by the imaginary remote control they give to the audience at the beginning of each episode. It's very meta, and I never metafiction I didn't like.
Ahem. And now for something completely different: another reason to celebrate! Today I'll be able to finish Daniel's sweater. Look at the cute-as-a button buttons I found at Knittingsmith. They're the beysssst!
* If you need a little help with this one, click here.
3 comments:
As it turns out, I do have some pecans in my freezer.
And any button that was not as cute as a button would concern me. I mean, where would we be, really?
You are a party all by yourself, Luisa. Seriously, how do you do it? Very, very clever. Can't wait to see the completed sweater! And the recipe looks delish! (Although I never have either cranberries or pecans sitting around. I buy them. I eat them.)
CURSES! I have kept this little cranberry number in the back of my mind since you first posted it. Today, I thought "what am I going to do with these leftover cranberries? OH! LUISA'S CRANBERRY THING!"
And then I realized it calls for pecans... which I NORMALLY have this time of the year, but wouldn't you know... I don't have any!
Grrrrr....