Cranberry Tart

I love cranberries, so any recipe with cranberries catches my attention. This is one of my favorites (so far) but I couldn't remember where I put it. That's a problem I have with recipes - I find them, try them, like them, and then forget. I'm hoping that posting them here will help me. Then again, I posted this on my previous recipe blog, and I still didn't know where it was until I stumbled across it just now. Yep, I'm good!

Cranberry Tart

Ingredients:

• 1-1/2 sticks butter, melted
• 2 cups cranberries, rinsed and drained (I used frozen)
• 1-1/2 cups sugar
• 1/2 cup chopped pecans
• 1 cup all purpose flour
• 2 large eggs, beaten
• 1 tsp. pure almond extract (or, 1 tsp. vanilla and zest of one orange)

Directions:

1. Lightly brush a 9-inch glass or ceramic pie pan with melted butter.
2. Scatter the cranberries in an even layer in the bottom of the pan.  Sprinkle 1/2 cup of the sugar and the pecans over them.
3. Place the butter, flour, eggs, almond extract, and the remaining 1 cup of sugar in a large mixing bowl and stir with a wooden spoon to combine well.  Pour the butter mixture over the cranberry mixture.
4. Bake the tart at 350° F until it has risen, is lightly browned, and the center has nearly set, 40 to 45 minutes.
5. Place the tart on a wire rack to cool for about 20 minutes, then slice and serve warm with whipped cream or vanilla ice cream.  Or, let the tart cool completely, about 1 hour, before serving.  For a final touch, dust the tart with a little confectioners sugar, if desired.

Like apples?  Make an apple and cranberry tart with 1 cup chopped apple and half of the cranberries (1 cup).

Recipe from What Can I Bring? Cookbook by Anne Byrn

 
I tried a similar cranberry dessert before finding this recipe.  It tasted good, but...

Check out the PDF of my tabblo to see what happened with that one.
 

Related articles

• Cranberry Upside Down Muffins (patisseriespetite.wordpress.com)
• Cranberry Cobbler (alidoesit.wordpress.com)
• Nantucket Cranberry Pie (thepioneerwoman.com)

Iced Caps

Since I found this recipe for the Breve Frappe, I've been making it quite a bit. Cory and I really enjoy it. Now that it's time for cool summer drinks, I'm going to have to make some of Tammy's Not Quite Tim Horton's but Almost as Good Ice Caps. They're pretty good, too. I grabbed this recipe from her a while ago.  We don't have Tim Horton's around here, so I can't really tell you if they're as good or not - but they are plenty good.

NOT QUITE TIM HORTON'S, BUT ALMOST AS GOOD ICE CAPS

• 1 cup of whole or 2% milk
• 1 heaping teaspoon of instant coffee
• 1 teaspoon of vanilla
• 6 ice cubes
• 4 teaspoons of sugar

Mix all in blender until ice is crushed. Pour in glass and drink with a straw.

Tammy says she usually makes a double batch because, as soon as she makes one for herself, everyone else wants one too - so I think that's the way to do it.  I'm also planning to try the Frozen Lemonade she posted recently.  That sounds so good!
 

Jack Black Bean Dip

This sounds really good!  I'll just have to see if we have any Jack Daniel's® around here...

Jack Black Bean Dip

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (about 15 ounces each) black beans, drained
• ¼ cup Jack Daniel's® Tennessee Whiskey
• 1 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• Hot pepper sauce, to taste

Directions:
Heat oil in a large saucepan. Stir in onion and garlic, and cook over medium heat until onions are tender, about 5 minutes. Stir in beans, Jack Daniel's®, and cumin. Cook until bubbly and heated through. Mash beans lightly with a wooden spoon or a fork. Stir in lemon juice and hot pepper sauce. Serve warm or at room temperature in a serving dish topped with your choice of the suggested toppings. Makes about 2 ½ cups.

Suggested Toppings: sour cream, chopped avocado, chopped tomato, sliced green onions, jalapeño peppers, chopped cilantro.

from Cooking with Jack

 

Breve Frappe

I got a coupon to try Breve Creme coffee creamer for FREE.  I usually drink my coffee black, so I probably would not have tried it otherwise.  I bought the Hazelnut Cream, and it is really good!  But, I still drink my coffee black, and I always forget to put it in my coffee.  Today I found this recipe for Delightful Frappe which uses the Breve Cream.  I whipped some up in my Ninja.

Delightful Frappe

Ingredients:

• 2 cups ice cubes
• 3/4 cup coffee, cooled
• 1/4 cup Breve Creme coffee creamer, any flavor
• whipped cream

Directions:

1. Combine ice, coffee and Breve Creme coffee creamer in a blender.
2. Process until well blended and slushy.
3. Top with whipped cream and serve immediately.

  Yum!  I will definitely be making this again.  I'm also thinking about trying the other flavors - Dark Chocolate Cream and Vanilla Caramel Cream.  All the flavors sound great, and I like that they're made with real milk and cream.

Rhubarb Muffins

I've got some rhubarb, thanks to a couple wonderful friends, and I'm going to make some muffins. This first recipe is one I've made in the past, and they are really good.

Rhubarb Muffins

Ingredients:

• 1-1/4 cups brown sugar
• 1/2 cup cooking oil
• 1 egg, beaten
• 2 tsp. vanilla
• 1 cup buttermilk
• 1-1/2 cups diced rhubarb
• 1/2 cup chopped walnuts

• 2-1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. butter, melted
• 1/3 cup white sugar
• 1 tsp. cinnamon

Directions:

1. In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb and walnuts.
2. In smaller bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture. Stir only until moistened.
3. Spoon batter into prepared muffin tins. Combine melted butter, white sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down.
4. Bake at 375° for 20-25 minutes.

Makes 18 muffins

This recipe is one that my friend Peggy used. Her muffins turned out really good, so I think I'm going to try this one.  I like that it has less sugar.

Rhubarb Sour Cream Muffins

Ingredients:

• 1/2 cup brown sugar, packed
• 1/4 cup butter
• 1 cup sour cream
• 2 eggs, beaten
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups fresh rhubarb, chopped
• 1 tablespoon sugar 

Directions:

1. Cream brown sugar and butter.
2. Add sour cream and eggs, mix well.
3. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
4. Stir flour mixture into the sour cream mixture until moistened.
5. Fold in rhubarb.
6. Pour into greased muffin tins.
7. Mix together sugar and remaining cinnamon and sprinkle over batter.
8. Bake at 375° for 25 to 30 minutes.

Makes 12 muffins

I think yogurt could be substituted for the sour cream.  Also, I like using at least half whole-wheat flour, for better texture and flavor.

Related articles

• What to do with day old oatmeal and give rhubarb a chance. (agirlandhercarrot.wordpress.com)
• Cranberry Upside Down Muffins (patisseriespetite.wordpress.com)
• Rhubarb (jenawix.wordpress.com)