Cranberry Cooking For All Seasons - Softcover

Nancy Cappelloni

Softcover

ISBN 10: 0932027717 ISBN 13: 9780932027719

Publisher: Spinner Publications, 2002

Synopsis

Are you always searching for creative, original recipes? Do you enjoy eating healthy foods? If so, you will love this colorful, high-quality cookbook, featuring cranberries as the star attraction in 125 innovative recipes. Here are easy-to-follow recipes for meat and poultry dishes, sauces, desserts, breads, cakes, stuffing, relishes, beverages, and preserves. Plus, background and nutritional information: historical facts and tidbits, beautiful harvest photos, and the latest studies on the cranberry’s many health benefits. Endorsed by the Cape Cod Cranberry Growers’ Association, Cranberry Cooking For All Seasons is sure to be a hit with cooks across the country. A "must-have" for every kitchen—from Thanksgiving through summer's end!

About this title

From the Publisher

Sample Recipe: Cranberry Swirl Coffee Cake with Streusel Topping

A form of this popular coffee cake has been a favorite for generations in many families during the holiday season. Friends and family members looked forward to this seasonal treat when cranberry sauce was only available during a few months of the year.
For the Coffee Cake: ½ cup (1 stick) butter ¾ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (one half pint) low-fat sour cream One 8-ounce can whole cranberry sauce, mashed
For the Streusel Topping: 1 tablespoon cinnamon ¾ cup packed brown sugar ¼ cup melted butter ½ cup finely chopped nuts
Preheat oven to 350 degrees. In a large mixing bowl cream the butter, gradually adding the sugar. Add the eggs, vanilla and almond extract. Blend until smooth. In a separate bowl mix together the dry ingredients. Add the sour cream alternately with the dry ingredients to the creamed mixture. Grease an 8" bundt pan. Combine all the ingredients for the streusel topping and place on the bottom of the bundt pan. Pour half of the coffee cake batter into the bundt pan over the topping. Layer the cranberry sauce evenly over the batter. Swirl the cranberry sauce into the batter with a knife. Pour the remaining half of the batter into the bundt pan. Bake for approximately 55 minutes or until lightly browned. Loosen the edges of the coffee cake with a knife. Turn the pan upside down and cool on a rack fifteen minutes. Loosen the coffee cake from the pan. Serve warm.

About the Author

Cranberry Cooking For All Seasons is Nancy Cappelloni’s second cookbook. She became interested in the American cranberry and its history after visiting Nantucket, Martha’s Vineyard, Cape Cod, Prince Edward Island, and Bandon, Oregon. She interviewed Wompanoag elders, Yankee farmers, agricultural scientists, marketing experts, and cooks to research this unique book. Nancy and her family currently reside in the San Francisco Bay area, where she is an educator in the Marin County School District. She has appeared on several radio and television shows, and given cooking demonstrations from East Coast to West.

Edition details

• Publisher: Spinner Publications
• Publication date: 2002
• ISBN 10: 0932027717
• ISBN 13: 9780932027719
• Binding: Paperback
• Language: English
• Edition number: 1
• Number of pages: 148