Wednesday, November 30, 2011
Sunday, November 27, 2011
Thursday, November 24, 2011
Wednesday, November 23, 2011
The photo above shows what the relish looks like at the start of cooking, lots of pretty cranberries mixed with other ingredients (the recipe is posted below).
After cooking for ten minutes, it becomes much thicker and a bit rosier in color:
1 pound cranberries
3/4 c. sugar
1 1/2 c. chopped dates
2 c. water
1/4 t. cinnamon
1/4 t. ginger
1/4 c. white vinegar
Combine all ingredients in a large saucepan. Boil rapidly, uncovered, 10 minutes and mash almost constantly with a potato masher.
Makes 4 cups.
Monday, November 7, 2011
Sunday, November 6, 2011
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt (I omitted this)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molasses
1. Preheat oven to 400°F. Grease 10" glass pie pan or 9" square baking pan.
2. Combine flours, baking powder, salt (if using) and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended; don't over-mix).
5. Pour batter into prepared pan. Bake for 30 minutes (I recommend less time), or until cornbread is browned and the surface has a slightly springy feel.
Enjoy and be sure to let me know if you liked it. :)