Friday, December 4, 2009

Cranberry Relish

2-3 c. cranberries
1 orange (including rind)
1 c. sugar

grind in a food processor
Yummy with turkey and we liked it with ham too.

Cornucopia Salad

2 heads romaine lettuce

1 cup celery, chopped

4 green onions, chopped

1 11oz can mandarin oranges, drained

1 avocado, cut into chunks

1 apple, diced

1/4cup dried currents or raisins

1/2cup dried cranberries

1/4cup sliced almonds, candied (combine almonds with 3T sugar in fry pan and cook

until sugar melts and coats almonds, cool on aluminum foil and break apart)

1/2c crumbled blue cheese (may be served on the side for those who like it)

Dressing (Or use Paul Newman’s Balsamic Dressing or Ken’s brand Creamy Balsamic dressing))

1/2t salt

1/2t pepper

1/3c oil

2T sugar

2T balsamic vinegar

Thursday, December 3, 2009


Dutch Boterkoek
This is Dave's dad's recipe

3 cups flour

2 cups sugar

½ lb butter

t vanilla

t almond extract

3 eggs

Mix together butter, sugar and extract.

Add beaten egg (save some to brush on top for golden brown finish)

Add flour to form dough

Put dough in ungreased pan. 9-12” or 2 rounds

Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.

Decorate with sliced almonds, if desired.

Bake at 350°F for 25-40 minutes or until done (firm to the touch).

This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard


4 c. flour

2 c. sugar

1 egg

1 lb. butter

1 can almond filling

Cream together sugar and softened butter, then add egg and stir. Add flour a little at a time; stir well. Use 2 pans (11 x 7 x 1 1/2) and divide the batter into fourths. Use 1/4 of the batter in the bottom of each pan. Spread 1/2 can of almond filling in each pan then add another fourth of the batter over that. (May help to press the dough flat in your hands, then press in pan.)

Beat an egg and brush some on top. May also add some sliced almonds. Bake at 350 degrees for about 45 minutes until golden brown on top. Cut into pieces while still warm.