2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces
Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
Ingredients 2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsweetened applesauce 3/4 cup honey 2 eggs, beaten 3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
3 Sweet potatoes, peeled and cut into bite size cubes... 2 tsp olive oil 1 tbsp butter 1 tbsp of brown sugar (more if you want it sweeter) 1 tsp of ground cinnamon 1/4 tsp of ground nutmeg Pinch of ground ginger Sea salt, to taste
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.
Ingredients: for the honey
1 cup confectioners sugar
2 tablespoons honey
for the apple cake:
3 cups diced
granny smith apples (I used apples from the tree in my yard)
1 cup lightly toasted chopped
walnuts (my walnuts weren't toasted)
2 teaspoons vanilla extract
teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking
1 teaspoon salt
2 cups sugar
1-1/4 cups vegetable oil (I
used applesauce and no oil)
Create the Apple Cake and Honey
Glaze: prepare the honey glaze:
the ingredients to a small bowl and stir until smooth. Cover with plastic wrap
and set the bowl aside. (This will thicken up as it
prepare the apple cake:
Preheat the oven
to 325 degrees F. Lightly grease or spray a Bundt cake pan.
In a bowl, mix together the
diced apples, toasted chopped walnuts, vanilla, and cinnamon. In a separate
bowl, sift together the flour, baking soda, and salt.
Using an electric
mixer beat the sugar, oil (or applesauce) , and eggs in a large bowl. Add in the dry ingredients
and beat until completely combined. Fold in the apple mixture.
the batter into the prepared pan. The batter is going to be thick. Place pan on center rack and cook for 60
minutes, or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1
hour, and then turn it out onto a plate.
Drizzle the apple cake with the
honey glaze! The cake can be wrapped tightly and stored in refrigerator for 3
to 5 days.
notes: This cake tasted more delicious the second day, and better yet the third day. So feel free to prepare a day or more in advance and put the cooled,
wrapped cake in the refrigerator until ready to serve. You can wait until the
day you are going to serve to prepare the glaze. Make the glaze a couple hours
in advance so it has a chance to set up and thicken slightly. Drizzle the cake
with the glaze before serving. Enjoy!!!
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.