[SOUR] Cranberry Pudding Cake with Butter Cream Sauce

Cranberry Pudding Cake:

3 c. flour

1 1/2 c. sugar

4 tsp. baking powder

1/4 tsp. salt

1 c. milk

2 eggs

1/4 c. oil

1/2 tsp. almond extract (optional)

1/2 c. sour cream

3 c. fresh cranberries

Preheat oven to 350F degrees. Generously grease a bundt cake pan.

In a large mixing bowl combine flour, sugar, baking powder and salt; stir with a whisk.

In a separate bowl combine milk, eggs, oil, almond extract (if using) and sour cream; whisk together.

Pour liquid mixture into dry ingredients and stir together until completely combined (batter will be very thick); fold in cranberries.

Spoon batter into prepared bundt pan. Bake for 50 - 60 minutes or until toothpick comes out clean.

Cool cake for 10 minutes in pan, then carefully invert from pan onto a serving plate. Allow cake to cool completely before cutting. Cut into slices and serve each slice topped with warm butter cream sauce spooned over top.

Butter Cream Sauce:

1/2 c. butter

1 c. sugar

1 c. cream

Place butter, sugar and cream in a saucepot over medium heat; stir slowly to melt and combine. Keep sauce warm for serving. Refrigerate leftovers and reheat to serve.

[SWEET] - Mary Ann's Perfect Pumpkin Pie

3/4 c. sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 oz.) evaporated milk
1 unbaked deep dish pie crust (4 cup volume)
prepared whipped cream

Preheat oven to 425F degrees.
Mix sugar, salt, cinnamon, ginger and cloves in small bowl; set aside. In a separate large bowl, beat eggs; add pumpkin and sugar spice mixture, stirring until mixed. Gradually stir in evaporated milk.
Pour into pie crust.
Bake for 15 minutes. Reduce heat to 350F degrees and continue baking for an additional 40 to 50 minutes, when knife inserted near center comes out clean. (if crusts begin to brown too much, you may cover them with foil).
Cool on wire rack for 1 hour if serving pie warm. Or cool for 2 hours then refrigerate if serving pie cold. Serve with freshly made whipped cream.

(As you can see, this recipe is near identical to the Libby's version, however all the spices have been doubled. Once you taste Pumpkin Pie this way, there is no going back!!! And the original recipe will seem quite bland. I thank my late mother-in-law for teaching me this trick, and also her tradition of making each child their own pumpkin pie every Thanksgiving.)

[SALTY] - 2 Cheese Ball Recipes

I made these cute for a Halloween party, but you can just leave them plain.

Cheddar Blue Cheese Ball

2 8-oz. packages cream cheese, at room temp.
1/4 lb. blue cheese, crumbled

3 c. grated extra sharp Cheddar cheese, divided
1 Tbsp. Worcestershire sauce
1/2 tsp. cayenne pepper (or tabasco sauce), optional
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
3 slices pepperoni, optional

Combine cream cheese, blue cheese, and 2 c. cheddar cheese in a large mixing bowl; Beat with an electric mixer until well blended. Add worcestershire sauce, cayenne pepper (if using), salt, onion powder, and garlic powder; mix well. Shape into a ball and wrap with plastic wrap. Chill. Before serving, roll ball in remaining 1 c. cheddar cheese to coat thoroughly. Cut pepperoni to make eyes and mouth, and green onion piece for a stem. Serve with assorted crackers. (Good with Wheat Thins or Ritz).

(Note: Can half recipe.)

Green Onion Cheese Ball

1 8 oz pkg. cream cheese, softened

1 c. mild cheddar or other mild cheese, grated

1/2 Tbsp. worcester sauce

4 - 6 green onions, sliced (reserve a 4" piece of green)

In a medium bowl, mix cheeses and worcester well with an electric hand mixer. Fold in onions. Form into a ball & wrap with plastic wrap; refrigerate. Just before serving, unwrap and place on a serving plate; use a chop stick to create lines down the sides of cheese ball to make it look like an onion. Push a 4" piece of green onion into the top.

Serve with crackers. (Good with thin pretzel crackers or Ritz).

[SAVORY] - Italian Flag Dip with Caramelized Onion Ciabatta

Ciabatta Bread

2 tablespoons butter, melted

1 tablespoon dried minced onion

1 can refrigerated pizza crust

Dip

1 package (8 oz) cream cheese, softened

¾ teaspoon garlic powder, divided

¾ teaspoon basil leaves, divided

¾ teaspoon oregano leaves, divided

1 teaspoon red wine vinegar

1 cup shredded mozzarella cheese, divided

¾ cup shredded Parmesan cheese, divided

1 cup bottled pizza sauce

¼ cup diced pepperoni

¼ cup diced green bell pepper

¼ cup sliced green onions

½ cup seeded, diced tomato

¼ cup bottled basil pesto sauce

1. Heat oven to 350°F. Pour melted butter into a 9x5-inch loaf pan, tilting pan to coat bottom. Sprinkle dried minced onion evenly over butter. Place unrolled pizza dough into the loaf pan, turning to coat all sides with the butter and onion. Firmly press dough evenly on bottom of pan. Bake 23 to 29 minutes, until top is golden brown.

2. Meanwhile, in a medium bowl, stir together the cream cheese, ½ teaspoon garlic powder, ½ teaspoon basil leaves, ½ teaspoon oregano leaves and vinegar until well blended. Add ½ cup mozzarella cheese and ½ cup Parmesan cheese; mix well. In a separate small bowl, mix together the pizza sauce with the remaining ¼ teaspoon garlic powder, ¼ teaspoon basil leaves and ¼ teaspoon oregano leaves; add pepperoni and mix well.

3. To assemble the Italian Flag Dip, spread cream cheese mixture evenly over bottom of ungreased 8-inch square glass baking dish. Pour pizza sauce mixture evenly over the cream cheese layer. Sprinkle the bell peppers and onions over the left third of the pizza sauce layer. Sprinkle the tomatoes over the right third of the pizza sauce layer. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan cheese over the middle third of the pizza sauce layer.

4. Microwave* dip uncovered on High power for 4 minutes. Carefully remove from microwave and gently spread the pesto sauce over the bell peppers and onions only. Return to microwave and cook for 1 minute more on High power, or until cheeses are melted. Serve hot with sliced or torn Caramelized Onion Ciabatta Bread for dipping.

*Can also bake dip in a 350F degree oven for 20-25 minutes.

(The picture shows a variation of the recipe, plus it's almost all eaten!)

[SWEET] - Monkey Bars

2 c. flour

1 ½ c. sugar

¾ c. brown sugar (packed)

1 cube (½ c.) butter, softened

1 c. thinly sliced ripe bananas (about 2 sml.)

¾ c. shredded coconut

¾ tsp. salt

½ tsp. baking powder

1 tsp. baking soda

1 ½ tsp. cinnamon

½ c. real sour cream

1 egg

1 tsp. vanilla

Heat oven to 350 degrees (325 for glass pan). In a large mixing bowl, combine flour, sugar, brown sugar and butter; mix at low speed with electric beaters until crumbly. Press 1 ½ cups crumb mixture into ungreased 13x9-inch pan. Reserve ½ cup of crumb mixture for topping. To remaining mixture add the rest of the ingredients; beat for 1 minute at medium speed until well blended. Carefully spread over crumb crust. Sprinkle with reserved crumbs. Bake for 30 – 40 minutes until golden brown. Cool. Cut into bars.

Makes 2 – 3 dozen.

(Note: Can omit the coconut if needed, and it still bakes up fine.)

Inspired by my friend Mary Steinaker's recipe for Banana Bars. When she first made these for me, I was immediately struck by the delicate texture and then the beautiful flavors of banana, a bit of coconut, and just a hint of spice (which I’ve tweaked a bit in my version). 

Believe Me

My middle son doesn't believe that spicy is not a one of our taste receptors. I told him it fits in the category of things like texture, hot/cold, dry, oily, etc.... Well, he knows almost everything. Look at that disbelieving face!

Also, I wanted to note that Savory is often referred to as Umami, which is the Japanese word. I figured since all the other 5 tastes are [essentially] English words, than I would use Savory to be consistent.