Beth’s Corner November 2020


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Recipe for Homemade Suet Cakes

1 1/2 cups lard or shortening (palm free)
3/4 cup peanut butter
3 1/2 cups bird seed
1 cup quick oats
1/2 cup corn meal

  1. Mix dry ingredients together in a bowl
  2. Melt lard and peanut butter.
  3. Pour over dry ingredients and stir to combine.
  4. Pour or press into molds.
  5. Freeze.

Use these cakes when the temperature is cold.  Optional: chopped dried fruits and nuts can be added to the dry ingredients for an even tastier treat.


Recipe for Cranberry Cake-Pie from the Pioneer Woman

https://www.thepioneerwoman.com/food-cooking/recipes/a9555/nantucket-cranberry-pie/

Makes 8-10 servings

1 stick unsalted butter, melted
2 heaping cups cranberries
3/4 cup pecans, chopped
1 2/3 cups plus 1 tablespoon sugar
2 large eggs
1 tsp pure almond extract
1 cup all-purpose flour
1/4 kosher salt
Ice cream or freshly whipped cream, for serving

  1. Preheat oven to 350° degrees.  Butter a 9-inch cake pan or deep-dish pie pan.  Add cranberries to bottom of pan.  Sprinkle on the pecans, then sprinkle on 2/3 cup sugar.
  2. Whisk eggs in a bowl until lightly beaten.  Into the eggs, whisk in the melted butter and almond extract.  Gently stir in 1 cup sugar, the flour and salt until combined.
  3. Pour the batter slowly over the berries in large ribbons to evenly cover the surface.  Spread to the edges if necessary.
  4. Bake until golden and toothpick inserted into the center of the cake part comes out clean, 45-50 minutes.  About 5 minutes before removing from oven, sprinkle with the remaining 1 TBSP sugar for a little extra crunch.
  5. Cut the pie into wedges and serve with ice cream or whipped cream.