Someone has been having lots of fun in the snow.
And others have been cozied up inside drinking tea and staying warm 🙂
We didn’t even get CLOSE to what they are shoveling in the Eastern part of the country. Wow. I was watching the news last night and saw where people would open up the door to their house and the snow was literally higher than the door. It reminded me of the Christmas story on Little House on the Prairie where they were all trapped in their little home in the middle of a snow storm and had to climb out the 2nd story window to walk across the snow to the barn where the presents were hidden. (They had a rope tied from the barn to the house…) ANYWAY…
I’ve always loved a good storm and being cooped up in my house. This is me talking in November though – ask me mid-February and I might change my tune.
I’ve been buying cranberries. Sounds like a confession. It’s not. Just a statement. You can’t find them year round so I always feel obligated to buy them when I can. *obligated in a good way of course.
I love having an item or two that sounds good or I want to use and then finding a recipe to go with it. That’s how I decided to make New England Cranberry Duff.
Butter and fresh red cranberries. What’s not to like? Well – it might be missing a little sweetness.
I typically use Kerry Gold butter and because of that, I have recently partnered with them to produce some specialty recipes using their products. How exciting is that?
I have been using Kerry Gold for years because of the quality of their product. They only use milk from grassfed cows, no hormones, pesticides or antibiotics. You can’t say that about a lot of products out there, that’s for sure.
I used walnuts, but you could use pecans if you wanted.
Beat the eggs and the sugar until light and fluffy.
Looks pretty plain jane from the top.
But turn it upside down and it’s beautiful!
Perfect for brunch, tea time or dessert!
- 8 T butter (kerry gold)
- 1½ cups fresh cranberries
- ⅓ cup chopped toasted walnuts
- ⅓ cup plus ½ cup organic cane sugar
- 1 egg
- ½ cup all-purpose flour
- ½ teaspoon salt
- Preheat oven to 325 degrees.
- Butter a 9 inch square baking pan - using 2 T butter.
- Spread cranberries evenly over bottom of dish.
- Sprinkle walnuts on top, then sprinkle with ⅓ cup sugar.
- Set aside.
- Melt remaining 6 tablespoons butter and set aside.
- Put egg and the remaining ½ cup sugar in a mixing bowl and beat until pale - about 1 minute. Gradually beat in flour, and then salt.
- Pour in melted butter in a slow, steady stream, beating until smooth.
- Slowly pour batter into pan to cover cranberries.
- Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes.
- Let cool on a wire rack 10 minutes.
- Run a knife around edge to loosen, and invert to unmold onto a serving platter.
- Serve warm or at room temperature with a little whipped cream.
This recipe is adapted from Martha Stewert’s New England Cranberry Duff recipe.
*I am NOT compensated for using Kerry Gold products.