Since we eat later in the day on Thanksgiving, I like to prepare a breakfast we can enjoy while finishing up the last minute cooking and watching the Macy’s Thanksgiving Day parade on television. Today I am sharing four tasty, Twist-Lab tested recipes that are wonderful!
It’s starts with a 12 oz bag of these ruby jewels. During the fall and winter season I stock up on fresh cranberries because they freeze really well. Tip: If you freeze them don’t wash them first or they will get soggy. Just keep the bag intact and tuck inside a ziplock bag and throw into the freezer. You can add a handful of cranberries to your muffin recipes and throw a palm full into your oatmeal while it cooks on the stove.
Cranberry Christmas Cake
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries
* Gluten Free Substitution:
1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting.
It wasn’t even cooled when the Twist Lab assistants converged onto the cake. They both ate two slices and said this was a winner! And, for a twist, I made a smidge of powdered sugar and cream icing and drizzled a little on a slice.
This cake is a MUST for your holidays. I could easily see this cake divided into two 8×8 square disposable pans, tied with ribbon — perfect as homemade gifts!
It was easy and delicious and a nice change from the traditional breakfast casserole. What I liked about it is you put everything into the skillet and let it cook while you finish up the rest of breakfast. It makes alot, too. There were six of us and we had a few servings left over.
You can’t go wrong with the Pioneer Woman’s recipe for cinnamon rolls. I found this recipe several years ago and make them all the time. Even if you have never made cinnamon rolls, you can duplicate this recipe with ease and be so proud of yourself! And, as you can see, it makes about 6 pans of rolls you can freeze for company or as gifts.
And last this retro dish that I just love — Hot Curried Fruit. I mean what says retro more than pears and maraschino cherries! This is a recipe similar to one Mother used to make for her famous brunches. Look at the bubbly, buttery brown sugar sauce!
1 29-oz can cling peaches
1 15-oz can pineapple slices (I used chunks)
1 29-oz can pear halves
5 maraschino cherries without stems, halved
1/3 cup butter
3/4 cup light brown sugar
4 tsp. curry powder (I only used 3 tsp.)
Preheat oven to 350. Drain fruit. Pat individual pieces of fruit, with paper towels, until thoroughly dry. Arrange fruit in a 1 1/2 quart baking dish. Melt butter. Add brown sugar and curry. Spoon over fruit and bake 25 minutes.
This can be made a day ahead, refrigerated and then baked. It serves 10-12.
If you missed previous posts in my “Mrs. Twist’s Guide to Thanksgiving” click here for Part One and here for Part Two. I’ve got more to share so be sure to sign up for my newsletter on the right-hand side of my webpage. My posts will be delivered right to you email in box each morning!