Hey everybody! Well if you were listening this morning you know that my buddy Therese is off in the wilds of Minnesota with her Mom for Thanksgiving. I know she is having a great time there, and is most likely dealing for a quick game of cards before all the guests arrive. (I'm sure her mom will beat her hands down!)
As promised here is the Brussels Sprouts recipe I read for you this morning. I know all the kids will love this one! YUMMMMMMEEEE!
Nutty Brussels Sprouts
1 lb fresh or fozen brussels sprouts, thawed and halved
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 Tablespoons butter
1/4 cup chopped pecans (or for the English version Chestnuts)
In a saucepan, bring brussels sprouts, water and salt to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until tender-crisp; drain. Sprinkle with pepper; keep warm.
In a skillet, heat the butter over medium heat until golden brown. Add pecans; cook for 1-2 minutes or until nuts are lightly browned. Add to brussels sprout; toss to coat. Yield: 4-6 servings (Or one if you're the only one who likes brussels sprouts. This would be good with bacon bits too! No?)
Cranberry Cake with Hot Butter Sauce Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 Tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Preheat oven to 350 degrees. Grease a 13x9 glass baking pan.
To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Transfer to baking pan. Bake 30 minutes or until wooden pick inserted in the center comes out clean.
Sauce:
1 cup butter (you heard me)
2 cups sugar (ooo mommy I have a toothache)
1 cup heavy cream or half-and-half (told you yummmmeee)
2 teaspoons of vanilla extract
To make the sauce, combine all ingredients in sauce pan over medium-low heat and cook 10 minutes or until sugar is melted, stirring frequently. Pour hot sauce over cake. (Can't you feel your arteries hardening right now?) Serves 12.
I'm going to Rome (IA) for the Holiday and am looking forward to a day of good food and good company and playing with my grandson. Life can't get any better than that. Thanks to all you listeners and I hope you all have a wonderful Thanksgiving!
Diana