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Old 11-25-2007, 07:30 PM   #11
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Tonight we're having sliced turkey simmered in gravy served over toast with green beans on the side. I'm planning on having a turkey/sandwich with stuffing on the side for lunch tomorrow. I still need to cut up the rest of the leftover turkey and freeze; I love having turkey meat in the freezer, because turkey a la king is one of my favorite kinda-quickie meals when it's cold. I'll also freeze the carcass to make stock later.
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Old 11-25-2007, 08:18 PM   #12
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Cranberry Swirl Coffee Cake is delicious. I've made it many times, and have posted it for lots of people - everyone loves it. Will post if anyone here is interested.
Post away....and please tell me that my homemade cranberry sauce will be appropriate for the recipe.
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Old 11-25-2007, 08:22 PM   #13
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Originally Posted by VeraBlue View Post
Post away....and please tell me that my homemade cranberry sauce will be appropriate for the recipe.
Absolutely! I only use homemade!
Here ya go:

CRANBERRY SWIRL COFFEECAKE

INGREDIENTS:

1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Makes 1 - 9 or 10 inch tube pan (12 servings).

Note: Some people dust the cake with confectioner's sugar (one person made a lattice pattern); others make a glaze of confectioner's sugar, hot water (or milk), and a touch of almond extract; while others, like myself, prefer it unadorned.

(Can be stored overnight on counter, double wrapped in cling (plastic) wrap or wrapped in cling wrap, then in foil. Make sure it's airtight. If dusting with confectioner's sugar, dust just before serving).

Adapted from Allrecipes
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Old 11-25-2007, 08:24 PM   #14
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Cranberry Swirl Coffee Cake is delicious. I've made it many times, and have posted it for lots of people - everyone loves it. Will post if anyone here is interested.

Please post!

Edit: I see you did. Thanks!
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Old 11-25-2007, 08:25 PM   #15
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I'll post a pic when it's done. I'm one of those "old fashioned" tree decorators - no theme, just things that mean something to me. Would you mind sharing your ideas on how to make the soup? That sure can't hurt the final results, now can it?
Sweat onions, carrots, celery, diced garlic and shallots in a stockpot till they caramelize. If you like thyme, and have dried, add it now. If you like fresh, save it till the end. When the vegetables are caramelized, deglaze the pot with sauternes, or even whiskey for a bolder flavour. Depending on how much soup you care to make, add about 2 cups of chicken stock for each cup of sweet potatoes you have. Also, add about 2-3 cups of heavy cream. Bring everything to simmer and let it cook for an hour, being sure all your vegetables are tender.
Remove from the heat. If you have an immersion blender, use it now to puree everything. If not, remove all the solids and put them through a processor, returning it to the soup. S&P to taste.

When you are ready to serve, place a slice of ciabatta bread (toasted and rubbed with a fresh garlic clove) into the bowl. Ladle the soup on top. Sprinkle fresh chopped parsley around...and if you really want a nice addition, sprinkle some chopped candied walnuts on top of the bread. You could even spoon and swirl a T of whatever booze you added in the beginning to the soupbowl..
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Old 11-25-2007, 08:30 PM   #16
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Thanks merstar, this sounds like saturday morning breakfast in bed to me!


To everyone who drops the carcass into the stock pot...is it just me or do you spend an hour getting all the tiny bones out when the thing finally falls apart in the soup? I've stopped dropping the carcass in, and making a stock that I can strain, instead. I made gumbo today with the legs and wings. I dropped them into the gumbo, making sure to pull them out before they fell apart. The wings aren't so much a problem with tiny bones...but the legs (drumsticks) have these long toothpick like bones that literally are next to impossible to detect.
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Old 11-25-2007, 08:32 PM   #17
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Thanks merstar, this sounds like saturday morning breakfast in bed to me!


To everyone who drops the carcass into the stock pot...is it just me or do you spend an hour getting all the tiny bones out when the thing finally falls apart in the soup? I've stopped dropping the carcass in, and making a stock that I can strain, instead. I made gumbo today with the legs and wings. I dropped them into the gumbo, making sure to pull them out before they fell apart. The wings aren't so much a problem with tiny bones...but the legs (drumsticks) have these long toothpick like bones that literally are next to impossible to detect.
No problems with tiny bones in the soup for me, Vera. I'm a huge "leg" girl and those are MINE, so those little built-in toothpicks are long gone before I even think about soup.
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Old 11-25-2007, 08:44 PM   #18
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See...and I cannot get anyone to eat the drumsticks any longer. My kids, especially my daughter, always loved the drumstick. Now, while she still prefers the dark meat, she opts to have the thigh cut and sliced rather than be so unladylike as to do a King Henry VIII impersonation. Personally, I live to eat off the bone, which is why I only had one wing to make the gumbo with. Those babies are MINE! I even have a tiny collection of lamb chop bones taken from restaurants, but that is an entire other thread, yes?
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Old 11-25-2007, 09:14 PM   #19
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I always drop in the carcass and then strain - no problem with bones then. I hadn't thought of a sauternes. I'll have to order one as I don't think we have one at work - oh wait - I think we have a Chateau Doisy Vedrines.

Thanks VB, I appreciate the input on the soup!
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Old 11-25-2007, 09:24 PM   #20
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No problems with tiny bones in the soup for me, Vera. I'm a huge "leg" girl and those are MINE, so those little built-in toothpicks are long gone before I even think about soup.
Me, too, Katie! If I could persuade everyone the leg is not desirable, I could have two just for me!
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