Well it's the night before Thanksgiving and all through the house, it has been a madhouse with getting ready for such a great feast. There was squash to prepare, and dips to be made, the stuffing I waited till later in the evening to make and out to the car to sit in the cold. Deviled eggs were requested boiled I did 18 wonderful eggs, oh ya and that is just for the three of us this year. Our daughter did travel from Ohio to South Dennis and traffic and weather were on her side. She made the 802 mile journey is just 12 hours, and that was include the only area that traffic was a bear in Hartford, Ct it was. But arrive she did in good spirits and charm and her we small Pom of just 4.5 pounds. Also was made was the morning breakfast coffee cake and the ingredients lined up for that wonderful cheesy green bean casserole. The wood burning stove has been going all day and I don't see it ending anytime soon, although with the turkey roasting in the oven I will be able to let it burn down for a bit and save a few logs. This week I was able to get all 3 trees up, and stung nicely with lights, and 2 of the trees have been decorated and stared at the top. So ready for bed I am, and sleep soundly as I can, cause up I will be early in the morning, to get the bird stuffed and into the oven and we all must watch the Thanksgiving Parades, then football and eating go the rest of the day. Ok so the gals will not be watching football but most likely the Christmas movie marathons going on. But really need need to remember what Thanksgiving is all about, and take some time to really give thanks. We have so much more than most in this world and we need to give thanks for all those who sought out this new land. Let us remember the Native Americans who helped the visitors to survive and the list could go on for a mile or more. May we truly be aware of all that we have here in this great country we call our own, and may we remember that freedom comes at a coast and our service men and women who daily stand guard and ready to any and all if duty calls. So though it may see like a madhouse tonight, and we know it will be tomorrow and Black Friday will follow up fast, with giving thanks at the forefront of this weekend may you have a most grateful and blessed Thanksgiving weekend and may it be one that is one to remember in a good way and spread the giving to each of your abilities, and may it be an extra blessing if you can do it right here on old Cape Cod in whatever way you can.
Business this week is on Buckies Biscotties in downtown DennisPort right on Rt 28, is open everyday from 6:30am to 4:30pm, you can also find them at buckiesbiscotti.com or follow them on facebook. First let me say she has some of the best dag-gone biscotti I have ever had, so if you like biscotti or have never really had them, this is the place you want to start with. She has them normal or half dipped in chocolate. The wife likes the chocolate dipped with her hot chocolate, and I like my plain biscotti with a good Stout or Porter beer. Yup and Im a dipper, yum and if you wonder what beer is good for dipping, try Cape Cod Beer's seasonal Chocolate Porter Frenzy, going on sale right after Thanksgiving. Ok sorry for the side bar but the combination is a killer for me. Anyway if you need a change or something a little fancier try her Cannolis, and then there are the Gingerbread people, plain or half dipped in chocolate. Folks if you need, make a special trip, or if you are a little too far for that, she does on line orders and will ship on many items. This is just not a biscotti bakery but a full blown with more goodies than I have time to go into, she go to the shop or get online and check it out, but this is the read deal and worth your time and effort to get there.
Hello from the grand old gal, ye old lighthouse. First let me wish all you a happy Thanksgiving and a happy start to the holiday season. No matter what faith you adhere to or non at all, I think we all can use a little glad tidings and good cheer. As we start this season, may our lighthouse be a reminder that there are those in true need and we need to be aware of and ready to lend a hand when needed. We also hope that our beacon is a support to those needing to find a way through rough times and we seek to ready to throw a life line to any who seeks help. May we seek to sound the horn in distressed times that you may stay clear of the shoals and find a safe harbor to find refuge in. The lights and decorations should be up right after Thanksgiving so stop on by to see the nice work the gang has been doing putting up all the lights and wreaths and things. May you haver happy, and stay warm and safe, and may it all be a joyful and merry, and may it be multiplied if you can do it right here on old Cape Cod.
This month I am doing the bundt cake recipe and will do the coffee cake in December, I wanted to give you the December recipes for the most part in November before the holidays came so that I was not giving you something that looked good and no time to prepare for it. So with this in mind for the dessert I wanted to to with a Cranberry theme. Now Cranberry Bundt cakes come a dime a dozen and one to another there are slight differences to you name it. There were Cranberry-Orange, Apple-Cranberry, Cranberry Spiced, Cranberry-this and Cranberry-that. So after looking at them all I went with a very basic recipe that can glazed, iced, granulated sugar for the topping. So take a look at this and enjoy and have some fun with it. Now let's get on with it before our taste buds explode in our mouths. Have a great holiday season.
This week's recipe: Cranberry Bundt Cake
- 2 sticks unsalted butter, softened
- 8 oz cream cheese softened
- 2 1/2 cups sugar
- 3 eggs
- 1 lemon, juiced & zested
- 1/4 tsp almond extract
- 1 tsp vanilla
- 2 1/2 cups cake flour
- 1 tsp salt
- 2 cups fresh cranberries tossed with 1 Tbsp flour
Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan. Set aside
In a large bowl cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, mixing well between each addition. Stir in lemon juice and zest, almond extract and vanilla extract.
In a medium bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture beating until thoroughly combined. Fold in cranberries. Pour mixture into the prepared bundt pan and bake for 60-65 minutes until an inserted toothpick comes out clear. Cool in the pan for 10 minutes. Turn out onto a plate and cool completely. Sprinkle with granulated sugar or powdered sugar.