Cranberry Buckle with Warm Vanilla Crumble

Cranberry Buckle with Warm Vanilla Crumble

Created by: Suzannah Blanchard

Total Time: 1 hr. 20 min.

Servings yielded: 6-8

Cranberry buckle:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 cups cranberries (fresh or frozen)

Vanilla crumb:
- 1 1/2 cups flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Butter an 8 inch square cake pan.

2. Sift the flour, baking powder and salt. Whisk them together and set it aside.

3. Cream together the butter and sugar until it's light and fluffy. Mix in the eggs, one at a time, beat well after each addition. Then mix in the vanilla extract.

4. Mix 3 additions of the flour mixture into the sugar misture, alternating with the sour cream, starting and ending with the flour (flour - sour cream - flour - sour cream - flour). Mix well after each addition.

5. Fold in 1 cup of cranberry with a rubber spatula and pour the batter into the greesed cake pan.  Spread the top evenly. Sprinkle the remaining 1 cup of cranberry on top of the  batter.                                                                 6. Vanilla crumb: Whisk together the flour, white and brown sugars and salt. Then cut in the butter (cut into small cubes) with a fork or knife until the mixture resembles coarse crumbs. Then drizzle the vanilla extract all over. Set it aside.

7. Sprinkle the vanilla crumb all over the cake pan.

8. Bake for 45 - 50 mins, until the top is golden and an inserted toothpick comes out clean.

This dessert is best eaten right when it comes out of the oven! I like to top it with a scoop of creamy vanilla icecream.

Enjoy!

Updated Recipe With My Pics

Here are the pictures of my quinoa salad that I promised! These were taken in Jenny Jordan's beautiful kitchen.

Chicken Quinoa Salad

Created by:

Suzannah Blanchard

Total Time: 30 min. 

Yields: 4 servings

Ingredients: 

1 cup uncooked quinoa

2 cups water

1 chicken breast

2 green onions

1 cup grape tomatoes (halved) 

1/2 cup marinated artichoke hearts

1/2 cup feta cheese

1/2 cup toasted pecan halves

3-5 chopped fresh basil leaves

Dressing:

1/4 cup olive oil

3 Tbsp water

3 Tbsp rice vinegar 

2 Tbsp apple cider vinegar

2 tsp dry mustard

1 Tbsp ground basil

1 Tbsp ground oregano

1 Tbsp ground parsley

1 tsp granulated garlic

salt and pepper to taste

Directions:

1. Place uncooked quinoa and water in a medium sauce pan. Bring to a boil for 5 min. Place lid on pan and simmer on low for 15 mins. Stir occasionally. Quinoa should become light and fluffy. With a fork toss gently. Place quinoa in the fridge to cool for about 10 min. 

2. While quinoa is cooking, cook the chicken breast and season with your favorite italian seasonings. 

3. Chop green onions and set aside. Once the quinoa is at room temperature mix the chicken, green onions, tomatoes, feta, artichokes, pecans, and basil into the quinoa. 

4. Mix the oil, water, and vinegars with the dry mustard. Mix well. Add the rest of the ingredients and stir until well combined. 

5. Drizzle the dressing over the salad. Toss gently! 

Enjoy! Please feel free to comment and let me know how your salad turns out.  

The First Homemade Dinner in the New Condo!

Tonight's plate consisted of grilled Ahi, grilled asparagus, sauteed onion and mushrooms, and a fresh veggie salad with lemon and sliced avocado. It looked spectacular on the new red plates!

Created by

Suzannah Blanchard

Quinoa Salad

Chicken Quinoa Salad

Created by:

Suzannah Blanchard

Total Time: 30 min. 

Yields: 4 servings

 

(Picture will be posted soon!)

Ingredients: 

1 cup uncooked quinoa

2 cups water

1 chicken breast

2 green onions

1 cup grape tomatoes (halved) 

1/2 cup marinated artichoke hearts

1/2 cup feta cheese

1/2 cup toasted pecan halves

3-5 chopped fresh basil leaves

Dressing:

1/4 cup olive oil

3 Tbsp water

3 Tbsp rice vinegar 

2 Tbsp apple cider vinegar

2 tsp dry mustard

1 Tbsp ground basil

1 Tbsp ground oregano

1 Tbsp ground parsley

1 tsp granulated garlic

salt and pepper to taste

Directions:

1. Place uncooked quinoa and water in a medium sauce pan. Bring to a boil for 5 min. Place lid on pan and simmer on low for 15 mins. Stir occasionally. Quinoa should become light and fluffy. With a fork toss gently. Place quinoa in the fridge to cool for about 10 min. 

2. While quinoa is cooking, cook the chicken breast and season with your favorite italian seasonings. 

3. Chop green onions and set aside. Once the quinoa is at room temperature mix the chicken, green onions, tomatoes, feta, artichokes, pecans, and basil into the quinoa. 

4. Mix the oil, water, and vinegars with the dry mustard. Mix well. Add the rest of the ingredients and stir until well combined. 

5. Drizzle the dressing over the salad. Toss gently! 

Enjoy! Please feel free to comment and let me know how your salad turns out.  

Great Summer Salad

Curry Broccoli Salad

Created by:

Joanna Hicks

Total Time: 30 min. 

Yields: 4 serving

Ingredients: 

4 cups broccoli florets

4 cups water

1/4 cup sliced small purple onion

1/4 cup slivered almonds

1/4 cup raisins or dried cranberries

Dressing:

1/4 cup olive oil (avocado oil)

1/4 cup apple cider vinegar

2 tbsp mayo (vegenaise)

1 tbsp honey (1/2 pk. nu naturals)

3 tbsp water

3 tbsp curry powder

2 tbsp fresh lemon juice

1 tsp granulated garlic

 sea salt and pepper to taste

Directions:

1. Bring water to a boil. Then blanch the broccoli by submerging the vegetables briefly in boiling water.  Chill in ice water. This is done to preserve texture, color, and flavor.

2. Slice onion into thin wedges 

3. Combine vinegar, mayo, honey, water, lemon juice, curry powder, and garlic in a blender. Pulse till well blended. while blender is still on low add the oil. 

4. Combine broccoli, onions, almonds, and raisins in a bowl. Add dressing. Toss, cover, and refrigerate! 

Serve and enjoy! For best results it is important to let refrigerate for about 3 hours prior to serving.

Be Creative. I've made this salad using dries cherries or chopped fresh medjool dates as an alternative to raisins and it was so good. I've also used 3 tbsp canned  coconut milk instead of mayo (gives it a Thai flare.)

You could also experiment with other nuts.