Thursday, August 18, 2011

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


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.


Tuesday, August 16, 2011

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

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

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

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.