Saturday, December 17, 2016
2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
1 c. sour cream
1/4 c. water
3 c. self rising flour
2 c. dried cranberries
1/2 cup almond slices
Preheat oven to 325 degrees and butter and flour 2 loaf pans
Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add flour and mix well. Fold in cranberries, almond slices. Pour the batter into both buttered pans and bake both at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack
1/4 cup butter softened
4 oz.cream cheese softened
1 1/2 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
1/4 cup dried cranberries
1/4 cup almond slices
Friday, December 16, 2016
|Serving size 12-15|
¾ cup dried cranberries
1 (8 oz)softened package cream cheese
6 oz. crumbled feta cheese
1⁄4 cup finely chopped green onion
3 large flour spinach tortillas
Combine all ingredients except tortillas, mix well.
Divide and spread mixture evenly on the tortillas.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Then cut into slices.