Making my way through the leftovers after a holiday meal is always a challenge. I hate to waste food so I try to be as creative as possible when reinventing leftovers to make tasty meals for the family. Yesterday I came across a plastic container containing a few cups of homemade cranberry sauce. I remembered a recipe that I had made years ago for a chunky cranberry quick bread that would use up the two cups of sauce that I had leftover. I searched my trusty kitchen file and found the recipe. With staple ingredients, this batter comes together rather quickly. A sprinkle of maple/cinnamon steel cup instant oats makes for a sweet crunchy topping. This is a great way to turn those holiday leftovers into a sweet treat the whole family will enjoy.
Leftover Holiday Cranberry Sauce Quick Bread
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canola oil
1/2 cup sugar
1/2 cup water
1 teaspoon vanilla
2 cups cranberry sauce
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2″ loaf pan, set aside. Combine flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl; set aside. In a medium bowl, mix oil and sugar until light and fluffy. Add egg and cranberry sauce; mix well. Combine dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist. Fold in chopped walnuts. Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing.
Over the years I’ve baked lots of tasty loaves for friends and co-workers to celebrate the holiday season. This week is no exception for I’ll be pulling out all of my favorite baking pans and an array of Christmas wrapping paper to start my traditional holiday bake. I usually make an assortment of flavorful loaves… a cinnamon swirl loaf, a poppyseed bread loaf, an applesauce nut loaf, and a sweet zucchini breakfast loaf. Some of which are made from the carefully shredded and frozen excess garden produce that I tucked away during the late fall months.
This year I have added a simple, delicious recipe to the mix. This Sweet Almond Pound Cake is moist, dense and full of flavor. While the directions would have you bake the cake in a bundt pan, you can use the same recipe to make this delicious treat in a basic 9×5″ loaf pan. Sprinkle this baby with a bit of confectioners’ sugar or frost with a drizzle of cream cheese frosting before serving or wrapping. A sprinkle of red and green candies makes for a festive addition. Give this loaf to those that you would like to recognize during this gift-giving season or place it on the holiday table for family and friends to enjoy.
…Sending along a wish for the best of health and happiness in the coming year! Merry Christmas and Happy Holidays from Simply Made Kitchen and Crafts!
Sweet Almond Pound Cake
1 package white cake mix
1 (3.4 oz.) package vanilla instant pudding and pie filling (the coconut flavor works well too!)
4 large eggs
1 cup water
⅓ cup vegetable oil
1 tbsp. almond extract
Preheat oven to 350 degrees. Grease and flour 10″ Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat for approximately 2 minutes. Pour into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool cake for 10-15 minutes. Carefully remove from pan and cool completely. Dust with sifted confectioners’ sugar or frost with your favorite cream cheese frosting.
At a recent holiday party, one of my co-workers was kind enough to demonstrate the assembly of this adorable sock snowman craft. You won’t believe how quick and easy this no-sew project is to assemble. A simple white sock, some string, and a few sewing notions make for the cutest of holiday projects for any age to enjoy.
While I was lucky enough to have a personal tutorial, I was able to find a similar link for a quick tutorial video. Here it is… https://m.youtube.com/watch?v=pB4jFqkn8MY
By popular demand, I am posting one of my all-time favorite snack mix recipes. It never fails, whenever I make this mix, I am always asked for the details of the recipe. During the holidays, I usually pack this lip-smackin’ snack into decorative jars to pass along as a homemade gift from the kitchen. Light, buttery, and full of that scrumptious honey flavor, this sweet treat is a winner. Make a big batch and keep a watchful eye as it cools on the kitchen counter. The mix has a tendency to disappear as the minutes tick by … Irresistible!
Honey Nut Snack Mix
6 cups Chex or Crispix cereal
1 1/4 cups mini pretzels
1 cup nuts (peanuts, lightly chopped pecans, or lightly chopped walnuts)
1/3 cup butter or margarine
3/4 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon vanilla
Coat a 13×9″ pan with cooking spray. Add cereal, pretzels, and nuts; set aside.
In a large saucepan, combine butter, brown sugar, and honey. Over medium heat, bring the mixture to a boil and continue to boil for 5 minutes, DO NOT STIR. Remove from heat and stir in vanilla. Carefully pour the hot syrup over the cereal mixture, stirring until well coated.
Bake at 250 degrees for 1 hour; gently stirring every 15 minutes to distribute the syrup evenly over the mix. Let cool on cookie sheets lined with parchment or wax paper. Store in an airtight container.
Recipe adapted from “The Family Table” by Brenda Hyde
The next time you’re looking for a sweet treat this one will not disappoint. Great for holiday gatherings, this party mix is completely addicting. Make a quick batch, place it out on the counter and BAM, it’s gone in a flash. You won’t believe how easy it is to make this delicious treat! It’s a sinful mix that will satisfy your sweet tooth this holiday season.
Sweet and Salty White Chocolate Snack Mix
1 (10 oz) package mini twist pretzels
5 cups toasted oat cereal rounds
5 cups crispy rice or corn cereal squares
2 1/2 cups salted peanuts
1 (14 oz) package peanut M&M candies
2 (11 oz) packages white chocolate chips
3 tablespoons canola oil
Line a few (3) jelly roll pans or cookie sheets with parchment paper, set aside.
In a very large bowl, combine first 5 ingredients; set aside. In a microwave-safe bowl, heat white chips and oil for 2 minutes on medium-high heat, stirring once. Microwave on high for 10 seconds and stir until smooth. Pour over cereal mixture and combine well. Spread into prepared pans, cool and break apart. Store in an airtight container.