Tuscan Sun Orange Cranberry Cake

I found this recipe in the 2019 Taste of Home Christmas.  I have been getting Taste of Home for almost 20 years.  I have found some great recipes over the years.  Cranberry orange is one of my favorite flavor combinations.  I cannot wait to make this.

1/3 C. sugar
1/3 C. canola oil
2 large eggs at room temperature
1 tbsp. grated orange zest
1 tbsp. orange juice
1/3 C. all purpose flour
1/3 C. cream of wheat or farina flour
1/2 tsp. salt
1/4 tsp. baking powder
1/3 C. dried cranberries, chopped
1/4 C. sliced almonds

Orange glaze
3/4 C. confectioners sugar
1 tbsp. orange juice
2 tsp. 2% milk
Grated orange zest, optional

Preheat oven to 350 degrees.  Grease an 8 inch round baking pan.

In a large bowl, beat the sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk the flour, cream of wheat, salt, and baking powder; gradually beat into oil mixture. Stir in dried chopped cranberries.

Transfer to prepared pan; sprinkle with almonds. Bake until toothpick inserted in the center comes out clean, 20-25 minutes.

Combine the glaze ingredients; pour over warm cake. Cool for 10 minute s before serving.

Apricot-Apple Cider

This recipe is meant to be served warm but I may try chilling it and serving it with some Tito’s Handmade vodka.

8 C. unsweetened apple juice
1 12oz. ginger ale
1/2 C. dried apricots, halved
1/2 C. dried cranberries
2 cinnamon sticks
1 tbsp. whole allspice
1 tbsp. whole cloves

Additional cinnamon sticks and fresh cranberries, optional

In a 5 quart slow cooker, combine apple juice and ginger ale.  Place the apricots, cranberries, cinnamon sticks, allspice, and cloves on a double thickness of cheesecloth; bring up the corners of the cloth and tie with string to form a bag.  Place in slow cooker; cover.  Cook on high for 3-4 hours.  Discard spice bag.  Garnish individual servings with cinnamon sticks and cranberries if desired.

Per 3/4 cup serving: 79 calories, 0g. fat, 0g. cholesterol, 8mg. sodium, 20g. carbs, 0g. protein

Balsamic Bruschetta

I made this for our Labor Day BBQ today.  I used white balsamic vinegar, shredded Asiago cheese and I let the mixture chill for 4 hours before serving.  I also toasted thinly sliced French bread in a 350 degree oven for 15 minutes after brushing it with a mixture of olive oil, granulated garlic and pepper.  It was a huge hit!

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar

 1 teaspoon olive oil

• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.