My cousin got this recipe when they were in Wisconsin for the cranberry harvest.
Do not be afraid.
This recipe is long, but it is NOT difficult.
2 c. fresh cranberries, partially mashed
1 ¾ cups water, divided
¾ c. sugar
3 T. cornstarch
½ cup butter, softened
1 c. sugar
1 c. sour cream
2 c. sifted flour
½ t. baking powder
½ t. salt
½ t. baking soda
½ c. sugar
1 c. sour cream
1 T. flour
1 t. vanilla
Filling: In medium saucepan, combine cranberries and 1 ½ c.
water; simmer 8-10 minutes, stirring often. In small bowl, combine sugar and
cornstarch; add remaining ¼ water. Stir until smooth. Add to hot cranberry
mixture; cook until thickened, 2-3 minutes, stirring constantly. Cool. Set
In large bowl, cream butter and sugar. Add eggs, one at a
time, beating well after each addition. Mix dry ingredients together and add alternately
with sour cream. Pour into greased 9X 13 baking pan. Spoon cooled filling over
coffee cake; spread evenly. Bake 35-40 minutes at 350. Cool.
Frosting: In small saucepan, combine sugar, sour cream and
flour. Boil 2/3 minutes until thickened, stirring constantly. Cool slightly;
add vanilla. Frost coffee cake.
You could make this cake and your breakfast casserole the night before.
Our boys LOVE this recipe which I got from a bed and breakfast in Colorado Springs.
1 lb. good quality bacon
Line baking sheets ( the kind with sides) with parchment paper. Lay bacon in single layer. Sprinkle liberally with brown sugar. Bake at 350 for about 15 minutes. Keep an eye on it-you don't want it to burn.
Warning: I used 3 pounds of bacon for our party and still ran out. Your guests will love it!
I don't have pics because I was too busy that morning to take any.
Also, I didn't want people to think I was nuts.
Please tell me-what are YOUR favorite brunch recipes?