2 cups sugar (I use raw sugar)
3/4 cup butter, softened (I use Earth Balance buttery spread from Trader Joe's)
1 tsp. almond extract
2 cups all-purpose flour (I use unbleached)
2.5 cups whole fresh cranberries (you can also use frozen, thawed, but fresh is better)
2/3 cup chopped pecans
The perfect combination of tart and sweet. Enjoy!
20 November 2011
Discovered a great cake recipe in my mom's recipe box for Thanksgiving/Christmas-time, so I thought I'd share:
Lunchtime in Los Olivos: On the last day of my trip, I went with the rest of the gang up to Los Olivos, where they were going to paint in the afternoon, and had a farewell lunch with them before I drove back to Los Angeles. (I had to go to work the next day, so I cut the trip a day short.) For an appetizer, Karen treated us to a big flat bowl full of all different kinds (and colors) of olives, and I thought it was so beautiful, I took a photo before we devoured them, so I could paint it when I got home (which I did, today). I was inspired by Jennifer Lawson's beautiful cranberry paintings. http://jenniferlawson.blogspot.com/2010/12/good-intentions.html Thanks, Jennifer! You reminded me to save those highlights. This one counts for EDM challenges #306 (draw a snack), #116 (draw something green) and #111 (draw a bowl).