Me: "Pouring over a few new cookbooks. What are you making for dinner?"
Sister: "Me? Probably some soup from Publix. I love their tomato bisque soup. That sounds perfect for a Sunday night doesn't it? Do you happen to have Garey and Nancy's address? I had it in noted in my address book, but I can't seem to find it!"
Me: "Why does this not surprise me...I think that should be your New Year's "Do Better"....clearing away clutter and organizing your buffet."
Sister: "OK sure.....I'll be sure to put this on my resolution list....now....do you have their address?"
Me: "No, but I'll look it up for you. Why do you need it?"
Sister: "Because I am sending out my Christmas cards."
Me: "What? Do you realize that this is January 5th, 2014? A little past due, don't you think? Why don't you just send them a message on Facebook?"
Sister: "Because, I love Christmas cards and I do not like facebook! You know that! I always send my Christmas cards after Christmas because I never seem to get around to it during the holidays. I have always been that way. But the way I look at it, I made the effort to send out my beautiful and carefully chosen cards, and I enjoy sending them! You'll be getting yours in a few days. I figure it's ok to be a little late to the party!"
Me: "Well, that makes perfect sense to me....you are so good at that! That's what I refer to as Big Sister wisdom."
1 cup sugar
1 t. vanilla
1 t. fresh grated orange zest
1/2 cup evaporated milk
Melt the butter in a small saucepan. Add the sugar and continue to simmer, stirring constantly until sugar is dissolved and blended with the melted butter. Add the evaporated milk and orange zest. Continue to stir and heat on low. Add vanilla and pour into a small pitcher. Serve warm over the warm cranberry cake!
1/2 cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup sour cream
Preheat the oven to 350 degrees F. Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking. Do not omit this step. The sauce will leak through the pan and the foil will prevent the leakage. I placed mine on a jellyroll pan when baking.
Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 15-20 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.