Ingredients
3 cups Flour
4 teaspoons Baking Powder
1/2 teaspoons Salt
3 Tablespoons Butter
1-1/2 cup Sugar
1-1/2 teaspoon Vanilla
1-1/2 cup Milk
3 cups Chopped Fresh Cranberries
3/4 cups Butter
1-1/4 cup Sugar
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Preheat oven to 400 F. Combine the first 3 ingredients (flour through salt) in a medium bowl, set aside. Cream together butter, sugar and vanilla in a large bowl. Add portions of the flour mixture into the creamed mixture, alternately with the milk. Beat after each addition. Stir in cranberries then spread into a greased 9x13 pan. Bake for 30-40 minutes or until golden and the top springs back. Combine remaining ingredients (butter through evaporated milk) in a saucepan and bring to a boil over medium heat, stirring constantly with wire whisk. Simmer for 2 minutes then remove from heat and serve warm over cake. Yummy! Note: If using a bundt pan, heat oven to 375 F and bake for 1 hour. Then remove it from the oven and wait 20 minutes before removing from pan and adding the sauce.
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian pasta organized by shape — which sauce belongs with which pasta