Christmas Delights

This year were were at Ryan's house for our traditional White Bean Chili on Christmas Eve.

Darrell made his delicious cinnamon rolls for the holidays, too.....


Christmas dinner was a roast beef with garlic mashed potatoes and Sunshine carrots.....

Breakfast on Christmas included a favorite cranberry coffee cake.....

Cranberry Upside-Down Coffee Cake

Cake:

1/2 cup coarsely chopped pitted dates

1 cup fresh cranberries

2 Tbs chopped walnuts

1 tsp grated orange rind

1/2 cup butter, softened and divided

1/2 cup packed dark brown sugar

2 Tbs fresh orange juice

1/4 tsp ground cinnamon

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup sugar

1 tsp vanilla

1 large egg

1/2 cup buttermilk

Glaze:

1 cup powdered sugar

1 tsp butter, melted

2 Tbs fresh orange juice

1. Preheat oven to 350 degrees

2. Coat a 9 x 9 pan with cooking spray and dust with flour. Combine first 4 ingredients in a bowl. Melt 2 Tbs butter in a small saucepan over medium heat. Stir in brown sugar, 2 Tbs orange juice and cinnamon; cook 3 minutes, stirring constantly. Pour into bottom of prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

3. Combine flour, baking powder and salt in a bowl, stirring well with a whisk. Cream sugar and 6 Tbs butter in a mixing bowl. Add vanilla and egg. Beat well. Add flour mixture and buttermilk alternately, beating well after each addition, beginning and ending with flour mixture. Spoon batter over cranberry mixture.

4. Bake at 350 degrees for 40 minutes or until a tester comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate.

5. Combine glaze ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut and serve.