What's Up - Your guide to what's happening in Fayetteville, AR this week!
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december 15-21, 2019 What's up! 47 try these recipes Crazy for cranberries Sweet-tart and perfectly pretty holiday treats Cranberry Upside-Down Sour Cream Cake Ingredients • 1/2 cup butter • 2 cups white sugar • 2 tablespoons water • 1 teaspoon ground cinnamon • 1 (12 ounce) bag fresh or frozen cranberries • 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 • 2 eggs • 1 teaspoon vanilla extract • 3/4 cup sour cream • Add all ingredients to list Directions 1. 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. 2. 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. 3. 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. 4. 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 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan. Cranberry Bread Pudding Ingredients • 3 cups milk • 1 1/2 cups heavy whipping cream • 3/4 cup white sugar • 5 eggs • 1 1/2 teaspoons lemon zest • 1 1/2 teaspoons kosher salt • 1/4 teaspoon ground cinnamon • 3/4 vanilla bean, split and seeds scraped away • 1 1/2 French baguettes, cut into 2-inch slices • 1/2 cup golden raisins • 1 cup cranberries • 2 teaspoons butter Directions 1. Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes. 2. Preheat oven to 350 degrees F. Butter a 12-inch deep- dish pie dish. 3. Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil. 4. Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes. Pecan Cranberry Butter Tarts Ingredients • 1 cup brown sugar • 1/2 cup chopped pecans • 1/2 cup chopped dried cranberries • 1/3 cup butter, melted • 1/2 orange, zested and juiced • 1 egg, beaten • 1 teaspoon brandy, or to taste • 15 (2 inch) sweetened pastry tart shells • 15 pecan halves • 15 fresh cranberries Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl. 3. Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart. 4. Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes. Courtesy allrecipes.com