Cranberry Waldorf Salad

Cranberries look and smell and more importantly, taste like Christmas. Culturally, cranberries are one of our holiday foods. They appear in the fall, and shortly after Christmas we usually don't see them again until next fall. You can always buy a few extra bags as cranberries keep well in the freezer. Then you can use them throughout the year.


I checked out quite a few recipes for Cranberry Waldorf Salad and tweaked one into my very own.  Hope you enjoy.

• 1 1/2 cups chopped cranberries
• 1large red apple, chopped and sprinkled with a few shakes of lemon juice
• 1/2 cup chopped celery
• 1 cup seedless grapes, halved or quartered
• 1/2 cup chopped walnuts
• 2 Tablespoons honey
• 2 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 6-ounce container light vanilla yogurt
• 1/4 cup mayonnaise

Combine all ingredients in mixing bowl. Stir gently yet thoroughly to combine. Cover and refrigerate until serving.

I prefer to chop the cranberries in my small food chopper.  It creates slivers of red throughout the dish.

Serves 6 to 8

Jewish Apple Cake

Apples are still in season here in North Carolina for a little while longer.  One of my favorite cakes to make when apples are in season is this one, Jewish Apple Cake or as it's called in Philadelphia, the Philadelphia Style Apple Cake.  It serves up a lot of large slices for a family get-together or a church supper or just anytime you're having friends over for a meal.  You could also make it ahead of time and freeze it until later for a special event or you could make it and freeze individual slices just for yourself.

Jewish Apple Cake

(or Philadelphia Style Apple Cake)

·         6 cups peeled and thinly sliced Granny Smith apples (about 3 large)

·         1 ½ cups plus 5 tablespoons granulated sugar, divided

·         4 teaspoons cinnamon

·         3 cups all-purpose flour

·         1 tablespoon baking powder

·         ½ teaspoon salt

·         4 eggs

·         ½ cup light brown sugar

·         1 cup vegetable oil

·         ½ cup orange juice

·         2 ½ teaspoons vanilla

Preheat oven to 350ºF.  Grease, sugar, and flour a 10-inch tube pan.

Combine apple slices with 5 tablespoons granulated sugar and cinnamon.  Stir well but gently.  Set aside.

Combine flour, baking powder, and salt in a bowl.  Set aside.

Beat eggs with remaining granulated sugar and brown sugar.  Add vegetable oil, orange juice, and vanilla.  Beat well.  Gradually blend the flour mixture into the egg/sugar mixture.  Mix until well blended, about one minute.

Pour one third of the batter into the prepared tube pan.  Top with half the apple slices, draining off any liquid.  Pour in another third of the batter and top with remaining apple slices.  Top with remaining batter, making sure the apples are covered.

Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean.  Let cool 10 minutes in pan.  Turn out onto a wire rack and let cool completely.  Serves 16.  Remember, this cake freezes well.