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Amanda Cabot's Cranberry Torte

Amanda Cabot is the bestselling author of more than thirty novels including the Texas Dreams trilogy, the Westward Winds series, the Texas Crossroad trilogy and Christmas Roses. A former director of Information Technology, she has written everything from technical books and articles for IT professionals to mysteries for teenagers and romances for all ages. Amanda is delighted to now be a fulltime writer of Christian romances, living happily ever after with her husband in Wyoming. Learn more about Amanda at:

Amanda's Latest Book Release: On Lone Star Trail

A woman without a future. A man running from the past.
One enchanting place where broken dreams are mended.

If there’s one thing Gillian Hodge never wants to see again, it’s a man on a motorcycle. Her last encounter with one left her right hand crushed, ending her promising career as a concert pianist. Unsure about the next phase in her life, she heads to Rainbow’s End Resort for some R&R when a sudden thunderstorm causes a motorcycle to crash right in front of her.

When TJ Benjamin’s wife died, he lost more than his best friend; he lost his faith. He has spent the past year wandering the country on his motorcycle, trying not to think about the future. When he finds himself stranded with a busted bike and a reluctant rescuer, he has to wonder about God’s sense of humor.

As these broken people collide, they find that a bright future is still ahead—it just might not be the one they imagined for themselves. Purchase the book HERE.

Amanda Cabot's Cranberry Torte

(I’ve updated the original recipe to make it healthier by substituting applesauce for butter and using only egg whites rather than whole eggs. Since fresh cranberries have a short season, I buy extra bags each year and freeze them so we can enjoy this all year long. If you freeze the berries, there’s no need to thaw them before baking. Simply rinse them before folding them into the batter.~Amanda)

¾ cup granulated sugar
4 egg whites
½ cup unsweetened applesauce
1 tsp almond extract
3/4 cup Grapenuts (I use the store brand)
1 cup flour
2 cups fresh (or frozen) cranberries, rinsed

Preheat oven to 325 degrees. Grease and flour a 10” pie plate or tarte pan. (I take the easy approach and use Baker’s Joy rather than greasing and flouring.) In a medium bowl, mix together with a fork sugar, egg whites, applesauce and almond extract. Stir in Grapenuts, and gently fold in flour and cranberries. Spread in greased pan. Generously sprinkle the surface with brown sugar. Bake for 30 to 35 minutes or until a tester comes out clean. Cool and enjoy. Leftovers should be refrigerated. Makes 12 servings.

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