Comments on: Turn that frown UPSIDE DOWN! http://justbaking.net/2006/11/18/turn-that-frown-upside-down/ Need We Say More? Fri, 29 Aug 2008 06:44:00 +0000 http://wordpress.org/?v=2.0.4 by: Joanna Miller http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-29 Wed, 06 Dec 2006 21:08:25 +0000 http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-29 M.E. I apologize for not responding sooner. For some reason I was not receiveing notification of comments that were posted. So, I know it's probably moot by now, but the cranberries were fresh. Although I'm sure dried would be good, as well - just smaller and not as plump. It's not too late to try it! Good luck. M.E.
I apologize for not responding sooner. For some reason I was not receiveing notification of comments that were posted. So, I know it’s probably moot by now, but the cranberries were fresh. Although I’m sure dried would be good, as well - just smaller and not as plump.
It’s not too late to try it! Good luck.

]]> by: Well Fed Network - » Ginger Molasses Cake http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-15 Mon, 27 Nov 2006 14:26:14 +0000 http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-15 [...] Posted by Joanna Miller on Just Baking. Last week I told you about the Pumpkin Upside Down Cake with Cranberry Pecan Topping that I was auditioning for a role on the Thanksgiving table.  It was a crowd pleaser, to be sure.  Ultimately, however, I chose to go with a simpler, more understated Ginger Cake with Warm Caramel Sauce, with the thought that cranberries and nuts (to say nothing of pumpkin) would already be saturating the menu.  I was, of course, right about that.  There were three different varieties of cranberry sauce, relish and conserve.  Pecans showed up candied in the salad, toasted in the stuffing, ground with pomegranates in an hors d’ouevre, and in the crumble topping of an apple (and, yes, cranberry) pie.  Oy. I love a pecan as much (and probably more) than the next guy, but enough already… [...] […] Posted by Joanna Miller on Just Baking. Last week I told you about the Pumpkin Upside Down Cake with Cranberry Pecan Topping that I was auditioning for a role on the Thanksgiving table.  It was a crowd pleaser, to be sure.  Ultimately, however, I chose to go with a simpler, more understated Ginger Cake with Warm Caramel Sauce, with the thought that cranberries and nuts (to say nothing of pumpkin) would already be saturating the menu.  I was, of course, right about that.  There were three different varieties of cranberry sauce, relish and conserve.  Pecans showed up candied in the salad, toasted in the stuffing, ground with pomegranates in an hors d’ouevre, and in the crumble topping of an apple (and, yes, cranberry) pie.  Oy. I love a pecan as much (and probably more) than the next guy, but enough already… […]

]]> by: M.E. http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-14 Wed, 22 Nov 2006 04:26:39 +0000 http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-14 I am thinking of making this cake for Thanksgiving myself, and I have a question - are these fresh or dried cranberries? Thanks! I am thinking of making this cake for Thanksgiving myself, and I have a question - are these fresh or dried cranberries?

Thanks!

]]> by: B. Carlson http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-11 Sun, 19 Nov 2006 12:10:00 +0000 http://justbaking.net/2006/11/18/turn-that-frown-upside-down/#comment-11 This has got to be the ultimate Thanksgiving dessert! This has got to be the ultimate Thanksgiving dessert!

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