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Martha Stewart's Cranberry Skillet Cake by Martha Stewart When it comes to cranberries, think beyond jams and sauces. This easy skillet cake is perfect for last-minute baking.
Set aside some time on a hot summer day to make one of Martha Stewart’s best recipes yet. It’s a no-bake layered cherry cheesecake cake that is totally assembled inside a large mixing bowl.
Top with 1/2 cup blueberry sauce, then carefully dollop with another 1 cup cheesecake mixture, spreading with an offset spatula or the back of a spoon to avoid the layers merging.
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One well-known version of berry chantilly cake was designed by baker Chaya Conrad while working at a Whole Foods in New Orleans in 2002 [2] or 2005. [3] [4] Her original inspiration was a recipe from her grandmother. [2] Over the years, and while working for different bakeries, Conrad has changed the recipe many times. [3]
Download all five chapters of Martha Stewart's Thanksgiving Hotline Recipes cookbook for free, courtesy of Sirius Satellite Radio. Each chapter covers a different part of the meal, including soups ...
Modern versions of the recipe may call for a meringue, boiled, or seven-minute frosting, and may include rum or liqueurs in the filling. The cake itself may be white or yellow. There is also a version known as the "Lord Baltimore cake" made with the leftover egg yolks instead of whites. [10] [11] [12] [13]
Cranberry Tart. Serves 10. Ingredients. For the Crust: Unbleached all-purpose flour, for dusting. 1 disk (½ recipe) Pâte Brisée (recipe on next page), chilled
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