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Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Food scientist deconstructs cooking by component — water, fat, starch
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Food scientist deconstructs cooking by component — water, fat, starch
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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in a large bowl, cream together margarine or butter and sugar. beat in eggs, buttermilk or yogurt, and almond extract. in a separate bowl, mix together baking powder, baking soda, flour and salt. add all at once to the wet ingredients, stirring just to blend. grease and flour a tube pan. spoon half of batter into pan. spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce. bake coffeecake in a preheated 350f oven for 55 minutes, or until cake tests done. remove from oven, and cool in pan for 5 minutes. while cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. turn cake out of pan, and dribble glaze over warm cake. let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit! ).