Author: QuiltLady

COOKING THURSDAY ~ CRANBERRY COFFEE CAKE aka NANTUCKET PIE meets BOSTON CREAM PIE for a CRANBERRY UPSIDE DOWN CAKE ~ 2026 BLOG 365.8B

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This sweet and lip puckering tart combination is completely irresistible! My whole family LOVES this coffeecake as a Christmas morning treat. If you can’t decide whether to make cake or pie for your holiday celebration, this recipe right here is your answer!

I originally heard about Nantucket Pie on PINTEREST and then it kept appearing on Facebook, so I finally broke down and made some. The first batch was horrible – too dry and chalky! I then altered the recipe to keep the cranberry layer from the original recipe, but used the cake recipe of a Boston Cream Pie for the cake portion.

You just simply pour the cranberry filling into a pie pan and top it with the batter. The magic happens when you invert it after baking. And don’t forget to add a scoop of vanilla ice cream or FRESH whipped cream.

CHRISTMAS CRANBERRY COFFEECAKE aka NANTUCKET PIE serves 6-8
This recipe yields enough batter for a layered 8 or 9 inch layer cake, 24 cupcakes or a 9 x 13 inch cake. Recipe can be easily halved.

Prep time 20 minutes
Cooking time 25 minutes
= Total time 45 minutes

FILLING
2 cups FRESH cranberries
½ cup sugar
1 teaspoon dried orange peel

½ cup chopped walnuts or pecans, optional

  • Preheat the oven to 350°.
  • Grease and flour two 9 inch cake pan. Set aside.
  • Combine the filling ingredients and stir to combine making sure cranberries are well coated in sugar.
  • Pour into two generously buttered 9 or 10 inch cake pans.

3 cups sited AP purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup neutral oil
1 1/2 cups sugar
4 LARGE eggs
3 teaspoons PURE vanilla extract
1 cup WHOLE milk

  • In a bowl, sift the flour, baking powder and salt until well combined.
  • In a separate mixing bowl, combine the eggs, vanilla and sugar, whisking for 1-2 minutes on medium speed until the mixture has slightly thickened and lightened in color. 
  • Whisk in the oil.
  • Add the flour mix and milk to the eggs and sugar mix in alternating batches, starting and ending with flour mix. DO NOT over mix.
  • Divide batter evenly between cake pans over the cranberries and bake at for 25 – 28 minutes or until toothpick comes out clean or with a few moist crumbs. DO NOT over bake.
  • Cool completely in an airtight container.
  • Serve warm with FRESH whipped cream, vanilla ice cream and/or a dollop of FRESH cranberry sauce.
  • Enjoy!


NOTES:
FRESH cranberries are best, but frozen work also.
If you do not have a 10″ pan, a 9″ pan will work, but it will need to bake 5-10 minutes more.

 

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.8A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

  • In a small bowl pour rum over raisins and set aside for 10-15 minutes.
  • Line two 9-in. round baking pans or 9×13 baking pan with parchment paper; grease and set aside.
  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
  • Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  • Drain raisins of excess rum.
  • Fold pineapple and raisins into cake batter.
  • Pour into prepared pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

  • In a large bowl, beat cream cheese and butter until fluffy.
  • Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
  • Place bottom layer on a serving plate; top with half of the frosting.
  • Repeat with remaining cake layer.
  • Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly.


TUTORIAL TUESDAY ~ HOW MANY TIMES CAN YOU REUSE FRYING OIL? ~ COOKING OIL ~ BLOG 365.6

HOW MANY TIMES CAN YOU REUSE FRYING OIL?

Typically you can reuse cooking oil MANY times, BUT it depends on what you’re frying! The type of oil can make a difference also. What you’re frying also makes a difference. Just remember that frying oil takes on the flavor of whatever it originally fried. Keep this in mind for future frying. If you used oil to fry fish, it probably won’t be good for frying donuts next, but you can go in reverse — the oil you fried donuts in would be just fine for frying fish or something savory.

Frying oil has a longer lifespan than people realize and it can be used several times before you need to dispose of it. Reusing oil is the best way to reduce not only waste, but also the cost of frying. 

Frying things like French fries or chips without breading allows you to reuse oil 8-10 times.

Frying things like fish or chicken with Breading you can only reuse the oil 2-4 times. Items like fish can transfer flavored and particles that will make your oil smell rancid, smoke heavily or just become dark and foamy.

Straining your oil properly and storing it in airtight containers helps. BUT, oil degrades with EACH heating so you need to use your best senses and air on the side of caution.

Signs that it’s time to dispose of your oil:

  • Smell: Rancid, musty, or “off” odor.
  • Appearance: Dark, cloudy, or foamy.
  • Performance: Smokes easily before reaching cooking temperature or food becomes soggy/greasy. 


How to reuse frying oil and How to Extend Oil Life:

  • Cool & Strain: Let oil cool, then filter out all food bits with cheesecloth or a fine-mesh sieve. 
  • Store Properly: Keep filtered oil in a sealed, light-proof container away from heat. 
  • Replenish: Top off used oil with fresh oil to maintain quality. 

How to dispose of frying oil:

Eventually, frying oil hits a point at which it can no longer be used. When this happens, it’s time to dispose of it, which can be difficult.
Do not pour it down your sink drain. The oil can congeal and clump, clogging your pipes and leading to a plumbing disaster. 

  • Solidify it, then trash it:
  • Transfer it to a closed container, then toss it: You can pour your oil into a sealed disposable container (like the bottle it originally came in), close tightly, and throw it away.
  • Recycle it: Depending on where you live, you may be able to recycle your used oil. Use the handy navigator from Earth 911 to search for recycling drop-offs near you, or check with local services.

BLOG 365.5 ~ HAPPY HOMEMAKER MONDAY ~ week 1 of 2026 ~ MENUS & RECIPE LINKS

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Happy New Year! Here we are again starting a fresh new year, yet it’s really just another Monday. I always get a bit turned around with what day is what when the holidays fall in the middle of the week, but I’m looking forward to getting back on track this week.

I ordered new footlocker totes with wheels to reorganize some Christmas decorations into and they arrived early, but I’m just not ready to take down the tree, so they sit here empty for now, at least until Wednesday or so.

I’m not one for making resolutions, but I am one for being organized and have plans in place. I’m going to once again do BLOG 365. It will be year 4 for me 🙂 I’m also planning on an even more organized approach to this year. Of course I’ll do Happy Homemaker Monday like always since it’s my cornerstone for being grounded to the week ahead, but in order to stay on track for the WHOLE year, I am going to assign different tasks to specific days, similar to what I did last year, but even more organized. All my recipes will post on Thursdays for Cooking Thursday, Sundays will continue to be for inspirational thoughts, Wednesdays will be funnies or wordless pictures and Tuesdays will be my day for some tutorial ideas, etc… The beauty of this method is that when I have some down time, like rainy or snowy days, I can pre-schedule multiple posts like recipes and such that don’t require same day thoughts. And my word for this year? PROGRESS. In everY possible aspect of my life and world; tangibly, spiritually, physically, psychologically, emotionally, technologically etc… I need to make progress. And I have the faith and belief that 2026 is just that year to make it happen.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re still waiting for the other shoe to drop around here and announce that winter has arrived. The last time we got too complacent with a mild winter, Mother Nature walloped us with SNOWMAGGEDON, so we’re careful what we wish for since then. This week will be somewhat wet with highs in the high 40’s to low 50’s and lows not too far off in the high 30’s. That said, it’s still layer weather.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S
TO DO LIST, PROJECTS, TRAVEL, APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING My friend posted this funny for New Years and I have to admit it made me laugh A LOT 🙂 and fortunately I did NOT do laundry that day!
  • GROCERIES & ERRANDS I’ll be heading into town in a bit to get groceries and errands accomplished for the week.
  • PROJECTS & TRAVELS We’ve finally decided on a trip. February 1st is the anniversary of my cancer surgery and we’re going to go to the coast for my 15th anniversary of being cancer free. We’re actually hoping for stormy nights and clear days to explore the beaches and shops. All our friends have given us suggestions on where to stay, eat and play.
  • RECIPE RESEARCH & MENU PLANNING I’m still contemplating this category for the month of February.
  • DVR/TV We’re still cleaning out the DVR and so many new shows will start this week.
  • ON MY MIND We’ve been planning a trip in the spring to explore some new far away neighborhoods to relocate to. We have an entire list of reasons why we’re doing this as well as an entire list of criteria for what a new location must have. Once again medical and health care have moved to the top of the list. The area where we currently live has some of the worst health care and longest wait times. Hubby’s primary doctor was replaced last fall by a PA when the primary that he loved decided to retire. This in turn required rescheduling his annual appointment. When that appointment date came around, we received a phone call that the PA was out that day and they needed to reschedule AGAIN! which moved it out another 2 months. The 1st appointment was in early October, the rescheduled 2nd appointment was to be in December and the 3rd once again rescheduled appointment was supposed to be next week, but we received yet another call last Friday saying that the PA has left the practice and we would get a call when they have found yet another replacement ::SIGH:: So an appointment from 3 months ago is yet to be determined. I’m certainly happy it’s not a dire situation. This is truly par for the course with the horrible shortage of decent medical care in this area… Needless to say, we’re anxious to figure this all out.
  • THINGS THAT MAKE ME HAPPY Snuggling my toes deep into a plush blanket to warm them up, holding my favorite mug full of warm coffee to warm up my fingers, snuggling under a favorite quilt when I wake up in the middle of the night to read a little more…the smell of fresh French toast with REAL maple syrup…

READING TIME

Book club was last Saturday and we FINALLY had a great discussion (so I hear) about a very complicated book, GONE BEFORE GOODBYE by Reese Witherspoon and Harlen Coben. Unfortunately, I didn’t make it 🙂 Not sure if they chose a new book, but I still need to finish the new mystery thriller I started, FORGET ME NOT by Stacy Willingham while waiting on book club to decide.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 1/5
MONDAY
 1/6
TUESDAY
 1/7
WEDNESDAY
1/8
THURSDAY
1/9
FRIDAY
1/10
SATURDAY
1/11
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
BAKED HAM & BEANS
CORN/YOYO clean out refrigerator night or you’re on your own
CLAM CHOWDER & CRUSTY BREAD
CORN/YOYO clean out refrigerator night or you’re on your own
ASIAN POT PIE with SCALLION PANCAKE TOPPING
HAM & CHEESE QUICHE
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

I just fell in love with this absolutely gorgeous original “fire painted” copper art piece that my friend bought for her daughter. The picture just doesn’t do it justice. My mom knew we didn’t really “need” anything so she made this fun little money tree for us for Christmas which will help with that trip next month. 

And who can resist fresh baked cinnamon rolls? And our son found this fun tank that is a whiskey dispenser for hubby with engraved glasses.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CHOCOLATE CARROT CAKE
  • CRANBERRY UPSIDE DOWN CAKE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half. 
The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

  • Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
  • Gently toss together all ingredients.
  • Serve on a bed of lettuce or spinach or in pita pockets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

  • Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
  • In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
  • Pour wet mixture over and fold together until well blended.
  • Sprinkle with almonds.
  • Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

  • I PREFER orzo to rice in this recipe for better texture.
  • I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
  • This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.