Every year I save big bucks by baking cranberry-pumpkin cakes to give as gifts to family and friends. I make a huge batch and split it into small loaves, which I freeze. Then, when I need one, I just reach in and haul it out, wrap it up and by the time I get to the recipient’s home, it’s defrosted and ready to eat. This year, I have a couple left over and they’ll make nice Valentine’s Day gifts for elderly relatives, who appreciate being remembered. I lavish the little cakes with pink frosting for a festive air.
Sara Kennedy Staff writer
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