Tag Archives: Christmas Eve

Dayton’s Sky Room Cranberry Fluff Salad

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My hubby’s wonderful mom would make this salad every Christmas, and it was my father-in-law’s favorite. One year, Christmas was at my house, and this cranberry salad had to travel. Unfortunately, the glass bowl holding the salad broke in transit. My father-in-law could not bear to see it thrown away and ate it anyway … it is that good!

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Serves 6.

Note: This recipe must be prepared in advance. Adapted from the Nov. 4, 1987, Minneapolis Star Tribune issue of Taste.

• 1 lb. fresh cranberries, chopped

• 1 c. sugar

• 2 c. heavy cream

• 5 oz. miniature marshmallows

Directions

In a large bowl, stir together cranberries and sugar and let stand for 30 minutes.ADVERTISEMENT

In a bowl of an electric mixer on medium-high speed, whip cream to peaks. Fold marshmallows into cranberry mixture, then fold whipped cream into cranberries. Transfer salad to a serving bowl and refrigerate at least 4 hours or overnight.

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Rose Cake, (Red Velvet Cake), by Carol Zurawski, circa 1958, invented

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Red Velvet Cake …all the rage now. Writers detail the history; Others debunk the Waldorf Astoria link we believed in.  Google “red velvet” and a billion recipes appear.  A red impostor cake mix is sold at grocery stores.  Ugh.

Well, Mom only made elegant desserts. photo 5 Inside the Waldorf Astoria's $1 billion makeover - CNN Style

The Waldorf-Astoria, sold this cake in the 1920s. Recipes for it began to circulate in the 1940s.

Mom and dad married in August 1958, and when they entertained, mom occasionally made this towering, eight thin-layer cake for the very best of their celebrations.  (The layers in my cake pictured above may be much too thick, they should have been split!)

Her typed, mimeographed recipe is titled “Rose Cake,” then in parenthesis, the fancier, “Red Velvet.”  Still, despite the cake’s opulence, my siblings preferred even another name; we called it “Blood Cake” for the deep red color, and for the looks of horror we incited. This recipe is wonderful.  But this recipe is not for the faint-hearted Continue reading →