Sophie McKay's Chocolate Fruitcake (Sort of)

For the Christmas Reading Challenge, I chose Debbie Macomber's Glad Tidings as one of my selections.  There are two stories in this book, and I'm still on the first, so this is not my official review.  It's just that there are fruitcake recipes in this book, and one is for chocolate fruitcake! I'm not especially a fruitcake fan, but this recipe intrigued me.  I wanted to try it.  Although it is still in the oven as I write these words, I decided to go ahead and post.  If you want to make this cake, get on it in the next week because it takes 3-4 weeks in the fridge before it is ready.  

This recipe calls for soaking the cake in creme de cacao, which is a chocolate liquor.  I love Kahlua, so I am using it instead.  

Sophie McKay's Chocolate Fruitcake (Sort of)

Make 3-4 weeks in advance.  Store in a refrigerator.

Place into a large bowl:

2 c maraschino cherries (cut in half)

2 c chopped dates

2 c pineapple tidbits, well drained

1 c coconut

2 c pecan halves

2 c walnuts (I actually substituted 2 cups chopped pecans)

2 12 oz packages semisweet chocolate chips

Beat the following ingredients on low for 30 seconds, then on high for three minutes.  (I put my stand mixer on medium because the bowl was extremely full.):

3 c flour

1 1/2 c sugar

1 TBSP baking powder

1/2 tsp salt

3/4 c shortening

3/4 c butter

2/3 c creme de cacao (or Kahlua)

1/2 c cocoa powder

9 eggs

**Now at this point, I had my extra large mixing bowl full of this:

My stand mixer full of this (After I mixed, it expanded to the top of the bowl):  

And I was getting nervous about mixing the two together, so I was feeling like this:

Fortunately it all fit.

Pour batter over fruit and nut mixture. (Pour is a very poor word choice. Unless you can hold a 10 lb bowl of batter steady with one arm while using the other to scrape the bowl.  I could not, so I spooned it. It was 10 lbs btw, I weighed it.) Pour into two well-greased loaf pans.  (I used a flute pan and a mini loaf pan...and then ate the leftover.)  Bake at 275 for 2 1/2 to 3 hours.  After two hours, check with a toothpick every fifteen minutes. 

When cool, set each loaf on a large piece of plastic wrap and pour a jigger (This is the word she used) of creme de cacao (or Kahlua) over them.  Wrap tightly and place inside a Ziploc bag and keep refrigerated for 3-4 weeks.

I have no idea what this will be like.  The batter was delicious, and that is usually a good indicator.  Stay tuned for Fruitcake Part Deux.

Gingerbread Boys

Every Thanksgiving I enjoy making gingerbread cookies.  My recipe is a slight variation of one that appeared in Country Living Magazine ten or so years ago. Thinking that the dough was too dry, I cut down on the flour.  What I really love about this recipe is the strong spice flavor and slightly less strong molasses flavor.  

Gingerbread Boys

Country Living Magazine

(Makes 2 to 2 1/2 dozen cookies depending on cutter sizes)

2 3/4 c flour

1 TBSP ground ginger

2 tsp ground cinnamon 

1/4 tsp nutmeg

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

6 TBSP butter, softened

1/4 c brown sugar (packed)

1 large egg

1/4 c molasses

2 tsp vanilla

1/4 c molasses

1. Preheat oven to 350.

2. Combine flour, spices, baking powder, baking soda, and salt.

3. In another bowl, beat butter and sugar at medium speed. Beat in egg, molasses, and vanilla.

4. Gradually add flour mixture.  Form into a ball and wrap in plastic.  Let stand at room temperature for 1 hour.

5. Roll, cut, and bake for 7-9 minutes on lightly greased sheet or Exopat Mat.

I always frost mine.  You can make your own icing using powdered sugar, vanilla, and milk. Just keep adjusting until you get the consistency you want. Cake icing in the tub is also good.

The Last Piece of Birthday Cake

Another birthday come and gone. All that is left is this last piece of cake with one bite missing. It was a good one, and I enjoyed it all week. (Thank you, Mom!)  Luckily, I have the recipe book in which this cake appears, so I can share it with you even if I didn't actually bake it myself.  

Amaretto Cake

from The Cake Mix Doctor 

(I highly recommend this book.  The recipes include cake mixes that you "doctor up" to create fancier cakes.  One of my favorites is the Macadamia Fudge Torte!)

Cake:

Vegetable Spray for misting pan

Flour for dusting the pan

1 pkg yellow cake mix

1 pkg (5.1 oz) vanilla instant pudding

3/4 c  amaretto

1/2 c water

1/2 c vegetable oil

4 large eggs

1/4 tsp pure almond extract

Glaze and Garnish

1 c powdered sugar, sifted (I'd be too lazy to sift.)

3 1/2 TBSP Amaretto

1/3 c slivered almonds, toasted

1.   Preheat oven to 350. Mist 10 in. tube pan with spray and dust with flour.

2.  Blend all cake ingredients on low for 1 min.  Scrape sides of bowl and beat on medium for 2 more minutes.

3.  Pour batter into the pan with a rubber spatula.  

4.  Bake 48-52 minutes until golden brown.

5.  Cool on a wire rack for 20 minutes.  Run a sharp knife around the edge and invert onto rack, then again onto serving plate.

6.  Mix powdered sugar and Amaretto.  Drizzle over warm cake.  Scatter toasted almonds over the top.  Allow to cake to cool before slicing.

If you don't feel like making this cake, you could always just buy some Amaretto.  My Dad assures me that it's quite tasty all on it's own.

Here are some other Birthday highlights:

cute new shoes...

a comfy sweater...

And a new cookbook!

Mitford Series Week 2: Louella's Buttermilk Chess Pie

You, like me, may be wondering why this pie is called chess pie.  After looking it up on Wikipedia, I learned that no one really knows why it's called that, but there are a few theories. One is that the look and consistency of the pie is like that of soft cheese.  After making this pie, it seems like a plausible explanation.  It is a cross between a sugar cream pie and a custard pie...very sweet and very eggy and looks a little like soft cheese.  Another theory is that the pie kept well in a pie chest.  Chest pie turned to chess pie eventually.  The last is my favorite. Once there was a clever housewife (domestic engineer) who created a new type of pie.  When her husband wanted to know what her delicious new creation was called, her not so clever answer was "It's jes pie."  Just pie in a southern accent turned into Chess pie eventually.  It is an apt name for this pie.  It's not too fancy, but it's oh so tasty.  If you don't want to make this pie, please take note of the pie crust recipe, also from the Mitford Cookbook.  It is the perfect crust and would please the pickiest 4-H judges in the "flakiness" category.  

Louella's Buttermilk Chess Pie

(from Jan Karon's "A Mitford Cookbook and Kitchen Reader" pg. 128)

1/2 cup unsalted butter melted and cooled, more for greasing the pie pan

1/2 recipe Pastry for a Double Crust (see below)

1 1/4 cups sugar

3 TBSP all-purpose flour

4 large eggs, lightly beaten

1 cup buttermilk (I used low-fat.)

1 TBSP fresh lemon juice (I used lime)

1 tsp vanilla extract

Dash of nutmeg

Dash of salt

1.  Butter your pie dish.  I like to use clear so that I can see if the crust is done on the bottom.Roll out crust and press into dish.  

2.  Mix sugar and flour.  Add beaten eggs.  Add the butter and buttermilk.  Mix well after each addition.

3.  Stir in the lemon juice, vanilla, nutmeg, and salt.

4.  Pour into the crust and bake at 400 for 15 min.  Then lower heat to 350 and bake for 35-40 minutes.  Mine actually went for 45 minutes.  It will be lightly browned on the top...kind of reminded me of creme brulee in appearance. Cool before serving.

It is very good slightly warm.  I stored the leftovers in the fridge, and it made a very tasty, if unhealthy breakfast.  

Pastry for a Double Pie Crust

(From Jan Karon's "A Mitford Cookbook and Kitchen Reader" pg 4)

***Remember to halve this recipe if making this pie.

2 1/2 cups all purpose flour 

1 tsp salt

1 tsp sugar

1/2 cup butter chilled and diced

1/2 cup shortening chilled and diced

1 TBSP sour cream

4-5 TBSP ice water.

1. Place flour, salt and sugar in large food processor and mix.

2. Add butter and quickly pulse five times.  Repeat separately with shortening and then sour cream.

3. Pour into a large bowl and add ice water until dough starts to form.  Form into two disks and place in the fridge to cool for 30 minutes.  (If you half the recipe, make just one disk.)  

The recipe suggests cooling the crust for 30 more minutes after you put it in the pie dish.  I worked quickly and didn't have to do this.

Insanely Delicious Apple Streusel

This is one of  the best apple recipes ever, and it is very simple to make. Here is the link:  http://www.ourbestbites.com/2009/05/apple-streusel-bars.html

Soft Pretzels

I usually try to make healthy dinners for my kids.  Occasionally on the weekend, we are bad and eat something like ice cream for dinner.  Tonight, I made soft pretzels.  I used my stand mixer with dough hook attachment to knead.  The dough was very sticky, so I ended up adding a bit more flour.  I made these pretzels using cinnamon and sugar rather than coarse salt. Then made a simple glaze with powdered sugar, vanilla, and milk to drizzle on top and to use as a dip.   

Here is the link to the recipe:

 http://www.onceuponachef.com/2009/08/soft-pretzels.html

Mini Banana Splits

My five-year old son, Bryce, is persistent at times.  I admit I say things just to appease him, not knowing at the time if I'll actually follow through with it.  "We'll see" was my mom's favorite answer, and I have now retained it as my own.  It works.

  After seeing a picture of a banana split at the 

local ice cream shop, he became obsessed with trying one.  We couldn't get ice cream without the banana split mom and kid dance.

Picture big round blue eyes with long black batting eyelashes and a slight pouting of the lips.  Employing that voice children universally use when they are trying to get something from you, he'd plead, "They look soooo delicious!"  

"Mmhmm," I'd reply. 

"Can I have one?" 

"Not today." 

"Sometime?"

"Maybe."

"I really want one. They look sooo yummy!"  He rubs his tummy for effect.

"I don't have money for that today." (This is another good one.)

"Aaaaww," he moans in bitter disappointment.  

Banana splits are too large and too expensive for a five-year old, but I could understand why he wanted one, so I say in my noncommittal mom voice, "Maybe I'll make some sometime."

"Okay!"  

Right answer!  We can now all be happy with our one dip and sprinkles.

 Well, I finally did make them.  Isn't it cute? 

Bryce even got to help.  The ingredients are basic. Just use a cookie scoop to make your dips mini.