Looks like it's pretty much a ....fruit cake?
But you set it on fire...so that's neat! :>)
Posted on 12/07/2013 9:49:27 AM PST by libertarian27
Can’t print out?
Just cut and paste to a cookie text file.
Now go ahead and bake your little heart out.
If you've never read it...it's my pleasure to acquaint you with his humor. If you've read it, and somehow, forgotten it..then enjoy again..
I own a Va Jr League Cbook which I treasure.
But I actually found a bookstore in a Georgetown, DC mall which carried every single Jr League Cookbook ever published.
food. com web site also has several Jr League recipes.
B&N once carried an encyclopedic Jr league Favorites Cookbook.
Checkout alibris.com----has OOP books from all over.
That fruit cake column was cute ;)...
I made fruit cake from scratch once.......ONCE
It was... ‘good’ ...but real expensive to make with all the candied and dried fruit and nuts. The recipe made a ton of it....tried to give some away - no luck....froze most of it eventually and threw it away after a week long power outage :)
I do dabble yearly in consuming fruit cake - it’s an interesting concoction. Bought one of those Claxton FC’s last week (just because) and doused it in Rum inside a ziplock bag to bring it to life :>)
....maybe I just like rum.....
(sorry, I forgot to post a new thread last Saturday - oops)
Make sure to check out the no-bake "Rum Balls" under Desserts..I've made 'em..yum...and one time when I was out of rum, I used bourbon...
You are forgiven..LOL...BTW..make sure to check out the link in my #65
Back before I retired, for almost a decade, one of our fund wholesalers would send me one from either Harrod's or Marks & Spencer...I for one couldn't stand it...after the first year it went into the recycled gift bin..to be trotted out next year to some poor unsuspecting soul..
Christmas Plum Pudding
SERVES 8
2 1/4 cups, breadcrumbs
(made from stale white, French, Italian or egg bread – just tear up stale pieces of bread and process in food processor to make crumbs)
1 cup, sugar (may be partly brown sugar, if desired)
2 cups, currants
1 cup, raisins
1 1/2 cups, cranberries (or substitute chopped, peeled tart apples), I use dates as my Grandmother did.
1/2 cup, candied orange peel
1/2 cup, candied lemon peel
1/2 teaspoon, ground cinnamon
1/4 teaspoon, ground cloves
1/8 teaspoon, freshly grated nutmeg
1/4 cup, chopped pecans [Optional]
8 ounces, veal (beef) suet – ground or chopped very fine
(see Cook’s Note below)
5 large eggs – beaten well
1 1/2 cups, good brandy
2 tablespoons, unsalted butterHARD SAUCE – if desired (recipe follows)
[COOK’S NOTE: Order suet from your butcher; it is the delicate fat surrounding the beef kidneys - white and flaky. Suet gives this pudding a rich, distinctive flavor as it dissolves during the steaming and moistens the pudding. To use: Freeze the suet overnight. Then, while it is still frozen, chop it very fine for use in the recipe. 8 ounces of suet - by weight - will measure 2 cups finely chopped.]
In a large bowl, combine the breadcrumbs, sugar, the various fruits and spices, (the pecans, if desired) and the finely chopped or ground suet (see note above). Toss until well mixed. Stir in the eggs and brandy; mix well.
Coat the center of a clean, white kitchen towel with the butter, covering about half the surface of the towel. Line a bowl with the towel, buttered side up; the edges of the towel should drape over the sides of the bowl. Spoon the pudding into the towel.
Gather the ends of the towel, just above the pudding, and tie it closed with string (making a “bag” of pudding).
Fill a large pot with enough water to completely cover the pudding. Bring water to a boil, then set a plate in the bottom of the pot, and gently drop the “bag” of pudding onto the plate. The pudding will float a little bit. Lower the heat to allow water to simmer gently. Cover the pot and simmer for 4 hours. [Add more simmering water if needed to keep the pudding submerged.]
Remove finished pudding from the pot.
To serve immediately: dip the towel in cold water, then gently remove it.
To serve later: leave the towel on the pudding, and refrigerate. At serving time, immerse the pudding in boiling water for 20 minutes to heat it thoroughly, then dip the towel in cold water and remove it.
Serve warm with unsweetened or very lightly sweetened whipped cream.
(I missed posting last Saturday - we'll keep this thread rolling ;))
FYI..early this year, we were doing a St. Pat's day dinner at church..so I'm baking Irish soda bread..for THREE days I tried to find currents..no luck..finally, the manager at Publix special ordered it for me..
Suet’s for the birds....literally - LOL
If you live in the Northern States it should be readily available at most grocers in the winter....
Have checked a cooking chemistry book out of the digital library and will check back in with an answer if I find one. Apparently, you need a pastry brush and water to prevent crystals from seeding more crystals on the sides of the pan. Using the candy thermometer would have been better if you happen to know the temp optimal for making caramel or toffee.
Very retro (remember the Woolworth lunch counters?) But sooo delicious:
Woolworth’s Ice Box Cheese Torte
Yield: 12-16 servings
1 (3-oz.) pkg. lemon-flavored gelatin
1 cup boiling water
1 (8-oz.) pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13-oz.) Carnation evaporated milk, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margerine, melted
Dissolve gelatin in boiling water. Chill until slightly thickened (I chill
this until it is the consistency of an uncooked egg white).
Cream together the cream cheese, sugar and vanilla. Add the gelatin
and blend well. Fold in stiffly whipped Milnot(this can be done with and
electric mixer).
Mix Graham cracker crumbs and melted butter together; pack 2/3 of
the mixture on bottom and sides of a 9x13-inch pan (or larger). Add
filling and sprinkle with remaining crumbs. Chill several hours or
overnight.
Cut into squares and serve plain (my favorite way) or garnished with
fruit.
Missed an ingredient: 5 tablespoons fresh lemon juice (very important and don’t skimp).
CHICKEN & DUMPLIN CASSEROLE
The secret of this is not to stir anything. That’s what makes your dumplings. When you dish it out, you have your dumplings on top.
INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules— not bouillion cubes
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
For busy Freepers:
Complete Steak Dinner in CrockPot
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
Add foil wrapped potatoes and foil wrapped frozen corn cobs
cook on low for 6 hours.
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.
Ahhhh,
Foiled wrapped potatoes in a slow cooker?
Brilliant!
Love foiled wrapped potatoes during party steak roasts, etc. The potatoes are so moist....Most places around here olive oil the spuds and throw in some sliced onion and then wrap in foil and off to the oven - the slow cooker sounds great - especially in the summer (don’t have to turn on the stove)
Thanks for the link-—great recipe blog.
Any cook who can conjure up that many zucchini recipes is a 5-star chef.
And the Rum Balls look fantastic.
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