Archive for the ‘Holiday Baking’ Category

The November 1983 issue of Gourmet Magazine had two different menus for Thanksgiving dinner.  The first one I’ve already posted here and it was for an alternative Thanksgiving dinner.  In that menu the featured course was cod.

The second menu features turkey for the main course, but with a Southwestern twist.  Here is what the editors had to say about that menu:

Quote -

In terms of gastronomy Thanksgiving is about as traditionally American as holidays come.  Where as goose, ham, or rib roast may grace the Christmas table, turkey with the trimmings has always been pretty much de rigueur at Thanksgiving.  This year, while paying homage to the culinary heritage of our Pilgrim fathers, we also knowledge the cultural diversity of America. Our menu has a pronounced southwestern accent, with such ingredients as chili peppers, pine nuts, and chayote adding regional spice to the familiar favorites of turkey, sweet potatoes, and pumpkin.  With its accent, the menu is just another way of emphasizing that America’s great culinary cornucopia is indeed something to be thankful for.

- End Quote

I hope you enjoy the delicious recipes from this Southwestern Thanksgiving.

Tink

*When I dream, I cook and bake like an artist!*

Pickled Shrimp and Avocado

INGREDIENTS
1 1/2 cups distilled white vinegar
2 onions, sliced
10 cloves
3/4 teaspoon peppercorns, cracked
1 tablespoon sugar
4 teaspoons salt
1 1/4 teaspoons red pepper flakes
1 1/2 pounds shrimp, shelled and deveined
2 avocados
3 tablespoons minced fresh coriander leaves
sprigs of coriander for garnish

INSTRUCTIONS

In a stainless steel or enamel saucepan:
Combine vinegar, onions, cloves, peppercorns, sugar, salt, and red pepper flakes
Bring vinegar to a boil and simmer the mixture for 10 minutes

Add the shrimp, bring vinegar to a boil and simmer the shrimp for two minutes

Let the mixture cool, poured into a ceramic or glass bowl and chill it overnight, covered

Halve the avocados lengthwise, scoop out avocado with a melon baller and fold gently into the shrimp mixture. Add the minced coriander.

Transfer the shrimp and avocado (not including the onions) into chilled glass bowls using a slotted spoon.  Garnish each serving with the spring of coriander.

Discard the remaining pickling liquid, seasonings, and onions.

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Roast Turkey With Green Chile Stuffing

Green Chile Stuffing

INGREDIENTS
2 cups chopped onion
2 cups chopped celery
1 stick (1/2 cup) unsalted butter
2 4 oz. cans chopped green chile peppers including juice
1 1/2 teaspoons crumbled dried sage
3/4 teaspoon dried thyme, crushed
1 pound loaf of homemade type white bread, torn into 1/2″ pieces, left in jelly roll pan to dry overnight at room temperature, uncovered

INSTRUCTIONS
In a large stainless steel or enamel skillet:
Cook onion and celery in butter over moderate heat stirring until softened
Transfer into a large bowl
Add chili peppers and Jews, sage, time, bread pieces
Salt and pepper to taste
Combine all ingredients well and let mixture cool completely
Stuffing will be packed into the turkey

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Roast Turkey

INGREDIENTS
16 to 18 pound turkey, giblets (excluding the liver) reserved for making turkey giblets stock
1 whole slice of homemade type white bread
2 sticks (1 cup) unsalted butter, softened
1/4 cup flour
3 cups turkey giblets stock (recipe below) or canned chicken broth

Garnish:
Fresh whole red or green chile peppers – wearing rubber golf gloves, slit lengthwise from the tip andleave in ice water for at least four hours or overnight, so that they curl

INSTRUCTIONS

Preheat oven to 425 degrees F

Rinse the turkey, patted dry inside and out
Sprinkle turkey with salt and pepper inside and out

Pack the neck cavity with some stuffing, loosely
Fold the neck skin under the body and fasten with skewer
Spread turkey with one stick of butter

Pack the body cavity loosely with the remaining stuffing
Cover the opening with the bread slice and trust the turkey

Place turkey on its side on rack of roasting pan
Roast in preheated oven for 15 minutes
Turn turkey on other side and roast for 15 minutes
Turn turkey breast side up, brush with pan juices

Soak piece of cheesecloth in remaining stick of butter melted and cooled
Drape cheesecloth over turkey
Roast turkey for three hours more, pasting in every 20 minutes
Roasting is complete when a meat thermometer inserted into the fleshy part of the thigh registers 185 degrees F

Remove cheesecloth, skewer, and trusting strings
Transfer the turkey to a platter and keep it warm, covered loosely with foil

Skim off all but one quarter cup of fat from the pan juices
Add flour and cook the roux over moderately low heat, stirring it until it is browned lightly

Add this stock in a stream, whisking
Simmer the mixture, stirring in the browned bits clinging to the bottom and sides of the pan, for 20 minutes
Reduce it over moderately high heat to about 2 1/2 cups
Salt and pepper to taste, strain the gravy through a sieve into a heated sauce boat

Garnish the platter with the chili peppers

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Turkey Giblet Stock

INGREDIENTS
giblets from one turkey (excluding the liver), chopped
3 cups chicken stock or canned chicken broth
3 cups water
1 onion stuck with 1 clove
1 carrot, halved
1 stalk of celery, chopped
cheesecloth bag containing 3 sprigs of parsley, 1/4 teaspoon dried thyme, 1/2 bay leaf

INSTRUCTIONS
In a saucepan:
Combine giblets, stock, 3 cups water, onion, carrot, and celery
Bring the liquid to a boil, skim the froth as it rises to the surface
Add the cheesecloth bag and cook the mixture over moderately low heat for one hour

Strain the stock thru a fine sieve into a bowl, pressing hard on the solids, and let it cool
Chill the stock and remove the fat. The stock may be frozen. Makes about three cops

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Chayote with Red Pepper

INGREDIENTS
3 chayotes (about 2 1/4 pounds)
3/4 stick unsalted butter
1 large red bell pepper

INSTRUCTIONS

Halve chayote lengthwise and cut crosswise into 1/8″ slices
Cut red bell pepper into 1/2″ squares

In a large stainless steel or enamel skillet:
Cook the chayote in the butter over moderate heat, stirring for five minutes, or until it is coated well with butter
Simmer, covered, stirring occasionally for 15 minutes, or until it is softened but still al dente
Add red pepper, salt and pepper to taste
Cook the mixture stirring occasionally for about five minutes or until the red pepper is softened
Transfer mixture to heated serving dish

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Pecan Cornbread

INGREDIENTS
3 tablespoons lard
2 cups milk
2 large eggs, beaten lightly
3 cups yellow cornmeal (preferably stoneground)
1 teaspoon cream of tartar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3/4 cup chopped pecans, toasted lightly

INSTRUCTIONS

Preheat oven to 400 degrees F

Combine cornmeal, cream of tartar, salt, baking soda

In a 9 inch square baking dish:
Heat lard in a preheated oven

In a bowl:
Beat together the milk and eggs
Add cornmeal mixture and pecans
Rtir the batter until it is just combined

Spoon the batter into the 9 inch square baking dish
Smooth the top
Bake it in the middle of the oven for 25 to 30 minutes or until puffed and golden

Remove cornbread from oven
Run a thin knife around the edge of the cornbread
Turn the cornbread out onto a rack and let it cool for five minutes
Cut the cornbread into squares and transfer to a serving tray

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Sweet Potatoes With Tequila And Lime

INGREDIENTS
3 pounds sweet potatoes, peeled and coarsely grated
1 stick (1/2 cup) unsalted butter
2/3 cup tequila
1/4 cup fresh lime juice
3 tablespoons sugar
lime slice for garnish

INSTRUCTIONS
In a large heavy stainless steel or enamel skillet:
Saute the sweet potatoes in the butter over moderately high heat, stirring for five minutes
Add tequila, lime juice, sugar, salt and pepper to taste
Cook the mixture, covered over moderately low heat stirring occasionally
Cook for about five minutes or until the potatoes are glazed and tender but still al dente
Transfer to a heated serving dish
Garnish with lime slice

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Pumpkin Flan

INGREDIENTS
1 1/3 cup sugar
6 large eggs
2 cups canned pumpkin puree
3/4 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
2 cups heavy cream
cinnamon whipped cream (recipe follows)

INSTRUCTIONS

Preheat oven to 350 degrees F

Make caramel

In a small skillet:
Combine 2/3 cup of sugar with 1/4 cup water
Bring mixture to a boil, stirring and washing down any sugar crystals clinging to the sides, using a brush dipped in cold water until the sugar is dissolved

Cook the syrup, swirling the skillet, until it is a deep caramel
Pour into a 2 quart glass loaf pan, tilting the pan to coat the bottom evenly
Let the caramel harden

In a bowl:
Beat the eggs with the remaining two thirds cup sugar
Beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream
Pour the mixture into the caramel coated loaf pan

Set the loaf pan in a deep baking pan
Add enough hot water to the baking pan to reach halfway up the sides of the loaf pan

Place the flan in the middle of the preheated oven
Bake for one hour and 15 minutes or until a knife inserted in the center comes out clean

Let the flan cool and chill it, covered, overnight

Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter

Serve the flan, cut into slices, with the cinnamon whipped cream

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Cinnamon Whipped Cream

INGREDIENTS
1 cup well chilled heavy cream
2 tablespoons sugar
1 teaspoon cinnamon

INSTRUCTIONS
In a chilled bowl:
Beat the cream until it is foamy
Beat in the sugar, a little at a time
Beat in the cinnamon
Beat the mixture until it holds stiff peaks
Transfer mixture to a chilled serving bowl
Makes about 1 3/4 cops

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Pine Nut Tart

INGREDIENTS
Pate brisee (recipe follows)
uncooked rice for weighting a shell
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup light corn syrup
1 tablespoon flour
3 large eggs, beaten lightly
1 teaspoon vanilla
2 teaspoons grated orange rind
1 cup pine nuts, toasted lightly
3 ounces semi sweet chocolate
cinnamon whipped cream (see recipe above)

INSTRUCTIONS

Preheat oven to 425 degrees F

Roll the dough 1/8″ thick
Fit into a 9 inch flan pan with a removable fluted rim
Make a decorative edge 1/4″ higher than the top of the rim
Prick the shell lightly with a fork and chill it for 30 minutes
Line the shell with wax paper, fill the paper with rice
Bake in the lower third of the preheated oven for 10 minutes
Remove the rice and paper carefully
Bake the shell for an additional five to 10 minutes more, until it is golden
Let it cool on a rack

Preheat oven to 375 degrees F

In a bowl:
Combine granulated sugar, brown sugar, corn syrup, flour, and eggs
Beat the mixture until it is smooth
Stir in vanilla, orange rind, and pine nuts
Pour the filling into the shell
Bake the tart in the middle of the preheated oven for 40 minutes, or until the filling is almost set
Let the tart cool on a rack, the filling will send us the Tart pools

In a double boiler:
Melt the chocolate in the top of a double boiler
Drizzle it decoratively over the tart

Transfer the tart to a platter and serve at room temperature with the cinnamon whipped cream

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Pate Brisee

INGREDIENTS
1 1/4 cups all-purpose flour
3/4 stick (six tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

INSTRUCTIONS

In a large bowl:
Blend flour, butter, vegetable shortening, and salt until the mixture resembles meal
Add three tablespoons ice water
Toss the mixture until the water is incorporated
Form the dough into a ball

Knead the dough lightly with the heel of the hand against the smooth surface for a few seconds, to distribute the fat evenly
Reform it into a ball
Dust the dough with flour and chill it wrap in wax paper for one hour

Last night, Jeffrey, Mom, and I sat around the kitchen table looking at 25 vintage November issues from Gourmet Magazine. Jeffrey does the cooking at our house and was interested in trying some new things for this year’s Thanksgiving dinner.

We came up with some very interesting new dishes to try.

We were given a very large cushaw and will probably make something with it.  I had to go online to find out how to spell cushaw, and I found several recipes that I was interested in.  As a matter of fact this cushaw is so large and taking up so much space on the counter that we named it in honor of the friend who grew it.  So, we’ll probably have Roscoe the cushaw for Thanksgiving dinner… and not as a guest!

The recipes we chose were herbed spatzle, cracked black pepper cream biscuits, three-step caramel pecan cheesecake (which is a recipe from the Philadelphia Cream Cheese Company), cauliflower with cheddar sauce and rye bread crumbs, lemony creamed Brussels sprouts and celery, smoked oyster, ham, and rye bread stuffing, and last but not least, Orange flavored sweet potatoes with oatmeal cookie topping.

Because my mom is allergic to Turkey we will be having chicken this year.  I suggest Jeffrey buy two of them and cook them side by side in my large blue, antique enamelware roasting pan. We’ll see how that works out! LOL

I’ll report back after Thursday and share the recipes that we liked!

Tink

*When I dream, I cook and bake like an artist!*

This Menu and the accompanying recipes are from the November 1983 Gourmet Magazine article titled *Cuisine Courante – An Alternative Thanksgiving*. Here is the introduction:

Quote -

YES — we know turkey is traditional. And if Mom had ever tried to serve anything else (with the possible exception of country ham) we’d have shrieked.

Times have changed, however, and eating habits with them. Turkey for the holidays is no longer everyone’s idea of bliss. Whole-grain breads and fresh fruits and vegetables galore have moved from laid-back communes into the national mainstream. So, for those who’d like a non-poultry Thanksgiving this year, we offer an alternative menu: succulent cod with a leek, brown rice, and oyster stuffing, lots of vegetables in various permutations, and a dessert of baked apples with cranberries ( a little tradition ins a healthy thing), walnuts, and a silky maple syrup suace.

Just don’t tell Mom.

- End Quote

In the same issue was another menu, * A Southwestern Thanksgiving Dinner*, articles on Nut Pies, Guatemalan Country Cooking, a Scandinavian Thanksgiving in North Dakota, and Gourmet Christmas Gifts… along with numerous recipes including Baked Pear Pudding, Melted Camembert and Pear Sandwiches, and Sauteed Pears with Currant Sauce.

As usual, Gourmet Magazine is awash with run-on sentences. I’ll try to break them up for clarity!

So… without further ado, enjoy an alternative Thanksgiving!

Tink

*When I dream, I cook and bake like an artist!*

Pumpkin Filled Corn Crepes

INGREDIENTS
one quarter cup minced shallots
1 1/2 tablespoons unsalted butter
1 1/3 cups canned pumpkin purée
two thirds cup cottage cheese
one quarter cup minced scallions
six tablespoons freshly grated Parmesan
18 corn crepes (recipe follows)
melted unsalted butter for brushing the crepes

INSTRUCTIONS
In a heavy skillet:
cook the shallots in the butter over moderate heat, stirring, until they are softened,
add the pumpkin purée and cook the mixture stirring for one minute

In a food processor w/a steel blade or in a blender:
purée the mixture with the cottage cheese
transfer the purée to a bowl
add the scallions, three tablespoons of the Parmesan, and salt and pepper to taste

Spread one rounded tablespoon of the filling on each crepe and fold the crepe in quarters to form a wedge

Arrange the crepes, overlapping slightly, on a buttered ovenproof platter. Brush them with the melted butter and sprinkle them with the remaining three tablespoons Parmesan

Preheat oven to 425 degrees F

Bake the crepes in the middle oven for eight to 10 minutes or until the Parmesan is melted

**********************

Corn Crepes

INGREDIENTS
1 cup cooked corn
three large eggs
three quarter cup milk
1/2 cup all-purpose flour
1/3 cup yellow cornmeal (preferably stoneground)
2 tablespoons unsalted butter – melted and cooled
1 teaspoon salt
Tabasco to taste
1/4 cup minced scallions
melted unsalted butter for brushing the pan

INSTRUCTIONS
In blender or food processor w/steel blade:
blend the corn, the eggs, the milk, the flour, the cornmeal, the butter, and the salt for 30 seconds

Turn off the motor and scrape down the sides with a rubber spatula
blend the batter for 30 seconds more

Transfer the batter to a bowl.

Stir in:
Tabasco
scallions

Let the batter stand, covered with plastic wrap, for one hour

Heat a six to 7 inch crepe pan (preferably iron) over moderate heat until it is hot:
Brush it lightly with the melted butter. Heat the butter until it is hot but not smoking

Stir the batter well. Fill a 1/4 cup measure 3/4 full with batter and pour the batter into the pan.

Tilt and rotate the pan quickly so that the batter covers the bottom with a thin layer and return any excess batter to the bowl

Return the pan to the heat, loosen the edge of the crepe from the pan with a metal spatula and cook the crepe until the underside is browned lightly

Turn the crepe and cook it until the underside is browned lightly

Transfer the crepe to a plate or a sheet of wax paper

Make crepes with the remaining batter in the same manner.
Brush the pan lightly with the melted butter as necessary

Stacked the crepes and keep them covered.

The crepes may be frozen, stacked and wrapped in plastic wrap

This recipe makes about 18 crepes

**********************

Baked Stuffed Cod With Leeks

INGREDIENTS

For the stuffing:
the white part of 1 pound leeks, halved lengthwise, washed well, and sliced thin crosswise
1/2 stick (one quarter cup) unsalted butter
2 cups cooked brown rice
12 oysters shucked, drained, and chopped
1 large egg yolk beaten lightly
2 tablespoons dry whole-grain breadcrumbs
1/4 cup minced fresh parsley leaves
1 teaspoon grated lemon rind

For the fish:
2 large leeks, roots trimmed
a 6 to 7 pound cod – haddock and gill bones removed, the fish cleaned, split along the stomach to within 2 inches of the tail, with backbone removed
vegetable oil for brushing the fish

INSTRUCTIONS

For the stuffing

In a heavy skillet:
cook the leeks in butter, covered, over moderately low heat
stir occasionally for five minutes or until it is soft
transfer it to a bowl

add:
rice
oysters
egg yolk
breadcrumbs
parsley
lemon rind
salt and pepper to taste
Combine the stuffing well.

For the fish

Preheat oven to 425 degrees F

In a large saucepan of boiling salted water:
boil the whole two leeks for five minutes
transfer them carefully with a slotted spoon to a colander
refresh them under running cold water

Remove the leeks’ leaves in one piece, one at a time
slit the lower part of each leaf lengthwise along the stalk

Rinse the leaves under running cold water
lay them flat on paper towels
pat them dry

Fold and crimp together two large pieces of foil to form a piece large enough to enclose the cod.

Brush the foil well with the oil

Put the cod in the center of the foil and brush the skin on both sides with the oil

Season the inside of the cod well with salt and pepper, spread the stuffing in it, and reform the fish

Beginning in the large end of the cod:
lay the leak leaves one at a time, overlapping slightly over the fish and tuck the ends under

Crimp the edges of the foil together to enclose the cod completely.

With a ruler measure the thickness of the cod at its thickest point

Slide the cod diagonally onto a large baking sheet and bake it in the middle of a preheated hot oven 425°F for 10 minutes per inch of thickness

Open the foil carefully, cut the cod crosswise, following the lines of the leak leaves, into 1 inch slices, and transfer the slices with a spatula to a heated platter

Serves six

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Steamed Broccoli With Wheat Germ And Lemon

INGREDIENTS
2 pounds broccoli – separated into flowerets with stalks cut crosswise into 1/4″ slices
1/4 cup butter unsalted
1 1/2 tablespoons fresh lemon juice
3 tablespoons plain wheat germ

INSTRUCTIONS

In a vegetable steamer set over boiling water:
steam the broccoli, covered, for five to seven minutes or until it is just tender but still crisp

Melt butter and combine with lemon juice

Transfer it to a heated platter and drizzle it with the butter mixture

Season the broccoli with salt and pepper and sprinkle it with the wheat germ

**********************

Buttered Carrot And Turnip Dice

INGREDIENTS
3/4 pound rutabagas peeled and cut into 1/3″ dice
3/4 pound carrots cut into 1/3″ dice
3/4 pound turnips peeled and cut into 1/3″ dice
1/4 cup unsalted butter

INSTRUCTIONS

In a kettle of boiling salted water:
boil the rutabagas for two minutes
add the carrots and boil the mixture for three minutes
add the turnips boiled vegetables for three to five minutes or until they are just tender and drain them

In a large heavy skillet:
heat the vegetables in the butter over moderately low heat stirring for three to five minutes or until they are heated through

Season well with salt and pepper and transfer them to a heated serving dish

**********************

Baked Apples With Cranberries And Walnuts

INGREDIENTS
2/3 cup cranberries picked over and chopped
2/3 cup walnuts toasted lightly and chopped
6 tablespoons unsalted butter softened
2 tablespoons maple syrup
2 tablespoons dark brown sugar
6 baking apples – halved lengthwise, cored with a melon ball cutter leaving 1/2″ cavity and rubbed with  lemon half
1 1/2 cups maple custard syrup (recipe follows)

INSTRUCTIONS

Preheat oven to 375 degrees F

In a small bowl combine and mix well:
cranberries
walnuts
4 tablespoons butter
maple syrup
sugar

Divide the mixture among the cavities in the apple halves and arrange the apples in a baking pan just large enough to hold them in one layer

Dot the apples with the remaining two tablespoons butter
Add 1 cup boiling water carefully to the pan
Bake the apples, covered with foil in the middle of the oven for 35 to 40 minutes, or until they are just tender

Serve the apples warm or let them cool to room temperature in the cooking liquid

Transfer the apples to serving plates and serve them with the maple custard sauce

**********************

Maple Custard Sauce

INGREDIENTS
1/2 cup maple syrup
3 large egg yolks
1 cup half-and-half
1 teaspoon vanilla

INSTRUCTIONS

In a saucepan:
reduce the maple syrup over moderate heat to about one third cup
let it cool for 10 minutes

In a bowl:
whisk the egg yolks
add the syrup in a stream, whisking
whisk the mixture until it is combined well

Add the half-and-half scalded, in a stream, stirring

Transfer the custard to a heavy saucepan

Cook the custard over moderately low heat:
stir until it thickens (candy thermometer registers 180 degrees F)
Do not let it boil

Remove the pan from the heat
stir in the vanilla

Strain the sauce through a fine sieve into a metal bowl set in a bowl of ice
let it cool, stirring occasionally
chill it, covered, for a least one hour or up to two days

Here is our family Fruit Cake recipe, courtesy of Cousin Kate.

Rather than put it in the form I usually use here at The Armchair Chef, I have simply cut and pasted the email Kate sent … to let you enjoy her wonderful sense of humor! Can you see why she is one of my Favorite cousins? (Actually, we have a lot of WONDERFUL cousins! LOL)

In the past, when she made this and sent it to us, my brother-in-law Tim and I would battle over it! We would keep it in the refrigerator and cut thin slices. We could usually get the rest of the family to back down but neither of us was willing to give up our claim! LOL

I am including the recipe now, so you’ll have time to let it age properly. Let em know if anyone makes it and wants to send a loaf in my direction!

Btw, Dixie is Dixie Lee Harwood, a formidable matriarch!

Tink

*When I dream, I cook and bake like an artist!*

******

*Our Family Fruit Cake Recipe*

Hey, sweeties… TheArmchairChef is now on my fav’s bar… no pun intended… but realized that if you’re gonna make Dixie’s cake, you have to start now, to let it age… so, here it is…. copied from Dixie Lee’s own hand, with my comments thrown in.

3/4 lb. butter
(oh, damn… gotta take glasses off… can’t read this!!!)
1.25 lb. flour (5 cups, more or less)
1.25 lb. brown sugar (oh, damn.. can’t read my figures here)
4 eggs
1 cup molasses
1 tsp baking soda
Cinnamon, cloves, allspice to taste, probably about 2 tsp of each
1 cup wine (recommend port or a sweet kosher wine… that would have been what Dixie would have had at hand)

1 cup strong coffee
1 “glass” jelly (supposing 6 ounce glass, probably concord grape)
1 lb currants
1 lb. dates
1 lb. raisins
1 box Dromedary Citron (no longer found boxed… get a half pint package, and drain carefully)
1/2 lb. English walnuts
1/2 lb almonds

NOW…. the important part….in Dixie Lee’s day, or even in Dorris Bond’s day… we cut the fruit with dampened scissors… cut it FINELY…. this was my task, as a small child. I think this can be done in food processor, using a bit of the flour required for recipe. the important thing is that the ‘bits” must be recognizable, but tiny…. otherwise, the fruitcake will lose it’s character. The tiny bits of fruit and nuts enable it to be sliced neatly…. not like the commercial fruitcakes which have more shortening, to make the cake stable. Likewise, the nuts must be cut small… this can be done with large knife on cutting board. Food processor will reduce them to mush, which is to be avoided at all costs.

Now… further is from Dorris B…. Dixie Lee seemed to think this part would be just duh???
MAKES…2 angel food pans (or, from my own experience, 2 loaf pans, plus several extra small loaf pans, for gift giving or door stops.)
BAKE…about 3 hours in SLOW OVEN… (I THINK I baked at about 290 or 300… but you know your own oven… adjust…. with the brown sugar and molasses, if you bake too high, it will scorch on bottom, especially in smaller pans. (less time for those)

Now… adjustments I’ve made over years…. cut down on walnuts and almonds, add some pecans. Cut down on dates, add some apricots. I’d love it if sometime in future, we had a Fruitcake Bake Off… I hope to try preserving some lemon rind, once I get to Poway… will use that instead of citron. We can all play with this a bit…. after all, Dixie Lee, from all I’ve heard, was much ahead of her time… and would love that her great grandchildren were still making fruitcake.

OH.. the best part… Dixie doesn’t mention this… but to AGE THE CAKE…. Dorris B. always poured a bit of Welch’s grape juice over, after wrapping the cakes in cheesecloth, and putting them in tins to age. I found that the cheesecloth is important… but also found that tupperware does nicely… and also used some of the wine used in the recipe. (have also in other years, used sweet sherry for the pouring over…. not a lot needed.. just a good healthy splash/sprinkle… enough to dampen the cheescloth, to keep the cakes moist. (wrap each one individually.. do not try to group wrap!!!)

My grandmother used to make these in late October, so as to have some for Thanksgiving… but they were always better at Christmas time!…. age for a month, at least!!!

Love… if this is not coherent, call me…
Kate

For the next several weeks, I will be featuring Holiday recipes from Quilting and Needlework Professionals!I am incredibly excited about it and can tell you that the recipes LOOK scrumptious! Each recipe is accompanied by a reminiscence about the recipe and

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