Marsala Boiled Fruit Cake from Australiaa

Ingredients for the boiled fruit part

(See the note on Australian half-traditional, half-metric cooking measurements)

    •    8oz [250g] butter or margarine

    •    3/4 cup white sugar

    •    3/4 cup marsala all'uovo, or otherwise sweet marsala

    •    1/4 cup water

    •    1 teaspoon bicarbonate of soda

    •    1/2 kilo [1 lb] of mixed dried and candied fruit, mostly glace cherries, raisins and citrus peel, with a bit of pineapple and citron acceptable. See note for more details

Ingredients for the cake part

    •    2 1/2 cups plain flour with 1 1/4 teaspoons baking soda

                (or 1 1/4 cups each of plain and self-raising flour)

    •    a pinch of salt

    •    2 eggs

A note on mixed fruit

Packaged fruit cake mixes (in the US at least) often have far too much colourized citron and pineapple and no raisins, in which case it is better to prepare your own. I use two parts fruit mix, one part glace cherries, one part raisins.

Preparation

1. Boiling the fruit

Put the butter in a large saucepan over low heat, and as it starts melting, add the other boiled fruit ingredients and stir steadily but calmy until the butter is fully melted. Increase then heat until the mixture starts boiling, then turn it down and keep simmering for ten minutes. (Watch it as the bicarb make it rise quickly.) Then remove from heat and allow to cool.

2. Assembling the cake

As the fruit mixture cools, preheat the oven, sift the flour, baking powder and salt into a basin, and aside, beat the eggs well. Add the cooled fruit mixture, stir until well mixed, then add beaten eggs and again stir until well mixed. Poor into a greased non-stick (or paper lined) bread loaf tin (or 9"/23cm round cake tin).

3. Baking

Bake at moderate heat (350F/180C) for about one hour and twenty minutes, or until a skewer comes out clean (if in doubt, early is safer than late).

Eating

Contrary to custom in some places, I do not recommend pouring brandy or anything else over this cake.

It should last a month or more after cutting if kept covered.

English Scones

Click on Image to Enlarge

Turkey Cheese Ball

Turkey Cheese Ball

While the real bird is roasting, you can present your guests with this tasty Thanksgiving turkey. Our flock of clever Test Kitchen cooks dreamed up the recipe for this festive cheese ball centerpiece.

12 ServingsPrep: 45 min. + chilling

Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 6 ounces deli smoked turkey, finely chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 1 tablespoon finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• DECORATIONS:
• 3 packages (3 ounces each) cream cheese, softened
• 2 tablespoons milk
• Brown, orange and yellow paste food coloring
• 6 large oval crackers
• 1 large sweet red pepper
• 1 small yellow summer squash
• 1 cup pecan halves
• Assorted crackers

Directions

• In a small bowl, beat the first six ingredients until combined. Shape
• into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until
• firm.
• 
  
• In another small bowl, beat cream cheese and milk until smooth.
• Divide among four small bowls. With food coloring, tint one bowl
• brown, one dark orange and one light orange (using yellow and
• orange); leave one bowl plain.

Marinated Mozzarella

Marinated Mozzarella

“I always come home with an empty container when I bring this dish to a party-and I've used the recipe for years," says Peggy Cairo in Kenosha, Wisconsin. "It can be made ahead to free up time later. I serve it with pretty party picks for a festive, holiday look.”

8-10 ServingsPrep: 15 min. + marinating

Ingredients

• 1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
• 1 tablespoon chopped oil-packed sun-dried tomatoes
• 1 tablespoon minced fresh parsley
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon minced chives
• 1/4 teaspoon garlic powder
• 1 pound cubed part-skim mozzarella cheese

Directions

• In a large resealable plastic bag, combine the first seven
• ingredients; add cheese cubes. Seal bag and turn to coat;
• refrigerate for at least 30 minutes.
• 
  
• Transfer to a serving dish; serve with toothpicks. Yield: 8-10
• servings.

Extra special Pumpkin Pie

Pumpkin Pie Recipe Pate Brisee (Short Crust Pastry): 1 1/4 cups (175 grams) all-purpose flour 1/2 teaspoon salt 1 tablespoon (14 grams) granulated white sugar 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces 1/8 to 1/4 cup (30 - 60 ml) ice water Pecan and Gingersnap Layer: (optional) 1/4 cup (25 grams) pecans, toasted and ground 1/4 cup (25 grams) gingersnap cookies, crushed Pumpkin Filling: 3 large eggs 2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin 1/2 cup (120 ml) heavy whipping cream 1/2 cup (110 grams) light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt Maple Whipped Cream: 1 cup (240 ml) heavy whipping cream 1 1/2 tablespoons pure maple syrup   Pate Brisee:  In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball.   Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.  This will chill  the butter and relax the gluten in the flour.  After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.  (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan.  With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.  Pecan and Gingersnap Layer:  Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic.  Cool and then place the pecans in a food processor and process until finely ground.  Combine the ground pecans with the crushed gingersnap cookies.  Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.  Cover and return the pastry to the refrigerator while you make the pumpkin filling. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.  Make the Pumpkin Filling:  In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.) Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator.  Makes one 9 inch (23 cm) pie. Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.

Toasted Almond Cream Cake

Toasted almond cream cake
Three tablespoons of almond extract sounds like a lot, but it's the correct amount.
7-ounce package ladyfingers (we used two 3-oz packages of Lady Fingers from Specialty Bakers that were about 3" long. didn't have to split or cut in half)
¼ cup (or more) amaretto or almond liqueur
1 pound mascarpone cheese
3 tablespoons almond extract
2/3 cup powdered sugar
2 tablespoons finely ground almonds
2 tablespoons brown sugar
1 tablespoon butter
¼ cup blanched almonds, coarsely chopped and toasted
Cut 10 ladyfingers in half to make 20 shorter ladyfingers. Brush one side of the ladyfingers liberally with the amaretto. Stand them vertically around the sides of an 8-inch springform pan, liqueur-side facing inward. Split the rest of the ladyfingers vertically, to create 20 pieces that are full length, but only half a ladyfinger thick. Brush the cut side with amaretto, and place a layer of ladyfingers on the bottom of the pan, liqueur-brushed side facing up. Use pieces of ladyfingers to fill in any gaps.
In a bowl, beat mascarpone cheese until smooth with a large spoon or stiff spatula. Don't over beat with a beater; the cheese may separate. Blend in almond extract, powdered sugar and about 1 tablespoon of amaretto. Spread half the mascarpone mixture on top of the bottom layer of ladyfingers, coming no more than about halfway up the inside of the pan.
Brush more amaretto on the rest of the split ladyfingers, and make a second layer atop the first layer of mascarpone, using pieces to fill gaps, and pushing the ladyfingers into the mascarpone lightly. If there is more amaretto in the ¼ cup you started with, sprinkle the rest over the top of the ladyfinger layer. Spread the rest of the mascarpone over that layer, coming to the top of the ladyfingers lining the inside rim.
In a bowl, mix together the ground almonds and the brown sugar. Melt the butter in a small skillet over medium-high heat. Add the almond pieces and toast them in the butter, stirring, until lightly browned, about 5 minutes or so. Add the toasted almond pieces and the butter from the skillet to the ground almonds and brown sugar mixture. Toss together to make a sort of crumble topping. Scatter the topping over the top of the mascarpone decoratively. Refrigerate a couple of hours, or overnight, before serving.
Makes 12 servings.
Per serving nutrition data: 320 calories, 21 grams fat, 5 grams protein, 23 grams carbohydrate, 0 fiber, 60 milligrams sodium, 2 grams alcohol.

Sweet Potato Cake with Coconut Frosting

An excellent substitute  or addition to your Holiday Table

Sweet Potato Cake with Coconut Frosting

Recipe courtesy Sandra Lee

Prep Time:

40 min

Inactive Prep Time:

0 min

Cook Time:

55 min

Level:

Easy

Serves:

10 servings

Ingredients

• Butter flavored cooking spray (recommended: Mazola Pure)
• 1 (18.25-ounce) box spice cake mix
• 2 cups leftover mashed candied sweet potatoes or yams
• 3 eggs
• 1 teaspoon coconut extract
• 1 1/4 cups evaporated milk
• 1/4 cup vegetable oil
• 2 (12-ounce) cans whipped cream cheese frosting
• 1 1/2 teaspoons rum extract
• 3/4 cup leftover cranberry sauce, drained if necessary
• 2 1/2 cups shredded coconut

Directions

Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
In a medium mixing bowl, combine frosting and rum extract; set aside.
Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.

Thai Chicken Rollups

 

If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.

Yield: 4 servings

Ingredients

• 2  tablespoons  lime juice
• 2  tablespoons  light mayonnaise
• 1  tablespoon  reduced-fat peanut butter
• 1/2  teaspoon  ground ginger
• 1/8  teaspoon  ground red pepper
• 1  garlic clove, crushed
• 4  (10-inch) flour tortillas
• 1/2  cup  chopped fresh basil
• 4  large napa (Chinese) cabbage leaves
• 6  ounces  thinly sliced deli-roasted chicken or turkey breast
• 1  cup  red bell pepper strips

Preparation

Combine first 6 ingredients in a bowl; stir well with a whisk.
Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.

Nutritional Information

Calories:

319 (29% from fat)

Fat:

10.3g (sat 1.8g,mono 3.9g,poly 4g)

Protein:

15.9g

Carbohydrate:

39.8g

Fiber:

2.4g

Cholesterol:

2mg

Iron:

2.8mg

Sodium:

763mg

Calcium:

98mg

Cooking Light, OCTOBER 1998

Ruby Linzer Bars

Makes: about 36

Prep: 25 min.
Bake: 30 min.
Cool: 5 min.

 

Ingredients

• 1  cup butter-flavor shortening
• 1  cup sugar
• 1  teaspoon baking powder
• 1/4  teaspoon salt
• 1  egg
• 1  teaspoon vanilla
• 1/2  teaspoon almond extract
• 2-1/4  cups all-purpose flour
• 1  cup chopped toasted almonds*
• 1/2  cup strawberry or raspberry preserves or apricot jam
•   Almond Glaze

Directions

1. Preheat oven to 300F. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake in preheated oven about 30 minutes or until edges are firm and lightly brown. Cool on cookie sheet on a wire rack for 5 minutes. If necessary, reform indentations by pressing with a spoon. Transfer cookies to wire racks and cool completely.
4. Spoon some of the preserves evenly down center of each log. Drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
5. Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts and set aside.

6. To store: Bake cookie logs as directed; cool completely. Do not fill indentations with jam; do not drizzle with glaze. Place cookie logs in a single layer in an airtight container; cover. Or place logs in resealable freezer bags; seal to close. Freeze for up to 3 months. Thaw cookie logs about 15 minutes. Fill logs with preserves, drizzle with glaze, and cut into slices as directed.
7. Almond Glaze: Stir together 1/2 cup powdered sugar, 1 teaspoon milk, and 1/4 teaspoon almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes 1/4 cup.

Cookie Decoration

Click on Image to Enlarge

Nora's Spaghetti with Sand

Click on Image to enlarge

Poor Mans Gumbo

Click on Image to Enlarge

Warm winter Soups or One Pot Meals

Click on Image to Enlarge