teresafloyd: (Default)
There isn't really enough time before Christmas, but I think I'll give it a try! I combed the web and my cookbook collection, and this is what I've come up with. It's a hybrid of many but based mostly on allrecipes.com/recipe/christmas-fruitcake-2/detail.aspx

Combine and allow to blend for 24 hours:
1/2 cup chopped, dried cherries
1/2 cup chopped, dried mango
1 cup dried cranberries
1 cup mixed peel
1/2 cup chopped, dried sultana raisins

(Total: 3 and 1/2 cups of fruit)
1 cup dark rum

Next morning:

Butter two 9 by 3 round pans (or equivalent) and line with parchment paper. Butter the parchment paper.

Preheat oven to 325 F.

Cream together:
1 cup butter
1 cup packed brown sugar

Beat in:
4 eggs.

Whisk together:
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice

Stir together:
1/2 cup unsulfured molasses (or honey)
1/4 cup milk

Add dry ingredients to creamed mixture in three additions, alternating with liquid ingredients.

Stir in prepared fruit and rum along with:
1 cup chopped walnuts (or pecans, or almonds)

Scrape batter into prepared pans.

Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.

Storing instructions, from the link above:

"Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If
storing longer, douse with additional rum for every 10 weeks of storage."

Since I don't have time to mellow it for ten weeks, I think I'll poke the cake with a skewer after taking it out of the pans, and pour some rum into the holes,

Any experienced bakers with any warnings, or sage advice?


Jan. 24th, 2011 03:59 pm
teresafloyd: (Default)

I made this from the recipe in the previous post (though I reduced the cream of tartar by 1/4).  It tastes as good as it looks!  Thanks Peppermint for the tips.
teresafloyd: (Default)

I cobbled together at least three different recipes.  I want to try this, but first must obtain cream cheese and sour cream:

New York Cheesecake



1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened


Combine flour, sugar, egg, and butter or margarine.  Spread in the bottom and part way up the sides of a well-greased 10” sprinform pan. Prick with a fork and bake at 400F for 15 minutes.  Cool completely.



3 (8 ounce) packages cream cheese (not light) at room temperature
1 cup white sugar
2 tablespoons flour
4 eggs, room temperature
1 Tablespoon vanilla extract
3/4 teaspoon cream of tartar (modified from 1 teaspoon)


Cream the cream cheese until smooth.  Beat in sugar, and flour.  Beat only until smooth (about 2 minutes). Add the eggs, one at a time, beating about 30 seconds after each addition.  Add vanilla and cream of tartar. 

Pour the batter into the chilled crust and bake at 400F for 10 minutes, then lower the temperature to 200F and continue to bake for 45 minutes or until slightly firm but with a wobbly wet-looking centre.  Cool on a rack for five minutes, while preparing the topping



500 ml sour cream
1 teaspoon vanilla extract or almond extract
1/2 cup white sugar


Mix sour cream, flavouring and sugar together until smooth. 

Pour over cheesecake from edges to centre. 

Bake for 5 more minutes.

Turn the oven off and allow the cheesecake to cool in the oven for about an hour before removing to a rack to cool completely. Allow to cool to room temperature and then refrigerate at least 6 hours or overnight before serving.  Top with fruit, pie filling, and/or whipped cream, if desired.

teresafloyd: (Default)
Oatmeal Chip Cookies
1 cup margarine, softened
1 1/2 cup lightly packed brown sugar
1 cup white sugar
2 eggs
2 teaspoon vanilla
3 cups whole wheat flour
2 cups rolled oats
4 teaspoons baking soda
1 teaspoon salt
1 1/2 cup chocolate chips
1 1/2 cup chopped nuts (optional, but good for extra deliciousness)
Beat margarine well. Beat in sugar until fluffy. Beat in eggs and vanilla. Stir baking soda and salt into flour then stir into liquid mixture. Gently fold in oatmeal, chocolate chips, and nuts (if using). Bake at 350F until just barely cooked. Undercook slightly for a chewy cookie.
teresafloyd: (Default)
"One Hundred" Good Cookies from Let's Break Bread Together
(About 50 one ounce cookies)
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 egg
1 cup crisp cereal like rice krispies, or 1 cup chopped walnuts
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3 cups whole wheat flour.
Drop onto ungreased baking sheet and bake at 350F for about 12 minutes. Cool a couple of minutes before removing to rack to cool.

These are quite sweet and a bit high in fat, but they came out very light and crisp-chewy. I think they'll be awesome frozen one or two to a bag for lunches.
teresafloyd: (Default)
Modified from "Let's Break Bread Together"

Molasses Ginger Muffins
Sift together:
2c whole wheat flour
2c white flour
2 t salt
2 t soda
3 t ginger
1 t cloves (or part allspice)
Make a well in centre.
Place in a measuring cup:
2 T vegetable oil
Fill to 2 c with:
hot water
Fill to 4 c with:
Add liquids to dry ingredients. Bake at 375 F for 15 to 20 minutes.
Makes 24.
teresafloyd: (Default)
Potato Crescent Rolls

2 potatoes, peeled (1 cup cooked)
1 (.25 ounce) package active dry yeast
1-1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar 2/3 cup shortening
2 eggs
1-1/2 teaspoons salt
6-1/2 cups all-purpose flour
1/4 cup butter, melted

Cook and mash potatoes. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and refrigerate at least 8 hours and up to 5 days.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Roll out each round into a 12 inch diameter circle. Brush with lots of butter and cut each circle into 16 wedges. Roll up tightly starting with the large end. Place point side down on lightly greased baking sheets with the ends bent in to form a crescent shape. Cover and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 minutes, or until golden brown.

Mix garlic or cinnamon into the butter topping for more variety. Makes 32 rolls
teresafloyd: (Default)
I found this 1937 cookbook stashed away, along with a ton of others my Mom and Nana had saved.

I love the retro-futuristic geometry of the cover!

I'm scanning the pages.  Watch this space for more.

Copyright 1937. This one must have been Nana's because Mom was three. )


teresafloyd: (Default)

August 2016



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