Skip to comments.Christmas Memories, Cookies, Candies, and Desserts.
Posted on 11/26/2005 7:32:00 AM PST by carlo3b
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You're too modest. When it comes to typing, editing or converting from HTML I'm all thumbs.
Spent an hour here last night trying to figure out how I accidentally clicked something with the mouse and changed the configuration of a whole screen. Called the help desk and they couln't figure it out either. Played around until I got it back. What a pain!
Ha! I've done that! I use the Opera browser. If I hit a certain combination of keys accidentally, it changes to full screen and I don't have any of the little doohickies at the top of the page. The first time it happened I didn't know what I did...it tooke me a while to figure it out. Frustrating!
|I don't know if the following story is true or not. I hope so!
Wishing you all a blessed Christmas :)
Thanks for keeping the Pilot Lite going on this thread...
Cindy's Kind of Old-Fashioned Fruitcake
2 cups raisins
1 cup golden raisins
1 cup of craisins (dried cranberries)
2 cups of pecan halves or almond slices
(or 1 cup of pecans; 1 cup of almonds)
1 c Halved red candied cherries
1 c Halved green candied cherrie
RUM/BRANDY OR RUM OR BRANDY
OR APPLE CIDER (See note below.)
2 cups of unbleached flour
1 tsp. baking powder
1 tablespoon cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 t salt
1 cup of butter (I use lite butter or Take Control vegetable spread.)
1 c Packed brown sugar
3 Eggs (I use Egg Beaters.)
2 tablespoons of unsulphured molasses
2 tsp. of Vanilla
OPTIONAL: I grate 1 large orange and add the grated orange rinds to the mix.
NOTE: I put the raisins, golden raisins, craisins in a bowl the day before and
cover the mix with liquid. Some people prefer just rum or just brandy. I like
to use half of each which equals about 2 cups of liquid. The last couple of years I have used Martinelli Apple Cider instead of alcohol and it is a great taste, too.
Let the raisins, golden raisins sit in a bowl with liquid covering it at least overnight.
I like to have this mix set for 12-20 hours.
Now, get a giant mixing bowl or pot and pour the raisin mix and liquid in it.
Add all of your liquid ingredients.
Add all the rest of your ingredients.
Lightly grease your 2 or 3 loaf pans.
Pour mixture into it.
Cover and refrigerate over night.
Preheat over at 250 degrees.
Take your covering off the loaf pans
and slide those loaf pans into the over.
Cook 3 to 3 1/2 hours.
Note: You can tell when fruit cakes are done
if you take a sharp knife chop stick; poke it
down the middle; pull it up and it comes out
clean with no unbaked batter on it.
These fruitcakes freeze well until ready to use.
I like fruitcake also but you can have my share of mincemeat pie.
There are two major differences between the ubiquitous pesto you are likely to find in your local Italian restaurant and real Ligurian pesto: the quality of basil and the use of butter. Unfortunately, there is not much you can do about the basil unless you are willing to move to Liguria, or sneak into my backyard.. ;). The Liguria basil is so delicate and aromatic that it's hailed all over Italy as the first choice for pesto. Luckily, the butter is a much easier improvement. It's a myth that Italians don't use butter.Bahahhahahha - what do you think makes pasta taste so good! Pesto made with both oil and butter is creamy rather than greasy, and has a better balance of flavors.
Liguria Basil Pesto
1) Combine basil, pine nuts, garlic, and cheese in a food processor and puree scrapping down the bowl several times.
- 2 cups tightly packed basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves, chopped
- 1/2 cup finely grated parmesan
- 1/2 cup olive oil
- 4 Tbs. butter, softened
- Salt to taste
2) With the motor running, slowly drizzle in the oil to make a thick, creamy mixture.
3) Move the pesto to a bowl and stir in butter with a spoon until completely integrated.
4) Season to taste with salt. Serve immediately or refrigerate for up to a day.
Stir before serving as the top layer turns brown very quickly.
Makes enough for 8 first course pasta servings
The influx of wonderful Asian foods and markets in and around our cities have made so many ingredients available that were here-to-fore, difficult and/or expensive to acquire. Basil, is definitely one of the herbs that we have in common, in Asians and American fare . I find many fresh herbs available in Asian markets at 1/3 of the price of local grocers. I grow Liguria seed basil in my own herb garden, and in our Texas climate it will grow almost all year, but in a pinch, it's good to know were to find it all year long..
However, do not freeze basil alone, as it will turn black. You can however put the basil into a blender, add a small amount of oil, and put in small plastic containers, cover with oil and use in your foods as needed. This is a form of pesto. You can add garlic, chives and other seasonings to make an assortment of Pesto. They will keep up to 2 years in the freezer.
Note 2: Pesto is very perishable and should be eaten as quickly as possible (ideally within a few hours), but it freezes beautifully. If you want to freeze a batch, puree basil, pine nuts, and oil and freeze this mixture in a zip lock bag. Defrost in the fridge overnight or at room temperature for a few hours (just don't put it in warm water or you'll cook the basil.) Right before serving, stir in cheese, mashed garlic, and butter.
Thank you so much for this recipe!
I'm gonna try the butter next time, but my god, Carlo..you omitted ONE crucial step..the pine nuts have to be toasted first...just sprinkle them on a cookie sheet..pop into a 250 degree oven for about 15 minutes..
BTW..why do you chop the garlic cloves if they're going in the food processor?...(g)
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Oops, sorry Ken.
That post was meant for ALL.
Basil pesto recipe above: Copyright © 2005, Yelena Malyutin Rennie. All rights reserved.
Christmas cookie bump
Merry Christmas!!! Cindy, Carlo,All...
Christmas blessings to you tubender and a joyous New Year to you.
Many of the bogus recipes that have popped up recently reflect the inexperience of the faux chefs or diet innovator with diet junk such as, skimmed milk in baking (lacking fat which would absolutely lessen the moisture in the outcome), but also using the watered down vegetable oil, and not the heavier corn oil.. Substituting known carbs, or fattening oils, sound clever but they often defeat the one reason that we bake fresh foods, because it should taste better and contain know quality ingredients..
WE have screwed up our diets with this stuff and discourage folks from cooking homemade.. If something is diet friendly but leaves the eater unsatisfied and hungry, usually leading to snacking or frustration, why do it?.. For heaven sake, Eat good and walk it off.. That will be so much better for the waistline as well as your heart, not to mention your self-esteem.. LOL
A Great Cornbread
* 1-1/4 cups all-purpose flour
* 3/4 tsp. salt
* 3/4 cup cornmeal
* 1-1/4 cups whole milk
* 2 tsp. baking powder
* 1/4 cup corn shortening
* 1/3 cup sugar
Preheat oven to 400°F.
1) Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
2) Add the milk, shortening and egg and mix only until all the ingredients are well combined.
3) Pour the batter into a greased 8x8-inch pan.
Bake for 25 to 30 minutes or until the top is golden brown.
Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
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