SECOND ROUND OF 18th CENTURY COLONIAL FRUITCAKE

 Today I decided to bake a second round of the 18th

Century Colonial Fruitcakes that I have made for

years.  This recipe made 8 mini foil tins when I made a 

batch Monday and again today today the recipe made a

 larger size

 Bundt, a medium tube pan and also 2 mini

foil ones.  They are still in the oven right now.

This photo above is from last year so you

get the idea of the mini foil pans.  The next photo

is some of the ones from last week which I am

brushing each day with rum.  I had 8 but already 

gave one to neighbors and we have consumed 2.

If you think Fruitcake is awful - please try this recipe

which will change your mind.  I don't suggest eliminating

any the assortment of candied fruits and nuts because that is

what really makes it:  red and green cherries,  golden

raisins, walnuts, almonds, citron, lemon peel and

watermelon rind pickles.  Yes, this is a bit costly 

to make.

We are bringing some deserts to share at a

Thanksgiving meal near St Louis so I will take the

larger bundt for that with some other items.

Here is a peak inside the oven today:

And here is the RECIPE!

And just outside the window here I see

the robins are eating the juniper berries off

the tree:

And the bittersweet has popped open:

AND NOW COOLING ON THE

KITCHEN TABLE:

COLONIAL FRUITCAKES WITH WATERMELON RIND PICKLES

 I have made these little fruitcakes

many times for Christmas over the years.

This time I could not find the required

watermelon Rind Pickles anywhere

in my town so I ordered 3 jars  of

Jake & Amos brand from

Pennsylvania.

I cut this recipe out of the Woman's

Day magazine back in the 1970's.

Actually I saw a note that it was published

many years ago in several historic cookbooks.

These fruitcakes are really fun.

As you can see, we don't have snow

but it was a cold 39 degrees today.

Did see that in the UK they have

already had snow?  And lots in

Colorado where we lived years ago.

So this recipe made

9 little fruitcakes:

Here is what you will

 need to make

them:

The cake base is made with 3 cups of flour, 2 cups of sugar, 2 tsp baking powder

6 eggs, 2 sticks of melted butter (1 cup)

and 1/2 cup of rum.

Mix all these ingredients together in a

large bowl or Kitchenaid.

You need to chop most of these

items which you will be adding to the

cake base and mix together well:

16 oz container red candied cherries cut in half, 1 20 oz jar of watermelon rind pickles which are chopped and drained,

1 8 oz container of candied pineapple,

1 box of about 15 oz golden raisins, 2 cups of chopped walnuts, 1 1/2 cups of chopped

almonds (we find the almonds always

settle down to the bottom of those bit

jars of mixed nuts so I just stole mine

from there!)

This year our Walmart didn't have the candied fruits above but I found them at another

local market (HyVee)

I baked these cakes in the mini foil

little pans at 300 degrees for 50 minutes 

in my convection oven

After they cooled I brushed

more rum on them and will do

this again every 3 days for the

next week or so.

I actually used some green candied cherries too and also used 27 additional whole candied red cherries for the tops (3 per cake)

Did you know they used these pickles

in their fruitcakes in the 18th

century?

OH YES, IT'S TIME TO BAKE PUMPKIN RAISIN COOKIES

We will be driving to St. Louis for

Thanksgiving joining our daughter

in law's family.  I will be taking

some desserts so today was the

day to get that done. 

Those that have followed this blog

have seen these cookies before.....over

and over.

I got this recipe many years ago

from Bev Meller

in Colorado Springs.

You can find the recipe

here at the bottom of 

the page.

This week I made myself another tea

cozy using a piece of antique bobbin

lace I purchased many years ago. I have

been learning a little about the hundreds 

of types of antique lace by following

a site called "The Lace

Museum" on Facebook.

  

 Here is 

the back side of my cozy:

So - if you have a need for a

dessert - be sure and try these

cookies:  I got 42 medium large

cookies out of this batch.

And so I wish you all a very

Happy Thanksgiving and say

I am thankful to the Lord

for His many blessings.

COLONIAL FRUITCAKES FOR THE SEASON

 I never made Colonial Fruitcakes last

year and sometimes when I do make

them it is well into December but this

year on the day before Thanksgiving

I got my act together!

I can hardly think of Fruitcake without

remembering Martha Scott who blogged

for years at "Lines From Linderhof".  She 

always made her Dundee cakes early in

November.  She passed away this year and

I know is greatly missed by many.

This fruitcake is from a very old recipe I cut

out of Family Circle Magazine back in

1978.  The Colonial Fruitcake had one

unusual ingredient which was Watermelon

Rind Pickles.  I was thrilled to find some

at our local Hyvee Grocery Store.

I got quite a few cakes from

this recipe:

Pickled watermelon rind was called American citron in the 18th century.  It adds its special flavor to this chock-full-of-fruits cake.  Bake this cake at 300 degrees for 45 - 50 minutes, I used a 8" tube pan, 1 5 1/2" x 7 1/2" tin and 5 of the mini 4 1/2 x 2 1/2 x 1 1/2" loaf pans.

Here are the ingredients:  2 jars (10 oz. ea) pickled watermelon rind - drained, 1 carton (8 oz.) candied red cherries, 1 carton (8 oz.) candied pineapple, 1 -15 oz, box golden raisins, 2 cups slivered almonds (8 oz.), 2 cups chopped walnuts (8 oz.), 3 cups sifted all purpose flour, 1/2 tsp salt, 2 tsp baking powder, (reduce to 1 1/2 tsp in high altitude)1 cup (2 sticks) butter, 2 cups sugar, 6 eggs, 1/2 cup of brandy, rum or orange juice. (I uses Bacardi Rum and also I brush it on top after baking and once a week for about a month)

I ended up adding a little more flour this time to my batter and I mixed everything in a large pot.  The tins were buttered and flour coated.

PEPPERMINT BARK IS EASY TO MAKE

 This is the time of the year when the

kitchen smells so yummy.  It also means

sticky fingers on the oven, refrigerator

and sweet things on the floor.

I got up early this morning knowing I

was going to try Peppermint Bark to

take to a meeting to share.  It was easy to

make and soooo much cheaper than those Ghirardelli Squares you get at Sam's (and

probably Costco too) for $9.98 for less

than 1/2 pound.  I made 2 - 10 x 15 trays of this which was probably like 2 pounds

worth for a fraction of the cost:

Line 2 10 x 15 jelly roll pans with

parchment paper

1.Melt 6 cups of semi choco chips (name brand - not generic) and

add 1 tsp peppermint extract

and spread on the parchment paper 

and put in the refrigerator to cool

Once cool:

          2.  Melt 6 cups of white choc chips 

        (name brand please) and add one tsp peppermint extract

then spread over the first layer.   Sprinkle

candy cane pieces all over the top of the white

chocolate and press in a little - refrigerate again until cool

When it is cool - just break up the

pieces.  The carton below was just

about 1/2 of what I had and  because there 

were 2 of those trays in the photo below.

(I also had enough to spread on 1 pie tin)  

I went ahead and froze about 1/2 of

what I made in small cartons in the

freezer.

I melted my chocolate each time (because 2 types) in a double boiler but my friend

suggested I tray the microwave next time.

CONGEALED FRUIT SALADS

 Today I took 2 congealed fruit salads

to a luncheon for seniors at the

 church we attend.  I have made

both of these molded fruit salads

since the 1970's.  Time 

flies by doesn't it.  They are

both pretty with fruits:

So this first one is called Fruit and Cream Salad and you will need:   1  11 oz can mandarin orange sections, 1/2 cup of sugar, 1 envelope unflavored gelatin, 1/2 cup orange juice, 1/4 cup lemon juice, 2 beaten eggs, 1 cup sour cream, 4 oz cream cheese and the fruits:

 20 seedless grapes cut in in half, 2 bananas cut up at the last minute, 8 strawberries sliced, 2/3 cup chopped walnuts.

I need to tell you that for mine this time I skipped the bananas but added blueberries instead and I probably did more fruit than listed above.

So.....drain the orange sections and reserve the syrup.  Add more water to the syrup to make 3/4 cup liquid.  In a saucepan on medium, combine the sugar, gelatin, add syrup mix, orange and lemon juices.  Heat until the gelatin is dissolved and gradually stir about 1/2 of the mixture into the eggs and stir well.  Return all to the saucepan and cook stirring about 2 more minutes.  Remove from the heat.  I used my kitchen aid mixer to blend the softened cream cheese and sour cream and poured the saucepan ingredients in blending everything well.  Now pour all this mix into a ring pan, bundt or jello type mold container.

Chill until the mixture is cold but not completely solid.  This is when you are going to press the fruits in making sure they go down into the "pudding".  If you are using the bananas they will NOT TURN brown if you made sure the mixture was truly cool.  Bananas need to go well into the pudding mix.

Make this fruit salad the day before so that it can get firm and solid.  When everything is ready, you can put hot water in your sink and hold the pan in the water moving it back and forth slowly (be sure not to get water inside) until it looks loose on the sides.  Then, flip the container on a pretty plate that is bigger than the jello mold and make sure you center it.

Put it back in the refrigerator now until time to serve. 

Wow, that was a lot of directions and I admit it sounds unusual but it is wonderful!

Now this second salad that a dear friend gave me back in the 70's.  That would be Marilyn Long who I knew in Des Moines, Iowa back in the day!

To make this congealed salad, you will need the following: 

1 10 oz frozen raspberry package drained (reserve syrup)
2 3oz packages of raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 6 oz can pink lemonade
1/2 cup chopped pecans

Thaw and drain the raspberries reserving the syrup.  Dissolve the jello in boiling water, add ice cream by spoonful and stir in till melted.  Stir in reserved raspberry syrup and lemonade.  Pour into a ring mold.  Chill until partly set.  Add raspberries and nuts.  Chill till firm. Turn out on a favorite plate on cake stand. Refrigerate until ready to serve.

Best made overnight! 

This makes a lovely Christmas

Salad.

YOU CAN HAVE YOUR OWN BAKERY

 

I attend a Bible Class for Seniors each week and frankly am glad to have this opportunity to "unload" a lot of calories.  I love to bake so this gives me a place to try things out and keep learning.

I tend to write short recipes without details because I figure if someone is going to bake

something I post - they probably already have a basic understanding of baking:

The Cranberry Bar Recipe is right here.

Click and follow the link to Taste of Home

I think Sugar Cookies are required to

deal with life:  I suggest you always 

keep an assortment of seasonal cookie

cutters on hand for EVERY season!

Age old tried and true recipe for

Sugar Cookies:

You will need 1 cup butter, 1 tsp vanilla, 1 ½ cups sugar, 3 eggs, 3 ½ cups sifted flour, 2 tsp cream of tartar ½ tsp baking soda if using icing (1 tsp if not using icing) ½ tsp salt

This makes about 36-40 medium sized cookies

Use a kitchen aid to mix dry ingredients – if not a big bowl and a mixer works too.  In a separate bowl cream the butter, vanilla, sugar, eggs together and ad this a little at a time to the dry mix.  Some people refrigerate their dough now – I just keep going.  Using a floured surface – roll out to about ½” and cut dough with cutters.  Bake at 375 degrees for about 8 minutes (less if convection)

Decorate when cool Icing:  Mix together 2 cups confectioners sugar, 2 egg whites, food coloring if desired – can be messy!

COOKIES AREN'T JUST FOR CHRISTMAS

 When I was a teenager my Mother was a

waitress at a restaurant and worked the dinner shift. On Fridays and Saturdays 

I went to work with her and helped out.  I refilled the coffee makers and made ice cream desserts.  The restaurant was in Newport News, Virgina and was called Mr. B's. Their logo was a big bee.   Mr B had passed away

but Mrs. B (Velma Bane) still ran it and was

in her senior years.  Her daughter and son

and law helped her.  She had an Italian baker

in a side kitchen who made all the pies.  I would go back and help her by washing her

dishes.  She talked and I listened.  She

 told me "you always put everything away after you use it and exactly in the right

 place". I remember drying the measuring cups and spoons and then putting them in a special drawer.  She had her own baking

 area off the side of the main kitchen.  I have been thinking about her lately - Pearl Cardamone was her name.  Her pies were amazing.  I think she was the one who influenced my love of baking.

I am so glad that we can bake whatever

we like whenever we like.  For example,

Gingerbread Boys aren't

 just for Christmastime.

Here is my recipe which I have

 had for a very long time.

Gingerbread Boys

Use appropriate cookie cutter and I

used the small (not the tiny one though)

This recipe made 60 small cookies which could be iced although I did plain

Ingredients:

1 cup shortening, 1 cup sugar, 1/2 tsp salt, 1 egg, 1 cup molasses, 2 Tb Vinegar, 5 cups flour, 1 1/2 tsp baking soda, 1 Tb ground ginger, 1 tsp ground cinnamon, 1 tsp ground cloves and cinnamon dots for eyes and buttons

Thoroughly cream the shortening, sugar and salt, then stir in egg, molasses and vinegar.

Add dry ingredients together and add to shortening mix.  Chill 3 hours (I need to say I did not do this but my kitchen was not hot like in the summer)

On a floured surface - roll out cookies a hand full of dough at a time.  I rolled mine about 3/8" deep.  ***Press the cinnamon dots into the dough before baking.  BAKE AT 375 degrees about 7 min regular oven - 6 min convection

If you are going to

ice the cookies - put the 

cinnamon candies

on last.

And if that isn't enough, what about some

Pecan Sandies.  I just made these using

Pioneer Woman's recipe:

I did add 1/3 cup of water to the recipe

 - not sure why I needed it but the dough

 was much more manageable.

ITALIAN CREAM CAKE from Victoria Magazine

 I could not wait to try a recipe from the

new November/December 2021 of Victoria 

Magazine.  The one that I am speaking 

about is the ITALIAN CREAM CAKE 

on page 94 from the article "Cakes of

Christmas":

I made a 3 layer cake

 (instead of 2 layers)

and it tastes yummy. 

I love to bake!  I know that

many of you do too. 

 Do I plan to

try any of the others?

  How about that German 

Chocolate Cake on page 98? 

 That might

be calling my name next.

PULLING OUT THOSE FALL RECIPES

 I love each season for it's own special

characteristics and unique visual 

changes.  I also love seasonal foods and

baking delights.  Fall is here and the 

perfect time to smell Gingerbread,

 Carrot Walnut Cake 

and Soups and Breads.

One of the joys found in cookbooks is

the memories of past baking and

serving food to those you love

and friends you 

cherish. 

I recently went through all my

fall recipes I have collected over

the years.  I have those specifically

for Afternoon Tea but also others we enjoy ourselves or for company that are

both cooking and baking.

Here are some ideas for fall:

Look for recipes with cranberries, nuts,

and dried fruits. Baked apples always

smell so good.  In the fall I think about

pomegranates, persimmons and figs.

One year I tried a Persimmon Cake

although I wasn't overly excited about

it even though it was really pretty.

What recipes do you love for fall? 

HISTORIC COLONIAL FRUITCAKE

 So with my sewing projects done for

 this week, I decided it still was not

to late to do some baking and to make 

some Historic Colonial Fruitcake.

Do you have any Pickled Watermelon Rind sitting around the cupboard?

Unfortunately, I always get it from House of Webster and would you believe that they have discontinued making it.  But, alas, I still found I have a jar!

So I spent my day baking today.

Here is the recipe:

HISTORIC COLONIAL FRUIT CAKE

Pickled watermelon rind was called American citron in the 18th century.  It adds its special flavor to this chock-full-of-fruits cake.  Bake this cake at 300 degrees for 45 - 50 minutes if using a 10" tube pan or if  making these using eight 4 1/2 x 2 1/2 x 1 1/2" loaf pans.

Here are the ingredients:  2 jars (10 oz. ea) pickled watermelon rind - drained, 1 carton (8 oz.) candied red cherries, 1 carton (8 oz.) candied pineapple, 1 -15 oz, box golden raisins, 2 cups slivered almonds (8 oz.), 2 cups chopped walnuts (8 oz.), 3 cups sifted all purpose flour, 1/2 tsp salt, 2 tsp baking powder, (reduce to 1 1/2 tsp in high altitude)1 cup (2 sticks) butter, 2 cups sugar, 6 eggs, 1/2 cup of brandy or orange juice. (I use brandy and also brush it on top after baking and once a week for about a month)

Thank you all for following 

 along with me on this blog!

OLDE ENGLISH TRIFLE

 

As you may know I haven't blogged much 

lately but I wanted to just start sharing a 

recipe here and there.  I have been participating

in intercessory prayer daily for America and 

the recent Presidential election.

Olde English Trifle made with English Devon Custard

In a glass bowl or compote layer the following:

  Split lady fingers turned sideways around the edge of the glass bowl or cubes of pound cake, fresh fruit of your choice or according to seasonal availability,  raspberry jam and Devon Custard (repeat layers again to the top)

At the top of the bowl, pile on the lovely whipping cream (cool whip could work too) – maybe some of the fruit on the top!

*2 cups whipping cream – whip in ¼ cup of powdered sugar till stiff

 If you don’t have access to Devon Custard – vanilla pudding made up or lemon pie filling will work!!!

COLONIAL FRUITCAKE

Merry Christmas blogging friends.
This week, I was excited to 
find some

 red Nandina berries in my
yard to add to my wreath!

This week I am sharing a Historic Colonial Fruitcake I made yesterday.  Well.... not exactly.  This project should have been
 done but I am still waiting for my watermelon pickles to arrive.
  So I am reposting photos
 from 2 years ago:

  This recipe came from Family Circle Magazine back in 1978 and featured
 all different historic fruit cake recipes. 

I know there are a lot of jokes out there about fruit cakes but I think this one is delicious and the brandy gives great flavor.

The most interesting ingredient
 here are the 

Watermelon Rind Pickles.

Here is the recipe:

HISTORIC COLONIAL FRUIT CAKE

Pickled watermelon rind was called American citron in the 18th century.  It adds its special flavor to this chock-full-of-fruits cake.  Bake this cake at 300 degrees for 2 hours if using a 10" tube pan or if  making these using eight 4 1/2 x 2 1/2 x 1 1/2" loaf pans.

Here are the ingredients:  2 jars (10 oz. ea) pickled watermelon rind - drained, 1 carton (8 oz.) candied red cherries, 1 carton (8 oz.) candied pineapple, 1 -15 oz, box golden raisins, 2 cups slivered almonds (8 oz.), 2 cups chopped walnuts (8 oz.), 3 cups sifted all purpose flour, 1/2 tsp salt, 2 tsp baking powder, (reduce to 1 1/2 tsp in high altitude)1 cup (2 sticks) butter, 2 cups sugar, 6 eggs, 1/2 cup of brandy or orange juice. (I use brandy and also brush it on top after baking and once a week for about a month)

Directions:

1.  Grease a 10" tube pan and line with parchment paper; grease the paper

2.  Drain syrup from watermelon rind.  Cut rind into tiny slivers.  Cut the candied cherries in half;  chop pineapple.  Combine watermelon slivers, cherries, pineapple, raisins, walnut and almonds in a very large bowl. (even a roaster will work)

3.  Sift flour, baking powder into a large bowl.  Sprinkle 1/4 cup of mixture over fruits to coat then - toss.

4.  Using a mixer, beat the butter, sugar and eggs in a large bowl at high speed for 3 minutes until fluffy.

5.  Stir in flour mixture alternately with brandy or orange juice , beating after each addition until the batter is quite smooth.

6.  Pour batter over prepared fruits and nuts and folk just until well blended.  Spoon mixture into prepared cake pans.

7.  Bake in a slow oven at 300 degrees for 2 hours for a 10" tube pan or only 55-60 minutes in the mini foil pans.

 The top springs back when lightly pressed with fingertip when done.  Cool on wire rack, loosen around edge and tube with knife and turn onto wire rack.  Peel off parchment paper.  Cool completely and sprinkle with brandy.  Wrap in heavy foil and store for at least 1 week. You can brush on more brandy on top once a week while letting them "season".

OR THIS OPTION:  You can bake about 8 in mini foil pans and leave them in them but be sure and buy the ones that come with plastic lids as that makes it easy!  I put a piece of butter parchment paper in each tin from side to side.  (will only bake 55-60 minutes)

I hope you can join my tea time

 blog party below and
I am sharing too at:
Tuesday Cuppa Tea
Home Sweet Home

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