Cocoa Fruitcake

Today we made Cocoa Fruitcake!

1/2C cocoa, 1C boiling water, 14 oz sweetened, condensed milk, 2 scant C flour, 3t baking powder, 1/4C coarsely chopped dried apricots, 1/4C coarsely chopped prunes, 1/3C chocolate chips

Preheat oven to 350F. Add boiling water to cocoa. Stir until dissolved. Cool 5 minutes.

Cocoa Fruitcake

Cocoa Fruitcake

Cocoa Fruitcake

Cocoa Fruitcake

Cocoa Fruitcake

Stir in sweetened, condensed milk. Stir with cocoa mixture.

Cocoa Fruitcake

Cocoa Fruitcake

In bowl, sift together dry ingredients.

Cocoa Fruitcake

Fold in fruit and chocolate chips.

Cocoa Fruitcake

Cocoa Fruitcake

Turn into greased loaf pan.

Cocoa Fruitcake

Cocoa Fruitcake

Bake 25-30 minutes or until knife inserted in center of cake emerges clean.

Cocoa Fruitcake

2-Milk Fruitcake

Today we made 2-Milk Fruitcake!

1/4C coarsely chopped prunes, 1/4C coarsely chopped dried apricots, 1/4C coarsely chopped dried figs, 1/2C coarsely chopped almonds lightly salted with sea salt, 2 scant C flour, 3t baking powder, 14 oz sweetened condensed milk, 1C skim milk

Preheat oven to 350F. Sift together dry ingredients. In saucepan, heat skim milk until slightly warm.

2-Milk Fruitcake

Pour into large bowl and mix in sweetened condensed milk. Blend well.

2-Milk Fruitcake

2-Milk Fruitcake

2-Milk Fruitcake

Stir in dry ingredients until just blended.

2-Milk Fruitcake

2-Milk Fruitcake

Stir in dried fruit and almonds.

2-Milk Fruitcake

2-Milk Fruitcake

Turn into greased loaf pan.

2-Milk Fruitcake

2-Milk Fruitcake

Bake 45 minutes or until lightly browned.

2-Milk Fruitcake

Preserves Sandwich Cookies

Today we made Preserves Sandwich Cookies!

1C butter, softened, 1C sugar, 1 egg, 2 1/2C flour, 1t baking powder, 2T orange juice, 1t vanilla, fruit preserves, powdered sugar

Beat together butter, sugar and egg.

Pres Sandwich Cookies

Pres Sandwich Cookies

Pres Sandwich Cookies

Pres Sandwich Cookies

In separate bowl, sift together dry ingredients. Add to batter.

Pres Sandwich Cookies

Pres Sandwich Cookies

Add orange juice.

Pres Sandwich Cookies

Pres Sandwich Cookies

Add vanilla. Beat well. Chill dough 3 hours.

Pres Sandwich Cookies

Pres Sandwich Cookies

Pres Sandwich Cookies

Preheat oven to 400F. Divide dough in 2. Roll out one half on lightly floured surface to 1/4″ thick.

Pres Sandwich Cookies

Use cookie cutters or rim of a drinking glass to shape cookies. Place on lightly greased sheets.

Pres Sandwich Cookies

Pres Sandwich Cookies

Bake 8-10 minutes or until lightly browned. Spread fruit preserves on half the cookies and cover with the other half.

Pres Sandwich Cookies

Roll in powdered sugar.

Pres Sandwich Cookies

Pres Sandwich Cookies

Dried Apple Chips

Today I made Dried Apple (or Pear) Chips!

This recipe is from the book, “Field Guide to Candy” by Anita Chu, published in 2009.

2C sugar, 2 firm apples or 2 underripe pears, 2C water

Preheat oven to 225F. Line a few baking sheets with parchment paper. Mix sugar and water.

Dried Apple Chips

Dried Apple Chips

Boil, making sure all sugar has dissolved.

Dried Apple Chips

Remove from heat. Using a sharp chef’s knife or V-slicer, slice fruit into approximately 1/16″ slices. Soak slices in the sugar syrup 10 minutes, until translucent.

Dried Apple Chips

Dried Apple Chips

Place on baking sheets with tongs, making sure slices are flat. Dry in oven 50-60 minutes, rotating halfway through. Chips will be dry and crisp when done. Cool on racks.

Dried Apple Chips

Mango Pineapple Cheesecake

Today I made Mango Pineapple Cheesecake!

16 oz cream cheese, 10 oz sour cream, 10 oz sugar, pinch salt, 3 eggs, 3T mango-pineapple juice

Preheat oven to 350F.

Mango Pineapple Cheesecake

Cream together cream cheese and sugar until light and fluffy.

Mango Pineapple Cheesecake

Mango Pineapple Cheesecake

Add salt and eggs. Stir in sour cream and juice. Blend well.

Mango Pineapple Cheesecake

Mango Pineapple Cheesecake

Pour into greased springform pan. Wrap the outside of the pan in foil in three layers, or place on top of a metal pan. Place springform pan inside of a larger heat-proof container. Pour water in the lower container to make a water bath. Bake 30-40 minutes or until browned on top. Cool. Chill 2 hours before serving.

Mango Pineapple Cheesecake

Trifle

Today we made Trifle!

Cake: 1/2C cake flour, 1/2C + 1T sugar, 4 eggs, separated, pinch salt, 1/2t cream of tartar, 1/2 t vanilla extract
Custard: 1 1/2C mlik 4 egg yolks, 1/2C sugar, 1/2t vanilla extract, 1/4C heavy cream, 1/2C raspberries, 1/2C blueberries, fruit spread, 1T rum

Preheat oven to 300F.

Trifle

Sift flour and 1/4C sugar. In separate bowl, beat egg yolks.

Trifle

Trifle

In separate bowl, beat egg whites with salt until foamy. Beat in cream of tartar and remaining sugar until well blended.

Trifle

Trifle

Fold in egg yolks.

Trifle

Add flour and vanilla. Blend well. Turn into two 8″ round cake pans lined with baking parchment. Bake for 30 minutes. Increase temperature to 325F and bake 10-15 minutes or until lightly browned. Cool and remove from pans.

Trifle

Boil milk. Set aside. Mix egg yolks, sugar and vanilla until thick enough to form a ribbon.

Trifle

Blend milk and egg mixture. Strain back into the saucepan. Cook over low heat until slightly thick. Do not burn. Add cold milk. Chill. Put one cake layer in the bottom of a wide bowl or on a large, round platter. Spread on fruit preserves. Sprinkle with rum.

Trifle

Pour on half the custard.

Trifle

Sprinkle on half the raspberries and/or blueberries.

Trifle

Add the second cake layer. Spread on more preserves. Whip cream with sugar until thick.

Trifle

Spread cream onto berries. Pour on remaning custard.

Trifle

Add remaining berries.

Trifle

Fruit Crumble

Today I made Fruit Crumble!

2C flour, 2C powdered sugar, 1/2C peanuts (optional), 1C butter, 20 oz fruit preserves– strawberry, cherry, raspberry, etc.

Preheat oven to 375F.

Fruit Crumble

Cream butter with dry ingredients and peanuts until crumbly. Press enough mixture to coat bottom of greased baking dish, 1/4″ deep. Spread desired flavor(s) of preserves on top.

Fruit Crumble

Press remaining crumbs lightly on top 1/4″ thick.

Fruit Crumble

Bake 40-45 minutes or until lightly browned. Cool completely.

Fruit Crumble

Fruit Crumble