by Liz Waters
Copyright (c) 1994 by Liz Waters
Here are some delicious holiday treats to make ahead
for the upcoming season. These
will add an elegant touch to your seasonal entertaining.
Honey Fruit Bars
3 1/4 C mixed candied fruit, chopped up
1/2 C prunes, chopped
1/2 C candied figs, chopped up
1/2 C candied apricots, cut up
1 cup chopped pecans
3 eggs, lightly beaten
1 1/4 all purpose flour
Combine the fruit and nuts in a large bowl with the
eggs, honey and sifted flour. Mix
well. Grease a 13x9x2 pan and press mixture evenly into
it. Bake at 325 degrees,
Fahrenheit for 1 hour. Cool in pan and cut when cold.
Store in an airtight container
refrigerated or frozen for up to 3 months.
Gluten Free Fruit Cake
1 cup seedless dates
1/3 cup candied orange peel
1/3 cup candied lemon peel
1/2 cup red candied cherries
11/2 cup green candied cherries
1/4 cup raisins or currants
1/4 cup golden raisins
1 1/4 cup coarsely broken brazil nuts
1 1/2 cup coarsely broken walnuts
1/4 cup finely ground almonds
1/2 tsp. baking powder
3 eggs
2 tbsp. honey
1 1/2 tsp. vanilla extract
3 tablespoons dark rum
Place fruit and broken nuts in a bowl and stir in the
ground almonds and baking
powder. In a seprate bowl, beat the eggs with electric
mixer until thick and creamy. Beat
in the honey and vanilla. Spread evenly into two greased
9"x4" loaf pans. Bake at 325
Fahrenheit for 1 1/2-2 hours until firm. Brush hot
cakes with rum while still in pan.
Wrap in foil and cool, in pans, overnight. Store in
refrigerator or freezer for up to three
months.
AlmondNut Elixir
(like Amaretto)
3 ounces fresh, unblanched, unsalted, peeled and coarsely
chopped almonds
pinch of cinnamon
1 1/2 cups vodka
1/2 cup sugar syrup
In a sterilized glass quart jar, combine the ingredeints,
shake well and steep for two
weeks. Filter. Sweeten to taste with additional sugar
syrup. Mature another two or three
weeks before serving.
Almond Extract Elixir
1/2 cup sugar syrup
1/2 tsp. almond extract
1 1/2 cups vodka
Make the syrup and allow it to cool. Place the remaining
ingredients and the syrup in a
sterilized glass quart jar. Cover tightly and shake
well. Ready for drinking in a few days
time.
Kind of Kahlua
2 cups water
2 cups white sugar
1/2 cup powdered instant coffee
1/2 chopped vanilla bean
1 1/2 cup brandy
Boil the water and the sugar until dissolved. Remove
from the heat and slowly add the
instant coffee, constantly stirring. In a alrge sterilized
glass jar, add the chopped vanilla
bean and the brandy. Combine the cooled sugar syrup
and the coffe solution with the
vodka. Cover tightly and shake a couple of times a day
vigorously for three weeks.
Strain through a coffee filter and store in a pretty
carafe.
Sugar Syrup
1 cup water
2 cusp sugar
Boil water and sugar until the sugar is dissolved, about
5-7 minutes. Remove from heat
and cool.
Meg and Peg's Whiskey Doodle Cake
as adapted from the I Hate to Cook Book by Peg Bracken
1/2 cup butter
1 cup sugar
3 beaten eggs
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp.nutmeg
1/4 cup milk
2 tbsp. molasses
1/4 tsp. baking soda
1 pound seedless raisins
2 cups chopped pecans
1/4 cup whiskey
First, take the whiskey out of the cupboard and have
a small noggin for medicinal
purposes. Now, cream the butter with the sugar and add
the beaten eggs. Mix together
the flour, baking powder, salt and nutmeg. Add to the
butter mixture. Then, add the
milk. Now put the baking soda into the molasses and
mix it up. Add that. Then add the
raisins, nuts, and whiskey. Pour it into a greased and
floured loaf pan and bake it at 300
degrees Fahrenheit for 2 hours. Your whiskey cake keeps
practically forever, wrapped in
aluminum foil. It gets better and better, too, if you
buck it up once in a while by stabbing
it with an icepick and injecting a little more whiskey
with an eyedropper. My mom just
sloshed it with some whiskey once a week until Christmas,
starting about a month to six
weeks before the day.
Sugar Syrup
1 cup water
2 cusp sugar
Boil water and sugar until the sugar is dissolved, about
5-7 minutes. Remove from heat
and cool.
Chocolate Death by CyberHaute
Refrigeration Only
CAKE:
3/4 C. Unsalted butter
2 1/2 LBS.! Semi-Sweet Chocolate,
high quality
5 Eggs, separated
1 1/2 T. Coffee, Instant
6 T. Kirschwasser
6 T. Creme de Cacao, dark
1/2 C. Creamy Peanut Butter
3 C. Heavy Cream
1/2 C. Powdered Sugar
1/8 t. Salt
FROSTING:
8 Oz. Semi-Sweet Chocolate,
high quality
1 T. Powdered Sugar
3 T. Milk
Coffee
Melt butter and chocolate in the top of a double boiler
overing SIMMERING water. Do
NOT let the water boil or the chocolate exceed 115 degrees
F.
In a large bowl cobine well the egg yolks, instant coffee,
Kirschwasser, Creme de Cacoa,
and peanut butter and reserve.
Whip cream to stiff peaks and refrigerate.
Whip egg whites to form soft peaks. Add sugar and salt
and continue whipping to form
stiff peaks. Reserve.
Add chocolate mixture to egg yolk mixture, stirring
constantly to mix well. Fold in
beaten egg whites. Finally, fold in chipped cream.
Pour into a 10" springform pan,
cover with plastic wrap and refrigerate overnight.
Frosting:
Melt chocolate, sugar, and milk together in double boiler.
Thin with coffee as required
to reach spreading consistancy.
Remove cake from pan and spread frosting on top and
sides. Refrigerate to set frosting.
Serve in very small portions.
Rated -822 on the AHA (Am Heart Assn.) scale of +1000...
Instant Infarction...
Hahahahaha...
Fudge Puddles
by Cyberhaute
325
degrees
12-14 minutes
1/2 C. Butter or Margarine, Softened
1/2 C. Peanut Butter, creamy
1/2 C. Sugar
1/2 C. Brown Sugar, dark, firmly packed
1 Lg. Egg
1/2 t. Vanilla
1 1/4 C. Flour, all pourpose
3/4 t. Baking Soda
1/2 t. Salt
Fudge Filling
1 C. Milk Chocolate Morsels
1 C. Semisweet Chocolate Morsels
1 14 oz. Can Sweetened Condensed Milk (NOT
Evap)
1 t. Vanilla
Chopped Peanuts for Garnish
Beat butter and peanut butter at medium speed until
creamy. Gradually add sugars,
beating well. Add egg and vanilla and beat well. Combing
flour, soda, and salt and add
to butter mixture, mixing well. Cover and refrigerate
1 hour.
Roll into 48 1" diameter balls. Place in lightly
greased miniature muffin pans,
depressing center slightly. Bake as above. Cool in
pans on wire racks
Fudge Filling
Combine all ingredients in a heavy saucepan over low
heat. Stir often until chocolate is
melted. Cool Slightly.
Spoon still warm fudge filling into heavy duty Ziplok
bag and seal. Snip a tiny hole in
one corner of the bag and squeeze to pipe filling into
center of each cookie. Sprinkle
with chopped peanuts. Cool.
Filled cookies can be frozen up to 8 months.
Leftover fudge sauce can be reheated over low heat and
served over poundcake or ice
cream. Thin with milk if necessary.
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