Archive for holiday traditions

Dec
17

Don’t be a Fruitcake this Christmas!

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As a special holiday treat, Chef Yvonne, Y Cook?,  is our Design Wisdom Wednesday guest contributor today for Mary Sherwood Lake Living.  Her tasty recipes are demonstrated and enjoyed frequently at MSLL during her Cooking Classes! Her classes cover a huge range and brings variety to the table!

Tis the season to be jolly….and fruity!

During the holiday season, we celebrate with family and friends by enjoying numerous food and beverage traditions.  There’s eggnog, spiced cider, candy canes, gingerbread houses, and the beloved fruitcake.

fruitcake

Fruitcakes date back to Roman times when the cake was made with pomegranate seeds, pine nuts and raisins.  During the Middle Ages, honey, spices, and preserved fruits were added.  Crusaders were even known to carry fruitcake during their travels to sustain them throughout their journeys.

Most people have a love/hate relationship with fruitcake.  There are those that love the moist cake filled with delectable nuts and fruits, and then there are those that think of it as a dense “brick”.  So whether you love or strongly dislike the familiar dessert, you will surely love my spin on the well-known tradition.

I’ve transformed the generic fruitcake into a bite-size morsel that is moist and full of flavor.  My take on the traditional fruitcake is the Fruitcake Cookie.

Fruit Cake Cookies crop

Fruitcake Cookie Ingredients:

  • 1/2 lb. light brown sugar
  • 1/2 lb. butter
  • 2 eggs
  • 8 ounces pineapple preserves
  • 1 1/2 tbs. Half and Half cream
  • 2 1/4 cups self rising flour
  • 1/2 tsp. soda
  • 16 ounces jar red cherries drained and chopped
  • 16 ounces jar green cherries drained and chopped
  • 1 pound chopped dates
  • 6 cups chopped pecans (walnuts & almonds mixed are a nice change)
  • 1 1/2 tbsp. vanilla

Directions:

Coat nuts and fruit with 1/2 cup flour.  Mix butter, brown sugar, eggs, preserves, milk, soda, vanilla and flour.  Pour over nuts and fruit mixture.  Mix with hands.  Drop in large spoonfuls on a cookie sheet.  Bake 11 minutes at 325 degrees (depending on your oven).  You can wrap uncooked dough in saran wrap.  Make into tube shape (like a slice and bake cookie).  Cover with foil and freeze.  They will keep for months.

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Believe me…I’m aware of all of the fruitcake jokes.  “Why does fruitcake make the perfect gift? Because the U.S. Postal Service hasn’t found a way to damage it.”  But please trust me, these cookies are the answer to satisfy even your toughest fruitcake critic.

Enjoy….and Happy Holidays!

Love,

Chef YvonneFruitcake-ycook

Y Cook? 

Mary Sherwood Lake Living

 

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