Archive for October, 2020
Blonde Fruitcake
I found this recipe online and it sounded good because it is not a dark or heavy fruitcake, this is a light, aka blonde, blonde. I made it on 11 Oct 2020, and it is very good, best fruitcake I have ever eaten! Highly recommended.
Ingredients
- 3 cups pecans, chopped
- 454 grams candied pineapple, chopped, (16 oz / 1 lb)
- 113 grams candied red cherries, halved, (4 oz)
- 113 grams candied green cherries, halved, (4 oz)
- 113 grams candied chopped mixed fruit, (4 oz)
- 3 tablespoons all purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- 1¾ cups all purpose flour
- 1 cup butter, (2 sticks / 1 block)
- 1 cup sugar
- 5 eggs
- 1 tablespoon vanilla extract
Instructions
- Prep the fruit and nuts. Chop the pecans, slice the cherries, and chop the pineapple. Place in a large mixing bowl.
- Sprinkle the fruit and nuts with the 3 tablespoons of flour and toss to coat, set aside.
- Preheat your oven to 120° C (250° F). Generously grease a bundt or ring pan with butter, then flour the pan.
- In a mixing bowl, add the 1¾ cups flour, salt, and baking powder. Whisk together, then set aside.
- In another mixing bowl, add the butter and sugar and cream together with an electric mixer.
- Add the eggs and vanilla, beat in with the mixer. Remove the mixer as we are done with that.
- Using a spoon, mix in the flour mixture.
- Pour the batter into the fruit and nuts, using a heavy spoon, mix together. Easiest way is push spoon down the side to the middle of the bottom and slowly lift up, then rotate the bowl and repeat until the fruit and nuts are evenly coated with the batter.
- Spoon batter into your prepared bundt or ring pan and spread out evenly, smoothing the top.
- Place in the oven and bake for 2½ hours and the top will become golden brown. Test for doneness when a toothpick (I used a wood skewer) comes out clean. This cake was perfect at 2½ hours. Cool in the pan on a rack for 15 minutes, then turn out the cake onto a rack and allow to cool completely.
- When completely cool, dust with powdered sugar for a nice touch.
- Slice, serve, and enjoy.
Notes
I will have to price this in Thailand if I can find the candied fruit, I will say it is a fair cost based on number of servings.
Variant: 1. Use walnuts in place of pecans.
Oatmeal Peanut Butter Cookies
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. These are excellent cookies, easy to make and this recipe makes about 3 dozen cookies.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened, (1 block / 2 sticks)
- 1 cup brown sugar, packed
- ¾ cup white sugar
- 2 eggs
- 1 cup peanut butter
- 1 cup oatmeal
Instructions
- Preheat your oven to 180° C (350° F). Line a baking sheet or two with parchment paper, for easy cleanup, or just leave the baking sheets bare and ungreased.
- In a mixing bowl, add the flour, baking soda, and salt. Whisk together then set aside.
- In another mixing bowl, add the butter and sugars. Cream together until smooth.
- Add the eggs and peanut butter. Mix together until combined and smooth.
- Add the flour mixture and mix together, then add the oatmeal and mix until combined.
- Scoop out dough and roll into balls about 1 inch diameter and place evenly on a baking sheet. Use a fork and flatten each ball in a crisscross pattern.
- Bake for 8-10 minutes. Remove from oven and allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
- Serve as a dessert or snack, enjoy.
Notes
Low cost.
Baked Eggs
This is a quick and only 5 ingredients recipe, and it is tasty! No serving size is given, as this is a make what you have on hand. I will list this for 10 eggs.
Equipment
- Muffin pan
Ingredients
- 10 slices deli ham, thin sliced
- 10 eggs, chicken
- 10 tablespoons whipping cream
- 5 tablespoons Cheddar cheese, shredded, or as desired
- salt and pepper, as desired
Instructions
- Preheat your oven to 200° C (400° F). Grease the cups in a muffin tin with butter. Place a slice of ham in each cup.
- Crack an egg into each ham slice.
- Add 1 tablespoon of cream to each egg. Sprinkle with salt and pepper as desired.
- Sprinkle a half tablespoon of the Cheddar cheese or as desired, on each egg.
- Place in the oven and bake; soft yolks: 12 minutes; medium yolks: 15 minutes; hard yolks: 18 minutes, then remove from oven and let rest for 2-3 minutes.
- Scoop out each egg with a large spoon, arrange on a serving plate.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. I will try this with duck eggs and will report back, they should be equally as good.