Cheers to people who. . .

After leaving Weber County we entered beautiful Morgan County. Not big on population but big on beauty and charm.

Cheers to people who make deep fried ice cream that we ate at the East Canyon Resort. I think it must have been because we had been in the car for several hours and needed a break but this was a fun stop.

This dessert was ice cream, wrapped in a flour tortilla, deep fried and finally topped with cream and cherries (or strawberries if you'd rather). We ordered 2 for four of us and after we'd fought over who got the last bite we ordered two more. I am a little embarrassed by this--it wasn't the most refined or gourmet thing I've eaten, but I have to admit it was fun.


Yep, cheers to people who make "Silent Wind Chimes." Isn't that actually just a picture or maybe folk art--not to the folks at East Canyon Resort--there, they are wind chimes that have the audacity to not make a sound!

They were kind of pretty. (This picture does not do it justice though.)

Cheers to people who, put flowers next to RR tracks -- Morgan City, Utah

and put roads though mountains.

What's for lunch and Sunday dinner? & 2 days left to win an Everneath ARC!

To all you Everneath ARC hopefuls just today and tomorrow until midnight to enter!  The clock is tick, tick, ticking away.

Now on to Grandma Florence's cookbook!.

September begins in my grandmother's cookbook with a discussion of the school year looming in front of all those homemakers and what to make for those pesky lunch boxes.

"Nine months of lunches lie ahead--lunches to be carried to school! These lunches must contain all the nourishment of a good home 'sit down at the table' lunch.'" 

My sit down at the table lunches this summer have been mac and cheese, hot pockets and noodles prepared by my own dear children--so I am actually hoping school lunch is a bit more nutritious. In my defense I do supply fruit for them to snack on too--will that save me in the motherhood department!?  Will I still have nutrition services knocking at my door?

I love her suggestions--but if you are going make these sandwiches make sure you buy a meat grinder--because it is used alarmingly often:

Big Boy Sandwich:  Rye bread, butter, Swiss cheese, chopped mustard pickle.
Mock Ham Sandwich: Ground bologna, mixed with sweet relish and mayonnaise.
Meat Loaf Sandwich: Hamburger roll, meat loaf, sliced dill pickle, lettuce
Peppy Sandwich: (Don't you just love that name!) Whole wheat bread. Add 1/3 cup evaporated milk to 2/3 cup soft yellow cheese, cream well.  Add 1 cup shredded dried beef, 2 tablespoons drained horseradish. Makes 6 large sandwiches. (Where do I buy dried beef? Is it just beef jerky? Oh the mystery.)
Salad Sandwich: Whole wheat bread, grind 1/2 pound of bologna or cooked ham and 3 hard-cooked eggs, mix with 2 T chopped pimento, 1/2 cup drained sweet relish, 1/2 cup salad dressing. Makes 6 sandwiches.
Irish Sandwich: Put through meat grinder 1 1/2 cup corned beef, 2 hard boiled eggs, 1 slice day old bread, 5 sweet pickles and mix with 2/3 cup salad dressing and 1/4 cup dry mustard, pepper, 1/4 cup shopped ripe olives, and about 1/4 cup salad dressing (I think that is Miracle Whip).
Deviled egg sandwich:  Whole wheat bread. Mix together 6 chopped hard-cooked eggs, 1 teaspoon grated onion, salt, pepper and about 1/4 cup salad dressing.
Ham and Peanut sandwich: Grind 1/2 pound of ham or bologna, add 1/4 cup finely chopped salted peanuts, 3 T drained sweet relish, about 1/2 cup salad dressing. (Ham and peanut, who would have thunk it.)
Beanie Sandwich:  Whole wheat bread, try mixing drained cooked navy beans, ground ham, grated raw carrots and salad dressing.

Although I find these recipes intriguing and kind of want to try them, (the same way I want to try nachos at the movie theater--did that sound snobby and rude?) the one thing the sandwich creations have in common is--my kids would not eat a single one of them! (Well, maybe my older kids would eat the Deviled Egg Sandwich, maybe.)

Later in the same chapter grandma moves onto safer ground--event meals, but most specifically, Sunday Dinners.  I found the recipe below old fashiony yummy!

Pork Chops on Rice

6 loin or rib pork chops cut 1 inch think (I just used the Costco boneless pork chops--I just love them!)
1 T fat
1 t salt
1/2 t pepper
1 cup rice (okay so I did 2 because my family loves rice)
1/2 cup raisins (I used dried cherries--family still inexplicably hates raisins)
3 cups water (6 if you double the rice)
3 bouillon cubes (I did 5 for doubling --in the future I would only do half of the bouillon, it was too salty)
Dash of nutmeg
1 1/2 cups milk (3 if you double the rice)


Brown the chops in the fat, seasoning with salt and pepper.

The meat would have been prettier if I had just browned it a bit longer!

I wanted to make this a one pot meal so I used a pan I could put in the oven and wiped it out after browning the chops to prepare for the rice.

Add the rice to the water and bouillon cubes.

Bring to boil and stir, cover tightly, and simmer about 15 minutes or until rice is tender and water is absorbed.

Add nutmeg and raisins (dried cherries)

Add milk, and season to taste.  

Pour into baking dish--In my case I just kept using the same pan.  Place seasoned chops on rice mixture.

Cover tightly and bake at 350 degrees F for 30 minutes.  Uncover and continue baking for about 15 minutes.

I let the meat rest for a minute and then sliced the pork to serve. You could serve the pork chops whole--they were very tender. This was an old fashioned dinner, but quite yummy. It was also definitely a guilty pleasure meal because the rice was creamy and trending towards mushy--but good mushy (if you can imagine that).

I loved the dried cherries, but I think the raisins would have been better. The sweetness of the fruit added a nice counterpoint to the salty rice (a little too salty--I will take out one of the bouillon cubes when I cook this int the future).  I paired it with broccoli and butter braised figs. Everyone loved the dinner.

By the way what was your favorite lunch to lug to school?

Who knew Hickory Burgers would give me a feminist crisis!

Cooking these burgers sent me into a feminist crisis. I grew up a no holds barred feminist--a product of the Seventies. My father actually gave me Gloria Steinem books to read. I went to college fully intending to mix family and work, but I turned out to have a very conventional mother/housewife life. For almost 2 decades I turned out to be a feminist in thought more than deed.

My grandmother as I have said was quite amazing, she taught at the University of Utah, wrote articles and wrote a book. She was on the Church of Jesus Christ of Latter Day Saints, Young Women General Board for decades. She traveled with the church extensively throughout the world, so I asked my mom how she did it. My mom told me that all their dinners were prepared ahead of time and frozen and that Grandma did most of the housework. On Saturday mornings everyone worked, but they did different things. I say she was pretty liberated in deeds, but I am not sure about thoughts. Her book is full of advice for women taking care of families and the importance of that role.

I went to work several years ago, when my youngest was 9. I kind-of always knew I would be the kind that would want to work outside the home. The only way I can describe myself when I am home all day is lethargic--I stretch out the most mundane tasks to take all day and end up feeling like I never get anything done. I don't like housework and I wasn't disciplined enough to get it done and then go on to other things. Don't get me wrong, I love being a mother and I am really grateful that I was able to stay home with my kids while they were toddlers. I am also grateful that most days I am off by three and can be home when my kids get home from school.

When I went to work my husband got everyone to do their own laundry, but other than that I am still mostly in charge of the house and cooking. We all clean up after dinner and everyone helps clean the house on Saturday, but if I want the bed made or our bedroom cleaned, I do it. I work 30 hours a week and my husband works 40-50 hours a week--it makes sense that I do most of the housework. Is it a gender role?--probably. Although I have no problem asking for help and I make my children do all the same chores regardless of gender.

I am going to take you back in time (insert wavy lines here emphasizing time travel) where men are men and women are there to prepare things for men--yes, back to the 1960's. This time travel brought to you by a section in my grandmother's cookbook labeled "Barbecuing--A Man's Delight:," note the italics added by me:

"A man loves an informal party, especially an outside barbecue, calling for no tie, sport shirt, slacks, and soft shoes.  It isn't just the comfortable clothes that sell the barbecue idea to him, but outdoor cooking is man's cooking.  He is king, and the food has a zest. It's fun, as a guest, to watch dinner in preparation,and as an added dividend here is the wonderful fragrance of tangy sauces, of charcoal, and of sputtering meat.  The following are recipes he will enjoy preparing. As a wife, see that all ingredients are handy and that there is a big apron to cover the expanse of him, and then stop hovering, walk away, and be the happy hostess."

I totally love that big apron line to cover the "expanse of him!"

In today's world, where many of the lines are blurred between gender roles, I find it really interesting that not that long ago there was such certainty in who does what and why. Grandma makes statements that are quite funny to read today and she said them without a hint of irony. There was no hedging--this is what he does and this is what she does. In some ways in a world where we don't really have to accept any limits or roles this certainty seems confining, but also just a little comforting to know exactly what is expected. I don't know--I think it's better to negotiate in a family and come to a conclusion that is fair to everyone.

Anyway, all I really wanted to write about was burgers!

Hickory Burgers

1/3 c catsup
1/2 c finely chopped onion
1 t salt
1/2 t pepper
4 soda crackers, finely crumbled (I put mine in a sandwhich bag and rolled over it with a rolling pin.)
8 slices Cheddar cheese
Hickory Salt (I couldn't find a hickory salt so I used McCormick Grill Mates Mesquite)

2  pounds ground beef

2  eggs

Combine all ingredients except cheese. Mix well. (Isn't all that raw hamburger appetizing?)  I ended up having to use my mega spoon and then fingers!

Form 16 thin patties.  Place the cheese slices on half the patties; completely cover with the second pattie.  Seal edges well. Sprinkle with hickory salt (Mesquite), grill. (I had to broil mine due to weather issues.)

Serve on toasted buns with sliced tomatoes and sliced dill pickles.

This is a really flavorful hamburger and putting cheese in the middle made it quite moist. The only problem was I couldn't really taste the cheese--which I like to do on a cheeseburger.  I think because of the mesquite salt, it ended tasting a bit like a sausage burger, which was really quite yummy.  The hickory salt added a smoked flavor that I liked, but I think I would like this better as meatloaf rather than a hamburger.

The kids and husband gave it a thumbs up though and would eat it again.

Vegetable Salad Dressing

I have learned one thing from cooking my grandmother's recipes: We cook much differently now. Based on this conclusion I  have to reiterate my disclaimer--Cook at your own risk. I love the bread recipe, but without additives like lecithin etc., it is tempermental. It is just a little trickier cooking recipes that are over 50 years old, but it is like a little history lesson. I think it's fun.

Here is my grandmother's advice for summer cooking:

"You will notice that almost every menu is an oven dinner and in each case the dishes may be prepared ready for the oven in the morning and set in the refrigerator until time to bake before dinner in the evening.  All the fuss and mess can be over early in the day. Organization is all it takes to discover extra time in which to read!"

I like that advice--anything that gives me more time to read. Hey, here's a thought, order in pizza--that gives a lot of time to read!

Today's recipe is an illustration on the difference in cooking styles.  I enjoyed this mayo based salad dressing, but it seemed very old fashioned to my kids and I could barely get them to try it. It is quite yummy though and I thought it was a great change of pace from vinegar and oil dressings. I will make this again, but it probably won't be my go to for salad dressing.

Vegetable Salad Dressing

1 cup mayonnaise

1 T lemon juice

1 t sugar

1/2 green pepper chopped fine

3 T finely chopped green onion

1/2 cup finely chopped, well-drained cucumber (I put this in a colander and let it sit, but it didn't drain much)

1/4 cup finely chopped radishes

1 t horseradish (I sadly had to omit this at my house because I am the only one who loves horseradish!)

Salt to taste (I added pepper, because I love pepper)

1 head iceberg lettuce cut in wedges

Combine all ingredients and chill.

Serve over lettuce wedges.

Back to Food! Best Whole Wheat Bread

I have several people comment on my Planet of the Apes post. (They were not entirely positive if you know what I mean!) I know I shouldn't have summarized all of the Planet of the Apes movies--but I just couldn't help it! I keep talking about them to people and I just see their eyes glaze over. The extreme and utter badness of those movies has caught my imagination like nothing else.  They are a testament that a concept can perpetuate itself and people will actually write scripts, produce and yes, years and years later pay to see. It is beyond comprehension. So I apologize for the previous post--but I JUST COULDN'T HELP MYSELF!!!

So, due to popular demand, back to the food--and comfort food at that.

My grandmother made wonderful breads. I remember when we came for dinner that her house was filled with the smell of bread baking.

The recipe that follows is one of my favorites and is also a standby of mine.  I use it when I want fresh yeast bread that doesn't take forever or require special ingredients. It is consistent and yummy--but also basic. It only requires one rising which is also fantastic.

I like her thought about baking bread from her book, "Years ago I remember hearing a sweet little elderly woman say she always offered up a prayer as she kneaded her dough so that the bread would be good, and the materials she was using would not be wast3ed. Those were pioneer days when every grain of wheat was precious, but it still is a good idea today."

There is something magical about making yeast breads. You take disparate and the most ordinary ingredients; flour, water, yeast and at a point (during the kneading) it becomes something entirely new and extraordinary. it becomes a warm, smooth,  silky beautifully malleable mound.

Best Whole Wheat Bread

1 yeast cake (2 1/4 t. dry granular yeast)
1/3 c lukewarm water
1 T shortening
1 T honey
1 T molasses
3 c milk, scalded (scalding is unnecessary--see below)
6 cups whole wheat flour
1 T salt

Soften yeast in lukewarm water.

Melt shortening and combine with honey, molasses salt, and scalded milk. I heat the milk--scalding used to be necessary to kill potentially harmful bacteria in milk and destroy enzymes that keep milk from thickening in recipes. Pasteurization accomplishes this for us these days--some people still like to used unpasteurized milk so scald away if you do.)

I just melt the shortening in the
warm milk.

Cool to lukewarm and combine with the yeast mixture. (Another great thing about not having to scald the milk is that with only warmed milk you don't have to wait for cooling.)

Wet and dry ingredients before mixing.

Add enough flour to make a soft dough and knead it thoroughly (for at least 10 minutes), use extra flour if needed.

Here is where the magic happens!

Shape into 2 loaves and place in well-greased loaf pans. (I coat pans with a vegetable spray.)  Let rise to not quite double in bulk (about 2 hours); whole wheat dough sours if allowed to rise too long.

Bake at 350 degrees F. for 1 hour and 10 minutes or until well done. (My oven  bakes this much faster--the bread baked in about 50 minutes--so watch the oven! I tested it when the top looked golden brown by taking it out of the pan and tapping it on the bottom--if it sounds hollow the moisture is baked out and it is finished. You could use an instant read thermometer and if it is 200 degrees F. it is finished.)

The bread freezes well. When it is cold just wrap it up in aluminum foil and place in a plastic bag.  (I found that with this basic bread it is best eaten fresh. I thought it was a little dry and crumbly after freezing.)

For a change of pace try this recipe using shredded wheat as part of the flour. (I must say I have not even thought of doing this. If I am ever brave enough to try I will definitely let you know the results.)

What to make after 18 inches of snow? Chili Con Carne!

Yesterday I woke up to 18 inches of snow. Winter obviously does not want to release its icy grip and so I needed some comfort food. I decided it was time to share with you the recipe I cook the very most from my grandma's cookbook.  It is "Best Ever Chili." I love it because it is easy, yummy and just a little different than other chili recipes.
But first, earlier in the cookbook she gives a recipe for chili con carne. Here is exactly what the recipe title looks like--Chile Con Carne (with corn bread--serves 6). There is a great recipe for the corn bread that is cooked using "corn-stick" pans. (I had to look this up -- see the picture to the left.) But this is not the funny thing--then she just says open a can of chili and spoon it over the corn sticks. Homemade bread--canned chili! That is the contradiction of this book -- some of the recipes are quite difficult and extra yummy and they sit side by side all sorts of convenience recipes. Nice to know that we may all have our little inconsistencies and so we should just celebrate them. Go canned chili!

Below is her great and from scratch recipe for chili.


Best Ever Chili

3 c chili beans (These are the dried variety set to soak overnight. You may of course use canned chili beans they are certainly easier and often have better texture. I went to the internet for this conversion--3 cups of dry chili beans = 9 cups of beans after soaking and boiling. There are 1.5 cups beans per 15 ounce can. So you would need 6--15 ounce cans. Is that clear or just more cloudy? I have a link on how to hydrate beans below in the directions.)
2 bay leaves
2 pounds ground beef
4 onions, chopped
1 bud garlic, minced (I use at least 4)
1 quart canned tomatoes
1 T chili powder
1 T cumin
1 T salt
***1/2 t curry powder (You may think this is weird, but it makes the chili. Although when I make this I usually only use 1/4 t curry powder and I think it is just enough of the flavor without saying --oh my heck this chili has curry powder in it!)
Cayenne pepper to taste


Wash chili beans, put in kettle (isn't that just cute "kettle!") with 6 cups water and the bay leaves. Boil until tender.  (Here is a link on the process if you need a little help like I do: "Preparing Dried Beans" The link says to use 3 times the water, so it would be 9 cups of water not 6.)

Boiled beans and the rest before mixing.

Fry meat, onions, and garlic until brown. Add to drained beans with remaining ingredients. Simmer for about an hour.

All mixed and after an hour of simmering -- Yum.

With all the fixings and ready to eat. Nothing better on a cold and snowy day.

In a culinary rut? Try salad burgers!

My grandma's cookbook, Of Food and Thought, begins with January. The sub-headings are "Think Up New Project," "Wheat for Man," "Fun to Get Up in the Morning," "Let's Turn Over a New Leaf," "There is a Silver Lining," and "Quicker by the Dozen."

I've thought up a new project (borrowing heavily from grandma). Check! I made wheat for man--which I will share with you another day. Check!   I never find it fun to get up. No Check!  I've turned over a new leaf and found dirt below (I guess I need to start digging).  Check!  I'm looking for the silver lining but let's just leave it at that--after all nothing really is shiny in an inversion. No Check!  I am looking and I have yet to crack the code of quicker by the dozen.  Maybe in February. No Check!   This paragraph is a little depressing--sorry--I find the cookbook inspiring, tender, and most of all, intimidating.

Here's a sample of how I feel inadequate from January's chapter:

"Fun and nourishing lunch bag ideas:

1.  Chopped meat turn-overs in place of sandwiches
2.  Chopped peanuts added to ground ham and salad dressing for a nourishing sandwich filling.
3.  Dates stuffed with creamed cheese.
4.  Graham crackers put together with creamed cheese.
5.  Dried fruit, dampened and rolled in powdered sugar.
6.  Corned beef sandwich. Break the corned beef into pieces and combine with pickle relish, prepared mustard, and mayonnaise.  Season to taste and spread on rye bread.
7.  Spiced apple cider or apple juice--good with ham on rye.
8.  Thinly slice the top of hamburger buns.  Scoop out the center, butter, toast lightly.  Fill with egg salad and sprinkle with minced chives. Cover with top of bun.
9.  Sandwich made with three parts salted peanuts and 1 part carrot put through the grinder. Spread on graham bread. (What is graham bread?)
10. Scoop out the core of an apple and fill with chopped raisins."

Did I mention this cookbook came out in 1965? Before the feminist revolution!  Lunch at my house is make your own or eat at school.

For January grandma has 36 recipes.  This does not include the 40 or so mini recipes she throws in like the ones above or a fun new idea for supper--"Pancakes can be used for dinner as well as for breakfast.  Try them some night with creamed salmon over them and a crisp salad on the side." Somethings are better left untried! She has lists to liven up breakfast and after school snacks. I have to admit she is a little bit daunting. Breakfast at my house (similar to my lunch philosophy) is peanut butter toast or cereal, period--where my motto is everyone fends for themselves. 

 I remember thinking when my twins were about two and poked their darling heads up next to my bed at 6AM every single morning saying, "I want to eat," that I could not wait to teach them how to pour milk. Which I did as soon as they were strong enough to hold a one gallon milk jug. I am often, a do the simplest thing kind of woman, not the make anything extra type. So, reading my grandma's book is good for me! Right? 

So I studied the recipes to find one outside my comfort zone, as well as my family's, and had a brilliant idea, Salad Burgers!

Grandma said, "High protein salads contain eggs, meat, fish, cheese, or gelatin and may become the piece de resistance of the meal."

Salad Burgers

Makes 10 rolls

1/4 lb grated cheese

3 sliced hard-cooked eggs

1 can tuna

2 T chopped green pepper

2 T chopped onion

2 T chopped stuffed olives

2 T chopped sweet pickles (my family would have revolted at this so I used dill)

1/2 c mayonnaise

(I love ingredient pictures, I just think each individual food is so beautiful, just by itself!)

Mix all the ingredients.

Cut 10 wiener rolls (hot dog buns for those of us who don't like saying the word wiener).

Spread salad on rolls.

 Wrap each roll in aluminum foil and bake for 30 minutes in a 250 degree F oven.

That's a lot of foil. 

Unwrap and eat.

Now for my turn--I think this could actually be good, but no one in my family  liked them because the buns got soggy! Yuck! Even I, who can for all intents and purposes eat anything--seriously anything (except cow liver), did not like this. I got about 3/4th the way through one. I made my son try it and he gagged--yes it's true, but he also gags on yummy food so I'm not sure it's a definitive judgement. 


Honestly, forget the tin foil. Toast the buns, put on the spread, then broil. It would make a yummy and festive tuna melt--If you like that sort of thing.

Emergency Fruit Cake - The No-Bake Variety

Here is the third recipe for fruit cake in my Grandmother's book. It is quick and easy -- has less fat, but loads of sugar. (That kind of sounds like butt loads of sugar - it has that too. Don't tell my grandmother I said butt loads--that is very vulgar.)

I am going to quote my Grandmother because I just love what she says, "Between a busy Christmas and New Year it is easy to run out of fruit cakes baked in November, and this no-bake fruit cake can be easily made to fill this void."  So I know you are all running out of fruit cakes right about now! So here goes an easy and fun version.

This reminds me a bit of Rice Crispy Treats, but made extra Christmassy by having graham crackers as the binding agent and of course lots of nuts and fruit!

No-Bake Fruit Cake

1 pound marshmallows
3/4 cup scalded milk
1 pound nuts (I used pecans)
1 pound of candied fruit (I only did a 1/2 pound - at husband's request)
1/2 pound currants (My addition to make up for lack of candied fruit)
1 pound of dates cut into pieces (I used the food processor)
1 pint bottle of maraschino cherries
1 pound graham cracker crumbs (Once again the handy dandy  food processor)

Melt marshmallows in scalded milk.  I also had a low heat on under the pan to melt them a little faster.

Mix all dry ingredients together.

Combine marshmallows and dry ingredient together in a large bowl. Then pour into bread tins. I just poured it into a large casserole dish because I wanted to cut it into stars.  It was so sticky that I had to use wax paper to get it at an even level.

This is the best part, my grandmother said to cover with foil and then let it RIPEN in the refrigerator.  RIPEN. I put it next to the Diet Coke so that it felt comforted as I do when I know Diet Coke is in the fridge.

I assumed it was ripe this morning so I cut it into stars.  I had to put this picture in again, because it is just so dang cute and very, very sticky! Only one more fruit cake recipe to go!

Hints for the Perfect Fruit Cake

The other day, as I lugged a very heavy bag of fruit cakes into my book club, I wondered why I had just spent 4 hours the previous night making something that I knew most of the people would not like one bit. It gave me no small measure of perverse joy. I'm not sure what that says about me. I was NOT disappointed, however, when I received more than a few positive reviews. Maybe I can help preserve the taste buds for fruit cake for one more generation. It is a large mission but one I take up humbly.

I have found that for me it has become an acquired taste--just like my Aunt Dorothy's brew she made in the bath-tub and I was the only one with a sophisticated enough palate to enjoy. Yum! Those  were the days. Anyway, back to fruit cake, honestly I have found that I'm craving it.

So while I have taken a few days break from making fruit cake I thought I would still keep your appetites whetted by what my grandma suggested from her book. This should be your map to the fruit cake universe.

Grandma’s Christmas Cake Suggestions

Of Food and Thought, Page 375

*Don’t dry out fruit cake by over baking.

*Remember most fruit cakes are worth their weight in gold so follow directions carefully.

*Don’t skimp on ingredients—if you want to save, just make smaller recipes.

*Cool fruit cake in pan, and be sure it is cold before wrapping.

*Store fruit cake in foil or in air-tight container. Keep in cool place.

*Fruit cakes improve on storing; flavors blend and become more delicious.

*If fruit cakes are wrapped in cloth dipped in fruit juice, be sure the cakes are kept cool so mold does not form.

*Chill fruit cake before slicing, and the slices will be thin and perfect.

*Any of these cakes may be baked as cookies, if a little more flour is added.

*Try serving hot wassail and cheese with thin slices of fruit cake.

*Fruit cake crumbs are good sprinkled over ice cream.

*Fresh-colored gumdrops may be cut thin and take the place of candied fruit in fruit cake cookies.

*For New Year’s Eve garnish large silver platter of fruit cake with real sprays of holly.

I had to bold the information about mold--it is important--mold is bad. No moldy fruitcakes is my motto.

So then I thought--Hey I have some suggestions too:

*If you give fruit cake to anyone over 60 they will love you! It will bring back memories of their childhood and you will have fans!

*Fruit cake is heavy and is great for arm strength.

*Fruit cakes hold doors open really well.

*Fruit cakes seem like they are healthy, but really they are not, don't be fooled. You WILL GAIN weight if you eat too much. (My too tight jeans told me that this week!) And really, don't you want to get fat by eating uncontroversial yummy food like chocolate cake!

*Fruit cake is an expensive hobby.

*Be prepared for ridicule, here are some of the quotes I heard, "I didn't know anyone wanted to make fruit cake anymore." "My husband did not enjoy your fruit cake." I also heard a lot of guffaws and outright laughter when I handed people their heavy little package.

*Do not throw fruit cake--it will go through windows (Ours was caught before it actually hit the window, thank goodness.)

Please add your suggestions for fruit cake. It would be greatly appreciated.

The moment you've all been waiting for--Fruit Cake #2!

It is time for fruit cake #2 while I am still high from the success of fruit cake #1.  This is a sophisticated concoction. My grandmother wrote, "The following recipe makes one of the best white fruit cakes you could ever dream of."  It is called "Fred's White Fruit Cake."  I decided to check with my mother to see exactly who this Fred character was, but she hadn't heard of him or of white fruit cake for that matter!  He must have skills to be in the cookbook though so I forged ahead.

Here's the recipe, once again my comments/changes are in red

Fred's White Fruit Cake

1 1/2 cups butter
2 cups sugar
4 cups flour
1 t cream of tartar
1/2 t soda
1/3cups sweet milk (no idea what this is, neither did my mom, so I used half sweetened condensed milk and reg  milk!!??)
12 egg whites, beaten stiff
2 pounds white raisins (you heard me 2 pounds - I used regular because that's all I had )
1/2 pound candied pineapple sliced thin
1/4 pound candied lemon peel (cut into small pieces)
1/4 pound candied cherries (leave whole)
1/4 pound candied orange peel (cut in small pieces)
(For all of the candied fruit I bough already cut up fruit cake mix in a two pound container - totally cheating)
2 1/2 cups blanched almonds
1 cup shredded coconut

A plethora of expensive ingredients--again.

Soak the raisins overnight and dry thoroughly. (I so did NOT do this.) Mix with other fruit and nuts.

Cream the butter and sugar until very light.

Sift the flour and cream of tartar three times. (I just kind of mixed it in nicely.)

Add to the butter and sugar mixture alternately wiht the milk to which has been added the soda. (Again I don't know why she likes adding the soda to wet incredients before incorporating, it must be some kind of chemistry thing I do not understand.)

Fold in the fruit lightly.  (I had to get out the BIG spoon again--and I could not do it lightly.)

Fold in the beaten egg whites. (The mixture was quite dense I ended up having to break the dough with my hands and then fold in the egg whites. There is hardly any dough--with lots of fruit and nuts, but amazingly it all sticks together.)

Prepare four loaf tins by greasing well and lining with greased wax paper. I oiled 10 mini loaf tins and filled them 3/4s the way up. Because they were disposable foil pans I didn't need to line with paper because I knew I could get the fruit cake out.  Bake at 275 degrees F. for about 2 hours or until baked when tested. I baked for about 1 1/2 hours in the smaller tins and I checked often. 

Remove from pans, remove wax paper and cool. Paint with fruit juice. (Be careful not to use too much and soak.) I didn't remove the bread from the pans until it cooled a bit, then I turned them upside down on a cooling rack. I didn't paint with fruit juice, because I didn't want them sticky when I wrapped them up.

Wrap in wax paper and then in foil.  Fred says he stores his cakes in a stone crock to which he adds a cut apple. Isn't that charming!  Then occasionally he unwraps the cakes and repaints with juice and wraps them again. keep them in a cool place. Also charming and a little scary.

Here's the final product.

This cake has a chewier texture less like a cake and more like a cookie bar than the "Rich, Dark Fruit Cake" recipe. It also has a much more candied fruit flavor because there aren't any other flavorings like cinnamon or nutmeg.

Yes, the middle should be up--not DOWN! Thanks for pointing that out.

Look at that piece--quite a little fruit cake fiesta going on there!!!

Well, two of the four fruit cakes are baked. I am already exhausted.

10 Pound Fruit Cake - Are you kidding me?

Warning! Baking fruit cake can
make you batty!

Well, tonight has been a great education.  I decided to make Grandma Florence Pinnock's "Rich, Dark Fruit Cake." Several disasters, about $1,000 worth of ingredients later and it is now safely tucked in the oven for THREE HOURS. I put it in at 9:30pm. Note to self:  Read all of the recipe before beginning to cook at 8:30pm to see if you are going to be up all night waiting for it to bake!

According to my lovely grandma "Many, many years ago, as far back as we can read, fruits were gathered and dried and saved to mix with eggs, sugar, spices, and flour, and baked as special treat at Christmas time.  Fruit cake recipes have been handed down in families for generations to be used at this holiday season."  She has 4 fruit cake recipes in her book, Of Food and Thought.  Yes, you heard me, in her cookbook published in 1965 there are 4 different recipes for fruit cake.

Things I've learned:

1.  Fruit cake is like a religion.
2.  In the past there seems to be an unnatural love for fruit cake.
3.  Now there seems to be an unnatural hate of fruit cake.
4.  My grandma loved fruit cake.
5.  She wanted to share the fruit cake joy.
6.  Don't spill the egg whites, they are hard to clean up!

Questions Remaining:

1.  How could candied fruit be so gross?  It's candy and it's fruit it just doesn't add up.
2.  My grandmother says you can store these fruit cakes for a month -- does that make you scared?
3.  This recipe makes 10 pounds of fruit cake. Is that really necessary?
4.  Will these fruit cakes I make and give away last for an eternity in the great game of fruit cake roulette? Will it ever be ingested or just given away like a hot potato?

Time for pondering now. Think of a serene song as you contemplate.

Now, before you begin:

1. You will need super sized cooking implements, don't just try cutting all that candied and dried fruit up at one time in your food processor it -- Oh no, you will need either an industrial size food processor or work in batches (you could learn the hard way by letting it seize up before everything is nicely chopped).

2.  You will  need super sized bowl for mixing. Don't just try your wimpy Kitchen Aid you've had for years--it will start making very scary noises.  I also only had one spoon capable of folding in the egg whites at the end.

3.  I laid out all of the ingredients before hand--because there is a large amount of work to do just to prepare them to be mixed in. Here they are below (Note the 2 lbs of nuts, the 12 eggs, the full pound of butter, and the 2 pounds of dry and candied fruit)

Rich, Dark Fruit Cake
"First, a rich, dark, heavily-fruited cake, perfect for a wedding cake or a very special Christmas cake."

1 lb butter
2 cups sugar
12 eggs
1 1/2 t soda
2 t nutmeg
2 t cinnamon
4 1/2 cups unsifted flour
2/3 cup molasses
2 packages puffed seeded raisins (seriously what size is a package of raisins? Unnecessarily vague)
1 package current (Cruelly vague - was vagueness the way to go in the '60s?)
1 pound dates, pitted and cut in small pieces
1 pound walnuts
1/2 pound blanched almonds
1/2 pound pecans
1 pound candied pineapple
2 cups maraschino cherries

(Phew! That's a lot of ingredients)

I've had to do some major interpretation for the instructions. It seems as if we speak a different cooking language now.  I feel a little as if I've entered a worm hole and come out where I am just supposed to be able to infer the meaning in several places. I will point those out in RED.

Cream the butter and the sugar. ('nuf said)

Add the egg yolks, well beaten and then add the juice from the cherries. (Separate the eggs and save the whites -- they are important. And by the way -- it doesn't tell you this above but drain the maraschino cherries and save the juice!)

Add the soda to the molasses and beat until thick and add to the first mixture. (I have no idea why we need to add the soda to the molasses, but just do it! My grandma said so!)

Then add the flour and the spices sifted together. (Self explanatory)

Clean and wash the currants and separate the raisins, blanch and split the almonds; cut the cherries and pineapple into pieces and add the dates and mix all the fruit together and add to the cake batter. (It was at this point my mixer started to whine! TIPS:  1. currants come washed now --if you can't find currents use craisins, I did. 2. Separate the raisins? I don't even know what that means! 3. Thank heavens you can buy blanched split almonds! 4. I cut all the fruit up in a food processor in BATCHES 5. You will also need to chop the walnuts and pecans.)


(At this point I poured all of the batter out into a HUGE bowl and then mixed in the nuts with the only spoon in my house capable of stirring this concoction.)

Beat the egg whites to stiff peaks and then fold into mixture.  (This was a little like folding sea foam into clay soil, but it did work to lighten the mixture.)

Yes, the heavy wooden spoon is standing straight up in the batter.

Use a large 12x9x4 inch pan. (I didn't have a 4 inch deep pan, so I used a larger casserole dish and it seemed to work just fine.) Line the pan with 3 layers of greased heavy paper. (I used parchment paper.)  

BAKE AT 275 DEGREES FOR 3 HOURS!  (Bonus: You will have time to update your blog and clean the kitchen, because everyone else will be asleep.) You may bake the cake in a number of separate loaf tins. This amount will make a ten pound cake. the advantage of cooking it in one large pan and cutting it into loaves after baking is that there will be less crust, and the flavor is improved.

Fresh out of the oven. I tested it with a knife to make sure it wasn't overcooked.

Cool in the pan and then remove the paper from the cake. Store carefully.

I let it cool the rest of the night and then trimmed it up for placing in cellophane bags.

It made 14 mini loafs - You heard me 14! Sorry about the difference in color from the two pictures the first one was taken with a brighter flash. The cut up cake looks more like the real thing. The same thing happened to the picture below.

Here is one sliced ready for my children's breakfast. I thought it tasted quite yummy (but then again I had just invested 5 hours), they were ambivalent.

Here is the loaf cut up -- see all the fruit and nuts. I gave one to my mom this morning and she said grandma left the fruit bigger so you almost got whole fruits, but the taste was pretty similar.

Now I just need to give them away and see if I get re-gifted with my own fruit cake this Christmas. Will it be like a fruit cake chain letter? With me sending out 14 of just this variety I think it's inevitable.

Tune in soon for more Grandma Florence fruit cake wisdom!