If you've never eaten a real homemade fruitcake, you have NO IDEA what you are missing! That lumpish, sawdustish, dried up, florescent colored cloyingly candied sort of fruitish thing that is offered on grocery store shelves could not be further from what an honest to goodness, truly mouthwatering, homemade fruitcake really tastes like. OMG! A reeeeeal fruitcake soaked in whiskey or brandy for a month or two before cutting into its rich deep flavored cake studded with reeeeal organic dried fruit -- is almost an ecstatic experience. Fruitcake skeptics will instantly convert!
The secret: DRIED (organic) fruit. Not candied.
The recipe here is a version based on one from Virginia's Grandmother Ellen, but with a contemporary twist. It is made with gluten free flour and all organic dried fruit. Well, Grandmother Ellen's fruit was organic. She dried her own from her own pesticide-free fruit trees, but she did use white wheat flour. Virginia's version uses garbanzo and brown rice flours. And i...
‘Tis the season for fun, food and festivities. It’s party and gift giving time when friends, co-workers & family gather together to celebrate…and eat!
Why not whip up a sweet treat of these classic Black and White Cookies, straight from the pages of the new Culinary Clues around the World 2.0. These classic cookies are famous throughout New York and New Jersey. And they’re savored by the three silver sheroes as they take a break from crime solving in Secrets at Abbott House, the third volume of the SANDRA TROUX MYSTERIES.
Arranged them in colorful holiday cookie tin and wrap with a red ribbon and bow, they’re always a welcome treat for a silent Santa or hostess gift.
Black and White Cookies
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter or substitute butter, softened
1/2 cup granulated sugar
1 large egg
Preheat oven to 350°F.
Sift together flour, baking soda and salt. Combine buttermilk and vanilla in a cup. Cr...