The pictures of my fruitcake cookies on social media have been receiving a myriad of comments — everything from “Yuk” to “Yay” to family stories! I love the stories so keep them coming in the comment section below!
A cake once revered, is now the butt of many holiday jokes—and with good reason. Have you tried some of the things they sell as “fruitcake”???? 😳
The fruitcake is traced back to at least Roman times and is often the cake choice of royals. Did you know that Charles and Diana’s wedding cake was a fruitcake with cream cheese frosting.
We are the third generation to make these cookies. Christmas would not be Christmas for Mr. G without these cookies. For me they were an acquired taste, but I have crossed over the line and totally love these cookies too.
The recipe is so simple!
1 lb candied fruit (mixed) chopped in small pieces.
1/2 cup self rising flour
4-6 oz of shredded coconut
2 cups chopped pecans
1 can sweetened condensed milk
Dredge fruit through flour
Add coconut, nuts and milk
Bake on parchment paper lined cookie sheet for 15 – 20 minutes.
300 degree oven
Makes approximately 4 dozen.
Store uncovered — as much as possible.
Note: If you have trouble finding candied fruits … check here.
Give the cookies a try and let me know what you think!
Denise Schreiber, garden friend and author of Eat Your Roses, shared a wonderful, super easy rose ice cream recipe with me recently.
ROSE PETAL ICE CREAM
¾ cup of dried edible rose petals 1 quart of good quality vanilla ice cream 1 tablespoon of rose syrup (I used Monin) ½ cup of finely chopped pistachios 1 teaspoon of cardamom (Optional)
Soften ice cream. Crumble in your hand the dried rose petals (from roses that have not been sprayed with chemicals) as you would dried herbs. Stir in slightly then add rose syrup. Taste test first to see if you desire more syrup. Refreeze then serve.
For more recipes like this one, check out Denise’s Facebook page here.
What a treat! I used Rugosas petals in our ice cream and it was delicious! Yes, yummy rose flavored ice cream is a great way to enjoy summertime in the rose garden.
Do you have recipes that use roses and other flowers?
I love the concept of garden 2 table … cooking with the fresh food you grow yourself. My mother was a great gardener and she grew just about everything we ate. Because she canned and froze the extras we had food from our garden year round. (You can read more about her here.) But, if I am honest, my veggies keep getting inched out by roses and a couple of honey locust trees that are devouring our garden. However, we still have room for herbs and tomatoes — Mr. G makes sure of that. So, around here we are extremely grateful to area farmer’s markets to provide us with the other produce we love.
So many of my friends tell me they rarely cook anymore since their time is so limited! But, good news, there is someone who is inspiring us to get in the garden and in the kitchen by teaching us just how easy, fun and nutritious Garden to Table can be. My friend P. Allen Smith. Allen grows an acre of the most beautiful organic veggies you have ever seen and he is always testing new plants and gardening ideas. PLUS, he is a creative master in the kitchen.
Or through his wonderful books, digital publications and you tube videos. Take advantage of all of these easy-to-use resources to be a master in your kitchen, especially if you are like me and spend most of your extra time in the garden and need all the tips and tricks in the kitchen you can get.
Follow Allen’s Garden Home Facebook page here for regular updates on what he’s cooking up in the kitchen and what’s going on in the garden.
SOMETHING NEW AND DEEEELISH
Don’t miss Allen’s most recent video for a Squash & Zucchini Casserole with Quinoa … can you say, “healthy comfort food you can feel good about.” I can’t wait to make this one! Take a look here.
And, yes, I did find enough room in the herb garden for zucchini! 🙂
THIS WEEK IN MY GARDEN
Around here we are having rain every day and boy are things lush even though the blooms are surely taking a hit. I did manage to get some pretty pictures after one of the rain storms earlier in the week…
Many of you have asked for the recipe that my daughter affectionately named “Christmas Cran.”
I was introduced to this recipe when I bought my first microwave and was given the gift of a free microwave cooking class!
Several of the recipes I learned in the class I still make — but none more consistently than the cranberry sauce! Our family enjoys “Christmas Cran” every Christmas AND every Thanksgiving!
Sweet, citrusy goodness….
3/4 – 1 Cup of Sugar
1/4 teaspoon each of ground cloves, cinnamon and allspice (I usually add more cinnamon)
1/2 cup of apple or orange juice (This year I used the juice from the tangerines I had on hand and it was fab.)
1 lb of whole cranberries
1 medium apple – peeled, cored and chopped
1/2 cup pecans or walnuts (They go in AFTER the cooking process.)
Combine SUGAR, SPICES and JUICE in 2 qt casserole. STIR. Add CRANBERRIES and APPLES. STIR.
Microwave on HIGH for 9 – 10 minutes.
Remove and add NUTS. STIR. (Caution: This is screaming hot!)
Pour into pretty dish and COOL.
Hope you enjoy and I hope you have a wonderful holiday season!
Even though we love our traditional recipes, we also love trying new things! Share your family favorites for the holidays!