In case anyone is looking for some Christmas Cookie recipes – you might like this one
Jose Cuervo Christmas Cookies
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl, Check the Cuervoagain, to be sure it is of the highest quality, Pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter In a large fluffy bowl.
Add one peastoon of sugar. Beat again. At this point it’s best to make sure the Cuervo is still ok, try another Cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup Of dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry It loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves A sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can Find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall Over.
Don’t forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas !
Friday, December 11, 2009
Everyone Loves This Fruitcake
Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation—but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.
2 medium loaves or 3 mini loaves (24 slices total)
Active Time: 20 minutes
Total Time: 3 hours (with cooling)
Ingredients
1 1/2 cups fresh orange juice
1 1/2 cups chopped candied orange peel, (about 8 ounces)
1 cup chopped dried cherries, (about 6 ounces)
1 cup chopped dried apricots, (about 6 ounces)
1 cup chopped dried pineapple, (about 6 ounces)
3/4 cup currants, (about 4 ounces)
1 cup all-purpose flour, divided
3/4 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup mild extra-virgin olive oil, or walnut oil
2 tablespoons unsalted butter, at room temperature
3 tablespoons molasses
1 teaspoon vanilla extract
2 large egg whites, divided
3 glacéed red cherries, cut in half, for garnish
8 pecan halves, for garnish
Preparation
1.Position rack in center of oven; preheat to 275°F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
2.Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
3.Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4.Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
5.Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.
6.Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.
Tips & Notes
To "ripen" fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.
Candied orange peel is available from The Baker's Catalogue, bakerscatalogue.com, (800) 827-6836.
Nutrition
Per slice: 202 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).
Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat
2 medium loaves or 3 mini loaves (24 slices total)
Active Time: 20 minutes
Total Time: 3 hours (with cooling)
1 1/2 cups fresh orange juice
1 1/2 cups chopped candied orange peel, (about 8 ounces)
1 cup chopped dried cherries, (about 6 ounces)
1 cup chopped dried apricots, (about 6 ounces)
1 cup chopped dried pineapple, (about 6 ounces)
3/4 cup currants, (about 4 ounces)
1 cup all-purpose flour, divided
3/4 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup mild extra-virgin olive oil, or walnut oil
2 tablespoons unsalted butter, at room temperature
3 tablespoons molasses
1 teaspoon vanilla extract
2 large egg whites, divided
3 glacéed red cherries, cut in half, for garnish
8 pecan halves, for garnish
Preparation
1.Position rack in center of oven; preheat to 275°F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
2.Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
3.Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4.Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
5.Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.
6.Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.
Tips & Notes
To "ripen" fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.
Candied orange peel is available from The Baker's Catalogue, bakerscatalogue.com, (800) 827-6836.
Nutrition
Per slice: 202 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).
Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat
Chocolate Bark with Pistachios & Dried Cherries
With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.
Ingredients
3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped
3/4 cup dried cherries, or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided
Preparation
1.Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
2.Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
3.Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
4.Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
5.Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Per piece: 79 calories; 5 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 2 g fiber; 0 mg sodium; 26 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 fat
Ingredients
3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped
3/4 cup dried cherries, or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided
Preparation
1.Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
2.Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
3.Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
4.Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
5.Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Per piece: 79 calories; 5 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 2 g fiber; 0 mg sodium; 26 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 fat
Citrus Almond Shortbread
3/4 cup slivered almonds
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tablespoons honey
3 tablespoons orange peel, grated
2 large egg yolks
Icing
1 cup confectioners’ sugar
2 teaspoons pure vanilla extract
1 tablespoon milk
Colored sugar for decorating
Cooking Directions:In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.
Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.
Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.
Preheat oven to 350ºF.
With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.
To make icing, whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.
Store baked cookies in an airtight container for up to one week.
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