Swedish Chef's Old Fashioned Light Fruitcake

I know that fruitcake gets a bad rap.  It is often the dreaded gift for people to receive at Christmas time.  But, until you try this fruitcake, you've not tried fruitcake before!  Please note: I doubled the following recipe, which resulted in eight fruitcakes.

Ingredients:
16 oz. package whole, shelled pecans (set aside 16 for decoration)
3/4 lb. chopped candied pineapple
3/4 lb. red whole candied cherries (set aside 12 for decoration)
3/4 lb. green whole candied cherries
1 lb. golden raisins
candied pineapple rings
honey
½ lb. softened butter
2½ c. granulated sugar
6 eggs
1 oz. rum flavoring
2 T. brandy
4 c. flour
1 t. nutmeg
1½ t. cinnamon
1 t. salt
Apricot brandy
Handi-wipes reusable cloths
Quart-sized Ziploc bags



Cream butter and sugar in a stand mixer until soft and fluffy.  Add one egg at a time until incorporated into mixture.  Add rum flavoring and brandy.

Sift flour with nutmeg, cinnamon and salt.  Slowly add flour mixture to the creamed mixture in the stand mixer.

By hand, fold in fruit and nuts.  Evenly separate this mixture into four 8x3x2 foil loaf pans that have been sprayed with non-stick coating.

 

Preheat oven to 275º.  Place pans in oven and bake for 90 minutes.  Remove fruit cakes from oven and brush with honey.  Decorate with remaining fruit and nuts.  Return the cakes to oven and bake for an additional 30 minutes.  A cake tester should come out clean to know they are done.

Allow cakes to cool completely overnight.  The fruitcakes need to soak in apricot brandy.  Although my mother used sheets, I prefer to use Handi-wipes.  Pour several inches of apricot brandy into a 9x13 cake pans.  Add four Handi-wipes and allow to soak until the cloths are completely saturated.

 

 

 

Remove the fruit cakes from their pans.  Wrap each fruit cake with a brandy-soaked cloth.  Then wrap the cake in a piece of aluminum foil, then place in a quart-sized Ziploc bag.  Store in a cool, dry place such as your refrigerator.  Allow to soak at least three weeks until cutting and eating.  I typically prepare these around Thanksgiving so they are ready in time for Christmas.  Additional candied fruit such as lemon or orange peel can be used if desired.

Yields 4 fruitcakes.

Creamy Chicken Stuffed Manicotti

A couple of years ago, I posted a recipe on this blog, called Chicken Stuffed Shells.  This is another version similar in some ways, but different in others.  If you enjoy chicken and pasta, this is something you may want to try.  Stuffing the manicotti shells can be a little fussy, but your fingers are your best tool.  It takes minimal ingredients and is a delicious entrée for friends or just your family.




Ingredients:
8 manicotti shells
2 - 10.75 oz. creamy chicken mushroom soup (undiluted)
1 c. sour cream
2 c. chopped, cooked chicken (I used chicken tenders, but thighs or breasts will also be suitable)
½ c. chopped onion
2 T. butter or margarine
4 oz. can sliced mushrooms, drained
1 c. shredded cheddar or Monterrey jack cheese
1 bay leaf
1 T. vegetable oil
salt
½ t. garlic powder (optional)
1 t. oregano (optional)
1 t. basil (optional)



Place chicken pieces in a saucepan with a bay leaf and cover with cold water.  Cover with lid and bring to a boil.  Turn down to a simmer for 10 minutes.  Allow to stand for a half hour.  Remove from pan onto a plate and cover with plastic wrap.

Add 2 quarts of cold water to a Dutch oven.  Add pinch of salt and a tablespoon of vegetable oil.  Bring the water to a boil.  Add manicotti and stir frequently, cooking for approximately 6-8 minutes.  You will want the manicotti to be slightly under-cooked.  This will keep them from tearing when you stuff them.  Drain the shells and set aside.  Cover them with plastic so they do not dry out.

In a bowl, combine soups and sour cream; stir well.  Optional: for a more Italian flavor, combine garlic powder, oregano and basil to the soup and sour cream mixture.

 
Move half of the mixture into another bowl.  Add chopped chicken to the remaining soup mixture and combine.  Set aside.

 

In a skillet, add 2 T. butter and chopped onion.  Sauté until the onions are transparent.  Drain the mushrooms and chop into small pieces.  Add them to the skillet and stir to combine.

Add the soup mixture (without the chicken) to the skillet and combine with the mushrooms and onions.

In a greased 12x8x2 inch baking dish, add approximately ½ c. of the soup/mushroom mixture to the bottom of the pan.  This is done to keep the manicotti from sticking to bottom of the pan.  Using the chicken/mushroom mixture, stuff each manicotti and place them in the baking dish, on top of the soup mixture.

If there is any chicken mixture left over, add it to the sides of the baking dish.  Spoon remaining soup/mushroom mixture over the manicotti.  Preheat oven to 350º.  Bake uncovered for approximately 30 minutes. 

 

Remove from oven and sprinkle cheese over the casserole and return it to the oven for an additional five minutes.

Yields 4 servings.

Pistachio Bundt Cake

I selected this recipe because it is getting close to the holiday season and this cake would make a beautiful dessert for any celebration.  It is easy, moist and if you enjoy the flavor of almond, is the cake for you.



Ingredients:
15¼ oz. white cake mix (any brand)
1 c. canola oil
1 c. club soda
1 T. almond extract
2 - 3.4 oz. boxes instant pistachio pudding
½ c. chopped maraschino cherries
½ c. chopped walnuts
¼ c. powdered sugar

Drain the cherries, then chop them.  Chop walnuts.  You should have a half cup of each.  Set these ingredients aside.

 

 

 

Mix all other ingredients together in the order they are listed.  This can be done with an electric mixer.

Once mixed, fold in the cherries and walnuts with a spatula.

Grease and flour a bundt pan and pour mixture into the pan.  Bake at 350º for approximately 50 minutes or until cake tester comes out clean.  Sprinkle with powdered sugar.