Tag Archives: Apple

For The Love of Fruitcake!

For the Love of Fruitcake!

Let’s talk fruitcake, seriously?  If you are an American, you are probably rolling your eyes. If you are from nearly anywhere else in the world, your mouth may be watering from memories of this delicious holiday treat or dense and sweet wedding cake. Fruitcake is a very popular dessert throughout  across the globe, but here in the good old U S of A, the humble fruitcake gets a bit of a “bad Santa” rap.

Johnny Carson joked that there was only one single fruitcake in the whole entire world, and people just kept passing it around as a gift. In Manitou Springs, Colorado there is a yearly fruitcake toss for crying out loud. We’ve even been known to call dear aunt Betsy a “fruit cake” now and then. Well, I think it’s high time to restore the historic fruitcake’s reputation with my family recipe! This one I promise won’t be re-gifted or left for “ring-toss” because it’s just too good!

Enjoy and Happy Holidays! May your time with family and friends be blessed!

 

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Raw Apple Fruit Cake

Ingredients:

2 cups white sugar
3 cups flour
1 teaspoon soda
1 ½ cup veg oil
1 teaspoon cinnamon
1 teaspoon vanilla
3 eggs
1 teaspoon salt
2 cups coconut
1 cup chopped dates
1 cup chopped pecans
3 cup chopped apples
(granny smith or another cooking apple)
2 cup chopped orange slice candy

Preparation:
Preheat oven to 325 degrees.   Grease a Bundt cake pan or fruit cake pan and set aside.

In a mixing bowl with paddle attachment, cream together sugar and oil.  Add eggs and vanilla and beat well.  Combine flour, cinnamon, salt and soda in separate bowl.  Hand stir gradually to egg mixture.  It will be thick like cookie dough.  Stir in apples first, thin coconut, dates and nuts.  Add chopped candy last and fold in thoroughly.  Batter is extremely thick.  Pour into a greased and floured pan.

Bake for 1 ½ hours or until brown and knife inserted comes clean.

*Note: This can also be baked in small loaf pans for gifts.

Tip:
Use a floured sharp knife when cutting sticky orange slice candy.  Candy should be cut up to bite size pieces.  You can also decorate the top of the cake with candy cherries and make candy leafs.

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A New Fresh & Healthy Twist on Chips & Salsa

Before I begin let me make perfectly clear that I LOVE chips & salsa!  Whether it be my slammin sadie’s blackbean and corn salsa (check previous post under  “Ultimate Tailgate Menu”) or the fresh salsa you get at the Farmer’s Market. Yum!! I think I could make a meal on chips & salsa alone…(well maybe chips, salsa, & a side of guacamole)  But every now and then I like to shake things up a bit.  These salsa recipes with a twist including an Apple Berry Salsa with Cinnamon Chips or a Mango Pineapple Jamaican Salsa will tease your palette & bring a nice change to a classic snack.  Not only are they excellent with chips, they are also a great topping on fish, or pork, or even on an omlette.  Don’t forget, kids love new things, and a funky twist on chips & salsa makes for the perfect afternoon snack.  Mom’s also get bonus points with these recipes because they are healthy and delicious!

Apple Berry Salsa with Cinnamon Chips

Ingredients

Chips

  • 4 (7-inch) flour tortillas
  • 1 TBSP granulated sugar
  • 1/2 tsp ground cinnamon

Salsa

  • 1 cup strawberries, sliced
  • 1 kiwi, peeled & chopped
  • 1 small orange
  • 2 medium Granny Smith Apples
  • 2 TBSP packed brown sugar
  • 2 TBSP apple or apricot jelly

Preheat oven to 400 degrees.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar & cinnamon & sprinkle over tortillas.  Cut each tortilla into 8 wedges;  place in single layer on 15″ round baking stone.  Bake -10minutes or until lightly browned & crisp.  Remove to nonstick cooling rack; cool completely.

Peel, core and slice apples. Coarsely chop apple slices. Dice strawberries and kiwi. Add to bowl. Zest orange to measure 1 tsp. zest. Juice orange to measure 2 T. juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve. Serve with baked cinnamon chips.  I also found this to be a wonderful topping to frozen yogurt.

Mango Salsa

  • 1 ripe mango, peeled, pitted, and diced
  •  1/2 medium red onion, finely chopped
  • 1 cup small dice fresh pineapple
  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • Salt and pepper to taste
Optional
– Diced red bell pepper
– Diced jicama
Method
  1. Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
  2. If the salsa ends up being a little too hot or acidic for your taste, you can temper  by adding some diced avocado.

This mango salsa makes for an excellent topping on grilled halibut or pan seared grouper fish tacos!!!

Delicioso!! Enjoy!

A New Fresh & Healthy Twist on Chips & Salsa

Before I begin let me make perfectly clear that I LOVE chips & salsa!  Whether it be my slammin sadie’s salsa (check previous post “Ultimate Tailgate Menu”) or the fresh salsa you get in June at the Farmer’s Market. Yum!! I think I could make a meal on chips & salsa alone..(well maybe chips, salsa, & a side of guacamole)  But every now and then I like to shake things up a bit and mix up flavors.  These salsa recipes with a twist including an Apple Berry Salsa with Cinnamon Chips or a Mango Pineapple Jamaican Salsa will tease your palette & bring a nice change to a classic snack.  Not only are they excellent with chips, they are also a great topping on fish, or pork, or even on a omlette.  Don’t forget, kids love new things, and a funky twist on chips & salsa makes for the perfect afterschool snack.  (& for a bonus it”s healthy)

Apple Berry Salsa with Cinnamon Chips

Ingredients

  • 4 (7-inch) flour tortillas
  • 1 TBSP granulated sugar
  • 1/2 tsp ground cinnamon

Salsa

  • 1 cup strawberries, sliced
  • 1 kiwi, peeled & chopped
  • 1 small orange
  • 2 medium Granny Smith Apples
  • 2 TBSP packed brown sugar
  • 2 TBSP apple or apricot jelly

Preheat oven to 400 degrees.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar & cinnamon & sprinkle over tortillas.  Cut each tortilla into 8 wedges;  place in single layer on 15″ round baking stone.  Bake -10minutes or until lightly browned & crisp.  Remove to nonstick cooling rack; cool completely.

Peel, core and slice apples. Coarsely chop apple slices. Dice strawberries and kiwi. Add to bowl. Zest orange to measure 1 tsp. zest. Juice orange to measure 2 T. juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve. Serve with baked cinnamon chips.  I also found this to be a wonderful topping to frozen yogurt.

 Mango Salsa

  • 1 ripe mango, peeled, pitted, and diced 
  •  1/2 medium red onion, finely chopped
  • 1 cup small dice fresh pineapple
  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • Salt and pepper to taste
Optional
– Diced red bell pepper
– Diced jicama
Method
  1. Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
  2. If the salsa ends up being a little too hot or acidic for your taste, you can temper  by adding some diced avocado.

This mango salsa makes for an excellent topping on grilled halibut or pan seared grouper fish tacos!!!

Delicioso!!

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