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Easy, baked Cherry Almond Hand Pies! A flaky crust with a cherry almond pie filling, dipped in a sugary glaze and topped with sliced almonds.
I looked it up online and I don’t think I would care for it. It sounds like Dried Fruitcake. It can also set for up to a year and never spoil.
I found it interesting on where it started from and how it is made, so I thought I would share it with you.
Many households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance — effectively black — as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter).
Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly.
Initial cooking usually involves steaming for many hours. To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar.
So there you have it friends. A traditional treat for Christmas season. Now it is up to you whether you want to try to make it or even eat it.
If a restaurant were to name something after you, what would it be? Describe it. (Bonus points if you give us a recipe!)
Photographers, artists, poets: show us DINNER.
The Icing On The Cake Dessert.
When I was a young woman and I mean by that I had tasted marriage, groaned with child-birth and thought I knew all about life era. We would go to my Aunt’s house for holiday dinners one year and then the opposite year we would go to my Mother’s.
We knew before we got there exactly what would be the highlights of the menu.
Grandma would slave with the sharp knife cutting the thinnest noodles ever the day before. They would be the first thing we would scan for on the food table. Grandma also made the best macaroni and cheese ever. The secret was the string. Yes, the dish was full of strings. When you dished it on your plate, you tossed the cheese around the spoon so as not to lose one drop or make a mess. Once you started eating it you wrapped the string around your fork and got a nice gooey bite of cheese.
Then there was the creamy smooth as a baby’s bottom mashed potatoes. Melt in your mouth down the shoot in a second or less. Green bean casserole, and I don’t really remember the other veggies. They must have not done anything special for my palate.
Nice marshmallow, brown-sugar glazed sweet potatoes from my Mother. Mom always made a chocolate pie for my Dad. Other wise I am not sure he would attend the functions.
The dessert tables were full of pies. Cherry, pecan and chocolate. There were usually dessert salads and then there was the king of all kinds, the crown of the entire meal. My mother made it if the dinner was at her home, and if it was at my Aunts, then she made it. It is called Pudding Dessert.
When Mom passed a way, I quit going to the Aunts from then on. If I wanted the dessert I had to start making it. Thank goodness I have my recipe in my lock box that Mom gave me. My kids love it also and request it. You can make it with chocolate, or butterscotch. Many times it was made with Butterscotch.
I have changed up the recipe a little because I am a cream cheese nut. I double the cream cheese and the powdered sugar amounts.
Here is the recipe if you like light desserts that make you say,” Oh my gosh, this is so good.”
1 cup flour, 1 stick butter, 1/2 cup nuts.
Mix and press in a 9×13 pan Bake for 15 minutes 350 degrees
1 cup cool whip, 1 cup powdered sugar, 1 8 oz. cream cheese
Blend together and add to first layer when cooled
2 packages of instant pudding, your choice of flavor, we always used butterscotch, made with only 3 cups of milk instead of 4. Add to second layer
Top with rest of cool whip and garnish with nuts
If you try this, I hope you enjoy it.
My grandma used to say
That vegetables get in the way
I didn’t know what she meant
I looked at her and off I went
Now all grown up and eating right
I cooked some cabbage for tonight
I added some beef for flavor
I wanted my mouth to really savor
Mushrooms and tomatoes and spices too
Put it in the crock-pot and went to do
Some visiting an auction and Al during this day
Bought a big crock and saw Al in a bad way
I knew that I had supper cooking on low
I wanted to eat out but was low on dough
I walked into my house and I thought what is that
It smelled like someone had killed a cat
The stench I inhaled made me pretty sure
That I think I am going to vomit and hurl
I used a clothespin and plugged my nose
As I knew the cooking had a ways to go
When the cooking was done I went to look
I carefully lifted the lid and took
The ladle and stirred it very well
The aroma was not setting off any memory bells
I thought what the heck I will give it a try
I poured some in a pot and closed my eyes
Ok, I did it, I ate and then took a smoke
I felt my tummy rumbling as it began to bloat
I now know what my grandma was referring too
The little toot toots that make you say pew
- Cabbage Soup Recipes (answers.com)
- Slow-Cooker Corned Beef and Cabbage (spoonful.com)
- Des’ Cupboard Creations: Cabbage & Noodles (new102.cbslocal.com)
- Slow Cooker Recipe for Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (kalynskitchen.com)
- How to cook stuffed cabbage (stylewalker.net)
- Spiced Cabbage Recipe (pureformfitnesskitchen.com)
- Cabbage Salad ‘MidWeek Meal Style’ (midweekmealok.wordpress.com)
The recipe may not be readable to all, so here are the directions.
2 1/2 cups all-purpose flour
1t. baking powder
1t. baking soda
1/2 cup melted butter
1 1/2 cups white sugar
1 cup canned pumpkin
1 t. vanilla
2 cups confectioner’s sugar
1 T. melted butter
1 t. vanilla extract
Preheat oven to 350 degrees F (175degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt, set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1t. vanilla to butter mixture, and beat until creamy. Mix in with dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15-20 minutes in oven. Cool cookies, then drizzle glaze with fork.
To make glaze: Combine confectioner’s sugar, milk, 1T melted butter, and 1 t. vanilla. Add the milk as needed, to achieve drizzling consistency.
Now I adjusted my recipe. This is what I did.
I added whole wheat flour instead of white flour. I added 1 t. cinnamon, plus 1t. pumpkin spice, instead of the spices above. I used Splenda instead of regular sugar.
For the icing I made mine with 1/2 stick of melted butter, 1t. almond extract, instead of the vanilla. I didn’t glaze, I made the icing stiff enough to spread. I want to taste my icing!