23 Grandmas Fruitcake

Title:
Grandmas Fruitcake

Word Count:
496

Summary:
This is the recipe that my grandmother brought with her when she and her family left Russia in the early 1900"s.


Keywords:
grandmas,grandma,grandma's,fruitcake,recipes,recipe,recipe for,bust a nut


Article Body:
This is the recipe that my grandmother brought with her when she and her family left Russia in the early 1900"s.
As a child around 1920's or so, while living on a farm in Pennsylvania which at that time there were a great amount of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.


This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember now they didn't go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.


To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.

1 pound butter
12 eggs
1 lb. sugar
1 pound flour
1 pound white raisins
1 pound walnut meats
1 lb. red and green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tablespoon of baking soda dissolved in ¼ cup warm water
2 cups brandy--any brand


Soak the raisins, walnuts, cherries, coconut and pineapple with 2 cups brandy overnight in a stainless steel bowl.
In a 5 quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.
Now you are going to bake it in a 2 pound pan, or in the pan of your choice, foil or hard pan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don't bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.
It's done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.

BONUS : Title:
Grilling Fruits – Sumptuous Pineapples, Pears And Apples

Word Count:
360

Summary:
Grilling meat and vegetables is a common thing, but grilling fruits is hardly as common, even though they are great to eat. Grilled fruit makes for a great dessert, and holds itself with great gusto as delicious side dishes or even appetizers. Moreover, no matter how exotic it sounds, it is pretty easy to prepare. But like all other effortless things grilling fruits too require you to fulfill few pre requisites.

Grilled fruits are best when they are made with firm fruits l...


Keywords:
Grilling, grill, Fruits, vegetables, grilled, apples, pears, pineapples,bbq,barbecue,barbeque,


Article Body:
Grilling meat and vegetables is a common thing, but grilling fruits is hardly as common, even though they are great to eat. Grilled fruit makes for a great dessert, and holds itself with great gusto as delicious side dishes or even appetizers. Moreover, no matter how exotic it sounds, it is pretty easy to prepare. But like all other effortless things grilling fruits too require you to fulfill few pre requisites.

Grilled fruits are best when they are made with firm fruits like pears, pineapples, apples, etc. These fruits retain almost original shape and quality even after cooking. Unlike tender fruits like plums, peaches and mangos they do not become squashy and soggy even on overcooking. You simply need to cut them into half, de-seed them and leave the peel on. This results in maintaining the shape of the fruit, however big fruits and citruses need to be sliced up for better heat treatment.

Now coming down to the actual grilling part, firstly, make sure you have an impeccably clean grill. Also put on some oil or melted butter on the grill to keep the fruits from sticking on to it. Make sure the oil does not have an overpowering smell so that you can add your own flavor by soaking it in a combination of your favorite spices, even liquor, or both. Sprinkle some cinnamon, add some nutmeg and douse it with rum, it will surely make for a sumptuous meal as well as a bright appearance.

You could marinade the fruits in some water and add the spices to the water instead of the fruit; the taste would definitely be worth a try. Regarding the recipe for standing your grilled fruit, the sky is the limit. However, whatever you do, always remember that grilling fruits requires medium heat.

Grilling fruits is especially easy because of the composition of the fruit, which mainly consists of water and sugar. Therefore, while you grill it, you reduce the water content, and the sugar converts to caramel thereby condensing the flavors. A little bit of cooking oil and water, and Voila! No sweat lost, for the perfect grill of your favorite fruit.