Friday, December 12, 2008

Christmas is Coming

. . . and the goose is getting fat!

It would help if the silly goose didn’t keep tasting all the yummies she’s busy baking. But, it’s so hard. It’s at this time of year that I get all those yummy flavors that I miss from home . . .
  • Molasses & Gingerbread
  • Anise - I put extra into my Pfefferneuse
  • Cornbread - for my stuffing of course
  • Pumpkin Pie and all kinds of spices
and mmmmm, yummy moist Fruit Cake that I can hardly waiting to slice into. Color me weird if you want to but I LOVE FRUIT CAKE.

However, I am picky, it can’t be too sweet and absolutely must be very moist.  What can I say - my mom made the best!  Actually she made two recipes - a “Light one” and an “Inexpensive One.”  The latter being darker and moister, gooier and full of raisins and candied fruit.

The recipe is below - give it a try, you never know. You might like it - or love it like I do.

I also thought I’d update you on my Festival of Trees that we’ve been doing as a block of the month. It’s been fun, very and so popular that it will be back next year!
Reserve your space now – then choose to pick up your fabric kit or have it shipped to you in January. Just $60 for all twelve months, including the fabric for the top, binding and the pattern.  Quilt finishes approximately 40” x 48”. Designed by Barbara Brackman & Karla Menaugh,

And here’s a sneak peak at my challenge entry for the group of friends in Mülheim (Germany). The theme these year is “Crazy.” We’ll see how far I get on this. “Sew little time” right now with Christmas preparation and patterns-writing for the shop. Our group reveal is this coming Tuesday . . . wish me luck!

Mom’s inexpensive Fruitcake

2 Cups raisins or mix of raisins and dates
2 Cups Sugar
2 Cups Water
5 Tablespoons Butter or Margarine
2 Teaspoons Cinnamon
1 Teaspoon Cloves

Mix above ingredients together in a medium saucepan and simmer for 10 minutes.

Allow to cool, then add:
3 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Walnut Pieces (optional)
and Candied Fruit to taste - if you don't like candied fruit, increase amount of raisins, dates or consider chopped dried apricots.

Mix thoroughly and pour into paper lined bread pans. Bake at 325 F for 1 hour.
For maximum “moist-ness” pour one tablespoon of rum, cream cherry or other sweet liquor over baked cakes. Repeated weekly until Christmas your cakes will stay fresh throughout the New Year season too.

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