I posted this last year and believe it should make an appearance again. Holiday smells are emanating from the kitchen as we speak. This is true. I am making a gumdrop Christmas Cake for kiddies (they don’t seem to like the ordinary kind). This will be eaten up in a flash, so good. Gumdrops, skor bits, hmmm.
Serves 12
- 1 cup butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 1/2 cups orange juice, divided
- 3 1/2 cups sifted flour
- 1 1/2 tsp. baking powder
- pinch salt
- 1 tsp. orange extract
- 1 tsp. pure vanilla
- 1 pkg. baking gumdrops
- 1 cup golden raisins
- 1/2 cup Skor bits
- flour for coating raisins and gumdrops.
Preheat oven to 350 degrees. Using the wrapper off the butter, grease and flour a 10 inch tube pan.
In a large mixing bowl cream the butter and sugar until very fluffy, beat in the eggs one at a time, mixing well after each one.
In a separate bowl, sift the dry ingredients and on low speed, add to the butter and egg mixture, alternating with 1 cup orange juice. (Depending on where you live, you just may have to add a bit more juice.)
Stir in the flavourings. In a bowl add the raisins and gumdrops to about 1 tbsp. flour and run your fingers through it, making sure all are covered with the flour. ….the raisins and gumdrops, not your fingers….although…..
Add to the mixture and stir in. Mix well and put into prepared pan. Bake for 1 1/2 hours.
Remove from oven and with a fork, poke the entire surface. SLOWLY pour the remaining 1/2 cup orange juice, ensuring all the juice has been absorbed. Wrap in parchment paper and tin foil and store in the freezer (if not using in a week) or fridge until ready to cut up for the trays.
I’m not a kid, but I love this cake and I am not alone….in this house…just sayin’.
Chicken Calvados
This is another wonderful chicken dinner to serve family and even company.
Serves 4
- pinch of salt
- freshly ground pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 4 – 4 oz. skinless and boneless chicken breasts
- 4 tsp. vegetable oil
- 4 delicious apples. peeled, cored and sliced thin
- 1 cup apple juice
- 3 tbsp. Calvados (apple brandy)
Combine all the dry spices and rub into the chicken breasts. In a large frypan, heat the oil and saute the chicken until browned. Transfer to a plate.
In a skillet, cook the apple slices until golden brown and tender; stir in the apple juice and bring to a boil. Return the chicken breasts and turning as needed to cook through. Transfer now to a platter.
Stir the Calvados in the skillet and cook until the apples are glazed and the liquid has thickened. Spoon over the breasts and serve.
I will promise you this will be a first for most people to try. Here you go….’damn I can do this”.
So, so good.
Tasty Pumpkin Soup
Always on the lookout for something new and knowing you have all the ingredients in the pantry? Try this one on for size.
- 2 tbsp olive oil
- 1 leek, cleaned, white and light green pieces only
- 1 rib of celery, peel off the threads
- 1 gold flesh potato, diced
- 1 tsp. curry powder
- 5 cups chicken stock
- 2-2 1/2 cups whipping cream
- 1 can pure pumpkin (not pie mix) (796L can size)
- 1 tbsp. lemon juice
- salt and pepper to taste
- Brioche croutons (or buttered sourdough croutons)
Heat oil in a large pot on medium heat, adding the leek and celery and saute for about 3-4 minutes until soft and fragrant, not brown.
Add the diced potatoes and curry powder and saute for another minute. Now add the stock, pumpkin, and lemon juice. Bring to a boil and reduce the heat to a simmer and cover pot. Cook for about 15 minutes. Add the cream and cook until heated through. Season lightly with salt and pepper. Put into a pretty soup bowl, add a few freshly toasted croutons .
The curry adds a little flavour but no heat and it is a wonderful refreshing soup. Add a bottle of well chilled Piesporter (glass, if only you).
Enjoy!