1 cup 1/2 & 1/2
1 egg
1 Pkg. Pillsbury Cranberry Quick Bread Mix
1/2 cup (4-oz) whole candied cherries, red.
1/2 cup (4-oz) whole candies cherries, green.
1 cup golden raisins
1/2 cup chopped dates (the dried kind from Dole)
1 cup slivered almonds (I did not have quite enought so I used a mixtured of slivered almonds and pecan pieces)
1/2 cup candied pineapple, cut into wedges

Heat oven to 350 (F).  Grease (not oil) 8x4 or 9x5-inch loaf pan.

In large bowl, combine 1/2 & 1/2 and egg.  Add remaining ingredients.  Stir until combined.  This will be tough slow going because the batter will be consistency of a thick cookie dough.  

Spoon batter into prepared pan.  Bake at 350 (F) for 70 to 85 minutes or until toothpick inserted center comes out clean.

Cool 10 minutes/ loosen edges with spatula and remove from pan.  Cool completely.  Wrap tightly in foil, pour two shots of good quality brandy over cake and seal tightly for one week.  After one week repeat the brandy treatment except use 1 shot.  Continue once a week for the next two weeks...or a total of four weeks.  Or, alternative method, soak a cheesecloth in brandy and then wrap the cake in the cheesecloth and then the foil and store.

​Makes 1 loaf.  Enjoy.

First, you need to make your favorite pie crust recipe for a one-crust pie.  My faithful "go-to" is Pillsbury pre-made.  The reason the pre-made is my favorite is that when it is doctored slightly, it is delicious.

​Heat oven to 375 (F)

Pie Filling:

2/3 cup sugar
1/3 cup butter, melted
1 cup light corn syrup
2 tablespoons brandy
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pieces
1 cup semi-sweet chocolate chips

• In large bowl, beat sugar, butter, corn syrup, brandy, 1/2 teaspoon salt and the eggs with mixer. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.  
•  Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Enjoy...especially with whipped cream or vanilla ice cream (most assuredly low calorie and low fat).  ;-)

This is a simple recipe that is simply delicious...easy to make and easy to serve topped with a dollop of whipped cream or ice cream.  It is best served warm yet delicious when it is completely cool.  A suggestion would be to make it up before your dinner guests arrive...and then when all of you sit down to dinner slip it into the oven...and dessert will be ready by time dinner is consummed and your guests are sipping on Gevalia Traditional Roast coffee.  Here is the recipe:

1 cup all-purpose or unbleached flour
3/4 cup sugar
1/2 to 1 cup chopped pecans (if desired)
2 tablespoons unsweetened baking cocoa (I use Ghirardelli premium baking cocoa)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons melted shortening or oil (I use vegetable oil)
1 teaspoon vanilla
3/4 cup firmly packed brown sugar
1/4 cup unsweetened baking cocoa
 1 3/4 cups ot water

• Heat oven to 350 (F).  Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour, sugar, nuts, 2 tablespoons cocoa, baking powder, salt, milk, shortening and vanilla.  Mix at medium speed until well blended.  Spread in ungreased 8" square pan.
• In small bowl, combine brown sugar, 1/4 cup cocoa and hot water; pour over batter.  Bake at 350 (F) for 40 to 45 minutes or until cake is set.  Serve warm or cool, topped with cream or whipped cream or ice cream.
• 6 to 8 servings

If you are looking for a cake recipe that is perfect for this time of the year, this is it.  Rich, moist, and full of flavor.  Oh, and in the picture attached you will see a piece missing.  It was I...and I could not help myself!

Ingredients:

1 Yellow Cake Mix

1 small package instant vanilla pudding mix

1 c. eggnog

4 eggs

1 tsp. rum, vanilla or almond extract

1/4 c. vegetable oil

1/3 c. crushed pineapple, drained

1/2 tsp. ground nutmeg

Glaze

1 c. confectioners' sugar

4-5 tsp. eggnog

1/4 tsp. rum, vanilla or almond extract

Directions:

Place all ingredients in large bowl; mix for 2 minutes on medium speed. Pour into well greased 10" bundt pan.

Bake at 350 for 41-43 minutes or until toothpick inserted comes out clean. Cool on wire rack for 10 minutes before inverting onto serving platter.

In small bowl combine sugar, extract and enought eggnog (one tsp at a time) to achieve desired consistency. Drizzle over completely cooled cake.

1 12-oz package fresh or frozen cranberries
1 Macintosh (or Granny Smith) apple, peeled, cored, chopped into bite size pieces
pinch or two or orange zest
2/3 cup orange juice (freshly squeezed is the best)
1/3 cup brandy
2/3 cup white sugar
1/2 cup light brown sugar
1 piece of crystallized ginger
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Dash of Balsamic vinegar

In a large sauce pan combine all the ingredients and bring to a boil over medium heat.  Continue boiling for about 10 minutes, stirring occasionally.  Reduce heat to medium low and continue to cook for another 10 minutes.  Stir occasionally.

Cool and refrigerate.  Best if made one day ahead of use.

Enjoy.

Anyone that knows me, knows all about Auntie Vi...one of the dearest friends I have ever had in my life.  Sadly, Auntie Vi is now longer with us.  To this day...and it is almost 26 years later...I can see him making this recipe.  You see, Auntie Vi's real name was Dan...and the "Auntie Vi" was a neck name given to him that also stuck with him (much to his pride and mortification)!  This recipe is for a popcorn cake...but I suspect you can also make popcorn balls with it.  Enjoy.  I know I am smiling at the memory.

To the left is a picture of the pan you will need in order to make this recipe.  You can find them easily enough...mostly at high end cooking stores such as William's Sonoma.

These little ball-like (about the size of a small baseball) pancakes are truly delicious.  It takes a few tries to learn how to flip them...but hey...if I can do it so can you.

Here is the traditional recipe:

2 cups flour
1/2 tsp. salt
1 tsp. sugar
2 cups buttermilk
2 eggs, separated
1 tsp. baking soda.

Mix flour, salt and sugar.  Beat together buttermilk and egg yolks, and add the flour mixture.  Add baking soda and fold in stiffly beaten egg whites.  Heat pan and put melted butter in each hole in pan.  Pour batter into holes, but do not quite fill them.  Place over low heat and turn quickly when half done.  Serve very hot sprinkled with powdered sugar:  jelly, applesauce, or syrup.

Now if you are really adventurous...this recipe is a tad more complicated but also a tad more delicious:

Blueberry-Filled Ebelskiver

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tablespoons granulated sugar
Zest of 1/2 lemon
3 egg yolks plus 5 egg whites
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 tablespoons unsalted butter, melted
1 pint blueberries
Confectioner's (powdered) sugar for dusting

In a batter pitcher or bowl, whisk together the flour, egg yolks, baking soda, baking powder, granulated sugar, salt and lemon zest.

In another bowl, whisk the egg whites until stiff but not dry peaks form.  Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of the Ebelskiver pan.  Place over medium heat and heat until the butter begins to bubble.  Pour 1 tablespoon batter into each well, place 4 blueberries in the center of the batter and top with 1 tablespoon of batter.  Cook until bottoms are golden brown and crispy, 3 to 5 minutes.  Using 2 wooden skewers (tines of a large fork), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.  Transfer to a plate.  Repeat with remaining batter and blueberries.

Dust the pancakes with confectioner's sugar and serve warm.  Makes about 30.

Can you believe that Christmas Day is one week from today???  Perhaps you are scrambling for ideas on things to bake for that special day?  Well, here is a recipe, tried and found to be true, that I suggest:

• 1 recipe of your favorite pie pastry
• 3 squares unsweetened chocolate
• 1/2 cup butter
• 4 eggs
• 2 cups sugar
• 2 tsp vanilla
• 1 51/2-oz. can evaporated milk
• Whipped cream or vanilla ice cream to serve with pie
• Line a 9" pie plate with pastry
• In a saucepan, melt chocolate and butter together over medium heat.
• In a bowl, beat eggs.  Add sugar, vanilla and evaporated milk.  Mix well.  Add chocolate-butter mixture and blend.
  
• Pour filling into pie shell and bake at 350 (F) for 35 minutes or until firm to touch.  When serving, garnish with whipped cream or the vanilla ice cream.
• Serves 6 - 8 (or even 1)  :-)

Years ago, during the Friday Night Social Club days (and that is a whole 'nother story), I used to do an open house on Christmas Eve.  The basic idea was lots of appetizers, lots of adult beverages, and then the guests that were that were still there later on the evening were welcome to stay for a baked ham dinner or a roasted turkey dinner.  Quite often there were a good seven to eight people that stayed on in the evening just for dinner.

Here is one of the appetizers that I served...a tried and true recipe:

• 8-oz. pkg. cream cheese softened
• 1/4 cup dairy sour cream
• 1 teaspoon prepared horseradish
• 1/4 cup grated Parmesan cheese
• 2 1/2-oz jar dried beef (or your favorite) finely chopped.
• In medium bowl, blend cream cheese, sour cream and horseradish until smooth and creamy.  Stir in Parmesan cheese and 1/2 of the dried beef.  Chill cheese mixture about 15 minutes for easier handling.  Shape cheese mixture into a ball; roll in remaining dried beef.  Chill at least 20 minutes or until serving time.  Serve with assorted crackers.  Makes a 4-inch ball.

Brrrrrr!  It is just darn cold regardless whether you are in the Midwest and are enduring almost sub-zero cold and digging out from yesterday's snow...or you are here in Pacifica which was a bone-chilling 31 degrees (F) this morning...with a strong wind from the NNW right off of the Pacific Ocean.

Here is a perfect antidote:

• 1 quart apple cider
• 1 cup orange juice
• 1 cup pineapple juice
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 2 2-inch cinnamon sticks
• brandy
• In medium saucepan, combine all ingredients except brandy.  Simmer 15 to 20 minutes.  Strain.  Serve in a mug with one shot of brandy.  Garnish with a cinnamon stick or an orange slice.
• Makes 6 mugs.
• Enjoy.