This recipe is from my blogging friend, Karen. Since today’s earlier recipe might not be ready in time for the holidays, I am sending you one of HER cookie recipes which I just baked. I didn’t bother with the glaze…your choice… Check out her other recipes as well as beautiful photos of her home in New England at Christmas – http://backroadjournal.wordpress.com
Brandied Fruit and Nut Cookies BYJ
Preheat oven to 350 degrees.
- 1/3 c. brandy (I used Calvados apple brandy)
- 1/2 c. golden raisins
- 1/2 c. orange flavored Craisins or dried cranberries
- 1 c. dried apricots, chopped in small pieces
- 3/4 c. packed brown sugar
- 1/2 c. butter, softened
- 2 eggs
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 2 c. flour
- 2 tsp. baking powder
- 1 c. chopped pecans
Mix the fruit and brandy in a bowl and let marinate for 10 minutes. Cream together the brown sugar, butter, eggs and spices. Drain the brandy from the fruit into the sugar mixture and stir. Mix in the flour and baking powder. Stir in the reserved fruit and nuts.
Drop cookie dough by rounded teaspoonfuls onto a Silpat or parchment lined baking sheet. They do spread out so if you want them smaller, follow the directions and keep small). Bake about 10 minutes or until the cookies are light brown. Place cookies on cooling rack. Makes about 5 dozen cookies.
If you wish to glaze the cookies mix 2 c. of powdered sugar, 2 to 3 Tbsp. brandy and 1 tsp. vanilla together and dip the tops of the cookies into glaze and let dry.
I know I just posted that chicken recipe, but with this being Easter, it brought back memories of this great dish that Gloria made as a side to the ham. The recipe came from an old magazine called “Taste of Home”. You can vary the fruits. I sometimes have used apricots in place of the pears. And then sometimes I leave out the cherries entirely. Choose your favorite fruits. Why not add some fresh figs?
Curried Fruit Sauce for Ham
- Prep: 20 min. Bake: 30 min.
- Yield: 20 Servings
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 2 to 3 teaspoons curry powder
- 1/4 teaspoon salt
- 1 can (20 ounces) pineapple tidbits, drained I substituted fresh mango!
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (8-1/2 ounces) sliced peaches, drained and chopped
- 1 can (8-1/2 ounces) sliced pears, drained and chopped
- 12 maraschino cherries, halved
- In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through. Yield: 5 cups.
This recipe came to me all the way from the Isle of Man, courtesy of our recent house guests, Deirdre and Ann. For those who do not know it is between Ireland and England…a 20 hour flight from there to here!
This was part of a very special meal prepared for us on their last evening in Progreso. It also included some wonderful Dauphinoise potatoes (like scalloped without the mushrooms). I will post the potato dish at a later date. I know you will also enjoy it!
You also might like to check out the Isle of Man website –
2 pork steaks (we used a pork tenderloin from Costco which had a little marinade)
Half an onion, chopped
1 cooking apple, diced
3 oz. apricots (dried)
2 oz. butter
2 cloves of Garlic chopped
Dried and fresh herbs, to include:
sage, basil, marjoram, salt and pepper (or use your favorite Italian seasoning)
Prepare the stuffing, cutting up the apple, (skins on) and apricots into small cubes, add all the dry ingredients, and pour over melted butter.
Butterfly each pork steak or the loin. Add the stuffing down the middle of each, fold the meat around the filling, and either tie up with string, or silicone bands! (found in most cooking stores in Canada).
Place in a medium oven, for about 50 minutes, covered in foil, check and remove the foil for the last few minutes to brown.