Pineapple Fruit Cake!

 

Truth be told I have never liked fruitcake and when my Mom would make her yearly fruitcakes (yes she made several different kinds) I never ate one slice.  Never ever!  She'd prod and coax but there wasn't anyway she could get me to eat some.  It didn't appeal to me as another one of her favorites Greens and Beans.  I wouldn't taste them either.

I have mastered the Greens and Beans recipe with some alterations but today I decided this fruitcake recipe I had to try.  The recipe calls for using either a Tube pan or two bread pans.  I opted for the two bread pans because we are going to a brunch and I think one of these will be appreciated..

This is rather expensive cake to make so I was skeptical about making it.  Well I am happy to say it is wonderful!  Moist, with lots of pineapple, cherries and walnuts to give it great texture and substance. 

I will post this as my Mom has it written.  I cut back on the sugar and butter (1/2 cup less on each) hoping it wouldn't take away from the taste and I don't feel it did at all.  I will freeze one for later.  I made the loaf pans.  (With the busy holiday season quickly approaching this might be a nice addition to your Thanksgiving or Christmas dinner)

Ingredients:
1 3/4 cups butter                                                1 large can pineapple chunks (20 oz. drained)
2 cups sugar                                                       1- 11oz. jar maraschino cherries drained and cut in pieces
8 eggs                                                                 1 lb. walnuts chopped ( I used 1 cup)
3 3/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla


Beat butter and sugar well.  Add 1 egg at a time.  Sift flour and dry ingredients.  Add to mixture. Fold in fruit and nuts.  Bake 325 degrees in well greased and parchment lined(2)loaf or 1 tube pan. Bake approx. 1 hour or until toothpick inserted in center is clean.

                                                                 

I bought these at a kitchen shop in Cleveland but I have seen some similar to them at T.J. Maxx...Teak wood and very durable and I just love the design on them..Very cool..I want more!!!

Happy Baking from my kitchen to yours,

I like to bake and cook/family recipes 11/14/12

11/14/12 original

Easy Luchada! Italian Apple Pastry!

When my hubby was growing up he loved to go over to his neighbors house(her name was Faustina)and not only did she make the lightest Italian cookies, bread and this wonderful apple/ tart/pastry which she called Luchada it only took 30 years for me to attempt. it.

   I don't have a clue what Luchada means but to my husband it meant sweet apples in a delicate crust loaded with nuts and raisins.   Here is her recipe( my mother in law managed to make it a point to watch her and copy down how many handfuls of this and that she was using) and I am willing to share it with you.  This is definitely a must if you like apples, nuts and raisins..Enjoy!

From my kitchen to yours a special recipe!

 

LUCHADA (APPLE ROLL)

(Faustina's)

Dough

2 cups flour +1 wine glass (6 oz.) water

1 egg
 pinch salt

1 wine glass (6 oz.) regular oil

Mix all ingredients. Roll like a jelly roll size. Not too thin. Fill with

below filling.

Filling

6 sliced apples

 ½ cup chopped walnuts

1 cup sugar 1 tsp. cinnamon

½ cup raisins
 butter

Mix apples, sugar, raisins, walnuts, and cinnamon. Carefully, place on

top of rolled dough. Dab with several thin slices of butter. Roll gently

like a jelly roll several times. Place dough on greased cookie sheet.

Sprinkle with sugar. Bake 400° for 10 minutes then lower heat to 350° and bake 30 minutes more.

Happy Baking and Cooking from my kitchen to yours,

8/28/12 
2/22/13
1/14/14

Oh my Strawberry Pie with real Whipped Cream :)

Heavy whipping cream really adds to the pie!  Yummy!

Mom wrote down Mrs. Lucas's original recipe.

This recipe was inspired by my mom's neighbor Mrs. Lucas and of course she made it long ago and today was my first attempt to make it.   I have to say it was very easy and I made the two pies.  I gave one to my very appreciative daughter and of course one for me and the hubby! One of the many great things about summer is STRAWBERRIES!!  Enjoy!

Happy Baking from my kitchen to yours,
 

MJ

1 1/2 cups sugar
1/4 cup corn starch
3 cups water
**2 - 3 oz. pkgs. strawberry jello
2 + containers fresh sliced strawberries (It depends on how full you want your pie to be)
1 pt. heavy whipping cream (whipped with 4 T. confectioners' sugar and 1 tsp. vanilla)
1 pkg. (two shells) refrigerated pie crust baked according to directions. 

**Note:  The above recipe is the way it was written.  I only had 1- (3oz) pkg. strawberry jello and I found it to be fine. You can do either.

This recipe makes 2 pies

Bake pie crusts according to pkg. directions.  Cool completely!

Place first 3 ingredients in a large pot and whisk together. On medium heat, cook slowly until mixture starts to bubble and becomes clear.  Add strawberry jello and mix well. Cool completely.

Using your favorite pie dish place refrigerated dough in pie dish and bake accordingly. I pkg. will make two pies.  Fill with strawberry filling.

Note:  Make sure pie crusts are cool before filling.

Place strawberries mixture in baked pie shell.  Pour cooled glaze over pie and refrigerate until totally set.  Top with heavy whipped cream. Fabulous :)
  

7/7/12
5/27/13
7/13/16

 

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Aunt Annie's Cheese Ravioli Recipe

 My hubby's Aunt Annie gave me her recipe for cheese ravioli many years ago.  I don't add the nutmeg (our preference) but basically use this recipe to make mine.  Enjoy!

                                               An example of how Ravioli should look when finished. 




Filling:
2 lb. Ricotta
1/2 lb. grated Mozzarella cheese (coarse side)
2 egg yolks(no whites)
1/2 cup grated Pecorino Romano cheese
1 T parsley
dash nutmeg
salt and pepper


In a large bowl place ricotta, egg yolks, grated mozzarella, Romano cheese, parsley, pinch of salt and pepper.  Stir to mix well.  Follow dough recipe in link below.  Enjoy!



Pasta dough recipe link:

Ravioli or pasta dough recipe


original post 11/2/15

Happy Cooking from my kitchen to yours,