“This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.”
Cook Time 9 min Level Easy Yield about 3 dozen-2 1/2 inch Ingredients 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Directions Sift together flour, baking powder, and salt. Set aside. Place [...]
Cook Time 6 min Level Easy Yield 6 servings Times: Prep 10 min Inactive Prep – Cook 6 min Total: 16 min Ingredients 1/4 pound sliced smoked salmon 12 eggs 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons butter 12 to 15 blades of fresh chives, finely chopped Directions Reserve 2 [...]
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
Ingredients
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
Cook Time 6 min Level Easy Yield 8 to 10 servings Times: Prep 10 min Inactive Prep 10 min Cook 6 min Total: 26 min Recipe Tools: Ingredients 1 1/2 cups whole milk 2/3 cup plus 1 teaspoon sugar 1/2 cup unsweetened Dutch-process cocoa powder 2 ( 2-inch) cinnamon sticks 1 strip orange peel, [...]