MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Good Fruitcake
Categories: Cakes, Fruits, Nuts, Booze
Yield: 2 Fruitcakes

Butter for pans
1 lb Pitted Medjool dates
1/4 lb Prunes from Agen or use more
- dates
1 lb Candied pineapple
1 lb Candied cherries
1 c Chopped candied orange peel
+=OR=+
1/4 c Fresh grated orange zest
2 c Sifted A-P flour
2 ts Double acting baking powder
1/2 ts Kosher salt
4 lg Eggs
1 c Granulated sugar
2 ts Almond extract
2 c Shelled, salted pistachios
1 c Shelled almonds
2 1/2 c Shelled pecans
2 c Shelled walnuts
White corn syrup
1/3 c Armagnac, bourbon or whiskey

Butter two 9" springform pans. Line with parchment
paper, and butter again. Set oven @ 275ºF/135ºC.

Coarsely chop dates, prunes and pineapple. Combine fruit
in a bowl with cherries and orange peel. Sift together
the flour, baking powder and salt. Sift this over fruit.
With your hands, toss to coat.

In medium bowl, beat eggs until frothy. Beat in sugar,
then almond extract. Pour over fruit. With wooden spoon,
mix well. Fold in pistachios, almonds, pecans and
walnuts, and mix until coated with batter.

Divide mixture between pans. Using your hands, pack
batter firmly and fill in open spaces. Bake for about 1½
hours, until tops of cakes look dry but not brown. When
cakes are done, transfer to cooling racks. Let stand for
5 minutes, then release springform and peel off
parchment paper on sides.

While cakes are still hot, brush lightly with corn
syrup. Let cool 30 minutes, then spoon Armagnac on top.
When completely cool, remove cakes from pan base and
peel off parchment paper on bottom. If not eating right
away, wrap fruitcakes in plastic wrap. They will keep
for two months in refrigerator. If storing, sprinkle
with more Armagnac an hour before serving.

By: Amanda Hesser

Yield: 2 fruitcakes

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Canada consumes more mac & cheese than any other nation in the world.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Title: Good Fruitcake
Categories: Cakes, Fruits, Nuts, Booze
Yield: 2 Fruitcakes

Best commercial fruitcake in our opinion is the Soouthern Supreme one,
out of Bear Creek, NC. They're a bit pricey but they're so much better
than the Claxton out of GA or Collins Street from TX. We picked up a
small (one pound) one this year down in Raleigh but have gone out to
Bear Creek so we could order gift baskets for family. (It's a nice drive
frrom our area.) While there, we've picked up a fruitcake for ourselves, usually some other goodies also.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Good Fruitcake
Categories: Cakes, Fruits, Nuts, Booze
Yield: 2 Fruitcakes

Best commercial fruitcake in our opinion is the Soouthern Supreme one,
out of Bear Creek, NC. They're a bit pricey but they're so much better than the Claxton out of GA or Collins Street from TX. We picked up a
small (one pound) one this year down in Raleigh but have gone out to
Bear Creek so we could order gift baskets for family. (It's a nice
drive frrom our area.) While there, we've picked up a fruitcake for ourselves, usually some other goodies also.

I'm not a big fan of fruitcake as fruitcake. Much prefer another holiday tradition with fruit and nuts included. I've made this one a few times.
But not lately. It's some work and all of the folks I used to gift with
(it except for a couple) have fallen off their twigs. Bv(=

I buy a very good version from my local Hy-Vee or from Incredibly
Delicious Bakery/Cafe. www.incrediblydelicious.com

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf

1 c Milk
1/2 c + 2 TB granulated sugar
1/2 ts Salt
1/4 ts Env active dry yeast
1/4 c Warm water
5 c Sifted A-P flour
1/2 c Fine chopped candied citron
1/2 c Fine chop'd candied cherries
1 c Slivered almonds
Grated rind of 1 lemon
1 c Seedless raisins
2 lg Eggs; beaten
1 c Butter; softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Sifted confectioners' sugar
2 tb Hot water

Pour milk into a saucepan. Heat to scalding. Turn off
heat; stir in 1/2 cup of the granulated sugar and the
salt. Let mixture cool to lukewarm. In a large bowl,
dissolve yeast in the 1/2 cup warm water; let mixture
rest for 5 minutes. Pour lukewarm milk mixture into
yeast solution. Stir in 1 cup of the flour. Beat dough
with electric mixer or egg beater until smooth. Cover
bowl with cloth towel; let dough rise in a warm place 1
hour and 30 minutes or until double in bulk.

Punch down dough in bowl; fold in citron, cherries,
almonds, lemon rind and raisins. Add eggs, 3/4 cup of
the softened butter and the nutmeg. Stir in 3 more cups
flour; mix dough until smooth. Turn dough out onto a
lightly floured surface. Knead, working in enough of
remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about
1/2" thick.

In a small saucepan, melt remaining butter; brush it
over ovals. In a small bowl, combine cinnamon with
remaining 2 Tb granulated sugar; sprinkle mixture over
ovals. Fold ovals in half, lengthwise. Place them on
buttered baking sheet. Twist ends of each oval toward
each other to form a crescent. Loosely cover ovals with
wax paper and a cloth towel.

Let Stollen rise in a warm place about 1 hour or until
double in bulk.

Set oven @ 350-|F/175-|C.

Bake Stollen 45 minutes or until golden. In a small
bowl, combine confectioners' sugar with enough of the
hot water to make a thick icing. Dribble icing over
hot Stollen; let Stollen cool before slicing.

UDD NOTE: I usually make three equal ropes of the dough
and braid them before the final rising. I also sprinkle
whole, unsalted almonds onto the icing before it cools.

Makes 1 Stollen.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... Absurdity, n: A statement/belief manifestly inconsistent with one's opinion --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Title: Good Fruitcake
Categories: Cakes, Fruits, Nuts, Booze
Yield: 2 Fruitcakes

Best commercial fruitcake in our opinion is the Soouthern Supreme one,
out of Bear Creek, NC. They're a bit pricey but they're so much better than the Claxton out of GA or Collins Street from TX. We picked up a
small (one pound) one this year down in Raleigh but have gone out to
Bear Creek so we could order gift baskets for family. (It's a nice

I'm not a big fan of fruitcake as fruitcake. Much prefer another
holiday tradition with fruit and nuts included. I've made this one a
few times. But not lately. It's some work and all of the folks I used
to gift with (it except for a couple) have fallen off their twigs.
Bv(=

I buy a very good version from my local Hy-Vee or from Incredibly Delicious Bakery/Cafe. www.incrediblydelicious.com

Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf

I did that a few times, but then found it just as easy to buy premade.
Not quite as good as home made but with weak wrists, it saved me from
having to knead. No, of course, the KA mixer would do a fast job of that
step.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I'm not a big fan of fruitcake as fruitcake. Much prefer another
holiday tradition with fruit and nuts included. I've made this one a
few times. But not lately. It's some work and all of the folks I used
to gift with (it except for a couple) have fallen off their twigs.
Bv(=

I buy a very good version from my local Hy-Vee or from Incredibly Delicious Bakery/Cafe. www.incrediblydelicious.com

Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf

I did that a few times, but then found it just as easy to buy premade.
Not quite as good as home made but with weak wrists, it saved me from having to knead. No, of course, the KA mixer would do a fast job of
that step.

Or, as I generally do, use the bread machine on "Dough cycle" which is
even easier. I can't remember, with clarity, the last time I let the
machine go completely through and actually bake the loaf. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bread Machine Stollen
Categories: Breads, Fruits, Nuts
Yield: 1 loaf

MMMMM--------------------------DOUGH---------------------------------
1/2 c Water
1/3 c Unsalted butter
2 lg Eggs
3 c Bread flour
3 tb Granulated sugar
1 1/2 ts Salt
1/4 oz (7g) env Red Star Active Dry
- Yeast
1/3 c Chopped candied cherries
3 tb Chopped citron
3 tb Raisins *
1/3 c Chopped walnuts or pecans

MMMMM-------------------------TOPPING--------------------------------
1 tb Butter; softened (to coat
- dough )
1 c Powdered sugar (to sift on
- top of loaf)

* or Craisins - UDD

Place room temperature dough ingredients in pan in the
order recommended by manufacturer. Candied cherries,
citron, raisins and walnuts can be added 5 minutes
before the end of the last kneading. Select Dough/Manual
cycle. Check dough consistency after 5 minutes of
kneading. The dough should be in a soft, tacky ball. If
it is dry and stiff, add water, 1/2 to 1 tablespoon at a
time. If it is too wet and sticky, add 1 tablespoon of
flour at a time.

Remove dough after mixing is complete -- do not let
dough rise in bread machine.

Place dough in lightly oiled bowl and turn to grease
top. Cover with plastic wrap or foil. Refrigerate 6 to
12 hours.

Remove dough from refrigerator, punch down, and allow to
rest 10 minutes before shaping. On a lightly floured
surface, roll or pat to a 14×8-inch oval; spread with
softened butter. Fold in half lengthwise, place on
greased baking sheet and curve into a crescent. Press
folded edge firmly to seal. Cover; let rise until an
indentation remains after lightly touching side of
stollen.

Set oven @ 350ºF/175ºC.

Bake for 25 to 30 minutes until golden brown. Cool on
rack. Generously sift powdered sugar over top and
garnish with additional cherries and nuts, if desired.

RECIPE FROM: https://redstaryeast.com

Uncle Dirty Dave's Archives

MMMMM

... The 3 types of men: 1) Intelligent 2) Nice Looking 3) @FN@
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf

I did that a few times, but then found it just as easy to buy premade.
Not quite as good as home made but with weak wrists, it saved me from having to knead. No, of course, the KA mixer would do a fast job of
that step.

Or, as I generally do, use the bread machine on "Dough cycle" which is even easier. I can't remember, with clarity, the last time I let the machine go completely through and actually bake the loaf. Bv)=

I'm going to do that soon, need to replenish my bread crumb supply. I've
not been making bread for a while so my supply of crumbs has diwindled
to the point where it needs replenishing. I'm not going to buy white
bread crumbs either.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf

I did that a few times, but then found it just as easy to buy premade.
Not quite as good as home made but with weak wrists, it saved me from having to knead. No, of course, the KA mixer would do a fast job of
that step.

Or, as I generally do, use the bread machine on "Dough cycle" which is even easier. I can't remember, with clarity, the last time I let the machine go completely through and actually bake the loaf. Bv)=

I'm going to do that soon, need to replenish my bread crumb supply.
I've not been making bread for a while so my supply of crumbs has diwindled to the point where it needs replenishing. I'm not going to
buy white bread crumbs either.

If you're making crumbs let the bread machine go all the way. No sense
in running the oven for something that doesn't need to be "pretty".

Panko are the only bread crumbs that I buy. Regular crumbs came from
stale bread that hasn't started a penecillin crop. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Cordon Bleu Casserole
Categories: Poultry, Cheese, Pork, Vegetables, Soups
Yield: 3 Servings

3 c Diced, cooked chicken
4 oz Diced deli ham
3 c Broccoli florets
1 c Shredded Emmenthal cheese
10 1/2 oz Cream of chicken & mushroom
- soup
1/4 c Dry white wine
2 tb Butter; melted
1 c Plain panko

Set the oven @ 350-|F/175-|C. Lightly grease an 8" X 11"
X 2" baking dish.

Stir the chicken, ham, broccoli, cheese, soup and wine
in the baking dish. Stir the butter and panko in a small
bowl. Sprinkle the panko mixture over the chicken
mixture.

Bake for 30 minutes or until the panko mixture is
browned and the chicken mixture is hot.

Uncle Dirty Dave's Kitchen

MMMMM

... I know what's good for me. That doesn't mean I'm going to do it.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Or, as I generally do, use the bread machine on "Dough cycle" which is even easier. I can't remember, with clarity, the last time I let the machine go completely through and actually bake the loaf. Bv)=

I'm going to do that soon, need to replenish my bread crumb supply.
I've not been making bread for a while so my supply of crumbs has diwindled to the point where it needs replenishing. I'm not going to
buy white bread crumbs either.

If you're making crumbs let the bread machine go all the way. No sense
in running the oven for something that doesn't need to be "pretty".

I do, that loaf isn't "for pretty"--just gets cut up, dried and cubes
run thru the blender to crumb.

Panko are the only bread crumbs that I buy. Regular crumbs came

from DD> stale bread that hasn't started a penecillin crop. Bv)=

I only buy panko also but regular crumbs come only from my home made
100% whole wheat bread, nothing artificial added.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J. Lennon

... ... I categorically deny ever having written a word of this.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

If you're making crumbs let the bread machine go all the way. No sense
in running the oven for something that doesn't need to be "pretty".

I do, that loaf isn't "for pretty"--just gets cut up, dried and cubes
run thru the blender to crumb.

Panko are the only bread crumbs that I buy. Regular crumbs came

from DD> stale bread that hasn't started a penecillin crop. Bv)=

I only buy panko also but regular crumbs come only from my home made
100% whole wheat bread, nothing artificial added.

Sounds like we're on the same page. Except I buy more bread than I bake.

When I do msake it it's usually pretty good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar-Sriracha Swirl Bread
Categories: Breads, Cheese, Chilies
Yield: 1 Loaf

1 3/4 c Whole milk
2 tb Unsalted butter; room temp
2 tb Sugar
1/4 oz Package instant dry yeast
4 c Unbleached all-purpose flour
- plus more for kneading
Oil or cooking spray
2 ts Kosher salt
1/4 c Sriracha sauce *
1 c Shredded sharp Cheddar

* Huy Fong (Rooster Sauce) or similar

In a small saucepan over medium-low heat, warm the milk,
butter, and sugar, stirring occasionally. Remove from the
heat as soon as the butter melts. The liquid should be
lukewarm to the touch, around 100ºF. Allow it to cool to
that temperature if necessary. Sprinkle the yeast over the
milk mixture and let sit for 10 minutes to proof. After
about 10 minutes, there should be a layer of froth on the
surface of the mixture, which signifies that the yeast is
viable and ready to sacrifice its own life in the name of
good bread.

In a large bowl, mix together the flour and salt. Pour the
milk and yeast mixture into the bowl of flour and mix with a
wooden spoon until a soft, ragged mixture is formed.
Transfer the dough to a well-floured work surface and knead
for 1 minute. Transfer the dough to a lightly oiled bowl,
cover with a kitchen towel, and allow it to rest,
undisturbed for 20 minutes.

After its rest, turn the dough back out onto the
well-floured work surface and knead until a soft, elastic
dough results, 3 to 5 minutes. Transfer the dough once more
to the lightly oiled bowl, cover, and allow it to rest in a
warm area of the house until doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your
hands, gently flatten into a 9-inch-wide rectangle. Spread
the Sriracha over the dough, leaving a 1-inch border around
the outside edges free of Sriracha. Sprinkle the cheese
evenly over the Sriracha, respecting the same border. It is
this border that allows the dough to seal properly in the
next step.

Roll the dough up tightly, lengthwise, similar to making a
jelly roll. Press down on the last roll to seal and make a
seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough,
seam side down, into the pan. Cover and return to the warm
spot until the dough has again doubled in size and is
cresting over the top of the pan, 2 to 2 1/2 hours.

Preheat the oven to 400ºF/205ºC. Just before baking, make a
1/4"-deep slit down the center of the loaf using a serrated
knife. Place the loaf pan on the center rack of the oven.
Spray the inside walls of the oven and the top of the loaf
with a generous misting of water to create steam. Quickly
close the oven door and bake for 30 minutes. Remove the loaf
from the pan and continue baking for an additional 10 to 15
minutes. The center of the loaf should register 190ºF on a
thermometer and the bottom of the loaf should sound hollow
when tapped.

Let the bread cool completely on a cooling rack before
slicing for best results. Store refrigerated in an airtight
container for up to 3 days.

IN A PINCH: Use a 1-pound ball of fresh pizza dough or
defrosted frozen pizza dough, available at some specialty
supermarkets and friendly neighbourhood pizzerias. Allow the
dough to come to room temperature and flatten the dough into
the 9"-wide rectangle, proceeding as directed with Sriracha
and cheese, allowing the dough to rise and then baking as
directed.

Recipe by: Randy Clemens: The Sriracha Cookbook: 50 "Rooster
Sauce" Recipes That Pack a Punch

Posted by Linda Hutchinson

From: chile-heads@globalgarden.com

Uncle Dirty Dave's Kitchen

MMMMM

... Nothing is illegal if one hundred well-placed businessmen decide on it.

--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I do, that loaf isn't "for pretty"--just gets cut up, dried and cubes
run thru the blender to crumb.

Panko are the only bread crumbs that I buy. Regular crumbs came

from DD> stale bread that hasn't started a penecillin crop. Bv)=

I only buy panko also but regular crumbs come only from my home made
100% whole wheat bread, nothing artificial added.

Sounds like we're on the same page. Except I buy more bread than I
bake.

I've been doing that the last few years for various reasons. Latest one
is that the right hand has something going on with it--not sure if it's
a major arthritis flare or carpal tunnel but I'm seeing the hand
specialist on the 16th. Right now it's hard doing anything requiring a
grip.

When I do msake it it's usually pretty good.

Title: Cheddar-Sriracha Swirl Bread
Categories: Breads, Cheese, Chilies
Yield: 1 Loaf

That looks good to me but Steve doesn't like siracha so I'll have to
take a pass on it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Sounds like we're on the same page. Except I buy more bread than I
bake.

I've been doing that the last few years for various reasons. Latest one
is that the right hand has something going on with it--not sure if it's
a major arthritis flare or carpal tunnel but I'm seeing the hand specialist on the 16th. Right now it's hard doing anything requiring a grip.

We're not as young as we used to was. Bv)=

When I do msake it it's usually pretty good.

Title: Cheddar-Sriracha Swirl Bread
Categories: Breads, Cheese, Chilies
Yield: 1 Loaf

That looks good to me but Steve doesn't like siracha so I'll have to
take a pass on it.

What doesn't he like? The chilies? Or the garlic? Or the vinegar?

Here's a cheesy bread that I "made up". These days I let the bread
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet pan.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125-|F/52-|C
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85-|F/27-29-|C, for 20-25 minutes or
until light and doubled in size.

Or you can use a regular 9" X 5" loaf pan(s).

Heat oven to 375-|F/190-|C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... Apparently, "Now More Cashew!" is code for "Now Only Two Pecans!"
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Sounds like we're on the same page. Except I buy more bread than I
bake.

I've been doing that the last few years for various reasons. Latest one
is that the right hand has something going on with it--not sure if it's
a major arthritis flare or carpal tunnel but I'm seeing the hand specialist on the 16th. Right now it's hard doing anything requiring a grip.

We're not as young as we used to was. Bv)=

I know, Steve and I marked another full decade last year. I know I've
slowed down on a lot of what I used to do.

When I do msake it it's usually pretty good.

Title: Cheddar-Sriracha Swirl Bread
Categories: Breads, Cheese, Chilies
Yield: 1 Loaf

That looks good to me but Steve doesn't like siracha so I'll have to
take a pass on it.

What doesn't he like? The chilies? Or the garlic? Or the vinegar?

Not sure what part of it he doesn't like but it stays on the store
shelves.

Here's a cheesy bread that I "made up". These days I let the bread
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet
pan.

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

Pretty sure that's in my MM archive. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)