Ice Box Fruitcake

'Tis the season for the great Fruit Cake debate. It's one of those things where you either love them or hate them. Sometimes. As with most foods, some recipes are better than others. I've never been a fan of those packaged fruit cakes that are baked. You know what I'm talking about. You buy them in a box, stick them in the refrigerator and slice at the appropriate time. No fuss. No time involved. Not much taste involved either. I grew up on Ice Box Fruitcake. I love it. So does my Dad. No one else seems to care for it in our family. However, a number of friends who "knew" they didn't like Fruit Cake like this one. It takes a little time to put together but it truly is worth the effort.

 

Ice Box Fruit Cake

1 quart chopped pecans

1 can Eagle Brand milk

1 lb. candied cherries, finely chopped 

1 lb. candied pineapple, finely chopped 

1 lb. raisins

1 lb. graham crackers, crushed

5 tablespoons lemon juice 

Stir pecans, cherries, pineapple, graham crackers and lemon juice together. Gradually stir in the milk. This mixture is very, very sticky so be prepared. I place wax paper on the bottom and sides of a bread loaf pan. Put the cake mixture in this. Fold the wax paper over the top of the mixture. Cover this with tin foil. Place in the refrigerator at least overnight. You can do this a week or more ahead of time. It's Fruit Cake. It keeps. Just slice what you want when you want it and store the remaining Fruit Cake in the refrigerator.

Pecan Delights

This is the season for pecans in the Deep South. Pecans are falling from their trees. Which is a good thing. It is so not fun to try and knock the pecans from the limbs. I know. Some folks have expensive tree shakers. Really. They hook up to the tractor and then the tree. They shake the tree, sort of like one of those body vibrators. Before you know it, you've got a shower of pecans coming down. Better duck. Pecans can hurt.

We don't have expensive equipment like that. My father only has about 50 trees. So we gather then the old-fashioned way -- we use our hands or this little roller thing. Can you say back-ache?

Yesterday we finished gathering pretty much all that we're going to gather. This afternoon we finished sorting through the buckets, discarding the bad or "light" ones along with the rubbish that comes along for the ride. And, yes, there is some expensive equipment to do that too. And, no, we don't have it either. What we have is a system. I go through and get the worst ones. My father goes behind and gets the light ones. My mother prefers to operate independently. We're all happier that way.

Why go through it all? Well, we do sell some of the pecans. But they are also excellent for eating and baking. This recipe is something my mother baked when I was a child. I carried the recipe away from home with me and have always used it. It's not too sweet but don't worry. There are plenty of calories.

Pecan Delights

1 cup margarine, softened
1/2 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
1 cup chopped pecans

Using a mixer, cream butter. Gradually add sugar until well blended. Mix in water and vanilla. Slowly add flour. Then stir in the chopped pecans.

It's okay to mix this up ahead of time and chill it in the refrigerator. If you're in a hurry, just go ahead and bake.

Use a teaspoon to drop the dough onto an ungreased cookie sheet. Leave about an inch between each drop.

Bake for 25-30 minutes in a 325 degree oven. These cookies taste much better if you don't get them too brown.

Pumpkin Cranberry Bread

Two of my friends got together one afternoon and baked two loves of Pumpkin Cranberry Bread. Apparently one friend had pumpkin in her cupboards. The other friend had the cranberry in her cupboards. They gathered at one house, mixed everything together, slid the pans into the oven, then headed to the back porch for some good old-fashioned socializing. What a great excuse to reconnect and enjoy the company of our friends!

We were fortunate enough to get a few slices of the result. It was wonderful! Here's the recipe.

Pumpkin Cranberry Bread

2 1/2 cups sugar
2 cups pumpkin
4 eggs
2/3 cups vegetable oil
1/2 cup water
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 cup dried or fresh cranberries, chopped.

Beat sugar, pumpkin, eggs, oil and water in mixer bowl. Stir in flour, baking soda and spice. Stir only until moistened. If you keep stirring, the bread will be dry.

Grease two 9" x 5" loaf pans. Evenly divide the batter, placing half in each pan.

Bake at 350 degrees for 50 to 55 minutes.

Share with friends!

Apple Dumpling Cobbler

This recipe has one of those little post-it markers sticking up so I can easily find it. It's a yummy, easy dessert that is perfect for the fall.

Apple Dumpling Cobbler

1 (8-oz) can of crescent rolls
2 large apples
1 cup orange juice
2/3 cup sugar
1/2 cup margarine
2 teaspoons sugar
1 teaspoon cinnamon

Peel and quarter the apples, making sure to get rid of the seeds, etc.

Lightly grease a 13 x 9 inch baking dish.

Unroll the crescent rolls and separate. Wrap each apple quarter with crescent roll dough. Place in baking dish.

Bring orange juice, 2/3 cup sugar and butter to a boil in a sauce pan. Pour mixture over apple dumplings.

Stir together 2 teaspoons sugar and cinnamon. Sprinkle over dumplings.

Bake at 350 degrees for 25 minutes or until golden and bubbly.

Creamy Chicken Manicotti

I've always thought I must have a little Italian blood in me somewhere. I've never found any in my periodic genealogy searches but it's got to be there. I love pasta and I talk with my hands. Isn't that some kind of qualification for being Italian? Okay. Maybe it's just another weird Southern trait looking for an excuse.

This is a wonderful company dish. It's also a wonderful anytime dish. Be prepared for lots of laughs as you prepare it though. I never have managed to stuff those manicotti shells too well. I tend to shove the ingredients in one end of the shell and watch it come out the other. I know there's a trick to it. It's just that after all these years, I still haven't found it. This is worth the effort though. Just remember to laugh.

Chicken Manicotti

8 manicotti shells
1 (10 3/4 oz) can cream of chicken soup
1/2 cup sour cream
2 cups cooked chicken, chopped into small pieces
1/2 cup chopped onion
2 tablespoons margarine, melted
1 (4-oz) can sliced mushrooms, undrained
1 cup shredded Cheddar cheese

Cook the manicotti shells according to the package directions except don't add the salt. Drain. Set them aside.

Combine the soup and sour cream together, stirring well. Combine half the soup mixture with the chopped chicken. Stir well. Stuff the chicken mixture into the manicotti shells. Remember to laugh as you do this. Place stuffed shells into a greased 12 x 8 x 2 Pyrex dish. It's okay to use another type of dish. I just have a Pyrex dish that's perfect for Chicken Manicotti.

Place onion and margarine in a skillet. Saute until the onion is tender. Add the mushrooms. Stir in reserved soup mixture. Pour this over the manicotti shells.

Bake at 350 degrees for 15 minutes. Sprinkle with cheese and bake an additional five minutes.

This serves about four people.

Cocktail Sausages

Everyone sometimes needs to take something somewhere. Right? We've already discussed numerous foods suitable for feeding the family after a funeral and covered dish events. But what about when you need something yummy to take to a social event that requires snack or finger foods?

Here in the South Saturdays revolve around football. Period. It you aren't at the game, you're expected to watch it on television. Parties are numerous. It's generally better to attend a party where pretty much everyone roots for the same team. Things can easily get out of hand otherwise. But that's another story.

These cocktail sausages are wonderful. And you'll get a good laugh when you look at the ingredients. Who knew that grape jelly could be a secret ingredient? Get the cheapest jar on the shelf. This is one time when quality really doesn't matter.

Cocktail Sausages

1 lb. cocktail sausages
1 12-oz. bottle chili sauce
1 16-oz. jar grape jelly

Boil and drain sausages. Mix chili sauce and gape jelly in a saucepan and heat to simmering. Add sausages. Use those little toothpicks for serving. These should be served hot.

Another tip is to use a crock pot. It helps keep everything warm while the party goes on. Just be sure to double or triple the recipe. You'll need it!

Beef Taco Skillet

Okay, does anyone out there sometimes want supper that is quick and easy and requires a minimal amount of pans? Yeah. Me too. Beef Taco Skillet is one of those recipes. It's a Campbell's soup recipe. They usually offer recipes that can be thrown together with ease.

One warning though: traditional meat and potatoes people probably won't be patting you on the back with gratitude. Older Southern men generally fit that description. This recipe is for busy people and kids. Oh, and people who love Tex-Mex food.

Beef Taco Skillet

1 lb. ground beef
1 can (10 3/4-oz.) tomato soup
1 cup chunky salsa
1/2 cup water
8 flour or corn tortillas (6-inch), cut into 1" pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off the fat.

Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat for five minutes or until it's hot.

Top with remaining cheese.

Eat and enjoy!