Fruitcake-free Fruit Crunch

Yeah, yeah, yeah. I've heard all the fruitcake jokes.  The thing is, I like fruitcake! People who don't like fruitcake have never had a good one.

To ease you, my dear readers, into the daring task of trying fruitcake, here's a snack mix.  It has the flavors of fruity goodness, without  the cake.

I double-dog dare you to try it.

Fruitcake-free Fruit Crunch

2 cups wheat cereal squares
2 cups rice cereal squares
2 cups corn cereal squares
2 cups oat cereal squares
1 cup dried golden raisins
1 cup dried, chopped dates
2 cups dried sour cherries
2 cups mixed nuts (may be salted or unsalted)
1/2 cup butter
1/2 cup honey
1/2 cup dark brown sugar
2 Tablespoons grated fresh ginger
2 teaspoons apple pie spice or pumpkin pie spice

Line two large rimmed baking sheets (15 x 10 x 1 or larger) with parchment paper.  Layer half of dry ingredients in each pan. Mix thoroughly.

In 4-cup (or larger) glass measure, melt butter in microwave.  Add honey, brown sugar,  ginger and spice.  Whisk to combine.  Drizzle half of liquid mixture over each pan of cereal mixture.  Gently stir to coat cereal mixture.

Bake at 325º for 30 to 35 minutes, stirring every 10 minutes.  Cool pans of crunch on wire racks.  Break apart any large pieces. 

Watermelon Rind Preserves, Great Friends, Great Food

Yesterday, for Thanksgiving, I didn't cook a darn thing. Shocking, isn't it?  I was a guest at the home of Richard and Adelle Toussaint. Adelle is a very dear friend. They had -- Are you ready for this? -- twenty-eight guests! They are some of the kindest and most generous people I know. 

To handle this crowd, Adelle pulled in Chef Henry Holland. Ladies and Gents, I tried to get his sweet potato recipe for you, I really did.  Nothing could pry it out of him. The best I can do is tell you to close your eyes and imagine. Sweet, earthy yams with brown sugar-pecan praline sauce swirled throughout. Heaven.

Adelle herself made fifty-six deviled eggs. I tried to get that recipe, too. Sigh. Just imagine creamy, smooth filling with hints of dill melting in your mouth.  Not one was left!

I can't blame them for keeping their recipes secret.   Is the world ready for that much deliciousness?

Adelle asked me bring my State Fair of Texas prize winning Watermelon Rind Preserves.

Now, to know about Watermelon Rind Preserves you have to be old, old South.  Made from the rind of the watermelon, they taste nothing like the red flesh.  More of a candy than spreadable jam, Watermelon Rind Preserves take on the spicy, lemony flavorings added to the batch.

Watermelon Rind Preserves are a family favorite for the holidays.  Mother made them. Grandmother made them. Now you can make them.

P.S. (Edited 9-5-2010) If you make this recipe, please let me know in the comments below. 

Watermelon Rind Preserves

Rind of watermelon
Alum
Water

For each pound rind:
1 cup water
1 pound sugar
4 thin slices ginger
4 whole cloves
2 lemons, sliced and seeds removed

Remove soft flesh and dark green skin from watermelon.  Chop watermelon rind into cubes. (One-half to one inch. Depending on your preference.)

Weigh rind.  Soak rind in alum water, using 2 teaspoons alum to one-quart water. Make enough alum water to cover rind. Soak one hour. 

Drain, cover in ice water. Soak another hour. Drain.

Place in large pot. Cover with fresh water. Boil 1½ hours. Drain again.

Place required amount of sugar and water in clean pot.  Cook 5 minutes to make a syrup.

Add melon rind, and cook until tender.

Add required amount of ginger, lemon and cloves.  Simmer until all are tender. 

Pack into sterilized jars. Process in hot water bath, 10 minutes for ½ pints, 15 minutes for pints.

Triple Cranberry Sauce

Just in time for Thanksgiving!

Here's a cranberry sauce recipe that's easy to make, yet complex in flavor. It uses a trick many restaurants use. By including an ingredient in its many forms, the flavor is intensified. This cranberry sauce uses fresh cranberries, dried cranberries and cranberry juice. It packs a lot of flavor and nutrition at only 50 calories per two tablespoon serving. All the ingredients are found easily at any grocery store.

If you can boil water, you can make this dish. You'll never want store bought again.

Triple Cranberry Sauce

INGREDIENTS:

1 cup cranberry juice cocktail
1 cup sugar
1 (12-ounce) package fresh or frozen cranberries, rinsed and drained
½ cup dried cranberries

DIRECTIONS:

Combine juice cocktail and sugar in a medium saucepan. Bring to boil; add both types of cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.

Apple Crumble

This is an old home ec' recipe. Easy. Never fails. Delicious!

Apple Crumble

2 tart apples
2 tablespoons apple juice or water
1/3 cup (sifted) all-purpose flour
½ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
2 ½ tablespoons butter

Preheat over to 375º.  Wash and dry apples.  Pare. Cut into fourths and slice fourths.  Placed in greased baking dish.  Sprinkle water on apples.  Blend dry ingredients and butter until crumbly.  Spread mixture over apples.  Bake 30 minutes or until apples are tender and crust is brown. Serve warm with cream. Serves four.

These are the original instructions from home ec class.  Apple juice may be substituted for water. Quite tasty.

State Fair Secrets & Banana Jam

Friends, I've been keeping a secret. (Actually, I've been keeping several.)

I won seven ribbons at the State Fair of Texas!!

For several years, I've had every intention of entering, only to procrastinate my goals into oblivion. This year, I decided nothing would stop me. 

There will be more to report on the experience, but I must dash out the door to a singing engagement tonight.  For now, enjoy one of my prize winning recipes! (Check out my ghostly reflection in the photo. Boo!)

Blue Ribbon Banana Jam

1/4 cup fresh lime juice (about one medium lime) (lemon can be substituted)
3 1/2 cups diced firm ripe bananas
1 1/4 cups sugar
1 cup light brown sugar
1 vanilla bean
1/2 cup water

Place lime juice in a one quart bowl.  Peel bananas and slice directly into lime juice.

Stir and mash bananas.

Split open vanilla bean. Scrape seeds from vanilla bean and add to banana mixture.

Place sugars, water and remaining vanilla bean pod into 3 quart  pot.  Stir to dissolve sugars. Bring syrup to boil and boil five minutes. 

Add bananas and cook until thick, about 20 minutes.  Remove vanilla bean.

Spoon into sterilized ½ pint jars. Process in hot water bath for 10 minutes.