BONUS RECIPE: Victorian Jewels
A bonus Victorian-themed treat
To go along with yesterday’s Victorian Manger Herbs piece and recipe: mini fruitcakes.
These are perfect for folks who want just a bite of fruitcake. Pretty as a gift from the kitchen or on an assorted dessert platter.
1 1/2 cups diced candied fruits
1-1/4 cups raisins, regular, golden or combo of both
3/4 cup packed dark or light brown sugar
1/3 cup butter
1 large egg
1 cup all purpose flour
1/2 teaspoon ea: baking soda and salt
1 teaspoon pumpkin pie spice OR 3/4 teaspoon cinnamon, 1/4 teaspoon ea: allspice and nutmeg
1 cup chopped nuts
Candied cherries for garnish
Melted apple jelly for glaze
Cream sugar, butter and egg until fluffy. Sift together flour, soda, salt and spices; stir in. Stir in walnuts and fruits. Blend well. Spoon into mini muffin tins lined with baking cups. Fill 3/4 full. Top each with cherry.
Bake at 300 degrees for 25-30 minutes. Remove from tins and brush with melted jelly. Makes 3-5 dozen.
Rita Nader Heikenfeld writes a weekly cooking column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Macy’s Regional Culinary Professional (CCP) and is a Certified Modern Herbalist. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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