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Post by Deleted on Dec 7, 2013 16:06:13 GMT -5
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Post by kit on Dec 9, 2013 8:29:25 GMT -5
Holy Cow! Those Trappists ask big money for their products, don't they. No doubt they produce some pretty good stuff, but it sure is expensive. I enjoy spending time in the kitchen, which is a good hobby for me. Here's the website for an exceptionally delicious, and easy to make, fruitcake to make yourself (if you enjoy the kitchen as much as I do). I usually make two and give one away as a gift. allrecipes.com/Recipe/Fruitcake-2/Detail.aspx?evt19=1Please read the comments below the recipe for additional tips, and don't be afraid to experiment a little to your taste. One thing I do is before I add the nuts (walnut pieces) is to toast them in a dry skillet on medium heat until they brown a little (not burned). Nuts smell and taste so much more intense when they're toasted first. Here's an interesting story: A woman who lived on the east coast had a good lady friend who had moved to the west coast. One Christmas she made a delicious fruitcake and sent it to her friend as a gift. The lady on the west coast didn't particularly like fruitcake and it hung around until the next Christmas when, as a gag, she sent it back to the lady on the east coast as a gift, along with a cute note. The east coast lady kept the fruitcake and sent it back to the west coast lady as a Christmas gift the next year. This kept up with the cake going back-and-forth for 20 years when the west coast lady finally decided to open the gift. Since it had been wrapped all this time, and the inside was soaked in brandy, the fruitcake was almost as fresh as the day it was made, and the lady admitted that it was delicious. My cakes are usually gone within a couple of weeks and I've never tasted one that's 20 years old. |
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Post by Deleted on Dec 9, 2013 11:29:23 GMT -5
I always buy the 20oz fruitcake and slice of pesto cheese combination it cost $35.25 but that includes shipping, handling and tax. I put my order in Sunday.
They are expensive but everything is high quality and just heavenly.
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Post by clarencebunsen on Dec 9, 2013 14:09:55 GMT -5
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Post by Deleted on Dec 9, 2013 16:17:54 GMT -5
Now that's old fruitcake. I am not to sure I would take a chance and taste it even if Jay Leno tried it.
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Post by Deleted on Dec 9, 2013 16:21:36 GMT -5
Holy Cow! Those Trappists ask big money for their products, don't they. No doubt they produce some pretty good stuff, but it sure is expensive. I enjoy spending time in the kitchen, which is a good hobby for me. Here's the website for an exceptionally delicious, and easy to make, fruitcake to make yourself (if you enjoy the kitchen as much as I do). I usually make two and give one away as a gift. allrecipes.com/Recipe/Fruitcake-2/Detail.aspx?evt19=1Please read the comments below the recipe for additional tips, and don't be afraid to experiment a little to your taste. One thing I do is before I add the nuts (walnut pieces) is to toast them in a dry skillet on medium heat until they brown a little (not burned). Nuts smell and taste so much more intense when they're toasted first. Here's an interesting story: A woman who lived on the east coast had a good lady friend who had moved to the west coast. One Christmas she made a delicious fruitcake and sent it to her friend as a gift. The lady on the west coast didn't particularly like fruitcake and it hung around until the next Christmas when, as a gag, she sent it back to the lady on the east coast as a gift, along with a cute note. The east coast lady kept the fruitcake and sent it back to the west coast lady as a Christmas gift the next year. This kept up with the cake going back-and-forth for 20 years when the west coast lady finally decided to open the gift. Since it had been wrapped all this time, and the inside was soaked in brandy, the fruitcake was almost as fresh as the day it was made, and the lady admitted that it was delicious. My cakes are usually gone within a couple of weeks and I've never tasted one that's 20 years old. I have a small kitchen and it is crazy trying to do any major cooking in there. I made some fruitcakes many years ago. I made my eggplant parmesan a few years back and went nuts trying to cook with no counter space. |
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Post by chris on Dec 9, 2013 20:19:59 GMT -5
I prefer just hanging out with fruitcakes.....just kidding (of course) ;D
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Post by Clipper on Dec 9, 2013 20:27:12 GMT -5
Yep, I am with you Chris. Welcome to Clipper's Busy Corner, the year around home of the fruitcake, hahaha.
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Post by chris on Dec 9, 2013 20:46:06 GMT -5
I always buy the 20oz fruitcake and slice of pesto cheese combination it cost $35.25 but that includes shipping, handling and tax. I put my order in Sunday. They are expensive but everything is high quality and just heavenly. |
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Post by chris on Dec 9, 2013 20:48:06 GMT -5
Clipper that was funny.....LOL
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Post by kit on Dec 10, 2013 8:02:23 GMT -5
I heard the ping-pong fruitcake gift story from my friend Don who makes several fruitcakes around this time every year. It's a ritual with him, and his fruitcakes are the most perfect and delicious you'll find anywhere. Receiving a gift of one of Don's fruitcakes is a rare treat. I'm sure they're every bit as good as the Trappist monks. (By the way, I wonder if the Trappist monks make their fruitcakes in the cellar? [badoom - tsh!] )
One thing I've never had, and don't know a thing about, is 'figgy pudding.' Can anybody provide some information about it? Maybe a recipe?
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Post by Deleted on Dec 10, 2013 11:12:54 GMT -5
I always buy the 20oz fruitcake and slice of pesto cheese combination it cost $35.25 but that includes shipping, handling and tax. I put my order in Sunday. They are expensive but everything is high quality and just heavenly. Yes, you can order half of the fruitcake in the combinations section. A whole one is 2lbs or more and is $42.00. |
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Post by chris on Dec 10, 2013 11:46:17 GMT -5
It was just unclear to me the way it was presented if it was a full cake that weighed 20oz. or as shown in the photo.
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Post by chris on Dec 10, 2013 11:50:37 GMT -5
Oh great I recently came across that one Kit but haven't a clue where. I should email my cousin in the UK. Hopefully she can provide explanation and maybe a recipe. I think it's plum pudding but I could be wrong. Google time.  |
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Post by clarencebunsen on Dec 10, 2013 12:56:56 GMT -5
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