Some Great News for Fun Friday!

Are there any Sugar Cookie lovers out there?  Our holiday products are now on our shelves and an old favorite is back!  Please stop by this weekend for a little Sugar Cookie and Santa's Big Red Pants.  It is perfect timing with the sprinkle of snow yesterday.

Here is a little Fun Friday challenge for you to kick off the Holiday Season.  Please leave us your favorite holiday recipe and someone will be the lucky winner of a deliciously relaxing Sugar Cookie Manicure.

Comments

[Lana Jorgensen]

Hello!

I never used to enjoy fruit cake until my husband's Mom made me try some of hers. Since then Erik and I make this cake every year. Be aware that you may end up liking it more than you thought you would!

Light Fruit Cake
The night before you make the cake, add the following ingredients into a clean ice cream pail -
1 cup well drained maraschino cherries, halved
2 cups seedless raisins
3/4 cup cut mixed fruit
2 rings cut of candied pineapple
1 cup sliced almonds
1/2 cup of flour
put lid on ice cream pail and shake so flour is mixed up
**do this so that the fruit and nuts will not "fall" through the batter**

Next day
Line 1 large (8 x 3 x 3.5) Corningware dish with 2 layers of brown paper (I always use from a grocery bag)and 1 layer of wax paper

Cream 1.5 cups of butter, blend in 1.5 cups white sugar
Add 6 medium eggs, beat after each one
To this mix in
1 tsp almond extract
1 tsp vanilla extract
.5 tsp lemon extract

Next add
3 cups of flour
1 tsp baking powder
.5 tsp salt
Mix until blended, but not too much

Then add your fruit and nut mixture and combine

Add batter to lined dish, making sure to build the cake batter well up to the sides & corner of the dish, make a slight dip in the center

Bake at 250 degrees F until done 4 to 4.5 hours (put a tin pie plate with water in the oven as well to make sure cake does not dry out!)

After baking, take the cake out of the Corningware dish BUT keep the 3 layers of paper on it and allow to cool. Place a piece of clean cotton or cheese cloth on top of the cake. Next wrap the whole thing in aluminum foil with the foil wrapped so that you can access the top of the cake. Place it in a covered container or ice cream pail in a cool spot in the house.

Now the fun part!
Every 2 to 3 days, "water" the cake with apricot brandy. Should be "watered" for at least 3 weeks! About a week before using take cake out of wrapping, cut in quarters & individually wrap pieces in 2 layers of saran wrap and 1 layer of aluminum foil and freeze until ready to use.

This is so worth the effort and we always make 2 because they go so quickly!

[Céline]

One of my favourite holiday recipes is a Simple Cranberry Sauce. Once I tried making my own homemade sauce I could never go back to canned again.

1 Bag of Cranberries
1 Cup of water or cranberry Juice
1/2 cup Maple Syrup
1 tsp chopped orange peel

Mix everything together in a small pot. Simmer until the cranberries start popping (approximately 15 minutes). Cool and enjoy. Lasts for about a month in the fridge.