Dark fruit cake

Step one:

In large bowl, add:

2 cups raisins

1 cup currants

2 (8oz) pkg.glace cherries (225 grams)

1 (8oz) chopped mixed peel or mixed fruit (225 grams)

4 oz chopped walnuts (1 cup) 

1 cup chopped dates

1/2 cup brandy 

Let this stand overnight.

Step two of the fruit cake process:

Preheat oven to 275.

Sift together:

2 cups flour

1/2 tsp.salt

1 tsp. baking soda

1 tsp.ground cloves

1 tsp allspice 

1 tsp. cinnamon

In another bow, cream 1 cup butter.

Gradually beat in:

2 cups brown sugar

6 eggs

3/4 cup molasses

1/4 cup apple juice

Careful not to fill pans too full, it will rise because of the baking soda.

Pour into four loaf pans, lined with parchment paper, bake for about 2 hours (could be more or less, sometimes they are ready in 1 hour 45 minutes.

Do not forget to grease well or add parchment to the pans. I find parchment paper helps them come out easily.

After 90 minutes start checking with tooth pick as you do with other cakes. If comes out clean, sign that it is probably done. Touch and see if it springs back. Don't over bake.

Step Three:

Take from oven and let cool. 

Once they have cooled, infuse with your favourite of one of the following: brandy, sherry, whiskey, rum or whichever alcohol you wish (maybe one of each). Then wrap in cheese cloth and store in a sealed container. Infuse with same alcohol once or twice a week for a couple of weeks then less frequently as they age (sherry, others with brandy, whiskey and screech rum) four or five tbsp per feeding. You will see it absorb into cake. At first they are greedy for alcohol but later they will absorb less. Check them regularly. Always keep wrapped and in sealed container.

I normally age them for two and a half  months before eating.

Crockpot Creamy Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup is a deliciously rich and comforting dish that’s perfect for a cozy meal.

Must express something to keep getting my recipes.. Thank you.

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Extra shredded cheddar cheese (for garnish)

Instructions

1. Brown the Ground Beef:

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

2. Prepare the Crockpot:

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

3. Add Broth and Seasonings:

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

4. Cook on Low:

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

5. Add Cream and Cheese:

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

6. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Oven baked Chicken Wings

RECIPE

Chicken Wings:

4 lb (12) whole chicken wings

15g  (3/4 tsp) salt

15g (3/4 tsp) baking powder

Bake at 400F for 30 minutes

Thunder Crunch cook times

 

Preparation Convection oven : 

Preheat the oven in convection mode to 425 ° F, place the pieces on a plate with aluminum foil. 

Bake 22 to 25 minutes. Turn halfway through cooking. Make sure internal temperature reaches 165°F (74°C).

Chicken Scampi with Garlic Parmesan Rice

 

My friend Rachel found this and posted it on Facebook.

Ingredients

For the Chicken:

- 1 pound boneless, skinless chicken breasts, sliced into thin strips

- Salt and pepper, to taste

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- 1/2 cup chicken broth

- Juice of 1 lemon

- 1/4 cup white wine (optional)

- 2 tablespoons unsalted butter

- 2 tablespoons chopped fresh parsley

For the Garlic Parmesan Rice:

- 1 cup long-grain white rice

- 2 cups chicken broth

- 2 cloves garlic, minced

- 1/4 cup grated Parmesan cheese

- Salt and pepper, to taste

- Chopped fresh parsley, for garnish

Directions

For the Chicken:

1. Season the chicken strips with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.

6. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet.

7. Simmer for 3-4 minutes to reduce the liquid slightly.

8. Stir in butter until melted and well combined.

9. Return the cooked chicken to the skillet, tossing to coat in the sauce.

10. Sprinkle chopped parsley over the chicken just before serving.

For the Garlic Parmesan Rice:

1. In a medium saucepan, combine rice, chicken broth, and minced garlic.

2. Bring to a boil over high heat, then reduce the heat to low.

3. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

4. Remove from heat and stir in grated Parmesan cheese.

5. Season with salt and pepper to taste.