Do you like Fruitcake? I do, especially when it’s served up by author Vicki Batman.
Marian said I could write about… pie
Actually she said write about whatever I wanted. So before I fell asleep last night, thoughts about this blog wound through my head and P-I-E appeared. Me oh Mi, I love my pie.
According to Wikipedia: The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on berries and fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to stretch ingredients and also used round shallow pans to literally “cut corners,” and create a regional variation of shallow pie. Here’s the link for more information: http://en.wikipedia.org/wiki/Pie
But I digress. We want to talk goodies.
When younger, my favorite pie was good old-fashioned apple. My mom was a great dessert maker, and pies were no exception. From recipes found in her Betty Crocker cookbook, she also made a wide variety of custard pies. For example: chocolate and lemon with mile-high meringue. Occasionally, she trotted out banana, but not my favorite. Bananas were best when fresh from the peeling. Or coconut. Nah, not the best unnnnntill I went to a local restaurant with a friend and… OMG, now that was coconut custard. Sorry mom.
She didn’t make peach much. She made a cake cobbler with peaches instead. We adored that. Her pecan pie was outstanding.
I’m not a pumpkin pie fan. Handsome and my boys love it, but not me.
Several years ago, a friend turned me on to her Cranberry Crumble. So in case you are wondering what to do with that huge bag of berries, try this:
Cranberry Crumble, serves 6-8, delicious with whipped cream
2 C fresh cranberries
1/3 C pus ½ C sugar (you can use a tad less if you want)
½ c flour
½ c walnuts or pecans, chopped
¼ c margarine or butter, melted
Preheat oven to 325 degrees. Spray an 8 inch pie plate with non-stick spray. Put cranberries in pie plate. Sprinkle with 1/3 C of sugar and ½ C chopped nuts.
Beat egg well, adding ½ C of sugar. Add flour and melted margarine or butter. Beat until thoroughly incorporated. Pour over berries. Dough is stiff and sticky.
Bake 45 minutes. Crust should be golden brown. Serve warm.
What is your favorite pie?
I also love fruitcake! And based on that love, I wrote “The Great Fruitcake Bake-off,” a romantic comedy set at holiday time. Blurb: To defend her five wins, Samantha Greene, has to find a new entry for The Great Fruitcake Bake-off and teams up with new neighbor, Dixon Roberts, only what they discover is baking a award-winning entry can be complicated, bad guys are plotting to take the crown, and ultimately, first prize isn’t just about a ribbon.
Here’s an excerpt:
“I am not entering this year.” Standing firm, I crossed my arms and pinned an unbreakable stare on Bethany, my co-worker and long-time friend who lived in the same apartment complex as me. We’d arrived early for work and were piddling over coffee in her cubical like we always did before getting to the nuts and bolts of company business. I added, “Period.”
She rolled her eyes in that I’m so not believing this fashion and tweaked the Santa garland decorating her cube’s walls. “Why not, Samantha? You should be proud to be the five-time winner of the Great Fruitcake Bake-off. You’re a-a…” her words trailed off as she searched the ceiling for the ultimate in descriptive, “legend.”
“Is being a legend in the fruitcake world a good thing?” I let loose a long exhale, dropping my arms to my side. “It’s exhausting. Finding the perfect recipe, then bake and exhibit it. The tension cuts into my holiday enjoyment. Besides, shouldn’t somebody else win?”
Bethany’s fists went to her hips. “Sam, we’re talking fruitcake here. It’s not groundbreaking like, like the Declaration of Independence or…the Pyramids.”
I set my hand to my breastbone. “I’m shocked to hear you, my very best confidant since dance school days, say that. Fruitcake is the cake of all time. It dates to–”
She bobbed her head. “I know, I know. To the sixteenth century.”
I raised my finger. “It gets a bad–”
“Rap.” She sighed, a soul searching blow of breath which told the world I’ve heard this issue before. “You always say that. You also always say you love participating; yet, you’re not defending your title this year.” She bore a laser-like glare into me.
I tossed my hands skywards, sending a plea to the heavens to find an answer. “I’ve used up all of Grammie’s recipes. I don’t know where to find a new one.”
“You could start over with the first confection you entered five years ago, couldn’t you?”
“I suppose, but it seems like cheating…in a weird way. And I don’t cheat.”
Hilarious—right? To preorder “The Great Fruitcake Bake-off,” go to: http://museituppublishing.com/bookstore/index.php/coming-soon/the-great-fruitcake-bake-off-detail/