Category: Breads

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CHRISTMAS FRUITCAKE BISCOTTI

AUTHOR: LORD BYRON’S KITCHEN

Christmas Fruitcake Biscotti is the best of both worlds! There’s that crunchiness we all love about biscotti, with the chewiness of all of that mixed candied fruit!

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar, firmly packed
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups mixed candied fruit

INSTRUCTIONS

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Using a hand-held mixer, beat together the butter, sugar, and brown sugar until light and fluffy.
  • Add the eggs and beat to incorporate.
  • Add the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt; beat to incorporate.
  • Switch to a wooden spoon and stir in the mixed candied fruit.
  • Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!) Form log into a rectangle shape that is roughly 5″ wide and 14″ long.
  • Bake for 30 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
  • Reduce heat to 300°F.
  • Use a fine serrated knife to slice the loaf into 3/4″ slices.
  • Place the slices standing up, meaning that both cut sides are exposed, on the baking sheet. Bake for 15 minutes.
  • Remove the biscotti from the baking sheet and transfer to a wire cooling rack to cool completely.
  • Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

NOTES

For the mixed candied fruit, I used the Tutti Fruitti mix from Paradise Fruits.  You can find the exact product here: https://www.paradisefruitco.com/store/paradise-tutti-fruiti-mix/

NUTRITION

Calories: 244kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 151mg | Potassium: 68mg | Fiber: 2g | Sugar: 24g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

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Red Lobster Cheddar Bay Biscuits

2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

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Blueberry Coffee Cake

2 cups all-purpose flour
3/4 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cups vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk, and egg. fold in blueberries.

Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake, uncovered, 50 minutes or until a toothpick inserted in center comes out clean.

Makes 8 servings.

Sugar Topping
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon

In a medium bowl with a pastry blender or two knives. cut butter into sugar, flour, and cinnamon until well blended.

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Zucchini Bread

3/4 cup oil
2 cups sugar
2 tsp. vanilla
1 tsp. salt

Cream the previous ingredients together and add:

2 eggs
3 cups flour
1 to 2 cups zucchini (pureed in blender)
1/2 cup nut meats
1 tsp. soda
1 tsp baking powder
2 tsp. cinnamon

Bake at 350 degrees for 40 min. or until done.

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Idiot Rolls

1. Dissolve 2 packages of dry yeast in 1/2 cup of warm water (set aside)

2. Bring to a boil 1 cup water and add 1 stick of margarine and 3/4 cup shortening in hot water. Remove from heat and cool.

3. In a large bowl, mix 2 eggs and 2/3 cup of sugar. Add 1 cup of cold water. Combine this with the above mixtures. To this add approximately 7 cups of self-rising flour.

4. Cover and place in the refrigerator until time to use. Roll on floured board, and cut with a biscuit cutter. Dip in melted margarine and place on baking sheet to rise at least 1 hour. Bake at 400 to 450 degrees for 10 to 12 minutes. Mix will keep for 3 or 4 days. Makes approximately 50 rounds.

Note: Dough will be sticky if it doesn’t set several hours in the refrigerator. Letting them rise more makes them fluffier.