St. Patrick's Day: Nell's Irish Boiled Cake | Submitted By: Barbara Bratcher

1/2 cup raisins1/2 cup golden raisins1/2 cup dried currants3/4 cup packed brown sugar1/2 cup butter1 cup water1/4 cup dry sherry1 cup whole wheat flour1 cup all-purpose flour1 1/2 teaspoons baking powder1/8 teaspoon salt1 teaspoon ground cinnamonIn a medium saucepan, combine the raisins, golden raisins, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool. Preheat oven to 350 degrees F (175 degrees). Grease an 8x4 inch loaf pan. In a medium bowl, stir together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the cooking sherry, mix until well blended. Pour the batter into the prepared pan. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 325 degrees F (165 degrees C) and bake 15 more minutes, or until a toothpick inserted comes out clean. Amount Per Serving  Calories: 251 | Total Fat: 8g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 251

Total Fat: 8gCholesterol: 20mgSodium: 177mgTotal Carbs: 43.8g    Dietary Fiber: 2.5gProtein: 3.2g VIEW DETAILED NUTRITION
About: Nutrition Info

Reviewed on Aug. 9, 2004 by ESSEESEE    Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in Ireland and the UK; however I think it's a bit too sweet - a common failing in recipes adapted to the American taste, I find. I've made this a few times now and find it best with only half a cup of sugar, as the dried fruits add their own sweetness. You can use any dried fruits of your preference, of course - apples, apricots, dates, prunes, figs - whatever you like. Was this review helpful? [ YES ]
24 users found this review helpful Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in...

View the original article here

Thanksgiving Recipes: Cornbread and Sausage Stuffing | Submitted By: Barbara

1 (12 ounce) package corn bread mix1 pound sausage, cooked and drained1 tablespoon butter3/4 cup chopped onion3 stalks celery, chopped1 teaspoon dried thyme2 teaspoons ground sage1 teaspoon garlic powder1 teaspoon salt1/4 teaspoon ground black pepper1 cup vegetable brothOne to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C). Amount Per Serving  Calories: 141 | Total Fat: 9.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Cornbread and Sausage Stuffing

Servings Per Recipe: 24

Amount Per Serving

Calories: 141

Total Fat: 9.5gCholesterol: 14mgSodium: 467mgTotal Carbs: 10.4g    Dietary Fiber: 0.3gProtein: 3.5g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

View the original article here