Don't Call It Fruitcake Bites 3.0

 

YIELD 20 small "cupcake" size bites

TIME NEEDED: days to soak fruit, at least an hour for baking


EQUIPMENT

• 32oz jar with a tight lid
• 20 cupcake cups

INGREDIENTS

• 3 cups total assortment of dried fruit, bigger fruits chopped
  suggested options: dates, apricots, cherries, raisins, cranberries, figs, prunes 
• 8oz Amaretto (or other liquor)

• 3/8 cup candied orange or citron peel and/or crystalized ginger
• 1 cup sifted all-purpose flour or almond flour
• 1 teaspoon double acting baking powder
• 1/4 tsp kosher salt
• 2 eggs
• 1/2 cup granulated sugar

• 1 cup shelled pistachios
• 1/2 cup sliced almonds
• 1 cup shelled pecans or walnuts
OR 2.5 cups nuts total

PREPARATION

1. Coarsely chop dried fruit, final measure (dates plus others) is 3 cups.
2. Put in a 32oz jar and add liquor.
3. Let soak 2 to 3 days, turning and shaking jar periodically.
4. Keep rotating that jar!
5. Heat oven to 300 degrees.
6. Combine fruit in a bowl with orange peel and its candied friends.
7. Mix the flour, baking powder and salt.
8. Sift this over fruit. Toss to coat.
9. In medium bowl, beat eggs until frothy.
10. Beat in sugar.
11. Pour over fruit.
12. With wooden spoon, mix well.
13. Fold in nuts, mix until coated with batter.
14. Divide mixture into paper cups that have been sprayed with PAM.
    (you can place the cups directly on a cookie sheet, no need for a muffin tin)
15. Bake for about 60 minutes, until tops of bites look dry but not brown.
16. When bites are done, let stand for 5 minutes.

If not eating right away, wrap bites in plastic wrap. They will keep for two months in refrigerator.
If storing, sprinkle with more liquor an hour before serving (optional, I haven't ever bothered).

Previous versions of this recipe, with links to sources:

2.0 from 1/3/2022

1.0 from 3/21/2020

Linking up with:
Is This Mutton

Shelbee On the Edge

Almond Coconut Granola Recipe

 

I've been experimenting with flavors, this is my current favorite.
Adapted from a hand written recipe from my Aunt Ricky

Almond Coconut Granola
preheat oven to 300º
spray a cookie sheet with Pam or similar
yield: fills a 1 quart Mason jar plus a little extra

INGREDIENTS:

• 2 c plain uncooked rolled oats
• 1 c coconut - unsweetened flaked suggested
• 1 c raw almonds, sliced
• 1 tsp pumpkin pie spice mix*

• 1/4 c canola or coconut oil
• 1/4 c maple syrup
• 1/2 tsp vanilla or almond extract
• 1/2 tsp salt (optional)

METHOD:

1. Mix oats, coconut, almonds, spice in a bowl
2. Mix oil, syrup, flavoring, salt in a measuring cup
3. Pour wet over dry
4. Spread over prepared cookie sheet
5. Bake about 45 minutes
6. Let cool and store

*Pumpkin Pie Spice Mix
from allrecipes

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice

Lodge Bread in Mar Vista

Lodge Bread! lodgebread.com

I’m not sure why it took us nine years to try this place out… oh my goodness! 

It’s awesome. 

We went to the Culver location.

Chai Latte for me, Americano for Severo

Our breakfasts:

Shakshuka for me

“Big Breakfast” for Severo

Then, breads we took home:

Pita (fluffy and yum)

Olive loaf (OMG)

We will return, soon!

Lodge Bread
11918 Washington Blvd

Los Angeles, CA 90066