olden Apricot-Almond Fruitcake

olden Apricot-Almond Fruitcake
1½ cups dried apricots, cut into fourths
¾ cup water
¾ cup butter
¾ cup sugar
4 eggs
2 cups unsifted flour, divided
½ teaspoon salt
¾ teaspoon soda
1 cup whole candied red cherries
1 cup slivered almonds
1½ cup golden raisins
½ teaspoon lemon peel, grated
½ cup flour

Boil apricots in water for two minutes. Set aside to cool.
Beat butter and sugar until creamy. Add eggs one at a time, beating after each. In a separate bowl, mix 1½ cups of the flour with the salt and soda. Stir into creamed mixture.
Combine cooled apricots with cherries, almonds, raisins, lemon peel and the remaining ½ cup flour. Add to batter and blend well.
Spoon batter into two large, or three small, greased and floured loaf pans. Bake at 275 F oven for 1¼ to 1½ hours, or until a toothpick stuck in the center comes out clean.

Spaghetti with Tomatoes, Brie and Basil

Spaghetti with Tomatoes, Brie and Basil
1 pound spaghetti 2 pounds assorted tomatoes, diced 1/3 pound brie 1 cup chopped basil 2 cloves garlic, minced	1 cup extra virgin olive oil 2½ teaspoons salt ½ teaspoon hot pepper flakes, optional Freshly grated Parmesan
Cut off the white rind on the brie and cut into pieces. The colder the cheese, the easier it is to cut. Combine in a large bowl with tomatoes, basil, garlic, oil, salt and hot pepper flakes, if using. This can be made in the morning and refrigerated until dinner. Cook pasta according to package directions. Toss the noodles with the tomato-cheese mixture. Adjust seasoning, plate and garnish with Parmesan. Serves 4.

Herb Frittata

The following recipe is for a frittata: an open-faced omelette that can be filled with anything you have on hand. This is the simplest kind, adding only fresh herbs and seasoning. A frittata is easier to make than an omelette because you do not have to fold it. Pour the eggs into a hot, nonstick pan, let them set, add fillings and bake in the oven for a few minutes. It is great for breakfast, late night snack or supper served with a fresh green salad.  Herb Frittata
1 tablespoons butter 6 eggs 4 tablespoons water	Salt and pepper 2 tablespoons fresh herbs, chopped 2 tablespoons grated parmesan
Preheat oven to 375 F. Beat the eggs, water, salt and pepper in a bowl. Heat a 12-inch saute pan over medium heat with the butter. Add the egg mixture and let set for 3 to 4 minutes without touching the eggs. Start lifting the edges of eggs to let more eggs run underneath. When about halfway cooked, sprinkle herbs and cheese over eggs and place pan in oven for 5 to 7 minutes, or until completely cooked. Slide off pan onto large plate and serve. Serves 2.

Apple Bread

Apple Bread

• 3 cups flour
• 2 cups sugar
• 1 teaspoon cinnamon
• 2 eggs
• 2 teaspoons vanilla
• 1 1/4 cups oil
• 2 apples, chopped
• 1 teaspoon salt
• 1 cup chopped nuts (optional)
• 1 teaspoon baking soda

Preheat oven to 300 degrees. In a large bowl, mix together all ingredients until well blended. Pour batter into 2 greased loaf pans. Bake for about 1 hour.

Pumpkin Bread

Pumpkin Bread

• 5 cups flour
• 4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 4 eggs
• 1 cup vegetable oil
• 1 large can pumpkin
• 2 cups nuts (optional)

Preheat oven to 350 degrees. In a large bowl, mix together vegetable oil, sugar, and eggs. In another bowl, mix together flour and baking soda. Add flour and pumpkin alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans. Bake for 1 hour.

Cranberry Bread

Cranberry Bread

• 2 cups flour
• 1 egg
• 2 1/2 teaspoons baking powder
• 1 cup cranberries, sliced
• 1 cup sugar
• 1 cup nuts, chopped (optional)
• 2 tablespoons butter
• 1 teaspoon baking soda
• Juice and rind of 1 orange
• 1/2 teaspoon salt

Preheat oven to 350 degrees. Add water to orange juice to make 3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan. Bake for 30 minutes.

Bread Recipes

Quick breads are a quick, easy accompaniment to any holiday meal.
For the best-tasting holiday quick breads, here are some helpful hints:
- Only grease the bottoms of the loaf pans or the sides of the bread will pull away from the sides of the baking pan.
- Bake in the center of the center rack of the oven.
- When adding liquids to the dry ingredients, stir only until dry ingredients are moistened. Batter will be lumpy.
- Quick breads can be made ahead and frozen from 1 to 2 months.

Cranberry Pumpkin Bread

• 2 eggs, beaten slightly
• 2 cups sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin
• 2 1/4 cups flour
• 1 cup chopped cranberries
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.