Japanese Fruitcake Cookies, So Delightful

These jewels look  festive, taste delicious, but are a bit expensive to make.

They would be even more colorful with both red and green cherries.  To use 8 oz. of each, double the recipe.

I've made a few substitutions that cut the cost by $4 or $5, but you can spend $20 or more to make five dozen of these yummy treats.  Right now, just after Christmas, you may be able to find candied pineapple and cherries at a closeout price and save them for next year.  I got my pineapple last year, as well as some citron, which I added, even though it isn't in the recipe.  You can be creative with this recipe as long as you have at least 16 oz. of candied fruit.

You're going to be a while cutting and dredging fruit, so sit down with a knife, all your fruit, and your biggest bowl with 1/2 c. flour in it.  I cut each piece of pineapple into four pieces.  With my knife, I stirred and folded it into the flour after every few pieces so that it wouldn't stick together.  Then I continued dredging cut cherries, raisins, and walnuts while I wondered, "Are these cookies worth all this tedium?"

Yep!  There's nothing that will delight your friends, family, and neighbors more!

You'll be proud to offer them to guests.

Ingredients:

1 8-oz. package of candied pineapple, chopped

1 8-oz. package of red or green candied cherries--or a package of both and double the recipe.  (I didn't have candied cherries, so I cut up a jar of maraschinos--worked fine.)

1 c. golden raisins (I used regular raisins)

2 c. chopped walnuts or pecans--I like less and used barely 1 c. walnuts.

1 3/4 c. all-purpose flour, divided

1/4 c. butter or margarine, softened

1/2 c. firmly packed brown sugar

2 eggs, separated

1/2 tablespoon baking soda

1 1/2 tablespoon milk

2 tablespoons brandy

1/2 tsp. cinnamon

1/2 tsp. nutmeg

I added some candied citron, which I had on hand.  As I said, you can be creative as long as you have the right amount (5 c.) of fruit and nuts--for my substitutions, less nuts, add citron.  I would always rather taste fruit more, nuts less.

Method:

After you've sliced, chopped, and dredged fruit and nuts, you're ready to set up the mixer.  I whipped my egg whites stiff first, so that I wouldn't have to wash beaters after making the batter.  For the batter, cream butter and slowly add sugar, beating at medium speed.  Add yolks and beat after each one.

Dissolve soda in milk and add it to the creamed mixture.  Then add brandy--or orange liquor.  I had Triple Sec on hand, so I used it, but Grand Marnier would be better.  (A pony bottle would do).  Add spices and your last 1 1/4 c. flour, and beat well.

Gently fold in beaten egg whites and your huge bowl of fruit.

Drop by rounded tsps. onto greased baking sheets, and bake @ 325 F. for 12-15 minutes.

With your first bite, you'll want to thank the Japanese for fruitcake cookies, cherry trees, and Yo-Yo Ma!

Yes, You Can Microwave Oatmeal!

The only fruit I add before microwaving is dates.

Before microwaving.

After cooking and adding fruits.

Fresh pineapple is the best fruit to add, but I was out.

Let's start our gastrological trip around the world with a healthy, no-mess breakfast at home. I am talking about how I make my oatmeal 365 days a year--and have for many years. The American Heart Association would approve, and my doctor says I'm good to go.

I tell all my friends to make oatmeal in the microwave, but they won't listen! They still either dirty pans or use the sugary istant stuff. So listen here, especially all you single men! The first time, you may have water spew out in your microwave if you don't use a large or deep bowl. That's a mixing bowl, not a cereal bowl. Note the size of mine in the picture. Any vessel that holds at least 4 cups will do.

I measure in only 1/3 cup of minute oats and 2/3 cup of water. "Minute" oats cook in my microwave in 66 seconds. If you have a less powerful oven, try 77 seconds and so on, but the longer-cooking oats will need too long--long enough to boil out all the water and not get done.

I usually add raisins, at least one other fruit, and walnuts, a handful of each, after the oats are cooked. A word about walnuts. Dr. Sanjay Gupta, my hero, was asked if he would name one food everyone should have everyday, and he said, "Walnuts." Sanjay's words are golden to me.

Today, my extra fruit was dates. I sliced 5 of them and cooked them with the oats, but I can peel an apple in 66 seconds and chop it into my oats when I take them out of the microwave or wash some berries in that time. I add no sugar, but several shakes of cinnamon. If you must have it sweeter, some honey is nice with the cinnamon. So, there you have a healthy breakfast with orange juice and a hard-boiled egg!

Note: Think of all the pairings of fruit you can add. Pineapple and coconut is another favorite of mine when I have fresh pineapple. The raisins and walnuts are must-use 365 days. Add all those servings of fruit--raisins, walnuts, pineapple, coconut, o. j.-- and you've almost got your daily requirement of the fruits and veggies group. But you won't stop there. There are 2 more meals. You'll be way ahead!  There is serendipity:  you don't have to scrub 365 pans every year!