Derby Trail Cook Book

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I always wondered how to make a fruit cake. Maybe I'll give this one a try.

Christmas Whiskey Cake

1 cup butter

2 cups sugar

6 large eggs

2 teaspoons baking powder

3 cups flour, sifted

1/2 t. salt

1 cup bourbon

1 pound pecans, chopped

3 cups white raisins (or use candied fruit)

1 t. nutmeg

AND

~ a very large bottle of bourbon whiskey ~



First, sample the whiskey to check for quality.

Assemble all of the ingredients. Check the whiskey again.

To be sure it is of the highest quality, pour one level cup and drink.

Repeat this step.

Turn on the electric mixer and beat one cup of butter in a large

fluffy bowl. Add one teaspoon of sugar and cream until beat.

Make sure the whiskey is still okay... try another cup.

Turn off the mixer. Beat six leggs and add to the bowl,

then chunk in the cup of dried flut. Mix on the tuner.

Throw in two quarts of flour. Gradually pour in the cow.

Add 2 dried anything.

If the fried druit gets struck in the beaters, pry it loose with

a drewscriver. Sample the whiskey and check it again for tonsistency.

Next, sift two cups of salt. Or something. Who cares???


Check the whiskey again.

Now sift the nutmeg and strain your nuts. Add one table.

And the spoon. Of whiskee. Or something. Whatever you find left.

Grease the oven.

Turn the crake pan to 350 degrees. Don't forget to beat off the turner.

Pour the oven into the batter. Throw the bowl out the window.

Lick the batter off the floor.

Bake 300 minutes at 50 degrees.

Finish the blobble of whishy and flow to bed.

[Downthestretch55]

OK...Here's how you really make fruit cake.

Fruit Cake

1 pound each pineapple and cherries-the kind that are specially for fruit cake that the stores have during the holidays. I usually get a pound of red cherries and a pound of green cherries.
2 pounds chopped dates
2 pounds shelled, coarsely chopped pecans
1 cup coconut
1 cup flour
2 cans Eagle Brand sweetend condensed milk

Mix all ingredients together. This is a very stiff dough and you may have to use your hands. Pack into lightly greased pans. Bake 1 and 1/2 hours at 325°F

Pans - use a large tube pan or six small loaf pans and a medium loaf pan.

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Bizcochitos (Mexican Christmas Cookies) Recipe

3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup lard (or shortening)
2/3 cup plus 2 TBSP sugar
1 tsp anise seed
1 large egg
1/4 cup orange juice
1 TBSP cinnamon

In a bowl, with mixer on high speed, beat lard, 2/3 cup sugar and anise seed until fluffy. Beat in egg until blended. On medium speed, mix in orange juice. Add dry ingredients. Stir to combine, then beat until well blended.

On a plate, mix remaining 2 TBSP sugar and cinnamon. Divide dough in half. Pat each half into a ball. On a well floured board, roll dough, a portion at a time, 1/4" thick. With floured cookie cutter, cut dough into shapes.

One at a time, dip top of each cookie in spiced sugar, pressing lightly so sugar sticks. Set cookies, sugar side up, about 1/2" apart on ungreased baking sheets. gather scraps into a ball, roll out and cut more cookies.

Bake cookies at 325°F degrees until bottoms are golden, about 10 minutes. Transfer to wire racks to cool.

Debbie and Jamie's Cajun Christmas Squirrel

a Cajun Christmas Squirrel Delight

~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere's recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice


In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.

Serve over the cooked rice.

Enjoy.

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Date and nut loaf

1 ½ cup boiling water
1 ½ cup dates -- chopped
1 ¼ cup sugar
1 egg
2 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 tablespoon melted butter
2 ½ cup flour
1 cup walnuts -- chopped

In large bowl, pour boiling water over dates. Let stand 5 to 10 minutes. Stir in sugar, egg, baking soda, salt, vanilla, and butter. In small bowl, mix flour with nuts; stir into date mixture. Pour into two greased 1-lb. coffee cans or one 8 cup mold. Cover with foil and tie. Place cans or mold on rack in slow-cooking pot. Pour 2 cups hot water around cans. Cover pot and cook on high for 2 2/1 to 3 hours or until done. Remove from pot. Let bread stand in coffee cans 10 minutes; turn out onto cooling rack. Slice and spread with butter, cream cheese, or peanut butter.

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Veal Scaloppine
1 1/2 C. veal scallops pounded to 1/8 inch thickness

flour

10 T. olive oil

1/2 lb. mushrooms

salt and pepper

1/2 C. pine nuts

12 sage leaves

3 anchovy filets minced

2 garlic cloves minced

1 C. dry white wine

4 T. butter

Pat veal dry and dredge in flour, shaking off excess. Heat 2 T. oil in a large skillet. Add mushrooms and cook until golden brown. Remove and set aside.

Add 2 T. of oil to the skillet. Add 1/3 of the veal scallops and saute about 30 seconds per side. Transfer to a platter. Salt and pepper scaloppine to taste. Repeat this process 2 more times, adding 2 T. of oil each time.

Add pine nuts to skillet and cook until golden brown. Add sage, anchovies and garlic. Return the mushrooms to the pan and stir in the wine. Whisk in butter and pour over veal.

Serve immediately.

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Escargot

In medium bowl combine escargots (snails), mushrooms, line melted butter parsley, garlic salt and pepper.Set aside for 5 minutes. Prepare mushroom caps. Put half a teaspoon of bread crumbs in each mushroom cap. Spoon one escargot and garlic butter into each cap. Bake at 350 degrees for 10-15 minutes.