CHRISTMAS RUM CAKE

I thought this would motivate everyone to start on their Christmas baking sooner than later! Enjoy! 

 

Once again this year, I've had requests for my Christmas Rum Cake recipe so here goes:

(Please keep in your files for use in years to come!)

• 1 cup Sugar
• 1 tsp. Baking Powder
• 1 cup Water
• 1 tsp. Salt
• 1 cup Brown Sugar and Lemon Juice
• 4 Large Eggs
• Nuts (the kind you like)
• 1 Bottle Rum (Sample the Rum to check quality.)
• 2 cups Dried Fruit

Take a large bowl; check the Rum again to be sure it is of the highest quality. Repeat. 

 

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. 

 

At this point, it is best to make sure the Rum is still OK. Try another cup just in case. 

 

Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. 

 

Sample the Rum to test for tonsisticity. 

 

Next, sift 2 cups of salt, or something. Check the Rum.

 

Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 s and try not to fall over. Don't forget to beat off the turner.

 

Finally, throw the bowl through the window. Finish the Rum and wipe the counter with the cat. 

 

Cherry Mristmas

A LITTLE JAMBALAYA SOUP

I made a little quick mix jambalaya soup this evening for Judy.  She's not feeling her best, so supper was up to me.  I don't mind, 'cause it gives me an excuse to sample a little of my giant bottle of Glenmorangie! 

I bought the soup mix at the Fresh Market in Knoxville, and immediately thought, "this would be perfect for kielbasa"...forget the shrimp! 

The mix is intended to be a delicious take on the traditional southern dish! With the addition of shrimp (substituted kielbasa) this jambalaya soup mix makes a tantalizing meal.

Cooking Time:

30 minutes

Jambalaya Soup Mix Ingredients:

Saffron, basmati rice, carrots, red and green peppers, onions, freeze-dried black olives, scallions, rosemary, cayenne pepper and turmeric. No added salt, preservatives or MSG.

Recipe Additions:

6 cups chicken broth (or part clam juice)
1 14-ounce can diced tomatoes (with garlic if available) or Rotel canned tomatoes (I added red pepper instead of the Rotel heat!  However, I learned after the first bite that's the mix includes the HEAT!)

Optional: 1 cup cubed ham, 1 pound medium shrimp, shelled and de-veined (or crab, clams, scallops or crayfish)

Jambalaya Recipe Directions:

Bring broth to a boil and add jambalaya soup mix. Simmer for 10 minutes. Add tomatoes including juice and ham, if desired. Bring back to a simmer and add shrimp, if desired. Cook 5 minutes longer and serve.

Inventive Recipe Variations:

I added a can of shoe-peg corn, and one of diced potatoes!

Jambalaya Recipe:

For a jambalaya rice dish instead of soup, do the following:

Prepare as above but use only 4 cups chicken broth. Leave out the shrimp and serve as a side dish to grilled fish.