Applesauce Fruitcake

The ubiquitous Christmas Fruitcake: It is typically dense and baked in a loaf pan (therefore shaped like a brick and heavy enough to serve as a doorstop), usually served in very thin slices (so thankfully one doesn’t have to ingest too much if forced to eat it out of politeness), crammed with nuts and dried fruit (by what stretch of the imagination are hard candied bits of citrus PEEL—the stuff you throw away when you’re eating an orange!—and translucent flavorless bright GREEN cherries considered fruit?), and is sometimes presented to family and friends during the Yuletide season (the gift that says “I really don’t like you very much.”)

In the middle ages fresh food was so hard to come by that having some withered pieces of dried fruit in the winter was a treat. Hell, times were hard, plagues were rampant, and having anything to eat was probably a treat! We have better transportation and refrigeration now—we can eat fresh fruit year-round. But traditions are traditions, so here’s my family’s fruitcake recipe. It includes cocoa, does not contain candied peel, and it’s actually pretty good.

Dad & Rick, Christmas 1953
(No cordless power drills in the 1950s)

Applesauce Fruitcake

2-1/2 cups flour

1-1/4 cups sugar

1-1/2 Tbs cornstarch

2-1/2 Tbs cocoa

2-1/2  tsp soda

1/2 tsp salt

1/4 tsp EACH cinnamon, nutmeg, 

    cloves, allspice

1/2 cup red wine* 

  (I confess: we use Manischewitz Blackberry)

2 cups applesauce

2/3 cup vegetable oil

1 cup chopped walnuts or pecans

4 or 5 rings of dried, sweetened pineapple, chopped*

about 6 oz dates, chopped*

1 cup dried cranberries* 

   (or raisins if you prefer)

1 cup dried cherries*

 (or 1 small container glacé red cherries if you really must)

Preheat oven to 350° F.  Prepare one 10 inch tube pan by cutting parchment or waxed paper to fit bottom.  Grease pan, insert paper, and grease paper.

Sift dry ingredients into a very large bowl; then stir in wine, applesauce and oil.  Fold in nuts and fruit. Bake for about one hour, or until cake tester inserted in center comes out clean.

*NOTES: the natural foods section of most supermarkets is a good source for some of these dried fruits; it is usually easiest to cut these fruits using kitchen shears. If you do not wish to cook with alcohol you may be able to substitute a fruit juice (such as blackberry or cherry), however I haven’t tried it and would suggest you add just a small amount of vinegar with the juice to increase the acidity level and help the baking soda.

Turkey Croquettes

Aunt Peggy & Mom
ca. 1938 Oysterville, Washington

These croquettes are a good way to use up the Thanksgiving leftovers when you're tired of sandwiches.

Turkey Croquettes

4 Tbs butter

1 medium onion, finely diced

1-1/2 tsp salt

1/2 tsp pepper

1/2 to 1 tsp Poultry seasoning

(if available you can use abt 2 total tsp fresh herbs

such as sage, rosemary, thyme)

1 clove finely minced garlic

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

2 cups finely ground fresh breadcrumbs

Oil for frying*

Melt butter in a large skillet over medium-high heat. Add onion and sauté until limp, approximately 3 minutes. Stir in salt, pepper, seasonings and garlic and cook for another minute. Stir in turkey and cream, and cook until liquid is reduced, another 1 or 2 minutes. Transfer to a large bowl, and let cool for 15 to 20 minutes. Add potatoes, flour, and egg to turkey mixture, and stir to combine thoroughly.

Place breadcrumbs in a shallow bowl. Drop rounded tablespoonfuls of the  turkey mixture into crumbs and turn to coat completely, flattening mixture into 2-inch patties. Arrange in a single layer on a baking sheet, and refrigerate for at least 10 minutes to set.

Heat oil in a large skillet over medium heat. Cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Keep warm in oven while frying remaining croquettes. Serve immediately with cranberry sauce. Makes about 20.

*for added flavor you can use a mixture of melted butter and oil for frying.

Sweet Potato Casserole

Aunt Peggy & Uncle Lee
December 1961

Sweet Potato Casserole

A Volunteer Host brought this yummy dish to a Potluck at Fort Stevens State Park. She called it a side dish, but it is so sweet it really should be classified as a dessert, and is especially good during the Holiday season since it is fairly easy to make. Similar dishes are made with a marshmallow topping, but I much prefer this nutty crisp topping.This amount is enough for a 9-inch casserole, but can be increased for a 9 x 13 pan.

FILLING:

3 cups cooked and mashed sweet potatoes

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup butter

1/2 cup milk

TOPPING:

1/4 cup butter

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

Preheat oven to 350 F. Mix filling ingredients and pour into ungreased casserole dish. Melt butter, stir in sugar, flour and pecans. Sprinkle over potatoes. Bake 30 minutes.