Sugarplums

I have to admit that I'd never had a sugar plum before today. I've heard of them many times at Christmas but I honestly had no idea what they were. These are "easy" sugarplums, so I'm unsure how authentic they are but they were easy to make, tasty to eat and fairly healthy, too.

I don't know if you'll have visions of them dancing in your head, but you should give them a try... ;)

Here's all you do:

Throw some dried fruits and nuts (in about a 5:1 ratio of fruits to nuts) of your choice into your food processor.

I used a mixture of dates, figs, mixed raisins, prunes, apricots, cherry-flavored dried cranberries and almonds. You can use whatever fruits or nuts you like.

Pulse in food processor until it is very finely chopped.

Put into a bowl.

Heat a small amount of honey and mix with spices. I used cinnamon, cloves, nutmeg and allspice. But you can also use fennel, cardamom, anise...

Mix into fruit and nut mixture until it is slightly more sticky.

Form into small balls, about walnut-sized. I used a small scoop, firmly packed.

Let sit on counter about 1 hour.

Then roll in granulated sugar.

Place on parchment paper and let sit out 12-24 hours before placing in container to store.  Should be eaten within a day or two.

Chicken A La King

I made this for my WW2 Christmas class today and it was fantastic! It is an authentic 1940s, ration-friendly recipe. Best served over bread, rice or noodles with a side of vegetables.

I made it the night before, chilled it and reheated it the next day in the crock pot. I may do it that way every time... :)

3 pounds of chicken breast, cooked and cut into bite-sized pieces

1 cup diced celery
1/4 cup chopped onion
1 pound sliced fresh mushrooms
3 Tablespoons butter

Saute vegetables in butter until tender and there is no longer any liquid in the pan.
Add to cooked chicken in large bowl or casserole dish.

Melt 4 Tablespoons butter or margarine (no rations on margarine) in large saucepan.
Quickly whisk in:
4 Tablespoons flour
1 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons dried parsley

Then pour in 4 cups chicken broth all at once and whisk until smooth.

Cook over med-high heat, whisking constantly, until thick and bubbly.

Remove from heat and pour over chicken mixture. Stir well to mix.

Serve on top of toast, bread, noodles or rice. Top with sliced hard-boiled eggs and a bit of jarred pimentos.

Apple Friendship Bread Muffins

I finally found a variation that I like. Best one yet. 

! cup Amish Friendship Bread starter

1 cup oil

1 cup sugar

1 tsp vanilla

2 cups flour

1/2 cup milk

3 eggs

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 small box of vanilla pudding & 1 butterscotch

1 small finely chopped apple tossed with 2 Tablespoons of cinnamon sugar

1/2 cup toffee bits

1/3 cup finely chopped walnuts 

Add ingredient to starter, one at a time, stirring well after each addition. 

Streusel:

1/4 cup dark brown sugar

1/4 cup flour

1/4 tsp cinnamon

pinch nutmeg

2 Tablespoons butter

Mix dry ingredients and then cut in butter.

Put into prepared muffin tins. Bake at 365.  Bake for 5 minutes, then sprinkle with streusel and continue to bake for about 15 minutes or until a pick comes out clean.