Almond Panna Cotta

Since nearly the beginning of 2018, I have been suffering from shoulder pain.  What began as stiffness, which I attributed to sleeping funny, turned out to be the beginning of adhesive capsulitis, aka "frozen shoulder".  Over the course of 4 months, my shoulder when from slightly stiff to absolutely painful upon certain motions.  I have had surgeries, sprains, fractures, ischemic colitis, and a bunch of other painful things, but nothing compares to the pain from frozen shoulder.  Nothing.

While the pain didn't start off as all-consuming, it gradually caused a few lifestyle changes which really put a damper on comfort.  I had to resort to sleeping flat on my back; any degree of rotation caused pain, either from direct pressure on my shoulder or from my shoulder being unsupported.  At some point, I reached for the Aleve, but it wasn't very helpful.  I blame the combination of Aleve and sleeping flat on my back as the cause of my GERD.

So in addition to restricted movement/motion while I was awake, I had some difficulty eating, fearing the resulting heartburn and gas which followed.  As I mentioned before, sleep was out of the question.  This was my life for the second half of April and all of May.

MMM suggested that consuming yogurt might be soothing.  The Help had no problem going to the market and buying tons of one of my favorites.  My yogurt jag failed to remedy my stomach ills, but it did contribute to my growing war chest of cover-less, smallish glass jars.  A work friend, who also had an affinity for that brand of yogurt, and I talked about what we could possibly do with all of the jars.  We both thought it would be a shame to throw them out, as the jars were sturdy and cute.

On a hot day in May, I had D2 make jello for dessert, and she poured them into those jars since they were out on the counter already.  She stacked them in the fridge (our fridge real estate is always limited) since the bottom of the jar is larger than the top.  That's when it occurred to me that the jars would be perfect for panna cotta, a dessert I've enjoyed at Noodle Club and some other restaurants.  And being able to stack the jars meant I wouldn't need too much space in the fridge.

I tried a few different recipes, but some were too firm, and some did not set up adequately.  A few recipes also called for odd amounts of not-usually-in-my-fridge milk varieties.  After some trial and error, the recipe with this post is what turned out to be a good texture (to me).  Reduce or increase the amount of milk to get the texture you prefer.  Although this recipe is for almond panna cotta, there is a small amount of vanilla extract in the recipe.  I find that adding a bit of vanilla nicely softens the almond flavor, which can sometimes be very bold (think Chinese almond float).

Because cherries are now in season, I made a topping with fresh cherries (thank you Ds for pitting and halving all the cherries).  I hope The Help can come up with a summery drink using the cherry syrup.  Any type of fruit can be used as a topping.  I've had this at a restaurant with some lavender syrup and it was delicious.  I think chocolate lovers might enjoy it with a spoonful of Nutella.

Now that June is nearly over, my shoulder is almost back to normal, thanks to the MUA (manipulation under anesthesia) I underwent just after Memorial Day.  I am able to sleep on my side, my GERD is gone, and I can actually straighten my arm and lift it over my head.

Best of all, my MUA was done on Oahu, so I got to check out the Memorial Day sales at the Waikele Outlets and Nordstrom Rack. And the Rack just happened to be having a fabulous sale on boots.

click on recipe title for printable recipe

Almond Panna Cotta

     2 c heavy cream

     1 c milk, divided

     1 envelope unflavored gelatin

     1/2 c sugar

     1/2 tsp almond extract

     1/4 tsp vanilla extract

Soften gelatin in 1/2 c milk.  Heat heavy cream, remaining milk, and sugar, to just below boiling.  Stir in softened gelatin and milk.  Continue stirring until gelatin is completely dissolved.  Remove frm heat and stir in extracts.  Pour into small containers.  Chill until set.  If not serving within 8 hours, cover each container to avoid drying out.  If serving unmolded, lightly grease containers prior to filling.  Serve with fruit or desired topping.

Sponge Drops

Today finds me heading back to work after nearly a week off (I worked on Monday).  I'm certain that by the time this workday is over, I will know exactly how many more slave days until summer vacation.  I always post a countdown in my room. . .one figure for most students, and the other, smaller figure, for the seniors.

This will be the first time in many years where the seniors are in school beyond Memorial Day.  For the rest of us, summer gets underway hella late!

By the end of today, at least one of my friends will be looking towards a change of work site for the next school year.  A few others won't know until later this week if they have tickets outta Dodge yet.  Choose wisely, young grasshoppers.   Actually, changing work site is truly exciting.  Best wishes to all.

While today marks the beginning of the 4th quarter, there is still much to be done.  I have another workshop to attend in Honolulu, as well as a workshop to give here.  I need to get through the Junior Prom (as an adult).  I also need to see D1 through two proms (as a parent only, since I am completely banned from attending one of them).  And that brings me to another thing on my mommy to-do list:  get D1 to commit to a college.  Is it important to go somewhere with low brand cachet but willing to offer a HUGE financial aid package?  Or is it more important to go to a school more respected for academics but very low in athletic team post-season activities...no March Madness/Big Dance/Bowl?  Does a school's performance in NCAA Division 1 athletics make a difference?  What about ease of access...is the school in close proximity to an airport with direct flights from Hawaii?  Lots to think about, lots to weigh and ponder, lots of money to dish out!

While I'm waiting for D1 to make a decision, I think I will have a sponge drop.  I need one.  Maybe I need two.  Eating sweet things makes me feel happy.

As I mentioned in last week's post, I've been trying to support The Help's healthier eating effort by reducing the amount of desserts and sweets I make, but after dealing with D2 and her friends during the break last week, I broke down and decided it was time to save myself.  I made a batch of these sponge drops as a reward for surviving sleepover night and not smacking anyone across the head (including those 2 bratty kids who sat in the booth behind me in McDonalds and jumped on their seats while their lazy-ass parents sat away from them and pretended they didn't notice).

I first tasted sponge drops at a party in the early 80s.  I thought I was eating 2 'nilla wafers sandwiched together with whipped cream, but when I tried to do this at home, it didn't taste the same.  It wasn't until years later I realized the treat I had eaten was sponge drops

Normally, I don't enjoy a soft cookie, but sponge drops are different.  While they look like cookies, they are NOT cookies.  They are, as the name implies, soft and spongy.  They get even softer when the filling gets put between two of them.  And don't be afraid to be generous with the filling.  Any extra filling can be used as a topping for sliced strawberries or other tart fruit.  If you are like me, you will enjoy the filling on a big spoon too!

click on recipe title for printable recipe

Sponge Drops

     1 c flour

     1/2 tsp cream of tartar

     1/4 tsp baking soda

     3 eggs

     1 c sugar

     1/2 tsp vanilla

     1 tbsp powdered sugar

     1/2 c heavy whipping cream

     2 oz cream cheese, optional

Stir together flour, cream of tartar, and baking soda.  In a medium bowl, beat together eggs and sugar.  Add flour mixture and stir until well combined.  Preheat oven to 375 degrees.  Line cookie sheet with parchment paper.  Using a small (#70) disher, drop rounded scoops of batter onto parchment in a 4 x 5 array.  Bake 7 minutes.  Let cool 3-4 minutes on sheet before removing to a cooling rack to cool completely.  Make filling when cookies are cool.  Combine vanilla, powdered sugar and whipping cream (if using cream cheese, add it now and add another tbsp of powdered sugar).  Whip with an electric mixer until thick and stiff.  Spread on underside of a cookie, and top with another cookie (underside touching filling).  Chill in a single layer in an airtight container (may separate layers with plastic wrap).  

East Meets West Fruit Salad

In less than a week, I will have house guests.  My cousin LA is coming to town!  She and her boyfriend SN will be here for his friend's wedding.  We are excited because this is the first time we are meeting SN.  LA's parents will also be in town to celebrate her dad's birthday.  Even though he no longer resides in Hilo, UM often comes here to celebrate with his siblings.

LA and SN will be staying with me (UM stays with Kikukat Mom).  I am entering panic mode because my house is very messy at the moment.  I will need to do some blitz cleaning on Friday afternoon/evening since they arrive on Saturday.  I hope SN isn't allergic to cats or mess.  He went to a private school, so maybe he might be scared off by the kitty hair and clutter.  LA is tough so I'm not worried about her.  She survived NYC during the 9/11 attacks.  A little kitty hair won't bother her!

While the lovebirds (LA & SN) will be busy with the wedding on Saturday (provided SN gets over the initial shock of my house mess), the rest of the family will likely get together.  I hope there will be no opportunity for UL to cook on a hibachi.  I also hope there will be no opportunity for AS to get plastered in a restaurant and display offensive behavior.  Shame!

Since I am often asked to make some kind of dessert for family gatherings, I'm anticipating this coming weekend will be no different.  In expectation for warmer weather, I was hoping to make this fruit salad.  Unfortunately, we seem to be entering into another ice age rather than spring.  I love Guy Hagi (local weather bunny for the soon-to-be-geriatric set. . .sorry, Guy), but he seems to always be delivering bad news about the weather.  Well, even if I end up making a warm fruit cobbler, my heart will be pining away for a cool, fruity dessert.

I love this creamy fruit salad.  I think its a variation of halo-halo, a filipino dessert.  The creaminess comes from cream cheese and condensed milk.  You may vary the fruits and sweets.   It makes a whole lot, which is why its good to serve at a gathering (versus trying to eat the whole thing yourself).  Coconut gel, pineapple gel, kaong (sugar palm nut), and macapuno, can be found in the Asian section of most supermarkets (or at the Chinese store).  They are sold in shelf-stable jars.  If possible, try to look for white/plain kaong.  Some stores carry kaong which has been dyed a horrific magenta color (see picture at right. . .the kaong is visible between the mandarin orange segment and the kiwi).  If you use that, be warned that eventually, the entire salad will take on a pink tinge.

If you like canned fruit cocktail, you may also use it.  I go to great lengths to avoid canned fruit cocktail because canned pears and grapes (other than fermented liquid) give me the willies.  I cannot stand those little hard granules in pears, and grapes are kinda close to the Devil's condiment on my list of foods to avoid.  I have tried and tried to like grapes, but I just cannot.  I think it has something to do with the area where the grape is attached to the stems and the disgusting seeds.  Plus it takes so dang long to peel them; the skin doesn't come off nicely...it breaks up into bits and gets all over.  I've gone through a ton of napkins just to get the skin off my fingernails.  What?  You say you don't peel grapes?  You've got to be kidding me!  Euwwwww.  Don't even get me started on jaboticaba.

Now that I've totally grossed myself out with the grape description, I need to pull myself back together.  I've got too much to do before Saturday.  I can't afford to lose my focus.  The Ds need to get cracking with their rooms.  The more they clean, the less I will need to do on Friday evening.  The purr-mobile is a total mess, but I can't clean that until Friday, when I'm done using it for work.  The hallway bathroom also needs to be tidied.  There are enough hair care products on the counter to open our very own Fantastic Sam's!

LA is one of my favorite cousins. . .I will not be the reason for SN running away.  We've got other family members who have the potential for making that happen without even trying!

click on recipe title for printable recipe

East Meets West Fruit Salad

     1 block cream cheese, softened
     1 can condensed milk
     1 jar coconut gel, drained
     1 jar pineapple gel, drained
     1 jar kaong, drained
     2 cans mandarin oranges, drained
     1 jar macapuno
     1 cantaloupe
     1 kiwi
     2 c blueberries
     1 lb strawberries
     1 mango, if available

Beat cream cheese and condensed milk.  Add diced fruits and sweets.  Chill until ready to serve.

It was a busy week in Hilo. . .Merrie Monarch Festival time.  This year was the 50th anniversary of the festival, and Hilo was crawling with tons of people.  Traffic everywhere was crazy.  The Help reported seeing people holding up traffic at an intersection while trying to look at a map.  While I made it a point to stay out of the downtown area, I did manage to sneak a plate of Hawaiian food (okay, okay, the Hawaiian food stand is located outside of the downtown area).

The most popular (this is just my opinion. . .don't wanna offend anyone) Hawaiian food venue during the festival can be found on the main highway (Kanoelehua Avenue) and is operated by Ka Uhane Hemolele O Ka Malamalama.  The entire Keawekane ohana and friends are always hard at work preparing tons of plates.  I have tried all kinds of stuff (pastele, butterfish luau, laulau), but my gold standard is the kalua pig plate (Hawaiian style).  Hawaiian style plates come with lomilomi salmon, chicken long rice, white rice, and haupia.  Local style plates come with white rice and macaroni salad.  Gotta pay extra for the poi (worth it!).  I like how they chop all the lomilomi salmon ingredients really small because I hate getting a mouthful of onion.  And there are pieces of salt salmon in the lomi...these days, many places seem to forget that part.  By the time this post hits the internet, the festival will be a fond memory and the food stand by HPM will be dismantled, but don't despair.  During non-festival times, the Hawaiian food truck can be found parked at Hilo bayfront. 

In the salt mines. . .The High Commander did it again!  She bought me and a whole bunch of other people lunch in an impromptu show of appreciation for our work.  She handed a Benjamin to my coworker and asked her to take orders and go to get the orders.  Wow!  Generosity is a character trait which impresses me, and its easy to look up to and respect a leader who has traits we value.  The work drives me mental, but when you have a leader you respect, you know that the road, though bumpy, is going to lead you somewhere you want to be.  And maybe that should have been reason enough to listen to her when she told me the fish mcbites I ordered was nothing special.


The tangent to this story. . . my coworker and I were just gushing about how the High Commander has the grace to show aloha and appreciation for hard work.  Upon hearing us, one of the lieutenants mentioned nice things she and the other lieutenants do for the foot soldiers they supervise, and then she us asked what our boss does for us to show appreciation for all that we do.  I would've loved to capture the look on her face (and upload the pic to this blog) when my coworker and I answered in unison, "nothing".  The lieutenant was totally floored.  Yup. . .no aloha spoken at my office.

Mini Rainbow Cupcakes with Tie Dye Buttercream Frosting

Happy day of Christmas Eve!!!  I think I've been a good kat this year, so I'm hoping Santa brings me something good.  If Santa decides to pay us a visit, he may get lucky and get some of these:  mini rainbow cupcakes with tie dye buttercream frosting.

The mini cupcake journey is taking me on an interesting ride.  I first blogged about these when I made some for Halloween.  The Halloween ones were made with Betty Crocker's golden vanilla cake mix and frosted with Kick Ass Frosting, a cooked cream frosting.

This time, I used Betty Crocker yellow cake mix, and did the tie dye technique with buttercream frosting.  I found that the cupcakes I made in the 2 oz portion cups needed to bake for 19 minutes (golden vanilla baked in 15 minutes and devil's food baked in 19 minutes), and I was able to make 33 cupcakes with 1 box of the Betty Crocker yellow cake mix (Betty Crocker golden vanilla and devil's food cake mix made about 40 each).  

cross-section

At the urging of D1, we made a version of rainbow cupcakes, a much blogged-about creation at a whole bunch of different websites.  These cupcakes were intended to reflect the colors of Christmas, red, green, and gold, but the red turned out less than red.  Upon the advice of a coworker, I ordered a different type of food coloring, so I'm eagerly anticipating its arrival to see if it will yield a more "red" color.  Of course, along with the Christmas gift I ordered for D2, it will arrive AFTER Christmas.  Stay tuned. . .

This was my first attempt at tie dye frosting.  I followed the tutorial here.  Thank you, Mel!  I should have used the 1M tip instead of the open star tip, but I was so caught up in doing the tie dye frosting that I could not be bothered with changing the tip (The Help did the frosting of the cupcakes for me, so all the frosted cupcakes seen in this post are his handiwork).  He used to work at a "European" restaurant in Aina Haina, so he does have some kitchen experience.

This week's recipe is my go to recipe for buttercream frosting.  It is an adaptation from the version in the Cake Mix Doctor cookbook (one of my favorite cookbooks).  I've made it often, but given my climate, I've found that I have consistently needed to add a bit more powdered sugar to get the right consistency for piping in a pastry bag. At some point, I tried to go with less liquid, but it was easier to start with the additional powdered sugar.

click on recipe title for printable recipe
Buttercream Frosting

(adapted from the Cake Mix Doctor)

     1/2 c butter, softened

     3 3/4 c + 2 tbsp powdered sugar, sifted

     3 tbsp milk

     2 tsp vanilla

Beat butter on low speed for 30 seconds.  Add remaining ingredients.  Beat on low speed for a minute.  Beat on medium speed for 1 minute.  Makes 3 1/2 c frosting.  

If you are still with me, I'm also going to share a few helpful tidbits here:

*A box of Betty Crocker yellow cake mix will divide nicely into three 1 1/4 cup portions.  This is helpful if you are making cupcakes for people who want a "rainbow" effect.  

*If making 1-color mini cupcakes (not rainbow), use 2 full #60 dishers to fill each cup

 *Rainbow mini cupcakes are a pain in the ass, but its much easier/neater if the divided batter is placed in plastic ziploc bags and squeezed into each baking cup.  The Help and D1 both insist that using a disher is downright ridiculous.

*The frosting recipe will make enough to frost anywhere from 36-50 mini cupcakes.  Using a smaller tip will allow you to frost 50

*The frosting recipe will make enough to frost anywhere from 36-50 mini cupcakes.  Using a smaller tip will allow you to frost 50 cupcakes, whereas using a 1M tip will frost about 36 cupcakes. 

*The 1M tip produces the frosting pattern seen in the picture on the left.

Since the last post, where I commented about the tragic events in Newtown, Hawaii has experienced its own tragedy.  Our beloved senior senator, Daniel Inouye passed away in Washington, D.C. He was a iconic figure in both Hawaii and Washington political scenes.  Our entire nation will miss him dearly.  Now to watch and see who disrespects the honorable senator's wish for his legacy.

Strawberries Filled with Almond Cream

One week of work done. . .a killer one this week!  Yes, I am pissed about having to work for no pay during my summer vacation.  At some point, its not the $ that matters most...its the freedom to do what you want.  There are times when I feel working in a different field would have been much less complicated.  Arggghhhhh!!!

I have 3 meetings this week, and I'm expecting a less-than-favorable turnout for 2 of the 3 meetings.  The 3rd meeting is about the us drones getting more work so I'm sure everyone will be present. 

D1 received her internship assignment:  Gemini Observatory (the building, not the telescope site...whew).  I guess I'll be packing lunch for her on her "work days" or I'll need to send her to Imiloa with some $ to buy lunch.  I'm hoping she'll finish her 60 hours before the summer is over, and I'm hoping she'll get through her internship smoothly.  I think I'll try and help her out a bit by making this dessert to share.  Her contact has a British accent, so no doubt he is familiar with the strawberries and cream tradition at Wimbledon.

A month ago, when I went to Texas, I was so ono for strawberries.  I kept thinking that I would order tons of fresh strawberry desserts.  To my surprise, I came across NO fresh strawberry desserts.  The closest thing was a cheesecake at the Salt Grass Steak House which had a ribbon of strawberry goo swirled in.  While the cheesecake was good, it was not the flavor I was searching for...sweet/tart fresh strawberries.

I have a go-to list of fresh strawberry dessert recipes:  pie, pie with a cream cheese layer, sauce for ice cream, bundt cake, layer cake, frosting, etc.  But nothing was sounding like "the" thing to make.  I remembered seeing a Taste of Home post on Facebook for filled strawberries, and that is where this journey began.  Because of my personality when it comes to cooking, I try and find several different recipes for a dish before I decided on the dish to try.  After the Taste of Home recipe, I found several other recipes worthy of trying, but I settled on a recipe from a Good Housekeeping cookbook.  Unfortunately, when it came time to actually make the recipe, I discovered I was short on some of the ingredients.  I had to make do with what I had on hand, but it turned out well.  In fact, it turned out better than the actual recipe (I tried it later) because the filling was stiffer.  The stiffer filling means that this can be prepared the night before.

Both D1 and D2 gobbled several of these (these were jumbo sized berries).  D2 insisted on taking one to her teacher the next day.  D1 wanted to bring this to her Biology class party on the last day of school, but the 2 supermarkets I went to were both completely out of strawberries, and I did not feel like paying the ransom for Waimea strawberries at Island Naturals.  Don't be sad for D1; she ended up taking Rainbow Jello instead.

Sewing lessons for D1 & D2 begin tomorrow.  I took both girls to the fabric store to choose supplies.  It didn't go too well...D2 wanted to buy everything, and D1 took a long time to decide what to sew (she took sewing lessons before so can begin with a pattern, rather than a tote bag or pillowcase).  D1 will need to schedule her internship hours around sewing, but I don't anticipate that being a problem.  Luckily, the Rents, now iPad users, haven't asked us for too much tech support (although there are several of us who can share the pleasure).  Now if I could only get this inconvenience called work out of the way, I'd have way more time to do the things I WANT to do on MY vacation.  

 click on recipe title for printable recipe
Strawberries Filled with Almond Cream

     25 jumbo strawberries

     3/4 c heavy whipping cream

     3/4 c milk

     1 small box vanilla instant pudding

     1/2 tsp almond extract

Wash and dry berries.  Slice off stem end.  Using a sharp paring knife, slice an "x" deep into berries without cutting all the way down.  Beat heavy whipping cream until stiff peaks form.  In a separate bowl, combine milk and pudding.  Beat for 2 minutes.  Add almond extract and whipped cream.  Fit a pastry bag with a #10 or #12 round tip (depending on the size of berries).  Fill pastry bag with pudding mixture.  Pipe pudding into strawberries, spreading petals open with fingers to allow more cream to fit.

A word to the lazy:  an alternate way of serving this would be to quarter or slice the strawberries and serve the filling in a small dish.  The filling can be spooned over the cut strawberries.  Slicing the strawberries and using them as scoops for the filling works well too.

If you're still with me, please allow me to share some pics I took this past week:

Nymphaea Devin M.A. Medeiros:  plant given to me by Gu.  I've been waiting a long time for this to bloom.

Stephanotis:  I've been waiting a long time for this to bloom too.  I think I finally have enough blooms to make a lei.  I just don't need a lei at the moment.  The vines are so thick that some cardinals made a nest amongst the growth.

Finally got a pic of both babies together.

Fluffy Banana Bread

While most of my ohana prepares for New Years Day (the biggest holiday for local Japanese-ish families) I'm temporarily checking out and finding comfort in something everyday and timeless. . .banana bread.

Banana bread is usually the fortuitous result of some misfortune . . . bananas ripened too quickly to keep up eating them.  I don't think too many people go out and buy bananas with the outright intention of making banana bread.  Well, not me, anyway.

When I was married, my father-in-law had about a half-dozen prolific banana trees, so we had an endless supply of apple bananas.  Apple bananas were a kid favorite. . .just the right size for a kiddie snack.  Now that I'm not on the banana list, I buy my bananas at either the Hilo Farmers Market or Safeway.  I find the bananas from KTA to be kinda on the slimy side.  I'm sure they are, like the Safeway bananas, the Williams variety, but somehow, the Safeway bananas are not slimy.  Of course, if I buy bananas from the Hilo Farmers Market, I always buy apple bananas.

My all-time favorite way to enjoy a banana is in a pie.  Sunnyside Restaurant in Wahiawa makes a double-crust banana pie.  A few other place on Oahu make it too:  Violets on Dillingham, Likelike Drive Inn, and Flamingo Restaurant.  I'm not sure if those places are still in business, but thats where I'd go for my banana pie fix when I lived on Oahu.

Unfortunately, I haven't ever tried making a double-crust banana pie because I'm always outnumbered in the house with people who want plain banana bread.  No nuts, no chocolate chips, no mincemeat.  The Ds like their banana bread plain.  This is their favorite banana bread. 

I normally bake this in mini loaf pans because they are easy to munch on and convenient to take places.  Because my mini loaf pans are "gang" style, they are easy to load in and out of the oven.

click on recipe title for printable recipe
Fluffy Banana Bread

     1/2 c butter, softened

     1 c sugar

     1 tsp vanilla

     2 eggs

     1 2/3 c flour

     1 tsp baking soda

     1/2 tsp salt

     1 c mashed banana

     1/2 c sour cream

Preheat oven to 350 degrees.  Grease 4 mini loaf pans, an 8" x 8" pan, or a loaf pan.  Sift together flour, baking soda, and salt.  Set aside.  Combine mashed banana and sour cream.  Set aside.  Cream butter with sugar and vanilla.  Add eggs, one at a time, beating well after each addition.  Add banana mixture alternately with flour mixture, ending with flour mixture.  Pour a little over 1 cup (2 1/2 scoops from a #10 disher) in each pan if using mini loaf pans.  Bake for 40 minutes.  If using an 8" x 8" pan, bake 30 minutes..  If using a loaf pan, bake 65-70 minutes.  Double recipe can also be baked in a 9" x 13" pan for 1 hour.

Christmas Food: Mini Fruit Cakes

There's some perennial joke about fruit cake. . .that there is really only one and people keep re-gifting it to each other.  In a way, I kinda believe it.  I remember seeing the red tin at Christmas, no doubt sent by some friend or relative on the mainland.  I remember how the only one who would touch it was AE.  I thought it was disgusting to see all the fruits stuck together with the dark brown cake.  I much preferred the "local" version of fruit cake, which was less fruit and more cake, good cake.

Mom made fruit cake every year.  While her fruit cake was better than the fruit cake that came in the tin, I preferred some other people's fruit cake, where the cake part was more like pound cake.  Mom also used walnuts.  I h8 walnuts!  I love pecans.

click on recipe title for printable recipe
Mini Fruit Cakes

     8 oz cream cheese, softened

     1 c butter, softened

     1 1/2 c sugar

     4 eggs

     1 1/2 tbsp vanilla

     2 1/4 c cake flour

     1 1/2 t baking powder

     1 c glace fruit cake mix

     1/2 c chopped nuts

     1/4 c dried cranberries

Preheat oven to 350 degrees.  Line 24 regular muffin cups with paper liners.  Remove 1 tbsp flour and toss with fruit cake mix, nuts, and cranberries.  Set aside.  Stir together remaining flour and baking powder.  Set aside.  Cream butter, cream cheese, and sugar until light and fluffy.  Add eggs, one at a time, and beat well.  Add vanilla and mix well.  Add flour mixture.  Add fruit/nut mixture.  Using a #20 disher, divide batter evenly among prepared cups (about 2/3 full).  Bake for 25 minutes.  Remove from pan and cool on wire rack.