Tinky Weisblat, the Diva of Deliciousness visited the show with a fruitcake recipe & a recipe for snappy turtles, two great dessert options to bring to your holiday celebrations!

Snappy Turtles

Ingredients:

  • 16 pecan halves
  • 1 4-ounce block of caramel, cut into 16 pieces, or 16 caramel candies
  • 16 milk chocolate disks or small pieces of chocolate
  • 1 pinch sea salt

Cooking Directions:

  1. Preheat the oven to 325 degrees. Lightly grease a baking sheet or line it with parchment or silicone.
  2. Spread the pecans around the sheet, keeping them as far apart from each other as possible. Flatten each caramel piece into a round about the size of a half dollar, and place the caramel pieces on top of the pecans.
  3. Heat the candies in the oven for 2 to 3 minutes, until the caramel starts to melt. Remove them from the oven, and press a pieces of chocolate on top of each candy. Sprinkle a little of the salt on top.
  4. Allow the candies to cool before removing them from the pan. Makes 16 candies.

Fruit Cake

Ingredients:

  • 1 pound fruitcake fruits 
  • 1 cup slivered almonds
  • 1 cup raisins, cut in half
  • 1 cup currants
  • 1/2 cup orange juice or sweet cider
  • 1/4 cup molasses
  • 2 tablespoons brandy, plus brandy for seasoning
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon mace
  • 1-1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) sweet butter at room temperature
  • 3/4 cup firmly packed brown sugar
  • 3 eggs

Cooking Directions:

  1. Preheat the oven to 300 degrees. Combine the fruit, nuts, juice, molasses, 2 tablespoons brandy, and spices in a large bowl. Mix them together well, and let them stand while preparing the batter.
  2. Sift together the flour, salt, and baking soda. In a separate large bowl, cream the butter and sugar together, and beat them until they are fluffy. 
  3. Beat in the eggs 1 at a time. Stir in the flour mixture, and then fold in the fruit mixture.
  4. Line 2 greased loaf pans with well greased parchment paper (or wax paper), and divide the batter between them. Bake the cakes until a toothpick inserted into the center comes out clean. This may take up to about 1-3/4 hours, but start testing at the end of 1 hour just to be sure.
  5. Let the cakes cool completely in their pans. Remove them carefully. Wrap them in cheesecloth, and drizzle brandy over the cheesecloth. Cover the wrapped cakes in foil, and seal them in plastic bags.
  6. Stow them away to season as long as you can. Optimally, you should wait at least 3 weeks before serving them, but you may certainly try them as soon as 10 days after baking. If you want to keep them for more than 3 weeks, you may have to drizzle on more brandy from time to time.
  7. Makes 2 loaves.