A Return to More Simple Gifts for the HolidaysBy Sandy PowersThese are difficult economic times without any sight of change in the foreseeable future. We will return to pleasures in our lives that are unconnected to money. While our holidays will still be filled with gift giving, many of the gifts will come from the kitchen instead of the shopping mall. Giving a gift from the kitchen during the holidays is thoughtful and personal. It is a gift that truly is from you. One of my recipes that my family and friends look forward to receiving is my Pineapple Fruitcake. No one throws this fruitcake away!Fruitcakes date back to Roman times when pomegranate seeds, pine nuts, and barley mush were mixed together to form a ring-shaped dessert. Roman soldiers packed fruitcake with them on their long marches because of the fruitcakes long shelf life. During the Middle Ages, cooks added honey, spices, and dried fruits to fruitcakes. Crusaders, like the early Roman soldiers, carried the fruitcake with them to sustain themselves for long periods on their marches to the Holy Land. An interesting historical twist to the lore of the fruitcake occurred in the early 18th Century when a few European countries outlawed the fruitcake because they were considered "sinfully rich."As a special touch to the Pineapple Fruitcake, jot a note that tells some of the history of the fruitcake and attach it to the gift. Pineapple Fruitcake2 and ½ cup flour1 teaspoon salt1 teaspoon baking powder¾ cup butter½ cup white sugar½ cup brown sugar4 eggs, beaten3 tablespoons orange juice1 and ½ cup candied pineapple chunks½ cup candied cherries1 and ½ cup walnut piecesSift flour, salt, and baking powder. Cream butter and sugars together. Beat in eggs. Stir in flour mixture. Stir in orange juice. Mix well. Fold in fruits and nuts. Pour into well-greased and floured 9 inch tube pan.* Bake at 300 degrees about 2 hours or until toothpick comes out clean when inserted. Cool in pan.* To stretch gift giving, divide batter into two small bread pans. Adjust cooking time. Check with toothpick after 45 minutes, then 15 minute intervals.
A breast cancer survivor with liver problems, Sandy Powers turned to organic foods to heal her liver and fight cancer recurrence. Her research, amazing results, and recipes packed with antioxidants and immune boosters are in her book, "Organic for Health," winner in the Health category of the National 2008 Beach Book Festival, Finalist in the Health:General category of the National Best Books 2008 Awards, sponsored by USA Book News, and is on file with Oprah. Visit Sandy's website for more recipes: www.organicforhealthsite.com
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