For the last few years I’ve been making some kind of biscotti at Christmas time. I usually go for the sweet cookies but decided to try it, I loved it…dunked in a cup of hot, good coffee. I’ve been making it every year since. This recipe with almonds and dried cherries is my favorite.
Recipe titles can be hard. I couldn’t think of any other way to describe this recipe, because I wanted to emphasize that there are options on how you bake it. I was in the mood to experiment, wanting to see what would work best. I’ve made this recipe as regular fruitcake in the past, but for many, fruitcake seems to have become a dirty word… there’s just too many jokes about it. Besides that, I am not sure that this really is a fruitcake. It has plenty of fruit, nuts and rum, but it also has plenty of cake, and the cake is nice and soft. Such a dilemma…what to call it? First, let me show you what I ended up with:
Coleslaw is one of my favorite types of salads. I make it quite often and usually keep a head of cabbage on hand for whenever the mood strikes. Sometimes plain is fine, but there are times when I get into playing around with it. Today’s recipe is one of those times.