Hello, I volunteer at the Hunterdon Art Museum a handful of times each year, generally stuffing envelopes with postcards for upcoming exhibits. The museum is housed in what was once a grist mill dating back to 1763 and located on the Raritan River. Their exhibitions feature contemporary art, design, and craft.
Thanks Collette. I like fruit cake and yours with the brandy sounds especially delicious. I think that Johnny Carson ruined the reputation of fruit cake when he joked about it years ago. It's perfect in the afternoon with a cup of tea.
Fruitcake is another favorite for gift-giving; it can be delicious if you use the right recipe and find or make your own candied fruit rather than using those weird-tasting varieties with sorbates and artificial coloring.
Your toffee looks magnificent and perfect for gifting at this time of year. I definitely want to give it a try!
I love your stories of the women who volunteer at the museum. It makes me realize how much I miss such camaraderie after giving up in-person volunteer activities because of the pandemic. Thanks for reminding me!
Thanks for reading and commenting Ruth. Dorie Greenspan now has a Substack that I believe is fairly new. I really enjoy fruitcake when it is made with quality ingredients like you describe. Thanks for the link to the rugelach, I'm quite sure that there is not a bakery that makes it anywhere near us.
I actually have those ingredients in my pantry. I might give it a go! You always have something fun here! Thanks.
I used to make fruit cake. I know, yuck, fruit cake! Mine was good, I started it the day after Thanksgiving. It soaked in brandy until the Holidays. I got to the point where I was making 10 at the Holidays because everyone wanted one!
I love your toffee photo! How nice that you have holiday traditions of volunteering at the museum (which now I want to visit!) and making toffee. My holiday baking tradition, which isn't very holidayish but that people love, is making granola and giving bags as gifts. It's modified from an NYT Melissa Clark recipe: https://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios
Beautiful art, Vicki, with words, actions, illustration, photography and baking! You’re truly multi talented.
I recently threw a “Dessert in the Desert“ party for the holidays, inviting a half dozen friends to bake a treat and share their recipes. It was a sweeeeet event!
Thanks Collette. I like fruit cake and yours with the brandy sounds especially delicious. I think that Johnny Carson ruined the reputation of fruit cake when he joked about it years ago. It's perfect in the afternoon with a cup of tea.
Thinking that a mail order American buttercrunch or even a English toffee business is in your future, just sayin' . . . .
Ha ha!
I’m a huge Dorie Greenspan fan, and her rugelach recipe is a staple on my Hanukkah cookie plate and always a hit with friends. Here’s a link to a recipe: https://leitesculinaria.com/3402/recipes-rugelach.html
Fruitcake is another favorite for gift-giving; it can be delicious if you use the right recipe and find or make your own candied fruit rather than using those weird-tasting varieties with sorbates and artificial coloring.
Your toffee looks magnificent and perfect for gifting at this time of year. I definitely want to give it a try!
I love your stories of the women who volunteer at the museum. It makes me realize how much I miss such camaraderie after giving up in-person volunteer activities because of the pandemic. Thanks for reminding me!
Thanks for reading and commenting Ruth. Dorie Greenspan now has a Substack that I believe is fairly new. I really enjoy fruitcake when it is made with quality ingredients like you describe. Thanks for the link to the rugelach, I'm quite sure that there is not a bakery that makes it anywhere near us.
Another stunning recipe that's going on my list for things to cook soon.
Thanks Jan!
I actually have those ingredients in my pantry. I might give it a go! You always have something fun here! Thanks.
I used to make fruit cake. I know, yuck, fruit cake! Mine was good, I started it the day after Thanksgiving. It soaked in brandy until the Holidays. I got to the point where I was making 10 at the Holidays because everyone wanted one!
I love your toffee photo! How nice that you have holiday traditions of volunteering at the museum (which now I want to visit!) and making toffee. My holiday baking tradition, which isn't very holidayish but that people love, is making granola and giving bags as gifts. It's modified from an NYT Melissa Clark recipe: https://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios
Thanks Amy. I enjoy Melissa Clark's recipes and your granola sounds like a great gift, plus it is healthier than my toffee!
Beautiful art, Vicki, with words, actions, illustration, photography and baking! You’re truly multi talented.
I recently threw a “Dessert in the Desert“ party for the holidays, inviting a half dozen friends to bake a treat and share their recipes. It was a sweeeeet event!
Thanks so much Amie. Your baking party sounds wonderful!