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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Fruit and Nut Wreath

A great way of introducing dried fruit to the children or simply to enjoy a fruit and nut-laden recipe without the heaviness and overt sweetness of the classic fruit cake. Instead of liquor that is often overpowering, drizzle some melted chocolate over these slices of goodness. Easy, delicious and by using skim milk along with 1/2 cup substitute for the 2 eggs, you have created a low fat alternative as well.
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Ingredients

For 6 Serving(s)

Recipe

  • Nonstick cooking spray
  • 1/2 cup brown sugar
  • 3 tablespoons butter or margarine
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 2 cups flour
  • 2 eggs, beaten
  • Filling:
  • 1/2 cup sour cherry preserves
  • 1/3 cup dried(or candied) fruit of your choice, chopped*
  • 1/4 cup chocolate chips, melted

Fruit and Nut Wreath Directions

  1. Preheat oven to 350-degrees F. Grease a 9-inch pie or cake pan; set aside.
  2. Mash the butter into the flour until it resembles coarse crumbs. Add powdered sugar and baking powder, mixing well. In a separate bowl, beat the milk with the eggs. Add all but 3 tablespoons of milk mixture into the flour mixture, setting aside remainder.
  3. Stir with a sturdy spoon, paddle or dough hook attachment of an electric mixer, until a soft dough is formed.
  4. Empty dough onto floured work surface and knead until no longer sticky. Roll dough out to form a rectangle that is about 12-inces by 10-inches.
  5. Evenly spread preserves on top, following by the chopped, dried fruit. Roll up tightly, working from the long end.
  6. Slice "log" into about 3/4-inch(in width) slices. As long as you end up with at least 15 slices.
  7. Start laying one leaning against the other around the outside edge of prepared pan, forming a completed circle.
  8. Brush the top with remaining milk/egg mixture and bake 30-32 minutes, or until the top is browned. Remove from oven to cool slighlty before loosening the edges to lift onto serving plate.
  9. Drizzle with melted chocolate and serve hot.
  10. * Make sure all fruit and nuts are chopped, otherwise slicing these would be extremely difficult!
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