Christmas Foods - Seasons Greetings!

• ½ cup butter, at room temperature
• 1 cup honey
• 1 tbsp. grated lemon peel
• 1 tsp. lemon juice
• 2 eggs
• ¾ cup chopped pitted dates
• ½ cup chopped pecans
• 2 cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• 1 cup milk

With an electric mixer, beat the butter and honey together until smooth. Add the lemon peel and lemon juice and blend again. Beat in eggs, one at a time. Mix the dates and pecans with 2 tbsp. of the flour and set aside.

Sift together the remaining flour with the other dry ingredients. Add the dry ingredients to the creamed mixture alternately with the milk. Stir in the dates and nuts.

Butter a 2-quart mold, including the lid. If the mold has no lid, butter some aluminium foil and tie it on the mold as a lid. Pour the batter into the mold and cover. Place the mold in a large pot and add water to come halfway up the sides of the mold. Bring the water to a boil, cover the pot, and simmer for 2 hours, or until the pudding pulls away from the sides of the mold. Let stand 10 minutes before unmolding. This may be done at dessert time. If necessary, simply reheat in a standard oven at about 325ºF. Serve with the whiskey sauce.
The Whiskey Sauce:

• 1/2 cup butter
• 1 cup confectioners’ sugar
• 1 egg, well beaten
• 2 tbsp. whiskey, or more to taste

In a double boiler, cook the butter and sugar is completely dissolved and very hot. Remove from the heat. Add the beaten egg, using a whisk, so that it will not curdle. When very smooth, allow to cool. Add the whiskey to taste.
Hard Sauce

• ½ cup unsalted butter, softened
• ½ cup confectioners’ sugar
• 3 tbsp. rum or brandy

Cream the butter and confectioners’ sugar together until fluffy. Beat in the rum or bandy, 1 tablespoon at a time. Place in a serving bowl. Chill until firm, but let it come to room temperature when ready to serve.

• ½ cup butter, at room temperature
• 1 cup sugar
• 6 eggs, at room temperature
• ½ cup chopped citron
• 1½ cups pitted prunes, chopped
• ½ cup dark raisins
• 1 cup pecans, coarsely chopped
• ½ cup all-purpose flour
• 1½ cups fine bread crumbs
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ½ tsp. ground allspice

Garnish:

• Whipped cream

Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time. Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nuts and toss together so that everything is coated with flour. Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated. Grease and flour a soufflé dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350ºF oven for 50 to 55 minutes, or until nicely browned. Serve warm by spooning out or cool and cut into pieces. Garnish with the whipped cream.

• ½ cup butter, at room temperature
• 2 eggs
• 1 cup molasses
• 2 cups dried figs (about 1 lb.), stems removed, chopped fine
• ½ tsp. grated lemon peel
• 1 cup buttermilk
• ½ cup walnuts, chopped
• 2½ cups all-purpose flour
• ½ tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg

Garnish:

• Whipped cream

In a electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts and blend 1 minute. Add the remaining ingredients and blend until everything is incorporated. Grease and flour an 8 x 4-inch soufflé dish and pour in the batter. Bake in a 325ºF oven for 1 hour, or until a toothpick inserted in the center comes out clean. Spoon the pudding out onto plates or cut it into wedges. Garnish with the whipped cream.