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home > recipes > dessert > christmas candied fruit cobbler
from NY, US 1 recipe rich pastry or biscuit dough to fit biscuit pan rum , vanilla or almond extract candied fruit, about one cup gold and dark raisins as desired chopped nuts as desired ( optional ) powdered sugar icing Dave, after reading about the international Christmas traditions and recipes on your site I share this with you. The recipe comes from a German lady and I have no idea which region but the recipe was very traditional in her home. Our German neighbor always baked this for the Christmas holidays. She had a hard time explaining the ingredients to us in English and even the required size pan . She called it a cobbler ( maybe to Americanize it ? ) but the recipe really was cut into squares and studded with candied fruit. Not a cake quality but more like a rich biscuit or kuchen pastry. After my mom made it a few times, she said it came out always quite as good as her. Not knowing the exact ingredients in the original recipe, I share the basic technique with you. Grease a 7 x 11 inch biscuit pan. Prepare you favorite rich baking = powder/kuchen /pastry and flavor it with rum, almond or vanilla. Stir in fine diced candied fruit that has been coated with some flour ( add some nuts or raisins as desired - raisins may be plumped in rum and drained etc. ) and pat dough into pan . Bake 350 till pale golden and tested done. When cool,drizzle with a powdered sugar icing. Cut into squares. Maybe one of your European readers may recognize the recipe.

Christmas Candied Fruit Cobbler


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keyword: christmas
keyword: candied
keyword: fruit
keyword: cobbler
ethnicity: german
recipes for dessert
recipes by butterflydog
Email Address:
(posted December 6, 2005)

from NY, US

1 recipe
rich pastry or biscuit dough to fit biscuit pan
rum , vanilla or almond extract
candied fruit, about one cup
gold and dark raisins as desired
chopped
nuts as desired ( optional )
powdered
sugar icing

Dave, after reading about the international Christmas traditions and recipes on your site I share this with you. The recipe comes from a German lady and I have no idea which region but the recipe was very traditional in her home.

Our German neighbor always
baked this for the Christmas holidays. She had a hard time explaining the ingredients to us in English and even the required size pan . She called it a cobbler ( maybe to Americanize it ? ) but the recipe really was cut into squares and studded with candied fruit. Not a cake quality but more like a rich biscuit or kuchen pastry. After my mom made it a few times, she said it came out always quite as good as her.

Not knowing the exact ingredients in the original recipe, I share the basic technique with you.

Grease a 7 x 11 inch biscuit pan. Prepare you favorite rich baking =
powder/
kuchen /pastry and flavor it with rum, almond or vanilla. Stir in fine diced candied fruit that has been coated with some flour ( add some nuts or raisins as desired - raisins may be plumped in rum and drained etc. ) and pat dough into pan . Bake 350 till pale golden and tested done. When cool,drizzle with a powdered
sugar icing. Cut into squares.

Maybe one of your European readers may recognize the recipe.



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