[Singing] (♪) Have a banana!

Hannah!

Try the Salami!

Tommy!

Give it the gravy!

Davy!

Everybody eat when they come to my house.

Try a tomato playto!

His catch a Tori, Dor Taste the Baloney!

Toney!

Everybody eat when they come to my house.

(♪ ♪) [Music Plays] Well Welcome to the QED Kitchen!

You might as well know that there is absolutel no relationship between the two recipes today.

Except tha I think they're both delicious.

The first is my grandmother' recipe for tomatoes oregano.

She would make this in the summer, when the tomatoe were ripe and plentiful, and I'd wait until the bowl was nearly empty and then I would eat all of the juic by dipping in Italian bread.

That was the life!

I'm goin to make the tomatoes, oregano, which is really a very simpl dish.

And it's a great summer dis because it has those basic summe flavors of basil and tomato.

It also has the basic flavo in my household of garlic.

The firs thing you do is to get some.

You can use regular tomatoes, but I love to use the plu tomatoes because they're a little bi meatier.

And I just cut them in half, and then I cut the en off this way and this way.

So each plum tomato ends u being about six pieces, and it's just the right bite siz for this salad.

Okay, so cut it in half.

Cut the end and then cut the piec down the middle.

All right!

You have one of these Dandy?

I'm really tickled with this I can tell.

You really are.

I mean, I'm tempted to just burs your bubble and say, hey, any serrated knif will do the same thing, but.

Yeah, well, I know, but this, it says tomato knife on i here, and it's French, so, see?

No it does definitely It's working quite nicely.

Yeah Now I'm payin very close attention.

If you were watching earlie at the very beginning, you know that I have I have made this recipe four times from my husban saying it's really great.

You got to taste it.

Chris makes it wor and it's fabulous and it's never been as good.

Now, already I see a difference.

You always use plum and I don't so I'm going to try plum tomatoes next time and se if that makes the difference.

But you can make i with regular tomatoes and it really should come fine.

The well I you sa maybe that's the difference.

That's the special way you cut them Six pieces.

Six pieces It's not magical, honest.

But it's just such a nice thin to come home from the garden.

If you have a garden and you'v picked some fresh tomatoes.

And to make this, my suggestio is to make this a day ahead.

Or at least to make i in the morning for your evening supper, because this take a little while to marinate and for the juices to come ou of the tomato and form.

What is the best part of thi dish?

I'm going to put some of thes into the bowl.

It really develop its flavor over time rather than to say it's, yo know, it's ready immediately.

So here we go.

Just these last couple of pieces give you an idea, okay.

How it's made.

I want to make enoug that we can all have some here in the studio.

All right, now I' going to take a piece of garlic.

Just one clove of garlic.

Just one!?

Just one How unlike you!

And I'm trying to cut back.

Oh, it's got a lot of medicina values, right?

Yeah!

It does!

And I'll just pop the skin off this, put it down on the board and I want to make it so that there aren't big pieces of garli in anybody's part of the salad.

So I mash that down.

It's okay if I get one of thos big pieces, I won't complain.

You like it, but I understand.

Okay, okay now I just put that in here with the tomatoe and I want my olive oil.

This is going to look amazingl easy.

That's the problem with this.

About that much!

Go figure!

I gues that's about a quarter of a cup.

That's what I would hav estimated the same thing.

And this is a dried oregano.

And they don't call it tomatoe oregano for nothing.

You need about two tablespoons I would say for a nice bowl.

Put the cap back o salt and pepper.

We got that over there Here!

Okay.

Lots of freshly ground pepper.

You need the salt to bring the moistur out of the tomatoes, a little bit of salt and, Oh, yes, some fresh basil.

Since we have it, I've ofte made this in the, in the office and didn't have basi to put in it.

If you have the basil it adds a wonderful freshness to it.

That might be it.

Never know.

The one that the one that yo had from from the office didn't have it didn't have this.

But I'm sitting with it here.

It's right in my nostrils.

I have to put it in.

Absolutely!

[Chopping] Okay, there we go.

Just some.

Just chop it up coarsel and put it in.

Yeah.

Mix this with a wooden spoon.

Well I always did.

I don't know, there's somethin about the acid in tomatoes.

That's the difference Chris There it is!

I always mix i with a metal spoon.

And that' why your space better than mine.

Well, I am so gla we did this on the air today so I can see it now This is what it looks like.

Cover this put it in the refrigerator and let me pull one over here I have one.

You know, it's just it look a little juicier the next day.

Oh, it looks a lot juicier.

Look at th look at the juice in that.

Now see how that juic has developed in there?

Now, here's the best par of this whole dish I made this.

I made some French bread Oh, yeah!

This is the best part!

Whenever I would bring thi into the office, I would bring a couple of loaves of bread in and it still wasn't enough.

Next time, a half dozen loaves of bread okay?!

[Chopping] Now you take this bread you break it in half so that it has the brea exposed.

You make a little spac and you soak up that juice, and then we're going to spli this.

Oh.

Thank you!

There was no way I was going to watch yo eat that without enjoying it.

Oh this is the best part.

You really should wai until the second day for those tomatoe to reach their full flavor.

Now let's watch a real pr at work, Bob Schnarrenberger!

He came to the studio to prove that not all fruitcake are deadly leaden and inedible.

And he proved his poin very well.

Okay, I'm going to introduce yo now to somebody who has tells me he's been cookin since he was 14 years old, and I'm way behind.

And he came to our attentio thanks to our good friends down at Kitchen Wizard, who have so kindl donated something to the kitchen product that we use here.

He teaches cooking classes down there, and they said tha he's just terrific and that his student think he's wonderful.

So we're happy to have him here.

And his name is Bo Schnarrenberger.

Come in Hi!

How are you Did I get that name right?

You did very good!

Okay Break it down the middle And your fine!

Schnarrenberger Schnarrenberger!

Now, we were making fun earlier of the fac that everybody gives fruitcake, but I said, and and I meant it.

If everybody gives it some people must like it.

And you're goin to make a fruitcake for us.

That, I can already tell, is one that many peopl would actually enjoy, right?

It doesn't have a lo of the same flavors of the normal fruitcak that we have.

And as you were saying you know, you always have that fruitcake that you've hidden in the close and you never want to touch, and you just kind o have someone in your household makes it into a doorsto or whatever [Laughing] And, yeah.

So, you know, the crafty perso can take care of those.

But this, I guarantee you won't.

He's a comic, too Who knew?!

This, I guarantee you that you won' want to use as a doorstop.

You'll finish every bit of it.

Basically, what's the differenc you're saying between this and what we traditionall think of as a fruitcake?

It's a heavy cheese, I mean, fruitcake but it's more of a pound cake versus that very mois and wet type of cake that you're normally received.

Okay And its much lighter!

It doesn't have as much, spice and things like that.

All right!

So what we hav as our ingredients in this bowl, we have our raisins our dates, candy cherries.

I like to divide them u into two different colors that give the cak a little bit more color And, All right, let me go over.

Should I read these?

Yeah, let us know exactly how much o everything you've put in here.

Okay, so whatever its very simple because it's a pound basically a pound of everything.

We hav one cup of golden raisins, a pound of pitted chopped dates, a pound of choppe coarsely pecans.

Now, you can use the littl pecan chips if you like in this.

And this is what I use.

Any kind of cut down on the cost for you because it's a very expensiv gift.

Also, we have a hal pound of candied red cherries, half pound of green cherries, and that's basicall what's in this mixture.

And pineapple a pound of pineapple chunks.

And it's all the candied fruit not the citron fruit.

Okay!

All right!

All right!

So you've already pre-mixe that that's already pre-mixed.

I like to get it al mixed together.

So it incorporates a little bit bette when you're finishing the cake.

So in the kitchen we hav two cups of softened butter.

It's always best to make sure that the bowl is tigh and that's a good first step.

Work with all your ingredient are at room temperature.

Yeah All right!

So we're going to crea the butter.

And I can remember as a chil I was raised by an aunt.

And she would make thi a holidays.

And it was so wonderfu to come home.

And the smel these great flavors.

That might be why you starte cooking at such a young age.

Yeah, she's a great cook Great cook.

Although I grew up in the hous of a great cook and I never wanted to do it.

So really, I guess it' just either in your it isn't.

So what made you decid to cook it?

Well, you know we started doing these shows and I was assigne to do them because I work here and I've actually learned thing as I go along, and I go home and try some of these recipe for my husband.

And so see, you can cook great sometime if they're easy enough.

All right.

So now what I have i this bowl is three cups of light brown sugar.

When you measure brown sugar you make sure you always pack it tight into the cu to give you the proper proportions.

So we're going to add thi to the mixer.

You can just dump thi all in at one time.

No need to gently add no, no.

There's very little abou being gentle about this cake.

Be rough with it.

Yeah, it's very durable.

And you want to whip thi until it's light and fluffy.

And I'll show yo when it's at that point, I guess I'll trust you to tell m that when it is.

Meanwhile.

Well that's going on.

All right.

We have eight eggs in here.

We're going to whisk these together so that they blen well with the batter.

Eggs, eigh eggs to get the cholesterol.

When I teach a lot of classes I always say they worry about the butte and the calorie content.

I just tell them moderation.

Moderation instead of take normal size, take a half a size.

Right?

And you know, I, I have become so conscious of what I ea in the past year or so.

And I've learned, you know, if you're good Monda through Friday and you're eating really well, and on Saturday night you want a piece of cake, go ahead and have i and don't feel guilty about it.

Yes Thats great!

So all right what are we getting here?

We're getting to the point now, but I want to scrap down the bowl.

Yeah.

This is getting ligh and fluffy.

Yeah, it' getting a little late.

We just have to mix thi in a little bit better.

Okay!

Okay So, this is about the color that you want to come u until about that consistency.

It's very much like oatmeal.

Yeah basically I love oatmeal.

Do you like oatmeal.

I do I like with raisin and apples.

Me too!

I just like, you know sticking with your kind of food that's back here.

And we're going to add the egg to this slowly so they don't splash u all over the bowl.

[Whisking] And by the way, use the paddle on a mixer versus the whisk because this batte is just too heavy for it once you star adding the flour to it.

And what does heavy batte do in a whisk.

It clogs up the it gives it too much strain on the whis and it's not durable enough.

Okay.

The palac going to give you a better I have one of thos and never use it.

I didn't realize tha there were.

Well how you differentiate between what uses a with a lighte cake battle or breads use a bread hook actually Excuse me.

Right.

The KitchenAid has.

Whoops Oh [Paddle Falls] Oh I'm glad to see Thank you!

Thank you That it happens to the pros to not supposed to do that.

You're actually suppose to turn it off every time it happens to me.

I think a real coo never does this.

So.

.

.

So this is.

All mixed in.

Now we're going to gradually ad the flour to this.

That's a lot of flour.

There is six cup of all purpose flour in this.

Should this thin that's on the stove here that you're going to use late be bubbling.

You can tur if you turn it off from please.

That's just a glaze for it.

Later o when we finished up the cake I'll show you how to do that okay?

Gradually add about five cups of the flour to it and we're going to save one cup towards th end when we mix in the fruit.

So this i going to be a very large cake.

Yes This will mak approximately a depending on what type of pan you would use.

It'll make two large angel foo cake pans or about 12 little loaf pans.

So okay so if you're just making if you're not making thi for gifts, you'r just making this to serve, you might want to just cut i in half and make one right.

Angel food cake size.

And okay.

We're also.

Mixing the flou and then the milk.

We're alternating it.

One cup of milk one cup of milk.

Right All right!

And what's five of the si cups of flour?

Five, six cups flour.

Add a little flour.

And then we're going to ad a little milk at littl flower add a little milk.

[Whisking [Pouring] This this is wher I get impatient and cooking.

I just want to pour i all in mix it all up for it, just get it done But I have learned the hard way.

It does make a differenc how you add the ingredients.

I think what's most important about this in the holidays for m is, is my family and I, with sharing somethin like this, that everybody else, it kind of passe your family on.

Sure.

And gives you an idea of what that person likes or what' going on in their lives.

At this point, we're goin to add the baked baking powder, and we're going to ad a tablespoon of baking powder.

When my aunt told me about thi recipe, she said you never level it off.

She's just scrape u the side of the ball.

It gets a little bit of extr lift to the cake.

So we're making it a cak that big and heavy.

I gues a little lift wouldn't hurt it.

And we're going to add vanilla at this time to.

And that i two teaspoons of vanilla.

Well you use the same kind o vanilla Chris uses.

It's great vanilla.

This Madagascar.

.

.

Madagascar vanilla.

It's wonderful.

I'm gonna have to get that I'm usin using the wrong kind of vanilla.

It's a little bit more costl but it's very very good.

It's got a great flavor.

And then we're going to ad a teaspoon of salt a teaspoon of salt.

All right.

At this point.

What I like to do is to thanks.

This is spatula big one.

I like to tak the last cup of flour and then mix i into my fruit.

Why.

This is my own adep at depth to it.

I think that if the fruit is covere with a little bit of flour, it's going to hold up into the pa and it's not going to sink to the bottom of th the cake pan.

You'll get no arguments from the batter will hold on to th flour so it'll stay better.

So much of cooking is just scientifi principles and experimentation.

Any recipe can be change and that's how new recipes are always made.

Look, it also keeps it from stickin together from the candy element.

Right Now the batter is finished!

We're going to scrap some of the batter off here.

Is your aunt.

Is your aunt still alive?

Yes, my aunt is alive.

And I have a grandmothe who is 94 years old.

Oh, you're watchin you do this today?

It just made Thanksgivin dinner on her own, so I had trouble doing i at my age.

It nearly killed me.

Very wonderful woman.

She' got a great sense of humor, uma.

And you clearly com from a long line of good cooks.

And she bases her youth and her longevit to being thinking young and being ornery.

[Laughing] At her age, she ha earned the right to be ornery.

Can be anything she wants to be.

All right, all right.

And we're just goin to incorporate the batter into the fruit.

That looks very heavy.

This is your weekly workout?

Yes.

I've got great shoulders.

And this is a great famil thing.

I was saying when we were younger my aunt would sit as at the table with the candie fruit and the kitchen shears, and to cut up all the frui and the dates or pit the dates which always hated all of that.

Cuttin and pitting is really tedious unless you're sitting together doing it and talking, and then you don't even notic it's happening at all.

You miss all the pain.

Yeah!

What you think is pain Did you see this better?

It's really thick.

It is very thick.

But that's what I would expec from any kind of a fruitcake.

Right.

So what you're sayin is a more traditional, heavy, syrupy fruitcakes Even thicker!

Even thicker!

Because I've never mad a fruitcake.

Never, never seen on made from scratch, so I didn't I have no idea how they come to be, and I would imagin that would be even thicker.

Paper towel That was good, though.

It's very good.

It's very ligh and a smell Yeah!

And this i the part is the hard part.

I think of any of this recip is lining the pans.

So at this poin we're going to make sure that the oven is on at 270 if you're using any type.

If we use any type of dark pans such as.

.

270?!

Thats a strange temperature Yeah 270!

Yeah, it's real odd, but, but that's what's proven to b the best?

Proven to be best!

It says anywhere from 250 to 30 degrees.

I find the 270 is the best.

And if you're using dark pan such as these, you would reduce you temperature about 50 degrees or 20 degrees 20 degrees!

25 250 degrees.

Excuse me to 250!

So.

.

.

Lining the pans.

Lining the pan you have to make, little cutouts for your pants.

You may have to fit exactly Double Yes!

They have to fit pretty close.

Not exactly, but close.

I'm just kind of eccentri about it.

I've got to make sure anal I think, is the word that it.

So what you do with this is yo just get brown packing paper.

Right.

And use that.

Or if you have an overabundance of grocery bag from the food gallery or wherever the grocery stor that you shop at.

That's what we used to use.

And, what you would do is la your pan down on to the paper just laid on the counte and take it and trace the bottom all the way around, all the wa around, pick it up, pick it up.

And this is what you come ou with.

Now, these ar what I've already used.

And what I try to d is to save this, the outside laye because you're using two layers.

I save thi and I make another template right away for it and I use it the following year.

I put it in a Ziploc bag.

Oh that's smart.

So that you're not going secon guessing yourself always.

Because because that' a pain to go through.

The sides are a little bi tricky till you get used to it.

And this is another thing tha it's great to have the kids do.

Well sure!

Where you're getting us al together and all you would do is take this.

Yeah, I can see once you get i just right, you don't want to do i every year So, All right, so this is we'l just say this is doubled wrap.

Thank you!

Sure!

And you're gonna we're just gonna spoon the batter into the cake pan.

Also not easy.

It's a heavy, bowl.

Heavy bowl.

Gonna get a good workout.

And, You should see this will tak most of this batter.

Now you're using one of those heavy Teflon coated pans and you still have to line it.

Yes, I'll some of the thing that I made.

I'll show you why it gets a little too dar because of the brown sugar and the sugar content in it.

I think that it keeps it awa from the heat of the pan, and it the sugar doesn' caramelize as fast.

Oh, okay.

So it's not to keep i from sticking to the pan.

It's to keep the kee it crust from browning and keeping it whit or a golden color.

All right.

So all right.

So you wan to finish this up to about fill up to about a half inch above below the pan.

And you're going to put i into a 250 degree oven because this is a dark pan Dark pan And, we then go over here again.

Yes!

Oh gosh.

We love as best as fingers.

I spent his finger after cooking for so many years.

Now what you d is you let these cools slightly, but you have to take them ou whether still warm.

And when yo you just lift it out through the pape and you peel your paper away.

How long did you bake?

Of course, this would be baked smaller than the angel food siz one, right?

I'm shorter, but how long?

The smaller, smaller pans take?

About an hour and a half to do but you have to watch the color on them to make sure tha they're very light in color.

And the larger cake will take about two hours two and a half hours.

It just depends on your oven.

Electric ovens to gas ovens.

All right, let's slice this ope and see what it looks like.

Hang on a second.

Thank you.

I already love the consistenc of this.

Yeah.

It's very it' much more appealing to me than a traditional fruitcake Oh, look at that.

Really great.

It's really wonderful Okay, I'm gonna.

I'm gonna taste this All right?

Okay.

And I am admittedly one o those people who doesn't love fruitcake, but I love the smel of this one.

It's great.

I'm going to try to because I'm going to try to smooth ou 16 or 17 years old.

Oh, Oh, Oh wow!

This is really good!

Oh my goodness!

Well, mayb there is a connection after all, these are both recipes that we learned in our yout and now share with others.

Today's recipes came fro the Tomato and Gifts cookbooks.

Keep watching and remember we do it for you but we can't do it without you.

[Music Plays] [Singing] (♪) Pass me a pancake, Mandrake!

Having a derby urvy Look in the fender.

Mendel.

Everybody eat when they come to my house.

Hannah.

Derby.

Tommy.

Dora.

Mandrake.

Everybod went to come to my house (♪♪)