As we traipse around in this beautiful season of Autumn, with the trees colorful and in full transformation and with the upcoming all-American festivity of Thanksgiving I started thinking, for many reasons, about gratitude and all the things I am especially grateful for.

It is the perfect time now as we think about gathering with family and friends around our tables filled with our time-honored, and anticipated foods and reflect on all the wonderful things in our lives. Let us stop and take a moment to appreciate not just the delicious meals set forth before us but also our heavenly blessings, God, family, and friends and the relationships and experiences that make our lives so rich and meaningful. All things that help and comfort us during difficult times as well as encourage us, fortify us, cheer us on  and applaud us appropriately.

Expressing gratitude, I have come to realize, can really enhance our mental well-being and also strengthen our connections with each other. So, as we gather together this season, let us remember to share what we are thankful for, big or small! What’s small to you may be  extremely meaningful to someone else.

GLI AMICI E LA FAMIGLIA

VALGONO IL PERO IN ORO!

(Friends and family are worth their weight in gold)

Wishing you all a season filled with warmth, love, and gratitude

 because I am so grateful for each of you!

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A GOLDEN HOLIDAY FRUITCAKE

Not your usual fruit and nuts these make great gifts.

2 SIX-CUP MOLDS – buttered and floured

PREHEAT OVEN TO 275º

1 ½ CUPS BUTTER – -unsalted

2 CUPS SUGAR

6 EGGS – separated, room. Temp

½ TSP CREAM OF TARTAR

½ CUP MILK

1 TSP BRANDY EXTRACT – or to taste

1 TSP VANILLA

3 ½ CUPS FLOUR

PINCH OF SALT

2 CUPS GOLDEN RAISINS

1 ½ CUPS CHOPPED, DRIED APRICOTS

½ CUP CANDIED ORANGE PEEL

½ CUP DRIED or CANDIED PINEAPPLE

1 CUP WALNUTS – coarsely chopped

Beat butter and sugar until light and creamy and smooth, not gritty. Beat egg yolks together just until well blended and add to butter mixture and blend in. Combine milk, brandy extract and vanilla. Mix flour and salt together and alternately add milk mixture and flour mixture to the creamed butter. Fold in the fruits and nuts.

Beat egg whites with cream of tartar until stiff but not dry. Fold whites gently into the batter.

Pour mixture into the 2 prepared six-cup molds.Tap lightly on counter to release any air bubbles and smooth top. Bake for 2 ¼ – 2 ½ hours until done being careful to not overbake.

Unmold when cool.

BUON MANGIATA!