2 Fast and Easy Holiday Treats - Microwave Peanut Brittle and Icebox Fruitcake

Icebox Fruitcake

I spent some time in the kitchen baking during the past weeks. I made more involved recipes than these two, but I wanted to share them and archive the recipes. Peanut Brittle was a staple in my home growing up and the Icebox Fruitcake was special in Michael's family.

My mother was a wonderful cook and baker and I remember peanut brittle being one of her specialties. She made tons of it every year and not just during the holidays. She did it the old-fashioned way, which involved a cooking thermometer and lord knows what else. It wasn't until I was an adult, that I became aware of a much simpler method...

Microwave Peanut Brittle 

This recipe came to us from Michael's cousin and it is so ridiculously simple. You can make a batch in 10 minutes or less!

Use a large pan and a large piece of foil. Butter the foil. (I use a large, rimless cookie sheet and it works great). The pan needs to be warm. (I preheat the oven to about 100, turn it off and place the pan inside the oven until I’m ready to use it. )

In a large microwave-safe bowl or cup, mix the following:

• 1 or 1.5 cups of raw peanuts (if you like a lot of nuts, use 1.5)
• 1 cup sugar
• ½ cup light corn syrup
• ½ teaspoon salt

Microwave on high for 3 minutes. Carefully remove from the microwave and stir. Return to the microwave and cook for 3 additional minutes. (This is very hot, so be careful)

Remove from the microwave again and add the following:

• 1 tablespoon butter
• 1 teaspoon vanilla extract

Mix well and return to the microwave. Cook for 2 minutes. (While cooking, remove the pan from the oven and have it ready.)

Remove from the microwave and add 1 teaspoon of baking soda. Stir briskly and the mixture will begin to froth. Mix for 5-10 seconds and pour the mixture out onto the prepared pan (use a spatula).

Allow to cool and then break into pieces.

Icebox Fruitcake

My mother didn't make Icebox Fruitcake, and I had never heard of it until I met Michael. First, this isn't a proper, old-fashioned fruitcake. I don't recall ever having any kind of fruitcake growing up, and was always aware of its reputation as a dessert no one liked. As an adult, I discovered that I actually like fruitcake. Michael, on the other hand, does not but he likes this one, which I must stress again - it is not really a fruitcake. It is delicious, and I love it as well. 

• 1 box graham crackers (finely crushed)
• 1.5 cups finely chopped pecans
• 1 cup raisins (dark, golden or mixed)
• 1 cup Craisins
• 1 cup coconut (firmly packed)
• 1 cup candied fruit (or chopped orange slice candy)
• 1 10-oz jar Maraschino cherries (drained & chopped)
• 1 14 oz. can sweetened condensed milk
• Optional - miniature marshmallows (we don't use but many people do)

Mix all ingredients in a large bowl. Slowly drizzle in the condensed milk and mix. Press the mixture densely into a bowl, preferably a Bundt pan or other decorative pan. Refrigerate. Best the day after and lasts forever in the refrigerator (keep covered).

Text and photos by Phillip Oliver, Dirt Therapy