Listen in as Madison interviews Alicia Witt, an acclaimed singer and actress (star of “Dune” as well as multiple Christmas movies). During the conversation, we’ll hear Alicia’s advice to aspiring performers.
Spice Fruitcake with Brandy Recipe
Spiced Fruitcake With Brandy Recipe
Spiced Fruitcake with Brandy Recipe Recipe by Diana Rattray from The Spruce Eats.
Prep time: 30 minutes
Cooking time: 4 hours
Servings: 24 servings
Ingredients
- 8 ounces candied orange peel, diced
- 8 ounces candied citron, diced
- 8 ounces candied pineapple, diced
- 8 ounces of fruitcake mixed fruit, diced
- 4 ounces whole red candied cherries
- 4 ounces whole green candied cherries
- 1 cup dried currants
- 1 cup raisins, golden or dark
- 1 cup chopped dates
- 1/2 cup orange juice
- 1/2 cup brandy, or good bourbon
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mace
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 11 ounces (1 cup plus 6 tablespoons) unsalted butter, plus more for pan, room temperature
- 2 cups firmly packed brown sugar
- 5 large eggs, separated
- 1/2 cup molasse
Directions
- Combine the dried fruit, orange juice, and brandy in a large bowl. Stir gently, cover, and let it soak for a few hours.
- Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans. Line them with parchment paper and butter the paper thoroughly.
- Sift the flour, cinnamon, nutmeg, and allspice twice. Add the baking powder and salt, then sift again.
- In a large mixing bowl, beat the butter with an electric mixer until smooth. Add the sugar and cream until light and fluffy.
- Beat the egg yolks lightly and add them to the butter mixture. Mix well.
- Gradually add the flour and spice mix to the butter mixture, stirring well after each addition. Once fully combined, stir in the molasses.
- Stir the soaked fruit and any leftover soaking liquid into the batter.
- In a separate bowl, beat the egg whites to stiff peaks using a clean beater. Gently fold them into the batter.
- Spoon the batter into the prepared pans. Cover them loosely with a clean cloth and let sit overnight in a cool place to mellow.
- Preheat your oven to 250°F (120°C). Place the uncovered pans on the middle rack and bake for 3 1/2 to 4 hours.
- After 1 1/2 hours, cover the pans with brown paper (or place in a paper bag) to prevent over-browning, then continue baking.
- Insert a toothpick or cake tester into the center of the cakes. If it comes out clean, the cakes are done. Leave the cakes in their pans to cool on a wire rack.
- Once completely cooled, remove the cakes from the pans, keeping the paper lining on. Wrap each cake in parchment paper and foil, then store in a tin.
- Open the foil every 3–4 days and drizzle a small amount of brandy or bourbon over the cakes. This keeps them moist and enhances their flavor.
Pull-Apart Garlic Bread
Pull-Apart Garlic Bread
Pull-Apart Garlic Bread Recipe by Hannah Klinger from The Pioneer Woman.
Prep time: 2 hours 15 minutes
Cooking time: 40 minutes
Servings: 8-12 servings
Ingredients
- 1/4 c. warm water (about 110º)
- 1 Tbsp. active dry yeast
- 1 1/2 Tbsp. granulated sugar
- 1 c. whole milk, warm (about 110º)
- 2 large eggs, beaten
- 1 3/4 tsp. kosher salt
- 1 c. unsalted butter, melted
- 5 c. bread flour
- Nonstick cooking spray
- For the Garlic Butter:
- 1/2 c. unsalted butter
- 8 garlic cloves, grated
- 1 tsp. kosher salt
- 1/4 c. finely chopped parsley
- 1 Tbsp. finely chopped rosemary
- 1/4 c. shredded parmesan cheese
Directions
- For the dough, whisk together the water, yeast and 1/2 tablespoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes.
- Beat the milk, eggs, salt, butter, yeast mixture, and remaining 1 tablespoon of the sugar on medium-low in the bowl of a stand mixer fitted with a dough hook attachment until well combined, about 10 seconds. With the mixer on medium-low, gradually add the flour. Once the flour is incorporated, increase the speed to medium and beat the dough until smooth and elastic, 6 to 8 minutes. Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Let stand until doubled in size, 1 to 1 1/2 hours.
- For the garlic butter, combine the butter, garlic, and salt in a small saucepan. Heat over medium-low heat, stirring occasionally, until the butter is melted, about 5 minutes. Remove from the heat and stir in the parsley and rosemary. Set aside 1 tablespoon of the garlic butter for brushing on the baked loaves.
- Lightly grease 2 (9-by-5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Divide the dough into 40 (about 1 ounce) pieces; shape into balls. Roll 20 dough balls in the garlic butter and arrange in the bottom of the prepared loaf pans. Sprinkle with half of the parmesan. Repeat with the remaining dough balls, garlic butter, and parmesan. Drizzle any remaining garlic butter evenly over the loaves.
- Cover the pans loosely with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Preheat the oven to 350° during the last 20 minutes of rise time.
- Uncover the loaves and discard the plastic wrap. Bake until the tops are golden brown and a thermometer inserted in the center registers 200°, 35 to 40 minutes. Remove from the oven and brush the tops with the remaining 1 tablespoon of garlic butter, reheating the butter gently over low heat if needed to melt. Cool the loaves in the pans on a wire rack for 5 minutes. Carefully remove the loaves from the pans. Serve warm.
Beef Empanadas
Beef Empanadas
Beef Empanadas Recipe from Creme de la Crumb.
Prep time: 5 minutes
Cooking time: 25 minutes
Servings: 4 servings
Ingredients
- 1/2 pound ground beef
- 1/4 onion – diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder – or chipotle chili powder
- 1/2 teaspoon salt
- 4 ounces diced green chiles
- 4 ounces diced pimento peppers
- 2 tablespoons tomato paste
- 1/2 cup shredded sharp cheddar cheese – or Mexican blend
- 2 refrigerated pie crusts
- 1 egg – whisked
- HERDEZ™ Traditional Guacamole – for serving
Directions
- Preheat oven to 400°F and line a baking sheet with a nonstick baking mat or parchment paper.
- Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
- In a skillet over medium-high heat, brown the ground beef.
- Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
- Stir in tomato paste, followed by the cheese. Remove from heat.
- Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
- Fold dough over and use a fork to seal the dough all along the curved edge.
- Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
- Bake for 10 minutes or until golden brown.
- Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!
Potato and Cheddar Cheese Soup
Potato and Cheddar Cheese Soup
Potato and Cheddar Cheese Soup Recipe by Food & Wine Editors from Food & Wine.
Prep time: 15 minutes
Cooking time: 1 hour
Servings: 4 servings
Ingredients
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 1 large onion, chopped
- 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
- 4 1/2 cups water
- 1 teaspoon kosher salt
- 6 ounces cheddar, grated (about 1 1/2 cups)
- 1/4 cup chopped chives or scallion tops, for serving
Directions
- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat; if you don’t have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the potatoes, water, and salt and bring to a boil.
- Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
- Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher.
- Return the puree to the pan. Over low heat, add the cheese and stir until melted.
- Remove the pan from the heat. Taste the soup and add more salt if needed.
- Top the soup with the bacon and chives to serve.
RDU Airlines
Biggest Carriers at Raleigh Durham International Airport (2022 data)
10. Icelandair
Icelandair carried 33,700 passengers; 0.3% of RDU’s airport total
9. Spirit
Spirit Airlines carried 88,100 passengers; 0.7% of RDU’s airport total
8. Air Canada
Air Canada carried 96,900 passengers; 0.8% of RDU’s airport total
7. Alaska
Alaska Airlines carried 138,500 passengers; 1.2% of RDU’s airport total
6. JetBlue
JetBlue carried 619,200 passengers; 5.2% of RDU’s airport total
5. Frontier
Frontier Airlines carried 787,500 passengers; 6.7% of RDU’s airport total
4. United
United Airlines carried 1.3 million passengers; 11.3% of RDU’s airport total
3. Southwest
Southwest Airlines carried 1.7 million passengers; 14.3% of RDU’s airport total
2. Delta
Delta Airlines carried 3.4 million passengers; 29.1% of RDU’s airport total
1. American
American Airlines carried 3.5 million passengers; 29.8% of RDU’s airport total
Goat Cheese Log
Goat Cheese Log
Goat Cheese Log Recipe by The Good Housekeeping Test Kitchen.
Prep time: 15 minutes
Cooking time: N/A
Servings: 10 servings
Ingredients
- 2/3 c. Best-Ever Granola
- 2 Tbsp. dried cranberries, chopped
- 1 tsp. coarsely ground black pepper
- 2 Tbsp. chopped chives
- 1 10.5-oz log goat cheese
- Crackers for serving
Directions
- Omit coconut from Best-Ever Granola recipe. Toss granola with chopped dried cranberries, coarsely ground black pepper, and chopped chives.
- Roll one log goat cheese in granola mixture, pressing gently into cheese to help it adhere. Serve with crackers.
Potatoes au Gratin
Potatoes au Gratin
Potatoes au Gratin Recipe by Marianne Williams from Food & Wine.
Prep time: 35 minutes
Cooking time: 1 hour 30 minutes
Servings: 8 servings
Ingredients
- 1 medium garlic clove, halved
- 3 tablespoons unsalted butter, at room temperature
- 3 pounds medium-size red potatoes, unpeeled and cut into 1/8-inch-thick slices
- 1 medium-size (9 ounce) yellow onion, thinly sliced (about 2 cups)
- 1 tablespoon all-purpose flour
- 1 ¾ cups heavy whipping cream
- 2 ½ teaspoons kosher salt
- 1 teaspoon dry mustard
- ⅛ teaspoon freshly grated nutmeg
- 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups), divided
- 4 ounces Gruyère cheese, shredded (about 1 cup), divided
- 2 teaspoons thinly sliced fresh chives
Directions
- Preheat oven to 325°F. Rub cut sides of garlic all over inside of a 2 1/2- to 3-quart oval broiler-safe baking dish; discard garlic. Rub inside of dish with 1 tablespoon butter; set aside.
- Arrange potato and onion slices, standing slightly vertically on edges, in slightly overlapping concentric circles in the baking dish. Tuck smaller potato and onion slices into any gaps in dish to fill. Cover with a damp paper towel until ready to use.
- Heat remaining 2 tablespoons butter in a medium saucepan over medium until melted and foaming. Add flour; cook, whisking constantly, for 1 minute. Slowly whisk in cream until smooth. Whisk in salt, mustard, and nutmeg. Bring to a simmer over medium, whisking constantly. Remove from heat. Whisk in 3/4 cup of the Cheddar and 1/2 cup of the Gruyère, 1 handful at a time, until melted and smooth. Pour evenly over potato mixture. Sprinkle with remaining 3/4 cup Cheddar and 1/2 cup Gruyère.
- Cover baking dish with aluminum foil. Bake in preheated oven until cream is bubbling, cheese has melted, and potatoes are tender when pierced with a fork, 1 hour to 1 hour, 15 minutes. Carefully remove foil from baking dish, while keeping dish in oven. Increase oven temperature to broil. Broil gratin until cheese is bubbly and browned in spots, checking occasionally to prevent over-browning, 5 to 8 minutes. Remove from oven. Let stand 20 minutes. Sprinkle with chives and serve.
Chicken and Dumplings
Chicken and Dumplings
Chicken and Dumplings Recipe by ALLIE101 from Allrecipes.
Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 8 servings
Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 3 (14 ounce) cans chicken broth
- 3 cups shredded cooked chicken meat
- 2 (10 ounce) cans refrigerated biscuit dough
Directions
- Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
- Cut each biscuit into quarters, and gently stir into the simmering soup.
- Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
- Serve and enjoy!
Cheese-stuffed Cherry Tomatoes
Cheese-stuffed Cherry Tomatoes
Cheese-stuffed Cherry Tomatoes Recipe by Mary Lou Robinson from Taste of Home.
Prep time: 15 minutes
Cooking time: N/A
Servings: Yields a dozen
Ingredients
- 1 pint cherry tomatoes
- 1 package (4 ounces) crumbled feta cheese
- 1/2 cup finely chopped red onion
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
Directions
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes.
- In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
