Then and Now, Plus Sugarplums

Ah, December in Wisconsin. Gotta admit, the snow can be pretty - right up to the moment when I have to chip the car out of its casing of ice, back out of our narrow driveway, and try to make it up the hill on Atwood Avenue. Think spinning tires. I really wanted to go out yesterday, but the sight of cars and trucks spinning and sliding on the road outside our dining room window changed my mind. I had tentative thoughts of going to the athletic club, but I reconsidered. So instead I worked on cards and made my husband's favorite holiday snack, sugarplums.

Those who know me well know that I rarely cook. Part of it is a lifetime battle with my weight, but more of it is that I just would rather read or work in the studio or play piano. Anyway, this is an old recipe that I clipped from a women's magazine years ago, taped to a yellowing index card. I can use the food processor, and whip these babies up in minutes.

Sugar Plums - supposed to make 36, but I used a tablespoon measure

1/2 cup dried apricots

1/2 cup chopped pecans

1/4 dried figs

1/4 cup golden raisins

1/4 cup flaked coconut

3 tablespoons orange liqueur (I use part coconut rum, and use the cap to measure)

1/4 cup white sugar

1. Finely chop apricots, pecans, figs, raisins, and coconut either by hand (if you're into that sort of thing), or in a food processor. Add liqueur; blend well.

2. Shape mixture into 1-inch balls by squeezing the mixture in your hand. Roll each ball in sugar. Store in an airtight container in the refrigerator. I don't keep mine in the icebox (can't help using my mom's old term) because our kitchen is plenty cold already.

These are better the next day, just because the liqueurs soak into the fruit. Sugar Plums keep well, if they last past the first couple days. If low fat is your thing, there just isn't any in these treats. Otherwise, they are about 35 calories each. Come on, it's fruit. How bad for you can that be?