work surface generously with sugar. Working with 1 pastry sheet at
n a large bowl. Cover with plastic wrap and let stand
ntil smooth.
Stir in fruit and enough remaining flour to
Thoroughly blend softened cream cheese, margarine, sugar and vanilla.
Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups of flour mixed with baking powder.
Combine. Combine 1/4 cup flour with candied fruit and pecans.
Fold into batter.
Grease a 10-inch Bundt pan.
Sprinkle with chopped pecans. Pour batter into pan.
Cook at 325\u00b0 for 1 hour and 20 minutes.
Cool 5 minutes.
Remove from pan.
When totally cool, sprinkle with powdered sugar.
In bowl, combine egg, rum and water.
Add bread mix, candied fruit, pecans and raisins.
Stir 50 to 75 strokes until combined. Turn into 1 1/2-quart mold, generously greased and lightly floured on bottom only.
owl, mix first 7 ingredients with 1/2 cup flour. Mix
Mix the first 4 ingredients thoroughly.
Stir in juice.
Sift together and add the flour, soda, salt, cinnamon and nutmeg.
MIx with hands the raisins, candied fruit and nuts.
Add to mix. Divide dough in half.
Roll out each half on lightly floured, cloth-covered board into a rectangle and cut in 2-inch strips. Bake on lightly greased cookie sheet for 10 to 12 minutes in a 400\u00b0 oven.
These can be iced and decorated with candied fruit while warm.
Cut baked strips into bars.
Line 8 X 8 pan with waxed paper (make sure all sides are covered).
Melt chocolate in double boiler.
Add candied fruit and condensed milk.
Pour into pan and freeze about 30 minutes.
Cut into small pieces and place into candy paper cups.
ixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour
Combine flour, soda and salt. Beat butter and sugar in bowl at medium speed until light and fluffy. Beat in egg at low speed; beat in buttermilk. Stir in raisins and candied fruit. Chill 1 hour. Grease baking sheets. Drop dough by tablespoon 2 inches apart on sheet; flatten slightly. Bake in preheated 375\u00b0 oven 8 to 10 minutes.
n from separate containers of candied cherries, citron, lemon
enter. Mix the melted butter with 5 tbsp of the milk
br>Stir in almonds and candied fruit and peel. Dough will be
Line bottom and long sides with parchment paper, extending paper 2
up capacity)
Put cranberries, candied fruit, and Port together in a
nd vanilla until mixed. Cover with towel; let rise in warm
hite over dough, sprinkle evenly with chopped nuts and bake for
In saucepan, scald milk. Stir in sugar, butter, salt and cardamon. Cool to lukewarm.
In a large warm bowl, dissolve yeast in warm water. Stir in milk mixture, egg and half the flour; beat to mix well. Stir in candied fruit, raisins and enough remaining flour to make dough stiff enough to knead.
Turn out on floured surface, cover dough with bowl and let rest 10 to 15 minutes.
Mix butter, sugar, water, raisins, dates, candied fruit, candied cherries, cinnamon, cloves, nutmeg and salt.
Boil together.
Let cool.
Add rest of ingredients and mix well. Spoon into 3 large bread pans or 5 small bread pans.
Bake in a 300\u00b0 to 325\u00b0 oven for 1 1/2 hours.
Cool.
Wrap in cloth soaked in dry white wine, then in Saran Wrap, and then in aluminum foil. Store in a cool place.
s thick, sprinkle all over with flour and let rest for