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.
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.
/2 cup of the candied fruit on each rectangle. Brush the
Cream Crisco and sugar.
Add eggs and beat.
Add buttermilk and stir until well mixed.
Begin to add flour, soda and salt mixture a little at a time, mixing thoroughly after each addition. Add fruit and nuts; mix well.
Chill cookie mixture at least 1 hour.
(This dough can be refrigerated for up to 1 week before baking.)
Makes a delicious, chewy cookie.
Any candied fruit can be used in this recipe, but I prefer to use red and green cherries, pineapple and dates.
ours or overnight. Stir in candied apricots and pineapple.
Preheat
In bowl, beat together peanut butter and butter or margarine. Stir in eggs, honey and milk until well blended.
Stir in candied fruits and peel. Stir in flour, baking powder, baking sodas, cinnamon and nutmeg.
Gradually blend into candied fruit mixture. Drop dough by teaspoonfuls 2 inches apart on greased cookie sheet. Bake in a 350\u00b0 oven for 10 to 12 minutes or until golden brown. Remove to wire rack; cool.
If desired, top each cookie with additional candied fruit.
Makes 4 dozen.
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.
In a bowl, cream together butter, sugar and eggs.
Stir in flour. Blend in pecans, fruit and cherries.
Form into a roll. Wrap with wax paper.
Refrigerate overnight. Slice very thin and place on greased cookie sheet.
Bake in a preheated 375\u00b0 oven for 6 to 8 minutes. This dough may be frozen.
repared pan. Drop tablespoons of candied fruit over batter. Using the back
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
Cream butter and brown sugar.
Add eggs.
Gradually add flour, soda, allspice and milk.
Fold in candied fruit, nuts and raisins. Drop by teaspoon on greased cookie sheet and bake approximately 15 minutes at 350\u00b0.
Makes 3 1/2 dozen.
Cream shortening with sugar until fluffy.
Blend in unbeaten egg.
Sift flour with salt and baking powder.
Add vanilla to milk and add to creamed ingredients alternately with flour.
Cut candied fruits fine and add to mixture.
Drop on greased baking sheet.
Top each cookie with half candied cherry.
Bake in a moderate oven -- (375 degrees) for about 10 minutes.
Preheat oven to 350\u00b0F. Grease a deep 8 inch ring pan.
Beat cream cheese, butter, sugar, honey and orange zest until light and fluffy. Beat in eggs, 1 at a time. Stir in carrot, candied fruit, flour and orange juice. Transfer to prepared pan and bake for 50 mins. Let cool for 15 mins then transfer to a wire rack to cool completely.
Mix shortening, brown sugar and eggs.
Stir in buttermilk. Sift together flour, salt and soda.
Add to first mixture and mix well. Stir in nuts, dates and candied fruit. Chill at least 1 hour.
Drop by teaspoons on cookie sheet. Bake at 350\u00b0 to 375\u00b0 until brown, about 10 minutes.
Mix together the shortening, sugar, egg and orange rind.
Stir in the orange juice, flour, soda, salt, cinnamon and nutmeg.
Add raisins, candied fruit and nuts.
Spread very thinly onto a greased cookie sheet and bake at 350\u00b0.
Do not overbake or they will dry out.
Ice with powdered sugar icing made with a little butter and lemon juice.
Cut dates in small chunks.
Mix with boiling water and baking soda.
Let cool and set aside.
Cream the sugar, Crisco, egg yolks, walnuts, raisins, candied fruit mix and add date mixture. Sift together flour and baking powder and add to date mixture. Add vanilla.
Fold in stiffly beaten egg whits and add to date mixture.
Spread on greased cookie sheet or loaf pans.
Bake at 350\u00b0 approximately 40 to 45 minutes. Cool
and cut into squares or slices.
up capacity)
Put cranberries, candied fruit, and Port together in a
Make cake batter as usual.
Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
Bake in tube pan, loaf pans or other size pans.
Line pan with 2 thicknesses of brown paper; grease each thickness.
Bake at 300\u00b0 for approximately 2 hours in tube pan.
Other time vary depending on depth of pan.
Cake is best made 2 or 3 weeks before using.
After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.
Mix the first 3 ingredients and let stand.
Mix the cracker crumbs, pumpkin pie spice, raisins, dates, nuts and candied fruit and syrup in a large bowl.
After mixing all dry ingredients thoroughly to ensure separation of the candied fruit, dates and raisins, add the milk mixture.
Mix until all crumbs are moistened. Press firmly into wax paper-lined loaf pan.
Chill at least 2 days to allow complete moistening and blending of flavors.
Store in refrigerator.