huck in the cup of fruit. mix on the turner. If the
eat in eggs.
Add fruit cake fruit mix and nuts.
Sift
Cream Crisco and sugar.
Sift flour and add salt and baking powder.
Separate eggs.
Add yolks to sugar and Crisco.
Add milk, flour, beaten egg whites and vanilla.
Separate mix.
Add to 1/2 of batter, fruit mix, pecans, raisins and spices.
You will have 2 plain layers and 2 fruit layers.
Use filling.
Cream butter and sugars. Add eggs, flavoring and water. Stir in flour. Stir well. Cut up fruit and take 1/2 cup of the flour to mix into fruit. Mix all together with batter.
Bake in 300\u00b0 oven for 3 or 4 hours in greased pans. Place pan of water in oven under cakes. You can use more or less fruit and nuts or whatever kind you want. Better baked ahead of time. Season with cloth soaked in apricot or peach brandy, then wrap and put in tight container or wrap in plastic wrap and aluminum foil for several weeks.
Mix all the ingredients together in order given.
Sometimes I soak the fruit mix in brandy overnight...this is not necessary.
In a large bowl combine flour, baking powder and salt.
Add fruit mix, coconut, raisins and nuts.
Mix well. In another bowl cream oleo, sugar, eggs and lemon extract.
Mix.
Stir in flour mixture alternately with orange juice.
Put into a 10-inch tube pan greased and lined with wax paper.
Bake at 250\u00b0 for 2 to 2 1/2 hours.
When cake is done turn out on wire rack until cold. Garnish with candied fruit or nuts if desired.
00b0 to preheat while you mix the cake.
In large
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.
Preheat oven to 375\u00b0.
Lightly grease or Pam spray a 13 x 9 x 2-inch baking pan.
Combine all ingredients.
Fold in fruit mix; spread in pan.
Sprinkle with 2 tablespoons oats.
Bake 20 to 25 minutes.
Cool.
Cut into bars.
May be frozen.
Makes 20 bars, each containing 120 calories, 49 grams fat and 10 milligrams cholesterol.
Boil together 20 minutes and cool.
Add flour (sifted with soda and salt) and eggs.
Add fruit mix and dates if desired. Bake at 350\u00b0 for 1 hour or until done.
Combine all ingredients in large bowl; mix well. Cover tightly. Store in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Use this basic fruit mixture recipe to make one deep 9-inch round cake, one boiled pudding and about 48 fruit mince tarts.
Combine raisins, fruit and water in a saucepan; cook, uncovered, until water is evaporated and fruit is soft.
Set aside to cool.
In a large bowl, mix flour, baking soda, salt, nutmeg and cinnamon.
In another bowl, mix eggs, applesauce, sweetener, oil and vanilla.
Add nuts and reserved fruit mix.
Stir into dry mix.
Pour into a greased 10-inch tube pan or 10-inch Bundt pan. Bake at 350\u00b0 for 35 to 40 minutes or until cake tests done.
Add sugar to Master Mix.
Beat egg and add to dry mixture with milk.
Heat fruit and liquid to boiling.
Sweeten if necessary. Grease casserole dish or deep pan with butter.
Pour batter in baking dish, then add hot fruit.
Bake immediately in 375\u00b0 oven for 30 to 40 minutes or until brown on top.
eat tasting easy to make fruit skewers for kids. A great
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.
Grease pan and set aside.
Cut up all fruit and add dry ingredients well with fingers, separating pieces of fruit so all is coated with dry ingredients.
Beat eggs until fluffy, and gradually beat in sugar.
Add to fruit mix.
Add nuts and pack into well-greased pan, pressing down with hand, to make sure pieces of fruit and nuts fill any empty spaces.
Cook about 1 1/2 hours at 350\u00b0.
Let stand 5 minutes, then run a spatula around edges.
Turn over onto wire racks until cool.
Preheat oven to 350\u00b0F. Sift flour and baking powder into bowl. Add butter; rub into flour until mixture resembles fine breadcrumbs.
Add fruit; stir well. Make a well in the center; add milk. Mix to form a soft dough. Lightly knead on floured surface. Roll out to approx 1-inch thick. Using a 2-inch fluted cutter, stamp out rounds. Place on a baking sheet. Brush tops with milk. Bake for 10-12 mins until well risen. Leave to cool slightly on a wire rack.
Serve warm, split and topped with ginger chutney or preserves.
Mix all ingredients in a 2-quart container.
Add water and ice to fill container.
Put pudding mix, poppy seed and juice from can of fruit in container; shake vigorously for 30 seconds.
Pour mixture over fruits.
Let sit in refrigerator several hours.
You can add fruits of your choice and nuts to this mixture.
Prepare pudding mix as directed.
Don't drain fruit.
Mix all the fruit together with the box of vanilla instant pudding mix. Place in refrigerator.