In a 2-quart casserole, combine potatoes and golden onion recipe soup mix, blended with milk, water and mustard.
Microwave covered at High (Full power)
9 minutes.
Stir in cheese and microwave 5 minutes.
Stir, then let stand covered 5 minutes longer.
And watch it disappear!
cool on rack.
Wrap fruitcake tightly in foil.
Store
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
br>VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to
br>(I think originally the recipe would make one each of
Read the entire recipe before beginning. Prep *all* ingredients
In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
Preheat oven to 350 degrees. Butter and flour 2 9\"x5\" loaf pans.
In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to \"suspend\" the fruit ...
In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins and nuts; mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice.
owder and salt.
Add fruitcake mix, coconut, raisins, and nuts
owder and salt.
Add fruitcake mix, coconut, raisins and pecans
n fruitcakes.
For the fruitcake; butter two (8 x 4
he butter, brown sugar, and golden syrup, then beat in the
br>Bake 2 hours until golden & tester comes out clean. Cool
Measure golden raisins, currants, candied fruit, pecans and 1/2 cup flour into bowl. Stir well to coat. Set aside.
Cream butter and sugar together. Beat in eggs 1 at a time. Add vanilla and brandy flavoring.
Stir 1 cup flour, baking soda, salt, cinnamon and nutmeg together and add.
Mix in fruit. Drop by spoonfuls onto greased baking sheet.
Bake in 325 F oven for 15-20 minutes.
until light and creamy; add golden syrup, marmalade (or jam) and
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
/2 hours or until golden and a toothpick inserted near
ll seasonally appropriate.
Traditionally, fruitcake is boozy, but feel free
/2 hours or until golden brown, the smaller pans will
Sift together flour, baking powder and salt.
Reserve 1/4 cup and set aside.
Cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sifted dry ingredients alternately with milk, beating well after each addition.
Combine pecans, pineapple, raisins and cherries plus the 1/4 cup of flour/baking powder reserved before.
Toss gently to coat.
Stir into batter. Spread batter into greased, waxed paper lined 10-inch tube pan (or use 3 loaf pans).
Bake at 275\u00b0 ...