pull the skin off the fruit, and dice it into pieces
Beat eggs, condensed milk and mince meat until well blended. Fold in flour and baking soda.
Add candied fruit, walnuts and pecans.
Spoon into Bundt pan or angel food pan.
You may fashion whole candied cherries and whole pecans in fluted edges of pan before putting batter in.
Bake at 300\u00b0 for 2 hours.
Makes a great center piece on any holiday table.
Prepare Banana Dressing:.
Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
Combine all cut fruits in a large bowl and toss together gently.
Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.
Whip the cream in a large glass bowl; add sugar and vanilla. Mix well.
Drain fruit cocktail, pineapple and mandarin oranges until all liquid is completely drained off.
Add fruit to whipped cream and mix.
Add marshmallows and pecans and mix.
Chill in refrigerator for 2 to 3 hours before serving.
huck in the cup of fruit. mix on the turner. If
ix together. Add water (or fruit juice) and honey, mixing well
Mix shortening, sugar and eggs well.
Stir in soured milk. Measure flour; sift.
Blend dry ingredients; stir in.
Stir in nuts, fruit and dates.
Chill at least 1 hour.
Heat oven to 400\u00b0. Drop rounded teaspoonfuls of dough 2 inches apart on lightly greased cookie sheet.
Bake 8 to 10 minutes until almost no imprint remains when touched.
Sift flour, salt and soda; set aside.
Cream butter, sugar and eggs; beat until light and fluffy.
Add buttermilk, vanilla and flour mixture.
Mix well.
Stir in nuts and fruit.
Drop by teaspoons onto lightly greased cookie sheet.
Bake at 350\u00b0 until golden.
Store airtight.
Can be frozen.
Drain fruit cocktail and crushed pineapple thoroughly. Mix with bananas and cherries. Blend softened cream cheese and mayonnaise and mix with fruits, taking care that everything is well mixed.
Put nuts, dates, fruit, butter and soda in a bowl. Add boiling water. Beat eggs. Add sugar, then flour and salt sifted together. Combine mixture and pour into a buttered loaf pan. Bake at 350\u00b0 about 1 hour or until cake tests done. Turn from pan to cool. Frost top.
Combine rum, sugar and fruit spread in small saucepan; bring to a boil over medium heat, whisking until blended.
Stir in cornstarch mixture.
Simmer, whisking 30 seconds or until thickened and bubbly.
Remove from heat; stir in pineapple and lime juice.
Serve warm.
Cream shortening, sugar and eggs.
Sift together next 3 ingredients and add. Mix nuts, raisins, bananas, and candied fruit and add.
Mix well. Pour in greased loaf pan.
Bake 1 hour at 350\u00b0.
Freezes well.
Peel and chop apples, oranges, pineapple and bananas.
While chopping fruit, sprinkle with Fruit Fresh.
Mix al ingredients well.
Mix thoroughly the shortening, sugar and eggs.
Stir in nuts, fruit and buttermilk.
Sift dry ingredients and add to mixture. Chill overnight or at least 1 hour.
Drop rounded teaspoonfuls about 2-inches apart on a lightly greased baking sheet and place a pecan half on each cookie.
Bake at 400\u00b0 for 8 to 10 minutes. Makes about 6 dozen or more.
Mix thoroughly the shortening, brown sugar and eggs.
Stir in buttermilk and flour. Mix in pecans, dates and candied fruit. Chill at least 1 hour.
Place fruit, tapioca and 4 cups water in a large saucepan. Cover and let stand overnight. Add apples, sugar and remaining water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tapioca is transparent. Add additional water, if necessary. Serve warm or cold with a dash of cinnamon. Yield: 8 to 10 servings.
Mix margarine, sugar, eggs, buttermilk and vanilla until smooth.
Add flour, baking powder and soda and stir in.
Add nuts and fruit.
Drop by teaspoonful on lightly greased cookie sheet. Bake at 350\u00b0 for 12 to 15 minutes.
Mix shortening, sugar and eggs.
Add milk.
Sift flour, soda and salt and add to sugar mixture.
Add fruit and nuts.
Drop by spoonful on ungreased cookie sheet and bake for 8 to 10 minutes at 400\u00b0.
Mix all fruit together in large bowl.
Add pecan pieces, coconut and marshmallows to your taste.
Slowly blend in Cool Whip until mixed thoroughly.
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.