Blend vanilla wafers and graham crackers in blender.
In a large bowl, mix ingredients in order.
Put in a greased (with butter) tube pan.
Set in icebox (covered with foil) for one day and then turn out and keep covered in icebox until all is gone. Won't last long!
Very good!
Mix fruits, nuts and crumbs.
In double boiler or microwave, melt marshmallows with milk.
Cool.
Pour into dry ingredients. Makes 3 wax paper lined loaf pans or 1 tube pan.
Roll out crackers to a fine meal.
Mix all dry ingredients to crackers.
Melt marshmallows in milk over a double boiler on low heat.
Stir to keep from burning.
Pour mixed fruit and meal.
Mix well.
Pack back into cracker box and store in icebox.
Melt marshmallows with butter. Soften raisins in hot water and drain.
Mix rest of ingredients and mix well. Form into
pan and keep refrigerated.
Makes about 4 small fruitcake pans.
Mix Pet milk, marshmallows and orange juice and let stand. Combine graham cracker crumbs, cinnamon, nutmeg, cloves, raisins, pineapple and cherries. Add this to the marshmallow mixture. Press down in a square Pyrex pan/dish and let stand in icebox. Cover with cloth.
Mix all dry ingredients.
Add milk and mix.
Pack in a glass 13 x 9-inch dish and put in icebox.
Cut in squares when chilled.
Crumble vanilla wafers (fine); chop cherries, pineapple and nuts.
Mix with vanilla wafers.
Add condensed milk.
Mix until moist.
Press in pan and put in icebox.
Chop pecans, cherries and pineapple and mix together.
Mash wafers and mix with above ingredients.
Add sweetened condensed milk and mix well.
Press into large loaf pan and put into icebox for at least 24 hours.
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
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
Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.
n fruitcakes.
For the fruitcake; butter two (8 x 4
Mix together in a very large bowl - vanilla wafers, coconut, raisins, cherries, and nuts.
On the stove melt the marshmallows with the milk and add the cinnamon, nutmeg, ginger and allspice.
When melted, pour over cookie mixture, and let cool a few minutes.
Mix well by hand and shape into loaves.Wrap in foil and keep 3-4 weeks in the fridge in advance of using.
Crush wafers finely and blend all ingredients together. Freeze until firm and keep refrigerated.
(Use a loaf pan.)
Heat juice and marshmallows until well blended.
Mix all ingredients (except crumbs) in very large pan; stir in graham cracker crumbs and mix well.
Pour juice mixture over fruit and stir until well blended.
Pack into 10-inch tube pan.
Better if prepared about 1 month before eating.
Store in refrigerator.
On a low heat, melt margarine in pan.
Add marshmallows.
When melted, turn off.
Add cut up cherries, cut up gum candy, raisins, pecans and graham crackers crumbs.
Mix well and place in a buttered 9 x 13-inch pan.
Keep in refrigerator.
Mix first four ingredients.
Melt marshmallows in milk in double boiler and then mix well.
Put in Bundt pan and chill.
Put marshmallows and milk in pan and melt.
Crumble crackers; put all other ingredients in and mix.
Put on wax paper; flatten out to about 1 inch.
Store in refrigerator.