alt, sugar, peppercorns, bay leaves and juniper berries. Bring to a
heat together first 6 ingredients and allow mixture to simmer for
0b0F.
For the fruit and nut seasoning, heat 1 tbsp oil
overnight.
For the fruit and nut ice cream, mix together ice
Melt chocolate in top of double boiler.
Remove from hot water.
Let stand five minutes to partially cool.
Add salt, raisins and nut meats.
Blend well.
Drop from teaspoon onto a sheet of waxed paper.
Makes about 30 pieces.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
Cream shortening, sugar and salt.
Add eggs, one at a time. Add flour and milk alternately, ending with flour.
Fold in vanilla, butter and nut flavorings by hand.
Bake in a greased tube pan for 1 hour and 45 minutes in a 325\u00b0 oven.
Heat oven to 325\u00b0.
Grease a 10-inch tube pan and dust with flour.
Cream all shortenings together.
Add sugar and salt gradually.
Add eggs 1 at a time, beating after each addition. Add flavor to milk; then add alternately with flour to mixture. Put into prepared pan and bake at 325\u00b0 about 1 1/2 hours or until done.
Cool 10 minutes in pan; then turn out on a rack to cool completely.
Heat oven to 350\u00b0.
Grease and flour a 10-inch tube pan.
Cream margarine and sugar thoroughly, then mix soda and salt with buttermilk until foamy, adding alternately with the flour to first mixture, mixing well after each addition.
Add the flavoring and egg yolks, one at a time, mixing well after each.
Gently fold in stiffly beaten egg whites.
Put in pan and bake for 1 hour or until done.
This cake is delicious, tender and fine textured.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
cups of the flour and the yeast.
Heat together
-inch square baking pan and line bottom with parchment paper
n 8 inch square cake pan. Line base and sides with parchment
Sprinkle with flour and shake out excess.
ogether milk, butter, sugar and salt just until warm (115
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
he pan with parchment paper and dust pan with flour.
This cake is sort of a fruit and nut cake.
So get out the family Bible and follow directions.
Only part from our recipe is how long to bake, but a moderate oven (360\u00b0 to 375\u00b0) has worked. Check figures, too.
Cream butter and sugar.
Add eggs one at a time and beat.
Add half of milk and one cup flour and beat.
Add rest of milk, one cup flour and beat.
Add vanilla.
Wash raisins and soak in hot water for 20 minutes.
Drain water and mix with nuts.
Add one cup flour and mix until flour is in all the nuts.
Bake at 250\u00b0 for 1 hour and 45 minutes.
First sift flour, spices and soda.
Then cream the shortening, add sugar gradually and eggs well beaten.
Add flour and spices alternately with the applesauce and beat throughly until smooth.
Dust raisins and nuts lightly with flour and stir in last.
Bake in a shallow, well greased pan about an hour in a 325 degree oven.
Ice with your choice or icing or frosting.