Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.
Finally, stir in the candied fruit. Refrigerate dough for 1 hour.
Preheat
he pastry at room temperature for 30 minutes.
In a
Combine flour, soda and salt. Beat butter and sugar in bowl at medium speed until light and fluffy. Beat in egg at low speed; beat in buttermilk. Stir in raisins and candied fruit. Chill 1 hour. Grease baking sheets. Drop dough by tablespoon 2 inches apart on sheet; flatten slightly. Bake in preheated 375\u00b0 oven 8 to 10 minutes.
Line 8 X 8 pan with waxed paper (make sure all sides are covered).
Melt chocolate in double boiler.
Add candied fruit and condensed milk.
Pour into pan and freeze about 30 minutes.
Cut into small pieces and place into candy paper cups.
wn from separate containers of candied cherries, citron, lemon and orange
et stand for 3 hours or overnight. Stir in candied apricots and
Preheat oven to 350\u00b0F. Grease a deep 8 inch ring pan.
Beat cream cheese, butter, sugar, honey and orange zest until light and fluffy. Beat in eggs, 1 at a time. Stir in carrot, candied fruit, flour and orange juice. Transfer to prepared pan and bake for 50 mins. Let cool for 15 mins then transfer to a wire rack to cool completely.
repared pan. Drop tablespoons of candied fruit over batter. Using the back
Cream Crisco and sugar.
Add eggs and beat.
Add buttermilk and stir until well mixed.
Begin to add flour, soda and salt mixture a little at a time, mixing thoroughly after each addition. Add fruit and nuts; mix well.
Chill cookie mixture at least 1 hour.
(This dough can be refrigerated for up to 1 week before baking.)
Makes a delicious, chewy cookie.
Any candied fruit can be used in this recipe, but I prefer to use red and green cherries, pineapple and dates.
up capacity)
Put cranberries, candied fruit, and Port together in a
Make cake batter as usual.
Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
Bake in tube pan, loaf pans or other size pans.
Line pan with 2 thicknesses of brown paper; grease each thickness.
Bake at 300\u00b0 for approximately 2 hours in tube pan.
Other time vary depending on depth of pan.
Cake is best made 2 or 3 weeks before using.
After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.
In
3-quart
saucepan,\tstir Pet milk, marshmallows and orange juice
over
low
heat
until marshmallows are melted. Remove from
heat.
Stir
in dates, raisins, walnuts, candied fruit
and candied
cherries.\tStir until well blended graham cracker crumbs and spices (spices may be omitted, if desired). Press firmly into 5 or 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly
and
chill
for 2 days.
Makes a 3 pound cake.
In bowl, beat together peanut butter and butter or margarine. Stir in eggs, honey and milk until well blended.
Stir in candied fruits and peel. Stir in flour, baking powder, baking sodas, cinnamon and nutmeg.
Gradually blend into candied fruit mixture. Drop dough by teaspoonfuls 2 inches apart on greased cookie sheet. Bake in a 350\u00b0 oven for 10 to 12 minutes or until golden brown. Remove to wire rack; cool.
If desired, top each cookie with additional candied fruit.
Makes 4 dozen.
blend well and stir into fruit mixture with juice.
Beat
Sift flour with sugar, cinnamon and allspice.
Put in large bowl.
Put soda into boiling water.
Mix.
Add to flour.
Add mayonnaise, mix well.
Add cocoa, brandy, raisins and candied fruit.
Mix well.
Spray 13 x 8 1/2-inch pan with Pam.
Add mixture.
Decorate top of cake with candied cherries, cut in half. Bake at 350\u00b0 for 25 minutes.
Cool.
Cut into 2-inch squares. Each square contains 30 calories and 1 gr. fat.
Sprinkle on coconut.
Distribute candied fruit as evenly as possible over
Melt marshmallows in milk over low heat.
Crush graham crackers until fine; mix with nuts, cherries and raisins.
Pour marshmallow and milk mixture over graham crackers; mix well. Decorate bottom of pan with large nuts and candied fruit.
Pack mixture into pan firmly.
Place in refrigerator several hours before serving.
Keep in refrigerator.
For best results, line pan with wax paper or plastic wrap.
Mix butter, sugar, water, raisins, dates, candied fruit, candied cherries, cinnamon, cloves, nutmeg and salt.
Boil together.
Let cool.
Add rest of ingredients and mix well. Spoon into 3 large bread pans or 5 small bread pans.
Bake in a 300\u00b0 to 325\u00b0 oven for 1 1/2 hours.
Cool.
Wrap in cloth soaked in dry white wine, then in Saran Wrap, and then in aluminum foil. Store in a cool place.
Mix together raisins, dates, nuts, candied fruit, molasses and juice.
Cream together butter or oleo and sugar.
Add eggs one at a time; beat well after each addition.
Sift dry ingredients.
Mix eggs, sugar and butter mixture into fruit mixture.
Add dry ingredients.
Line 2 tube or loaf pans with aluminum foil; grease well.
Bake at 275\u00b0 for 2 1/2 hours.
Place shallow pan of water on lower shelf.