ombine the milk, the fruit cocktail juice and the vanilla extract (or
Sift dry ingredients; add fruit cocktail and egg.
Beat well. Pour into greased loaf pan.
Bake at 350\u00b0 approximately 1 hour. (Toothpick in center will come out dry when done.)
Double recipe for large flat pan.
Mix all dry ingredients together; add to fruit cocktail.
Hand beat for 3 minutes.
Pour into greased and floured 9 x 13-inch pan.
Sprinkle 4 tablespoons fruit cocktail juice over mixture in pan.
On top of this, sprinkle brown sugar and nuts.
Bake at 325\u00b0 for 45 minutes.
Should be golden brown.
Serve warm or cool with Cool Whip topping.
Warm 5 tablespoons butter in a saucepan over low heat. Stir in maple syrup. Then stir in rum, fruit cocktail juice, and lemon juice to taste. Remove from heat, and set aside.
Warm 2 tablespoons butter in a skillet. Place halved bananas in skillet and fry on both sides until golden and a bit crisp on the edges.
Place bananas cut-side up on dessert plates. Spoon 1 or 2 tablespoonfuls of fruit cocktail into the center of each banana. Lay a scoop of ice cream on top. Then drizzle with maple sauce.
Mix eggs, flour, sugar, soda and salt together.
Add fruit cocktail (juice and all).
Stir (don't beat); mix well.
Put in ungreased 13 x 9-inch pan and bake at 325\u00b0 for 40 to 50 minutes.
Combine shortening and sugar.
Add eggs and mix well.
Add fruit cocktail juice.
Sift together dry ingredients and add to batter.
Mix well.
Add fruit cocktail and mix.
large bowl, combine fruit cocktail (juice included), sugar, eggs and vanilla
Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
Mix all ingredients together.
Bake at 350\u00b0 for 30 minutes. Top with whipped cream or ice cream and serve.
Double recipe for a 10 x 13 x 3-inch cake.
Mix all batter ingredients well with wooden spoon.
Pour into large greased pie dish.
Bake at 350F for 40 - 50 minutes.
Boil together topping ingredients for 5 minutes.
As pudding comes out of oven stab it all over with a knife and pour topping over.
In a large saucepan combine the juices, sugar, cloves, cinnamon sticks and water, stirring until the sugar dissolves.
Bring to a simmer; cover and simmer 30 minutes.
Remove cloves and cinnamon sticks from the pan with a slotted spoon.
Serve warm or chilled.
Garnish with orange rind curls, if desired.
Variation with Alcohol:
For a Poinsettia Cocktail, add 1 Tablespoon Vodka to each serving.
Mix all at one time, except brown sugar and pecans.
Beat 3 minutes.
Pour into 9 x 13 greased pan.
Sprinkle with brown sugar and pecans.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
Grease and flour jelly roll pan.
Beat eggs and sugar in large bowl at high speed.
Add fruit cocktail and juice and next 4 ingredients.
Beat at medium speed until blended.
Sprinkle with coconut and walnuts.
Bake 20 to 25 minutes.
Cool slightly and top with glaze.
FOR SHRIMP:
In a large
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
Use 1 cup each fruit cocktail juice, grape juice and apple juice and add lemon juice, sugar and fruit jell pectin.
Bring to a rolling boil, stirring constantly, for 4 to 5 minutes.
Pour into jars; wipe tops to make sure they're clean.
Put on tops and bands to seal.
Mix dry ingredients together.
Add egg, fruit cocktail and juice.
Put in greased 8 x 8-inch cake pan.
Top with brown sugar. Bake at 325\u00b0 for 25 minutes or until toothpick comes out clean. Top with vanilla ice cream or whipped topping.
Drain fruit cocktail juice in a cup and save.
Sift flour, sugar, salt and soda.
Lightly beat fruit cocktail juice with eggs.
Add oil and liquid to dry mixture and mix well. Fold in fruit cocktail.
Pour into a 9 x 13-inch greased and floured cake pan.
Bake at 350\u00b0 for 20 minutes.
In a separate bowl, mix brown sugar and orange or lemon juice. Dribble over baked cake.
Top with pecans.
Bake another 10 minutes. Cake will be moist when done.
Beat eggs and fruit cocktail juice.
Add flour, baking soda and sugar.
Beat until smooth.
Add fruit cocktail.
Pour into greased 9 x 13 oblong pan.
Sprinkle dark brown sugar and nuts over top. Bake at 350\u00b0 for 45 minutes.
Cool cake 5 minutes and then make icing.