omes together.
Mix the sugar and mixed spice together.
Melt butter in frying pan, adding sugar, eggs, salt and dates. Cook over low heat for 10 minutes.
Remove from heat and cool for 5 minutes.
Add vanilla, walnuts, and Rice Krispies.
Form into balls and roll in coconut.
Makes 40 sugar plums.
These freeze well.
Steam dried figs for 1 hour.
Combine syrup, coconut, cherries and almond paste; slit figs lengthwise and fill with this combination.
Roll sugar plums in confectioners sugar.
Beat together butter and sugar until creamy.
Blend in cocoa and almond extract; mix thoroughly.
Stir in almonds and oats. Chill dough until stiff.
Break off pieces of dough and shape them into balls.
Roll in coconut; chill.
Cream the butter. Add sugar slowly. Add cream and vanilla. Beat until well blended. Shape into 1-inch balls and roll in colored sugar and dry jello mix or chocolate bits.
Refrigerate. These freeze well.
Combine chestnuts and prunes in 8 x 8-inch dish.
Combine juice, butter, sugar and salt in bowl; mix well.
Pour over prune mixture.
Bake until just heated at 350\u00b0.
Stir occasionally. Spoon in serving dishes.
Serve with pork or poultry.
Makes 8 servings.
Cream butter thoroughly. Add sugar slowly and continue beating until mixture is light and crumbly. Add cream and vanilla. Beat until completely blended. Shape into teaspoon sized balls and roll in colored sugar. Store in refrigerator.
Beat butter until creamy; add sugar gradually and beat until smooth.
Add vanilla and almond flavoring.
Sift flour and salt together; add to butter mixture.
Mix well.
Stir in oats; mix well.
Dough will be quite stiff.
Shape into balls around cherries.
Bake on ungreased cookie sheet 30 minutes in 325\u00b0 preheated oven.
While warm, roll in sifted confectioners sugar. Yields more than 3 dozen.
With knife, process in food processor the prunes, dates and apricots.
Chop for 1 minute or until finely chopped.
Transfer to large bowl.
Add pecans, graham cracker crumbs and rinds.
Mix well.
Cover and chill 2 hours.
Shape into 3/4-inch balls and roll in sugar.
Cover and chill 1 hour.
Makes about 5 1/2 dozen.
In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut.
Add liqueur or orange juice and almond flavoring.
Stir until well blended.
Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands.
Roll each ball in granulated sugar.
Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking.
Store in the refrigerator until ready to serve.
Serve on a glass plate lined with a paper doily.
he puddings, heat buttermilk, cream, sugar and vanilla bean in a
ake the poached plums, combine 2 cups water and sugar in a
nd cook until thickened. Add plums, let cool slightly then chill
alsamic Vinegar:
Combine vinegar, sugar, garlic, chilli and star anise
Pit the plums and chop in a food processor. Measure 4-cups.
In a pan combine the 4-cups chopped plums, lemon juice and water.
Stir-in the dry pectin.
Bring to a boil and boil for one minute.
Add the sugar.
Bring back to a boil and boil hard for a full minute.
Ladle into sterilized jars. Adjust caps.
Water bath process 8-minutes.
Yield: 4-5 half pints and a taster for the fridge.
dding bread crumbs, sugar, cinnamon and vanilla sugar.
Put water to
lum liquid and 1 cup sugar in a microwave-safe bowl
Blend sugar and oil, add eggs and beat well. Sift all dry ingredients together and mix into batter alternately with buttermilk. Stir in nuts, plums and vanilla.
Pour into ungreased 9X13 pan and bake 1 hour at 300\u00b0F
BUTTERMILK ICING: Mix ingredientsin saucepan. Bring to a boil and cook until it forms a soft ball, about 15 minutes. Upon removing cake form oven, poke holes in top with a fork and pour the hot buttermilk icing over it immediately.
efore cooking.).
To roast plums, place the fruit skin side
Place plums, water, lemon juice, and butter