/2 cup of the candied fruit on each rectangle. Brush the
ixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour
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.
an. Drop tablespoons of candied fruit over batter. Using the back of a
ours or overnight. Stir in candied apricots and pineapple.
Preheat
ats, eggs, nuts, raisins and candied fruit or chocolate chips.
In
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.
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.
In a large bowl, using an electric mixer on high,
In a large bowl and using electric mixer beat eggs with
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.
Mix the first 3 ingredients and let stand.
Mix the cracker crumbs, pumpkin pie spice, raisins, dates, nuts and candied fruit and syrup in a large bowl.
After mixing all dry ingredients thoroughly to ensure separation of the candied fruit, dates and raisins, add the milk mixture.
Mix until all crumbs are moistened. Press firmly into wax paper-lined loaf pan.
Chill at least 2 days to allow complete moistening and blending of flavors.
Store in refrigerator.
Put into a 3-quart saucepan the Pet milk, miniature marshmallows and orange juice.
Stir over medium heat until marshmallows melt.
Take off heat.
Stir in dates, raisins, walnuts, mixed candied fruit and candied cherries.
Stir in well a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a 5 to 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly.
Chill 2 days.
Makes 3 pounds.
Boil sweet milk, sugar, flour and eggs.
Cook until thick and then add chopped nuts, raisins, coconut and vanilla.
Then add candied fruit.
Sift together the salt, flour, cinnamon, cloves and baking powder.
Cream the remaining ingredients, except candied fruit and/or raisins.
Add the creamed mixture alternately to the sifted mixture.
Add the candied fruit and raisins.
Bake in loaf pan at 350\u00b0.
Sprinkle on coconut.
Distribute candied fruit as evenly as possible over
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.
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.