work surface generously with sugar. Working with 1 pastry sheet at
n a large bowl. Cover with plastic wrap and let stand
owl, mix first 7 ingredients with 1/2 cup flour. Mix
Mix the first 4 ingredients thoroughly.
Stir in juice.
Sift together and add the flour, soda, salt, cinnamon and nutmeg.
MIx with hands the raisins, candied fruit and nuts.
Add to mix. Divide dough in half.
Roll out each half on lightly floured, cloth-covered board into a rectangle and cut in 2-inch strips. Bake on lightly greased cookie sheet for 10 to 12 minutes in a 400\u00b0 oven.
These can be iced and decorated with candied fruit while warm.
Cut baked strips into bars.
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.
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.
br>Stir in almonds and candied fruit and peel. Dough will be
Line bottom and long sides with parchment paper, extending paper 2
hite over dough, sprinkle evenly with chopped nuts and bake for
tand 30 minutes to soften fruit.
In blender at low
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.
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.
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 fruit with grape juice and brandy.
Cover and let stand overnight.
Cream the shortening until soft; add the sugar and beat until creamy.
Add egg yolks and beat again until well blended.
Next add fruit with the fruit juice and brandy and the egg whites until frosty.
Finally, add the flour sifted with spices, etc. and mix thoroughly.
Pour into pans lined with buttered paper and bake in a 250\u00b0 oven for 2 to 3 hours, depending on size of pan.
Makes 9 to 10 pounds.
Will keep a year.
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.
ortion of flour to mix with candied fruit and nuts.
Fold flour
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.
Thoroughly blend softened cream cheese, margarine, sugar and vanilla.
Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups sifted flour with baking powder.
Combine 1/4 cup flour with candied fruit and 1/2 cup chopped pecans; fold into batter.
Grease a 10-inch Bundt or tube pan; sprinkle with finely chopped pecans.
Pour batter into pan.
Bake at 325\u00b0 for 1 hour and 20 minutes.
Cool 5 minutes; remove from pan.
Garnish with candied pineapple and cherries.