ake the filling: Place plums, sugar and butter in saucepan; cook
Fill 1 quart jar with ripe wild sugar plums, pierce each plum with several holes.
Add 1/2 cup sugar per quart.
Fil jar with rum, vodka or whiskey. White liquor is best.
Store about 30-60 days.
Serve after straining.
/2 tsp of the plum preserves leaving the edges free
Preheat oven to 350\u00b0.
Start mixture; add oil, sugar, plum baby food, vanilla and eggs, one at a time.
Combine flour and spices and add to first mixture.
Add nuts.
Pour into greased and floured tube pan.
Bake for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
Bake in the preheated oven for 15 minutes. Leave oven on.
Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.
Preheat oven to 350\u00b0.
Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl; set aside.
Combine eggs, oil and baby food in a separate bowl.
Stir liquid mixture into dry ingredients; mix just until moistened.
Fold in pecans.
Divide batter evenly between 2 ungreased loaf pans.
Bake 45 to 55 minutes or until toothpick inserted in loaf comes out clean.
Cool in pan. Makes 2 loaves.
Preheat oven to 350\u00b0.
Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl; set aside.
Combine eggs, oil and baby food in a separate bowl.
Stir liquid mixture into dry ingredients; mix just until moistened.
Fold in pecans. Divide batter evenly between ungreased aluminum loaf pans.
Bake for 45 to 55 minutes.
Cool in pan.
Mix together oil, eggs and sugar.
Add in flour, spices, salt, nuts, buttermilk and vanilla.
Grease pan well and bake at 350\u00b0 for 1 hour in a tube or Bundt pan.
stirring constantly. Mix in the sugar, stirring constantly, and cook for
easure the exact amount of sugar into a separate bowl. (Do
ise.
Make colored sugar by mixing sugar with food coloring.
pice together.
Divide the sugar plum fruit mixture into 12 pieces
arge bowl, dissolve 1 tsp sugar in warm water.
Sprinkle
Combine milk, sugar and salt.
Cool.
Add yeast to warm water. Add 3 cups flour and beat.
Cream shortening, sugar, beaten eggs, nutmeg and vanilla.
Add to sponge mixture and beat.
Add remaining ingredients.
reeze.
Mix butter and sugar and cream well with wooden
Mix the flour, 1 1/2 cups sugar, raisins and cooked apples (optional), 3/4 cup butter, 1 cup milk, cinnamon, nutmeg, eggs and soda.
Put in a sheet pan and bake 25 minutes at 325\u00b0.
br>Beat eggs.
Stir sugar, oil, and vanilla into beaten
Beat eggs.
Combine sugar and oil and pour over eggs.
Add remaining ingredients and mix well.
Add nuts and raisins.
Bake in greased muffin tins at 400\u00b0 for 15 to 18 minutes.
Cream butter in large mixer bowl at high speed of mixer.
Add eggs, one at a time, beating well after each.
Gradually add sugar. Continue creaming at high speed until light and fluffy.
By hand, fold in flour, cherries, almonds, coconut and raisins; then fold in frosting mix and pudding mix.
Pour batter into well-greased Bundt pan, 10-inch tube pan or 2 loaf pans.
Bake at 350\u00b0 for 60 to 65 minutes.
Do not invert!
Cool 2 hours and remove from pans.
In a mixing bowl, cream butter, sugar and eggs. Sift together soda and flour. Add to mix alternately with buttermilk and lemon juice. Mix in orange slices, nuts and dates. Pour into greased mini bread pans. Bake at 325\u00b0 for 1 1/2 hours or less. Very good!