June 1st, 2006 by alice
Tags: Cake, Gumdrop
INGREDIENTS
- 2lbsgumdrops, diced(do not use black)
- 1cupbutter
- 1cupsugar
- 2eggs, well beaten
- 1 1/2cups sweetenedapplesauce
- 1teaspooncinnamon
- 1teaspooncloves
- 1teaspoonsalt
- 1teaspoonbaking soda
- 1lblight raisinsor dark raisins
- 1 1/2cups choppednuts
- 4cupsflour
DIRECTIONS
- Preheat oven to 300° Dissolve baking soda in 1 tsp hot water.
- Cream butter and sugar in mixing bowl.
- Add applesauce, dissolved baking soda and eggs.
- Add 2 C flour, cinnamon, cloves, salt.
- Mix nuts, raisins and gumdrops in separate bowl.
- Sift remaining 2 C flour over gumdrop mixture then add to the creamed mixture.
- Grease and flour an angel food cake pan.
- Pour batter into pan and bake 2 hours.
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June 1st, 2006 by alice
Tags: Cranberry, Dressing, Dried, Honey, Orange, Salad
INGREDIENTS
- 1cupcranberry juice cocktail
- 3/4cupdried cranberries
- 3/4cupwater
- 1/3cupliquid honey
- 1tablespoon gratedorange rind
- 1/2teaspooncloves
- 1/2teaspoonginger powder
- 8 seedless naveloranges
DIRECTIONS
- In a saucepan, stir together cranberry cocktail, cranberries, water, honey, orange rind, cloves and ginger; bring to a boil.
- Reduce heat to med-low; simmer until syrupy, about 20 minutes.
- Let cool.
- At this point, you can make the above mixture ahead, and refrigerate in an airtight container for up to 3 days.
- Meanwhile, peel oranges, pare off all white pith and membranes.
- Using a small serrated knife, cut into 1-inch rounds.
- Arrange on a platter.
- To serve, spoon cranberry mixture over oranges.
- Garnish with mint if desired.
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June 1st, 2006 by alice
Tags: Favorite, Fruitcake, Moms
INGREDIENTS
- 1lbcandied pineapple
- 1lbmaraschino cherries
- 1lbwhole pecans
- 1lbdates
- 1lbcoconut
- 2 (14 ounce)canssweetened condensed milk
- 4tablespoonsflour
DIRECTIONS
- Preheat oven to 300°.
- Mix all ingredients together except milk.
- Add milk and mix well.
- Spray two loaf pans.
- Press mixture into loaf pans.
- Bake for 1 1/2 hours.
- NOTE: if using the smaller disposable loaf pans you should be able to get 3 loaves.
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June 1st, 2006 by alice
Tags: Apricot, Butterscotch, Cake, Coffee, Filling, Walnut
INGREDIENTS
- 1/2cupbutter, softened(no substitutions)
- 3/4sugar
- 3eggs
- 2teaspoonsvanilla
- 2cups finely choppeddried apricots(300g)
- 2 1/4cupsflour
- 1tablespoonbaking powder
- 1/2teaspoonsalt
- 1cuphalf-and-half cream
-
BUTTERSCOTCH WALNUT FILLING
- 1cup packedbrown sugar
- 1/4cupbutter, cut in bits(no substitutions)
- 1teaspoonvanilla
- 1/2cup toastedwalnuts, finely chopped
DIRECTIONS
- Set oven to 350 degrees.
- Set oven rack to middle position.
- Grease and flour a 10-inch Bundt pan.
- For the filling: In a small bowl, combine sugar, butter and vanilla; stir in walnuts; set aside.
- FOR CAKE: In a large bowl, beat the 1/2 cup softened butter with sugar, until light and fluffy.
- Beat in eggs, 1 at a time; beat in vanilla.
- In a separate bowl, toss chopped apricots with 1/4 cup of the flour; set aside.
- Whisk together remaining flour, baking powder and salt; add to the creamed butter mixture alternately with the milk, making 3 additions of dry, and 2 of milk.
- Stir in the apricots.
- Spread one-third of the batter into prepared pan; sprinkle with half of the filling mixture.
- Repeat layer once.
- Top with remaining batter, spreading to cover filling.
- Bake in center oven for 1 hour, or until cake tests done.
- Let cool for 10 minutes.
- Remove from pan.
- Let cool on wire rack.
- Glaze cake if desired, mixing 1/2 cup icing sugar with 1/2 tsp vanilla and 2 tsp (more or less) whipping cream; mixing well until smooth.
- Drizzle over cake, letting the glaze run down the sides of cake.
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June 1st, 2006 by alice
Tags: Salty, Sweet, Walnuts
INGREDIENTS
- 1cupsugar
- 1/2cupwater
- 3/4teaspoonsalt
- 4 1/2cups halved shelledwalnuts(1 pound)
- 1/4teaspooncinnamon
- 1/8teaspoonwhite pepper
- 1/2cuplardor vegetable oil
DIRECTIONS
- In a small saucepan, bring sugar, water, and salt to a boil over high heat; boil for 2 minutes.
- Pour into large bowl; add walnuts, cinnamon and pepper; stirring to mix.
- Let stand 3 minutes.
- Meanwhile, in wok or skillet, heat lard over med-high heat.
- Stir fry walnut mixture until slightly darkened, about 3-5 minutes.
- Drain in metal colander; discard oil.
- Spread on baking sheet; let cool to room temperature.
- ENJOY!
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