From my loving and dear friend Leonia Mullen (Calgary Canada) A tried & true 3rd generation recipe, makes a dark fruitcake! 1 lb. seedless raisins 1 lb. sultana raisins 1 lb. currants 1 1/2 lb. seeded raisins 3/4 lb. cherries (candied- mixed red & green) 3/4 lb. dates - chopped 1/2 lb. candied citron orange peel ( or mixed if need be) 1/3 lb. blanched almonds 2 tsp. ea. cinnamon and nutmeg 1/2 tsp. allspice 1/3 lb. pecans 3 3/4 c. flour 1 lb. butter 2 cups white sugar 12 eggs 1/2 cup fruit juice (I use grape juice) or rum 2 tsp. vanilla 1/2 tsp. salt 1/2 tsp. ground cloves Reserve 1/2 c. flour- use to flour all fruit & nuts except the cherries Mix basic cake ingredients (except fruit, nuts, citron & cherries) as per normal batter. Then add batter to the floured fruit, mix well Using 3 tiered pans (I use square stacking ones with removable bottoms), grease parchment paper (or in a pinch brown paper-either wrapping or grocery bags), place in pans-getting corners as straight as possible. Place a layer of batter, then place the cherries-alternating colors across the pan-add a layer of batter, repeat ending with batter. Fill all pans evenly. Bake @ F 275 for 3-4 hours. I place a pan of water in the over to add moisture while they are baking. The test for doneness is when the top springs back when indented with a light touch. Tops will be browned and some slight cracking may occur. Let cool-remove from pans still in paper. Wrap tightly in plastic wrap and then in plastic bags. Age in refrigerator. They may be brushed with brandy or rum occasionally. The longer they age, the richer they become. Use icing for wedding cakes found in any good cookbook, or when ready to make the wedding cake, take it to a baker to have them professionally assemble and decorate the cake. For a large wedding, you can also make more cakes and these can be cut and packaged ahead of time for the bride and groom to give away. Note: In Canada, this is our version of a Wedding Cake, very traditional, frosted with a layer of almond paste icing then the hard royal ornamental frosting, usually in white often with colored ornamental frosting roses, with the cake layers supported by columns. Figures of a bride and groom or fresh flowers are on top of the cake. At the wedding the cake is cut by the Bride and Groom and they feed each other a small piece of cake. Later the Bride and Groom will wander through the reception with a pretty basket, passing out small pieces of wrapped wedding cake. (a 1 x 1 x 3 in. piece) The cake is wrapped in colored foil, to match the wedding theme, and usually rolled in a small paper doily and tied with a piece of curling ribbon. Tradition says that if you take the piece of cake home and sleep with it under your pillow, you will dream about the one you are to marry. The top tier of the wedding cake is saved (frozen - fruitcake keeps 'forever') and it is served at the christening of the first born.
4 T Butter or butter flavored cooking oil 1-1/2 T Worcestershire sauce 2 t Soy sauce 1/2 t Ground ginger Few drops Tabasco sauce, or to taste 2 C Pecan halves Salt to taste Directions: Mix butter or oil and seasonings in 2-quart glass caserole dish. Add pecans and stir well to coat. Microwave on high for 6 to 8 minutes or until pecans are light brown, stirring after 4 minutes. Watch carefully so they don't burn. Drain on paper towels. Store in tight container.
3/4 c. butter or marg. 1 c. br. sugar 1/4 c. light molasses (not blackstrap) 1 egg 2 c. flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. gr. ginger 1 tsp. cinnamon
Cream together marg. (butter), brown sugar and molasses. Beat in egg until light and fluffy. Measure dry ingredients and mix thoroughly. Stir into creamed mixture until well mixed. Shape into 1 inch balls. Dip in sugar, place 2 inches apart on ungreased cookie sheet. Bake in a preheated oven 375 deg 8-10 min. Make 3 doz. cookies
Great make ahead cookies for a large gathering or wedding Freezer Chocolate Chippers 3 c. plus 6 Tbsp. flour 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 1/2 c. butter 1 c. plus 2 Tbsp. brown sugar 1 c. plus 2 Tbsp. sugar 1 1/2 tsp. vanilla 3 eggs 3 c. chocolate chips 1 1/2 c. nuts Mix flour, soda and salt; then set aside. Beat butter, vanilla and sugars until creamy; then beat in eggs. Gradually add flour and mix well. Shape into rolls, wrap well in plastic wrap then foil and freeze. Freeze up to 8 weeks. Slice as needed and bake at 375 degrees for 8 to 10 minutes.
4 1/3 c. sifted flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 c. vegetable shortening 1/2 c. butter or margarine softened 1 c. granulated sugar 1 c. firmly packed light brown sugar 2 eggs 1 tsp. vanilla Beat shortening, butter and sugars until well mixed; beat in eggs and vanilla. Stir together flour, baking soda and salt. Add flour mixture to egg mixute and stir to combine until soft dough forms. Divide dough into 6 equal portions; shape into rolls about 1 1/2 inches in diameter, wrap each in plastic wrap or foil and freeze. Or, if you prefer, flavor the different portions as directed below. To bake, slice solidly frozen rolls about 1/4-inch thick; arrange cookies 2-inches apart on ungreased cookies sheets and bake in 350 degrees oven for 10 minutes, until lightly browned. Transfer at once to wire rack to cool.
Coconut Cookies: Mix 1/2 cup flaked or toasted coconut into one sixth of master recipe dough. Shape and freeze. Slice and bake as directed. Makes 30 cookies. Nutty Cookies: Mix 1/2 cup coarsely chopped pecans, walnuts or peanuts into one sixth of master recipe dough. Shape and freeze. Spicy Cookies: Mix 1/2 to 1 teaspoon ground cinnamon and 1/4 to 1/2 teaspoon ground nutmeg or mace or 2 teaspoons pumpkin pie spice into one sixth of the master recipe dough. Shape and freeze. Chocolate Cookies: Mix 1 square melted and cooled unsweetened chocolate into one sixth of the master recipe dough. If desired, add 1/2 cup coarsely chopped nuts. Shape and freeze. Cherry Cookies: Mix 1/4 c. finely chopped candied cherries (both red and green are nice for Christmas) in one sixth of the master dough. Shape and freeze. Butterscotch or Maple Cookies: Mix 1/2 teaspoon of butterscotch or maple flavoring into one sixth of the master recipe dough. Shape and freeze.
These are wonderful little cookies, tasty and showy, a great addition to any cookie tray and they freeze well! 2 2/3 c. cornflakes 2 1/4 c. flour 2 tsp. baking powder 1/2 tsp. salt 3/4 c. margarine 1 c. sugar 2 eggs 2 Tbsp. milk 1 tsp. vanilla 1 c. chopped nuts (opt) 1 c. chopped dates (opt) 1/2 c. finely chopped, drained marashino cherries, plus additional for decoration. NOTE: I have never made these with the nuts or dates, although I have added some choc. chips and those were excellent! Have some additional cherry pieces for decoration. Crush cornflakes to measure 1 1/3 c. Set aside. Cream together marg. and sugar. Beat in eggs one at a time, then milk and vanilla. Mix in baking powder, then flour, stir in nuts, dates, cherries or choc. chips. Roll into small balls, roll in cornflake crumbs to coat. Top each ball with a piece of cherry. Place on greased cookie sheet. Bake until lightly brown. 375 deg. for 10 min. These are a soft cookie
Makes 24 double or triple recipe 1 c. br. sugar 1 c. shortening 2 eggs 1 Tbsp. corn syrup 2 tsp. baking soda 1 tsp. vanilla 1 pinch salt 3 1/2 c. flour -- (3 1/2 to 4) Jam or jelly Cream sugar and shortening, add eggs, vanilla and syrup and mix well. Add flour gradually with baking soda and mix. Roll out dough to a little less than 1/4 inch thick. Cut out with round cookie cutters. Cut a small center circle out of half the cookies. Bake in a lightly greased pan in a preheated oven 350 deg. until lightly brown 8-12 min. When cool, put 2 cookies together with jelly or jam. Dust with icing sugar if desired.
1 cup brown sugar 1 cup white sugar 1 cup peanut butter 1 1/2 cups Crisco shortening 2 eggs 4 cups flour 1 tsp. baking soda 1/4 tsp. salt 1 tsp. baking powder 36 Hershey kisses or ex. large choc. chipsCream together sugars, shortening, and peanut butter. Stir in eggs. Sift together dry ingredients. Work together all until thoroughly blended. Preheat oven to 375 degrees. Roll dough into 1 inch balls and roll in granulated sugar to coat. Place balls on a greased cookie sheet and bakefor 9 to 10 minutes, until they spread out and just begin to brown. Remove cookies from oven and press a Hershey's kiss gently into the center of each cookie. Return to oven and bake for another 2 to 5 minutes. Allow cookies to cool for 5 to 10 minutes before removing from cookie sheet. Makes 3 doz. can be doubled
1 tsp Garlic salt or powder 1 Tbsp Parsley flakes 1 tsp Italian seasonings 5 lb Bisquick 44 oz Water, cold (5 1/2 c.) 1 lb Cheddar, sharp -- grated 1/2 c Butter Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. Makes 60. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch you can use 2 C. Bisquick 1/2 cup cold water 3/4 c. grated cheddar which will yield about 12 biscuits.
2 carrots, cut into 1" pieces 1 teaspoon ground cinnamon 1 teaspoon finely shredded orange peel 1/2 teaspoon ground nutmeg 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or margarine 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla 1/2 cup raisins In a saucepan, cook carrots in a small amount of boiling water about 15 minutes or till tender. Drain, reserving 1/4 cup liquid. In a blender container or food processor bowl, combine the carrots, reserved liquid, cinnamon, orange peel, and the nutmeg. Cover and blend or process till the mixture is smooth. In a mixing bowl, stir together the flour, baking powder, bakingsoda, and salt; set aside. In a large mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add brown sugar and beat till fluffy. Add eggs and vanilla; beat well. Add flour mixture and carrot mixture alternately to beaten mixture, beating on low speed after each addition just till combined. Fold in raisins. Turn batter into two greased 8 x 4 x 2-inch loaf pans. Bake in a350 degree oven for 35 to 40 minutes or till a wooden toothpick inserted near center comes out clean. Cool bread 10 minutes in pans. Remove from pans; cool thoroughly on wire racks.
2 cups unsifted all-purpose flour 1/4 cup brown sugar 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/3 tsp cloves 1/3 tsp nutmeg 1/3 tsp salt 1 cup buttermilk 1 egg, well-beaten 1/3 cup honey Mix all dry ingredients together. Add the buttermilk, egg, and honey. Blend well. Note: For a moist loaf, reduce flour by 1/4 cup and add a little more honey or buttermilk. Pour mixture into an oiled 9x5x3" loaf pan and bake at 350F for 50-60 minutes
1/2 c chopped onions 1 tbl shortening 1 egg, slightly beaten 1/2 c milk 1 c cooked sausage, drained 1 1/2 c buttermilk biscuit mix 1 c sharp cheese, grated 2 tbl poppy seeds 2 tbl butter, melted Heat oven to 400 degrees, saute onions in shortening until tender and light brown. Combine egg and milk, add to biscuit mix and stir until well blended. Add onions and sausage, and 1/2 of cheese. Spread dough in greased 8 X 1-1/2 round or square glass baking dish. Sprinkle top with remaining cheese and poppy seed. Sprinkle melted butter overall. Bake 20 to 25 minutes.
from Leonia Calargy Canada 4 oz butter 4 oz sugar 1 1/2 cup flour 1 1/2 teaspoon baking powder 1 cup sultanas Cream butter and sugar. Add rest of ingredients and mix well. Place large tablespoons full of mixture on baking tray. Sprinkle with extra sugar and bake at 200 degrees celcius for 12 - 15 minutes.
2 3-oz pkgs. lemon jello 2 cups boiling water 2 cups 7-UP 1 lg can crushed pineapple (drain well and save juice) 2 lg diced bananas juice of 1/2 a lemon 1 c. pineapple juice (if there isn't enough, add water) 1/2 c. sugar 2 T. flour 1 egg, slightly beaten 2 T. butter, melted 1 c. Cool Whip or Dream Whip 1 can Angel Flake Coconut 1/2 c. pecan pieces Mix the jello and boiling water. Cool. Add the 7-UP. When mixtureis about to congeal, add the pineapple. Add the bananas which have been soaked in lemon juice. Pour into a 9x13 inch container and let chill until firm. Mix the suagr and flour. Add the beaten egg and butter. Add the pineapple juice. Cook over low heat until thickened, stirring as it cooks, until mixture is thick. Let cool Fold in whipped topping and coconut. Spread this topping over the firm chilled base. Sprinkle with pecan pieces. |
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