BEST EVER FRUITCAKE - Mary/marmac34
this is a very moist cake.
for the cake:
1 can coconut
3 c golden raisins
1 1/2 c chopped Dates
2 c chopped nuts
1 1/2 c candied cherries
1 1/2 c candied pineapple
3 T Brandy flavoring (optional
1/2 lb. orange peel (optional
1/2 lb lemon peel (optional
1/4 c flour
mix all together, set aside
2 c brown sugar packed
1 c margarine softened
1 c eggs (4 lg
1/2 c orange marmalade
1/2 c orange juice
2 3/4 c flour
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp cloves
1 tsp salt
Preheat oven to 250º.
In large mixing bowl, cream sugar and butter Add eggs beat well. add dry ingredients, marmalade, and juice. Stir in fruit mixture. Pour batter into 5 small greased pans.Bake 250º oven about 2 hrs. keep checking.
place a pan of water on bottom oven rack while baking.
LEMON CUTOUT COOKIES - Mary/marmac34
1/2 c shortening, softened
1 1/2 cup sugar
1 large egg
1/3 c lemon juice
2 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
dash salt
can add yellow food coloring
Blend butter & sugar until fluffy. Add egg & lemon juice, mix until just combined. Add flour & baking powder and soda. wrap in plastic wrap & put in refrigerator overnight. Cut out with cookie cutters. Decorate with icing. Can be stored in freezer undecorated for 2 months. bake 375º 8 - 10 min.
ICING
1 1/4 c confectioners sugar
2 T lemon juice
coloring if desired
CHOCOLATE CUTOUTS - Mary/marmac34
3/4 c margarine, softened
2 c sugar
3 egg
3 tsp vanilla
3 c flour
1 tsp baking powder
4 1 oz squares unsweetened chocolate - melted, or can use 1/2 c cocoa plus 1 1/2 T marg.
Mix together.
Cover and chill 2-3 hours.
Heat oven to 350º.
roll to 1/4 in. thick on lightly floured board.
add 3 T cocoa to 1 c flour when rolling cookies, to keep them from turning white.
Cut into desired shapes
Place on greased baking sheet. Bake 10 -12 minutes
SWEET POTATO CASSEROLE - Mary
1 lg can sweet potatoes, cut in chunks
3/4 - 1 cup brown sugar
1/4 cup butter, softened
1 1/2 - 2 c minature marshmallows
cinnamon
nutmeg
layer sweet potatoes,sugar, butter, marshmallows, cinn. and nutmeg in a greased casserole
sprinkle cinn. and nutmeg on top
Bake at 350º for 30 minutes.
BACON CHEDDAR JALAPENO POPPERS ~ nynana34/marmac34
1 (16 ounce) package Cheddar cheese
6 jalapeno, banana, or long yellow peppers, seeded and halved
12 slices bacon
Preheat the broiler. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet. Broil 5 to 10 minutes, or until the bacon is evenly brown.
LEMON MERINGUE PIE - marmac34/Mary
this is the one that use to be n the Kingsford/s Corn Starch box. it's the best there is. I've used it for years.
1/4 c KINGSFORD'S Corn Starch
1/2 c Sugar
1/4 tsp Salt
1 1/2 c Water
3 Egg yolks
2 T Margarine
1 1/2 tsp Grated lemon rind
1/3 - 1/2 c Lemon juice, I use 1/2
MERINGUE
3 Egg whites
6 T Sugar
Mix 1/4 cup Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in double boiler. Slowly stir in 1-1/2 cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 3 egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water.
Stir in 2 tablespoons Margarine,
1-1/2 teaspoons grated lemon rind
1/3 - 1/2 cup lemon juice. Cool to room temperature. Turn into baked 9-inch pastry shell.
MERINGUE - Beat 3 egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350º. oven 15 to 20 minutes or until meringue is lightly browned.
RUM COOKIES - this recipe is about 80 yrs old
1/2 lb. brown sugar
1/8 pt. dark corn syrup
1/2 tsp rum
3/4 c grated coconut
1 c flour
1/4 tsp baking soda
mix together and form into balls. bake at 350º til lightly brown
MINT COOKIES marmac34
2 tubes Ritz Crackers
1 c milk chocolate wafers
1 pkg mint chips
Melt chocolate, dip crackes in chocolate using a fork. remove and place on wax paper. chill till firm
BLUE CHEESE DRESSING ~ marmac's
1 qt jar heavy/REGULAR mayo
16 oz sour cream
2 4 oz Blue Cheese Crumbles (can use more cheese
minced garlic to taste
Let set in frig covered for at least 24 hrs
BLU CHEESE DRESSING - MarMac34
1 1/2 c crumbled Blue Cheese
2 (3 oz) pkg Cream Cheese
1 c mayonnaise
Mix together, keep refrigerated.
SOUR CREAM CUTOUT COOKIES - Marmac34
the Sour Cream keeps them moist
1 c margarine, softened
2 c confectioners sugar
1 egg
1/4 c sour cream
1/4 c honey
2 tsp vanilla
3 1/2 c flour
1 tsp baking soda
1 tsp cream tartar
1/8 tsp salt
food coloring (optinal)
mix ingedients, chill at least 2 hrs, roll out and cut in desired shapes, place 1 in. apart on greased baking sheets, bake 325º 8-10 min decorate as desired, about 8 doz
PEANUT BUTTER CHOCOLATE BUBBLE RING - marmac34
2/3 cup milk
1/4 cup peanut butter
1 egg
2 cups flour
4 tsp. sugar
1/2 tsp. salt
1 tsp. yeast
1/2 cup sugar
1/2 tsp. cinnamon
1/4 cup butter, melted
20 chocolate kisses
Mix together the milk, peanut butter, egg, flour, sugar, salt and yeast using the dough cycle on the machine. Cover and rest 10 minutes. Divide the dough into 20 even pieces. Flatten each piece into a three inch circle. Place a kiss in the center of each circle and roll into a ball around the kiss. In a small bowl, mix together the 1/2 cup sugar and the cinnamon. Dip the balls into the melted butter and then roll them in the sugar/cinnamon mixture. Arrange the balls in two layers in a ring mold pan. Bake at 375º for 20 minutes.
CHOCOLATE CAKE SURPRISE - Mary
2 1/2 cups chopped walnuts
1 cup flaked coconut
1 (18.25 oz) pkg chocolate cake mix
1 (3.9 oz) pkg instant chocolate pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
2 (8 oz) packages cream cheese, softened
1/2 cup butter
3/4 cup confectioners sugar
Preheat oven to 350º. Grease a 10x15 jellyroll pan. Sprinkle walnuts and coconut evenly over bottom of pan. Stir together cake mix and pudding mix. Make a well and pour in water, oil, and eggs. Beat until blended on medium speed. Pour into prepared pan. Set aside. In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners' sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect. Bake in the preheated oven for 40 to 50 minutes. Makes 16 serving
