HOLIDAY FRUITCAKE
2 eggs
2 C water
1 pkg Pillsbury date bread mix
1 pkg. Pillsbury nut bread mix
2 C candied cherries, cut in half
1 C. candied pineapple, cut in wedges
2 C pecans
2 C raisins
Grease and flour bottom and sides of bundt pan.
In bowl, combine eggs, water, date and nut bread mixes. Mix well and add pecans, raisins, cherries and pineapple.
Pour into pan and bake at 350 for 65-75 minutes.
Cool for 30 minutes and remove from pan.
TRIPLE ORANGE ANGEL FOOD CAKE
1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping
Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Note: Excessive stirring will cause whipped topping to become watery.
DATE-NUT STICKS
1 1/2 sticks unsalted butter
2 large eggs, beaten
2 cups sugar
8 ounces chopped dates
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 1/2 cups crispy rice cereal
3 cups finely grated coconut
In a saucepan over medium heat, melt the butter. Add the eggs, sugar, and dates. Bring it to a boil, reduce the heat to low, and simmer for 10 minutes, stirring constantly. Remove from the heat and stir in the vanilla, pecans, and cereal. Cool and shape into finger-sized sticks. Roll the sticks in coconut.
BEST EVER FRUITCAKE - Mary M Jones/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.
MOLASSES COOKIES - Mom's
6 cups flour
3 tsp baking soda
1 c margarine
1 cup brown sugar, packed
2 teaspoons ground ginger
1 teaspoons ground cinnamon
dash salt
1 c Hot water
1 cup molasses
cream butter and sugar until fluffy. Mix in water and molasses.
Add dry ingredients, Divide dough in thirds; wrap in plastic.
Chill for at least 1 hour. Preheat oven to 350º On a floured surface, roll dough. Cut into desired shapes with cookie cutters.
Bake 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.
MOM'S WHISKEY CHERRIES
1 qt. sour cherries
1 qt. whiskey
1 pound sugar
Put in jar and leave until sugar dissolves
WHISKED CHERRIES
Sweet fresh cherries (not sour cherries)
An ample supply of whiskey of your choice
A little sugar
A little water
Wash and pit the cherries.
Bring 1 cup of sugar and 2 cups of water to boil in a saucepan over medium heat. Blanch the cherries, a cup at a time, for 2 minutes in the syrup. Remove cherries and let them cool as you go.
Keep 1 cup of the blanching syrup. Add another 2 cups of sugar, and bring to a boil. The sugar should dissolve. Allow to cool a little. Add 3 cups of Whiskey. Pour over cherries & seal. If the cherries aren't covered, add more whiskey until they are! Let sit for a few months for best results.
Can these into sterilized pint jars - follow the same steps that you would for canning any other fruit or vegetable, or if they're just for your own use for the next few months, they'll keep for quite a long time in the refrigerator.
CELEBRATION CHERRIES
2 Packages (20-ounces each) frozen, unsweetened, loose-pack, pitted, Dark Sweet Cherries
2 Cups Sugar
1 Bottle (4/5 quart) Light Rum, Whiskey or Brandy
Place cherries in a large glass jar. Pour sugar over cherries. Add rum and cover.
Refrigerate, shaking jar occasionally, until sugar dissolves (at least three weeks).
Serve picks with the cherries, if used alone. Good served cold over ice cream. Leftover Celebration Cherries can be served as an after-dinner liquer.
CELEBRATION CHERRIES ~ QUICK VERSION
1 Can (17 ounces) Pitted, Dark, Sweet Cherries in Extra-Heavy Syrup
1/2 Cup Light Rum
Drain cherries, reserving 1/2 cup syrup. Mix reserved syrup with rum. Stir in cherries and cover. Refrigerate three hours.
ITALIAN PECAN CREAM CAKE
BATTER
1 Cup Shortening (room temp)
1 Cup Sugar
5 Eggs
2 Cups Flour
1 Teaspoon Baking Soda
Pinch of Salt
1 Cup Buttermilk
1 Teaspoon Vanilla
1 Cup Chopped Pecans
1 Cup Shredded Coconut
ICING
2 Sticks Butter or Margarine (room temp)
8 Ounces Cream Cheese (room temp)
1 Teaspoon Vanilla
1 Pound Powdered Sugar
1 Cup Chopped Pecans
Preheat the oven to 350.
To prepare the batter, cream the Shortening and Sugar with an electric mixer. Add the Eggs, one at a time, thoroughly mixing after each addition. Mix the Baking Soda and Salt together in a separate bowl. Add a portion of the dry ingredients to the creamed mixture and blend thoroughly. Add part of the Buttermilk and, again, blend completely. Repeat this procedure several times, ending with the flour mixture. Add 1 teaspoonful of Vanilla and mix thoroughly. Fold in 1 cup of pecans and the coconut.
Pour the batter into three 8-inch-square or -round greased and floured baking pans. Bake the layers in the oven for 20 to 25 minutes or until a toothpick, inserted in the center of the layers, comes out clean. Remove the layers from the oven and cool them slightly, then turn them onto racks to cool completely before icing.
To prepare the icing, cream the Butter or Margarine, Cream Cheese, and 1 teaspoon of Vanilla with an electric mixer. Gradually add the Powdered Sugar until thoroughly mixed. Fold in 1 cup of Pecans. Ice the cake when the layers are completely cooled.
Serves 8.
MAKE AHEAD TIRAMISU
2 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 cup boiling water
32 Reduced Fat NILLA Wafers, divided
1 tub (8 oz.) Light Cream Cheese Spread
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Topping, thawed
1 cup fresh raspberries
1 tsp. unsweetened cocoa powder
STIR coffee granules into boiling water until dissolved. Place 16 of the wafers on bottom of 8-inch square dish. Spoon 1 Tbsp. of the coffee mixture over wafers.
ADD 2 Tbsp. of the coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish. Repeat layers with remaining wafers, 1 Tbsp. coffee mixture and remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries and cocoa powder just before serving. Store leftover dessert in refrigerator.
CHOCOLATE CANDY CANE CAKE
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) Sour Cream, can use FAT FREE
1/2 cup vegetable oil
1/2 cup water
4 squares Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon batter into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
PLACE 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish with remaining crushed candy canes. Cut into 18 slices to serve.
NOTE:
Can serve drizzled with additional melted semi-sweet chocolate and topped with raspberries, if desired.
