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Glorious Golden Fruitcake

Sift the flour, baking powder and salt together and reserve 1/4 c of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well […]

Filled Pumpkin Cookies

-FILLING – 2 c Raisins 3/4 c Chopped walnuts 1/2 c Frozen orange juice -concentrate;thawed Prheat oven to 375 degrees In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder, spice, and flour one cup at a time mixing after each addition. The dough will […]

Rosalynn Carters Peanut Brittle

1. Blend sugar, corn syrup, water, and butter. Cook to 230F. on a candy thermometer. Add peanuts and cook to 280F. Stir occasionally and continue cooking to 305F. Remove from heat. 2. Add baking soda and stir quickly until mixture foams. Quickly pour into 2 buttered 15x10x1″ pans and spread thinly over entire surface of […]

Cranberry-maple Sauce

BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6-to-8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and […]

Eggsquisite Easter Baskets

Mix peanut butter and chips over low heat or place in e until melted. Add shredded wheat. Cool slightly, then mold into baskets – wonderfully yucky! Try shaping over back of bowl. Place baskets in fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful.

Tradional Pumpkin Pie

Preheat oven to 425 degrees. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Eagle Brand […]

Coconut-peanut Brittle

Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such […]

Tortiere

Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is absorbed, 30 to 45 minutes. Stir frequently, reducing water if […]

Fruit Filling For Japanese Fruitcake

* – pineapple should be crushed & drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.

Petite Babas

RUM SYRUP 1 c Sugar 1/2 c Rum 1/2 c Water Combine 2/3 cup flour, sugar and yeast. Heat milk and margarine until very warm (120 – 130 F). Add to dry ingredients and beat 2 minutes. Stir in more flour to make a stiff batter. Cover; Let rise until doubled – about 1 hour. […]

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