Ingredients:
1 refrigerated raw sugar cookie dough
2 tablespoons orange liqueur or juice
1 (12 ounce) container soft cream cheese
4 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 large can crushed pineapple
2 small cans mandarin oranges
4 medium bananas, sliced
Strawberries
Nuts

Glaze:
1 cup water
1 cup sugar
1 tbsp corn syrup
3 tbsp cornstarch
3 tbsp strawberry gelatin

Preparation:

Preheat oven to 350 degrees.

Coat 12-inch pizza or springform pan with nonstick cooking spray. Press cookie dough evenly into bottom of pan and bake 15-20 minutes. Cool Completely.

In mixing bowl, combine cream cheese with sugar, liqueur or juice and vanilla.

Spread over crust to 1-inch from edge.

Arrange fruit and nuts on top.

Glaze: Cook water, sugar, corn syrup, and cornstarch together until thick and clear. Stir in gelatin. Cool before putting on fruit. Refrigerate.

Like This Page? Bookmark it:

Ingredients:
1 refrigerated raw sugar cookie dough
1 (8 oz.; 0,2 kg) pkg. cream cheese
2 tbsp. sugar
1 tsp. vanilla
Fresh or canned fruit to cover 14″ (35 cm) pizza pan

Preparation:

1. Wash and drain fruit well.
2. Cut cookie dough in slices, put on pizza pan. Press together to form crust. Bake at 325 degrees F (160 C) for 20 minutes or until lightly browned. Cool.
3. Beat cream cheese, sugar, vanilla until fluffy. Spread on cooled cookie crust, arrange sliced fruit in circles.
4. Glaze with: 1 tbsp. water. Brush over all fruit. Refrigerate.

Like This Page? Bookmark it:

Ingredients:
200 g (7 oz) candied pineapple and pears
100 g (4 oz) candied citron
250 g (0.5 lb) halved red and green candied cherries
300 g (10 oz) pecans, almonds and hazelnuts, coarsely chopped
400 g (0.9 lb) raisins
8 cl (5 Tbs)sherry

225 g (8 oz) butter
450 g (1 lb) sugar
pinch of salt
pinch of nutmeg
6 eggs
450 g (1 lb) flour
2 tsp. baking powder

Preparation:

1. Combine pineapple, pears, citron, cherries, pecans, almonds, hazelnuts and raisins. Pour in sherry; mix well. Cover and let stand at room temperature over night.

 

2. Preheat oven to 135 C (275 F). Line 9 x 5 x 3-inch loaf pan with parchment (baking) paper.

 

3. Combine flour and baking powder. Set aside.

 

4. In large bowl cream butter with sugar until fluffy. Beat in eggs, salt and nutmeg. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans.

 

5. Bake for 2 1/2 hours on lower-middle rack of oven. Remove from pans. Remove paper and let cool completely on rack.

    

   To store: Wrap cooled fruitcake in aluminum foil and store in refrigerator for 4 weeks.

Like This Page? Bookmark it:

Ingredients:
3 cups fruit pie filling (apple, cherry, peach)
1 c. homemade bisquick mix
1/4 c. milk
1/4 c. sugar
2 tbsp. butter, melted

1. Heat pie filling to boiling in 1 quart saucepan. Pour into casserole.

 

2. Mix homemade bisquick, milk, sugar and butter until well blended. Drop by spoonfuls on top of fruit.

 

3. Bake at 350 F (175 C) for 30 minutes or until golden brown.

Like This Page? Bookmark it:

Preparation:

1. Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small tea-spoon soda put in at last moment.

 

2. After tea, take all the flour, (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o’clock in the evening, if sufficiently light, put one-third of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’clock, if light enough, begin kneading, and continue for an hour, adding meanwhile all the other ingredients. This will make seven loaves.

 

Mrs. Woodworth, Springfield, Mass

Like This Page? Bookmark it:

Preparation:

1. Steam the citron and apricots until they are soft, and then cut them in the required manner.

 

2. Prepare the other fruits and the almonds.

 

3. Cream the butter, add the sugar, egg, and milk, and beat thoroughly.

 

4. Sift the baking powder and spices with the flour and add these.

 

5. Dredge the fruits and nuts with flour and fold them into the mixture.

 

6. Bake for 2 hours in a slow oven in small loaf pans lined with paper and containing about a 1/2 inch layer of flour in the bottom, or steam for 3 hours and then bake for a short time in a moderate oven.

Like This Page? Bookmark it: