White Fruitcake

Dorothy-Ann's [Stiles] White Christmas Fruit Cake

I c butter

½ pound of each:

white raisins, mixed peel, mixed fruit peel

1 ½ cups sugar

6 beaten eggs

2 ½ cups flour

2 tsp almond flavouring

½ tsp baking powder

½ tsp salt

juice and rind of 1 lemon

blanched almonds, red and green cherries, pineapple rings

Put all fruit pieces into a large bowl and cover with flour – just enough just

to dust all pieces individually so they won’t fall to the bottom of the cake.

Cream butter and sugar gradually in bowl, add eggs, add grated rind and juice of lemon, almond flavouring, then sifted dry ingredients.

Add fruit, which has been dusted with extra flour.

Pour into a round tube cake pan

Bake at 275-300 for 2 ½ - 3 hours

Store in a cool dry area – well wrapped in foil.

Stuffed Dates

Stuffed Dates

1 c. peanut butter

1 c. icing sugar

2 tbsp. butter

Blend together

Split dates – spoon in approx 1 tsp filling – roll in sugar

Peanut Butter Balls

Peanut Butter Balls

1 c. peanut butter

1 c. icing sugar

2 tbsp. butter

½ c. date/walnuts (optional)

2 tsp. vanilla

Roll into balls, roll through icing sugar and coconut or sprinkles or

melt chocolate and cover them.

Peanut Brittle

Peanut Brittle

2 cups sugar

½ tsp. salt

1 cup water (HOT)

1 cup corn syrup

Cook at 295 degrees. Add ¼ tsp. soda and 1 tbsp. butter.

Stir until stopped foaming.

Pour over 2 cups of peanuts, put on greased cookie sheets.

As it cools down draw towards sides.

Divinity Fudge

Divinity Fudge

2 c white sugar

½ c corn syrup

½ c cold water

2 egg whites (beaten stiff)

1 tsp vanilla

Combine sugar, corn syrup, and water in saucepan. Cook, stirring until sugar dissolves. Then cook over low heat, without stirring, to hard ball stage (265 degrees - or until makes a long hair-like strand).

Put whites and salt in large bowl; beat on high speed until stiff (about 2 1/2 minutes). Slowly pour hot syrup into egg whites while continuing to beat until mixture thickens. Add vanilla and chopped nuts or cherries; beat until mixture will hold its shape. Drop from a teaspoon onto waxed paper.

Cherry Surprises

Cherry Surprises

½ c soft butter

1 ½ c icing sugar (or more)

1 ½ c fine coconut

1 tbsp cream

1 tsp vanilla

maraschino cherries

graham wafer crumbs

Mix to a stiff paste.

Drain cherries well and roll in paste so they are covered.

Roll in crushed graham wafer crumbs.

Chocolate Dipped Cherries

Carolyn's Chocolate Dipped Cherries

1 jar of maraschino cherries with or without stems

1 bag of chocolate chips

1/3 cup paraffin wax

Drain cherries onto paper towel so they dry off

Melt chocolate chips and wax

I use a bowl sitting over a saucepan of steaming water

Use a toothpick or something long or the stem of a

cherry to dip into chocolate

Place on waxed paper until hardened and put in containers in the fridge or freezer

Cookies ~ Birds Nests

Bird’s Nests

¾ c butter

1 c brown sugar

1 egg yolk

1 c flour

½ tsp salt

1 tsp vanilla

Fancy coconut

Reserve egg white – set aside

Cream first 3 ingredients – add remaining. Form into teaspoon size balls – roll in egg white then in coconut. Make an indent in the center.

Bake at 325 for 10 minutes.

Remove from oven and press down in center again. Bake another 10 minutes or until golden.

Remove from pan to rack. While still warm put a small amount of jam or jelly in the center of each.

**Add flour a couple of tablespoons at a time if it is hard to roll or spreads too much.

Cookies ~ Almond Fingers

Almond Fingers

1 c butter

½ c sugar

2 c flour

1 c almonds

1 tsp almond flavoring

½ tsp salt

Mix as for pastry – form into fingers

350 ~ 15-20 min

Roll in sugar while still warm. Dip ends in melted chocolate if desired.