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Brandied friendship cake and starter
Ingredients
1‘ c Brandy
1 lb Peaches with juice
6 c Sugar, divided (to 7 1/2 cup )
1 lb Pineapple tidbits or chunks can, with juice
1 lb Fruit cocktail; can, with juice
10 oz Maraschino cherries; jar
1 Box yellow cake mix
‘ c Oil; to 3/4 cup
2 Eggs; to 4 eggs
1 Vanilla instant pudding (sma l package)
1‘ c Fruit; from starter
1 c Nuts; chopped
Method
Mix thoroughly brandy, peaches with juice and 2 to 2 1/2 cups of the sugar. Put in glass jar loosely covered. Let stand 10 days at room temperature. Stir every day. On the 11th day, add 2 to 2 1/2 more cups sugar and pineapple with juice. Stir every day. On the 21st day add remaining 2 to 2 1/2 cups sugar, fruit cocktail with juice and Maraschino cherries. Stir every day. On the 31st day, drain juice; save for starter or give to a friend. Use fruit for cakes. Makes enough for 3 to 5 cakes. Fruit can be frozen to keep or is great over ice cream. Starter can be kept in refrigerator 4 weeks. Cake: Mix together cake mix, oil, eggs, pudding mix, 1 1/2 cups fruit from starter and nuts. Grease and flour Bundt or angle food cake pan. Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This cake burns easily, so check it often.
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Better Butter Cookies
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1/4 cup peanut butter
3 eggs
3 tablespoons vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts. Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
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Caramel Corn
Ingredients
10 cups popped corn
1/2 cup butter
1/4 cup corn syrup
1 cup packed brown Sugar
1/2 tsp salt
1/2 tsp baking soda
1 can of your favorite nuts (optional)
Method
Combine butter, corn syrup, sugar and salt. Heat until bubbly around edges stirring occasionally. Continue to cook for 5 min over medium heat. Remove pan from heat add baking soda. Stir until foamy. (note: mixture will double in volume). Pour over popped corn and nuts. Mix well. Place on cookie sheet. Bake at 200 for 1 hour, stirring every 15 min.
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Spiced Pecans
Ingredients
1/4 cup (1/2 stick) butter
1/2 cup (packed) golden brown sugar
1/4 cup water
1 teaspoon salt
2 teaspoons Chinese 5-spice powder
1/2 teaspoon ground cumin (optional)
1/2 teaspoon ground black pepper
4 cups pecan halves
Method
Preheat oven to 350 F. Butter 2 large baking sheets. Melt butter in large skillet over medium heat. Add brown sugar, water, salt and spices, stir until sugar dissolves. Add nuts to sugar mixture and stir until syrup thickly coats nuts, stirring constantly, about 5 minutes. Transfer nuts to baking sheets. Bake until golden, about 10 minutes. Cool.
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Florida Conch Fritters
Ingredients
2 cups water
1 tbsp. accent
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tbsp. black pepper
3/4 tbsp. thyme
4-6 cups self-rising flour
3 lbs. conch meat (fresh ground)
1/2 cup ground sweet pepper
1/2 cup ground carrot
1/2 cup ground onion
dash hot pepper sauce
Directions
Mix together first 6 ingredients. Add enough flour to form a thick batter, then add the remaining ingredients. Batter should be stiff enough to roll like a meatball. Roll in flour and drop into oil heated to 350 degrees. Cook until brown. Serve with tangy cocktail and tartar sauce. Serves 15 for cocktails.
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Chocolate Graham Crackers
Ingredients
1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
To make the chocolate glaze
1/2 cup semisweet chocolate chips
1 Tbsp shortening
Directions
Heat oven to 375 degrees. Beat 1 cup of shortening, the brown sugar and honey in a large bowl with an electric mixer on medium speed or mix with a spoon. Stir in
flour, baking powder and salt (This is where I would add the cocoa for the
chocolate cookies). Roll half of the dough at a time 1/8" thick on lighty
floured cloth-covered surface. Cut into 2 1/2 inch rounds or squares. Place 1"
apart on ungreased cookie sheet. Bake 7-9 minutes or until edges are firm. Cool
1-2 minutes; remove from cookie sheet to wire rack. Cool completely.
To glaze - melt the chocolate chips and shortening over low heat stirring occasionally. Drizzle over the cookies.
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Apricot Sorbet
Ingredients
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
Directions
Pur‘e the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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Oreo Mint Ice Cream
Directions
2/3 C. coarsely chopped Oreo's
3/4 C. sugar
2 eggs
2 C. heavy cream
1 C. milk
2 t. peppermint extract
Directions
Whisk the eggs in a mixing bowl for 2 minutes, until light and fluffy. Whisk in the sugar and beat until dissolved. Heat the cream and milk until it just begins to steam. Do not boil. Slowly add 1 C. of the cream to the egg mixture. Add the eggs to the pan with the rest of the cream. Blend well and cook for 1 minute. Add the peppermint extract. Chill for 4 hours.
Pour mixture into the freezer. Follow the manufacturer's instructions. Just before the ice cream is done, add the crushed cookies.
Makes a generous quart. |
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