Cake, Christmas, Desserts, food, Holidays, Random, recipe, We Love To Cook

Christmas Fruit Cake

 

Christmas Fruit Cake
Print Recipe

Christmas Fruit Cake

Author: -Betty Levinthal- We Love to Cook, Kenmore Mercy Hospital

Ingredients

  • 1 package yellow cake mix
  • 1/2 cup water
  • 1 pound walnuts
  • 1 tsp lemon extract
  • 1 tsp almond extract
  • 4 eggs
  • 3/4 tsp salt
  • 1 pound white raisins
  • 1 pound mixed candied fruit
  • Flour
  • Sherry wine or alcohol of choice

Instructions

  • Blend cake mix, eggs, water and flavoring at low mixer speed; when blended mix 4 minutes at medium speed. Dredge chopped nuts and fruit in 1/2 cup flour and add to cake mixture.
  • Pour into two well greased 9"x5" loaf tins, lined with 3 thicknesses of wax paper.
  • Place small pan of water in oven that had been preheated to 275 degrees F. (If using glass pans temperature should be 250 degrees). Place cakes on either side., Bake 2 1/2 hours to 3 hours or until tester comes out clean.
  • When done cool 15 minutes on a rack and peel off the wax paper.
  • When cold, moisten each cake with about 1/4 cup of wine.
  • Wrap well and store in refrigerator.

Notes

-Betty Levinthal- We Love to Cook, Kenmore Mercy Hospital

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baking, Circle of Serbian Sisters, Cookies!, Desserts, International Foods, recipe, Serbian

Moon Crescents (Gurabije)

 

Circle of Serbian Sisters
Print Recipe

Moon Crescents (Gurabije)

Author: Circle of Serbian Sisters

Ingredients

Cookie

  • 1 cup lard
  • 1 cup sugar
  • 3 cups flour
  • 4 egg yolks
  • 1/2 tsp lemon extract
  • 1/2 lemon juice from 1/2 lemon

Optional toppings (see instructions below)

  • 1-2 egg whites
  • chopped nuts
  • 1/2 cup white sugar
  • 2 tsp cornstarch

Instructions

Cookies

  • Cream lard and sugar until light and fluffy; add egg yolks and blend in.
  • Add lemon extract and juice and then blend in the flour, mixing well.
  • Roll dough out on floured board to about 1/2" thickness. Cut with cookie cutter into quarter moon shapes.
  • Bake on ungreased pan at 325 degrees for 25 minutes.

Optional Toppings

  • Prior to baking, tops of cookies can be brushed with egg whites (unbeaten) and sprinkled with chopped nuts.
  • For a more decorative cookie, beat until stiff 2 egg whites to which 1/2 cup sugar and 2 teaspoons cornstarch have been added. Beat until very stiff, put meringue into pastry bag and with a rosette ti, pipe meringue across center of cookie. Bake as directed.

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food, International Foods, Jewish/ kosher, Random, recipe, Sharing Our Best (Canton Chapter of Hadassah)

Borscht Horseradish Mold

 

Sharing Our Best
Print Recipe

Borscht Horseradish Mold

Author: Sharing Our Best

Ingredients

  • 1 quart jar beet borscht
  • 6 oz lemon gelatin
  • 1 tbsp. Sugar
  • 1/4 cup cider vinegar
  • 5 oz jar Horseradish see below
  • 1 lb geflite fish Optional

Instructions

  • Drain borscht; heat 1 1/2 cups of the liquid; dissolve gelatin in hot borscht. Add sugar, vinegar and remainder of cold borscht juice. Chill until somewhat thickened. Blend in 2.5 oz- full 5 oz jar of undrained horseradish. Fold in beets. Spoon into 6 cup mold. Chill
  • Optional: add 1 lb jar of drained and diced geflite fish with the horseradish and beets. Spoon into a 2 quart mold. If using a fish mold use slivers of black olives for eyes.

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random stuffs mostly vintage and found

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