Fruitcake Best-ever

Fruitcake - Best-ever

Ingredients: 1-1/2 lbs Mixed colors of candied fruit, chopped 1 cup Walnuts, chopped 1 cup Pecans, chopped 1/2 lb. Dark seedless raisins 1/2 lb. Chopped dates 1/4 cup Flour 1 cup Shortening 2 cups Brown sugar 1 cup (4 large) Eggs 1/2 cup Grape jelly 1/2 cup Grape juice 2-3/4 cups Sifted flour 1 tsp Baking powder 1 tsp Salt 1 tsp Cinnamon 1 tsp Allspice 1/2 tsp Nutmeg 1/2 tsp cloves

Instructions: Mix first six ingredients in large bowl, set aside. Stir shortening to soften. Gradually add sugar and cream till light and fluffy. Add eggs to creamed mixture, one at a time, beating well after each. Soften jelly and combine with grape juice. Sift flour, baking powder, salt and spices 3 times; add to creamed mixture alternately with grape juice. Beat till smooth after each addition. Pour over fruits and nuts; mix. Line pan or pans with paper (tube pan or loaf pans). Do not flatten. Bake in very slow oven at 250 degrees for 3-4 hours. Cool in pan. Place pan containing 2 cups water on bottom shelf of oven to get greater volume, moist texture, shiny glaze.

Clove Cake

Sausage Quiche Squares

Strawberry Coffee Cake

Coleslaw

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Chicken ‘N Broccoli Almondine

Chicken ‘N Broccoli Almondine

Ingredients: 1/3 cup Blue Bonnet butter Blend 1/3 cup Planters Sliced Almonds 1/4 cup All-purpose flour 1/4 teaspoon Salt 1/8 teaspoon Ground black pepper 2 whole Boneless chicken breasts, split (about 1 lb) 1/2 teaspoon Thyme leaves 1/2 cup Dry white wine or chicken stock 2 cups Broccoli flowerets, cooked

Instructions: In skillet, over medium-low heat, melt butter blend. Add almonds; cook, stirring occasionally, until golden brown, about 5 minutes. Remove almonds with slotted spoon; set aside. Combine flour, salt and pepper. Coat chicken with mixture; shake off excess. Stir thyme into skillet. Over medium heat, brown chicken on both sides; stir in wine or chicken stock. Cover; cook over low heat for 5 to 10 minutes or until done. Add broccoli, cook until heated through. Remove broccoli and chicken to heated platter. Heat pan juices to boiling, stir in almonds; spoon over chicken. Makes 4 servings.

Lemon Cake

Lemon Cake

Cake Ingredients: 1/4 Cup           Butter 1/2 Cup           Shortening 2 Cup             Sugar 3                 Eggs 3 Cups            Flour 1/2 teaspoon      Salt 1/2 teaspoon      Soda 1 cup             Buttermilk 1 teaspoon        Vanilla 1 teaspoon        Lemon Juice 1 teaspoon        Grated Lemon Rind

Instructions Cake: Cream butter, shortening & sugar in mixing bowl. Add eggs, one at a time, mixing well. Combine flour, salt & soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, lemon juice & lemon rind, mixing sell. Pour into greased 10” tube pan. Bake 350 deg for 1 hour. Remove from oven; pour Lemon Glaze over cake while it is still hot.

Glaze Ingredients: 1/4 Cup Butter 1 Cup Powdered Sugar 1 Lemon Juice only

Instructions Glaze: Melt butter over low heat in small saucepan. Add sugar & juice, mixing well.