- 1 c flour
- dash of salt
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (opt)
- 1/8 teaspoon ground cloves Opt…or 2 t vanilla which I prefer
- 1 heaping cup diced dried fruits, (blueberries, cherries, cranberries, raisins, or figs, pineapple, apricots, papaya, peaches)
- 1 heaping cup pecans, walnuts, or other nuts
- Preheat the oven to 325 ºF (150ºC). Grease well the bottom and sides of a 9 inch loaf pan or 8 x 8 square pan.
- Mix the eggs and spices in a large bowl. Mix in the flour/salt combo a small amount at a time and continue mixing until there are no lumps.
- Stir in the fruits and nuts.
- Bake for 60 minutes.
With a sturdy bread knife carefully cut into slices while still warm and still in the dish. Remove to board. let cool. Wrap the slices in wax paper and then in a plastic bag. Keep in the frig.
~ adapted from The Book of New Israeli Food by Janna Gur.
1 lg. can crushed pineapple
1 pkg. orange Jello
1 c. cottage cheese
1/2 c. chopped nuts
1 8 oz tub of cool whip (made with real cream)
Drain pineapple juice and add water to make 1 1/2 cups liquid. Put liquid in saucepan and boil for 1 minute. Add Jello and dissolve. Let cool until slightly thickened.
Add crushed pineapple, cottage cheese, nuts and whipped cream and stir. Pour into mold or glass dish. Chill well before serving.
Serve garnished with mandarin oranges, nuts, coconut, or cherries.
This recipe came from Cooks.com
|TINY TIM CRANBERRY TARTS:
1/2 c. butter *
3 oz. cream cheese
1 c. flour
1 T sugar
Mix above into ball. Divide into 24 pieces. Press dough into mini muffin cups, well greased. (flatten mini paper liners and flatten dough onto them; then place in muffin tins)
Filling: 1 egg, 3/4 c. sugar, 2 tbsp. softened butter, 1 tsp. vanilla, 1/2 c. chopped walnuts. Mix the 5 ingredients together.
Into each mini muffin tin put 3 whole cranberries (or 8 dried cranberries). Spoon 1/2 to 1 teaspoon (we did 1 tsp) filling on top. Bake at 325 degrees for 20-25 minutes or until brown.
my changes are in blue italics.
The tarts stuck to the greased tins but the paper cups worked well.
We made some with whole cranberries and some with dried cranberries and we were pleased with both…different flavors but both appealed to our palates 🙂
*Another recipe indicates that the butter should be unsalted.
Cranberry Apple Pie
¾ cup water
½ oz brandy
1 cup sugar
12 ounces cranberries, fresh or frozen (thawed/drained)
¼ cup apple cider vinegar
1 cup golden raisins
1 apple, peeled and diced
1/4 t allspice
1/2 t cinnamon
1/8 t ground cloves
1/2 cup chopped pecans (optional)
Bring water and sugar to a boil in a medium pan on medium heat. Add remaining ingredients; return to a boil. Simmer 15 minutes til thickened. Pour into glass bowl. Cover and refrigerate overnight. Must be at room temp for pie.
see my best pie crust entry
Pie Topping and Assembly
4 – 5 apples, peeled and thinly sliced*
3/4 cups flour
1/3 cup brown sugar
½ oz brandy
1/2 t cinnamon
1/2 stick butter/margarine, chilled
350 oven. Arrange apples in pastry shell. Spoon chutney over apples. Combine flour, sugar, brandy and cinnamon in bowl. Cut in butter til crumbly. Sprinkle over chutney. Bake 40-45 minutes on the lowest rack. Serve warm with ice cream or whipped cream.
This is my favorite for brownies —
just melt, stir well, frost and enjoy ~
12 bite-size Dove dark chocolate pieces
2 T milk
2 T butter
2 T XXX sugar
Melt the chocolate pieces with the milk and butter in the microwave. Remove and stir to combine. Add the sugar and stir well. Let cool and thicken some before applying to brownies.