Another Fruity Treat!
Category Archives: Recipes
Fruitcake Bars
Heirloom Fruitcake Bread
| 32 Servings | Prep: 15 Min. Bake: 1 Hour + Cooling |
- Ingredients
- 1/3 cup butter, softened
- 3 tablespoons brown sugar
- 2 eggs
- 3 tablespoons honey
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 2 tablespoons half-and-half cream
- 1 cup raisins
- 1 cup chopped dates
- 1 package (6 ounces) dried apricots, finely chopped
- 3 cups pecan halves
- In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans.
- Pack into two greased and floured 8-in. x 4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
- Bake at 300° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator. Yield: 2 loaves (16 slices each).
Directions
Eggnog Bread
| 16 Servings | Prep: 15 Min. Bake: 70 Min. |
- Ingredients
- 1/4 cup butter, melted
- 3/4 cup sugar
- 2 eggs, beaten
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup eggnog
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup chopped red and green candied cherries
- In a large bowl, combine butter, sugar and eggs; mix well. Combine the flour, baking powder and salt. Stir into butter mixture alternately with eggnog; mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries.
- Spoon into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 70 minutes or until bread tests done. Yield: 16 servings.
Directions
Christmas Bread
| 16 Servings | Prep: 20 Min. Bake: 70 Min. + Cooling |
- Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups mashed ripe bananas (about 3 medium)
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped maraschino cherries
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat in the bananas just until combined. Stir in the walnuts, chocolate chips and cherries.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Directions
Maraschino Cherry Almond Bread
| 12 Servings | Prep: 25 Min. Bake: 50 Min. + Cooling |
- Ingredients
- 1 jar (10 ounces) maraschino cherries
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup slivered almonds
- ALMOND BUTTER:
- 1/2 cup butter, softened
- 1 tablespoon slivered almonds, finely chopped
- 1/2 teaspoon almond extract
- Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the almond butter ingredients. Serve with bread. Yield: 1 loaf (12 slices, 1/2 cup almond butter).
Directions
Walnut-Date Quick Bread
| 16 Servings | Prep: 10 Min. + standing Bake: 1 Hour |
- Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 3 tablespoons butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts.
- Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf.
Directions
Banana Nut Bread
| 12 Servings | Prep: 10 Min. Bake: 1 Hour + Cooling |
- Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 3/4 cup mashed ripe bananas (about 2 medium)
- 1/2 cup sour cream
- 2-1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and sour cream. Combine the flour, cinnamon, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts.
- Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Directions
Confetti Chowder
| 6-8 Servings | Prep/Total Time: 30 Min. |
- Ingredients
- 3 tablespoons butter
- 1 cup diced carrots
- 1 cup broccoli florets
- 1 cup diced zuccini or potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon sugar
- 3 cups milk
- 1 cup chicken broth
- 1 cup whole kernel corn
- 1 cup diced fully cooked ham
- 1/2 cup peas
- 1 jar (2 ounces) sliced pimiento, drained
- 1 cup (4 ounces) shredded cheddar cheese
- Melt butter in a Dutch oven. Add carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; add cheese and stir until melted. Serve hot. Yield: 6-8 servings (2 quarts).
Directions
Ham and Corn Chowder
| 10-12 Servings | Prep: 20 Min. Cook: 25 Min. |
- Ingredients
- 8 bacon strips, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 1 cup sliced celery
- 1/2 cup diced green pepper
- 3 cups cubed peeled potatoes (about 3 medium)
- 3 cups chicken broth
- 4 cups whole milk, divided
- 4 cups fresh or frozen whole kernel corn, divided
- 2 cups cubed fully cooked ham
- 2 tablespoons butter
- 3 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon hot pepper sauce, optional
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes.
- Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon. Yield: 10-12 servings (3 quarts).
Directions