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Ray's Fruit Salad
RAY'S FRUIT SALAD
Cherry 20oz
Bananas 3
8oz Large Tub Cool Whip
Crushed Pineapple 8oz
~~et~~ Walnuts ½ Cup
Condensed milk Sweet
Lemon Lime
Cool & Condensed Whipped
Card 1 Back: blank
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# Ray's Fruit Salad
*July 1, 1998 (Canada Day)*
*Serves 8 to 10*
## Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip
- 2 to 3 Tbsp fresh lemon or lime juice, to taste
- 1 jar (20 oz) maraschino cherries, drained
- 3 bananas, sliced
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup walnuts, chopped
## Instructions
1. Combine sweetened condensed milk and Cool Whip in a large bowl; whip together until smooth and well blended.
2. Add lemon or lime juice to taste and stir to combine.
3. Fold in drained cherries, sliced bananas, drained crushed pineapple, and walnuts until evenly distributed.
4. Refrigerate until serving — at least 1 hour for flavors to meld. -
Pear Conserve
Pear Conserve (from Gladys)
6 lbs. pears
1 can crushed pineapple
2 oranges sliced with peels
8 c. sugar
Combine & let stand overnite. Simmer
until desired thickness. Before
removing from heat, add 1 pint
or 1 c. Marachino Cherries
(over)
Back:
Add an apple to encourage
jellying. Does not sheath
off spoon unless boiled for hours
& is then too thick. It would be
better if not so stiff —
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# Pear Conserve
*From Gladys*
## Ingredients
- 6 lbs. pears
- 1 can crushed pineapple
- 2 oranges, sliced with peels
- 8 cups sugar
- 1 pint or 1 cup maraschino cherries
- 1 apple (to encourage jellying)
## Instructions
1. Combine pears, pineapple, oranges, and sugar and let stand overnight.
2. Simmer until desired thickness.
3. Before removing from heat, add 1 pint or 1 cup maraschino cherries.
4. Add an apple to encourage jellying.
5. Note: Does not sheet off spoon unless boiled for hours, and is then too thick. It would be better if not so stiff. -
Tiffin Famous French Pudding
Tiffin Famous French Pudding
1 lb. butter (room temperature) 2 cups chopped maraschino cherries
4 cups powdered sugar 1 tsp. vanilla
8 eggs—unbeaten Pinch of salt
2 cups chopped english walnuts 2 lbs. vanilla wafers, coarsely crushed
1 quart whipping cream
Step No. 1—Line a large buttered pan (10x16) with ½
the vanilla wafer crumbs. Cream butter well on electric
beater and add powdered sugar slowly. Add eggs one
at a time and beat until fluffy. Put this mixture in your
wafer lined pan. Place in refrigerator.
Step No. 2 — Whip the cream, add nuts, cherries and
vanilla. Cover over egg mixture and top with remaining
crumbs. Freeze.
Serve with any sauce, such as wine or apricot with
Kirsch.
The Chef of TIFFIN INN
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# Tiffin Famous French Pudding
*From The Chef of Tiffin Inn*
## Ingredients
- 1 lb. butter (room temperature)
- 4 cups powdered sugar
- 8 eggs, unbeaten
- 2 cups chopped English walnuts
- 2 cups chopped maraschino cherries
- 1 tsp vanilla
- Pinch of salt
- 2 lbs. vanilla wafers, coarsely crushed
- 1 quart whipping cream
## Instructions
1. Line a large buttered pan (10x16) with 1/2 the vanilla wafer crumbs.
2. Cream butter well on electric beater and add powdered sugar slowly.
3. Add eggs one at a time and beat until fluffy.
4. Put this mixture in the wafer lined pan. Place in refrigerator.
5. Whip the cream, add nuts, cherries and vanilla.
6. Cover over egg mixture and top with remaining crumbs.
7. Freeze.
8. Serve with any sauce, such as wine or apricot with Kirsch. -
Sunkist Honey Orange Cocktail / Sunkist Cherry Cocktail
Sunkist Honey Orange Cocktail
⅔ cup Sunkist orange juice
2 tablespoons Sunkist lemon juice
2 tablespoons honey
Few grains salt
Crushed ice
Mix ingredients thoroughly in a cocktail
shaker. Put crushed ice in four cocktail glasses,
pour in the mixture and serve at once, garnished
with shredded yellow orange rind.
Sunkist Cherry Cocktail
Take ¼ cup maraschino syrup from a bottle of maraschino cherries, add 2 tablespoons
Sunkist orange juice, 1 tablespoon honey, and 1 tablespoon Sunkist lemon juice. Add
½ cup White Rock or other effervescing water. Mix well in a cocktail shaker and pour
over crushed ice in 4 cocktail glasses. Garnish with a slice of maraschino cherry in
bottom and on edge of each glass.
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# Sunkist Honey Orange Cocktail
## Ingredients
- 2/3 cup Sunkist orange juice
- 2 tablespoons Sunkist lemon juice
- 2 tablespoons honey
- Few grains salt
- Crushed ice
## Instructions
1. Mix ingredients thoroughly in a cocktail shaker.
2. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind.
# Sunkist Cherry Cocktail
## Ingredients
- 1/4 cup maraschino syrup from a bottle of maraschino cherries
- 2 tablespoons Sunkist orange juice
- 1 tablespoon honey
- 1 tablespoon Sunkist lemon juice
- 1/2 cup White Rock or other effervescing water
- Maraschino cherries, sliced, for garnish
## Instructions
1. Combine maraschino syrup, orange juice, honey, and lemon juice.
2. Add effervescing water and mix well in a cocktail shaker.
3. Pour over crushed ice in 4 cocktail glasses.
4. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. -
Sunkist Lemonade / Lemon Syrup / Sugar Syrup
Sunkist Lemonade
Juice 1 Sunkist lemon 3/4 cup water
2 tablespoons sugar
Put sugar in cup; add ice-water; stir until sugar is
dissolved; add Sunkist lemon juice, and serve imme-
diately. Soda water, White Rock water, or boiling
water may be used if desired.
Lemon Syrup
Mix 1 cup sugar syrup and 2/3 cup Sunkist lemon juice; strain,
bottle, and keep in the refrigerator. When wanted, dilute with
6 parts ice-water to 1 part lemon syrup, and serve from a glass
pitcher, garnishing, if desired, with thin slices of Sunkist lemon or
orange, Maraschino cherries, or sprigs of mint. Lemon syrup is
convenient to take for picnics or in the automobile
lunch-basket.
Sugar Syrup
Put 2 cups sugar and 2 cups water in saucepan;
stir until sugar is dissolved; boil five minutes; cool,
and bottle. The syrup may be kept in the refrig-
erator, and will be found much more satisfactory
than sugar for sweetening lemon and orangeades
and fruit beverages.
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# Sunkist Lemonade
## Ingredients
- Juice of 1 Sunkist lemon
- 3/4 cup water
- 2 tablespoons sugar
## Instructions
1. Put sugar in cup; add ice-water; stir until sugar is dissolved.
2. Add Sunkist lemon juice and serve immediately.
3. Soda water, White Rock water, or boiling water may be used if desired.
## Lemon Syrup
### Ingredients
- 1 cup sugar syrup
- 2/3 cup Sunkist lemon juice
### Instructions
1. Mix sugar syrup and lemon juice; strain, bottle, and keep in the refrigerator.
2. When wanted, dilute with 6 parts ice-water to 1 part lemon syrup and serve from a glass pitcher.
3. Garnish, if desired, with thin slices of Sunkist lemon or orange, Maraschino cherries, or sprigs of mint.
4. Lemon syrup is convenient to take for picnics or in the automobile lunch-basket.
## Sugar Syrup
### Ingredients
- 2 cups sugar
- 2 cups water
### Instructions
1. Put sugar and water in saucepan; stir until sugar is dissolved.
2. Boil five minutes; cool and bottle.
3. The syrup may be kept in the refrigerator, and will be found much more satisfactory than sugar for sweetening lemonades and orangeades and fruit beverages. -
Fruit Cup
Fruit Cup
1 cup white grapes
1 cup Sunkist orange sections
1 cup pineapple dice
½ cup Sunkist orange juice
½ cup pineapple syrup
Sugar Few grains salt
Remove skins and seeds from white
grapes, and membrane from orange sec-
tions. Mix fruit, Sunkist orange juice
and pineapple syrup or fresh pineapple
juice, salt and sugar to sweeten. Put in
freezer, pack in ice and salt, and stir oc-
casionally until juice begins to freeze.
Serve in champagne glasses garnished
with maraschino cherries. Makes eight
small or six large servings.
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# Fruit Cup
## Ingredients
- 1 cup white grapes
- 1 cup Sunkist orange sections
- 1 cup pineapple dice
- 1/2 cup Sunkist orange juice
- 1/2 cup pineapple syrup
- Sugar, to taste
- Few grains salt
## Instructions
1. Remove skins and seeds from white grapes, and membrane from orange sections.
2. Mix fruit, Sunkist orange juice and pineapple syrup or fresh pineapple juice, salt and sugar to sweeten.
3. Put in freezer, pack in ice and salt, and stir occasionally until juice begins to freeze.
4. Serve in champagne glasses garnished with maraschino cherries.
5. Makes eight small or six large servings. -
Cherry Nut Bread
- Cherry Nut Bread - {Coral Weir}
1/2 lb. oleo Bake 350° - 40-60 min.
2 C. sugar 2 lrg. loaves or
2 eggs 4 small loaves.
1 lrg. can milk
1/2 tsp. vanilla or almond extract
1/2 tsp. salt
2 tsps. B. pwd.
3 C. flour
1 C. nuts (chopped walnuts).
1 lrg. jar maraschino cherries (chopped)
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# Cherry Nut Bread
*From Coral Weir*
## Ingredients
- 1/2 lb. oleo
- 2 cups sugar
- 2 eggs
- 1 large can milk
- 1/2 tsp vanilla or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
- 1 cup chopped walnuts
- 1 large jar maraschino cherries, chopped
## Instructions
1. Combine oleo, sugar, eggs, milk, and vanilla or almond extract.
2. Add salt, baking powder, and flour; mix well.
3. Stir in chopped walnuts and chopped maraschino cherries.
4. Pour into 2 large loaf pans or 4 small loaf pans.
5. Bake at 350° for 40–60 minutes. -
Pineapple-Cherry Holiday Delight
Pineapple-Cherry Holiday Delight
1 lb. jar cherries (maraschino)
1 can (37¢) chunk pineapple
1 cup sugar
1 " starter
Drain pineapple and cherries.
Place the pineapple, cherries,
sugar and starter in gallon
jar and let stand one week.
(over)
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2 nd wk. repeat
3 rd " "
4 th " "
5 th ready to eat
Jan. 16/66
(Tillie)
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# Pineapple-Cherry Holiday Delight
*A traditional "Friendship Fruit" fermented fruit starter dish*
## Ingredients
- 1 lb jar maraschino cherries
- 1 can chunk pineapple
- 1 cup sugar
- 1 cup starter (see Editor's Notes)
## Instructions
1. Drain pineapple and cherries.
2. Place the pineapple, cherries, sugar, and starter in a gallon jar. Cover loosely (do not seal airtight) and let stand at room temperature one week, stirring every few days.
3. 2nd week: Add same amounts of pineapple, cherries, sugar, and starter. Stir, cover loosely, and let stand another week.
4. 3rd week: Repeat.
5. 4th week: Repeat.
6. 5th week: Fruit is ready to use.
## Serving Suggestions
- Drain fruit and serve over vanilla ice cream
- Use drained fruit in a dense holiday pound or fruit cake
- Serve alongside ham or holiday dishes
- Strain liquid and serve as a sweet cordial
- Reserve 1 cup of liquid as starter to pass along to friends
## Editor's Notes
**What is a "starter"?**
This is a traditional "Friendship Fruit" recipe — a self-perpetuating fermented fruit mixture passed between friends and neighbors, similar in concept to a sourdough starter. Each batch produces enough liquid to share a cup with someone else to begin their own batch.
**If you don't have a starter:**
Substitute 1 cup brandy or rum. The alcohol approximates what a mature fermented starter would contribute. After one week of fermentation with the fruit and sugar, the mixture will develop its own active starter character.
**Storage:**
Keep at room temperature throughout the process. Cover loosely — the jar must not be sealed airtight as the active fermentation produces gas.
**Stirring:**
Stir every few days throughout each week to keep fermentation active and even.
**"Ready to eat" (week 5):**
Refers to the fermented fruit, not the liquid. The liquid can be strained off separately as a sweet boozy cordial or reserved as starter for the next batch.
**The "friendship" tradition:**
Recipes like this were passed between neighbors and family members along with a cup of active starter — the gift of the starter was the gift of the recipe. Without received starter, the recipe is incomplete, which is why the from-scratch substitution above is useful for modern cooks.