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Fruit Cookies
Fruit Cookies
2c. B sugar, 2 eggs well beaten
1c. shortening, 3½c. flour.
1 tsp. vanilla
1c. chopped dates.
1c. " nuts
2 T.B. cream or sweet milk
1 tsp. cream of tartar
1 tsp. soda.
few drops of maple flavoring
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# Fruit Cookies
## Ingredients
- 2 cups brown sugar
- 2 eggs, well beaten
- 1 cup shortening
- 3 1/2 cups flour
- 1 tsp vanilla
- 1 cup chopped dates
- 1 cup chopped nuts
- 2 Tbsp cream or sweet milk
- 1 tsp cream of tartar
- 1 tsp baking soda
- Few drops of maple flavoring
## Instructions
1. Combine brown sugar, shortening, and well-beaten eggs.
2. Add vanilla and maple flavoring.
3. Stir in cream or sweet milk.
4. Sift together flour, cream of tartar, and baking soda; add to wet mixture.
5. Fold in chopped dates and nuts.
6. Drop or shape cookies and bake until done. -
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. -
Fruit Glaze
Fruit Glaze
Recipe from the kitchen of Paula Guffey
2 T tapioca flour
pinch of salt
3/4 cup sugar
1 cup water (can use liquid
from canned fruit)
few drops food coloring
Have pre-baked pie shell, (cooled) Prepare fruit,
(drain if necessary)
mix filling in pan - cook on top of stove
until filling begins to thicken. Cool -
Pour over berries - Excellent with Strawberries,
Pineapple, & cherries
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# Fruit Glaze (Glazed Fruit Pie)
## Ingredients
- 1 pre-baked pie shell, cooled
- 2 Tbsp tapioca flour
- Pinch of salt
- 3/4 cup sugar
- 1 cup water (can use liquid from canned fruit)
- Few drops food coloring
- Fruit: strawberries, pineapple, or cherries (drained if necessary)
## Instructions
1. Have pre-baked pie shell cooled and ready. Prepare fruit, draining if necessary.
2. Mix filling ingredients in a pan and cook on top of stove until filling begins to thicken.
3. Cool.
4. Pour over fruit in pie shell. -
Fruit Juice Syrup
FRUIT JUICE SYRUP
4 cups berry juice (blackberry, logan, currant,
etc.)
2 cups sugar
1 to 2 cups light corn syrup
Put ingredients together and boil about 3 minutes. The
corn syrup will tend to thicken the juice without making
it intensely sweet. Adding more sugar without the syrup
will tend to make jelly, and if a great deal of sugar is
added to thicken the juice, the mixture will sugar. The
corn syrup prevents this and still makes the mixture a
consistency to pour, but not run too much. Use for hot-
cakes, waffles, ice cream and puddings.
NOTE: If you wish to store for later use, pour hot
syrup into hot, sterilized jars and seal with hot lids and
rings. Do not process as syrup tends to break down.
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# Fruit Juice Syrup
## Ingredients
- 4 cups berry juice (blackberry, logan, currant, etc.)
- 2 cups sugar
- 1 to 2 cups light corn syrup
## Instructions
1. Put ingredients together and boil about 3 minutes.
2. The corn syrup will tend to thicken the juice without making it intensely sweet. Adding more sugar without the syrup will tend to make jelly, and if a great deal of sugar is added to thicken the juice, the mixture will sugar. The corn syrup prevents this and still makes the mixture a consistency to pour, but not run too much.
3. Use for hotcakes, waffles, ice cream and puddings.
4. NOTE: If you wish to store for later use, pour hot syrup into hot, sterilized jars and seal with hot lids and rings. Do not process as syrup tends to break down. -
Fruit Punch Bars
Fruit Punch Bars
350°
Grease + flour bottom of 15x10x1 - jelly roll
pan. Beat 2 eggs and 1 1/2 cups sugar
until light & fluffy. Add 1 pound- 1 ounce can
fruit cocktail undrained; 2 1/4 cups flour, 1 1/2
tsp soda, 1/2 tsp salt & 1 tsp vanilla extract
Beat at medium speed until well blended, scrap-
ing sides & bottom of bowl. Spread in pan. Sprinkle
with 1 1/3 cups coconut (flaked) & 1/2 cup chopped
walnuts. Bake at 350° for 20-25 min. or
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til golden brown. While hot, drizzle
with Glaze. Cool; cut into bars.
Glaze
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla extract
1/2 cup chopped walnuts
Combine all ingredients except walnuts. in small
saucepan. Bring to a boil; boil 2 min. stirring constantly.
Remove from heat. Add nuts - cool
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# Fruit Punch Bars
## Ingredients
- 2 eggs
- 1 1/2 cups sugar
- 1 lb 1 oz can fruit cocktail, undrained
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cups flaked coconut
- 1/2 cup chopped walnuts
## Instructions
1. Preheat oven to 350°. Grease and flour the bottom of a 15x10x1 jelly roll pan.
2. Beat eggs and sugar until light and fluffy.
3. Add fruit cocktail undrained, flour, baking soda, salt, and vanilla extract.
4. Beat at medium speed until well blended, scraping sides and bottom of bowl.
5. Spread batter in pan.
6. Sprinkle with flaked coconut and chopped walnuts.
7. Bake at 350° for 20–25 minutes or until golden brown.
8. While hot, drizzle with Glaze. Cool; cut into bars.
## Glaze
- 3/4 cup sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
## Glaze Instructions
1. Combine all ingredients except walnuts in a small saucepan.
2. Bring to a boil; boil 2 minutes, stirring constantly.
3. Remove from heat. Add nuts. Cool. -
Fruit Salad
Fruit Salad Detta
Grapes
1 can M. oranges
1 can pineapple (juice also)
2 Kewee
2 apples
1 box of dry strawberry (diet)
jello
Put the jello on dry and mix
It will keep one week
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# Fruit Salad
## Ingredients
- Grapes
- 1 can mandarin oranges
- 1 can pineapple (juice also)
- 2 kiwi
- 2 apples
- 1 box dry strawberry (diet) Jell-O
## Instructions
1. Put the Jell-O on dry and mix.
2. It will keep one week. -
Fruit Salad & Mandarin Duet Salad
Fruit Salad & Mandarin Duet Salad
Recipe from Mildred Kauffman
1/2 pt. sour cream
1 sm. can crushed pineapple - drained
1 can mandarin oranges (drain)
1 cup marshmallows
1 cup angel flake coconut
mix together & put in flat
pan or mold - chill.
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Mandarin Duet Salad
2 boxes orange jello
2 cups hot water
1 pt. orange sherbet
1 can mandarin oranges
Put in ring mold
unmold on plate - fill center
with salad.
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# Fruit Salad & Mandarin Duet Salad
## Fruit Salad
### Ingredients
- 1/2 pt. sour cream
- 1 small can crushed pineapple, drained
- 1 can mandarin oranges, drained
- 1 cup marshmallows
- 1 cup angel flake coconut
### Instructions
1. Mix together and put in flat pan or mold.
2. Chill.
## Mandarin Jello Ring
### Ingredients
- 2 boxes orange jello
- 2 cups hot water
- 1 pt. orange sherbet
- 1 can mandarin oranges
### Instructions
1. Dissolve jello in hot water.
2. Stir in orange sherbet and mandarin oranges.
3. Put in ring mold and chill until set.
4. Unmold on plate and fill center with fruit salad. -
Fruit Scones
Fruit Scones.
(for about 2 doz)
2 cups sifted cake flour -
2 tsps. Baking Powder -
1/2 " salt.
2 tbs sugar
4 " shortening
1 1/2 tsp. grated orange rind
1/2 cup finely seedless raisins.
2 eggs.
1/2 cup light cream.
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m/.
mixed dry ingredients cut in shortening add
orange. raisins. reserve about 1/2 of egg white for
glaze. Beat remaining eggs and add cream
add all at once to flour mixture and stir
until form a soft dough. Turn on slightly floured
board. and knead 30 second. roll 1/2 inc thick and
cut in small triangles. place on ungreased. sheet
Brush tops lightly with white egg. and sprinkle with
sugar. Bake in hot. (slightly hotter) or 10 minutes.
oven until brown.
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# Fruit Scones
## Ingredients
- 2 cups sifted cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 4 Tbsp shortening
- 1 1/2 tsp grated orange rind
- 1/2 cup finely cut seedless raisins
- 2 eggs
- 1/2 cup light cream
## Instructions
1. Mix dry ingredients; cut in shortening. Add orange rind and raisins.
2. Reserve about 1/2 of one egg white for glaze.
3. Beat remaining eggs and add cream; add all at once to flour mixture and stir until it forms a soft dough.
4. Turn onto a slightly floured board and knead 30 seconds.
5. Roll 1/2 inch thick and cut in small triangles.
6. Place on ungreased sheet.
7. Brush tops lightly with reserved egg white and sprinkle with sugar.
8. Bake in a hot (slightly hotter) oven until brown, approximately 10 minutes. -
Fruitcake French Toasted
Fruitcake French toasted.
Dip slices of " in following batter.
2 eggs beaten thick 4 tblsn. of milk orange
extract. an 2 tblsn. sugar. Saute in a
ste lightly buttered skillet and serve
hot with pudding sauce.
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# Fruitcake French Toasted
## Ingredients
- Slices of fruitcake
- 2 eggs, beaten thick
- 4 Tbsp milk
- Orange extract
- 2 Tbsp sugar
- Butter (for skillet)
- Pudding sauce (for serving)
## Instructions
1. Mix eggs, milk, extract and sugar into a batter.
2. Dip slices of fruitcake in the batter.
3. Sauté in a lightly buttered skillet.
4. Serve hot with pudding sauce. -
Fudge Brownie Pie
FUDGE BROWNIE PIE HERSHEY'S/BORDEN
1 9-inch unbaked pastry shell
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips
¼ cup margarine or butter
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
½ cup biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 375 degrees. Bake pastry shell
10 minutes; remove from oven. Reduce oven temp-
perature to 325 degrees. In saucepan, over low
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heat, melt chips with margarine. In large
mixer bowl, beat chocolate mixture with remain-
ing ingredients except nuts until smooth. Add
nuts. Pour into prepared pastry shell. Bake
35-45 minutes, or until center is set. Cool.
Serve warm or at room temperature with ice
cream if desired.
Makes one 9-inch pie.
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# Fudge Brownie Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch unbaked pastry shell
- 1 cup (6 oz) Hershey's Semi-Sweet Chocolate Chips
- 1/4 cup margarine or butter
- 1 14-oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup biscuit baking mix
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped nuts
## Instructions
1. Preheat oven to 375°F.
2. Bake pastry shell 10 minutes; remove from oven.
3. Reduce oven temperature to 325°F.
4. In a saucepan over low heat, melt chocolate chips with margarine.
5. In a large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
6. Add nuts.
7. Pour into prepared pastry shell.
8. Bake 35–45 minutes, or until center is set.
9. Cool.
10. Serve warm or at room temperature with ice cream if desired. -
Fudge Frosting
Fudge Frosting
2 c sugar
2 squares baking bitter Chocolate (cut up fine)
½ c crisco
2/3 c milk (skim)
stir, bring to a boil and boil 1 min. to a
rolling boil. Take off and add 1 tsp Vanilla
Beat (set pan in cold water) Keep stirring
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Chocolate frosting (Cake) p. 37
Better Homes and Gardens
Dessert Cook Book
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# Fudge Frosting
## Ingredients
- 2 cups sugar
- 2 squares baking bitter chocolate, cut up fine
- 1/2 cup Crisco
- 2/3 cup milk (skim)
- 1 tsp vanilla
## Instructions
1. Stir together sugar, chocolate, Crisco, and milk.
2. Bring to a boil and boil 1 minute to a rolling boil.
3. Take off heat and add 1 tsp vanilla.
4. Set pan in cold water and beat, keeping stirring until frosting is ready to spread. -
Fudge Frosting
FUDGE FROSTING (LELA)
Mix together thoroly: 2 c. sugar, ¼ c. white corn
syrup, ½ c. milk, ½ c. shortining, 2 sq. unsweetened
chocolate, ¼ t. salt.
Stir over low heat till short. and chocolate are melted;
then, stirring constantly, bring to full boil. Boil for
exactly one minute
Remove from heat and beat until lukewarm; add 1 t.
vanilla and continue beating till icing loses gloss.
Considerable beating is required for creamy consistency
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# Fudge Frosting
*Recipe from the kitchen of Lela*
## Ingredients
- 2 cups sugar
- 1/4 cup white corn syrup
- 1/2 cup milk
- 1/2 cup shortening
- 2 squares unsweetened chocolate (2 oz)
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Mix together thoroughly: sugar, white corn syrup, milk, shortening, unsweetened chocolate, and salt.
2. Stir over low heat until shortening and chocolate are melted.
3. Then, stirring constantly, bring to a full boil. Boil for exactly one minute.
4. Remove from heat and beat until lukewarm.
5. Add vanilla and continue beating until icing loses its gloss.
6. Considerable beating is required for a creamy consistency.