1 lb. butter, softened 1 1/2 oz. lemon extract
2 c. sugar 1 lb. pecan halves
6 egg yolks 1 lb. whole candied cherries
3 c. flour 1 lb. candied pineapple
1 lb. golden raisins 6 egg whites, stiffly beaten
Cream butter, sugar and egg yolks. Mix together flour, fruits, nuts and lemon extract. Add to creamed mixture. Fold in egg whites to above mixture.
Prepare 2 loaf pans (Bread size) by greasing them heavily. Dust with flour and line with parchment paper. Pack cake mixture into pans. Cake will rise only about 1/2 inch in all. Bake in 300 degree oven for 2 hours. Keep checking so they don't get too done. They will seem soft to the touch in the middle. They will set up after they cool. Take cakes out of pans and cool on rack. Wrap in foil and refrigerate or freeze. Slices best when cold.
1 1/2 c. flour 18 Pecan Sandies
1/2 c. margarine OR 1/2 c. margarine or butter
1/2 c. chopped nuts 1/2 c. flour
Cut flour, margarine & nuts (or crushed cookies) together and pat into 9 X 13 baking dish. Bake 15 - 20 minutes in 350 degree oven. Chill before adding filling.
1 - 8 oz. pkg cream cheese, softened
2/3 c. powdered sugar
1/2 carton (large) Cool Whip
Beat together well and put on top of the crust.
2 small pkgs. instant chocolate pudding
2 1/2 c. milk
Beat and pour on top of cream cheese mix. Top with rest of Cool Whip. Sprinkle with chopped nuts or crushed cookies. Chill
Laurel M (Gracian's fiance) was just here and shared her recipe for Sugared Walnuts with me. It's easy, quick and delicious. I thought you might like to give it a try.
In a heavy fry pan (like a cast iron fry pan) boil together for 5 minutes: 1 Cup granulated sugar and 1/2 cup water. Then:
Stir in 1/2 lb. to 1 lb. walnuts and boil until the sugar turns white.
Stir in 1 teaspoon or more of vanilla flavoring. Pour out onto wax paper, spread evenly, and let cool.
Hope you enjoy.
May 29, 2009 All Nighter
Mix in a LARGE bowl
2 can black beans – rinsed
2 cans Mexi-Tomatoes
1 diced red Pepper
1 diced yellow Pepper
½ diced green Pepper
1 diced bunch of green Onions
1 diced bunch of Cilantro
½ teaspoon Garlic Salt
2 cans vac-packed “crisp” corn
Serve with favorite corn chip