Old South Fruitcake

Posted on October 5, 2010 by mama huang

Ingredients
1 [c] butter/margarine
1 [c] sugar
5 eggs
1 1/2  [tsp] vanilla
1 [tsp] almond extract
3 [c] flour, divided
2 [tsp] baking powder
1/4 [c] orange juice
1 [tbs] lemon juice
7 1/2 [c] chopped pecans/walnuts
3/4 [c] chopped candied fruit peel
1 lb candied pineapple
1 lb candied cherries
15 oz golden raisins

  • Combine all nuts and fruits in a large mixing bowl
  • Cream butter, sugar
  • Add eggs
  • Add extracts
  • Combine 2 [c] flour, bp. Add to creamed mixture alternately with orange juice and lemon juice
  • Dredge fruit mixture in the remaining cup of flour
  • Stir into creamed mixture
  • Spoon and pack into 8 greased mini loaf pans/10″ tube pan
  • Bake 250 deg 2/3 hours

Cool 10 mins before removing from pan

Posted in Butter/margarine, Eggs, Flour, Lemon juice, Orange juice, pecans, Vanilla, Walnuts | Leave a comment

Super Kracker Jacks

Posted on October 5, 2010 by mama huang

Ingredients
12 [c] popped popcorn
12 [c] cereal (use mini-wheats, Chex, Cheerios)
2 [c] lightly salted peanuts
2 [c] of raw, whole almonds
1 [c] packed brown sugar
1 [c] light corn syrup
1/2 [c] butter

  • Mix the first 4 ingredients in a very large mixing bowl
  • Put the next 3 ingredients in a small saucepan. Heat on high, stirring, till melted
  • Bring to a boil and lower the heat but keep on a boil for 2-3 min
  • Line 3 cookie sheets with foil and spray with Pam, or use parchment paper
  • Pour the caramel sauce over the dry ingredients and stir with a wooden spoon until caramel coats evenly
  • Spread over the cookie sheets. Place on top 3 racks of oven
  • Bake 250 deg 1 hour. Halfway through, switch the positions of the cookie sheets
  • Cool 20 min. Break into chunks
Posted in Almonds, Brown sugar, Corn Syrup, Peanuts, Popcorn | Leave a comment

Biscotti

Posted on September 25, 2010 by mama huang

Ingredients
3 [C] flour
1 [tsp] baking soda
1/2 [tsp] salt
1/4 [C] (4 tbs) butter or margarine, softened
3/4 [C] sugar (use 1-1 1/4 [C], if white chocolate is not used)
4 large eggs
1 [tsp] vanilla
2 [tsp] almond extract
1/4 [C] (4 tbs) brandy
1 1/2 [C] almonds, sliced or slivered, toasted**
3 1/2 oz white chocolate, grated (optional)

  • Mix flour, baking soda, salt and set aside
  • Cream butter and sugar. Add eggs, one at a time, and beat well
  • Add vanilla, almond extract and brandy and mix well
  • Add flour mixture and stir until well mixed
  • Add almonds and white chocolate. Stir to mix
  • Preheat oven at 350 deg
  • Line a large cookie sheet with parchment or foil.
  • Shape the mixture into 4 logs with 2 spatulas on the parchment paper (it is too soft a batter to shape with your hands)
  • Bake at 350 deg, 30 min
  • Remove from oven and lower oven to 300 deg
  • Remove logs onto cutting board and slice into 1/2 inch slices
  • Place slices onto cookie sheet and bake at 300 deg, 12-15 min
  • Turn slices over and bake another 12-15 min
  • Cool completely and store in air-tight container

**To toast the sliced almonds:
300 deg, 5-7 min

Posted in Brandy, Eggs, White Chocolate | Leave a comment