Recipes Included On This Page Holiday Fruit Cookies Hot Citrus Compote Hot Crabmeat Dip Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Holiday Fruit Cookies Recipe By : THE AMY VANDERBILT COMPLETE COOKBOOK, '61 Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Fruit Holidays Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon powdered cinnamon 1/2 teaspoon baking soda 1 l cup sugar 1/2 cup butter or margarine 2 eggs 3 tablespoons water 2 cups finely cut dates 1 cup chopped mixed candied fruits 1 cup chopped pecans 1 cup chopped filberts Start oven at 350 degrees. Grease two or more cookie sheets. Sift flour, salt, cinnamon, and soda together. Cream sugar, butter or margarine together until light, in mixing bowl. Add eggs, beat lightly. Add flour fixture and mix thoroughly. Stir in water, fruits, and nuts. Mix well. Drop by tablespoonful(I use only a teaspoon as the cookies really spread and get big) onto prepared cookie sheets. Bake 15-17 minutes. (I take out at 12 minutes. Do whatever you want to get consistency or texture you like best.) To frost, dribble plain confectioner's sugar frosting, fairly thin, over while warm. Makes about 5 dozen cookies. This is a very forgiving recipe. I follow mixing directions EXACTLY but make all kinds of substitutions. I had no dates so put in 1 cup of oatmeal and 1 cup golden raisins. I had no filberts around so used 2 cups of pecans instead. I think any nuts would work. I also may have added a little more water so that the consistency was a little more workable. This recipe came from THE AMY VANDERBILT COMPLETE COOKBOOK, copyright 196l and I've used it since then. Recipe from Rae Johnson MC formatting and posted on FareShare 12-98, by bobbi744@acd.net ICQ# 12099532. - - - - - - - - - - - - - - - - - - NOTES : Rae brought these to a library holiday party. Everyone loved them. * Exported from MasterCook * Hot Citrus Compote (HP) Recipe By : Marlene Brown (HPBooks 1989) Produce Serving Size : 4 Preparation Time :0:15 Categories : Fruit Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large grapefruit -- or alternative 2 tablespoons butter or margarine 1/4 cup slivered almonds 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3 tablespoons packed brown sugar 1/2 cup chopped dates or dried Peel and section desired citrus to make about 2 cups. Alternatives: 2 Oro Bunco grapefruit or 1 pommelo or 4 oranges or tangerines or 4 or 5 blood oranges or 3/4 lb. kumquats. In a large skillet, melt butter or margarine. Stir in almonds, cinnamon and nutmeg. Saute mixture 2 minutes. Add sugar, citrus fruit sections and dates or apricots. Saute fruit, tossing gently, about 3 - 5 minutes or until warmed through. Makes 4 servings. Preparation time: 15 minutes Notes: Idea: Reserve the citrus shells to use as serving containers. *INFO* recipe from International Produce Cookbook and Guide (HPBooks 1989) Marlene Brown; Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Crabmeat Dip Recipe By : In The Beginning Serving Size : 12 Preparation Time :0:40 Categories : Appetizers Crab Cream Cheese Dips/Spreads Seafood Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- 8 ounces crabmeat -- drained if canned 8 ounces cream cheese 1 teaspoon horseradish 8 ounces sour cream 1 pinch sugar lemon juice -- to taste Flake crabmeat and add to softened cream cheese. Mix with other ingredients. Bake 1/2 hour at 350 in souffle dish. Submitted to FareShare by Aleeda Crawley (arc63@ix.netcom.com) 12/3/98 - - - - - - - - - - - - - - - - - -