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3 years ago

Quite the recipe Gabra thank you


3 years ago


2 lbs. raisins
1/2 lb. currants
1 lb. prunes
1/2 lb. cherries
1/4 lb. dates
1/4 lb. mixed peel
Grated rind of 1 green lime
Burnt sugar for coloring
2 tsp. vanilla
1 pt. rum
1 pt. port wine
12 eggs
1 lb. butter
3/4 lb. dark sugar
1/2 lb. flour
1/2 lb. bread crumbs
1/4 tsp. grated nutmeg
2 tsp. ground cinnamon
Pinch of cloves
1 pt. sherry

Store and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruit very fine, except currants. Place all fruit in a large jar, omitting nuts. Pour liquor on fruit and steep for at least 1 month.

Cream butter and sugar. Add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add. Add burnt sugar for color, say a tablespoon. Add chopped nuts. Taste, and if a sharper taste of liquor is required, add some brandy, wine, liqueur or rum to taste.

Pour batter into a well greased and heavily lined baking tin or cake basin. Cover tightly and steam for at least 4 hours. The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. Serve with brandy sauce.

3 years ago

Bringing the goodies to share


4 years ago

Thanks, Michael.......sure would love to have some new ones from our other members.  Guess they are just too busy. Maybe after the holidays they will be more into sharing with us.

4 years ago

Jeanette good recipes. Thanks

4 years ago
This is a great addition to your holiday table or for a Spring luncheon on it's own.
1      head iceberg lettuce
1/2  cup chopped bell pepper
1/2  cup chopped celery
1      diced onion
1      10 ounce pkg. frozen green peas, cooked and drained
1 3/4  cup mayo or Miracle Whip
2     Tbsp. sugar
8      or more slices cooked bacon and crumbled
1      cup shredded Cheddar cheese
Mix sugar with mayo/Miracle Whip and set aside.
Layer ingredients in the order given in a large dish.  Tear not cut it.  After all layers are assembled, cover with foil or saran wrap, making a tight seal, and refrigerate over night before serving.
4 years ago

         photo OnionRingLoaf_zpsd33ed182.jpg


                                     ONION-RING LOAF
4 to 6 mild white onions
       cup milk
       eggs, beaten
2        cups pancake mix
Oil      (for deep frying)
Parsley (optional)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring into dry pancake mix and fry until golden brown in oil heated to 375 degrees F.
Press the fried onions down solidly, without crushing, into a Bundt pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.


4 years ago

Photo: Pioneer Sugar Pie  1 cup brown sugar                           1/2 cup flour                                   1/8 tsp nutmeg 1/2 tsp salt                                     1 cup evaporated milk (or cream)      1 1/4 cup whole milk 1/2 tsp vanilla 2 Tbsp butter 8 inch unbaked pie shell  Combine sugar, flour, nutmeg, salt. Add milk/cream and vanilla. Mixture will be thin. Pour into unbaked pie shell. Dot with small pieces of butter. Bake 375 degrees F. for 45 to 50 minutes on middle shelf. Cool completely. The filling will  thicken as the pie cools.  Granny's Favorites Cookbooks





1         cup brown sugar 
1/2      cup flour 
1/8      tsp nutmeg
1/2      tsp salt 
         cup evaporated milk (or cream) 
1 1/4 
   cup whole milk
     tsp vanilla
        Tbsp butter
8 inch unbaked pie shell
Combine sugar, flour, nutmeg, salt. Add milk/cream and vanilla. Mixture will be thin. Pour into unbaked pie shell. Dot with small pieces of butter. Bake 375 degrees F. for 45 to 50 minutes on middle shelf. Cool completely. The filling will 
thicken as the pie cools.
4 years ago




5     cups cornbread, crumbled     1         Tbsp. poultry seasoning
5     cups dry bread crumbs         1 1/2   tsp. salt
1     cup chopped onions                3/4     tsp. pepper
1     cup butter                           3          eggs
1/2  cup chopped parsley                        turkey broth
3/4  cup chopped celery                         meat from boiled turkey parts
Saute onions, celery and parsley in butter.  Mix crumbled cornbread, bread crumbs, poultry seasoning, salt and pepper in very large pot.  Add onions, celery and parsley.
Pick meat from turkey neck and cut into small pieces and add to mixture. Add beaten eggs and enough broth to make very moist/soupy dressing. Allow for bread to absorb some of the broth.  Mix well and pour loosly into large baking pan. Do not pack it down.  
Bake at 400 until browned. 
4 years ago

 photo PeanutButterCake_zpsc351368a.jpg

                 Peanut Butter Cake


1/2     tsp. baking soda
1         tsp. hot water
2 1/2  cups sugar, granulated
1 1/2   cups cooking oil
         tsp. vanilla
1 1/2 
  cups finely chopped dry roasted peanuts
        cup peanut butter chips
3 1/2 
 cups flour
      tsp. salt
        cup buttermilk



Preheat oven to 350 degrees F. Grease and flour cake pan.


Dissolve soda in hot water; set aside. 
Cream together oil (I use coconut oil) and sugar. Add eggs and vanilla. 
Mix peanuts, peanut butter chips, flour and salt together.
Mix flour mixture and buttermilk into sugar mixture. Add soda water mixture, blend in well. Bake for 30 minutes.
    ounces white chocolate
      cup peanut butter
  cup butter
    cups powdered sugar
      tsp. vanilla
    Tbsp. water
Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake.
4 years ago

 photo cakemixdinnerrolls_zpsc7dbb03e.jpg

                  CAKE MIX DINNER ROLLS!
2½    cups warm water 
2       pkg. (4½ tsp) active dry yeast
1       (15.25 oz – 18 oz) yellow cake mix (Duncan                             Hines is my choice)
1       Tbsp. oil
5       cups flour
1½     tsp salt
4       Tbsp. butter, melted
In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix. Let sit 5 minutes.
Add oil, flour, and salt, mix all together. Knead. Let rise 1 hour. Knead lightly again, pat out and cut for rolls and place on sprayed baking sheet or divide evenly into 30 pieces, make balls and place in two sprayed 9″x13″ pans. Can also be made into two large loaves. Let rise until double.
Bake at 375° for 12-15 minutes for rolls and 30-35 minutes for loaves. Brush with melted butter as they come from the oven.
4 years ago

  • 6 cups Rice Chex® or Chocolate Chex® cereal
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)
1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.
* * *Instead of using the small candy canes I bought a giant candy cane for .79. I used 1/3 cup and have about 1/4 cup leftover. I also used white chocolate bark in place of the white chocolate chips, only because that's what I had on hand. 
4 years ago

Red Velvet Crinkle Cookies | Cooking Classy


  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder*
  • 2 tsp baking powder
  • 1/4 tsp baking soda  
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar  
  • 3 large eggs
  • 1 Tbsp milk or buttermilk
  • 1 1/2 tsp vanilla bean paste or vanilla
  • 2 tsp lemon juice
  • 5 tsp red food coloring
  • 1 cup white chocolate chips
  • 1 cup powdered sugar
  • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
  • Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  • *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
4 years ago
4 hrs ago

This may be a simple and nice thing to make,along with copies of the candy cane legend posted here yesterday,to give to people in your family,neighborhood,group,ect.

4 years ago

 photo PeppermintFudge_zps18d6d09c.jpg




3 1/2  cups white chocolate chips (I used Nestles Toll House Premier White Morsels).1 (14 ounce) can condensed milk.1 1/2 cups finely crushed peppermint candy canes (I used 18 of the ones that are about 6 inches long.  I don’t like chunks of the peppermint in my fudge. I crushed mine in my coffee grinder. You can also put in plastic bag and crush with rolling pin)..1/2 teaspoon peppermint extractCouple drops red food coloring (Optional)
Line an 8 inch square dish with aluminum foil. Grease the foil with butter or margarine. 
Combine the chips and milk in a saucepan and melt on the stove on medium heat stirring often to keep from burning. Once melted remove from heat and stir in crushed candy canes and extract. 
Pour into 8 x 8 dish.  If using the food coloring you can add along with the candy canes but I found it makes the fudge pink. I dipped a toothpick in the food coloring and kind of swirled it into the candy once it was in the dish. Put in refrigerator for about 1 1/2 hours or until fudge sets up and you can cut it with a knife.  Makes about 24 pieces.


4 years ago
Almond cake..
1     cup water
½    cup butter
2     cups sugar
2     cups floor
1     tsp baking soda
1     tsp baking powder
¼    tsp salt
1/2  cup sour cream
2     eggs
2     tsp almond extract.
Heat oven first.
In a medium saucepan, one cup of water, and half a cup of butter until melted.
Remove from stove, add in two cups of sugar, two cups of flour, two whisked eggs, one teaspoon of baking soda, one teaspoon baking powder, ¼ teaspoon of salt, half cup of sour cream, two teaspoons of almond extract. Fold all ingredients together, bake at 350. About 40 minutes…
Frost with favorite frosting!


4 years ago
  1  1/2    cups sifted confectioners sugar
  1           cup butter/margarine
  1           egg
  1           tsp. vanilla
  1/2        tsp. almond flavoring
  2 3/4     cups flour
  1           tsp. soda
  1           tsp. cream of tartar
Mix sugar, butter, egg and flavorings in large mixing bowl. Stir dry ingredients together.  Blend into butter mixture in 2 parts, working in last addition with hands until dough holds together.  Divide dough in half and roll 3/16" thick on lightly floured cloth covered board. Cut with floured cutters and place lightly on greased cookie sheet.  Bake 7 to 8 minutes or until delicately golden.  Cool, frost with butter icing.        (optional.....sprinkle with colored sugars)
*** Dough will be extremely fragile and tears easily.  Lift the cookies from cloth to the cookie sheet with a spatula.


4 years ago
1     cup butter/margarine  (2 sticks)
4     Tbsp. powdered sugar
1     tsp. vanilla
2     cups flour
1     cup chopped pecans.....optional
Cream butter;   add sugar and continue to beat until light. Add vanilla.  
Add sifted flour and mix well;  fold in nuts.
Roll into small bite sized balls and place on an ungreased cookie sheet.  You can put them close together, they do not spread much if any.  However, don't try to cook too many at one time unless you are really fast.  
Bake at 350 for 15 to 18 minutes.   Immediately after removing them from the oven, roll them in powdered sugar to coat them while hot.  Recipe makes about 3 dozen.
These have also been called Snow Balls and Wedding Cookies and are sometimes rolled like little Lady Fingers and coated with the powdered sugar.  


4 years ago
   1   large can sweet potatoes
1/2   cup butter/margarine
   1   cup sugar
   1   Tbsp. vanilla
   2   eggs
1/2   cup milk
Boil potatoes in their own juice until hot, then drain well. While potatoes are heating, mix butter/margarine, sugar & vanilla.  Heat milk until just warm and add to well beaten eggs.  Mash potatoes and all all ingredients and mix well. Pour into greased pan or casserole dish.  
Bake 1 hour on 350.  Before removing from oven, cover top with marshmallows and let brown.  Remove and serve.
Optional Topping:
1/2   cup butter/margarine
1/2   cup flour
   1   cup brown sugar
   1   cup chopped pecans
Mix all ingredients together and put on top of potatoes before baking. When fully baked, topping will be crunchy. Remove from oven and serve.


5 years ago

 photo JellyRoll_zps6edfc2cb.jpg

                       JELLY ROLL

3      eggs                      

1      cup flour             

1      cup sugar              

1      t. vanilla  

1      t.  baking powder 

1/3   cup water 

1/4   t. salt  

Combine all dry ingredients and set aside.  Beat eggs until thick.  Add sugar slowly on low speed. Blend in water and vanilla.  Add dry ingredients to mixture.  Bake in greased cookie sheet with shallow sides for 12 to 15 minutes @ 375 degrees.  While cake is cooking, spread dish cloth on counter-top and rub powdered sugar into it.  Turn cake out on sugared cloth while hot and roll in the cloth and let sit until it's cool.  Gently unfold and spread with your favorite jelly or filling and re-roll.  Cut as thick a slice as you would like with your favorite beverage.


5 years ago

Five-Minute Fudge Wreath





Unsalted butter, softened (for greasing the pan)
1   12-ounce package semisweet chocolate chips
1   cup butterscotch chips
1   14-ounce can sweetened condensed milk
               (save the can)
1    teaspoon pure vanilla extract
1    8-ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants
(a couple of handfuls) Candied red and green cherries                              (optional) 
Grease an 8-inch round cake pan with softened butter.
Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan over low heat.
Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes.  
Remove pan from heat and stir in the nuts and raisins.  Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape.  Let it be all bumpy and funky on top.  Keep pushing the can back to the center if the fudge moves it away from it.
Cut the red cherries in half with scissors and the green cherries into quarters.  Use the green pieces to make leaves and the red to make holly berries.
Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm.
Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula.
Cut the fudge into thin slices to serve.
*****  I have omitted the fruit decorations and used cake icing to decorate.  We also use Pecans instead of Walnuts.


5 years ago

You can add chocolate to this one if you like.I have had it that way,it is good.I do not eat cake or pie any more,makes me too sick.I only like ice cream or popsicles.

SORREL CHUTNEY.............


  • 7 cups of sorrel calyces
  • 2 ½  cups brown sugar
    2 ½ cups water
  • 2 small onion (diced finely)
  • 1 garlic clove (minced)
  • 2 inch piece of ginger (finely grated)
  • 1 lime (juiced)
  • 1 tbsp white cane vinegar
  • ¾  cup golden raisins
  • 7 pimento (allspice) grains, crushed
  • 2 yellow Scotch Bonnet pepper (de-seeded & finely chopped) 


  1. Wash sorrel thoroughly, using the fingers to lift it from the water.
  2. Put into stainless steel container and set aside.
  3. Combine  water, brown sugar, pimentos, ginger and garlic in a large saucepan.
  4. Cook over high heat for five minutes then reduce to a simmer.
  5. Add sorrel calyces, raisins, lime juice, vinegar and scotch bonnet
  6. Stir all the ingredients
  7. Cover, cook and stir occasionally until the mixture has a jam consistency.
  8. Removed from heat and chill in refrigerator for at least 3 hours before serving.
  9. Place chutney in spotlessly clean jars for storage. The flavor improves after a couple days.
  10. This chutney can be stored in the refrigerator for 1-2 months

5 years ago

WOW......Holly......This sounds like a very rich version of our Christmas Fruit Cake except that ours is white and not chocolate.  I didn't see chocolate listed among your list of ingredients so it must be the brown sugar that makes them darker, along with the browning.  This sounds delicious.

5 years ago

Recipe for The Jamaican Christmas Cake

  This recipe is also used when making a Jamaican wedding cake. Enjoy!
The following recipe will make two 9" round cakes:
2 lbs. Raisins 1/2 lb. Prunes 1/2 lb. Dates 1 lb. Mixed Fruit Red Wine to soak fruits 6 tablespoons Jamaican white rum
1/2 lb. Cherries - DO NOT SOAK with fruits named above. The unsoaked cherries will remain red and attractive to look at in the cake after baking. Add to mixture after soaked fruits have been added.
With the exception of 1/2 lb raisins, grind all fruits and soak in wine and white rum. Add the 1/2 lb. raisins that was not ground.
It is best to have your fruits soaking well in advance. Some Jamaicans will have this fruit mixture soaking sometimes, even for 1 year! But if you need it quickly, you can still get a nice cake the same day that it is soaked!
Chop up 1/2 lb. cherries but do not add to the fruit mixture. Add these cherries at time of baking.

1 lb. Butter 3/4 lb. dark Sugar 10 Eggs 1 teaspoon Almond Essence 1 teaspoon Vanilla 1 teaspoon Rose Water (Optional) 1 lb. Flour 3 teaspoons Baking Powder 2 tablespoons Mixed Spice (NOT Allspice!) 2 tablespoons Cinnamon Browning (Optional) Sherry


Preheat oven to 250 degrees Fahrenheit.

  • Line the sides and bottom of two 9" baking pans with a double layer of greaseproof paper and set aside.
  • Cream butter and sugar until light and fluffy.
  • Add eggs 2 at the time creaming after each addition. After adding the eggs, you will have to move the butter, sugar and egg mixture to a larger bowl and prepare to manually do the balance of the recipe by hand.
  • Add vanilla and almond essence to the butter and sugar mixture.
  • If you use browning, pour a very small amount in mixture and stir. Note: Be very careful with browning! It makes your cake too dark!
  • Add baking powder, mixed spice and cinnamon to the flour.
  • Pour butter and egg mixture in a larger bowl.
  • Add flour mixture to butter mixture by folding it in.
  • Continuously add flour mixture to butter mixture.
  • Add soaked fruits to flour/egg mixture and thoroughly fold it in.
  • Add cut-up cherries to mixture. Leave a few cherries for decorating top of cake.
  • Pour mixture in the 2 lined 9" baking pans.
  • Bake in pre-heated oven until done. Use a knife to test for doneness, etc. The knife should come out clean.
  • Stick cakes all over with a toothpick. Sprinkle sherry over hot baked cakes.
  • Enjoy!


This post was modified from its original form on 04 Nov, 2:54
5 years ago

Yes, these are great...Thanks~Jeanette

This post was modified from its original form on 03 Nov, 10:57
5 years ago

            photo kissesandvanillawaferacorns_zpsd813e831.jpg

All that you need here is Hershey's Kisses, Vanilla Waffers, and Peanut Butter chips.  Use cake frosting to dab each cookie to hold the Hershey Kiss on, and a little dab for the Peanut Butter chip.  Acorns are festive for any Autumn time gathering.

5 years ago

           photo nutterbutterpeanutbuttercookies_zps83d1782e.jpg

Need a quick treat for your child's class party or for a Sunday School class?  These are easy and quick.  All you need is the cookies, white frosting decorator, M & M's, and pretzels. 

5 years ago

          photo fignewtonbooks_zpscda99850.jpg

Looking for a quick and easy little snack to go with coffee for a Sunday School meeting or for a kids Sunday School class?  These little fig newtons can be piped in just a few minutes time with a white and red decorator from your grocery baking aisle.


5 years ago

 photo holidayrecipes_zps80971104.jpg

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