Recipes Included On This Page Merry Fruit Bread Mince Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Merry Fruit Bread Recipe By :Muffins and More - Company's Coming; Jean Pare Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup sugar -- (250 mL) 1/2 cup cooking oil -- (125 mL) 1/2 cup milk -- (125 mL) 1 teaspoon vanilla -- (5 mL) 1 cup grated carrots -- (250 mL) [I use finely shredded carrots instead] 2 1/2 cups all-purpose flour -- (625 mL) 1 teaspoon baking powder -- (5 mL) 1 teaspoon baking soda -- (5 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/2 teaspoon salt -- (2 mL) 1 cup shredded coconut meat -- (250 mL) [medium - unsweetened] 1/2 cup candied cherries -- (125 mL) coarsely chopped 1/2 cup raisins -- (125 mL) 1/2 cup chopped pecans -- (125 mL) [see note] Note - The original recipe called for chopped walnuts or almonds but I prefer pecans and have used chopped hazelnuts (filberts) and even when feeling like I can afford it - macadamia nuts. If you wish you can leave the nuts out altogether; substitute currants for raisins. This makes a large loaf so you will need a large mixing bowl. Preheat oven to 350F (180C). Grease a 9x5x3-inch (23x12x7 cm) loaf pan. In large bowl beat the eggs until frothy. Beat in the sugar and cooking oil until blended. Stir in the milk, vanilla and shredded or grated carrot. Put all the rest of the ingredients (flour, baking powder, baking soda, cinnamon, salt, coconut, cherries, raisins, nuts) into another bowl. Mix until well combined. Pour all at once over the egg mixture. Stir just until moistened - don't over mix. Transfer the batter to the prepared pan. Bake for 1 hour or until the cake tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling. At this point I usually poke a bunch of holes in the loaf and drizzle some brandy, rum or orange liqueur over it before wrapping. I make this in preference to a "regular" fruit cake as it is a lot less work and I can make it in manageable batches. I think it is every bit as pretty as fruit cake when sliced. It freezes well. Yields 1 large loaf. From Muffins and More by Jean Pare; Company's Coming series of cook books. MC format by Hallie. Tried and a favourite. Contributed to the FareShare Gazette by Hallie; 27 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 12g Fat (40.8% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mince Pie Recipe By :http://www.crisco.com/index.shtml Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 9 inch Classic CRISCO Double Crust Filling: 1 1/4 cups ground roast beef -- cooked * 3 cups apples -- chopped 2 cups sugar 1 cup golden raisins 1 cup water 1/4 cup cider vinegar 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon allspice For crust, prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400F (205C). For filling, combine beef, apples, sugar, raisins, water, vinegar and seasonings in large saucepan. Bring to a boil; boil 15 to 20 minutes (filling will thicken during baking). Pour filling carefully into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 400F (205C) for 35 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving. *Use leftover roast beef or 1/2 pound cooked roast beef from a delicatessen. Makes One 9-inch Pie Contributed to the FareShare Gazette by Art; 18 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; trace Fat (0.9% calories from fat); 1g Protein; 73g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Art Guyer From the Beach in Kitty Hawk, NC

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