|Cooking From the Garden|
|by Margaret Leibenstein|
After beginning with some simple cooking techniques to take advantage and even enhance the unique flavors of home-grown (or even store-bought) fru...
1 - 10 of 37 for uncooked fruit cake
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Mix well and pack well into a pan lined with wax paper.
Mix wafers, dates, fruit and nuts. Add milk and mix thoroughly. Pack tightly in foil lined pan and keep in refrigerator.
Add all ingredients to rolled crackers except the cream. Lightly toss, then add cream gradually. Mix thoroughly to moisten all cracker crumbs. Pack ...
Crush graham crackers, cut up gum drops, citrons, cherries and pecans. Add cinnamon, all spice, and cloves. Melt cut up marshmallows with milk in top ...
Leave nuts whole ... and rind. Add fruit to crumbs and ... large or small cake pans with double ... paper. Cover and place in refrigerator for 12 hours.
Melt butter and ... pineapple ring. Mix fruit and nuts with ... heavy foil. Seal foil and refrigerate to season a few days. Slice thinly. May be frozen.
Soak cut-up marshmallows in milk. Crush graham crackers until fine. Combine all other ingredients; add marshmallows and graham crackers. Mix well; ...
Crush wafers, chop pineapple. Mix all ingredients together and roll into logs or ball. Chill and slice. Freezes well for later use.
Cut the fruit in small pieces; mix together. ... over fruit; mix well. Add milk; mix and mix. Pack into foil lined loaf pan; refrigerate. Can be frozen.
Pour Pet milk ... chopped nuts and fruit. Add marshmallows ... sticks together. Pack into a wax lined container. Store in refrigerator. Keeps a long time.
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