|Everybody Bakes Bread|
|by Norah Dooley|
A rainy-day errand introduces Carrie to many different kinds of bread, including chapatis, challah, and papusaa.
11 - 20 of 95 for no bake fruit cake
Crush wafers fine. Mix fruit, nuts and milk. Mix well. Then mix in crushed wafers. Mold and chill.
Combine graham cracker crumbs, nuts and cherries; mix well. Add coconut and raisins; mix well. Heat milk, sugar and butter until butter melts. Pour ...
Mix in large ... (crushed), raisins, mixed fruit, nuts and ... paper. Wrap lightly in foil. Sprinkle twice a week with brandy. Best made 1 week before needed.
Crush crackers fine. ... cracker box with wax paper. Pack cake mix in box and tape or tie up and place in refrigerator 24 hours. Makes 5-pound fruit cake.
Put milk into ... into paper bag. Crush with rolling pin. Mix crumbs with raisins, mixed candied fruit and nuts. Add marshmallow mixture and blend well.
Line a 5-cup ... additional nuts and fruits if desired. Cover ... refrigerator 2 days before slicing. Keep in a cool place. Makes 2 1/2 pound fruit cake.
Cream butter and ... to nuts and fruit mixture. Mix with ... in lined tube pan with brown greased paper. Bake 15 minutes. Let cool. I wrap in saran wrap.
Combine all ingredients and pour into loaf pan. Bake for 2 hours in 275 degree oven.
Cook and stir ... stir in all fruits until well blended. ... mixture. Press firmly into loaf pan or ring mold. Refrigerate. Makes approximately 3 pounds.
Bake 1 box Betty Crocker honey spice cake mix. Use package ... large pan. Add fruit to crumbled cake. ... refrigerator at least 24 hours. Keep cake refrigerated.
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