Over a Cup: Recipes ripe for the season

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Diane Prather

Fruitcake

1 can sweetened condensed milk

½ pound shredded coconut

½ pound pecans or walnuts, chopped

½ pound candied pineapple, chopped

½ pound candied cherries, chopped

½ pound dates, chopped

Mix all together, making sure the milk coats everything. Line a loaf pan with wax paper or foil. Pack the fruitcake mixture tightly into the pan. Bake at 275 degrees for 1 ½ hours. Put a pan of water in the bottom of the oven.

— Recipe contributed by Beulah Kline

Whoever heard of Christmas without fruitcake?

This week, Beulah Kline, of Craig, sent her recipe for fruitcake. This recipe and my sister Darlene Blackford’s recipe for peanut butter honey cookies are featured in this column.

Thanks so much to Beulah for her fruitcake recipe. This is what you’ll need if you want to make it: 1 can sweetened condensed milk, 1/2 pound shredded coconut, 1/2 pound pecans or walnuts (chopped), 1/2 pound candied pineapple (chopped), 1/2 pound candied red or green cherries (chopped) and 1/2 pound dates (chopped).

Mix all of the ingredients together. Be sure the milk coats everything. (Beulah wrote, “It takes a lot of elbow grease.”) Line a loaf pan with wax paper or foil. Pack tightly into the pan. Bake at 275 degrees for 1-1/2 hours. Put a pan of water into the bottom of the oven.

Beulah also included a tip with the recipe. Use up stale fruitcakes or small bits, cook a lemon pudding mix or make your own. Add the chopped cake while the pudding is hot. I love lemon so I’ll bet this tastes great!

This next recipe is great for those of you who like to make recipes with honey. My sister sent some of the cookies in a Halloween-decorated bag in October and included the recipe, too. The cookies are not too sweet.

To make peanut butter honey cookies, you will need: 1/2 cup shortening, Crisco butter flavor (Darlene uses the stick); 1/2 cup peanut butter (Darlene likes crunchy); 1/2 cup honey; 1/2 cup brown sugar; 1 egg; 1/2 teaspoon vanilla; 2-1/2 cups flour; 1-1/2 teaspoon baking soda; and 1/2 teaspoon salt.

Preheat the oven to 350 degrees. Darlene bakes the cookies on parchment.

In a large bowl, cream shortening and peanut butter. Add honey and gradually blend in the sugar. Beat in the egg and vanilla. Sift together the flour, baking soda and salt. Add to the mixture.

Shape into a roll and wrap in waxed paper. Chill and slice or roll into 1-inch balls. Smash with a fork. (Darlene says that her boys don’t think they’re peanut butter cookies unless they’re “smashed.”)

Bake cookies for 10 minutes or until brown. Makes 3 to 4 dozen.

Thanks to Beulah and Darlene.

If you have recipes you’d like to share, send them to me at P.O. Box 415, Craig, CO 81626, or call me at 824-8809. There’s still time to bake and make candy.

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