Post by legendimom on Oct 25, 2002 8:52:06 GMT -6
NO-BAKE FRUIT CAKE (slice it and call it fruit bars so men and kids will try it)
4 cups graham cracker crumbs (about 3-1/2 pkgs. out of a 14 oz. Box)
1 cup mixed candied fruit
1 cup golden raisins
1 cup chopped dates
1 cup chopped nuts
1 cup miniature marshmallows
1 can (14 oz.) sweetened condensed milk
Line a 9 x 5-inch loaf pan with waxed paper. Mix all the ingredients together, first with a spoon and then with hands, until the crumbs are thoroughly moistened. Pack securely into pan. Cover tightly. Chill at least two days before slicing. To serve: slice thinly or cut into small cookie squares. Makes one 2-1/4 pound loaf.
I made the one above except I used 2C dried apricots (chopped) and 2C chopped pecans instead of the fruit & nut amounts above. I also used a few cinnamon graham crackers in the mix. This was a little dry. I would
start with 3-1/2 C graham cracker crumbs. Add more if needed. The mixture should be real sticky when you pack it in the loaf pan, it dries out more. I also think it would be better with another cup of minature
marshmallows.
BUNCH O' FRUITCAKE
1 pound dates
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound pecans
1 pound coconut
2 cans sweetened condensed milk (not evaporated milk)
Mix all fruits, nuts and coconut. Add condensed milk. Place in refrigerator overnight. Grease seven 3 x 5-inch loaf pans. Divide the batter among the pans, making each three quarters full. Each loaf will be about 12 - 13 ounces. Bake in a 300 degree oven for one hour or until the top is light brown. (Refrigerate for storage.)
3 MINI FRUIT CAKES
7 oz. mixed tropical medley dried fruit, chopped
6 oz. Dried cherries, chopped
8 oz. Flaked Coconut
8 oz. Chopped pecans
14 oz. Can sweetened condensed milk
Mix & refrigerate overnight.
Grease 3 3x5” mini loaf pans. Divide fruit mixture between the 3, filling each about ¾ full. Bake at 300 degrees for one hour till top is light brown. Store in refrigerator.
Uncooked Fruit Cake
1 pound graham crackers, crushed fine
1 pound large size marshmallows
1 & 1/2 sticks margarine
1/2 pound candied cherries
1/2 pound candied pineapple
1/2/pound candied figs or dates
1/2 pound raisins
3 cups pecans
Melt marshmallows & margarine - Add fruit & nuts and then graham cracker crumbs. Mix and shape into six rolls. Wrap & freeze. When ready to eat - take from freezer and thaw just enough to slice.
Make your own (Eagle Brand) Sweetened Condensed Milk
1-1/2 cups sugar
2/3 cup evaporated milk (canned milk)
4 tablespoons butter (real butter or baking margarine, not lite)
Heat and stir until butter is melted and sugar is dissolved. Makes about 1-1/2 cups. Refrigerate any leftovers.
One can = 1 1/4 cups
This is my favorite, baking for half an hour makes it mellower, sitting in the fridge for several days develops the flavor more:
Nut Cake
1 1/2 cups honey graham cracker crumbs (or chocolate or cinnamon)
1 1/2 cups Walnuts, chopped (or pecans, or mix of your favorite - substitute 3/4 c fruit for 3/4 c nuts for fruit cake - any mix you like)
1 14 oz. can sweetened condensed milk
Pinch of salt
Preheat oven to 325 degrees. Put graham cracker crumbs and nuts/fruit into a medium sized bowl. Add condensed milk and a pinch of salt. Mix with a wooden or plastic spoon. The batter will be very thick and gooey. Pack and press into a nonstick 8-inch square pan or 9 1/2-inch round pan. If you don`t have a nonstick pan, line bottom with parchment paper. Wet your hands with cold water and smooth top of mixture. Bake 25 or 30 minutes till center is set but edges aren't dry. Let it cool completely before cutting. Wrap any leftovers in plastic wrap. This will keep for weeks and flavor improves as it ages. Also freezes well.
4 cups graham cracker crumbs (about 3-1/2 pkgs. out of a 14 oz. Box)
1 cup mixed candied fruit
1 cup golden raisins
1 cup chopped dates
1 cup chopped nuts
1 cup miniature marshmallows
1 can (14 oz.) sweetened condensed milk
Line a 9 x 5-inch loaf pan with waxed paper. Mix all the ingredients together, first with a spoon and then with hands, until the crumbs are thoroughly moistened. Pack securely into pan. Cover tightly. Chill at least two days before slicing. To serve: slice thinly or cut into small cookie squares. Makes one 2-1/4 pound loaf.
I made the one above except I used 2C dried apricots (chopped) and 2C chopped pecans instead of the fruit & nut amounts above. I also used a few cinnamon graham crackers in the mix. This was a little dry. I would
start with 3-1/2 C graham cracker crumbs. Add more if needed. The mixture should be real sticky when you pack it in the loaf pan, it dries out more. I also think it would be better with another cup of minature
marshmallows.
BUNCH O' FRUITCAKE
1 pound dates
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound pecans
1 pound coconut
2 cans sweetened condensed milk (not evaporated milk)
Mix all fruits, nuts and coconut. Add condensed milk. Place in refrigerator overnight. Grease seven 3 x 5-inch loaf pans. Divide the batter among the pans, making each three quarters full. Each loaf will be about 12 - 13 ounces. Bake in a 300 degree oven for one hour or until the top is light brown. (Refrigerate for storage.)
3 MINI FRUIT CAKES
7 oz. mixed tropical medley dried fruit, chopped
6 oz. Dried cherries, chopped
8 oz. Flaked Coconut
8 oz. Chopped pecans
14 oz. Can sweetened condensed milk
Mix & refrigerate overnight.
Grease 3 3x5” mini loaf pans. Divide fruit mixture between the 3, filling each about ¾ full. Bake at 300 degrees for one hour till top is light brown. Store in refrigerator.
Uncooked Fruit Cake
1 pound graham crackers, crushed fine
1 pound large size marshmallows
1 & 1/2 sticks margarine
1/2 pound candied cherries
1/2 pound candied pineapple
1/2/pound candied figs or dates
1/2 pound raisins
3 cups pecans
Melt marshmallows & margarine - Add fruit & nuts and then graham cracker crumbs. Mix and shape into six rolls. Wrap & freeze. When ready to eat - take from freezer and thaw just enough to slice.
Make your own (Eagle Brand) Sweetened Condensed Milk
1-1/2 cups sugar
2/3 cup evaporated milk (canned milk)
4 tablespoons butter (real butter or baking margarine, not lite)
Heat and stir until butter is melted and sugar is dissolved. Makes about 1-1/2 cups. Refrigerate any leftovers.
One can = 1 1/4 cups
This is my favorite, baking for half an hour makes it mellower, sitting in the fridge for several days develops the flavor more:
Nut Cake
1 1/2 cups honey graham cracker crumbs (or chocolate or cinnamon)
1 1/2 cups Walnuts, chopped (or pecans, or mix of your favorite - substitute 3/4 c fruit for 3/4 c nuts for fruit cake - any mix you like)
1 14 oz. can sweetened condensed milk
Pinch of salt
Preheat oven to 325 degrees. Put graham cracker crumbs and nuts/fruit into a medium sized bowl. Add condensed milk and a pinch of salt. Mix with a wooden or plastic spoon. The batter will be very thick and gooey. Pack and press into a nonstick 8-inch square pan or 9 1/2-inch round pan. If you don`t have a nonstick pan, line bottom with parchment paper. Wet your hands with cold water and smooth top of mixture. Bake 25 or 30 minutes till center is set but edges aren't dry. Let it cool completely before cutting. Wrap any leftovers in plastic wrap. This will keep for weeks and flavor improves as it ages. Also freezes well.