Oyster cracker snack mix recipe with Hidden Valley Ranch

[lisab]

My mom used to make a delicious rum cake. Frankly, I think it was just normal yellow cake, doused in rum. Very yummy .

 

[Evo]

My mom used to make a delicious rum cake. Frankly, I think it was just normal yellow cake, doused in rum. Very yummy .

Works for me.

 

[Evo]

The world's only edible fruitcake. It should be called pecan cake. Years ago I brought this into work for our Christmas party at work. My district manager came by and said she hated fruitcake, but she'd taste it. She took a slice and walked off. She came over to me after the party wanting the recipe, she said she had been converted.

I can't stand fruitcake, but this would make my list of what I want for my last meal.

MRS. HARVEY'S WHITE FRUITCAKE

4 cups shelled pecans

3/4 pound candied cherries

1 pound candied pineapple

1 3/4 cups all-purpose flour

1/2 pound butter

1 cup sugar

5 large eggs

1/2 teaspoon baking powder

3 tsps vanilla extract

3 tsps lemon extract

Chop nuts and fruit into medium-size pieces; dredge

with 1/4 cup of flour. Cream butter and sugar together

until light and fluffy. Beat in eggs. Sift together

remaining flour and baking powder; fold into butter-egg

mixture. Stir in vanilla and lemon extracts. Blend in

fruit and nuts.

Grease a 10-inch tube pan.

Line with parchment, wax paper or foil; grease again.

Pour batter into prepared pan or pans. Place in cold

oven and bake 2 1/2 to 3 hours in tube pan

or 2 hours in 8 1/2-by-4 1/2-inch loaf pans at 250 degrees. Check cakes 1 hour before done and again in 30 minutes. When done, remove

from oven; cool in pans on cake rack.

Makes 5 pounds of fruitcake.

Note: In 4 1/2-by-2 1/2-by-1 1/2-inch (baby) loaf pans,

bake cake about 1 hour. For 1-pound cakes in 2-pound

coffee cans, bake about 2 hours. In 5-ounce custard

cups, bake about 1 hour. And in ungreased foil bonbon

cups, bake about 30 minutes.

 

[physics girl phd]

Rum Balls...

I have a very happy memory from when my siblings and I were young (I was certainly in elementary school or younger), and my mother made rum balls for the holidays. Rum balls never reappeared after that, yet I've always felt their absence.

My real holiday yummy, however, is springerles. They're the prettiest cookies EVER, and we use my great-grandma's recipe. My mother uses great-grandma's old mold (I use the press of an old butter-mold). I still have to dig out the recipe. (Current holiday prep involves making little E's holiday dress, as well as just finishing up the term.)