Melt 3 TBS butter. Add 1 1/2 cups white sugar and 3 well beaten eggs.

Add and mix well in order given:

• 1 1/2 cups flour
• 1 1/2 tsp baking soda
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• salt
• 1 1/2 cups grated raw carrots
• 1 1/2 cups grated raw potatoes
• 1 1/2 cups raisins
• Mix in fruit peel and nuts if desired

Mix the batch well then pour into a greased mold (see How To Prepare Steamed Puddings). Cover with aluminum foil or tight fitting cover and steam 2 or more hours.

Cool and store till wanted–then steam again for 30 minutes.

Serve with any desired sauce (see Hard Sauce Recipe).

Source: Old community cookbook

Date Added: Nov 28, 2007

Ingredients:

1 cup butter
1/2 cup fruit sugar
1 1/4 cup sifted flour
3/4 cup rice flour

Directions:

• Place butter in large bowl and soften it with hands until it is creamy. Add fruit sugar gradually, working it in with hands.
• Combine flour and rice flour, add to butter mixture. Mix well until all ingredients are blended.
• Cover bowl and refrigerate for one hour.
• Use palms of hands to pat dough out to a 1/4 inch thickness on a lightly floured board.
• Cut with 2″ round cookie cutter. Arrange rounds of dough on ungreased baking sheet. Prick each one several times with fork dipped in flour.
• Bake in a slow oven (325°F) for 30 minutes.
• Remove from baking sheet and cool on wire rack.

Yield: Makes 32 pieces of shortbread

Date Added: Nov 28, 2007

Ingredients:

1 cup butter
1 1/4 cups sugar
4 eggs
1 tsp salt
2 cups plus 2 TBS flour
1 tsp baking powder
1 1/2 cups seedless raisins
1 pkg (8oz) mixed fruit
1/2 cup red cherries
1/2 cup green cherries
1/2 cup nuts
1 lemon (juice and rind)
1 orange (juice and rind)

Directions:

• Prepare fruit and pour over the fruit juices and let stand overnight.
• Cream butter and sugar till foamy. Add eggs one at a time, beating well between each.
• Add flour sifted with salt and baking powder, alternating with fruit.
• Bake in slow oven (275°F) for 3 1/2 hours.

Tip: Place a small pan of water in the oven to help keep cake moist.

Yield: 1 9×9″ cake

Date Added: Nov 28, 2007

Ingredients:

3 1/2 cups milk
2 TBS yeast
1/2 cup water (lukewarm)
10 cups flour (approx)
2 tsp salt
2 1/2 cups margarine (melted, then cooled)
1 1/2 cups sugar
2 TBS real lemon juice
5 egg yolks (beaten)
2 TBS brandy
1/2 lb walnuts (chopped)
1/2 lb dates (chopped)
1 lb raisins (chopped)
1/2 lb mixed fruit (chopped)
1/2 lb glazed cherries (chopped)
1/2 cup icing sugar

Directions:

• Scald milk then cool to lukewarm.
• Dissolve yeast in water for 10 minutes (according to package directions). Add to milk.
• Sift 6 cups of the flour with salt, then add to above liquid, make a soft dough.
• Place the dough in a greased bowl and raise until double in size.
• Add 1 1/2 cups margarine, sugar, lemon juice, eggs and brandy. Mix well.
• Slowly add 4 cups flour, working it in until the dough loosens from dish (you may not need as much flour or a little more to get to this stage).
• Knead in all the fruits and nuts, work in well.
• Divide dough into 5 portions then shape into loaves. Place them in greased loaf pans. Slash tops with a sharp knife making two rows of slashes slanting down the length of the loaf.
• Allow dough to rise and double in size.
• Bake at 350°F. for 1 hour. Remove from oven and let the loaves cool down till they’re no longer hot, but warm.
• Generously brush 1/2 cup melted margarine across the tops of loaves and leave the bread for a few minutes to soak in the butter.
• Sift icing sugar over the tops of the bread.
• Wrap loaves in plastic bags, store in a cool place for 3 days (do not refrigerate), then freeze the loaves.

Yield: Makes 5 loaves

Date Added: Nov 28, 2007

Filling Ingredients:

Cream cheese (half of a 4oz package)
1 cup cranberry sauce (jellied, whole cranberries)
1 TBS lemon rind (grated)

Topping Ingredients:

1/4 cup sugar
1/2 cup flour
1/4 cup butter
1/2 cup walnuts (chopped fine)

12 medium tart shells

Directions:

• Cut cream cheese into 12 small cubes and place one into each of 12 tart shells.
• Beat the cranberry sauce and lemon rind together, spoon over cream cheese.
• Mix together the sugar and flour, cut in butter until mixture is coarse crumbs. Mix in walnuts. Sprinkle topping over the cranberries.
• Bake for 15 to 20 minutes in a preheated 375°F oven (or until lightly browned).

Date Added: Nov 28, 2007