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

You can use these as a garnish for Roast Goose.

Ingredients:

1 cup apple cider
1 cup sugar
1 tsp cinnamon
6 to 10 small, tart apples
6 to 10 tsp currant jelly
Parsley sprigs

Directions:

• Combine cider and sugar, bring to boiling point and simmer for 5 minutes. Add cinnamon.
• Pare and core the apples, place in skillet.
• Pour sauce over apples and cook over medium heat, basting from time to time, until apples are tender–about 25 minutes.
• Drop a spoonful of jelly in center of each apple.
• Arrange apples around goose on platter with sprigs of parsley.
• Pour remaining sauce over goose.

Source: Old Five Roses Cookbook

Date Added: Nov 28, 2007

Ingredients:

1 egg (beaten)
1/3 cup butter
1 cup brown sugar
2 TBS milk
1/2 cup raisins or chopped pecans
1 tsp vanilla

Directions:

• Mix all ingredients together then fill 2/3 full tart shells from your favorite pie pastry recipe.
• Bake at 450°F. for 8 minutes.
• Reduce temperature to 350°F. and bake 15 to 20 minutes or until pastry is lightly brown.

Yield: 12 to 15 medium sized tarts

Date Added: Nov 28, 2007

Ingredients:

1 cup chopped dates
1 1/2 cups Cranberry Sauce (see recipe below)
1/3 cup chopped walnuts
Pie pastry for tart shells and top lattice strips

Directions:

• Mix ingredients together and fill tart shells half full.
• Arrange twisted strips of pastry across the top of tarts, lattice fashion.
• Bake at 425°F. for 20 to 25 minutes or until nicely browned.

Yield: Makes approximately one dozen tarts (medium)

Cranberry Sauce Recipe

1 lb fresh or frozen cranberries
2 cups sugar
1 cup water
Rind and pulp of 1/2 orange (finely chopped rind)

Directions:

• Combine sugar and water in saucepan, bring to a boil and boil for 5 minutes.
• Add cranberries and orange pulp and rind.
• Cook over low heat (stirring occasionally) until cranberries start popping.
• Remove from heat and chill.

Yield: 4 cups

Date Added: Nov 28, 2007