CHRS: CP437 2
MSGID: 1:18/200@fidonet 668d081a
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Steven's Fruitcake Cookies
 Categories: Cookies, Fruits, Nuts, Booze
      Yield: 2 Dozen
 
      1 c  Butter
      2 c  Sugar; all white or all
           - brown or one cup of each
      3 c  Sifted all-purpose flour
      2 lg Eggs
      3 tb Baking powder
    1/2 ts (ea) salt, ground cloves,
           - and nutmeg
      2 ts Cinnamon
    1/4 c  Brandy, rum, sherry, port,
           - red wine or fruit juice
      1 c  Raisins
      1 c  Coarse chopped walnuts,
           - pecans, filberts, or
           - un-blanched almonds
      2 c  (1 lb) chopped candied fruit
 
  Cream the butter, cream in the sugar, and beat in the
  eggs. Stir in the flour sifted with the baking soda,
  salt, and spices. Add the liquid and then the raisins,
  nuts, and fruit cake fruits.
  
  With a greased tablespoon dip up 3/4 teaspoon of dough,
  push from the spoon with another greased teaspoon onto a
  well-buttered or oiled cookie sheet.
  
  Bake in a pre-heated 350øF/175øC oven for 10 minutes or
  until the edges are a delicate brown. Do not over-bake
  or the fruit will become hard. Remove from the pans
  while still warm. Cool on a rack to room temperature and
  store in airtight containers.
  
  These freeze well and are better if aged for a week
  before eating.
  
  Makes 24 or more
  
  From the newsletter of St Stephen's Anglican Church
  A parish in the classical Anglican tradition
  
  From: http://www.ststeve.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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