By Ginger Isham
Many years ago, I had a fruitcake recipe that I made for the holidays right after Thanksgiving. It made three loaves and kept very well, soaked with rum. The following recipe is my substitute until I find the real thing again.
6 tablespoons butter, melted
4 cups vanilla wafer crumbs
3/4 cup each green and red candied cherries, halved
1/2 cup chopped candied pineapple
3/4 cup chopped dates
1 cup pecan halves
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla flavoring
Pour melted butter into a 9×13-inch baking pan. Sprinkle wafer crumbs evenly over butter. Arrange cherries, pineapple, dates and pecans evenly over crumbs. Press down gently over all. Mix milk and vanilla and pour over top. Bake at 350 degrees fro 20-25 minutes.
Merry Christmas Scones
(from a Country Woman magazine 1992)
2 cups flour
3 teaspoons baking powder
pinch of salt
2 tablespoons cold butter
1 cup eggnog
1 cup pecans (I use coarsely chopped rather than whole ones)
1/2 cup each green and red candied cherries, cut up
Mix flour, salt and baking powder. Cut in butter. Stir in eggnog until moist. Add cherries and pecans and mix until all blended. Knead on floured surface 10 times and pat into a round or square shape to about one-half inch thick. Cut into slices and place on baking sheet. Bake in 400-degree oven for 12-15 minutes. Cool slightly. Make a glaze of confectioners sugar, cream (I use half and half) and rum or vanilla flavoring. You could use eggnog in place of cream.
Verse: Some grandmas have limousines and the biggest homes you’ve every seen.
But my grandma is best by far—for she has a cookie jar!
Merry Christmas all!
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.