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1 cup flour
1 1/2 cups sugar
1/2 tsp baking powder
2 cups bread crumbs
1/4 cup chopped suet
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1/2 lb currants
1/2 lb sultana raisins
1/2 lb seeded raisins
1/4 lb mixed peel
1/4 cup molasses
3 eggs
1 grated apple or carrot


Mix all ingredients together with brandy, beer or dark rum until about the consistency of cake batter.

Use washed coffee tins or large tomato tins. Also need a large pan that will hold the tins and water about half way up the tins. Put water in pan and bring to boil.

Spray tins with cooking spray and fill about 2/3 full with batter. Cover tin with foil and poke a few holes in the foil. Tie around the foil with some string to hold it on.

Put tins in water and place in oven. Bake at 350 degrees F for about 3 hours. Check water level regularly and refill as necessary so about 1/2 way up the tins.

Test doneness by sticking knife or something similar into center of pudding.

Let cool slightly before removing from tins.

These cookie recipes were some of my mom's favorites, and I've tried to make all of them, but somehow they don't seem to taste as good as mom's always did. I think it's because she always added that extra touch of herself in every batch!!!! [Maria - Food Editor]
Cherry Balls

1/2 cup butter, softened
1/4 cup confectioner's sugar
1 1/2 cups flour
1 pinch salt + a little water
1 tsp. vanilla
Maraschino cherries


1 cup confectioner's sugar
1 tsp. vanilla
2 tbsps. canned milk


Mix butter and sugar to a creamy dough. Add flour, salt, and vanilla, and mix together. Take a cherry
and fold some dough around it to make a small ball. Place on ungreased cookie sheet and bake
12 to 15 minutes at 350 degrees.

Cool. When cooled completely, dip into icing.

ICING: Blend well and roll cookies in the mixture to cover.

Italian Lemon Cookies

1 dozen eggs
2 cups sugar
2 cups oil
14 tsps. baking powder
1 bottle lemon extract
1 bottle anise flavor
6 to 8 cups flour


8 cups confectioner's sugar
1/2 cup water
1 tbsp. anise flavor


Beat together eggs, sugar, oil and lemon extract. Sift together about 6 cups flour with baking powder and salt. Add the egg mixture a little at a time. If you need more flour keep adding until it forms a soft dough. You can use up to 8 cups depending on the size of the eggs. Place a sheet of parchment paper on cookie sheet, and drop dough or make shapes of uniform size.
Bake at 375 degrees for 10 to 12 minutes. Cool on wire racks. Ice cookies when cooled.

ICING: Mix together, adding more sugar or water as needed.

Pineapple Cookies

4 cups flour
1 cup sugar
3 tsps. baking powder
1 cup crisco
1 egg
1/2 cup milk

1 med can crushed pineapple
1 cup sugar
6 tbsps. flour


In a mixing bowl, cream shortening and sugar. Add milk and egg; mix well. Combine flour and baking powder; stir into the creamed mixture.

FILLING: Mix together. Press dough into and up the sides of an ungreased 8-in. square baking pan. Add filling on top. Bake at 350 degrees for 20 - 25 minutes.

The following recipes were submitted by some of my friends and family. [Sue - Managing Editor]
Rum and Raisin Shortbread Cookies


1/2 cup raisins
1/4 cup dark rum
1 cup butter
1/2 cup sifted icing sugar
2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking powder


In small saucepan, combine raisins and rum. Bring to boil, remove from heat. Let stand for about 1 hour, drain.

Cream together butter and sugar. Combine flour, salt and baking powder; gradually blend into creamed mixture. Stir in raisins.

Form dough into 2 logs about 1 - 1 1/2 inches in diameter. Wrap tightly in plastic wrap or waxed paper and chill in refrigerator or freezer until firm. Cut into 1/4 inch slices. Bake in 325 degree F oven for about 12-15 minutes or until set and very lightly browned.

Makes about 36 cookies

She Shoots She Skor's Bars

1 sleeve of Topable crackers (or any butter type cracker)
2 cups brown sugar
1 cup butter
1 package chocolage chips
1 bag of slivered almonds


Line a jelly roll pan or cookie sheet with a lip with foil.
Layer crackers in pan to cover sheet.
In a pot, melt the butter on medium heat. Add brown sugar and stir continuously until mixture comes to a boil. Reduce heat to low and continue to stir for abot 3-5 minutes.
Remove mixture from stove and pour over crackers.
Bake at 350 F on middle rack for 5 to 7 minutes. Watch closely to avoid burning.
Remove from oven. Sprinkle chocolate chips and almonds on top. Spread with a spoon.
Cool in fridge and break like bark for serving.

True Scottish Shortbread

2 cups flour
1 cupb butter
2 tbsp corn flour
1/4 cup sugar


Cream butter and sugar well. Mix in flour and corn flour. Press firmly into 2 9-inch flan tins with removable bases making the top smooth (use back of spoon). Mark into four triangles, then mark those triangles into four (16 slices). Prick triangles with small fork, sprinkle with sugar. Bake 30-40 minutes in a 300 degree oven until edges are golden brown. Immediately on removing from oven cut out the triangles again, sprinkle with sugar. Remove rim, leaving shortbread on base until COMPLETELY cooled. Freezes very well.

Candied Pecans

1 egg white
1 tbsp water
1 pound pecans
1 cup white sugar
1 tsp cinnamon


Beat together egg white and water until stiff.
Pour pecans into large bowl with egg whites. Mix until all pecans are well coated.
Mix together sugar and cinnamon in a small bowl. Pour on top of pecans, mixing and coating all pecans.
Grease a cookie sheet with butter. Layer pecans evenly on sheet and bake at 275 degrees for 45 minutes, stirring nuts on pan every 15 minutes. Let cool.

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