Name: Fruitcake Bites
Ingredients: 6 tb Butter-flavor shortening; 1/4 c Sugar; 3/4 ts Baking powder; 1/4 ts Salt; 1/4 ts Ground cinnamon; 1 c All-purpose flour; 1/3 c Milk; 3/4 ts Vanilla extract; 2 lg Eggs; 1/2 c Pecans; chopped; 1/3 c Pitted prunes; chopped; 1/3 c Red candied cherries; chopped; 1/3 c Green candied cherries; chopped; 1 Container; (3.5-oz) diced candied orange peel (about 1/2 cup), chopped; Red and green candied cherries for garnish

Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			24	Servings

INGREDIENTS

6	tb	Butter-flavor shortening
1/4	c	Sugar
3/4	ts	Baking powder
1/4	ts	Salt
1/4	ts	Ground cinnamon
1	c	All-purpose flour
1/3	c	Milk
3/4	ts	Vanilla extract
2	lg	Eggs
1/2	c	Pecans; chopped
1/3	c	Pitted prunes; chopped
1/3	c	Red candied cherries; chopped
1/3	c	Green candied cherries; chopped
1		Container; (3.5-oz) diced candied orange peel (about 1/2 cup), chopped
		Red and green candied cherries for garnish

INSTRUCTIONS

These are great! I substituted dried pears, peaches, prunes, pineapple, and
cherries for the candied fruit; not a real sweet cake but definitely yum!
1. Grease twenty-four 1 3/4" by 1" mini muffin-pan cups. Preheat oven to
350    degrees F.
2. In large bowl, with wooden spoon, beat shortening, sugar, baking powder,
salt, and cinnamon until well combined. Add flour, milk, vanilla extract,
and eggs; mix well. Stir in pecans, prunes, red candied cherries, green
candied cherries, and candied orange peel.
3. Spoon 1 rounded tablespoon batter into each muffin-pan cup (reserve
remaining batter for making more fruitcake bites). If you like, garnish
with additional red and green candied cherries.
4. Bake fruitcake bites 15 to 20 minutes until golden and toothpick
inserted in center comes out clean. Cool fruitcake bites in pans on wire
racks 10 minutes; remove from pans. Cool completely on wire racks. Wash and
dry muffin-pan cups.
5. Repeat steps 3 and 4 with remaining batter until all batter has been
used, garnishing with candied cherries.
6. Store fruitcake bites in tightly covered container in refrigerator. Each
fruitcake bite without garnish: About 120 calories, 2 g protein, 17 g
carbohydrate, 5 g total fat (1 g saturated), 18 mg cholesterol, 40 mg
sodium
Posted to EAT-L Digest  by Sue Plumley <splumley@CITYNET.NET> on Dec 15,
1997

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”