| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Eggs | French | Cookies, Desserts | 1 | Servings |
INGREDIENTS
| 1 | c | Pillsbury's Best All-Purpose Flour* |
| 1 1/2 | ts | Salt |
| 1 | c | Funsten's Nuts; coarsely chopped |
| 1 | c | Golden raisins |
| 1 | c | Raisins or currants |
| 1 | c | Chopped candied fruit |
| 1 | c | Dates; cut in large pieces |
| 1/2 | c | Dried figs; cut in large pieces |
| 4 | Eggs | |
| 1 | c | Firmly packed brown sugar |
| 1 | tb | Grated orange rind |
| 1 | ts | French's Vanilla |
INSTRUCTIONS
BAKE at 325 degrees for 30 to 35 minutes. MAKES about 4 dozen bars Sift together flour and salt. Combine nuts, golden raisins, raisins or currants, candied fruit, dates and figs and coat with 1/4 cup of the dry ingredients.Beat 4 eggs until foamy in a large mixing bowl. Add brown sugar, orange rind, and vanilla. Beat just until blended. Stir in remaining dry ingredients and fruit mixture; mix well. Spread in well-greased 15 1/2 x 10 1/2x 1-inch jelly roll pan.** Bake in slow oven (325 degrees) 30 to 35 minutes. If desired, brush while warm with Fruitcake Glaze. Cool and cut into bars. *For use with Pillsbury's Best Self-Rising Flour, omit salt. **Or make 15x10x1-inch pan from heavy duty aluminum foil, place on baking sheet and grease well. NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking Contest by Mrs. John F. Ryan, Arlington, Virginia. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol.com> on Nov 6, 1997
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