| 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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