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by Liz Waters

Copyright (c) 1994 by Liz Waters

Here are some delicious holiday treats to make ahead 
for the upcoming season. These
will add an elegant touch to your seasonal entertaining.

Honey Fruit Bars

3 1/4 C mixed candied fruit, chopped up
1/2 C prunes, chopped
1/2 C candied figs, chopped up
1/2 C candied apricots, cut up
1 cup chopped pecans
3 eggs, lightly beaten
1 1/4 all purpose flour

Combine the fruit and nuts in a large bowl with the 
eggs, honey and sifted flour. Mix
well. Grease a 13x9x2 pan and press mixture evenly into 
it. Bake at 325 degrees,
Fahrenheit for 1 hour. Cool in pan and cut when cold. 
Store in an airtight container
refrigerated  or frozen for up to 3 months.

Gluten Free Fruit Cake

1 cup seedless dates
1/3 cup candied orange peel
1/3 cup candied lemon peel
1/2 cup red candied cherries
11/2 cup green candied cherries
1/4 cup raisins or currants
1/4 cup golden raisins
1 1/4 cup coarsely broken brazil nuts
1 1/2 cup coarsely broken walnuts
1/4 cup finely ground almonds
1/2 tsp. baking powder
3 eggs
2 tbsp. honey
1 1/2 tsp. vanilla extract
3 tablespoons dark rum

Place fruit and broken nuts in a bowl and stir in the 
ground almonds and baking
powder. In a seprate bowl, beat the eggs with electric 
mixer until thick and creamy. Beat
in the honey and vanilla. Spread evenly into two greased 
9"x4" loaf  pans.  Bake at 325
Fahrenheit for  1 1/2-2 hours until firm.  Brush hot 
cakes  with rum while still in pan.
Wrap in foil and cool, in pans, overnight. Store in 
refrigerator or freezer for up to three
months.

AlmondNut Elixir
(like Amaretto)

3 ounces fresh, unblanched, unsalted, peeled and coarsely 
chopped almonds
pinch of cinnamon
1 1/2 cups vodka
1/2  cup sugar syrup

In a  sterilized glass quart jar, combine the ingredeints, 
shake well and steep for two
weeks. Filter. Sweeten to taste with additional sugar 
syrup. Mature another two or three
weeks before serving.

Almond Extract Elixir

1/2 cup sugar syrup
1/2 tsp. almond extract
1 1/2 cups vodka

Make the syrup and allow it to cool. Place the remaining 
ingredients and the syrup in a
sterilized glass quart jar. Cover tightly and shake 
well.  Ready for drinking in a few days
time.

Kind of Kahlua

2 cups water
2 cups white sugar
1/2 cup powdered instant coffee
1/2 chopped vanilla bean
1 1/2 cup brandy

Boil the water and the sugar until dissolved. Remove 
from the heat and slowly add the
instant coffee, constantly stirring. In a alrge sterilized 
glass jar, add the chopped vanilla
bean and the brandy. Combine the cooled sugar syrup 
and the coffe solution with the
vodka. Cover tightly and shake a couple of times a day 
vigorously for three weeks.
Strain through a coffee filter and store in a pretty 
carafe.

Sugar Syrup

1 cup water
2 cusp sugar

Boil water and sugar until the sugar is dissolved, about 
5-7 minutes. Remove from heat
and cool.

Meg and Peg's Whiskey Doodle Cake
as adapted from the I Hate to Cook Book by Peg Bracken

1/2 cup butter
1 cup sugar
3 beaten eggs
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp.nutmeg
1/4 cup milk
2 tbsp. molasses
1/4 tsp. baking soda
1 pound seedless raisins
2 cups chopped pecans
1/4 cup whiskey

First, take the whiskey out of the cupboard and have 
a small noggin  for medicinal
purposes. Now, cream the butter with the sugar and add 
the beaten eggs. Mix together
the flour, baking powder, salt and nutmeg. Add to the 
butter mixture. Then, add the
milk. Now put the baking soda into the molasses and 
mix it up. Add that. Then add the
raisins, nuts, and whiskey. Pour it into a greased and 
floured loaf pan and bake it at 300
degrees Fahrenheit for 2 hours. Your whiskey cake keeps 
practically forever, wrapped in
aluminum foil. It gets better and better, too, if you 
buck it up once in a while by stabbing
it with an icepick  and injecting a little more whiskey 
with an eyedropper. My mom just
sloshed it with some whiskey once a week until Christmas, 
starting about a month to six
weeks before the day. 

Sugar Syrup

1 cup water
2 cusp sugar

Boil water and sugar until the sugar is dissolved, about 
5-7 minutes. Remove from heat
and cool.

Chocolate Death by CyberHaute
Refrigeration Only

CAKE:

3/4                C.            Unsalted butter
2 1/2            LBS.!        Semi-Sweet Chocolate, 
high quality
5                                   Eggs, separated
1 1/2              T.            Coffee, Instant
6                     T.           Kirschwasser
6                     T.           Creme de Cacao, dark
1/2                 C.           Creamy Peanut Butter
3                     C.           Heavy Cream
1/2                 C.           Powdered Sugar
1/8                 t.           Salt

FROSTING:

8                    Oz.         Semi-Sweet Chocolate, 
high quality
1                    T.            Powdered Sugar
3                    T.            Milk
                                    Coffee

Melt butter and chocolate in the top of a double boiler 
overing SIMMERING water.  Do
NOT let the water boil or the chocolate exceed 115 degrees 
F.   

In a large bowl cobine well the egg yolks, instant coffee, 
Kirschwasser, Creme de Cacoa,
and peanut butter and reserve.

Whip cream to stiff peaks and refrigerate.

Whip egg whites to form soft peaks.  Add sugar and salt 
and continue whipping to form
stiff peaks.  Reserve.

Add chocolate mixture to egg yolk mixture, stirring 
constantly to mix well.  Fold in
beaten egg whites.  Finally, fold in chipped cream. 
 Pour into a 10" springform pan,
cover with plastic wrap and refrigerate overnight.  


Frosting:

Melt chocolate, sugar, and milk together in double boiler. 
  Thin with coffee as required
to reach spreading consistancy.

Remove cake from pan and spread frosting on top and 
sides.  Refrigerate to set frosting.  
Serve in very small portions.

Rated -822 on the AHA (Am Heart Assn.) scale of +1000... 
 Instant Infarction... 
Hahahahaha...

Fudge Puddles
by Cyberhaute
                                                  325 
 degrees
                                                    
                  12-14   minutes

1/2           C.        Butter or Margarine, Softened
1/2           C.        Peanut Butter, creamy
1/2           C.        Sugar
1/2           C.        Brown Sugar, dark, firmly packed
1              Lg.       Egg
1/2           t.         Vanilla
1 1/4        C.        Flour, all pourpose
3/4           t.        Baking Soda
1/2           t.        Salt

Fudge Filling

1              C.        Milk Chocolate Morsels
1              C.        Semisweet Chocolate Morsels
1           14 oz.    Can Sweetened Condensed Milk (NOT 
 Evap)
1              t.        Vanilla

Chopped Peanuts for Garnish

Beat butter and peanut butter at medium speed until 
creamy.  Gradually add sugars,
beating well.  Add egg and vanilla and beat well.  Combing 
flour, soda, and salt and add
to butter mixture, mixing well.  Cover and refrigerate 
1 hour.

Roll into 48 1" diameter balls.  Place in lightly 
greased miniature muffin pans,
depressing center slightly.  Bake as above.  Cool in 
pans on wire racks 

Fudge Filling

Combine all ingredients in a heavy saucepan over low 
heat.  Stir often until chocolate is
melted.  Cool Slightly.

Spoon still warm fudge filling into heavy duty Ziplok 
bag and seal.  Snip a tiny hole in
one corner of the bag and squeeze to pipe filling into 
center of each cookie.  Sprinkle
with chopped peanuts.   Cool.   

Filled cookies can be frozen up to 8 months.

Leftover fudge sauce can be reheated over low heat and 
served over poundcake or ice
cream.  Thin with milk if necessary.






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