A Christmas Tree in Every Room!
Ice Box Fruit Cake
1 (12 ounce) package vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 (4 ounce) jar maraschino cherries, drained and halved
2 cup chopped pecans
In a medium bowl, stir together the pecans, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
Line a loaf pan with plastic wrap and place dough inside. Refrigerate overnight or until the cake is set and all the milk is absorbed.
Colonial Hot Buttered Rum
This recipe is hundreds of years old... dating back before Colonial Times!
6 whole cloves
2 cups rum
1 cup whipped cream
ground nutmeg to taste
Combine brown sugar, butter, salt and water in a 5 quarts slow cooker. Add cinnamon and cloves. Cover and cook on low for 5 hours. Stir in rum.
Ladle from slow cooker into mugs and top with whipped cream... dust with nutmeg.
1 teaspoon ground nutmeg
1 1/2 cups sugar
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla
Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean.
1/2 cup butter, room temp
8-ounces cream cheese, softened
1 box powdered sugar
1 teaspoon pure vanilla extract
Whip together until creamy. Spread on cake. Garnish with chopped pecans if desired.