2 Eggs

1 c Granulated sugar

1 1/2 c All-purpose flour

2 ts Ground cinnamon

1/2 ts Salt

10 oz Package frozen, sliced

-strawberies OR red raspberries in syrup, -partially thawed 1
1/2 c Coarsly chopped pecans or

-walnuts 1/2 c Oil

Beat eggs, sugar and oil until well combined.
Add flour,
cinnamon, baking soda and salt.
Beat until well blended (batter
should be thick).
Stir in the partially thawed, undrained berries
and the nuts.
Pour batter into a greased 9×5x3-inch loaf pan.
Bake
at 350 F for 55-65 minutes, or until tester comes out clean.
Let
cool in pan for 10 minutes.
Romove from pan and cool completely on
a wire rack.
Wrap and store in refrigator.

Combine thinly shaved equal quantities of candied orange peel,
candied lemon peel, candied cherries and coconut, allowing a
teaspoon of shavings to each fig.
Cover with orange juice, cover
the dish, and let stand 3 to 4 hours.
Slit stewed, chilled
California dried figs, insert drained

stuffing.
Allow 4 or 5 figs for each serving.
Serve with a
little of the syrup from stewing, and cream, as a dessert.
Source:
48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
—–

4 Large oranges

8 dates

4 Tsp.
chopped walnuts

4 Tsp.
raisins

4 Tbsp.
sugar

1 egg white — stiffly beaten

4 Tsp.
grated coconut

Cut a thin slice from stem end of oranges.
Cut trian- gles
evenly from top.
Remove center, dice pulp and combine with dates,
raisins and 2 tablespoons sugar.
Fill orange shells and bake in a
casserole with 1/2 inch water, in a 300 degrees oven for 45
mintues.
Fold beaten egg white and remaining sugar together.
Remove
oranges from oven, top with egg mixture, sprinkle with coconut and
return to oven for 15 minutes.
Serves 4.

35 lg Prunes

Cold tea 2 tb Armagnac or brandy

1 Grated rind of 1 orange

Sugar syrup, optional

1.
Soak prunes overnight in cold tea

2.
Drain and stone them carefully.
Keep 20 aside then

process 15 to make the stuffing.
3.
In a bowl, add the brandy
and orange rind to the 15

prunes and mix well.
4.
Spoon the mixture into the prunes to
make a smooth

fat shape 5.
Put each prune in a sugar case and glaze with sugar
syrup

1 1/2 lb Assorted fresh fruit such as

-plums, lady apples, figs, -limes, pears, apricots, -peaches,
grapes, & kumquats 3/4 c Sugar

1/3 c Meringue powder mixed with

-3 to 4 T water (or if not -to be eaten, 3 large egg
-whites)

1.
Several hours before use, prepare sugared fruit.
If

fruit is to be eaten, use meringue powder; if not, egg white may
be used.
Rinse fruit in cool water and gently pat dry on paper
towels.
2.
In separate small bowls, place sugar and

meringue-powder mixture (or egg whites if the decorations will
not be eaten).
Holding 1 piece of fruit at a time, with a small
pastry brush, paint all sides with meringue-powder mixture.
3.
Holding the fruit over the bowl of sugar, sprinkle

all sides with sugar until well coated.
Place sugared fruit on
wire rack over waxed paper and let stand in warm place until sugar
dries and hardens.
Repeat to coat all pieces.
Rinse and dry fingers
frequently to remove stickiness.
4.
Arrange fruit in a pyramid on a
pedestal plate, in

a basket, or on a decorative platter.
Country Living
Holidays/1994 Scanned & edited by Di Pahl & <gg>

1 3/4 c Flour

1/2 ts Salt (opt)

1 tb Baking powder

1/4 ts Cinnamon

1/4 ts Nutmeg

2 Eggs

1/4 c Vegetable oil

3/4 c Orange juice

1 ts Orange or lemon rind

1 c Blueberries,rinsed,drained

2 ts Flour,to toss blueberries in

In a large mixing bowl, sift together the flour, salt , baking
powder, cinnamon and nutmeg.
Preheat oven to 400 F.
In a small
bowl, beat eggs lightly, add the oil, orange juice and grated rind,
and add this mixture to the flour mixture.Before the flour and
liquid ingredients are fully combine, fld in the blueberries,
stirring gently.
Fill 12 or more well greased muffin tins about 2/3
full with the batter.
Bake the muffins for 20-25 minutes.
From
*Prodigy’s Healthy eating Bulletin Board.
From Jane Brody’s Good
Food Book.