Constance
Master Chef
This recipe is from my best friend, who loved to tip the bottle a bit. A little nip for sara, a little for the fruit bars, a little nip for Sara...
New England Fruit Bars
1-1/4 cups flour
2 cups mixed candied fruit
1 cup walnuts, chopped
1 cup prunes, cut
1 cup raisins
1/2 cup butter
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs
Preheat oven to 350 degrees. Combine flour with fruit, nuts, raisins and prunes. Cream butter, add sugar, baking powder and salt. Cream thoroughly. Add eggs, 1 at a time, beating well after each. Stir in fruit mixture. Sread in a sprayed 13x9 inch pan and bake 25 minutes until golden brown. While still hot, pour on *lots* of sherry, or peach or apricot brandy. Glaze with powdered sugar mixed with liquor. Cool, cut into squares.
*Depending on how much she'd had to drink, sometimes Sara got them a little too strong. I say to use a moderate amount of liquor.
New England Fruit Bars
1-1/4 cups flour
2 cups mixed candied fruit
1 cup walnuts, chopped
1 cup prunes, cut
1 cup raisins
1/2 cup butter
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs
Preheat oven to 350 degrees. Combine flour with fruit, nuts, raisins and prunes. Cream butter, add sugar, baking powder and salt. Cream thoroughly. Add eggs, 1 at a time, beating well after each. Stir in fruit mixture. Sread in a sprayed 13x9 inch pan and bake 25 minutes until golden brown. While still hot, pour on *lots* of sherry, or peach or apricot brandy. Glaze with powdered sugar mixed with liquor. Cool, cut into squares.
*Depending on how much she'd had to drink, sometimes Sara got them a little too strong. I say to use a moderate amount of liquor.