To 6 cups of cold water add:
2 cups of raisins
½ cup each of these fruits may be added—dried apricots, cranberries, white raisins, craisins and prunes.
Fresh peeled apples, oranges or lemons may be added—cut into small pieces.
Add ½ cup sugar and 2 cinnamon sticks. Cover and simmer for 30-45 minutes.
Mix ½ cup cornstarch with cold water and add the mixture to the fruit mix.
Simmer until the soup thickens.
Serve warm with whipped cream.
Keeps several days in the refrigerator.
Family recipe courtesy of Judy Sellma
1 loaf French Bread (sliced ½” thick) ¼ tsp Salt
½ Cup Parmesan Cheese ¼ tsp Pepper
½ Cup Sharp Cheddar Cheese 1/8 tsp Onion Salt
1 Cup Cubed Ham ½ Cup Dill Weed
¼ Cup Melted Butter 1 ½ Cup Milk
5 Eggs 2 TBSP Melted Butter
½ Cup Crushed Rice Krispies
Spread melted butter on sliced bread, place ½ of sliced bread in a buttered 9X13 pan, butter side up. Layer cheeses, ham and spices over bread; top with remaining ½ loaf of sliced buttered bread, butter side down.
Mix Rice Krispies and 2TBSP melted butter sprinkle over top. Mix milk & eggs pour over. Cover with foil and refrigerate overnight.Place pan in cold oven, then bake at 350 for 45minutes, remove foil bake an additional 20 minutes. Let rest 5 – 10 minutes before serving.
2 packages yeast ½ Cup scalded milk
½ Cup warm milk ½ Cup sugar
½ Cup softened butter 4 ½ - 5 Cup flour
2 eggs 1 tsp salt
1 ½ cups cherry pie filling
1 Cup power sugar
3 TBSP milk
1 tsp vanilla
Dissolve yeast in water, stir in milk, sugar, salt eggs, butter and half the flour, beat until smooth. Mix in remaining flour. Turn dough onto a floured surface and knead til smooth. Place in greased bowl. Cover and let rise until double. Punch down and roll out on floured surface to a 12X12 square. Cut our 8 circles, place on buttered cake pan, let rise until double (about 2 hours). Bake at 350 for 10 minutes. Remove from oven make indentation and place 2 TBSP pie filling. Return to oven, bake 15 minutes longer. Remove from oven and drizzle with ½ of glaze while warm. Cool completely; drizzle with remainder of glaze.
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