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The Quilt Inn Country Cookbook
Aliske Webb
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1/2 cups raisins
/4 cup candied red cherries, halved
/4 cup candied green cherries, halved
/3 cup mixed fruit peel, chopped
/4 cup dark rum
cups all purpose flour
/2 tsp. baking powder
/2 tsp. salt
oz. bittersweet chocolate
/4 cups butter, softened
1/2 cups sugar
eggs
/2 cup milk
1/2 tsp. vanilla
/4 cups whole blanched almonds
Preheat oven to 325F and grease 6 small loaf pans.
Combine raisins, cherries, and peel in large mixing bowl. Stir in rum. Set aside
to marinate.
Combine flour, baking powder and salt. Set aside. Melt chocolate in double
boiler over gently boiling water. Beat butter and sugar together in mixing bowl until
creamy. Beat in eggs one at a time. Gradually beat in milk and vanilla, followed by
melted chocolate.
Drain fruit, adding rum to batter. Gradually beat in dry ingredients. Fold in fruit
and almonds. Spoon into pans, distributing evenly. Bake 40 to 45 minutes or until cake
tester inserted into center comes out clean.
Cool on wire racks before removing from pans. Brush with additional rum. Wrap
in cheesecloth, then foil. Age for two weeks to allow the flavors to mature.
There are as many ways to make shortbread as there are cooks to prepare
it. Here are four you should try.
Shortbread Number One
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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