Christmas fruitcakes have been baked for centuries with the oldest known recipe dating back to Ancient Rome. Fruitcakes were a way to preserve fruits and nuts as well as a way to celebrate the harvest and seek good luck in the coming year. Jamaicans bestloved Christmas cake is dark, spongy and heavy, with rum soaked fruit and rich flavor. Eaten only at Christmas the cake is a bestloved gift and family tradition.

Ingredients:

* 1 lb. Raisins

* 4 oz. Cherries

* ½ lb. Chopped prunes

* 2 oz. Cranberries

* 32 oz. Dark Jamaican rum

* 4 oz. Citrus peels

* grated rind of 1 lime

* 6 oz. or 1.5 cup flour

* 8 oz. butter

* 8 oz. sugar

* 4 eggs

* 1 tsp. cinnamon

* ½ tsp. allspice

* ½ tsp. Ground cloves

* ½ tsp. salt

* 1 cup wine/brandy

* 1 tsp. baking powder

* 1 tsp. vanilla

* 2 tbsp. browning

Directions:

Soak fruits, peels and rind in rum for two weeks before baking. In a distinguished bowl whip butter, sugar and browning until creamy. Combine arid ingredients in distinguished bowl and mix well. In a third bowl beat eggs and brandy together until well blended.

Add egg mixture to creamed butter mixture and blend well. Strain and add fruits, keeping rum for fruity drinks. Gradually mix arid ingredients to batter and fold together.

Pour batter into a lightly buttered 9″ cake pan and bake at 350F for 1-½ hours checking after 1 hour. Sprinkle with powdered sugar before serving.

Just One You Made By Carters Green 4 Pk

International Greetings brings you Carter’s fine quality baby gifts in fantasti patterns with cute and cuddly characters. International Greetings is the parent company of The Gift Wrap Company, the oldest conventional manufacturer of gift wrap in the U.S. With a cognition of what persons want to dress up their presents and make you smile as you give and receive, The Gift Wrap Company provides high quality wrapping paper, gift bags, baby books, baby gifts, and much more. Stylish designs, archival paper, well-written text and productions made to last are the hallmarks of our business.

Most helpful customer reviews

6 of 6 people found the following review helpful.
Absolutely Perfect
By A. Bailey
I searched around online and all the local stores for a baby book that I liked. The stores had very limited selection and online the prices seemed fairly expensive. I finally settled on this one thru Amazon.com (made by Carters). This baby book is perfect. The quality is really great and it has tons of pages to fill. It has 76 pages, each one color with some cute graphics such as elephants, monkeys and turtles. It covers some interesting topics from first teeth to cost of living. There isn’t a ton of space for pictures, but I’m sure if I cut down the 4×6 prints that I could squeeze in plenty.

1 of 1 people found the following review helpful.
Better than store bought
By Troy Paul
My wife had bought a baby book from Wal-Mart, but I had already ordered this one as a surprise for her. When it arrived, she compared the two books and preferred this one instead of the store bought one.

See all 2 customer reviews…

Just One You Made By Carters Green 4 Pk Photo

Just One You Made By Carters Green 4 Pk Picture

Just One You Made By Carters Green 4 Pk Photo

Just One You Made By Carters Green 4 Pk Picture

Just One You Made By Carters Green 4 Pk Picture

Just One You Made By Carters Green 4 Pk Image

Who doesn’t love a cool glass of freshening lemonade, specially on hot summer days? Diabetics are always looking for beverages that don’t have that bitter, artificial sugar taste. Here are a couple of lemonade recipes that are tasty for diabetics as well as any person observing their sugar intake. Both recipes are made using Splenda granular which does not leave that bitter taste found in a great deal of diet beverages.

The primary recipe is lemonade with a berry twist, Our recipe uses blackberries but you could alternate raspberries or your other bestloved berry. Very tasty and refreshing, perfective for a picnic, outdoor barbeque, or just relaxing around the pool.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup Granulated Splenda

4 cups cold water

Put berries, lemon juice, and Splenda into blender. Process mixture until smooth, scraping down sides. Press mixture through a sieve into a pitcher. Discard solids remaining in the sieve. Stir in water. Serve over ice.

Yield: 7 servings with 4 grams sugar each

Our second recipe is for an old-fashioned lemonade made with Splenda rather than sugar.

OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE

2/3 cup water

1/2 cup Splenda granular

1 cup fresh squeezed lemon juice (about 6-8 lemons)

4 to 6 cups cold water to taste

In a huge glass measuring cup, combine 2/3 cup water and the Splenda. Heat in the microwave for 2 minutes on high. Using caution, remove from microwave and stir the mixture to see if Splenda is wholly dissolved. If not, return to microwave and heat an further and added 45-60 seconds. Fill a pretty, big pitcher with ice. Pour lemon juice over the ice. Add the Splenda mixture and stir well. Add 4 cups (1-qt) of cold water. Stir well to blend. Taste and add further and added water to suit your taste.

Fill a tall glass with ice and pour your choice of our lemonades over the ice for a very freshening summer drink. And you may relax knowing you aren’t adding undesirable calories or sugar that will raise your blood sugar levels.

Enjoy!

Happybaby Organic Puffs Strawberry 6 Pic

Happybaby Organic Puffs Strawberry 6 Photo

Happybaby Organic Puffs Strawberry 6 Pic

Happybaby Organic Puffs Strawberry 6 Pic

Happybaby Organic Puffs Strawberry 6 Picture

Happybaby Organic Puffs Strawberry 6 Pic

Plain Oven Scones

Recipe Ingredients:

1lb Self Raising Flour

100g butter

2tbsp Caster Sugar

2 egg yolks

½ pint milk

1 tsp Baking Powder

Pinch salt

Method:

Rub together flour and butter until it resembles fine breadcrumbs; add in sugar, salt and baking powder. Mix milk and egg yolks, then add sufficient to make soft dough. Flatten out to 1.5cm, cut and place on floured tray, brush tops with milk then bake at 200oC for 15 – 20 minutes. For a variation add in 4oz Mixed arid Fruit or 4oz chocolate chips

Chocolate Fudge

Recipe Ingredients:

3 oz full fat cream cheese

10 oz sieved icing sugar

2 oz chocolate, chopped into pieces

Salt to taste

Vanilla essence to taste

Method:

Beat the cream cheese until it is smooth and then beat in the sieved sugar. Melt the chocolate in a basin over hot water. Allow the chocolate to cool, but while still liquid, beat into the cheese and sugar mixture, together with the vanilla essence and salt. Press the mixture into a greased tin (measuring regarding 6×4) and smooth the top. Chill until smooth sufficient to cut into rough squares.

Peppermint Creams

Recipe Ingredients:

One Egg white

8oz Icing sugar

Peppermint essence

Method:

Place the egg white in a bowl and sieve in 6 oz of icing sugar. Mix well with a wooden spoon and tardily sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Roll out the mixture, cut shapes and place on greaseproof paper. Chill in the fridge and then coat the creams with melted chocolate.

Peppermint Oil 4 Oz Photo

Peppermint Oil 4 Oz Photo

Peppermint Oil 4 Oz Pic

Peppermint Oil 4 Oz Picture

Peppermint Oil 4 Oz Photo

Peppermint Oil 4 Oz Photo

The Appetizer:

KEESH QUICHE

18 slices of bacon (well fried and crumbled), 1 cup of shredded Swiss cheese, 1/3 cup of finely chopped onions, ½ cup of Italian seasoning, 2 cups of milk, ½ cup of Bisquick, 6 eggs, salt and pepper may be employed as you like.

Heat the oven to 350 degrees, grease up a 10 inch pie plate. Lay an even sprinkle of bacon, cheese, and onion all over the bottom of the pie plate. Place remaining ingredients into blender and blend on high for 1 minute. Pour the ingredients into the pie plate. Bake until golden brown (45 to 60 minutes – you have to watch it).

The Soup:

WORKING WIFE CHOWDER

2 12oz. cans of chopped clams, 2 qts. of clam juice, 5 slices of chopped bacon, 1 onion chopped fine, 6 white potatoes – boiled and diced, 2 cups of milk, 1 cup of light cream, 3 tblsp. of flour.

Fry bacon and onions in a saucepan – do not brown. Add cooked potatoes and remove from heat, then adding the milk and cream. Heat again but only fetch to a boil. Thicken with the flour as needed.

The Main Dish:

VERMICHELLI GARLIC AND BUTTER PASTA

6 cloves of garlic, 8 oz. of butter, 1 tsp. of onion salt, 1 cup of grated cheese, 1 cup of chopped parsley, 1 package of Vermicelli.

Cut garlic into little pieces. Melt butter, and cook with onion salt and garlic for 5 minutes. Cook and drain the vermicelli and pour the butter garlic sauce over it in a saucepan and cook for 2 minutes adding cheese and parsley flakes. MOMMA MIA!!!

The Bread, Roll, or Pastry:

EGG NOODLE CHERRY PIE

½ lb. of fine egg noodles, 12 eggs somewhat beaten, ¼ lb. of butter, ½ cup of sugar, 1 may of condensed milk, 1 tsp. of vanilla, 1 cup of milk, 2 cups of chopped cherries, ½ cup of cinnamon.

Cook noodles and drain. Mix the butter into the noodles. Stir in all remaining ingredients except for the cherries and cinnamon. Mix it well and disseminate into a well buttered 1 x 13 x 2 ½ glass baking dish. Place cherries on top and sprinkle them with cinnamon. Bake at 350 degrees until golden.

The Cake, Cookie, or Dessert:

BANANA CAKE

1 ½ cups of sugar, 1 cup of shortening, 2 eggs, 2 cups of flour, 1 tsp. of baking powder, ½ tsp. of salt, ¼ cup of milk, 1 ½ cups of mashed bananas, 1 tsp. of vanilla, ¼ tsp. of baking soda.

Stir cream, sugar, eggs, and shortening. Add remaining ingredients. Bake at 375 degrees for 20 to 25 minutes.

Charlie Banana 2 In 1 Reusable Pic

Charlie Banana 2 In 1 Reusable Pic

Charlie Banana 2 In 1 Reusable Photo

Charlie Banana 2 In 1 Reusable Image

Charlie Banana 2 In 1 Reusable Photo

Charlie Banana 2 In 1 Reusable Photo

As the enticing beginning to any meal or as snacks for the big game, appetizers are the chance for a cook to show off there imagination and creativity.

If you want outstanding appetizer recipes, underneath are 3 delicious easy to prepare recipes:

1. All-American Snack

Ingredients:

- 3 cups thin pretzel sticks

- 4 cups Wheat Chex

- 4 cups Cheerios

-13 ounces may salted peanuts

- 1 teaspoon garlic salt

- 1 teaspoon celery salt

- 1/2 teaspoon seasoned salt

- 2 tablespoons grated parmesan cheese

- 1/4 cup melted butter

Directions:

- In big mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts.

- Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.

- Pour melted butter over all; toss until well mixed.

- Cover and cook in slow-cooking pot on low 3 to 4 hours.

- Uncover the last 30 to 40 minutes.

- Serve as appetizer or snack.

2. Appetizer Cheese Ball

Ingredients:

- 8 ounces Cream Cheese – Room Temp

- 4 ounces Blue Cheese – Crumbled

- 4 ounces Cheddar Cheese – Shredded

- 2 teaspoons Mustard – Dijon-style

- 1 teaspoon Worcestershire Sauce

- 1/8 teaspoon Garlic Powder

-1/4 teaspoon Salt

-1/2 cup Pecans – Finely Chopped

- 2/3 cup Currants

- 3/4 cup Parsley – Chopped

Dippers:

- Assorted Crackers

- Apple Wedges

Directions:

- Place the cream cheese, blue cheese, cheddar cheese, mustard,

Worcestershire, garlic powder, and salt in a mixer bowl and beat at low

speed just until well mixed.

- Stir in the pecans and currants.

- Taste and adjust seasoning.

- Refrigerate the cheese mixture for 30 minutes or until more or less firm, then shape into a ball.

- Roll in the chopped parsley to coat well.

- Cover with plastic wrap and refrigerate until ready to serve.

- Let stand at room temperature for in regards to 30 minutes before serving.

- Place on a platter surrounded with crackers and apple wedges.

3. Appetizer Egg Rolls

Ingredients:

- 1/2 pound Pork; Boneless – Cut Julienne

- 1 each Onion; Small – Sliced

- 1 cup Cabbage – Green or Chinese

- 2 tablespoons Vegetable Oil

- 1/2 cup Mushrooms – Sliced

- 1/4 cup Sprouts – Bean or Alfalfa

- 1/4 cup Currants

- 1/4 cup Almonds – Slivered

- 1 teaspoon Cornstarch

- 2 tablespoons Sherry – Dry

- 1 tablespoon Soy Sauce

- 1/2 teaspoon Ginger

- 12 each Egg Roll Wrappers -Abt 6″ Sq

Oil for Deep Fat Fry

Ginger Apricot Sauce:

- 1/4 cup Apricots – Dried (Abt. 10)

- 1/4 cup Sugar

- 1 teaspoon Ginger

- 1/4 teaspoon Salt

- 1 tablespoon Lemon Juice

Directions:

- Cabbage will have to be shredded.

- Saute the pork, onion, and cabbage in hot oil until lightly browned.

- Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.

- Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and fetch to a boil, stirring.

- Remove from heat and cool.

- Stack the egg roll wrappers and cut in half to form rectangles.

- Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.

- Press the edges together to seal.

- Egg roll may be prepared to this point, then refrigerated for various hours or during one night or frozen for assorted days before frying.

- Adjust time for browning.

- If rolls are frozen, let them thaw before cooking.

- Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.

- Frying will take regarding 4 to 5 minutes; turn rolls once.

- Drain on paper towels and keep warm while frying the remaining rolls.

- Serve with warm Ginger Apricot Sauce.

- Ginger Apricot Sauce: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a little saucepan and fetch to a boil.

- Reduce heat and simmer, uncovered, for 5 minutes.

- Pour the mixture into a blender container or feed processor.

- Add lemon juice, cover and procedure until smooth. Serve warm.

International Paper 12 20 Ounce Cold Cup

Standard cold lids made to fit our cold cups utterly to keep your beverage in your cup and not in your lap.

International Paper 12 20 Ounce Cold Cup Pic

International Paper 12 20 Ounce Cold Cup Pic

International Paper 12 20 Ounce Cold Cup Image

International Paper 12 20 Ounce Cold Cup Photo

International Paper 12 20 Ounce Cold Cup Picture

International Paper 12 20 Ounce Cold Cup Image