Hometown Get-Togethers - Candace Floyd [60]
FILLING
8 cups dried fruit (any combination of dried cherries, cranberries, chopped pitted dates, raisins, golden raisins, chopped apricots)
2½ cups granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
Confectioners’ sugar
2 cups slivered almonds, toasted
½ cup turbinado sugar (raw sugar)
1. To prepare the dough, cream the shortening and granulated sugar with a mixer at medium speed. Reduce the speed to low and add 1¼ cups of the buttermilk and the vanilla. Sift together the flour, baking soda, and baking powder. Add gradually to the creamed mixture and beat at low speed until well blended. If the dough is dry, add 2 to 3 tablespoons additional buttermilk. Divide the dough into 4 equal parts, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. To prepare the filling, combine the dried fruit, granulated sugar, 2½ cups water, the flour, and spices in a Dutch oven. Bring to a boil over medium-high heat, stirring frequently to keep the filling from scorching on the bottom. Cook to 200°F on a candy thermometer. Cool completely and divide into 4 equal portions.
3. Preheat the oven to 375°F. Grease several baking sheets or line with parchment paper.
4. Remove 1 ball of dough from the refrigerator. Dust the countertop and a rolling pin with confectioners’ sugar and roll the dough into a ¼-inch-thick rectangle. Spread 1 portion of the filling on the rectangle. Sprinkle with ½ cup of the almonds and 2 tablespoons of the raw sugar.
5. Starting with the long end, roll up jelly roll fashion and slice into ½-inch pieces. Place on the prepared baking sheets. Bake for about 15 minutes, or until lightly browned. Repeat with the remaining dough, filling, and topping.
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TIPS FROM OUR TEST KITCHEN: To make slicing the pinwheels easier, clean and dry the knife frequently. This recipe makes enough pinwheels to feed an army—and then some. Refrigerate the rolls for 2 to 3 days before slicing and baking, if desired.
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Fudge-Filled Bars
Delilah E. Schwartz, Berne, Indiana
Makes 2 to 3 dozen bars
“This is a good treat when my sisters get together.”
CRUST
2 cups quick-cooking oats
1½ cups all-purpose flour
1 cup packed light brown sugar
1 cup (2 sticks) butter or margarine, melted
1 cup chopped pecans
TOPPING
One 14-ounce can sweetened condensed milk
1 cup semisweet chocolate chips
2 tablespoons vegetable shortening
1 cup candy-coated pieces, such as M&M’s
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. To prepare the bars, combine the oats, flour, and brown sugar in a bowl. Add the melted butter and mix until crumbly. Stir in the pecans. Set aside 1½ cups of the crumb mixture. Press the remaining mixture into the bottom of the prepared pan.
3. To prepare the topping, combine the condensed milk, chocolate chips, and shortening in a medium saucepan over low heat. Cook and stir until the chips are melted. Spread over the crust and top with the reserved crumb mixture.
4. Sprinkle the M&M’s over the top. Bake for 20 to 25 minutes, until the edges are golden brown. Cool and slice into bars.
No-Bake Peanut Butter Logs
Janice Cooper, Argos, Indiana
Makes 40 logs
“I make these logs every Christmas. They are a tradition, along with several other cookie recipes. Everyone loves them—even people who don’t like nuts.”
1 cup creamy peanut butter
¼ cup (½ stick) margarine, softened
1½ cups confectioners’ sugar
3 cups crispy rice cereal
1 cup chopped peanuts
One 6-ounce package semisweet chocolate chips
2 tablespoons vegetable shortening
1. Combine the peanut butter and margarine in a mixing bowl. Beat until smooth with a mixer at medium speed. Beat in the confectioners’ sugar. Stir in the cereal with a wooden spoon.
2. Using 1 level tablespoon of dough for each log, shape the dough into 2½-inch-long logs. Roll the logs in the peanuts and place on wax paper.
3. Combine the chocolate chips and shortening in a microwave-safe