Fruit Candies
Apricot Confection
"A cross between a cookie and a candy. Absolutely irresistible." Original recipe yield: 4 dozen.
INGREDIENTS:
3 eggs
1/2 cup white sugar
3/4 cup chopped walnuts
2 cups flaked coconut
7 1/2 ounces vanilla wafers, crushed
8 ounces dried apricots
DIRECTIONS:
Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.
Brazil Nut Fruitcake
"This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts." Original recipe yield: 3 - 8x4 inch loaf pans.
INGREDIENTS:
4 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
Beat eggs,