Mom's Christmas Pineapple Fruit Cake

Growing up I never liked Dark Fruit Cake. I guess because it was soaked in rum. So Mom always made this cake for me. I hope you enjoy it just as much as I do!

Ingredients

2 eggs, lightly beaten

1 cup sugar

¾ cup butter

3 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoons vanilla

19 ounce tin crushed pineapple

1 tub cherries

1 cup coconut

1 package raisins

Preparation

Cream butter and sugar.

Add eggs one at a time.

Add pineapple.

Add flour, baking powder, pineapple juice, coconut and other ingredients.

Bake 300 degrees F. for 1 to 1/2 hours.

Mom's Christmas Plum Pudding

Ingredients

2 cups all-purpose flour, divided 1 ½ cups plus ½ cup)

2 cups fresh breadcrumbs

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

¼ teaspoon ground cloves

2 cups glace cherries or mixed candied fruit, finely chopped (I like 1 cup of each)

2 cups carrot, peeled and shredded

2 large apples, grated or finely chopped

2 cups raisins

1 large potato, grated (optional)

1 cup butter, melted

1 cup brown sugar

1 cup molasses

1 cup milk

2 teaspoons vanilla

4 eggs, lightly beaten

Directions

Mix 1 ½ cups of flour together with breadcrumbs, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

Combine cherries, carrot, apple, raisins and potato (optional). Toss with remaining ½ cup flour.

Combine melted butter, brown sugar, molasses, milk, vanilla and eggs.

Add to dry ingredients and mix well.

Fold in fruit mixture.

Put in greased pudding mold.

Boil for 1 ½ to 2 hours.

Mom's Cheater Chicken Pot Pie

I had some leftover turkey from Sunday night's dinner and remembered Mom had a great easy recipe for Pot Pie. So I gave her a call and got the recipe. So here it is. I typed the recipe for 1 pie so it can be doubled easily. I used probably double the amount of meat the recipe called of, however. The original recipe called for the pie to be baked at 375 degrees F. for 40 minutes, but I baked it for just less than an hour before the crust was golden. I didn't have to foil the edges either, they didn't get dark. Maybe the milk helped. I thought the crust was a bit doughy, so I amended the baking directions as per the Pilsbury recipe. I also added a little chopped green onion, however, I'm not sure I liked the taste it added...

Mom’s Cheater Chicken Pot Pie

Ingredients

Filling

1 tin Cream of Potato Soup
1 tin Peas & Carrots (about 10 oz.)
1 cup diced cooked chicken
¼ cup milk
¼ tsp. thyme
¼ tsp. pepper
1 medium potato, cooked and diced
1 egg, lightly beaten

Crust

2 box Pillsbury refrigerated pie crusts, softened as directed on box.
milk to brush the crust

Directions

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

Stir together soup, peas & carrots, chicken, milk, thyme, pepper, cooked potato and egg. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush with milk.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.