4 c. mixed dried fruit
2 1/2 c. fruit juice (apple juice)
2 c. self-rising flour

Mix dried fruit and 2 c fruit juice in a pan and bring to boil. Reduce heat to low and simmer for 3 mins. Remove from heat and allow to cool. Stir flour over soaked fruit and stir well until completely combined. Bake for 2 hours. Use remaining juice to make a more moist mixture. Pour into round springform pan with parchment paper on bottom or spray and flour real good tin and put on lowest shelf and bake for 2 hours at 325 (make sure to check periodically to prevent burning).


2 c. raisins
1 c unsalted butter
1 1/2 Tbsp vanilla
1 Tbsp plus 1 tsp ground cinnamon
2 1/2 c. flour
1 1/2 tsp. Salt
1/2 tsp. Baking soda
1/2 c. sugar
1 c. golden brown sugar
2 large eggs

Add butter to saucepan over med low heat. Once butter is melted, turn heat to low. Add raisins, vanilla and cinnamon. Stir to blend. Cover and let simmer for 10 mins. Turn heat off and keep pot covered and let set for 50 mins. When raisins have soaked for about 30-35 mins, preheat oven to 350 (leave raisins until it hits the 50 min mark). Cover baking sheets with parchment paper and set aside. In mixing bowl, add the remaining dry ingredients and mix to blend, then add in eggs and mix until fully incorporated. Add in your raisins and stir until combined. Drop batter onto baking sheets 2” apart. Bake at 350 for 10-12 mins.


1/3 c. sugar
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1 egg white
3 c. mixed nuts

Preheat oven to 250. Mix first 6 ingredients in small bowl until blended. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on lightly greased baking sheet. Bake 1 hour, stirring once. Cool slightly & break apart. Cool completely. Store in airtight container for up to 2 weeks.


1 (12 oz) pkg white baking morsels or white chocolate chips
1 (16 oz) pkg lemon flavored frosting

Line an 8×8 square baking dish with parchment paper. Melt white baking morsels or chips constantly until completely melted. Be sure to melt it slowly as it tends to burn easily under high heat. Pour melted chocolate into large bowl. Add frosting to chocolate and stir until well blended. Immediately pour fudge into parchment lined dish. Let fudge solidify in fridge for at least 2 hours. Remove fudge, cut into squares and serve.


1 lb. ground deer meat
1 tsp. salt
1 1/2 tsp. prepared horseradish drained
2 tsp. yellow mustard
1 1/2 tsp. Worcestershire sauce
3 Tbsp. ketchup
1 small onion, finely chopped
1/2 c. small breadcrumbs
1/4 c. evaporated milk

Mix all together and shape into patties. Broil for about 6 mins on each. Makes 4 servings.

Flossie, Moberly


1 lb. almond bark
1 18 oz jar peanut peanut butter (either)

LIne an 8×8 baking dish with plastic wrap. Put almond bark in a glass microwavable bowl, melt for 5 mins stirring for every 30 seconds-1 min until melted. When creamy, stir in peanut butter. Spread in pan. Refrigerate for 1-2 hours. Cut into squares.



1/2 gallon snow
1/2 c. sugar
1 1/2 tsp. vanilla
1 c. milk

Mix all together and can put instant vanilla pudding in (which can make thicker). You can also use any flavor of pudding mix.



20 oz can crushed pineapple, drained
14 oz can whole cranberry sauce
8 oz cream cheese, softened
6 Tbsp. mayonnaise
2 Tbsp. sugar
1/2 c. chopped pecans
1 c. whipped cream or cool whip

Combine cream cheese, mayo and sugar. Add the rest of the ingredients. Put into a loaf pan or mold. Freeze. Ready to serve, take out of pan and slice.

Betty Mayo, Huntsville


1 (16 oz) block Velveeta cheese

1 (10 oz) can Rotel (any heat level you like)

Cube block of Velveeta and put into a glass microwaveable bowl with a little bit of milk (about 1/4-1/2 cup) and melt your cheese to the point of almost being completely melted. Then add can of Rotel and microwave until completely melted. Can also place all ingredients into a crockpot and heat all together as well.



======diabetic homemade peppermint candies