Clara Cain of Glen Burnie recently asked us for a recipe for 30-day friendship dish using canned peaches, pineapples and cherries. Thanks to the many readers who sent us recipes and even volunteered to donate a cup of "starter." Our friendship recipe comes from Mary Clyne, a food writer for the Observer-Dispatch in Utica, New York.
But first a reminder, Recipe Finder is a reader exchange recipe column. We do not mail recipes, even if you send a stamped, self-addressed envelope.
Recipes in Recipe Finder are generally not tested before they run.That means it's very important to include complete ingredients and directions in any recipe you send
And please print neatly! Recipe Finder has spent many an " entertaining" hour trying to decide if a little sqiggle stands for teaspoon or tablespoon or trying to decipher someone's last name.
Now back to business
Brandied Fruit Starter:
1 15 1/4 -ounce can pineapple chunks
1 17-ounce can apricot halves
1 16-ounce can sliced peaches
1 10-ounce jar maraschino cherries
1 1/4 cups sugar
1 1/4 cups brandy
Friendship cake, recipe follows
Combine all ingredients in a clean, non-metal bowl and stir gently. Cover and let stand at room temperature at three weeks, stirring fruit twice a week. Starter is now ready to use.
Reserve one cup starter at all times or you will have to start all over again. To replenish starter add one cup sugar and one of the four fruits; add another fruit every week for the next three weeks, stirring gently each time. Cover and let stand at room temperature three days before using.Apricot or peach brandy can be used and fruit cocktail substituted for peaches or apricots
1 cup butter or margarine, melted
1 3/4 cup sugar
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups drained brandied fruit starter
1 cup chopped pecans
L 1/4 cup brandied fruit juice (such as apricot or peach brandy)
Combine butter and sugar in a large bowl and beat well. Combine next six ingredients; add eggs and beat well again.Coarsely chop brandied fruit and add to batter,add pecans and juice and mix well.Pour into a greased,floured ten-inch bundt pan and bake at 350 degrees for one hour.Cool ten minutes and turn out onto a wire rack to finish x cooling.Sprinkle with powdered sugar
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