1 cup butter
8 oz. cream cheese
1 1/2 cups white sugar
1 tsp. vanilla
2 tsp. lemon juice
1 1/2 cups flour
4 eggs
2 tsp. baking powder
1/2 tsp. salt
1/2 cup seedless raisins
1/2 cup golden raisins
1/2 cup mixed fruit
1/2 cup red and green cherries
1/2 cup mixed nuts

Cream 1st five ingredients. Add flour, eggs, baking powder and salt. Mix fruit with 1/4 cup flour and stir into batter. Cook in tube pan at 300 F 70­80 minutes. Drizzle corn syrup over the cake 10 minutes before it is finished.

1 pkg. 8 oz cream cheese (softened)
1 cup butter or margarine
1 1/2 cup white sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 cups all-purpose flour (divided)
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups of fresh or frozen cranberries (patted dry)
1/2 cup chopped pecans or walnuts
confectioners sugar optional

1 cup butter
2 cups white sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
3/4 cup warm milk
1 tsp. vanilla
1 tsp. lemon extract
2 cups cut up cherries, maraschino or glaze.

Method: Cream butter and sugar well, then add lemon flavouring. Add well beaten eggs. Sift together dry ingredients, then add alternately with the milk to the above mixture. Lastly add vanilla and cut cherries, well floured. Bake until done, about 2 hours and 20 minutes in a covered tin at 325 (use foil to cover pan).

2 cups white sugar
1 cup oil
4 eggs
2 tsp. baking powder
2 cups flour
1 1/2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
Beat sugar, oil, and eggs one at a time for 4 minutes.

Add:

2 cups grated carrots
One 9 ounce can of drained crushed pineapple

Add dry Ingredients to mixture. Put in a tube or bunt pan and bake for 1 hour at 350 F.

Icing:

4 ounce pkg. of Philadelphia cream cheese
1/2 cup butter or margarine
1 tsp. vanilla
2 cup icing sugar

2 cups sugar
1 cup raisins, or blueberries, partridge berries or currants
2 tsp. cinnamon
2 tsp. cloves
1/2 lb. butter
2 cups boiling water

Place all ingredients in saucepan, boil for 10 minutes, remove from heat let cool, then add:

3 1/2 to 4 cups of flour
2 tsp. baking soda

Place in cake pan or loaf pan lined with wax paper. Bake 1 hour at 275 - 300 F.

Hot Sauce:

2 cups brown sugar
1 1/2 cups water
1 tbsp. butter
1 tsp. vanilla Rum or rum flavoring to taste

Mix:

1/2 cup oil or melted butter
1 1/2 cups white sugar

Add:

2 eggs (one at a time)
1 tsp. vanilla
1 cup mashed bananas

Add:

2 cups flour
1 tsp. soda
1/2 tsp. salt
1/2 cup sour milk
1 cup chopped dates
1 cup chopped nuts

Bake at 350 for 55 minutes in a greased and floured tube pan.

Submitted by Gloria Weatherbie, West Covehead, P.E.I.

1 cup raisins
2/3 cup walnuts
1 3/4 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. allspice
1/2 cup shortening
1 1/4 cup brown sugar
2 eggs
1 cup applesauce

18 Large Red Tomatoes
1 Bunch Celery
7 Large Onions Cut Small
1/2 Cup Salt
2 Red Peppers Cut Up
2 Green Peppers Cut Up
3 Tablespoons Mustard Seed
2 Cups Vinegar
6 Cups of White Sugar

Pour boiling water over tomatoes in order to skin. Remove the skins and mash the tomatoes. Add cut up onions. Pour half a cup of salt over and let sit over night. Next morning strain mixture through cheese cloth. Add celery, peppers, mustard seed, sugar and vinegar to tomato/onion mixture. Let stand 5 hours stirring occasionally. Bottle in evening.

2 Quart Boxes Berries (washed and hulled)
2 Cans Crushed Pineapple
3 Oranges Cut up (rind can be used but should be cut up very fine)
5 Pounds White Sugar

Simmer berries, pineapple and oranges for 1/2 hour. Add sugar; boil for about 10 minutes. Bottle.

Note: For thinner marmalade, the pineapple can be drained. Certo can be added if desired.

Submitted by Vivian Silliker, Traveller's Rest, PEI

4 cups cranberries
2 cups sugar
1 large orange

Finely chop the cranberries and orange (peel and pulp) in food chopper.

Stir in sugar and cover. Refrigerate at least 3 hours. Makes 3 and 1/2 cups.

Submitted by Marjorie McGuigan, Iona

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