Thursday, November 22, 2007

On My Thanksgiving Hearth: Mom's Tasty Treats



Just a couple more recipes that were on my hearth yesterday, and are still taking up residence in my fridge today..groan...

There are three things my Mom must make every Thanksgiving: Waldorf Salad, Sour Cream Fruit Salad (Lily's favorite), and THE Cake. The Waldorf salad is pretty standard, and the fruit salad as well, but the cake..sigh..I simply can't describe this nutty delicious confection, have never tasted anything quite like it. It's a dry-ish cake, best served alongside coffee or even spread with a bit of butter or cream cheese. Simply wonderful and worth every moment that it takes to prepare it..especially since Mom does it for us! LOL (By the way, the adorable image above was embroidered onto an apron for me by, guess who? Yep, my talented Mama!).



Sour Cream Fruit Salad


8 oz. Sour cream
2 cans mandarin oranges
1 small can crushed pineapple
1 can pears
1 package coconut
1 package small marshmallows

Drain oranges, pineapple and pears, cut pears into small pieces. Mix sour cream,
oranges, pineapple and pears, add coconut and marshmallows (as many as you want, just make sure it blends nicely).

Pecan Raisin Cake

1/2 pound butter
1 pound (2 cups) sugar
6 eggs (beaten)
1 pound (4 cups sifted all purpose flour)
1/2 tsp. salt
2 tsp. baking powder
1/2 cup orange juice
4 cups shelled pecans
1 pound raisins

Directions:

Cream butter and sugar thoroughly with electric mixer until fluffy, sift flour with baking powder and salt (reserve one cup to dredge nuts and raisins) add rest of flour, eggs and orange alternately. Mix in raisins and nuts.

Pour into greased tube pan

Bake 3 hours in 275 degree oven.

Makes a 7 pound cake.

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