This is my mother's recipe. Who knows how long she had been making these. She gave me the recipe when Jamie and I were first married (it's his favorite). My mother is a tee-totalar, and the recipe includes wine. Next to that ingredient, she handwrote, "I usually add a little more wine." I also love the fact that she explained to me on the note what a teaspoon and tablespoon were. She must have thought I had absolutely no idea how to cook!
Fruit Cake Cookies
½ cup margarine
3 cups all purpose flour
1 cup brown sugar
4 eggs
¼ cup wine (or a little more)
3 tsp soda dissolved in 3 tbs sweet milk
1 tsp cinnamon
1 tsp nutmeg
1 lb dates
1 lb cherries
1 lb pineapple
1 ½ lb golden raisins
6 cups nuts
Chop fruit and use 1 cup of the flour to dredge fruit. Mix all together and drop onto baking sheet. Bake about 12 to 15 minutes
BONUS RECIPE! Rit's Macaroni Pie
Macaroni Pie
1 ½ cups macaroni cooked and drained
12 to 16 oz extra sharp cheddar block cheese cut in cubes
6 large eggs (Rita puts in an extra egg)
1 cup milk
1 stick butter
Salt and pepper to taste
Butter a 9×13 casserole dish. Place the cooked macaroni in dish. In a mixing bowl, beat eggs, whip with a fork then add the milk. Salt and pepper, stir, then fold in cheese. If the batter appears too thick, add more milk. Pour over the macaroni and cook in a preheated over for 45 minutes. When done the pie should be firm and browned on top.
