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  Dried apricots/Dates / seedless raisins 1⁄2 Pound
  Preserved ginger pieces 2
  Icing sugar 3⁄4 Cup (12 tbs)
  Soft butter/Margarine 1⁄4 Cup (4 tbs)
  Orange juice 2 Tablespoon
  Crushed vanilla wafers 1⁄2 Cup (8 tbs)
  White sugar/Icing sugar 1 Cup (16 tbs)

Put fruit and ginger through grinder; it should be finely ground.
Add 3/4 cup sugar, butter or margarine and orange juice, blending thoroughly.
Gradually stir in enough wafer crumbs to make mixture sufficiently stiff to form into fingers.
Coat fingers with sugar.
Wrap in waxed paper, and chill in refrigerator.
Makes about 3 dozen bars.
Do consider the following ideas for fruits and their juices.
Freeze them in refrigerator trays.
A chilled drink becomes more tempting when there's a wedge of pineapple, lemon or orange or a whole cherry, berry or grape imprisoned in each ice cube.
To hold fruit neatly in position in cube, fill tray to 1 /4 depth with water, partially freeze, add the berry or piece and freeze till almost firm.
Fill tray to usual level, and finish freezing.
Keep temperature control at regular setting throughout; the garnished cubes may cloud with fast freezing.
Fruit juices—grape, orange, berry—take to the freezing compartment as easily as does water.
Fruit sodas and milkshakes are popular among the young crowd as after-school snacks.
Make milkshakes quickly with electric beater or blender, shake in cocktail mixer or stir vigorously in tall glass.
For each serving use 1 scoop ice cream, 2—3 tablespoons crushed fruit or juice (not lemon) and 1 cup milk.
Make fruit soda in tall glass, using peach or apricot halves or berries over ice cream, then pouring in carbonated soda water.
Stir, and serve.
For garnishing, suit fruit to course; pineapple slices dipped in chopped parsley and topped with mint jelly for roast lamb; cloved canned pear or peach halves with ham, and fried apple rings prepared by cutting in 1/2-inch slices, coring and gently cooking in hot sausage fat until tender with baked or fried sausages.

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Fruit Candy Bars Recipe