Radio Given Recipes December

Dec. 5  Dec. 12  Dec. 19  Dec. 26

FRUIT CAKE WITHOUT CITRON (From 12-5-15 Top of page

3 cups dates, pitted and chopped
3 cups candied pineapple chunks
3 cups red and green candied cherries
8 cups walnut halves
2 cups flour
2 tsps. baking powder
1/2 tsp. salt
4 eggs
1/2 cup dark corn syrup
1/4 cup packed brown sugar
1/4 cup vegetable oil

Grease a 10 x 14 inch tube pan; line with waxed paper. Mix fruits and nuts in a large bowl. Sift dry ingredients in a separate bowl. Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan. Bake at 275° about 2 hours and 15 minutes, or until top appears dry. Cool in pan.


1 cup white sugar
1 cup flour
4 egg whites
1 tbsp. baking powder
6 tbsps. wine
1 lb. english walnuts
1/2 lb. brazil nuts
1 pkg. candied cherries
1 lb. dates, whole

Beat whites until stiff. Mix dry ingredients in alternately with the wine into the egg whites. Fold in nuts & fruits in loaf pans or angel food tube pan lined with waxed paper. Bake at 325° for 1 hour.

EGG NOG 12-5-15

 3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 tsp. vanilla
2 1/2 cups milk
sprinkle nutmeg or cinnamon

Mix well and top with nutmeg or cinnamon.

EGG NOG 12-5-15

8 oz. egg substitute
6 cups milk
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. rum extract
1/2 cup brandy, optional
sprinkle of nutmeg or cinnamon

Mix together and refrigerate.

EGG NOG 12-5-15

1 1/2 - 2 cups milk
1 tbsps. sugar
1/2 tsp. vanilla
1 egg

Mix together. Chill.


1 lb. brazil nuts
1 lb. english walnuts
1 1/2 lbs. pitted dates
10 oz. maraschino cherries
3 cups flour
3 cups sugar
4 tbsps. baking powder
1 tsp. salt
2 tsps. vanilla
8 eggs

Leave nuts and fruits whole and put into large bowl. Add eggs, cherry juice and vanilla. Add remaining ingredients. Mix well. Pour into 3 loaf pans and bake at 320° for 1 1/2 hours.
DOUG'S SALAD 12-12-15 Top of page

1 cucumber, cut in half, seeded and cut into crescents
1 container grape tomatoes, half cut in half, half left whole
1 can chickpeas, rinsed and drained
1 cup kalamata olives, pitted, half cut in half, half left whole
12 oz. edamame
marinated artichoke hearts, drained, half cut in half, half left whole
thinly sliced red onion
thinly sliced green and red peppers

Combine and add dressing. Toss. Let sit on counter, covered for 1 hour before serving.


10 oz. chopped dates
3/4 cup sugar, divided
1/2 cup water
1/4 tsp. salt, divided
1 cup chopped walnuts
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 large egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. baking soda

Stir together dates, 1/4 cup sugar, 1/2 cup water, and 1/8 teaspoon salt in a saucepan; bring mixture to a boil over medium-high heat. Reduce heat; simmer 3 to 5 minutes. Remove from heat; stir in walnuts, and set aside. Beat remaining 1/2 cup sugar, softened butter, and brown sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended. Gradually add remaining 1/8 teaspoon salt, flour, and baking soda, beating until blended. Cover and chill 1 hour. Turn dough out onto floured wax paper, and roll into an 18- x 12-inch rectangle. Spread date mixture evenly over dough, leaving a 1/2-inch border. Roll up dough jellyroll fashion, beginning at 1 long side. Wrap in wax paper, and chill 1 hour. Cut roll into 1/4-inch-thick slices; place on lightly greased baking sheets. Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool cookies 2 to 3 minutes on baking sheets, and remove to wire racks to cool completely.


1 lb. dates
1/2 cup water
3/4 cup sugar
1 cup walnuts

Cook and simmer. Let cool.

1 cup shortening or lard
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla
4 cups flour
1 tsp. soda
1/2 tsp. salt

Cream shortening and sugars. Add eggs and vanilla. Sift together the remaining dry ingredients and stir in. Roll dough out thin. Roll up jellyroll style in parchment paper then wrap in stiff cardboard. Freeze overnight. Cut next day with electric knife in 3/8" slices. Bake on greased or parchment covered cookie sheets for 10 minutes at 375°.

CROCKPOT BACON CHEESEBURGER SOUP (From 11-7-15) 12-19-15 Top of page

1 lb. ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp. salt
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. pepper

Start by sauteing onions and browning your beef together, until meat is no longer pink. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. Stir to combine ingredients. Cover and cook on LOW for 7 hours. When 10 minutes are left, you are going to add a thickener and  your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone. Uncover crockpot and  stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.

BEST FUDGE (same as Milky Way Fudge, but without candy bars, 12-10-05) 12-19-15

1 can sweetened condensed milk
1 tsp. vanilla
1 pkg. chocolate chips

Microwave milk for 1 minute and 15 seconds. Add chips and vanilla and stir until smooth. Pour into 8x8 pan. Can add nuts if desired.

HOT TACO DIP 12-19-15

1 lb. lean ground beef
1 medium onion, diced
1 envelope taco seasoning
8oz. tomato sauce
15 oz. Mrs. Grimes Chili Beans with Chili Sauce

Brown beef with onions, drain. Add taco seasoning and tomato sauce. Chop chili beans in food processor into a paste and add to skillet. Heat and let cook slowly until it reaches desired consistency. Serve with chips or in burritos.

PICKLED BEETS (2-23-08) 12-19-15

1 can beet slices, drain and reserve 1/3 cup juice. Heat in a saucepan equal parts or 1/3 cup beet juice, 1/3 cup sugar, 1/3 cup vinegar until sugar dissolves. Pour over beets. Refrigerate.


2 14 oz. cans sweetened condensed milk
9 inch graham cracker crust
whipped cream
mini chocolate chips

Pour condensed milk into lightly greased 1 quart slow cooker. Cover and cook on low for 4 hours. Stirring every 30 minutes. Pour into crust and cool. Garnish with cream and chips.


1/2 lb. gruyere, shredded
1 lb. swiss, shredded
1/4 cup flour, for dredging
1 tsp. nutmeg
1 tsp. black pepper
1/4 tsp. garlic powder
2 cups dry white wine
1 loaf french bread, bite size pieces

Dredge cheese through flour, nutmeg, pepper, and garlic mixture. Pour wine into saucepan and heat over low heat until it just starts to bubble but do not boil. Add cheese by handfuls. Thoroughly blend. Pour into fondue pot.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.