In saucepan, combine sugar, flour, butter and condensed milk. Bring to a boil, stirring constantly; boil 1 minute. Remove from heat. Add remaining ingredients except marshmallows; mix well. Stir in marshmallows. Spread in buttered 12x8-inch pan. Cool. (For faster setting, place candy in refrigerator.)
Peanut butter nougats: Substitute 1 cup chopped peanuts for the walnuts; add 1/4 cup peanut butter with the chocolate pieces.
In large mixer bowl, combine all ingredients except cherries and nuts. Blend well at low speed. Stir in cherries and nuts; mix thoroughly. If necessary, chill 1 hour. Shape dough into two 10-inch rolls; wrap. Chill 1-2 hours. Cut into 1/4-inch slices. Place on ungreased cookie sheets. Bake at 400 degrees for 7-10 minutes. Cool. Makes 80 cookies.
Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract, blending well.
Combine flour and salt and stir into creamed mixture. Wrap dough in waxed paper and chill at least 1 hour. When ready to shape, mix crushed candy with white sugar. Roll 1 level tablespoon of dough on surface sprinkled with small amount of crushed candy mixture to make a 6 inch rope. Place on greased baking sheet. Curve one end to form handle of cane. Repeat until all the dough and crushed candy have been used.
Bake in moderate oven (355 degrees) for about 12 minutes, or until lightly browned. Remove at once from baking sheet and cool on racks. Makes 3 1/2 dozen cookies.
Mix first four ingredients together. Form mixture into 1-inch balls. Roll in additional strawberry Jell-O. Put one clove in top of each ball. Store in refrigerator until ready to use.
Stir together flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse oatmeal. Combine orange juice and rind with well beaten eggs. Pour all at once into dry ingredients, mixing enough to dampen. Dust chopped cherries and cranberries with 1 tablespoon flour. Carefully fold cherries and cranberries into batter. Spoon into a well greased loaf pan. Bake in 350 degree oven for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes then remove from pan. Store overnight for easy slicing. Serve slices buttered.
Put all fruit in a big bowl. Sprinkle the flour over them. Beat eggs and cream with butter and sugar and add to fruit and flour. Mix until flour is mixed in. Put into baking pans. Bake 325 degrees for about 3 hours. Stick toothpick in to see if it comes out clean. If it does, then cake is done.
To prepare pans: Put two layers of brown paper on bottom and sides. Grease well and fill 2/3 full of batter. Loosely cover with tin foil when baking the first couple of hours. When cake is done, store it in tight containers.
Add another cup of flour if it seems necessary.
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