[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Fruitcake Squares[/title][fusion_text]Week of December 8th to December 12th, 2008
FRUITCAKE SQUARES ( Thanks to Lynda Lochner)
6 Tbs. Butter 4 Cups Vanilla Wafer Crumbs
3/4 Cup Halved Green Candied Cherries 3/4 Cup Halved Red Candied Cherries
1/2 Cup Chopped Candied Pineapple 3/4 Cup Chopped Dates
18 oz. Can Sweetened Condensed Milk 1 Cup Pecan Halves
1/4 Cup Bourbon
In a saucepan, melt butter and then pour into 15×10” baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Arranged candied cherries, candied pineapple, dates and pecans evenly over crumb mixture, press down gently. Combine sweetened condensed milk and bourbon. Pour evenly over top of fruit. Bake at 350 degrees for 20 to 35 minutes. Remove from oven and cool completely. Cut into squares. Makes 60.
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