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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Many people especially childrendon't care for fruitcake, so I came up with this sweet biscuit recipe. A few years ago these strips earned high honors in a recipe contest sponsored by a local newspaper. Tena Huckleby, Greenville, Tennessee Ingredients:
2 cups king arthur unbleached self-rising flour |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
3/4 cup cold butter |
1-1/4 cups milk |
1/4 cup chopped fresh or frozen cranberries |
1/4 cup chopped navel orange |
1/4 cup crushed pineapple, drained |
1/4 cup chopped red maraschino cherries |
1/4 cup chopped green maraschino cherries |
icing: |
1/2 cup confectioners' sugar |
3 to 4 teaspoons milk |
Directions:
1. In a large bowl, combine flours and cinnamon. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, stirring with a fork until mixture forms a soft dough. Fold in the cranberries, orange, pineapple and cherries.
2. Turn onto a lightly floured surface; knead 4-5 times. Pat into a 13-in. x 9-in. rectangle. Cut into 3-in. x 1-in. strips; place on greased baking sheets.
3. Bake at 425° for 11-5 minutes or until golden brown. Combine icing ingredients; drizzle over strips. Serve warm. Yield: about 3 dozen.
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