1 c. sliced peaches, drained and cut up
1 (8 oz.) can pineapple chunks
3 maraschino cherries
1 1/2 c. sugar
1 1/2 pkg. dry yeast
Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.
1 1/2 c. yeast starter
2 1/2 c. sugar
1 (29 oz.) can peaches
Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily.
On tenth day, add: 1 (30 oz.) can chunk pineapple and juice
Let stand 10 more days, stirring daily. On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice
Let stand 10 more days, stirring daily. On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe. There will be enough drained fruit for 4 (9×13 inch) cakes.
1 1/2 c. fruit starter
1 c. chopped nuts
1 pkg. yellow cake mix (not the pudding kind)
1 sm. pkg. instant vanilla or lemon pudding mix
2/3 c. oil
Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9×13 inch pan. Bake at 350 degrees for 35 to 40 minutes.
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