Fruit Filling For Japanese Fruitcake Recipe

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Fruit Filling For Japanese Fruitcake Ingredients

2 tbsp flour
1 juice of 3 lemons
1 cup sugar
1 can pineapple (20 oz)*
2 egg yolks
1/2 cup pecans chopped

A Recipe for
Fruit Filling For Japanese Fruitcake

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Recipe for Fruit Filling For Japanese Fruitcake is one of thousands in the Recipes-to-go Asian Cookbook.

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Fruit Filling For Japanese Fruitcake Recipe
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This is a recipe for Fruit Filling For Japanese Fruitcake from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted.
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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Fruit Filling For Japanese Fruitcake

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
Lisa Claymen

Fruit Filling For Japanese Fruitcake Directions

* - pineapple should be crushed & drained.

Combine all ingredients in top half of a double boiler over, not in,
simmering water and cook, stirring frequently, until mixture
thickens. It should be quite thick. Remove from heat and allow to
cool, stirring occasionally.

Serves: 8

Fruit Filling For Japanese Fruitcake Recipe brought to you by Recipes To-Go

Fruit Filling For Japanese Fruitcake Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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