Christmas Dumplings (from Scotland)

• 1  c  ground suet
• 1  c  dark molasses
• 1  c  milk
• 1  c  sugar
• 2 eggs

Mix above ingredients and beat well with a wooden spoon.

Add:

• 2  1/2  c plain flour
• 1  1/2  t baking powder
• 1/2  t  salt
• 1/2  t  baking soda
• 1/2  t  cinnamon
• 1/2  lb. candied, chopped fruit
• 1/2  lb. red and green pineapple
• 1  c  white raisins
• 1/2  t  nutmeg

Mix well, pour into a greased tube cake pan.  In a 4- quart pressure cooker, pour in 3 cups water, place cake tube pan in and steam for 3 hours on low heat, continue pouring a little water in tube pan hole as water steams out.  Keep covered with pot cover.

LEMON SAUCE FOR CHRISTMAS DUMPLING:

• 2  C  water
• 1/2  t  salt
• juice of 2 Florida lemons
• 1  c  sugar
• 1  T  butter

Bring the above ingredients to a boil.

In a small bowl beat:  2 egg yolks, 3  T  cornstarch, 1/2  c  cold water.  Add to boiling mixture, lower heat to simmer and cook until thickened.  Serve warm lemon sauce over Christmas Dumpling.  

This is a traditional recipe handed down in the Horne family since the late 1800’s.  Recipe came from Aberdeen, Scotland.

Tropical Fruit Salad

• 2 grapefruit (Ruby Red)
• 4 oranges
• 3 bananas
• 3 carambola
• 1 pineapple
• 1 cup coconut
• 1/2  c Florida honey
• 1 cup strawberries

Peel and section grapefruit and oranges.  Slice bananas and carambola.  Peel and slice pineapple, cut into bite-sized pieces.  Add coconut and honey, mixing well.  Top with strawberries and chill.  In a large glass fruit bowl placed in center of your holiday table, serve this salad.  Serves 12 guests.