Delicious fruitcake puts an end to the jokes

For Ed Mertz, Bethel Park. From Lois Schramm, Cabot, Butler County.

Plush Pony's Peanut Butter Pie

• 1 1/4 cups milk
• 3/4 cup half-and-half
• 1/2 cup plus 2/3 cup granulated sugar, divided
• 2 tablespoons butter
• 5 large eggs, separated
• 3 tablespoons cornstarch
• 1 teaspoon vanilla
• 2/3 cup creamy peanut butter
• 1 baked and cooled pie crust
• Pinch of cream of tartar
• Chopped peanuts, for garnish

Heat the oven to 350 to 400 degrees.

In a bowl, mix the milk and half-and-half. Reserve 1/4 cup. Pour the remaining milk mixture into a saucepan. Add 1/2 cup sugar and the butter. Heat until warm.

In a bowl, mix 5 egg yolks, the cornstarch and 1/4 cup reserved milk mixture. Add to the saucepan, stirring constantly, over medium heat. Add the vanilla and peanut butter. Stir until smooth. Turn into the prepared pie crust.

Beat 5 egg whites with the cream of tartar until stiff. Add 2/3 cup sugar and continue beating until stiff and glossy.

Spread the meringue over the pie, sealing the edges. Sprinkle the top with chopped peanuts. Bake until the meringue is browned.

Lucille's Fruitcake

For Pat Nolan of New Kensington, Westmoreland County. From Lynne Jack of Irwin, Westmoreland County, who writes, "This recipe goes back to when I worked at the Equitable Gas Consumer Services Test Kitchen. It was very popular 25 years ago and continues to be, as my extended family looks forward to this every year. They don't understand all the fruitcake jokes out there, since this is the only recipe they've tried. The secret is no citron -- only fruit and nuts. The recipe may be cut in half. Enjoy."

• 1 pound butter, softened, more for greasing pans
• 4 1/4 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 2 1/4 cups granulated sugar
• 12 large eggs
• 1 1/2 pounds candied cherries (red and green), chopped
• 1 1/2 pounds candied pineapple, chopped
• 2 pounds dark black raisins
• 1 pound golden raisins
• 8 cups pecans, finely chopped
• 2 cups walnuts, finely chopped
• Hot water
• xPecan halves, for garnish
• Additional candied cherries, for garnish
• 3 cups brandy, divided

Grease eight 1-quart baking containers -- gift tins or loaf pans -- and line with parchment paper. Grease the paper.

Sift together 4 cups flour, the baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

In a bowl, cream the 1 pound butter. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add the sifted dry ingredients, and mix only until the flour disappears.

Heat the oven to 200 degrees.

In a separate bowl, mix all of the fruits and nuts. Toss lightly with 1/4 cup flour. Add the fruit mixture to the batter. Divide the batter among the pans.

Put a pan of hot water in the bottom of the oven. Bake the cakes for 3 hours. Increase the temperature to 300 degrees, and bake for 30 more minutes.

Let the cakes cool on a wire rack for about 20 minutes. Remove from the pans and let cool completely. Decorate the cakes with pecan halves and cherries. Wrap tightly in heavy-duty aluminum foil. Store in a cool place for 2 weeks.

Remove the foil and wrap in cheesecloth. Pour 2 tablespoons brandy over each cake and re-wrap in foil. Pour 2 tablespoons brandy over each cake again on each of the next two days, re-wrapping in foil. Store for an additional 2 weeks before serving.

Makes 8 cakes (2 pounds each).

Does anyone have these recipes?

• Please share easy side dishes for holiday dinners.

-- Marilyn Buch, Latrobe, Westmoreland County

• A wonderful pineapple cream pie was served at Mrs. Yute's Friendship Tea Room in Harmar. Does anyone have the recipe, or something similar?

-- Judy Fischer, Saxonburg, Butler County