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Welcome to Kay's Recipes n Stuff!

You are invited to share the joy of cooking. This culinary blog consists not only of my favorite family recipes but also provides delicious insight into my vast collection of hundreds of recipes. I have included some culinary and household hints that I have found to be useful in my own home. It is my sincere hope that you will find this blog to be an invaluable resource. Enjoy your visit and come back often.

Kay's Tip: Kay's Recipes N Stuff is best viewed in Google Chrome.

Kay's Fruitcake Bars

My husband and I like fruitcake bars. Lately, mincemeat has become very expensive - $5.42 for a 27 ounce jar of Borden mincemeat. I came up with my own recipe using two other fruitcake recipes from the internet. My version is very easy and quick clean up. Here is my version of Fruitcake Bars:


2 Eggs
1/4 cup butter, melted
14 ounce can Sweetened Condensed Milk (not evaporated milk)
2 teaspoons vanilla extract
1 3/4 cup applesauce
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 cup mixed candied fruit
1 cup dried canberries
3/4 cup chopped pecans

Preheat oven to 325 F. Grease a 15 x 10 inch baking pan. In a large mixer bowl, beat eggs, butter, condensed milk, vanilla. Add applesauce and blend well. Stir in remaining ingredients and mix well. Spread evenly into pan and bake 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Store tightly covered at room temperature.
Yield: 3 to 4 dozen bars

Kay's Tip: I used Musselman's Limited Edition Pennsylvania Apples Applesauce. I also used nonstick vegetable spray to grease my pan. My husband likes this recipe better than the traditional fruitcake bars I used to bake. Enjoy!
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Cooking Calculator

Use this handy calculator to convert international measures used in recipes. Simply enter the required value into the input field at the top and then press the appropriate button to perform the calculation.

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Roasting Chart

Roasting Temperatures

Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching
the bone
    130ºF (54ºC) rare
    160ºF (71ºC) medium
    180ºF (82ºC) well done
LAMB, in the center not touching the bone
    140ºF  (60ºC) pink
    145ºF  (63ºC) medium-rare
    165ºF  (74ºC) well done
chicken, in breast, 170ºF (77ºC)
chicken, in the thigh, 185ºF (85ºC)
duck, in the thigh, 180ºF (82ºC)
PORK AND VEAL, in the center
not touching the bone
    160ºF (71ºC)

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Nutrition Calculator

Make smart choices about the foods you eat. Quickly lookup nutritional information including calories, fat, carbs, sodium, and more on thousands of foods. I found this neat tool at Use their new nutrition calculator tool to add up your calories! Yon can browse by food categories, food brands, and restaurants.

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