|
A to Z Recipes Newsletter
December 4, 2005
|
To leave "A to Z Recipes Newsletter" see instructions at the end.
View this issue on the website
Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Theme Favorites
Publisher's Choice
Welcome to the A to Z Recipes monthly theme issue. Our Gifts from the Kitchen topic was well received. We'll have the recipes collected posted today and next Sunday. I know you join me in thanking those who sent in recipes and other goodies shared here today.
A to Z Recipes has really grown. We have some great folks who subscribe to this newsletter. Many of those folks tune in to the A to Z Discussion Forum QT where recipes, ideas and
camaraderie are shared. It is a great place to kick off your shoes and mingle. We also have some chefs and entrepreneurs who are readers. I try my best to give them the spotlight wherever I can. One of those is
Eric, the owner of a TEXAS company called Zilch. Now, I do not propose you start consuming alcohol, but if you do, they offer a fat-free, no-carb Margarita
mix (saving hundreds of calories per Margarita!). It is in such a handy form (tiny packets that can slip into a pocket, wallet, or purse) and is absolutely delicious. You can order a tequila and
water on the rocks, add the packet, stir, and enjoy! The packets make great stocking stuffers! I do not charge readers for advertising their goods here. In exchange for ads posted,
Eric offered to pass on a special discount and F-R-E-E shipping to a2z readers. I hope you will try
Zilch; it is unbelievable. We should support each other and I hope you will consider
Eric's great product and deal for a2z readers. Make sure to use the special a2z coupon code ???AtoZ??? to take advantage of this special offer.
OK, on with the show! We have a stupendous issue which should help many with gift giving this Christmas season. Have a great day.
After work, I will be celebrating the 15th birthday of my youngest,
Trey. See you here tomorrow for a very special issue.
A to Z Recipes is in danger of extinction.
With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher
Help make us NUMBER ONE !
![]()
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
A Simple Yule Gift from the Heart: Priceless
Eileen Alt Powell / Associated Press
It's not too early to start thinking about a holiday spending strategy to hold down debt and reduce the stress that comes with putting things off until the last minute.
Many families may have less to spend for Christmas or Hanukkah or Kwanzaa this year because of the higher cost of gasoline and home heating fuel.
And some may be less comfortable spending as usual when they know so many people on the Gulf Coast are struggling to put their lives back together after
Hurricanes Katrina and Rita.
Families can talk about what they really want, which may have less to do with buying things and more to do with spending time with people who matter or giving to
those less fortunate, says Sheryl Garrett, head of a fee-only financial planning service based in Shawnee Mission, Kan.
"Maybe it's a reaction to going overboard in the 1980s and 1990s, but I sense a lot of people are moving away from materialistic things (and) toward more
thoughtful and meaningful holidays," Garrett says.
Rob Bennett of Purcellville, Va., who publishes the F-i-n-a-n-c-i-a-l Freedom blog at www.passionsaving.com, believes "holiday spending has spun out of control."
Bennett argues that children would be better off getting less, including his own boys, who are 5 and 3. "Like most kids, they already have too many things," he says.
Some tips for happy -- and financially healthy -- holidays
Make a spending plan
Start with a realistic idea of how much you can spend on all your holiday purchases. Make a list of everything you usually buy, from the gifts to food to
entertainment to travel expenses, and tally the costs.
"If you don't budget and set a specific dollar limit, then your spending grows and grows and grows," says Mari Adam, a certified financial planner in Boca Raton,
Fla. "And don't get locked into the thought that how much you spend measures how good of a person you are."
Know your limits
If you're unable to spend as much on gifts this year, prioritize for those whom you really want to buy gifts. Then communicate your plans to family and friends,
says Adam. "If you tell them you won't be exchanging gifts this year, then you won't feel embarrassed if they purchase you a gift." You want to be able to pay off
your holiday expenses within three months after the holidays.
Track your spending
You've made a spending plan -- great! But if you don't keep track of all your purchases and make sure you're staying within your budget, you've wasted your time.
Write down everything you spend on holiday clothing, cards, postage, wrapping paper and decorations, says Howard Dvorkin, president of Consolidated Credit
Counseling Services, a nonprofit that helps people solve money and debt problems.
Shop with a list
Know what you want to buy, and go to the store with a list. You can zip through the stores faster and are more apt to avoid impulse buying, says Dvorkin. When you
have finished shopping, stop.
Shop early
"The best window for holiday shopping is between Oct. 1 and Dec. 1," says Dvorkin. An all-out shopping spree leaves you exhausted, tempting you to buy the next
thing you see regardless of cost. Last-minute shoppers are unlikely to save money.
Be an educated consumer
Comparison shopping stretches your holiday funds further. Fight the urge to get your shopping over quickly, says the Consumer Federation of America and the Credit
Union National Association. Instead, take some extra time to find the best deal before heading off to the stores by scouring catalogs, sales advertisements and the
Internet.
Load up your wallet with cash
Leave your credit cards at home. "Spend cash. This will force you to budget and make overspending more obvious," says Dvorkin. According to the CCCS, people
spend up to a third more when paying with credit instead of cash. If you must use plastic,
Myvesta.org suggests that you deduct all your purchases in your
checkbook register. That way, when the bill arrives, the money will be in your account to pay the bill in full.
Use credit judiciously
Shop with no more than two credit cards -- preferably low-rate major credit cards, not the expensive department store cards. Use one with a zero balance for
purchases you will pay off in full. Use the other, low-interest rate card for purchases you plan to pay off over the next few months.
Source: Associated Press
Help make us NUMBER ONE !
Holiday Gifts from the Kitchen!
The holidays are rapidly approaching and everyone is crunched for time. Looking for an easy gift that's great for a gourmet, home cook or anyone who's hard to buy
for? Give the gift of health - baskets brimming with great-tasting, healthful eating. Try these ideas:
Italian Gift Basket: Fancy-shaped or flavored pasta, canned tomato or pasta sauce, sun-dried tomatoes, a wedge of Parmesan cheese, an Italian cookbook, a bottle
of wine and a red-and-white checkered tablecloth.
Breakfast in a Basket: Homemade nut bread or bagels, gourmet marmalade with a unique spreader, canned grapefruit sections or berries, special-blend coffee or
herb tea and unique beverage mugs.
Bean Basket: Cans of different legumes (kidney beans, black beans, navy beans and more) with a great recipe for homemade bean soup. Tuck in other recipe
ingredients, such as onions, garlic, canned chilies or vegetables, pasta or containers of dried herbs if you'd like. You can also add some fun soup bowls or mugs.
Fireplace Supper Basket: Canned chili or hearty soup, cornbread mix, gourmet salad dressing, cocoa mix, CD of dinner music and fireplace matchsticks.
Kitchen Warming Basket: An array of gear for first-timers in the kitchen. You can include measuring cups and spoons, a can opener, a wooden spoon, a cheese
grater, colorful potholders, dish clothes, tongs, knives, a cutting board and more. Also, start filling the pantry by adding canned vegetables, fruits, meats, soups and
broths. A basic cookbook or list of culinary Web sites, such as www.mealtime.org, would be great too.
Salad Fixin's Basket: Cans of artichoke hearts and olives, herbed or balsamic vinegar, olive oil, garlic bulbs, a wedge of Parmesan cheese, herbed croutons,
decorative salad tongs or utensils, a can opener and a pepper grinder with a jar of colorful peppercorns.
Mexican Ol?© Basket: Canned salsa, flavored wheat tortillas and a CD of salsa music.
Light Nibbles Basket: Canned seafood (crabmeat, shrimp or oysters) with a recipe for seafood dip or spread, gourmet crackers, a bottle of wine or non-alcoholic
sparking juice, two inexpensive wine glasses, a unique spreader and fun, paper napkins.
A to Z Recipes Handy Links for Diabetics
|
Monthly Theme, Recipe Submissions
|
Help make us NUMBER ONE !
Soup's On!
Here's the scoop on the current theme:
With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Soup's On!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.
Please use this email link to submit a recipe for theme recipes: Soup's On!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
![]()
![]()
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
<
74651/104466_AtoZRitaPic.jpg
taPic.jpg" width="150" height="128">
Placing a vote takes only a moment and helps promote A to Z Recipes.
<
74651/104448_cumuli_vote.jpg
_vote.jpg" height="60" width="110"
border="0">
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
Shop Better Homes and Gardens 50% Off
Show your support by voting for this ezine.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Florida Bash Planned!
I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th.
Rusty has selected Ruby Tuesday's restaurant for our special affair. We'll meet there at noon. There are so many of you who live in
the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to
Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all!
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
74651/104450_MaxineHomemadeXmasGifts.jpg
asGifts.jpg" alt="Maxine Homemade Christmas Gifts">
A Christmas Gift
A guy bought his wife a beautiful diamond ring for Christmas.
After hearing about this extravagant gift, a friend of his said, "I thought she wanted one of those sporty four-wheel-drive vehicles."
"She did," he replied. "But where was I going to find a fake Jeep?"
Martha Stewart Holiday Calendar
I love Martha, but this is too funny not to post, lol.
December 1
Blanch carcass from Thanksgiving turkey. Spray paint gold, turn upside down and use as a sleigh to hold Christmas Cards.
December 2
Have Mormon Tabernacle Choir record outgoing Christmas message for answering machine.
December 3
Using candlewick and hand-gilded miniature pine cones, fashion cat-o-nine-tails. Flog Gardener.
December 4
Repaint Sistine Chapel ceiling in ecru, with mocha trim.
December 5
Get new eyeglasses. Grind lenses myself.
December 6
Fax family Christmas newsletter to Pulitzer committee for consideration.
December 7
Debug Windows '95
December 8
Decorate homegrown Christmas tree with scented candles handmade with beeswax from my backyard bee colony.
December 9
Record own Christmas album complete with 4 part harmony and all instrument accompaniment performed by myself. Mail to all my friends and loved ones.
December 10
Align carpets to adjust for curvature of Earth.
December 11
Lay Faberge egg.
December 12
Erect ice skating rink in front yard using spring water I bottled myself. Open for neighborhood children's use. Create festive mood by hand making snow and playing my Christmas album.
December 13
Collect Dentures. They make excellent pastry cutters, particularly for decorative pie crusts.
December 14
Install plumbing in gingerbread house.
December 15
Replace air in mini-van tires with Glade "holiday scents" in case tires are shot out at mall.
December 17
Child proof the Christmas tree with garland of razor wire.
December 19
Adjust legs of chairs so each Christmas dinner guest will be same height when sitting at his or her assigned seat.
December 20
Dip sheep and cows in egg whites and roll in confectioner's sugar to add a festive sparkle to the pasture.
December 21
Drain city reservoir; refill with mulled cider, orange slices and cinnamon sticks.
December 22
Float votive candles in toilet tank.
December 23
Seed clouds for white Christmas.
December 24
Do my annual good deed. Go to several stores. Be seen engaged in last minute Christmas shopping, thus making many people feel less inadequate than they really are.
December 25
Bear son. Swaddle. Lay in color coordinated manger scented with homemade potpourri.
December 26
Organize spice racks by genus and phylum.
December 27
Build snowman in exact likeness of God.
December 28
Take Dog apart. Disinfect. Reassemble.
December 29
Hand sew 365 quilts, each using 365 material squares I weaved myself used to represent the 365 days of the year. Donate to local orphanages.
December 30
Release flock of white doves, each individually decorated with olive branches, to signify desire of world peace.
December 31
New Year's Eve! Give staff their resolutions. Call a friend in each time zone of the world as the clock strikes midnight in that country.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
QUEEN OF SCOTS SHORTBREAD
~Submitted by Barbara, Chula Vista, CA
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the large bowl of an electric mixer, beat the butter until it is very creamy.
Add the confectioners' sugar and beat well, about 5 minutes. Beat in the vanilla. Sift the flour with the baking powder and salt, then add them to the butter mixture,
beating only until well combined.
With floured fingers, gently pat the dough into two ungreased 8 inch round cake pan. Using the floured tines of a fork, score the shortbreads into eighths. Press the tines around the edges of each shortbread to resemble fluting and prick
the shortbread with a decorative design, if desired.
Bake for 20 to 25 minutes, or until the edge of the shortbread is just beginning to brown. Allow to cool 10 minutes on a rack. While the shortbread is still warm,
gently cut through the marked off wedges. Using a pointed metal spatula or pie server, carefully lever out the shortbread wedges and allow them to cool completely
on a rack.
Makes 16 wedge shaped cookies.
ONION BREAD MIX IN A JAR
~Submitted by Barbara, Chula Vista, CA
1/4 cup dehydrated onion flakes
3 1/3 cups flour
2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoon salt
2 3/4 teaspoons active dry yeast OR 2 1/2 teaspoons quick acting yeast
Place onion flakes in a small zip baggy and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients
into a quart sized jar. Lay baggies of onions and yeast on top of mix and place lid on top of mix and place lid on jar. Use scissors to cut a 9 inch diameter circle
from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with
the following directions:
1 1/8 cups warm water (110 degrees F.)
1 tablespoon vegetable oil
Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker. and select
"White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.
You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.
NOTES: Bread maker mixes can be used to make bread in the traditional way also. Just mix ingredients as you would normally, let rise, punch down and form loaf
and place in greased pan. Bake in a 350 degree oven for 30 minutes or until golden brown and loaf sounds hollow when tapped.
CHOCOLATE CHIP COOKIE MIX IN A JAR
~Submitted by Barbara, Chula Vista, CA
1/2 cup sugar
1/2 cup chopped pecans
1 cup chocolate chips
2 1/2 cups flour mixed with
1 teaspoon baking soda and
1/4 teaspoon salt
Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient.
Directions given to recipient:
Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 1/2 sticks soft butter, 1 egg slightly beaten and 1 teaspoon vanilla.
Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed cookie sheets.
Bake 350 F. for 13-15 minutes till edges are lightly browned. Cool 5 minutes on baking sheet and remove cookies to racks to cool completely.
These cookies don't firm up until completely cooled.
Makes 2 1/2 dozen cookies.
CRANBERRY BISCOTTI IN A JAR
~Submitted by Barbara, Chula Vista, CA
Yield: 32 cookies
3/4 cup dried cranberries
3/4 cup pecans
2 cups flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar
Layer ingredients in order inside a clean 1 quart jar. Tap gently on the counter top to settle each layer before adding the next. Add additional cranberries or
pecans to top off the jar.
Attach these directions to the jar:
Cranberry Biscotti
Beat 1 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until
combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake
at 375 degrees for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.
Bake at 325 for 8 minutes, then turn over and bake for 8 - 10 minutes more or until dry and crisp. Transfer to wire rack and cool.
TORTILLA SOUP MIX IN A JAR
~Submitted by Barbara, Chula Vista, CA
1 cup converted long grain rice
2 to 2 1/2 cups slightly crushed tortilla chips
1 (5 oz.) can chicken
1 (10 oz.) can diced tomatoes and green chilies (Rotel)
Seasonings:
Mix the following and place in a zip close sandwich bag.
2 tablespoon chicken bouillon granules
2 teaspoon lemon flavored sugar
1 teaspoon lemon pepper
1 teaspoon dried cilantro leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup dried minced onion
1 wide mouth jar and lid (I recommend Mason)
Place ingredients in jar in this order:
Add rice to the jar first.
Add the seasoning packet into jar.
Fill jar with tortilla chips.
Add the lid to the jar.
Decorate and attach the direction to the jar.
You might want to attach the can of chicken to top of the jar. This can be done by taping it to the top of the jar. Cut a larger than normal circle of fabric to cover the can and the top part of the jar. Attach the fabric with ribbon or twine.
Or you can simply include both extra cans and the soup mix in a little bag or basket. Also you can use the
cellophane goodie bags at the $ store or at Wal-Mart in the party section.
Attach the following directions to the top of the jar:
Remove tortilla chips and seasoning packet from the jar into a dish and set aside. In a one-gallon soup pot, add the rice and 10 cups of water. Add 1 (10 oz.) can
diced tomatoes and green chilies, plus the seasoning packet included in the jar. Bring to a boil; then lower the heat, cover and simmer for 20 minutes. Add tortilla
chips, replace the cover and simmer 5 more minutes.
Makes 3 quarts soup.
Enjoy!
SNOWMAN POOP
~Submitted by Barbara, Chula Vista, CA
1 bag mini marshmallows
Small cellophane bag
Ribbon
Attach this poem to the bag.
SNOWMAN POOP
Santa looked at his list,
even checked it twice,
and found out that you
haven't been very nice.
Since coal is so expensive,
here is the scoop
Santa's filling your stocking
with SNOWMAN POOP
Go to this web site and they have tags to print for this:
http://www.kidsturncentral.com/holidays/christmas/nspoop.htm
GOURMET COOKIES IN A JAR
~Submitted by Treva, TN
1 cup all-purpose flour
1 & 1/4 cups rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 (5.5 ounce) milk chocolate bar
1 cup white sugar
1 cup brown sugar
1 cup chopped nuts
1 cup chocolate chips
Whisk together: flour, baking soda and powder. Pour into the jar and pack down level with a heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix
into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish
layering jar with chocolate chips until even with the top. Use scissors to cut a nine inch diameter circle from the fabric of your choice. Center the fabric circle over
the lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
(Makes about 3 1/2 cups)
Attach a card with the following directions:
Gourmet Cookies
Preheat oven to 375?°F. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl. Add 1 cup of margarine or butter
and cream well. Add 1 egg and 1/2 teaspoon vanilla. Mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls and
place on a slightly greased cookie sheet 2" apart. Bake for 8-10 minutes. (Yield: 3 dozen cookies)
Don't make the jar too far in advance, as it stays fresh 10-12 weeks.
CHOCOLATE LOVERS COOKIES MIX IN A JAR
~Submitted by Treva, TN
1/3 Cup. milk chocolate chips
1/3 Cup. white chocolate or vanilla milk chips
1/3 Cup. semisweet chocolate chips
1/2 Cup. packed dark brown sugar
1 Cup. buttermilk biscuit and baking mix
1/2 Cup. light brown sugar
1 Cup. buttermilk biscuit and baking mix
In 1-quart, wide-mouth jar, gently layer and pack ingredients in order listed. If there is any space left over after adding the last ingredient, add more chocolate
chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then tie with ribbon or
raffia. Decorate as desired.
Write this on the recipe card: Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla. Mix until
well-combined. Shape dough into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375?° F. for 10 - 12 minutes or until cookies are light golden
brown.
WHITE CHOCOLATE BROWNIE MIX IN A JAR
~Submitted by Treva, TN
1 & 1/4 Cup. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2/3 Cup. cocoa
2 & 1/4 Cup. sugar
1/2 Cup. chopped pecans
4 Cup. white chocolate chips
For the mix: Combine flour, baking powder and salt. Place into quart jar. Layer remaining ingredients into jar in order listed, packing firmly after each ingredient.
Adjust cap. Makes one quart jar.
Add these instructions to the jar:
Preheat oven to 350?° F.
Place White Chocolate Brownie Mix in a large mixing bowl and stir to combine. Add 3/4 cup butter, softened and 4 eggs, slightly beaten. Mix until completely
blended. Spread into a lightly greased 9 x 9-inch pan. Bake for 35 minutes or until brownies just begin to pull away from the sides of the pan.
WHITE CHOCOLATE CHUNK BROWNIES - MIX IN A JAR
~Submitted by Treva, TN
Brownies in a jar, a delicious dry brownie mixture and recipe to give as a gift in a canning jar, made with cocoa, white chocolate chips, pecans or walnuts, sugar,
and other ingredients.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cocoa, unsweetened
1 cup white chocolate chips or chunks
3/4 cup chopped walnuts or pecans
1 cup sugar
Make the mix:
In a 1-quart canning jar, layer the flour, salt, and baking powder. Using a wide-mouth canning funnel makes this a little easier. Add cocoa and shake the jar just
slightly to level the layer. Now add the white chocolate chips then the walnuts or pecans. Put the 1 cup of sugar in a small food storage bag; seal or tie well then
shape into a small enough shape to fit into top of jar. Press the sugar bag into the top of the jar.
Attach the directions:
Directions for gift: White Chocolate Chunk Brownies
White Chocolate Chunk Brownie Mix
4 ounces butter, 1 stick, softened
2 large eggs
1 teaspoon vanilla
Preheat oven to 350?°. Grease and flour an 8-inch baking pan. Take bag of sugar from the top of the canning jar and pour into a mixing bowl. Add 1 stick (4 ounces)
softened butter; beat until light. Beat in 2 eggs and 1 teaspoon vanilla until creamy. Empty the rest of the jar into the mixing bowl. Stir with a wooden spoon until dry
ingredients are well moistened. Mixture will be stiff. Spread brownie batter into prepared pan and bake for 20 to 25 minutes, until brownies are set. Cool in pan
before cutting into squares.
BLONDE BROWNIES IN A JAR - MIX IN A JAR
~Submitted by Treva, TN
Delicious blonde brownies to give as a gift, with brown sugar, chocolate chips, and pecans or walnuts.
1 cup flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch salt
1 cup brown sugar, packed
3/4 to 1 cup chopped pecans or walnuts
1 cup (about 8 ounces) semi-sweet chocolate chips
Make the mix:
In a 1-quart canning jar, layer the flour, baking powder, soda, and salt (a wide-mouth canning funnel makes this a little easier). Shake jar just slightly to level layer.
Add half of the brown sugar, then half of the nuts and half of the chocolate chips. Repeat layers with remaining brown sugar, chocolate chips, and nuts.
Directions for gift:
Blonde Brownies
Blonde Brownie Mix
1 stick butter or margarine (4 ounces), room temperature
1 teaspoon vanilla
1 egg
Preheat oven to 350?°.
Grease and flour an 7- x 11-inch or 8-inch square baking pan.
Melt 1 stick (4 ounces) butter; let cool slightly. In a mixing bowl, whisk together 1 egg, the melted butter, and 1 teaspoon vanilla. Add contents of the canning jar
and mix with a wooden spoon until well blended. All dry ingredients should be moistened.
Spread batter in prepared baking pan. Bake for 20 to 25 minutes.
APPLE CIDER JELLY
~Submitted by Carol, NY
This isn't from the oven, but is none-the-less one of the more eagerly awaited gifts I give at Christmas! I wanted to give an apple type jelly for Christmas gifts and
"invented" this one. Okay, Charlie, now you know ALL my secrets!
Makes 10 jelly jars
7 cups apple cider
4 tablespoons Mulled Cider Spices
9 cups sugar
1 package Sure Jell
Wrap mulling spices in cheese cloth bag and simmer in cider for 30 minutes. Remove spices and re-measure the cider to ensure there are still 7 cups of juice. Add
more cider to make 7 cups. Measure sugar into a large bowl.
Stir pectin into juice and bring to a FULL ROLLING boil, stirring constantly. Add sugar, stirring constantly, until mixture reaches a FULL ROLLING boil AGAIN,
and boil for 1 minute. Remove from heat and skim foam from the jelly.
Ladle into jars. Wipe rims with a clean damp cloth. Seal. Process in a boiling water bath for 10 minutes.
PUMPKIN PECAN BUTTER
~Submitted by Marilyn, OH
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
3 1/2 cups canned pumpkin
1 cup toasted chopped pecans
1 Tbsp. pumpkin pie spice
4 1/2 cups sugar
1 box Surejell fruit pectin
1/2 teaspoon butter
1. Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
2. Prepare jars; keep lids hot until ready to fill jars.
3. Measure sugar into separate bowl.
4. Stir fruit pectin into pumpkin mixture.
5. Add butter.
6. Bring mixture to a rolling boil on high heat, stirring constantly.
7. Quickly stir in sugar.
8. Return to rolling boil and boil exactly 1 minute, stirring constantly.
9. Remove from heat.
10. Skim off any foam with metal spoon.
11. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
12. Wipe jar rims and threads; cover with two-piece lids.
13. Screw bands tightly; place jars in hot water.
14. Boil in water bath for 5 minutes for 8-oz jars.
PEANUT BUTTER SQUARES
~Submitted by Heather, Winnipeg, Manitoba, Canada
2 cups white choc. wafers (or chips or bark)
2 cups chunky peanut butter
1pk. (350 grams) choc. chips
Melt wafers and peanut butter in double boiler.
Pour into 9x13 pan.
Then melt choc. chips and pour over mixture and swirl with a knife.
EXCELLENT!!!! Freezes well.
PEPPERMINT BARK
~Submitted by Brenda, AL
12 oz white chocolate chips or a block of white candy coating
Candy canes or hard candy candies (I use red & green) use as many or as few as you want
Put candy in plastic bag and smash to desired pieces. (I like a few large chunks).
Melt white chocolate in microwave using 1 minute intervals to keep from burning. Stir after each minute.
When melted add candies. Spread on wax paper to harden. Break into pieces.
MICROWAVE PEANUT BRITTLE
~Submitted by Brenda, AL
My daughter sent me this about 5 years ago with a big tin full and it is the best! It taste like the kind you stand and cook and cook. SO easy.
Makes 1 pound
1 cup sugar
1/2 cup white syrup
1/8 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dry roasted salted peanuts
1 tablespoon butter (I always use real butter when baking)
1 teaspoon vanilla
Mix sugar, syrup and salt in 2 quart microwave dish. Microwave on HIGH for 5 minutes. Stir in peanuts, microwave 2-5 minutes until peanuts are light brown.
Stir in butter, vanilla and baking soda. Stir until light and foamy. Spread 1/4 inch thick on well buttered cookie sheet.
COCONUT MACAROONS
~Submitted by Brenda, AL
I just whipped me a batch of these up and can't stay out of them! Hope everyone enjoys them if you like coconut macaroons you will like these.
1 can sweetened condensed milk
7 oz coconut
Mix together, drop by spoonfuls on cookie sheet. Bake 350?° until light brown. Let set before moving. Put on wire racks to cool. So chewy. I made 1 1/2 dozen.
FIRESIDE COFFEE
~Submitted by Joan, Savona, BC
1 cup instant coffee granules
2 cups instant cocoa
2 cups Coffeemate (or as it's know in our house: heifer dust)
1 1/2 cups sugar
1 tsp cinnamon
1 tsp ground nutmeg
Mix well and store in decorative container or small canister.
To serve: 2 tablespoons to a mug of hot water and stir. Garnish if desired with whipped cream & chocolate shavings.
GRAND MARNIER
~Submitted by Joan, Savona, BC
26 oz Brandy (generic brand is fine)
1/2 cup Sugar
1/2 cup Boiling Water
Dissolve sugar in water. Add brandy. Pour into a 2 quart jar. Suspend 1 orange 1" above the liquid (I ran some heavy thread through the orange and then tied it off
around the outside neck of the jar). Put lid on tightly. Keep in warm place.
Each day for 9 days: wash orange with liquid by carefully turning the jar upside down. Bottle in a dark bottle. Let sit for a minimum of 6 weeks to
age.
AMARETTO
~Submitted by Joan, Savona, BC
1/2 lb. whole, unshelled almonds
3/4 lb. sugar
1 1/2 cups vodka
1 3/4 cups water
Few drops of almond extract
Shell the almonds and add the shells to vodka. Melt sugar in water.
Let sit separately for 3 days.
Strain mixtures together.
Store in a cool place for at least 6 weeks to age.
CHRISTMAS ORNAMENTS
~Submitted by Suzy, Harlingen, TX
I've only made the first three ornaments, but this year I'm making the dough/bread ornaments. I love to experiment. Also, the cinnamon ornaments make the house
smell so good.
3/4 to 1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce and cinnamon together to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make a hole for ribbon. Carefully place on rack
to dry. Let air dry several days, turning occasionally. If you prefer they may be baked at 150 degrees for 5-6 hours.
CINNAMON SCENTED CHRISTMAS ORNAMENTS
~Submitted by Suzy, Harlingen, TX
4 oz. can (about 1 c.) cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth
and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4 inch thickness. Cut dough with cookie cutters. Using straw or
toothpick, make small hole in top of ornament. Place cut out ornaments on wire rack to dry. Allow several days to dry, turning ornaments over once each day. Use
these ornaments to decorate gifts, hang on tree, etc.
GINGERBREAD ORNAMENTS
~Submitted by Suzy, Harlingen, TX
3/4 c. cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce
Combine first 4 ingredients and blend well. Stir in applesauce and mix well. Roll out 1/4 inch thick on ungreased cookie sheet. Cut with cookie cutters of different
shapes. Put a tiny hole in top with toothpick. Let dry 4 days. Put string through hole and hang on Christmas tree. Can also make hearts for all year home ornaments.
Smells wonderful.
BREAD DOUGH ORNAMENTS (NOT EDIBLE)
~Submitted by Suzy, Harlingen, TX
Mix 1 slice white bread (without crust) and 1 tablespoon glue. Keep wrapped. Mix assorted acrylic paints into separate piles of dough. This takes awhile to mix. For
white dough you must use white paint. Flatten with a rolling pin. Shape into forms or use cookie cutter. Brush 1 tablespoon glue mixed with 1 tablespoon water over
shapes. Stick wire into dough and let set at least 2 hours.
CHRISTMAS BREAD ORNAMENTS
~Submitted by Suzy, Harlingen, TX
4 c. flour
1 c. salt
1-1/2 c. water
Combine flour with salt; add water. Stir the mixture with a spoon until it starts to form a smooth dough. Knead dough about 5 minutes. To make ornaments, pinch off
bits of dough and form shapes. Such as bears, Christmas trees, gingerbread people and snowmen or roll out the dough and use cookie cutters. To make hair, push a
piece of dough through a garlic press. Bake at 350 degrees for 45 minutes or until golden brown. Paint with acrylic paints, then spray with clear acrylic spray. On
the back of the ornament, write the name and the year.
DOUGH ORNAMENTS
~Submitted by Suzy, Harlingen, TX
4 c. flour
1 c. salt
1 1/2 c. water
Cookie cutters
Straw
Yarn
Tempera paint
Clear fixative spray
Mix first 3 ingredients. Knead for 5 minutes and shape into a ball. Roll dough on a floured surface. Cut into shapes with the cookie cutters or shape with your own
design. Make a hole in the top with straw (or toothpick). Bake at 350 degrees for 1 hour. Paint with Tempera paint. While paint is still wet, you can sprinkle with
glitter, if desired. When dry, spray with clear fixative. Insert yarn into the hole and tie in a bow and hang on your Christmas tree.
SEASONED CROUTONS
~Submitted by Larry Holmes, Ontario, Canada
?? cup vegetable oil
2 teaspoons extra-spicy salt-free seasoning
4 cups 1 ??-inch cubes day-old French bread
Heat oven to 424?°F. Mix oil and seasoning in a large bowl until blended. Add bread cubes; toss until coated and oil mixture is absorbed. Spread bread in baking
pan and bake, stirring twice, 8 minutes or until golden brown and crisp. Spread in single layer on paper towels to absorb any excess oil and cool. Store in airtight
container.
Makes 4 cups.
Per ?? cup: 81 calories; 1 g protein; 4 g carbohydrate; 7 g fat; 0 mg cholesterol; 37 mg sodium
SMOKED-FISH SPREAD
~Submitted by Larry Holmes, Ontario, Canada
(Serve with thin slices of French bread as an hors d??™oeuvre or first course. Can be refrigerated up to 1 week.)
4 whole, smoked whitefish chubs (4 ounces each) skinned and boned (2 cups fish) or 8 ounces smoked whitefish fillets, flaked
1 can (6 ?? ounces) white tuna in water, undrained
2/3 cup heavy cream
2 tablespoons lemon juice
2 teaspoons minced green onion
2 teaspoons drained capers, rinsed and chopped for garnish: lemon peel cut in shape of fish, dill sprigs
Put whitefish, tuna, heavy cream and lemon juice in processor or blender. Process until smooth. Add onions and capers. Process just to mix. Pack into small clean
crocks or jars. Cover and refrigerate. Bring to room temperature and garnish before serving.
Makes 3 cups.
Per 2 tablespoons: 48 calories; 4 g protein; 0 g carbohydrates; 4 g fat; 14 mg cholesterol; 6 mg sodium
CORN-CHOWDER BASE
~Submitted by Larry Holmes, Ontario, Canada
(Can be refrigerated up to 1 week)
8 ounces salt pork or sliced bacon, cut in small pieces
2 cups chopped onions
2 medium-size ribs celery with leaves chopped fine
?? cup finely chopped green bell pepper
3 cups diced, peeled all-purpose potatoes
4 cups water
2 teaspoons salt
1.2 teaspoon pepper
?? teaspoon ground nutmeg
1 bay leaf
3 cans (17 ounces each) cream style corn
?? cup all-purpose flour
Cook salt pork in a 4-quart saucepan over medium-high heat 8 to 10 minutes, stirring often, until lightly browned and crisp. Remove to paper towels to drain. Pour
off all but 2 tablespoons fat. Add onions, celery and green pepper to pot. Cook over medium heat, stirring often, 4 minutes or until vegetables are crisp-tender.
Add browned pork, potatoes, water, salt, pepper, nutmeg and bay leaf. Bring to boil, reduce heat, cover and simmer 15 minutes or until potatoes are tender.
Discard bay leaf. Pour ?? can porn into pot. Stir flour into corn remaining in that can until blended. Add to pot with remaining cans of corn. Stir over medium heat
5 minutes or until mixture simmers and thickens slightly. Cool, ladle into clean jars, cover and refrigerate.
Enclose the following chowder preparation directions with gift.
To make chowder: For each serving, measure 1 cup chowder base and ?? cup milk into a saucepan. Heat, stirring occasionally, over medium-low heat until hot; do not
boil.
Makes 12 cups base, 18 cups prepared chowder.
Per prepared serving: 202 calories; 6 g protein; 28 g carbohydrates; 7 g fat; 18 mg cholesterol; 551 mg sodium
PHYLLO-WRAPPED BAKED BRIE
~Submitted by Larry Holmes, Ontario, Canada
(Unbaked pastry-wrapped cheese can be frozen up to 1 month. Once baked, it??™s best eaten within 8 hours. Serve cut in wedges with fruit or after-dinner wine.)
2 sheets phyllo pastry
2 tablespoons butter, melted
8-ounce wheel firm, ripe Brie cheese
garnish: parsley or other fresh herb
Unfold phyllo and cut sheets in half crosswise. Phyllo dries out quickly so keep it covered with a barely damp dish towel when not actually working with it. Place 1
piece on a sheet of waxed paper or plastic wrap and brush lightly with butter. Place cheese in middle; starting with 1 corner, bring pastry to enclose the cheese,
Pat gently, then brush with butter to smooth wrinkles and folds. Turn cheese smooth side up. Continue wrapping with remaining sheets butter-brushed phyllo,
turning cheese over each time. Brush top and sides with remaining butter. Place cheese, smooth side up, on a plate. Freeze hard. Wrap airtight, label and return to
freezer.
To bake: Heat oven to 450बF. Place frozen Brie, smooth side up, on greased baking sheet. Bake 10 to 15 minutes until phyllo is lightly browned and cheese thawed.
Serve warm or cold, garnished with fresh herb.
Makes 8 servings.
Per serving: 133 calories; 0 g protein; 2 g carbohydrates; 11 g fat; 37 mg cholesterol; 213 mg sodium
BAKED PATE
~Submitted by Larry Holmes, Ontario, Canada
(Easily prepared in a food processor or blender, this p??t?© bakes to a smooth and creamy texture. Serve with crackers and party breads. May be refrigerated, well
covered, for up to 3 days, or frozen. Thaw, covered, in refrigerator overnight.)
1 medium-size clove garlic or ?? teaspoon minced
1 small onion, quartered
1 pound chicken livers, trimmed of membranes
2 large eggs
3 tablespoons bandy
?? cup heavy cream
6 tablespoons butter, at room temperature
1 tablespoon salt
?? teaspoon ground ginger
?? teaspoon pepper
?? teaspoon ground allspice
?? teaspoon ground cloves
?? teaspoon dried thyme leaves
?? cup all-purpose flour
for garnish: pimiento strips, sliced green onion top or fresh chives
Heat oven to 350?°F. Grease a 1 ??-quart baking dish, loaf pan or mold. Chop garlic and onion in food processor or blender. Scrape down sides. Add remaining
ingredients except garnish, in batches if necessary, and process until smooth, scraping sides twice. Pour into prepared dish. Cover tight with lid or foil. Put in
baking or roasting pan and place in oven. Pour 2 inches of hot water into pan. Bake 1 ?? hours or until knife inserted in center of
p??t?© comes out clean. Cool in dish on rack 30 minutes before inverting onto serving plate or large sheet of plastic. While still warm, cover tight or wrap and refrigerate. Garnish before giving or
serving. Serve at room temperature.
Makes 6 cups.
Per 2 tablespoons: 48 calories; 3 g protein; 2 g carbohydrates; 4 g fat; 90 mg cholesterol; 160 mg sodium.
LO-CAL CHEESE SPREAD
~Submitted by Larry Holmes, Ontario, Canada
(Spread on cucumber slices or stuff celery for taste ???skinny??? snacks. Refrigerates well up to 1 week.)
1 package (7 ?? ounces) farmer??™s cheese, patted dry with paper towel.
10 ounces low-fat (1%) cottage cheese, drained in strainer about 8 minutes
1 envelope from a 2-pack (1.4-ounce) box Italian salad-dressing mix
For garnish: diamonds cut from pimientos, Flat parsley leaves
In blender, pur?©e cheese in 3 batches until smooth. Scrape into a bowl; stir in dressing mix. Spoon into clean containers , crocks or jars. Cover and refrigerate at
least 2 hours (spread will thicken). Garnish before giving or serving.
Makes 2 ?? cups.
Per 2 tablespoons: 29 calories; 5 g protein; 1 g carbohydrates; 0 g fat; 2 mg cholesterol; 205 mg sodium.
ORANGE HAZELNUT MUFFINS
~Submitted by Larry Holmes, Ontario, Canada
(These are best eaten within 2 days of baking, or they can be frozen up to 2 months and brought to room temperature before serving.)
2 cups all-purpose flour
1 tablespoon baking powder
?? teaspoon baking soda
14 teaspoon salt
2 large eggs
1 cup butter milk
?? cup granulated sugar
?? cup vegetable oil
?? cup finely chopped hazelnuts
2 teaspoons freshly grated orange peel
3 tablespoon orange marmalade
Heat oven to 375?°F. Grease forty-eight 3-inch muffin cups. Mix flour, baking powder, baking soda and salt. In a large bowl beat eggs with a wooden spoon. Stir in
buttermilk, sugar and oil. Stir in flour mixture just until blended. Fold in hazelnuts and orange peel. Fill prepared muffin cups 2/3 full. Drop ?? teaspoon
marmalade on middle of each. Bake 15 to 18 minutes until pick inserted in center comes out clean. Cool in pan 5 minutes; remove to rack to cool completely. Store
at room temperature in airtight container or freeze.
Makes 48.
Per 2 muffins: 137 calories; 2 g protein; 17 g carbohydrates; 7 g fat; 21 mg cholesterol; 95 mg sodium.
GLAZED FUDGE SQUARES
~Submitted by Larry Holmes, Ontario, Canada
(Refrigerate up to 2 days or freeze. Defrost in refrigerator.)
?? cup butter
3 squares (1 ounce each) unsweetened chocolate
1 ?? cups granulated sugar
1 teaspoon vanilla
3 large eggs
Frosting:
1 cup confectioners??™ sugar
2 tablespoons butter, at room temperature
1 large egg
?? teaspoon vanilla
2 squares (1 ounce each) unsweetened chocolate, melted and cooled slightly
Decorations: candied cherries, cut in quarters.
Heat oven to 350?°F. Line an 8-inch square baking pan with foil, letting about 2 inches hang over opposite sides. Lightly grease foil. Put butter and chocolate in a
medium size saucepan over low heat; stir until smooth. Cool 2 minutes; stir in sugar and vanilla. Whisk in eggs, 1 at a time, until blended. Stir in flour and salt.
Spread evenly in prepared pan. Bake 25 to 35 minutes until top is crusty and pick inserted near center comes out clean. Cool in pan on rack to room temperature.
Grasp foil and lift cake from pan to flat surface (don??™t remove foil).
Frosting: Beat sugar, butter, egg and vanilla in a small bowl with a wooden spook or electric mixture until smooth. Add warm chocolate; mix until blended. Spread
over cake. Refrigerate on foil until set. Place uncut cake in airtight container and refrigerate or freeze. Before serving or giving, peel away foil and cut cake into
1-inch squares. Decorate each with ?? cherry. Refrigerate until served.
Makes 36 squares.
Per square: 123 calories; 1 g protein; 15 g carbohydrates; 7 g fat; 42 mg cholesterol; 89 mg sodium.
CHOCOLATE FRUITCAKE
~Submitted by Larry Holmes, Ontario, Canada
(Let cakes soak at least 1 month. If you prefer cakes without alcohol wrap in plastic wrap, then in foil and refrigerate up to 1 month or freeze. You can make 1
large 9x5x3 loaf pan. Increase baking time to 2 ?? hours.)
?? cup chopped dates
?? cup chopped dried figs
?? cup dark raisins
?? cup chopped candied cherries
?? cup chopped candied pineapple
?? cup plus 2 tablespoons brandy or apple juice
6 tablespoons butter, at room temperature
?? cup granulated sugar
3 large eggs, yolks and whites separated
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 cup all-purpose flour mixed with ?? teaspoon baking powder
1 ?? cups chopped pecans
Decoration: 9 pecan halves
?? to ?? cup brandy for soaking cake
Put fruits in a medium-size bowl. Pour ?? cup brandy over. Cover and let stand several hours or overnight. Heat oven to 250?°F. Grease three 5x3x1 1/2-inch loaf
pans. Beat butter and ?? cup sugar in a large bowl with electric mixer about 2 minutes until light and fluffy. Beat in egg yolks, one at a time, until blended. With
mixer on low, beat in melted chocolate and 2 tablespoons brandy. Add flour mixture; mix until blended. Stir in fruits (with their
brandy) and the chopped nuts.
In a small bowl, beat egg whites with electric mixer until foamy. Slowly beat in remaining ?? cup sugar until stiff peaks form when beaters are lifted. Fold whites
into batter. Pour into prepared pans. Place 3 pecan halves on each. Bake 1 hour or until pick inserted in cakes comes out clean. Cool on rack 20 minutes. Run knife
around edges of pans. Invert loaves on rack and cool completely.
If not soaking, wrap and refrigerate or freeze. If soaking, for each loaf cut a piece of cheesecloth large enough to fold in half and wrap around entire loaf. Put
brandy for soaking cakes in a small bowl. Soak cheesecloth; squeeze gently to remove excess. Wrap loaves in cheesecloth then plastic wrap and foil. Store in cool,
dark place. Moisten cloths with brandy every 2 weeks or when they feel dry.
Makes 2 small cakes, 10 slices each.
Per slice: 155 calories; 2 g protein; 17 g carbohydrates; 8 g fat; 33 mg cholesterol; 41 mg sodium.
STEAMED GINGERBREAD PUDDING
~Submitted by Larry Holmes, Ontario, Canada
(Can be wrapped in foil and refrigerated up to 3 days or frozen. Thaw at room temperature, then, still wrapped, heat in 350?° F. oven 20 minutes. Give with Hard
Sauce ??“ recipe follows??”if desired.)
1 medium-size orange
2 teaspoons baking soda
?? cup light molasses
?? cup granulated sugar
1 large egg
1 ?? cups all-purpose flour
1 ?? teaspoons ground ginger
?? teaspoon ground allspice
2 cups fresh or frozen cranberries, chopped coarse
Decoration: crystallized ginger, 1 or 2 long, narrow strips orange peel
Place an oven rack in lower position; remove any others. Heat oven 350?°F. Spray a 9-cup steamed-pudding mold with vegetable spray. Grate peel from orange (you
need 1 tablespoon). Squeeze juice from orange; measure 1/3 cup. Heat juice in small saucepan until hot. Place baking soda in a large bowl; add orange juice and
stir until soda dissolves. Stir in remaining ingredients except cranberries and decoration until blended. Fold in cranberries. Spoon batter into prepared mold.
Cover with wax paper and lid or foil. Place on rack set in 6- to 8-quart ovenproof pot or
in a steamer. Pour enough hot water to come ?? up sides of mold. Cover pot with liver or roil and steam in oven 2 ?? to 4 hours (see Note) until knife inserted in center of pudding comes out clean. Uncover mold away from your face to avoid
burst of steam. Remove mold to cooling rack; cool 10 minutes. Invert pudding onto platter or foil. To serve decorate top with crystallized ginger. Wrap orange
strips around base of pudding. Serve warm.
Makes 8 servings.
Per serving: 195 calories; 3 g protein; 41 g carbohydrates; 1 g fat; 32 mg cholesterol; 286 mg sodium.
Note: If your mold has no tube in the middle, it will take longer to cook.
HARD SAUCE
(May be refrigerated up to 1 month.)
1 cup butter, at room temperature
1 teaspoon freshly grated orange peel
1 cup confectioners??™ sugar
?? cup Grand Marnier or other orange-flavor liqueur or orange juice
1 teaspoon vanilla
In small bowl beat butter and orange peel with electric mixer on medium about 5 minutes until light and fluffy. Gradually beat in sugar until blended. With mixer
on low, gradually add remaining ingredients and beat until blended. Spoon into clean decorative jar or crock. Refrigerate at least 1 hour before serving.
Makes 2 cups.
Per 2 tablespoons: 139 calories; 0 g protein; 8 g carbohydrates; 11 g fat; 36 mg cholesterol; 140 mg sodium
JULGLOGG
~Submitted by Larry Holmes, Ontario, Canada
(Swedish Christmas Punch)
?? cup granulated sugar
?? cup raisins
?? teaspoon ground cardamom
5 whole cloves
2-inch piece cinnamon stick
1-inch piece fresh gingerroot
1 cup aquavit (or gin or vodka)
1 bottle (750 ml) red Burgundy wine
?? cup Madeira or port wine
?? cup blanched whole almonds
Put all ingredients except wine and almonds in a large, heavy stainless-steel saucepan. Heat over low heat until barely simmering. (Do not boil.) Add wines and keep
at very low simmer about 30 minutes. Cool. Put almonds into clean, wide-mouthed bottles or jars. Fill with wine mixture. Cover tight and refrigerate. (May be
refrigerated indefinitely.) Reheat very gently before serving. Serve with small spoons (or wooden picks) for eating raisins and almonds.
Makes 6 cups.
Per ?? cup: 199 calories; 1 g protein; 18 g carbohydrates; 3 g fat; 0 mg cholesterol; 6 mg sodium
SPICED ???WINE???
~Submitted by Larry Holmes, Ontario, Canada
(Children can toast the holidays, too, with this no-alcohol version of Julglogg. For tiny ones, remove the cloves, ginger and cinnamon after heating.)
2 cups apple juice
6 cups cranberry-juice cocktail
?? cup raisins
1-inich piece fresh gingerroot
6 whole cloves
2-inch piece cinnamon stick
?? cup blanched whole almonds
Put all ingredients except almonds in a medium-size heavy saucepan. Bring to boil, reduce heat and simmer uncovered 20 minutes for flavors to blend. Cool; add
almonds. Pour into clean wide-mouthed jars. Cover tight and refrigerate. Reheat before serving with small spoons for eating raisins and almonds.
Makes 4 cups.
Per ?? cup: 150 calories; 2 g protein; 27 g carbohydrates; 3 g fat; 0 mg cholesterol; 4 mg sodium
PINEAPPLE GLAZE FOR BAKED HAM
~Submitted by Larry Holmes, Ontario, Canada
(About 45 minutes before ham is done, score, stud with cloves and brush with glaze. Continue baking in 325?° F. oven. Glaze can be refrigerated up to 3 months.)
1 large navel orange
1 can (22 ounces) pineapple pie filling
1 cup packed light- or dark-brown sugar
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon dry mustard
1 teaspoon ground ginger
Grate colored part of orange peel (there should be 1 tablespoon). Cut off all white membrane. Cut orange into chunks and put in blender or food processor. Add
pie filling; process until smooth. Pour into medium-size saucepan; add peel and remaining ingredients. Stir over medium heat until boiling. Reduce heat and, stirring
occasionally, simmer 10 minutes. Cool before pouring into clean jars. Cover and refrigerate.
Makes 3 cups.
Per ?? cup: 130 calories; 0 g protein; 34 g carbohydrates; 1 g fat; 0 mg cholesterol; 116 mg sodium.
BLUEBERRY-GINGER SAUCE
~Submitted by Larry Holmes, Ontario, Canada
(Serve over pancakes, ice cream or plain cakes. Store in refrigerator up to 4 weeks.)
1 cup apple juice
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
1 cinnamon stick, about 2 ?? inches long
2 containers (12 ounces each) frozen blueberries
Put juice, sugar, cornstarch and ginger in a 4-quart pot. Stir until sugar dissolves. Add cinnamon stick and bring mixture to boil over high heat. Immediately add
frozen blueberries; reduce heat to medium; stirring 3 or 4 times, heat 12 to 15 minutes just until mixture boils, some berries burst and liquid thickens to
consistency of maple syrup. Remove from heat; discard cinnamon stick. Pour into clean hot glass jars. Cover tightly. Cool and refrigerate.
Makes 4 cups.
Per ?? cup: 84 calories; 0 g protein; 21 g carbohydrates; 0 g fat; 0 mg cholesterol; 1 mg sodium.
SWEET ???N??™ TANGY CARAWAY MUSTARD
~Submitted by Larry Holmes, Ontario, Canada
(Use as a sandwich spread or to add zip to cold cuts or roast meats. Store in refrigerator up to 1 month.)
?? cup granulated sugar
?? cup dry mustard
2 teaspoons caraway seeds, partially crushed (See Note)
1 teaspoon salt
1 cup red-wine vinegar
6 large eggs
?? cup butter
Mix sugar, mustard, caraway seeds and salt in top of double boiler. Add vinegar; stir to blend. Place over simmering water and cook, stirring occasionally, 3 to 4
minutes until sugar dissolves. With whisk or wooden spoon, beat in eggs, one at a time, until thoroughly blended. Add butter, stirring as it melts. Stir over
simmering water (don??™t let mixture boil; it may separate) 8 to 10 minutes until mustard is thick. Cool; spoon into small, clean jars or crocks. Cover tightly and
refrigerate.
Makes 3 cups.
Per tablespoon: 50 calories; 1 g protein; 5 g carbohydrates; 3 g fat; 38 mg cholesterol; 74 mg
salt.
Note: To crush caraway seeds, put in a plastic bag and roll several times with rolling pin.
APRICOT TOPPING
~Submitted by Larry Holmes, Ontario, Canada
(This recipe can be multiplied. Reheat gently before serving over ice cream, waffles or pancakes. Can be refrigerated up to 2 months.)
1 can (17 ounces) unpeeled apricot halves in heavy syrup, drained, 2/3 cup syrup reserved
1 teaspoon cornstarch
1 tablespoon honey
?? teaspoon ground cinnamon
?? cup raisins
Mix apricot syrup and cornstarch in a medium-size saucepan until smooth. Stir over medium heat until boiling and thickened. Stir in honey and cinnamon. Add apricots and raisins; simmer 3 minutes for flavors to blend. Cool, spoon into clean jars or containers. Cover tightly and refrigerate.
Makes 2 cups.
Per ?? cup: 84 calories; 0 g protein; 22 g carbohydrates; 0 g fat; 0 mg cholesterol; 3 mg sodium
CHOCOLATE-PEPPERMINT SAUCE
~Submitted by Larry Holmes, Ontario, Canada
(A lush ice-cream topping.)
2 cups (12 ounces) semisweet chocolate chips
1 cup half-and-half cream
?? cup finely crushed hard round peppermint candies
Mix all three ingredients in a medium-size heavy saucepan. Stir over low heat until mixture is smooth. Pour into clean jar(s). Cover; refrigerate up to 1 month. Before serving, reheat in top of double boiler over simmering water.
Makes 2 ?? cups.
Per ?? cup: 246 calories; 2 g protein; 27 g carbohydrates; 17 g fat; 12 mg cholesterol; 15 mg sodium.
Foregoing recipes from early issues of Woman??™s Day magazine.
THREE VINEGARS
~Submitted by Lillian, FL
Source: The Gift Giver??™s Cookbook??? By Jane Green and Judith Choate, 1971
Store these vinegars in a cool, dark place
GARLIC VINEGAR
1 pint vinegar
1 or 2 cloves garlic
Add garlic to vinegar and let stand for one week. Remove garlic. Store.
TARRAGON VINEGAR
1 pint vinegar
3 sprigs fresh tarragon
Combine vinegar and tarragon and let stand three weeks. Remove tarragon and store.
DILL VINEGAR
1 pint vinegar
3 sprigs fresh dill
Combine vinegar and dill and let stand for 3 weeks. Remove dill and store.
SPICE TEA MIX
~Submitted by Helen, Ft. Myers, FL
2 cups Granulated sugar
2 cups Tang
3/4 cup Instant Tea
1 small Package Wyler's Lemonade Mix
1 small 3 oz pkg. Orange Jell-O or Orange-pineapple Jell-O
1/4 teaspoon Allspice
1/2 teaspoon Cloves
2 teaspoons Cinnamon
Mix ingredients together and store in glass jar in dry place. for a delicious drink use 2 1/2 to 3 1/2 teaspoons mix to cup of hot water.
APPLE-RAISIN DROP COOKIES
~Submitted by Angelique, TX
Yield: 4 dozen cookies
Ingredients
1 (18.25-oz.) pkg. Pillsbury?® Moist Supreme?® Yellow Cake Mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sour cream
2 eggs
1 cup coarsely shredded apple
1/2 cup raisins
2 to 3tablespoons powdered sugar
Preparation Directions:
Heat oven to 350?°F. Grease or spray cookie sheets. In large bowl, combine cake mix, cinnamon, nutmeg, sour cream and eggs; blend well.
Stir in apple and raisins.
Drop dough by heaping teaspoonfuls 1 inch apart onto prepared cookie sheets.
Bake at 350?°F. for 10 to 14 minutes or until edges begin to brown. Immediately remove from cookie sheets. Cool 5 minutes or until completely cooled. Sprinkle with powdered sugar. Store in sealed container.
High Altitude: (Above 3500 Ft.)
Add 1/3 cup flour to dry cake mix. Bake as directed above.
Source: Pillsbury
BROWNIE ELF SMILEY COOKIES
~Submitted by Angelique, TX
Yield: 24 cookies
Ingredients:
1 (19.5-oz.) pkg. Pillsbury?® Brownie Classics Traditional Fudge Brownie Mix
1/3 cup oil
2 eggs
3/4 cup raisins
1 (16-oz.) can Pillsbury?® Creamy Supreme?® Vanilla Frosting
Food color
Red or green decorator sugar
Miniature marshmallows or small candy-coated chocolate pieces
Preparation Directions:
Heat oven to 350?°F.
In large bowl, combine brownie mix, oil and eggs; beat 50 strokes with spoon until all dry mix is moistened.
Stir in raisins.
Shape dough into 24 (1-inch) balls and 24 (3/4-inch) balls.
For each elf cookie, place 1 large ball and 1 small ball together, sides touching, on ungreased cookie sheet; place cookies 2 inches apart on cookie sheet. Press small ball to one side to form hat shape.
Bake at 350?°F. for 9 to 11 minutes or until cookies are puffed and edges are set. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled.
Meanwhile, place 1 cup of the frosting in bowl; leave this portion white. Divide remaining frosting into 2 small bowls; tint one yellow and one blue. Place yellow and blue frostings in separate resealable small plastic bags; cut off small corner of each bag.
Spread white frosting over hats; sprinkle with decorator sugar. Place marshmallow on end of hat for pom-pom. Squeeze yellow frosting on face for smile; squeeze blue frosting on face for eyes.
High Altitude: (Above 3500 Ft.) Add 3 tablespoons flour to dry brownie mix. Bake as directed above.
CHOCOLATE CHIP COOKIES
~Submitted by Angelique, TX
Ingredients
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoons vanilla
1 egg
1 3/4 cups Pillsbury BEST?® All Purpose or Unbleached Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup chopped nuts, if desired
Preparation Directions:
Heat oven to 375F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in baking soda and salt. Beat 2 minutes at low speed until well blended. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375?°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Variation:
CHOCOLATE CHUNK COOKIES: Prepare dough as directed above, substituting 8 oz. coarsely chopped semi-sweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375?°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. 3 dozen cookies.
FESTIVE KID-SIZED COOKIES: Prepare dough as directed above omitting 1/2 cup sugar, semi?sweet chocolate chips and chopped nuts. Increase vanilla to 2 teaspoons. Stir 1 cup red and green candy-coated chocolate pieces and 1/2 cup shelled sunflower seeds into prepared dough. Cover with plastic wrap and refrigerate if necessary for easier handling. Shape into 2?inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup
candy coated chocolate pieces into balls to decorate tops of cookies. Bake at 350?°F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from cookie
sheets. 14 large cookies.
PEANUT BUTTER CUP COOKIES: Prepare dough as directed above, substituting 4 (1.8?oz.) pkg. milk chocolate-covered peanut butter cups, cut into 1/4 to /2?inch
pieces, for chocolate chips. Substitute 1/2 cup chopped peanuts for nuts. Bake as directed above. 4 dozen cookies.
CHOCOLATE-DRIZZLED CHOCOLATE CHIP COOKIES: Prepare dough and bake as directed above. In small saucepan over low heat, melt an additional 1/2 cup semi-sweet chocolate chips with 1 tablespoon shortening, stirring constantly. Drizzle over cooled cookies. Allow to set before storing. 4 dozen cookies.
CHOCOLATE-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9?inch pan. Bake at 375?°F. for 15 to 25 minutes or until light golden brown and center is set. Immediately sprinkle an additional 6-oz. pkg. (1 cup) semi-sweet chocolate chips over top of bars. Let stand 5 minutes; spread softened chocolate chips evenly over surface. Cool completely. Cut into bars. 36 bars.
STREUSEL-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9?inch pan. In small bowl, combine 1/4 cup firmly packed brown sugar, 1/4 cup chopped nuts and 1/2 teaspoon cinnamon. With fork, cut in 1 tablespoon margarine until mixture is crumbly. Sprinkle crumb mixture evenly over dough in pan. Bake at 375?°F. for 15 to 25 minutes or until light golden brown and center is set. Cool completely. Cut into bars. 36 bars.
High Altitude: (Above 3500 Ft.) No change.
GIANT CHOCOLATE RAISIN SMILE COOKIES
~Submitted by Angelique, TX
Prep Time: 1 hour, 30 minutes
Yield: 2 1/2 dozen cookies
Ingredients
COOKIES
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups margarine or butter, softened
2 teaspoons vanilla
3 eggs
3 cups Pillsbury's BEST?® All Purpose or Unbleached Flour
1 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups raisins
FROSTING
1 cup powdered sugar
1 drop red food color
2 drops yellow food color
2 to 4 teaspoons milk
Preparation Directions:
Heat oven to 350?°F. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, baking soda and salt; mix well. Stir in raisins. For each cookie, place 1/4 cup of the dough 3 inches apart on ungreased cookie sheets. Bake at 350?°F. for 10 to 14 minutes or until slightly set. Cool 1 minute; remove from cookie sheets. In medium bowl, combine all frosting ingredients, adding enough milk for desired decorating consistency. Using decorating bag, decorating bottle, plastic bag or small spoon, make smiling faces on cookies.
High Altitude: (Above 3500 Ft.) (Above 3500 feet) Decrease sugar to 11/4 cups. Decrease brown sugar to 3/4 cup. Increase flour to 3 1/2 cups. Bake as directed above.
COCO-SCOTCH DELIGHTS
~Submitted by Angelique, TX
Prep Time: 1 Hour
Yield: 3 dozen cookies
Ingredients
1 (19.5-oz.) pkg. Pillsbury?® Brownie Classics Traditional Fudge
Brownie Mix
1/4 cup oil
1/4 cup water
1 teaspoon almond extract
1 egg
1 1/2 cups coconut
1 cup butterscotch chips
1/4 cup Pillsbury?® Creamy Supreme?® Chocolate Fudge or Chocolate Frosting
Preparation Directions:
Heat oven to 375?°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine brownie mix, oil, water, almond extract and egg; mix well. Stir in coconut and butterscotch chips. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Bake at 375?°F. for 10 to 12 minutes or until edges are set. (Centers will be soft). Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled. In small microwave-safe bowl, microwave frosting on HIGH for 10 to 15 seconds or until melted. Drizzle over cooled cookies.
High Altitude: (Above 3500 Ft.) Add 2 tablespoons flour to dry brownie mix. Bake as directed above.
CRANBERRY BREAKFAST COOKIES
~Submitted by Angelique, TX
Prep Time: 45 minutes
Yield: 24 cookies
Ingredients
1/2 cup chopped walnuts
1 (15.6-oz.) pkg. Pillsbury?® Cranberry Quick Bread & Muffin Mix
1/3 cup shortening
1 cup vanilla yogurt
2 eggs
Preparation Directions:
Heat oven to 375?°F. Finely chop 1 tablespoon of the nuts; reserve for topping. In large bowl, combine remaining nuts and all remaining ingredients; mix well. Mixture will be very thick. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Sprinkle reserved chopped nuts on tops of cookies. Bake at 375?°F. for 10 to 12 minutes or until bottoms are golden brown and no indentation remains when touched with finger. Immediately remove from cookie sheets. Serve warm or cool completely. Store in airtight container or wrap tightly and freeze.
High Altitude: (Above 3500 Ft.) (Above 3500 feet) Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.
HANUKKAH CUTOUTS
~Submitted by Angelique, TX
Prep Time: 1 hour 45 minutes
Ready In: 2 hours 45 minutes
Yield: 5 dozen cookies
Ingredients
COOKIES
1 1/4 cups powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Pillsbury BEST?® All Purpose Flour
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING
1 1/2 cups powdered sugar
3 to 4tablespoons milk
DECORATOR FROSTING
1 cup powdered sugar
1 1/2 teaspoons margarine or butter, softened
blue food color
1 to 2 tablespoons milk
Preparation Directions:
In large bowl, combine 1 1/4 cups powdered sugar and 1 cup margarine; beat until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and cream of tartar; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 375?°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Refrigerate remaining dough. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake at 375?°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool
completely. In small bowl, combine frosting ingredients, adding enough milk for a thin spreading consistency; blend until smooth. Frost cooled cookies. Allow frosting to set before
decorating. In another small bowl, combine all decorator frosting ingredients, adding enough milk for desired piping consistency. Place in decorating bag fitted with writing tip or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping. Decorate cookies as desired.
High Altitude: (Above 3500 Ft.) (Above 3500 Ft.) Decrease powdered sugar in cookie to 1 cup.
Help make us NUMBER ONE !
HOT FUDGE SUNDAE PACK GIFT
This hot fudge sauce recipe is modified from The Silver Palate Cookbook's version. It can keep for several weeks in the fridge, although we doubt it will last long
enough to know for sure!
INGREDIENTS
4 ounces unsweetened chocolate
3 tablespoons sweet butter
2/3 cup boiling water
1 2/3 cups sugar
6 tablespoons corn syrup
1 tablespoon vanilla extract
HOW TO MAKE IT
Melt the chocolate and butter on low heat in a heavy saucepan. Carefully add boiling water to the melted butter/chocolate mix and stir well. Add the sugar and corn
syrup and stir until smooth. Turn up the heat to medium and stir until the mix starts to boil, then maintain the heat just at the boiling point for 9 minutes. Remove the
sauce from the heat and let it cool for 15 minutes. Stir in the vanilla extract.
Pour the sauce into two microwave-safe jars. Add a card explaining that the fudge should be stored in the fridge and reheated before serving (try the microwave
for 30 seconds or so). Makes 2 cups--plus a little extra for the cooks!
WRAPPING IT UP
Present your hot fudge in jars that can be reheated in the microwave. Use mason jars (the lids would be removed before reheating, of course). Plastic jars and tubs
can also work. A pint jar is shown here (it's for some really good friends), but smaller sizes will still seem generous, as a little hot fudge goes a long way. Make a
custom label from card stock and double-sided tape or purchase label stickers at an office supply or craft store. To add a bit more indulgence to the gift, include a
set of ice-cream dishes and spoons.
Source: Excerpted from FamilyFun magazine
CHEESE AND PEPPER MUFFIN MIX
2-1/2 c. all-purpose flour
1/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. red pepper
1/2 c. grated Parmesan cheese
1/3 c. cultured buttermilk powder
1 tbsp. dried shredded green onion
1 1/2 to 2 tsp. dried red pepper flakes
Combine all ingredients; stir in an airtight container in a cool, dry place. Yield: 4 cups.
DIRECTIONS FOR RECIPE GIFT CARD:
2 eggs
1 1/2 c. water
1/4 c. vegetable oil
Place muffin mix in a large bowl; make a well in center of mixture. Combine eggs, water and oil, add to dry ingredients, stirring just until moistened. S
74651/104457_WhiteChocolateSnowballs.jpg
ake at 400 degrees for 20 minutes. Remove from pan immediately.
Yield: 2 dozen.
WHITE CHOCOLATE SNOWBALLS
A delicious blend of salty and sweet makes these white chocolate peanut butter balls taste as good as they look. Box them with Peanut Butter Buckeyes (recipe
follows) for a pretty gift set.
Makes about 4 dozen snowballs.
INGREDIENTS:
1 1/2 cups peanut butter
1/2 cup (1 stick) butter, softened
1 (16-ounce) package confectioners' sugar
2 cups white chocolate chips
1 tablespoon vegetable shortening
1/2 cup shelled, unsalted peanuts
1. Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside. Using an electric mixer (or a wooden spoon), beat together the peanut
butter and butter in a large bowl until blended and smooth. Add the sugar, 1/2 cup at a time; blend until smooth.
2. Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until
firm, about 30 minutes.
3. Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove
the pan from the heat. Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed.
Set them on the waxed-paper
74651/104469_PeanutButterBuckeyes.jpg
igerate until set, about 30 minutes. Store in an airtight container in the refrigerator.
PEANUT BUTTER BUCKEYES
Kids will have a ball making these rich treats. Although the centers are traditionally creamy, you can add graham crackers to the mix if you prefer crunchy.
Makes about 7 dozen buckeyes.
INGREDIENTS:
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if
desired, in a large bowl. (The dough will look dry.)
2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the
heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie
sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.
FRENCH MARKET SOUP MIX
1 lb. dried navy beans
1 lb. dried pinto beans
1 lb. dried Great Northern beans
1 lb. dried green split peas
1 lb. dried yellow split peas
1 lb. dried black-eyed peas
1 lb. dried lentils
1 lb. dried baby lima beans
1 lb. dried lg. lima beans
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried soy beans
1 lb. barley pearls
Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached.
Gift card:
FRENCH MARKET SOUP MIX
2 c. French Market soup mix
2 qt. water
1 ham hock
1 1/4 tsp. salt
1/2 tsp. pepper
1 (16 oz.) can whole tomatoes, cut
up, juice & all
1 lg. onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped or
1/2 of a 10 oz. can Rotel tomatoes (optional)
1/4 c. chopped parsley (optional)
1/4 c. lemon juice (optional)
Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3
ingredients. Cover and bring to a boil, reduce heat and simmer about 2 hours, or until beans are tender. Add remaining ingredients;
74651/104458_BestHotCocoaMix.jpg
Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts.
BEST HOT COCOA MIX GIFT IDEA
The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe
makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy
stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions: Spoon 3 or 4 generous
tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well.
INGREDIENTS:
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt
1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
2. Store the mix in a tightly covered container at room temperature until you're ready to package it.
Makes about 4 cups of mix.
TEXAS CHILI SEASONING MIX
3 tbsp. cornmeal
3 tbsp. instant minced onion
1 tbsp. chili powder
1/2 tsp. each ground cumin, salt, and
dried oregano leaves, crushed
1/4 tsp. garlic powder
1/4 - 1/2 tsp. red pepper flakes
1 beef bouillon cube, crushed
In a bowl combine all ingredients; blend well. Package as a gift.
TIP: Several batches of seasoning mix may be made at once. Measure 1/3 cup mix for each batch. A zip-lock bag wi
74651/104452_HerbedRiceMixGift.jpg
*Each batch is enough for serving of 4, or 1 pound ground beef and 1 (15 ounce) can beans.
HERBED RICE MIX GIFT
This homemade rice mix is easy to cook and versatile enough to complement just about any main dish, making it an appealing gift for busy families. It looks especially
nice (and keeps well) in a glass jar accompanied by a tag with the following instructions: For 4 servings, combine 2 1/2 cups of water and 1 cup of rice mix in a
medium saucepan and bring them to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice
with a fork. Serve hot with salt and pepper to taste.
INGREDIENTS:
1 1/2 cups dried mushrooms, chopped
1 tablespoon dried onion flakes
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried parsley
3 cups long-grain white rice, such as basmati or jasmine
1. In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the
ingredients are evenly combined. Pour the rice into a jar and seal tightly.
Makes enough for 12 servings.
A to Z Recipes Website
Contact List Owner-Submit Article
Submit a Recipe
Sign up for Newsletter
Be Removed from Newsletter
A to Z Recipes Website Archives
View recent issue archives at Zinester
A to Z Recipes Theme Issues
View vintage issue archives at Topica
Make a donation
|
About 'A to Z Recipes Newsletter' |
The information contained in issues and the website are for use at your own discretion.
Confer with health professionals for any special needs. Fe
74651/104464_B0001LO5H2.01._PE63_SCMZZZZZZZ_.jpg
>
Your support keeps A to Z Recipes coming your way...
OXO Softworks 19-pc. Tool Set
F-R-E-E shipping
Pyrex 16-pc. Starter Set
Quality and affordability!
Wilton 36-Piece Deluxe Decorating Set
Price: $23.75
Brand-Name Diabetic Meals in Minutes
Quick & Healthy Recipes to Make Your Meals T
74651/104445_B000075MGX.01-A1VC38T7YXB528.TZZZZZZZ.jpg
ican Diabetes Association
MAGGIE'S PERSONAL PICKS:
Gourmet Stainless Steel Chafing Dish (3-qt.)
Price: $29.99
Rayovac I-C3 2 Position AA/AAA 15 Minute Charger + 2 AA I-C3 Batteries
OMG! Saves Moms like me from buying batteries for the teens every other day!
Re-ch
74651/104459_image-1219304-10281369
ion of the cost of buying fresh.
|
|
|
<br>
Ships F-R-E-E, too!<br>
<br><br>
<img src=){kind=link}
</a><br>
Price: $8.95<br>
<br><br>
<img src=){kind=link}
