Publisher's Desk
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Shopping A to Z Recipes Blog
Publisher's Desk
Good morning and welcome to your Wednesday edition of A to Z Recipes.
I am delighted that Linda is back. You will be, too, when you see all she
has planned for you in this issue!
Just a reminder: Friday is the last day for sending in your recipes for our
current theme of Cheese, Please! We have some delicious recipes already
but we could always use more. There's no such thing as too many recipes, right?
And, please, remember to read the instructions for sending in recipes. Just like
Birthday Babies, jokes, etc., your name and city/state must be included.
Also, please do not send recipes that are in ALL caps or ALL lower
case. You do not see recipes like that posted here, so please don't send them
and expect me to re-type them. I've had so many lately that require I write the
sender back, that I feel a little reminder is in order.
Oh, you may notice a new feature in today's issue. I am introducing
an A to Z Recipes Blog. It is a little different from our old discussion
forum in that it enables you to email participants who register (but you do not
have to register to post). This will allow you to form some friendships amongst
the readership. I am hoping it will be fun. There is a section to the right of
the page which has some frequently used links (our web site, a link for
submitting recipes, and to vote). I hope you will drop by to say howdy and let
me know how you like it. Oh! We can post pictures and other files, too. Pretty
nifty. The link will appear in each newsletter. Here it is: http://a2zrecipes.blogspot.com/.
This is the last issue of the month. Where did March go? The next time you hear from me, it will be April and we'll share some of the theme recipes. And that's no April Fool's joke, either! I hope you'll drop by the Blog and get to know us better. Have a great remainder of March. Here's Linda...
Hi from Linda in Michigan. Easter is coming... and along with Easter comes...
JELLY BEANS. Everybody has a favorite in our family. My dad used to love the spiced ones. I like the tiny ones. Mr. Mike loves the licorice ones. But only when they are a year old. Every Easter he takes out the bag of all licorice ones that he got last year from his dresser drawer and replaces it with the new bag. Then he makes those old hard jellies last for another week or so. He slowly sucks on them to soften them, and then chews them for what seems like forever. But that’s the way he likes them. I remember the Easter Bunny counting out the jelly beans when she
(hehe) filled the baskets so that each kid got the same amount. It never mattered to the kids, but that Bunny took no chances. When Easter was over and we had leftover jelly beans, we put them in a dish on a living room table and nibbled on them until they were gone. This year, if you have any left-overs (or planned-overs), I found some neat recipes for you to try. You might even want to get few extra bags before Easter so to have these colorful recipes on hand for Easter morning. Enjoy!
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
"You can tell a lot about a fellow's character by his way of eating jelly beans."
Ronald Reagan
Ramblings
Jelly Bean Poem (Jelly Bean Prayer) by Charlene Dickerson, 1997
Little jelly beans
Tell a story true.
A tale of our Father's love
That's just for me and you.
GREEN is for the new spring grass.
YELLOW is for the sun above.
BROWN is for the soft earth where
People sat hearing of HIS love.
PURPLE'S for the robe he wore
RED is for that precious wine.
BLACK is for the sins He washed
From your soul and mine.
BLUE'S for the sadness of
HIS friends and family,
and is for the glory of the Day
HE rose for you and me.
Now that you've heard the story
You know what each color means.
The story of our Father's love
As told by jelly beans.
So when you see jelly beans on this Easter season,
stop and remember,
Jesus is the reason!
The exact origins of the jelly bean are lost in time, and only a part of its history is known. Most experts believe the jelly center is a descendent of a Mid-Eastern confection known as Turkish Delight that dates back to Biblical times.
The shell coating is an offspring of a process called panning, first invented in 17th century France to make Jordan Almonds. The panning process, while done primarily by machine today, has remained essentially the same for the last 300 years. The French began by rocking almonds in a bowl filled with sugar and syrup until the almonds were coated with a candy shell. Today, large rotating pans do the heavy work, while master confectioners apply their true art in adding the ingredients to create just the right shell.
Somehow the two processes made their way to America. Jelly beans quickly earned a place among the many glass jars of "penny candy" in general stores where they were sold by weight and taken home in paper bags. It wasn't until the 1930s, however, that jelly beans became a part of Easter traditions. Because of their egg-like shape, jelly beans became associated with the Easter Bunny who is believed to deliver eggs as a symbol of new life during the spring season.
How are Jelly Beans Made?
Since 1976, there have been two types of jelly beans, gourmet and traditional. Both take between 6-10 days to make but slight differences in recipes give each their unique taste. Gourmet jelly beans tend to be softer and smaller than traditional jelly beans. Also, gourmet jelly beans are flavored in both the shell and the middle. Traditional beans typically contain flavor only in the shell.
The manufacturing process starts with the center of the jelly bean. Sugar, corn syrup and other ingredients are cooked in large boilers and then piped to the starch casting area. During this time, machines coat trays with a layer of cornstarch. Each tray has an impression the size and shape of the center of a jellybean. Mix is squirted onto the trays and dried overnight. Then the cornstarch layer is removed and the middles are put through a moisture steam bath and sprayed with sugar. They are set aside for 24- to 48-hours.
Fun Jelly Bean Facts
On October 15, 1999, the world’s largest jar of jelly beans was unveiled. It weighed 6,050 pounds
April 22nd is National Jelly Bean Day
Each year, U.S. manufacturers produce more than 16 billion jelly beans for Easter -- that's enough to completely fill a plastic Easter egg 89 feet high and 60 feet wide (about the height of a nine-story office building)
Information provided by the National Confectioners
Jelly Belly beans were the first jelly beans in outer space when President Reagan sent them on the 1983 flight of the space shuttle Challenger.
The original eight flavors of Jelly Belly beans introduced in 1976 were Very Cherry, Root Beer, Cream Soda, Tangerine, Green Apple, Lemon, Licorice and Grape
Very Cherry remained the most popular flavor of Jelly Belly beans for two decades until 1998, when Buttered Popcorn moved into first place. In 2003 Very Cherry moved back into top position by a mere 8 million beans
The name Jelly Belly was inspired by the rhyme with Leadbelly, a 1920s blues singer.
Blueberry flavor was created for Ronald Reagan's presidential inauguration in 1981 when over three tons of Jelly Belly beans were consumed during the festivities
A portrait of President Ronald Reagan made from 10,000 Jelly Belly beans hangs in the Ronald Reagan Presidential Library in Simi Valley, Calif.
During the presidency of Ronald Reagan, Jelly Belly beans were served in the Oval Office and on Air Force One. A holder was designed for the plane so the jar of Jelly Belly beans would not spill during turbulence.
Jelly Belly beans were invented in 1976. They were the first jelly beans to be sold in single flavors and to come with a menu of flavors.
It takes 7 to 21 days to make a single Jelly Belly jelly bean.
The first jelly bean was created by an unknown American candy maker in the 1800s. An 1861 advertisement recommended sending jelly beans to soldiers fighting in the Civil War.
Enough Jelly Belly beans were eaten in the last year to circle the earth more than five times.
There are few ingredients in recipes as versatile as cheese. Cheese is a star in recipes that carry you from soup to nuts. We are looking for recipes that feature cheese as a major player. Appetizers, soups, salads, main courses, desserts, and breads... cheese can be a delicious headliner in all these courses. We're looking for recipes that have cheese in them, yes, but particularly those where cheese is the key ingredient. So share those recipes for Macaroni and Cheese, Fettuccine with Mascarpone and Mushrooms, Cheesecake, Southwestern Quesadillas, Homemade Cheddar Cheese Bread, Fried Cheese Sticks... the possibilities are endless. With newfangled cheese blends available, even teens can whip up a cheese sauce that will knock your socks off. Help make this a theme topic to remember by sending
in your favorites. Please send us your favorite recipes for our Cheese, Please! Theme. We will collect them the remainder of this month and post them on the first Sunday of April. 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: Cheese, Please!
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:
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 d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. 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
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F-R-E-E SHIPPING ON ALL ORDERS !
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Please send your request using this link. Tell us some basic
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Here are our March Birthday Babies:
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Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Q: Why did the jelly bean go to school? A: Because he wanted to become a smartie!
Q: Why do elephants paint their toenails red, green, black, orange pink and purple? A: So they can hide in the jelly bean jar.
Q: What is a dog's favorite Easter treat? A: Jelly bones!
Q: Did you hear the one about the fifty-pound jelly bean? A: It's pretty hard to swallow!
1 1/2 cups miniature jelly beans
3 cups granulated sugar
1 cup light corn syrup
1/2 cup water
3 tablespoons real butter
2 teaspoons baking soda
1/2 teaspoon salt
Line a large rimmed baking sheet with aluminum foil. Coat foil with nonstick cooking spray. Spread the jelly beans evenly over the foil.
In a very large saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat, without stirring, boil for 10 to 12 minutes, or until the syrup begins to turn golden and reaches the hard crack stage (see Note). Remove from the heat and immediately stir in the butter, baking soda, and salt (the mixture will foam). Continue stirring for 4 to 5 minutes, or until the mixture is shiny. Pour over the jelly beans and spread quickly with a spatula that has been coated with nonstick cooking spray. Allow to cool completely, then invert onto a clean work surface. Remove the foil, then break into bite-size pieces. Serve, or store in an airtight container.
NOTE: To determine the hard crack stage, drop a bit of the mixture from a teaspoon into a glass of cold water. If it hardens and forms strands in the water, then it has reached the hard crack stage. If not, continue to cook the mixture, then test it again after a bit.
13 oz. bag of Jelly Beans (can be more or less according to taste)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/4 cup sanding sugar (can be more or less or left out completely
Parchment Paper (optional- but makes it much easier to remove cookies and clean up is easy!)
Preheat the oven to 375°F.
In a medium bowl or electric mixer bowl - add the butter and sugar and mix them together on medium speed until light and fluffy (about 2 minutes). Add 1 egg and beat to incorporate, add 2nd egg and incorporate then add 3rd egg and incorporate. (4th egg is used later) Beat in the vanilla then add the baking powder, salt and flour, beating on low speed until fully incorporated - you do not want to mix too long. Stir in jelly beans to mix. Notice that the dough is very soft and sticky.
Using a spatula, scrape the dough out of the bowl onto a floured surface. Put flour on your hands and sprinkle flour on top of the dough. Then cut the dough in half... I use my hand like a karate chop down the center. Next take one half and roll lightly back and forth making a rope - pick it up and place it on a cookie sheet with parchment paper. Don't be worried if the dough is so soft it bends when you pick it up. Once you place it on the parchment paper you can shape it a little more. Do the same with the second half.
Flatten them out on top a little with your palm. Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly. Now sprinkle with sanding sugar (optional) Then place in your preheated oven for about 25 minutes or until they are slightly golden brown
When done - remove them from the oven. Let them cool for about 10-20 minutes or until they are cool enough for you to handle.
Place them on a breadboard and slice them crosswise on the diagonal into about 3/4 inch slices
Put them back on the cookie sheet (inside up) and bake for another 10-12 minutes until the edges are turning slightly brown. Remove from the oven and transfer to wire rack to cool.
2 c All-purpose flour
3/4 c Miniature jelly beans, cut In Half (not licorice )
1 c Sugar
1 c Butter or margarine, Softened
1 pk 8 oz. cream cheese, Softened
1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners' sugar
Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel cake pan. Lightly spoon flour into measuring cup. Level off. In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter. Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool upright in pan 10 minutes. Invert on serving plate. Cool completely. Sprinkle with confectioner s' sugar.
1 pkg. (2-layer size) yellow cake mix
1/2 cup (1 stick) butter or margarine, melted
1 egg
3 cups JET-PUFFED Miniature Marshmallows
1 cup miniature jelly beans
1/2 cup chopped PLANTERS COCKTAIL Peanuts
PREHEAT oven to 375°F. Mix cake mix, butter and egg until well blended. Press firmly onto bottom of greased 13x9-inch baking pan.
BAKE 16 to 18 min. or until lightly browned. (Do not overbake.)
SPRINKLE evenly with marshmallows, jelly beans and peanuts. Bake an additional 4 to 6 min. or until marshmallows begin to melt. Cool completely in pan on wire rack. Cut into 32 bars to serve. Store leftover bars in tightly covered container at room temperature.
This colorful fudge is quick and easy to make and is perfect for little ones to help prepare because of the simple no-fail directions and ingredients. The bright colors of the jelly beans in the bright white fudge makes for a pretty presentation, but other flavors and varieties of frosting or colored chocolate can be used for pastel colored fudge.
Line a 9 inch square pan with foil and grease lightly. Melt the chips according to the package directions, or in a medium heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easily stirred, but should not be hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours. Remove the foil and fudge from the pan and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces.
In 2-quart saucepan combine marshmallows and butter; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.
With buttered fingers, press mixture on bottom and up sides of each cup of buttered 12-cup muffin pan. Refrigerate at least 2 hours or until firm.
6 - 8 cups popcorn
1 (7 ounce) jar Marshmallow Creme
1/2 cup peanut butter
1 cup small jelly beans
Mix Marshmallow Creme and peanut butter in a large bowl. Stir in popcorn and jelly beans until coated evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until set, about 4 hours.
1/2 c. butter
1/3 c. sugar
1/3 c. brown sugar, firmly packed
1 egg
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 1/4 c. flour
1/2 c. rolled oats
1 c. jelly beans (cut up or use miniature ones)
Cream together butter and sugars. Beat in egg, baking soda, baking powder, salt and vanilla. Stir in flour and oats until blended. Add jelly beans. Drop rounded spoonfuls of dough 2" apart on greased cookie sheet. Bake 10 minutes
at 375 degrees.
DASH stands for Dietary Approaches to Stop Hypertension,
Sweets
Sweets rarely provide any nutrients. Select those that are low in fat and limit your overall intake of them.
One serving equals: 1/2 ounce jelly beans
One ounce of Jelly Beans (ten pieces)
Diabetic Choices
Sorry, no recipes, but I thought you might like to know what The Jelly Belly company has to say about sugar-free Jelly Bellies.
Are sugar-free candies from Jelly Belly appropriate for people with diabetes?
Our sugar-free candies contain sugar substitutes, including Splenda®, maltitol, and polydextrose. These sweeteners are lower in calories than regular sugar and may help people with diabetes achieve their weight goals. These sugar substitutes also cause smaller increases in blood glucose levels compared to other sugars and carbohydrates. Sugar-Free candies from Jelly Belly can be appropriate for those with diabetes. Diabetics should seek the advice of their diabetes health professional to determine how these treats can fit into their diabetes management plan.
Softened Vanilla, Lemon, or Coconut Ice Cream
Vanilla Cookie Crumbs
Green Tinted Coconut
Jelly Beans
Fill a 9 ounce plastic cup about 3/4 of the way full with the softened ice cream. Top with about 1/4 inch of vanilla cookie crumbs. Top with green tinted coconut "grass" and jelly beans for an edible Easter basket.
Directions/Comments: Add the spirits to a jug (this is best) or a bowl. Add the pint of cider, the glass of Lemonade and the orange juice. Then add Grenadine!
Alternatively, make the cocktail all alcohol by replacing lemonade with a Smirnoff Ice and Orange Juice with an Orange Bacardi Breezer.
Added By: Claire Holmes
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