Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
1a. 90-Minute Dinner Rolls
Posted by: “Beth
90-Minute Dinner Rolls
Country Woman
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min.
Ingredients:
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Directions:
In a large mixing bowl, combine 3/4 cup flour, sugar, yeast and salt. In
a small saucepan, heat the milk, water and butter to 120° -130°.
Add to dry ingredients; beat just until moistened. Stir in enough
remaining flour to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Cover and let rest for 10
minutes.
Divide dough into 12 pieces; shape each piece into a roll. Arrange
in a greased 9-in. round baking pan. Cover and let rise until doubled,
about 35 minutes. Bake at 375° for 20-25 minutes or until golden
brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 109 Fat: 2 g Saturated Fat: 1 g
Cholesterol: 6 mg Sodium: 123 mg Carbohydrate: 19 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/90-Minute-Dinner-Rolls
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2a. Accordion Rye Rolls
Posted by: “Beth
Accordion Rye Rolls
Taste of Home
These rolls will make anyone like rye bread. Even though Mom fixes the
dough a day ahead, she bakes them right before serving so they’re hot
and fresh. Any extra effort in making them is well worth it. -Alyson
Armstrong, Parkersburg, West Virginia
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + standing Bake: 20 min. + chilling
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup molasses
4 tablespoons butter, softened, divided
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 egg white
2 teaspoons caraway seeds
Directions:
In a large mixing bowl, dissolve yeast in water. Add milk, molasses, 2
tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose
flour; beat until smooth. Add rye flour and enough remaining all-purpose
flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let stand for 20 minutes.
Punch dough down. Turn onto a lightly floured surface,divide into
four portions. Roll each portion into a 14-in. x 6-in. rectangle. Brush
with remaining butter.
With dull edge of a table knife, score dough width-wise at 2-in.
intervals. Using those marks as a guideline, make score marks widthwise
across the dough. Fold dough accordion-style back and forth along
creased lines. Cut folded dough into 1-in. pieces. Place each piece cut
side down in a greased muffin cup. Brush with oil. Cover loosely with
plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10
minutes. In a small mixing bowl, beat egg white until stiff peaks form;
brush over dough. Sprinkle with caraway seeds and remaining salt. Bake
at 375° for 20-25 minutes or until lightly browned. Remove from pans
to wire racks. Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 134 Fat: 3 g Saturated Fat: 2 g
Cholesterol: 7 mg Sodium: 375 mg Carbohydrate: 24 g Fiber: 2 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Accordion-Rye-Rolls
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3a. Almond Crescents
Posted by: “Beth
Almond Crescents
Quick Cooking
Not only does the dough for these crescents mix up in the bread machine,
but you can vary the amount of almonds in the filling and do the baking
a day early. the recipe’s from my daughter-in-law.
SERVINGS: 24
CATEGORY: Breads
METHOD: Bread Machine
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
1/2 cup warm milk(70° to 80°)
2 eggs
1/4 cup butter, softened
1-1/2 teaspoons almond extract
1/3 cup sugar
1/2 teaspoon salt
3 cups plus 2 tablespoons bread flour
2-1/4 teaspoons active dry yeast
FILLING:
2 tablespoons butter, melted
1 teaspoon almond extract
1/2 to 3/4 cup sliced almonds
2 tablespoons cornmeal
1 egg
1 tablespoon water
Directions:
In bread machine pan, place the first eight ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured
surface. Divide dough in half; roll each portion into a 12-in. circle.
Combine the butter and almond extract; brush over the dough. Cut each
circle into 12 wedges; sprinkle with almonds. Roll up each wedge from
the wide end.
Grease baking sheets and sprinkle with cornmeal. Place the rolls
pointed side down 2 in. apart on prepared pans. Curve the ends to form
crescents. Cover and let rise in a warm place until doubled, about 50
minutes.
In a small bowl, beat egg and water; brush over dough. Bake at
350° for 13-15 minutes or until golden brown. Remove to wire racks.
Yield: Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 118 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 35 mg Sodium: 89 mg Carbohydrate: 16 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Almond-Crescents-2
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4a. Almond Croissants
Posted by: “Beth
Almond Croissants
Best of Country Breads
These tender croissants are a little lighter than others I’ve tried. A
close friend of mine serves these every Christmas and Easter.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 15 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110* to 115*)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners’ sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions:
In a bowl, dissolve yeast in warm water. In a large bowl, combine the
flour, sugar and salt. Cut in butter until crumbly. Add milk and egg
yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do
not knead. Cover and refrigerate overnight.
Punch dough down. Turn dough onto a lightly floured surface; divide
in half. Roll each piece into a 12-in. circle; cut each circle into
eight wedges. In a small mixing bowl, beat filling ingredients until
smooth. Spread filling over wedges; roll up from wide end. Place with
point side down 3 in. apart on ungreased baking sheets. Curve ends to
form a crescent shape. Cover and let rise in a warm place for 1 hour
(dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with
almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire
racks to cool. Yield: 16 rolls.
Nutrition Facts
One serving: 1 roll Calories: 296 Fat: 16 g Saturated Fat: 8 g
Cholesterol: 72 mg Sodium: 278 mg Carbohydrate: 33 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Almond-Croissants
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5a. Almond-Filled Butterhorns
Posted by: “Beth
Almond-Filled Butterhorns
Country
These are very light and flavorful rolls. The filling gives them a
wonderful taste.
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 1 hour + chilling Bake: 10 min.
Ingredients:
3-1/4 teaspoons active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup sugar, divided
1 cup butter, softened
4 cups all-purpose flour
1/8 teaspoon salt
4 eggs
FILLING:
5 tablespoons butter, softened, divided
1 cup sugar
1 cup ground almonds
1 egg, lightly beaten
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
GLAZE:
1 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Directions:
In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter;
mix well. In a large mixing bowl, combine the flour, salt and remaining
sugar. Add the eggs, one at a time, beating well after each addition.
Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
Punch dough down; divide into thirds. On a lightly floured surface,
roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush
1 tablespoon over each circle. In a bowl, combine the sugar, almonds,
egg, extract, lemon peel and remaining butter; mix well. Spread a third
over each circle of dough.
Cut each into 12 wedges. Roll up wedges from the wide end; place
point side down 2 in. apart on greased baking sheets. Curve ends to form
a crescent.
Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 375° for 10-12 minutes or until lightly browned. Remove from
pan to wire racks. Combine glaze ingredients; brush over warm rolls.
Yield: 3 dozen.
http://www.tasteofhome.com/Recipes/Almond-Filled-Butterhorns
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5b. Almond-Filled Butterhorns
Posted by: “Beth
Almond-Filled Butterhorns
Country Woman
I add potato flakes to make my butterhorns moist and tender. The rolls
complement any meal wonderfully with just the right sweetness to make
them a coffee hour favorite. Remember to hide a few for yourself!
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 10 min./batch
Ingredients:
3-1/4 teaspoons active dry yeast
2 cups warm milk (110° to 115°)
4 eggs
1 cup mashed potato flakes
1 cup butter, softened
1/2 cup sugar
1-1/8 teaspoons salt
7 to 8 cups all-purpose flour
1 can (12-1/2 ounces) almond cake and pastry filling
Directions:
In a large mixing bowl, dissolve yeast in milk. Add the eggs, potato
flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3
minutes. Beat until smooth. Stir in enough remaining flour to form a
soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
thirds. Roll each portion into a 12-in. circle; spread each with
filling. Cut each circle into 12 wedges. Roll up wedges from the wide
end and place point side down 2 in. apart on greased baking sheets.
Curve ends to form a crescent. Cover and let rise until doubled, about
30 minutes.
Bake at 375° for 10-12 minutes or until lightly browned. Remove
from pans to wire racks. Serve warm. Yield: 3 dozen.
Nutrition Facts
One serving: (1 each) Calories: 202 Fat: 7 g Saturated Fat: 4 g
Cholesterol: 39 mg Sodium: 156 mg Carbohydrate: 30 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Almond-Filled-Butterhorns-2
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6a. Almond Streusel Rolls
Posted by: “Beth
Almond Streusel Rolls
Country Woman
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 40 min. + rising Bake: 35 min. + cooling
Ingredients:
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
5-1/4 to 5-1/2 cups all-purpose flour
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 teaspoon almond extract
TOPPING:
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon butter
ICING:
1-1/2 cups confectioners’ sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
Directions:
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add
milk, butter, sugar, eggs and salt; mix well. Add 2 cups of flour; beat
until smooth. Stir in enough of the remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a
mixing bowl, beat filling ingredients until smooth. Spread over dough.
Roll up jelly-roll style, starting with a short side; seal seams. Cut
into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and
let rise in a warm place until doubled, about 30 minutes.
Combine topping ingredients; sprinkle over rolls. Bake at 350°
for 35-40 minutes or until golden brown. Cool on a wire rack. Combine
confectioners’ sugar, extract and enough milk to achieve drizzling
consistency; drizzle over rolls. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 482 Fat: 13 g Saturated Fat: 6 g
Cholesterol: 61 mg Sodium: 308 mg Carbohydrate: 83 g Fiber: 2 g Protein:
8 g
http://www.tasteofhome.com/Recipes/Almond-Streusel-Rolls
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7a. Aniseed Yeast Rolls
Posted by: “Beth
Aniseed Yeast Rolls
Taste of Home
These hard-crusted golden brown gems have a mild anise flavor and a soft
pillowy texture with a sprinkling of aniseed on top. Amy Short from
Lesage, West Virginia shared the recipe.
SERVINGS: 22
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min.
Ingredients:
5-1/4 to 5-3/4 cups all-purpose flour
3/4 cup packed brown sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions:
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast
and 3 teaspoons aniseed. In a saucepan, heat water and butter to
120°-130°. Add to dry ingredients; beat just until moistened. Add
five eggs; beat until smooth. Stir in enough remaining flour to form a
soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into
22 pieces. Shape each into a ball. Place 2 in. apart on grease baking
sheets. Cover and let rise until nearly doubled, about 30 minutes.
Beat remaining egg; brush over dough. Sprinkle with remaining
aniseed. Bake at 350° for 20-22 minutes or until golden brown. Remove
from pans to wire racks to cool completely. Yield: 22 rolls.
Nutrition Facts
One serving: (1 each) Calories: 196 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 69 mg Sodium: 224 mg Carbohydrate: 31 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Aniseed-Yeast-Rolls
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8a. Angel Rolls
Posted by: “Beth
Angel Rolls
Quick Cooking
“Delight family and friends with these soft tender yeast rolls that are
done in a jiffy, thanks to quick-rise yeast,” suggests Debbie Graber of
Eureka, Nevada. “My family especially likes them with sausage gravy,”
she says.
SERVINGS: 14
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 15 min.
Ingredients:
3-1/2 cups bread flour, divided
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup warm buttermilk (120° to 130°)
1/2 cup vegetable oil
1/3 cup warm water (120° to 130°)
Melted butter
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt,
baking powder and baking soda. Add the buttermilk, oil and water; beat
until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic,
about 4-6 minutes. Cover and let rest for 10 minutes. Roll out to
1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on
a greased baking sheet. Bake at 400° for 15-18 minutes or until
golden brown. Brush tops with butter. Remove from pan to a wire rack to
cool. Yield: 14 rolls.
Nutrition Facts
One serving: (1 each) Calories: 184 Fat: 8 g Saturated Fat: 1 g
Cholesterol: 1 mg Sodium: 303 mg Carbohydrate: 25 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Angel-Rolls
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9a. Apple Sticky Buns
Posted by: “Beth
Apple Sticky Buns
Country
We raise wheat, and I bake a lot of bread using our own flour. This is
one of my family’s favorite recipes. I like it because it’s fast and
easy to make.
SERVINGS: 12-16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 30 min.
Ingredients:
3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 egg
1-1/2 cups finely chopped peeled apples
TOPPING:
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt.
In a saucepan, heat the milk, water and butter to 120° to 130°.
Add to dry ingredients; beat just until moistened. Add egg; beat until
smooth. Stir in remaining flour and apples. Do not knead. Cover and let
rise in a warm place for 30 minutes.
Meanwhile in a saucepan, combine the topping ingredients. Bring to a
boil, stirring until blended. Pour into an ungreased 13-in. x 9-in.
baking dish. Stir dough down. Spoon walnut-size pieces of dough over nut
mixture. Cover and let rise for 30 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Let stand
for 1 minute before inverting onto a large serving platter. Yield: 12-16
servings.
Nutrition Facts
One serving: (1 each) Calories: 315 Fat: 16 g Saturated Fat: 8 g
Cholesterol: 45 mg Sodium: 280 mg Carbohydrate: 40 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Apple-Sticky-Buns
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10a. Apple Yeast Bread
Posted by: “Beth
Apple Yeast Bread
Bountiful Harvest Cookbook
This is one of the recipes I included in a cookbook I put together after
my grown children kept calling home to ask how to make some of their
favorite dishes. What a wonderful experience that was, gathering my
mother’s and my own recipes plus those from friends and family. My
daughters and some of their friends did some artwork for it, and we now
have a book we are proud to share!
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 30 min.
Ingredients:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1 large baking apple, peeled and thinly sliced
1/4 cup raisins
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2-1/4 cups all-purpose flour, divided
1 egg, lightly beaten
1/4 cup shortening
Directions:
Pour butter into a 9-in. square baking pan. Mix sugar and cinnamon;
sprinkle over butter. Arrange apple slices in pan. Sprinkle with
raisins.
In a mixing bowl, combine yeast, water, sugar, salt and 1 cup flour;
beat for 1-2 minutes. Add egg, shortening and remaining flour. Beat for
1 minute. Drop dough by spoonfuls over apples. Cover and let rise in a
warm place until almost doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until done. Invert pan on a
serving platter. Yield: 9 servings.
Nutrition Facts
One serving: (1 each) Calories: 282 Fat: 9 g Saturated Fat: 3 g
Cholesterol: 30 mg Sodium: 297 mg Carbohydrate: 47 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Apple-Yeast-Bread
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11a. Apricot Breakfast Rolls
Posted by: “Beth
Apricot Breakfast Rolls
Light & Tasty
These whole wheat breakfast rolls are a real treat, with their hint of
cinnamon and sweet glaze! “I came up with this original recipe while
trying to make cinnamon rolls without using butter, margarine or oil,”
recalls Connie Knudtson, Joplin, Missouri. “It won first prize in the
heart-healthy cooking contest at the Ozark Empire Fair one year.”
SERVINGS: 12
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
Ingredients:
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners’ sugar
1/2 teaspoon cold fat-free milk
Directions:
In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt,
whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir
in enough remaining all-purpose flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a floured surface; knead 8 times. Cover
and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup
fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up
jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a
13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise
until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until lightly browned. Cool on
a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners’
sugar, cold milk and remaining fruit spread. Drizzle over rolls. Yield:
1 dozen.
Nutrition Facts
One serving: One roll Calories: 271 Fat: 1 g Saturated Fat: 0 g
Cholesterol: 1 mg Sodium: 225 mg Carbohydrate: 60 g Fiber: 2 g Protein:
7 g
http://www.tasteofhome.com/Recipes/Apricot-Breakfast-Rolls
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12a. Apricot Kolaches
Posted by: “Beth
Apricot Kolaches
Country Woman Christmas
Pastries as pretty as these make any gathering special. I like to bake
them a day in advance because they do take some time to prepare-but
guests agree they-re worth it!
SERVINGS: 24
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 40 min. + rising Bake: 15 min.
Ingredients:
7-3/4 to 8-1/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon active dry yeast
2 teaspoons salt
2-1/2 cups milk
1 cup plus 2 tablespoons butter, cubed, divided
4 egg yolks
2 cans (12 ounces each) apricot cake and pastry filling
GLAZE:
3/4 cup confectioners’ sugar
1 to 2 tablespoons water
Directions:
In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In
a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry
ingredients; beat until moistened. Add egg yolks; beat on low speed for
30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour
to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into
1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on
greased baking sheets. Cover and let rise until doubled, about 30
minutes.
Using the end of a wooden spoon, make a 1-1/2-in. indentation in the
center of each roll; fill with about 2 teaspoons apricot filling. Melt
remaining butter; brush over dough. Bake at 350° for 15-20 minutes or
until golden brown. Remove from pans to wire racks to cool. Combine
glaze ingredients; drizzle over rolls. Yield: About 4 dozen.
Nutrition Facts
One serving: (2 each) Calories: 320 Fat: 11 g Saturated Fat: 6 g
Cholesterol: 62 mg Sodium: 304 mg Carbohydrate: 51 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Apricot-Kolaches
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13a. Asparagus Ham Rolls
Posted by: “Beth
Asparagus Ham Rolls
Light & Tasty
Chock-full of fresh flavor, these scrumptious snacks are perfect to pack
for a picnic or ball game. When I’m pressed for time, I prepare the
dough for the flaky golden rolls in my bread machine. —Amy Davis of
Folsom, New Mexico
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
3 to 4 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 egg whites, divided
1 egg
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 block (4 ounces) cheddar cheese, cubed
2 cups diced fully cooked lean ham
Directions:
In a large mixing bowl, combine 2-1/2 cups flour, sugar, yeast and salt.
In a saucepan, heat milk, water and oil to 120°-130°. Add to dry
ingredients; beat just until moistened. Add one egg white and egg;
beating until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Cover and let
stand for 15 minutes.
Meanwhile, place 1/2 in. of water and asparagus in a saucepan; bring
to a boil. Reduce heat; cover and simmer for 3-5 minutes. Drain.
Divide dough into 24 pieces; roll each piece into a 5-in. circle.
Place a few pieces of asparagus, a cheese cube and a tablespoon of ham
in the center of each circle. Wrap dough around filling, pinching seams
to seal. Place rolls, seam side down, 2 in. apart on baking sheets
coated with cooking spray. Cover and let rise in a warm place until
doubled, about 30 minutes.
Beat remaining egg white; brush over rolls. Bake at 350° for
18-20 minutes or until golden brown. Remove to wire racks. Refrigerate
leftovers. Yield: 2 dozen.
Nutrition Facts
One serving: One roll Calories: 129 Fat: 3 g Saturated Fat: 1 g
Cholesterol: 17 mg Sodium: 237 mg Carbohydrate: 18 g Fiber: 1 g Protein:
7 g Diabetic Exchange: 1 starch, 1/2 lean meat.
http://www.tasteofhome.com/Recipes/Asparagus-Ham-Rolls-2
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14a. Asparagus Yeast Rolls
Posted by: “Beth
Asparagus Yeast Rolls
Country Woman
“I came across this recipe in a magazine,” notes Margaret Peterson from
Forest City, Iowa. “It sounded so good and easy, plus I like recipes
with unusual ingredients. Whenever I serve the lovely moist rolls, folks
can’t believe they’re eating asparagus!”
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 15 min. + chilling
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°), divided
1 tablespoon mashed potato flakes
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1-1/2 teaspoons salt
5-1/4 to 5-3/4 cups all-purpose flour
1 cup finely chopped fresh asparagus, cooked and drained
Directions:
In a mixing bowl, dissolve yeast in 2 tablespoons water; let stand for 5
minutes. Combine potato flakes and remaining water; add to yeast
mixture. Add butter, sugar, eggs, salt and 2 cups flour; beat until
smooth. Add the asparagus and enough of the remaining flour to form a
soft dough. Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and refrigerate for 2 hours or overnight. Form dough into 2-in.
balls and place in well-greased muffin cups. Cover and let rise in a
warm place until doubled, about 45 minutes. Bake at 400° for 14-16
minutes or until golden brown. Cool for 5 minutes. Carefully run a knife
around the outside of each roll before removing from pan. Serve warm.
Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 150 Fat: 4 g Saturated Fat: 3 g
Cholesterol: 28 mg Sodium: 192 mg Carbohydrate: 24 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Asparagus-Yeast-Rolls
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15a. Austrian Apple Twists
Posted by: “Beth
Austrian Apple Twists
Country
This recipe has been one of my favorites for years. I like to make these
sweet treats for special occasions because everyone enjoys them.
SERVINGS: 64
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 20 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
3 cups all-purpose flour
1 cup butter, softened
3 egg yolks, beaten
1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup finely chopped pecans
3/4 teaspoon ground cinnamon
1 medium tart apple, peeled and finely chopped
ICING:
1 cup confectioners’ sugar
4 teaspoons milk
1/4 teaspoon vanilla extract
Finely chopped pecans
Directions:
In a large mixing bowl, combine the yeast and flour; add butter and mix
well. Add egg yolks and sour cream; mix well. Shape into four balls.
Place in separate resealable plastic bags or wrap in plastic wrap;
refrigerate overnight.
Combine sugar, pecans and cinnamon; set aside. On a floured surface,
roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture
and apple. Cut each circle into 16 wedges; roll up from wide edge and
pinch to seal. Place with point side down on greased baking sheets.
Bake at 350° for 16-20 minutes or until lightly browned.
Immediately remove to wire racks to cool. For icing, combine sugar, milk
and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.
Yield: 64 twists. Editor’s Note: The yeast does not need to be dissolved
in liquid, and no rising time is necessary before baking.
Nutrition Facts
One serving: (1 each) Calories: 78 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 20 mg Sodium: 31 mg Carbohydrate: 8 g Fiber: 0 g Protein: 1
g
http://www.tasteofhome.com/Recipes/Austrian-Apple-Twists
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16a. Bacon Buns
Posted by: “Beth
Bacon Buns
Country Woman
[Bacon Buns Recipe]
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 20 min.
Ingredients:
10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten
Directions:
In a skillet, cook bacon and onion over medium heat until bacon is crisp
and onion is tender; drain on paper towels.
Prepare hot roll mix according to package directions. Turn the dough
onto a floured surface; knead until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise
in a warm place until doubled, about 40 minutes.
Divide dough into 18 pieces. On a floured surface, roll out each
piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling.
Fold dough around filling, shaping each piece into a small loaf; pinch
edges to seal. Place seam side down on greased baking sheets. Cover
loosely with plastic wrap coated with cooking spray. Let rise in a warm
place for 20-30 minutes.
Brush egg over buns. Bake at 350° for 20-25 minutes or until
golden brown. Remove from pans to wire racks. Serve warm. Refrigerate
leftovers. Yield: 1-1/2 dozen.
http://www.tasteofhome.com/Recipes/Bacon-Buns
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17a. Bacon-Cheese Pinwheel Rolls
Posted by: “Beth
Bacon-Cheese Pinwheel Rolls
Country Woman
It’s no wonder my husband adores these pinwheels. I got the original
recipe from his mother. They taste great warm or cold and freeze well in
plastic bags.
SERVINGS: 48
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 25 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1 cup warm milk (110° to 115°)
2/3 cup butter, melted
2 eggs, beaten
2 teaspoons salt
8-3/4 to 9-1/4 cups all-purpose flour
1 pound sliced bacon, diced
1/2 cup finely chopped onion
4 cups (16 ounces) shredded cheddar cheese
Directions:
In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in 1 cup
warm water; let stand for 5 minutes. Add the milk, butter, eggs, salt, 7
cups flour and remaining water and sugar. Beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook bacon over medium heat until crisp.
Remove to paper towels; drain, reserving 1 tablespoon drippings. Set
bacon aside. Cook onion in drippings until tender; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into
fourths. Roll each portion into a 15-in. x 10-in. rectangle. Sprinkle
each with a fourth of the cheese, about 1/3 cup bacon and about 2
tablespoons onion. Roll up jelly-roll style, starting with a long side;
pinch seam to seal. Cut each into 12 slices.
Place cut side down 2 in. apart on ungreased baking sheets. Cover
and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from
pans to wire racks. Store in the refrigerator. Yield: 4 dozen.
Nutrition Facts
One serving: (1 each) Calories: 209 Fat: 10 g Saturated Fat: 5 g
Cholesterol: 34 mg Sodium: 337 mg Carbohydrate: 20 g Fiber: 1 g Protein:
8 g
http://www.tasteofhome.com/Recipes/Bacon-Cheese-Pinwheel-Rolls
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19. Bacon Cheeseburger Buns
Posted by: “Beth
Bacon Cheeseburger Buns
Taste of Home
[Bacon Cheeseburger Buns Recipe]
This is a fun way to serve bacon cheeseburgers without all the fuss of
assembling the sandwiches to serve a gang. These convenient packets can
be dipped into ketchup or barbecue sauce as you eat them.
SERVINGS: 24
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour + rising Bake: 10 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar,
shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook bacon over medium heat until
crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven,
cook the beef, onion, salt and pepper over medium heat until meat is no
longer pink; drain. Add bacon and cheese; cook and stir until cheese is
melted. Remove from the heat.
Punch dough down. Turn onto a lightly floured surface; divide into
fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each
into six squares. Place 1/4 cup meat mixture in the center of each
square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11
minutes or until lightly browned. Brush with butter. Serve warm with
ketchup if desired. Yield: 2 dozen.
Nutrition Facts
One serving: 1 sandwich Calories: 310 Fat: 17 g Saturated Fat: 7 g
Cholesterol: 68 mg Sodium: 720 mg Carbohydrate: 22 g Fiber: 1 g Protein:
16 g
Comments
Re: Bacon Cheeseburger Buns
This recipe was so delicious and easy to make... the hardest part of
making it was the buns, but that’s because I didn’t use my rolling pin,
which I probably should have. The buns work good in a bread machine on
dough cycle. These tasted like a burger fresh off the grill though. My
husband loved it and so did my baby girl, this was a really easy meal
for her to eat! We will definitely be making it a lot more in the
future!
jenlloyd2005
http://www.tasteofhome.com/Recipes/Bacon-Cheeseburger-Buns
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20. Romanov Russian Black Bread
Posted by: “Dorie”
Romanov Russian Black Bread
1 cup warm water (110 degrees F/45 degrees C)
1/3 cup dark corn syrup
2 (.25 ounce) envelopes active dry yeast
2 teaspoons salt
5 cups dark rye flour, or as needed
In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.
Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.
Dorie
http://groups.yahoo.com/group/ALL-DELICIOUS-DIABETIC-RECIPES/
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21. Peanut Butter Bread ABM
Posted by: “Sharon
Peanut Butter Bread ABM
1 1/2 pound loaf
This is such a nice bread and the texture is great. Add a few chopped or
crushed peanuts if you want more peanut flavor. This has a mild flavor.
The bread toasts up great. I used the dough cycle and then baked this in a
375° oven for 30 to 35 minutes. I got the recipe from another list and it
was posted by John Ross.
Ingredients:
1 cup warm water
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons crunchy peanut butter
1 tablespoon vegetable oil
1 egg
3 cups bread flour
1 1/2 teaspoons active dry yeast
Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.
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To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
Posted by: “Darlene”
Russian Krendel
Celebrating saints days in old Russia required krendel, a sweet, rich and
fragrant pastry twist. It is as delectable first thing in the morning with
coffee as it is midday or late at night with hot chocolate or spiced cider.
1/2 cup water
3 egg yolks
6 Tbsp unsalted butter
1 tsp vanilla
1 Tbsp grated lemon zest
1/2 tsp salt
3 Tbsp sugar
2 Tbsp powdered milk
2 cups bread flour
1 1/2 tsp yeast
1 egg white
2 Tbsp sliced blanched almonds
Add all ingredients except the egg whites and almonds to the baking pan in order
recommended by the manufacturer. Select dough cycle.
At the end of the dough cycle, remove the dough and let rest 10 for about
minutes. Preheat oven to 400 degrees F.
Roll out the dough into a 30” rope, thicker in the center and thinner at the
ends. Make a circle, crossing the rope 3” from the ends. Twist the 2 ends at the
3” point to secure them, and tuck the ends under the opposite sides of the
circle to make a pretzel shape. Put the krendel on a lightly greased baking
sheet. Brush with the egg white and sprinkle the sliced almonds on top. Let rise
20 to 30 minutes or until doubled in size.
Place the krendel in the oven and immediately reduce the heat to 350 degrees F.
and bake 15 to 20 minutes, or until golden brown.
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2b. Sour Cream Pansies
Posted by: “Darlene”
Sour Cream Pansies
Bread:
1/2 C water
1/2 C sour cream
2 eggs
1 1/4 tsp salt
2 Tbsp sugar
2 Tbsp butter
3 1/4 C bread flour
1 1/2 tsp yeast
Glaze:
1 egg yolk
1 Tbsp water
2 Tbsp sesame or poppy seeds
Measure bread ingredients in pan in order recommended by manufacturer. Set
To dough cycle.
Remove dough from pan and set on a lightly floured surface and cover with a
large bowl, let rest 10 to 15 minutes. Divide dough into 16 equal portions. Roll
into balls and place on a lightly greased baking pan, flatten tops slightly.
Using kitchen shears, make 5 cuts, each 1/2” long, all the way through the
dough, equally spaced around the outside. Cover and let rise for 30 to 45
minutes or until double in volume.
Glaze: In a small bowl, whisk together egg yolk and water until smooth. Brush
over risen dough with the glaze. Sprinkle the center of each pansy with seeds.
Bake in a pre heated oven at 375 degrees F. for 15 to 20 minutes or until
pansies sound hollow when tapped on the bottom.
Variation: Think of any large petal flower and make the number of cuts needed to
Recreate the appearance you want.
NOTE: Make sure you make the cuts deep enough, or the shape of the petals will
be lost when the dough rises.
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2c. Quick Poultry Stuffing Loaf
Posted by: “Darlene”
Quick Poultry Stuffing Loaf
NOTE: The 1.5 lb loaf can be done on the rapid one hour cycle. The 2 lb
loaf is too
large to use the rapid cycle and must be done on the regular bread
cycle. I made mine
on the dough cycle then baked in the oven at 375 degrees F. for 25
minutes. 2 lb size
is in ( )
1 1/4 cups water (1 1/3 cups)
1/4 cup skim milk powder (1/3 cup)
1 1/4 tsp salt (1 1/2 tsp)
2 Tbsp sugar (3 Tbsp)
2 Tbsp shortening (2 Tbsp)
2 3/4 cups flour (3 cups)
2 Tbsp minced dried onion (3 Tbsp)
1 Tbsp dried parsley (2 Tbsp)
1 Tbsp dried rubbed sage (2 Tbsp)
1 Tbsp dried savory (2 Tbsp)
1 tsp celery seed (1 1/2 tsp)
1 Tbsp bread machine yeast (1 Tbsp)
Measure ingredients into baking pan according to recommendations of
manufacturer.
Select cycle according to above note.
Uses: Cool then slice into croutons and dry. After dried you can also
pulse in a food
processor or blender to make crumbs if desired. Use for the next
stuffing you make.
This is also great to use as croutons tossed in a bowl of crisp greens
or as a chicken
casserole topping.
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3a. Top looks like a bowl
Posted by: “khollands01”
Can someone tell me why some loaves of bread in my machine turn out
with the top like a bowl? The bread is also short and dense too. I am
not sure what I am doing wrong on the recipe to make this happen. It
doesn’t happen all the time either. It seems to happen most when I am
doing a dense recipe like a wheat or a poppyseed. Thanks for any help.
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3b. Re: Top looks like a bowl
Posted by: “Norina
If you mean a caved in look, It’s usually from having dough too wet.
Although it could be a recipe just plain out of proportion... too much
yeast, not enough salt or too much sugar. All of these things can cause the
dough to rise too fast then cave in.
Rina
http://groups.yahoo.com/group/bread-machine/
Posted by: “Sandy U.”
PRINCIPLES FOR FREEZING VEGGIES:
1. The food item must be freezable. Peas freeze;
cucumbers do not.
2. The variety must be suitable. Garden peas, for
example, freeze better than peas grown for canning.
3. The raw product must be first-class. Freezing
preserves defects as well as superior quality.
4. Handling between field and plant must be as prompt
as possible.
5. Natural enzymes must be inactivated by blanching.
6. Freezing must be fast enough to ensure quality,
yet economical enough to be competitive.
7. The plant must be kept sanitary and the line clean
to prevent contamination by molds, yeasts, and bacteria.
8. Packaging must ensure that no moisture is lost during
a year’s storage.
9. Storage temperatures must be uniform
*~Sandy U.~*
http://groups.yahoo.com/group/SimpleMeals/
Posted by: “L. Cloutier”
French Breakfast Puffs
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1/2 cup milk
1/2 cup (1 stick) butter, melted
Cinnamon sugar 91/2 cup sugar mixed with 1/2 t. ground cinnamon)
Preheat oven to 350. In large bowl, cream shortening, sugar and egg. In another bowl, combine flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture alternately with milk. Fill greased muffin tins two thirds full. Bake for 20 to 25 minutes or until puffs are golden brown. Remove puffs from oven and immediately roll in butter and then in cinnamon sugar. Makes fifteen puffs.
Source: Abigail’s, Victoria, British Columbia
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3. Frances’ Roast Chicken
Posted by: “L. Cloutier”
Frances’ Roast Chicken
3 to 4 lb. whole frying chicken
Half an onion, chopped
1 rib celery, chopped
Salt to taste
Pepper to taste
1/2 t. poultry seasoning
1/4 t. dried basil
Sprinkle chicken cavity with salt, pepper and poultry seasoning, Put onion and celery inside cavity. Put chicken in slow cooker. sprinkle with basil. Cover and cook on low 8 to 10 hours or on high for 4 to 6 hours.
Source: Frances Schrag, Newton, KS
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4. Pumpkin Cheesecake Latte
Posted by: “L. Cloutier”
Pumpkin Cheesecake Latte
1/2 oz. premium gourmet cheesecake syrup
1/2 oz. premium gourmet pumpkin spice syrup
8 oz. milk
1 1/2 to 3 oz. hot fresh espresso or strong coffee
Steam the syrups and milk until hot, frothy and doubled in volume. Pour into a tempered 12 oz. glass. Pour the hot espresso into the milk mixture. Top with a layer of frothed milk.
Source: I Love Coffee!, and R. Torre & Company
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5a. Cranberry Nut Bread
Posted by: “L. Cloutier”
Cranberry Nut Bread
2 T. butter
1 egg
1 cup sugar
3/4 cup orange juice
2 cups flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 cups whole fresh cranberries
1/2 cup chopped nuts
Preheat oven to 350. In large bowl, combine butter, egg, and sugar; mix well. Add orange juice, flour, baking powder, baking soda, and salt; stir just until moistened. Fold in cranberries and nuts. Bake in greased 9 by 5 inch loaf pan for 60 to 70 minutes, or until a toothpick inserted into center of bread comes out clean. Makes 1 loaf
source: White Sulphur Springs Ranch, Clio, California
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6. Hawaiian Scramble
Posted by: “L. Cloutier”
Hawaiian Scramble
10 eggs
Salt and pepper to taste
1 1/2 cups cooked ham, cubed
3/4 cup pineapple tidbits, drained
1 1/2 cups shredded Swiss cheese, divided
Preheat broiler. In large bowl, beat eggs with salt and pepper. Pour into a lightly greased nonstick skillet. Stir eggs over medium heat until set but still soft. In another skillet, warm ham cubes. Add ham to eggs along with pineapple and 1 cup of the cheese; continue to cook until eggs are set. Spoon eggs into 4 au gratin dishes. Sprinkle with remaining cheese and broil just until cheese is melted. Makes 4 servings
Source: The Old Brick Silo Bed and Breakfast, Leavenworth, Washington
http://groups.yahoo.com/group/SimpleMeals/
Posted by: “naneesbookmall”
A Quick Way To Decorate Cake
1 pk Marshmallows
Vanilla to taste
Green food coloring
1 pk Red hots
Box of cornflakes (4 1/2 c)
White angel food cake
Melt marshmallows, add food coloring and vanilla. Add the cornflakes,
stir until
well coated. Spread this onto a cookie sheet, shaping into holly
leaves. Place a
red hot in middle. Let dry about 5 hours. Then top a white frosted
angel cake
with the holly leaves. Makes a very pretty cake.
Nanees
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12. TATOR TOT CASSEROLE
Posted by: “McSledwidow
TATOR TOT CASSEROLE
32 oz bag frozen tator tots
1/2 cup sour cream
1/2 cup butter, melted
1 cup cheddar cheese, grated
1 can cream of chicken soup
1/2 med onion, chopped
1 cup corn flakes
Thaw tator tots and break up. Add sour cream, butter, cheese, soup, and
onion. Mix well. Spread in a greased 9x13 pan. Best if set overnight. Top
with cornflakes that have been mixed with 1/2 cup melted butter. Cook at 350
for 50 minutes.
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13. CROCKPOT BEANS
Posted by: “McSledwidow
CROCKPOT BEANS
1/2 lb bacon, cooked and crumbled
1/2 lb browned beef
1 small onion, chopped
1 cup ketchup
1 cup brown sugar
15 oz can pork and beans
15 oz cans chili with beans
15 oz can black beans
15 oz can great northern beans
Place in crockpot and cook on high for at least 2 hours.
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14. SKILLET MAC AND CHEESE
Posted by: “McSledwidow
SKILLET MAC AND CHEESE
1 lb hamburger
1 onion, chopped
1 can cream of celery soup
1/4 cup catsup
1 Tbsp worcestershire sauce
2 cup cooked corkscrew macaroni
Brown meat and onion. Drain. Add rest of ingredients. Over low heat.
Heat through.
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15. Chicken Chimichurri Wraps with Cilantro Mint Sauce
Posted by: “Russie-— >^..^<”
CHICKEN CHIMICHURRI WRAPS WITH CILANTRO MINT SAUCE
3 tbs red wine vinegar
2 tbs olive oil
1 tbs + 1 tsp lemon juice
1/2 cup chopped parsley
1 clove garlic, minced
1 1/2 tbs minced shallot
1 tbs dried oregano
1/4 tsp red pepper flakes
1/4 tsp sugar
1 1/4 pounds chicken tenders
6 whole wheat wraps
1 avocado, peeled, pitted, mashed
2 cups lettuce, chopped
In a bowl, combine first 9 ingredients, stir to mix well. Add chicken, toss to coat. Cover and refrigerate 1 hour. Heat broiler. Coat broiler pan with nonstick spray. Broil chicken 3 min. per side or until 160 degrees on thermometer.
Spread wraps with avocado. Place chicken on center of wrap and top with lettuce. Drizzle with 2 tbs Cilantro Mint Sauce and fold the left and right sides of the wrap in to the center, followed by the bottom, then top, sides. CUT IN HALF AND SERVE. Makes 4 servings.*
CILANTRO MINT SAUCE
1 bunch cilantro leaves
1 bunch mint leaves
1/2 cup pine nuts
1/2 cup chicken broth
1/4 cup lime juice
1 tbs white wine vinegar
1 garlic clove, chopped
1/2 tsp ground cumin
1/2 tsp red pepper flakes
Combine all ingredients in a blender. Puree until smooth. Cover and refrigerate for up to 3 days. MAKES 1 1/2 CUPS.*
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16. Tomato Avocado Salad with Dressing
Posted by: “Russie-— >^..^<”
TOMATO AVOCADO SALAD
1 peeled red onion
1 pitted and peeled avocado
8 cups lettuce
2 medium plum tomatoes, cut into 8 wedges
1/2 cup Caesar dressing
Halve onion. Cut one half into thin slices, dice remaining. Repeat dicing and slicing with avocado. Place lettuce on serving platter. Top with onion and avocado slices and tomato wedges. In bowl, combine diced onions and avocados, arrange on center of platter. Drizzle dressing over salad. Toss, if desired. MAKES 6 SERVINGS.*
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17. Peachy Keen Fluff Cake with Whipped Cream Icing
Posted by: “Russie-— >^..^<”
PEACHY KEEN FLUFF
2 pkgs 3 oz each peach flavored gelatin
1 pound prepared angel food cake, torn into 1” pieces
2 peeled and chopped peaches
1/4 cup chopped crystallized ginger
16 oz container frozen whipped topping
In bowl, stir together gelatin and 1 cup boiling water 2 min. Add 2 cups ice cubes, stir 5 min. or until mixture starts to mound and is consistency of mayonnaise. Remove remaining ice cubes. Whisk mixture 1 min. or until fluffy. Add cake, peaches and ginger, stir to combine.
Fold in 4 cups whipped topping until blended. Spoon into plastic wrap lined tube pan. Chill 2 hours or until set. Remove cake from pan. Frost with remaining whipped topping. Garnish with sliced peaches, raspberries and blueberries, if desired. MAKES 12 SERVINGS.*
________________________________________________________________________
________________________________________________________________________
18. Green Beans with Bacon Vinaigrette
Posted by: “Russie-— >^..^<”
GREEN BEANS WITH BACON VINAIGRETTE
1 pound trimmed green beans
1 cup halved yellow and/or red cherry tomatoes
2 sliced scallions
1/2 cup bacon vinaigrette
1 tsp thyme
In saucepot, bring 2” of water to a boil. Add beans and cook 3 min. or until crisp tender. Drain. In bowl, combine tomatoes, scallions, vinaigrette and thyme. Season with salt and pepper to taste, if desired. Arrange beans on serving platter. Spoon tomato mixture over beans, toss until blended. MAKES 6 SERVINGS.*
________________________________________________________________________
________________________________________________________________________
19. Smoky Chipotle Ribs
Posted by: “Russie-— >^..^<”
SMOKY CHIPOTLE RIBS
2 peeled small onions
4 1/2 pound rack pork spareribs
1/2 cup mesquite flavored marinade
1 tsp chipotle chili powder
2 tbs chopped cilantro
Quarter 1 onion, chop remaining onion. In roasting pan, bring ribs, quartered onions and enough water to cover to a boil, reduce heat and simmer 30 min. In bowl, combine chopped onions and remaining ingredients. Heat grill. Brush ribs with mixture, grill 15 min. or until 160 degrees on thermometer, turning once and brushing frequently. MAKES 6 SERVINGS.*
________________________________________________________________________
________________________________________________________________________
20. Re: My Big Fat Bumpy Life Cake
Posted by: “Peggy
MY BIG FAT BUMPY LIFE CAKE
Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter-flavor solid vegetable shortening
1 cup sugar
1 cup firmly packed light brown sugar
4 eggs
1 (14-ounce) can sweetened condensed milk, divided
2 teaspoons vanilla
1 cup buttermilk
1/2 cup cocoa
1 cup hot water
Icing:
1/4 cup butter-flavored solid vegetable shortening
Reserved sweetened condensed milk
1 cup powdered sugar
Topping:
1/2 cup miniature marshmallows, halved
1 cup coarsely chopped pecans
Drizzle:
1/3 cup cocoa
3 tablespoons vegetable oil
In a medium bowl, combine flour, soda, salt and cinnamon; set aside.
In a large mixing bowl, combine shortening, sugar, brown sugar, eggs,
1/3 cup of the sweetened condensed milk and vanilla. Beat at medium
speed with an electric mixer until fluffy. Add buttermilk and cocoa;
beat until blended well. Add flour mixture and beat on low speed to
blend, then beat at medium speed for 5 minutes. Stir in hot water with
a spoon just until blended. Batter will be thin. Pour into a Bundt pan
that has been sprayed with nonstick cooking spray. Bake at 350 degrees
for 35-50 minutes, or until a toothpick inserted in the center comes
out clean. Cool in pan for 5 minutes, then remove to a serving plate,
fluted side up. Cool 20 minutes. Meanwhile, combine icing ingredients
and beat at medium speed until smooth. Spread over warm cake. Sprinkle
cake with marshmallows and pecans. Combine drizzle ingredients and
drizzle over cake.
Peggy Hill
________________________________________________________________________
________________________________________________________________________
21. Grilled Tofu Vegetable Salad with Dressing
Posted by: “Russie-— >^..^<”
GRILLED TOFU VEGETABLE SALAD
1 pound extra firm tofu, cut into 2” X 3 1/4” pieces
1/2 cup peanut dressing
1/2 medium red pepper, seeded and cut into rings
1/4 pound snow peas, blanched
7 oz jar baby corn, drained
Heat grill or broiler. Place tofu in pie plate. Using 1/4 cup dressing brush both sides of tofu. Grill or broil 2 min. turning once. Arrange peppers, peas and corn on platter. Top with tofu, drizzle with remaining dressing. Sprinkle with chopped peanuts, if desired. MAKES 6 SERVINGS.*
________________________________________________________________________
________________________________________________________________________
22. Key Lime Corn on the Cob
Posted by: “Russie-— >^..^<”
KEY LIME CORN
6 ears corn, husks and silks removed
1/4 cup butter
1 tbs chopped roasted red peppers
1 tsp key lime pepper blend
1 tsp oregano
Cut corn ears into 3” lengths. In saucepan, bring 4 quarts water to a boil, add corn. Reduce heat, cover and simmer 5 min. or until corn is tender. Drain. In microwave bowl in microwave, cook remaining ingredients 30 seconds or until melted. Place corn in serving bowl, drizzle with lime pepper butter. Toss to coat. MAKES 6 SERVINGS.*
http://groups.yahoo.com/group/SimpleMeals/
BTTT
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**Mama Meows Recipe of the Day**
Sausage Cheese Muffins by Marsha Nicholson
1 lb. Sausage meat
1 can cheddar cheese soup
1/2 cup milk
2 tsp. sage
3 cups Bisquick
Brown sausage meat, add next 3 ingredients, then Bisquick.
Bake ~ 400” for 15-20 minutes.
Makes 4 dozen mini’s or 2 dozen regular size.
***********************************************
Making Clarified Butter
Clarified butter is used in many gourmet dishes because of its subtle
flavor and pleasing appearance. The removal of the milk solids also
prevents browning or burning.
To make any quantity, melt the butter over low heat. Allow it to
stand until the milk solids settle to the bottom. Skim off any foam.
Use for fondue, for sautéeing and for dipping lobster or crab
Thanks To CD Kitchen
*********************************************
Chocolate Yogurt Ice
MMMM
3 c crushed ice
8 oz plain nonfat yogurt
2 oz baking chocolate, melted
3 tb granulated sugar replacement
4 tb nondairy whipped topping
Combine all ingredients in food processor or blender. Whip until
thoroughly blended but not melted. Pour into 4 tall glasses. Place in
freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.)
nondairy whipped topping and serve.
************************************************
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**Mama Meows Tips of The Day**
When basting, thread the needle, but don’t cut the thread from the
spool. This way you won’t have to keep re-threading the needle.
**Thanks To Recipe Goldmine**
****************************************
Tips for Vinegar
The only cleaning product I use in my home.
*Marinating meat in Vinegar kills bacteria and tenderises the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, and then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.
*Mix one part Apple Cider Vinegar to one part glycerine into a lotion and apply daily to warts until they dissolve.
*Remove stubborn stains from furniture upholstery and clothes. Apply White Vinegar directly to the stain, and then wash as directed by the manufacturer’s instructions.
*Occasionally water plants with a mixture of two White Vinegar to one-quart water. Azaleas love acidic soil.
*Before each meal, drink a glass of water containing two teaspoons Apple Cider Vinegar. Give this folk remedy at least three weeks to start working.
*Pour White Vinegar in crevices and between bricks. *Make a poultice of one crumbled piece of bread soaked in one-quarter cup Vinegar. Let poultice sit for one-half hour, then apply to the corn and tape in place overnight. If corn does not peel off by morning, reapply the poultice for several consecutive nights.
*once a month pour one cup of White Vinegar into the washing machine and run the machine through a normal cycle, without clothes.
*Drink two teaspoons Apple Cider Vinegar in one-cup water to soothe an upset stomach.
*Use one part Vinegar to one part water in a spray bottle. Spray the bathroom fixtures and floor, then wipe clean. *Simply wipe the surface with Vinegar and rinse with water.
*Vinegar is a natural air freshener when sprayed in a room.
*Use a cotton ball to dab mosquito and other bug bites with Vinegar straight from the bottle.
*Once a month fill the reservoir with White Vinegar and run through the brew cycle. Rinse thoroughly with two cycles of cold water.
*Apply undiluted Vinegar to the burn.
*Fill the pots and pans with White Vinegar and let stand for thirty minutes. Then rinse in hot, soapy water.
*Before putting the article in the washing machine, soak it in White Vinegar for ten minutes.
*Mix one cup of Vinegar in enough water to fill an ice cube tray, freeze the mixture, grind the cubes through the disposal, and flush with cold water.
*Pour in one cup of White Vinegar, let it stand for five minutes, and flush.
*Soak dentures overnight in White Vinegar, and then brush away tartar with a toothbrush.
*Apply one part White Vinegar to four parts water, then rinse.
*Deodorize a room filled with cigarette smoke or paint fumes.
*Place a small bowl of White Vinegar in the room.
*Mix one teaspoon Apple Cider Vinegar in one cup of warm water, and drink.
*Rinse peanut butter and mayonnaise jars with White Vinegar.
*Shampoo, then rinse hair with a mixture of one cup Apple Cider Vinegar and two cups water. Vinegar adds highlights to brunette hair, restores the acid mantel, and removes soap film and sebum oil.
*Fill the water tank with White Vinegar. Turn the iron to the steam setting and steam iron a soft utility rag to clean the steam ports. Repeat the process with water, then thoroughly rinse out the inside of your iron.
*Rub lightly with White Vinegar, then wipe with a clean cloth.
*Pour one-half box of old baking soda down the drain followed by one cup White Vinegar. When the bubbling stops, run the hot water.
*Soak a cloth in Vinegar and cover the decal or bumper sticker for several minutes until the vinegar soaks in. The decals and bumper stickers should peel off easily.
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http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Posted by: “Gina”
Yogurt Uses
Put fruit yogurt in a small cup, place an ice-cream stick in it and
freeze for a tasty, low-calorie treat.
Yogurt will stay fresh longer if stored upside-down in the refrigerator.
Add salt to yogurt to liven up its flavor.
To make yogurt cheese, line a coffee strainer with a filter and spoon
in plain yogurt. Position a cup underneath as if making coffee. Cover
the entire coffee strainer with plastic wrap and place in the
refrigerator overnight. Season the yogurt cheese the next morning. Add
minced chives, scallions, or dill to the yogurt cheese, and if
necessary, add salt and pepper. The cheese makes a great topping for
baked potatoes.
Yogurt has a delicate consistency, so when combining yogurt with other
ingredients, gently fold or stir it into the mixture.
To prevent yogurt from curdling when cooking, add either two
tablespoons of flour or one tablespoon of cornstarch to it before
cooking. The yogurt can now be boiled for up to two mins to thicken
without affecting its structure.
To make a yogurt hollandaise sauce, place one cup plain yogurt and two
eggs in a double boiler and mix together. Add 3/4 teaspoon salt, one
teaspoon sugar and 1/4 teaspoon liquid hot pepper sauce. Simmer the
water below in the double boiler and stir the sauce constantly until
thick, which should take about eight mins. Add cornstarch or flour if
the yogurt begins to curdle. Combine a half-and-half mixture of
ricotta cheese and yogurt and blend in a food processor until smooth
to create a dip base. Season with herbs and spices.
Rather than using mayonnaise in dishes like cole slaw or Waldorf
salad, use lemon or vanilla-flavored yogurt instead.
Substitute half of the mayonnaise used in potato salad with plain
yogurt for a healthier side dish.
Make a low-fat salad dressing by mixing together one package of Ranch
salad dressing mix with 1/2 cup reduced-fat mayonnaise and one cup
plain yogurt.
Substitute vanilla yogurt for milk when making instant pudding.
To cut down on fat, use plain yogurt instead of sour cream as a
topping for tacos, burritos or chili.
Give guacamole a creamy texture by mixing in two tablespoons of plain
yogurt for each avocado.
For a fun dessert for kids, fill small paper cups with flavored yogurt
and insert a wooden stick. Freeze and serve as a delicious frozen
yogurt treat
Yogurt with active cultures is good for a body’s immune system because
it increases the production of gamma interferon, which helps fight
allergies and viral infections
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Strawberry and White Chocolate Spread
4 3/4 cups crushed strawberries
7 cups granulated sugar
3 squares bakers white chocolate, chopped up
1/4 cup lemon juice
1 package powdered fruit pectin
Wash, hull and crush strawberries, one layer at a time. Measure 5 cups
and set aside.
Measure sugar and set aside.
In a large deep stainless steel saucepan, stir together prepared fruit,
lemon juice, 1/2
tsp butter or margarine to reduce foaming, and pectin. Over high heat,
bring mixture
to a full rolling boil. Add all of the sugar and chocolate. Stirring
constantly, return
mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring
constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar leaving a 1/4 inch headspace. Using
nonmetallic
utensil, remove air bubbles and adjust headspace, if required, by adding
more jam.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes about 8 half pints
_FFull Circle Farm |_ (http://www.freewebs.com/fullcirclerabbitry/)
_festiveforaging : Festive Foraging_
(http://groups.yahoo.com/group/festiveforaging/)
Black Forest Cherry Jam
6 cups prepared black sweet cherries (you can use any cherries)
3 unsweetened chocolate squares
4 cups granulated sugar
2 Tbsp Amaretto
1 box pectin
1/2 teaspoon margarine or butter
Pit the cherries if necessary, then chop them up. Crush the remains
thoroughly, 1 cup at a time. If using frozen berries, use both liquid
and solids; they all were part of the original fresh berry.
Measure 6 cups of crushed fruit into 6 or 8 quart heavy saucepan. Break
the chocolate squares into smaller pieces and add them to saucepan.
Measure sugar into separate bowl.
Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir
pectin sugar mixture into fruit in saucepan. Add remaining sugar. Add
butter. Bring quickly to full rolling boil and boil exactly 1 minute,
stirring constantly. Remove from heat.
Skim foam and ladle into pint or half pint jars, leaving 1/4 inch
headspace and process 10 minutes in boiling water canner.
_FFull Circle Farm |_ (http://www.freewebs.com/fullcirclerabbitry/)
_festiveforaging : Festive Foraging_
(http://groups.yahoo.com/group/festiveforaging/)
Chocolate Raspberry Spread
5 cups prepared fruit (buy about 2 quarts fully ripe red raspberries)
1 box Fruit Pectin
5 squares Unsweetened Baking Chocolate, coarsely chopped
1/2 tsp butter or margarine (optional)
7 cups sugar, measured into separate bowl
Bring boiling water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain well before filling.
CRUSH raspberries thoroughly, one layer at a time. (Press half of the
pulp through a sieve to remove some of the seeds, if desired.) Measure
exactly 5 cups prepared fruit into 6- or 8-quart saucepot.
STIR pectin into prepared fruit in saucepot. Add chocolate; mix well.
Add butter to reduce foaming, if desired. Bring mixture to full rolling
boil (a boil that doesn’t stop bubbling when stirred) on high heat,
stirring constantly. Stir in sugar. Return to full rolling boil and boil
exactly 1 minute, stirring constantly. Remove from heat. Skim off any
foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/4 inch of
tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 minutes.
Remove jars and place upright on towel to cool completely. After jars
cool, check seals by pressing middle of lid with finger. (If lid springs
back, lid is not sealed and refrigeration is necessary.)
Makes: About 10 (1-cup) jars
_FFull Circle Farm |_ (http://www.freewebs.com/fullcirclerabbitry/)
_festiveforaging : Festive Foraging_
(http://groups.yahoo.com/group/festiveforaging/)
This is from a 1941 Kerr canning cookbook that my mom gave me and I adapted it to FDA canning methods. It is very good!
* Exported from MasterCook *
Apple Marmalade
Recipe By :Patti McCoy
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
3 pounds Apples — about 8 cups
3 cups Sugar
1 can Crushed pineapple — drained
Ground cinnamon — to taste
Ground cloves
Ground ginger — to taste
Core the apples, put in a blender or food chopper. Cook apples with sugar slowly until stiff enough not to run when placed on a cold saucer as a test. Add spices and pineapple. Pour into sterilized jars; and process in BWB for 10 minutes. Adjust for altitude.
Source:
“1941 Kerr Canning Cookbook”
Yield:
“7 half-pints”
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Patti
My favorite Pear recipe is Pear Honey! It’s so good and very pretty in the
jars. I made it to sell at the Fall bazaar and it went the first hour and I
had 20 jars of it there.
I think the recipe is in the melting pot but if not here it is:
Pear Honey
18 large ripe Bartlett pears
2 large oranges
4 oz jar Maraschino cherries undrained
1 29 oz can crushed pineapple with juice
Sugar
Peel and core pears, peel oranges, Grind pears, oranges, maraschino
Cherries plus juice and pineapple in food processor.
Combine all fruit and measure equal amounts of fruit and sugar. Pour
into a large heavy pan, cook until thick, approximately 2 hours. Stir
often so it does not scorch.
or
If you don’t want to be “watching the pot.” I do this in my “crockpot”
at “250” and leave the “LID off.”
Takes about 8 hours, and don’t forget to stir a couple of times.
Ladle into hot sterilized pint jars and seal.
Also can use smaller jelly jars for gift giving.
Hugs...Teri =^.^=
When you get to your wit’s end,
you will find God lives there.
Posted by:
Virginia
I don’t see why you couldn’t make pear sauce.
There is only one recipe in the melting pot that is a sauce,
like apple sauce. Like I thought it is a mix, pears and plums.
I was thinking pears would mix well with apples and a berry
to make a nice sauce. Any way here it is,
Pear Plum Sauce
12 lbs. ripe Bartlett pears,washed, peeled,cored
and cut into chunks 6 lbs. ripe purple plums,washed,
UNPEELED, halved 2 cups pineapple juice sugar, if
necessary Cook fruit in juice 10 minutes or till tender.
Transfer 1/4 of the fruit to a blender. Process till
smooth, adding some cooking liquid if needed to get
the blender working. Add sugar to taste.
Bring pureed fruit back to a simmer. Ladle into hot
sterilized pint jars and cap. Process in BWB 20 minutes.
Check processing time for your altitude.
As for Brussels sprouts put your pointer finger to the tip
of your thumb making the OK symbol. That is a large
Brussels sprout. They are as small as a quarter as large
as a half dollar. Mmmmmmmmm, ever have them in
spaghetti sauce instead of meat balls?
http://groups.yahoo.com/group/home_canning/
Posted by: “Connie
I thought I would post my overnight meatloaf recipe:
1 1/2 lbs ground beef
1/2 cup of chopped yellow onion
3 Tbsp chopped green pepper
1 egg
4 slices of wheat bread, torn in pieces
1 4oz can of tomato sauce
Mix all ingredients together. Shape. into a meatloaf. Place meatloaf on aluminum foil in crockpot, with only the foil wrapped around the bottom. I poked small holes in the bottom of the aluminum foil, so that the grease can drain out.
I placed the meatloaf in my hottest crock pot, that I purchased two years ago, I cooked it on low. I started in at 12:40 at night, and I cooked it on low, and my meatloaf was done at 9:00 AM the next morning. It took about 8 1/2 hours. It was tender and just delicious.
I used the same recipe above, and made my meatballs for the crockpot, except that I baked them in the oven, for 25 minutes, oven temperature was 400 degrees. Then I freeze them to use later for meals in the crockpot.
Also I wanted to thank the group, when I first started with the group, I had been trying to make my own recipes... and using recipes as well, and sometimes things turned out.. and sometimes, well I knew that I needed some help.
We are eating at home now, instead of so much eating out, because I have learned to use the crock pot. I just loved it, when I took out the meatloaf the next day, and it was all cooked and ready to eat....
Thanks so much, Kim, and all of you for all of your help!!!
God bless you, one and all,
Connie
Posted by: “ckayp77”
* Exported from MasterCook *
CROCKPOT PINA COLADA BREAD PUDDING
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 unsliced loaf French Bread or sourdough bread
— (1 lb)
1 can frozen Pina colada drink mix — (10 oz)
1 can pineapple juice — (6 oz)
1 can evaporated skimmed milk — (12 oz)
1/2 cup cream of coconut
2 ripe bananas — (7 or 8 oz each) sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light rum — optional
1 cup golden raisins
1 can crushed pineapple and juice — (8 oz)
1 tsp grated lemon peel
8 fresh mint sprigs — (8 to 10)
With sharp knife, peel crust from bread; discard crust or make into
breadcrumbs for use in another recipe. Cut bread into 1-inch cubes;
set aside. In blender or food processor fitted with metal blade,
combine half or following ingredients: drink mix, pineapple juice,
milk, cream of coconut, and banana slices.
Process until pureed, pour puree into 6 cup bowl. Puree remaining
half or liquid ingredients and banana slices as well as eggs and
liquer. Combine both purees. Combine raisins and crushed pineapple
with juice, set aside. Place about 2/3 of bread cube in slow cooker;
sprinkle 1/2 tsp grated lemon peel and spread 1 cup raisin pineapple
mixture over bread in slow cooker. Top with remaining bread cubes,
then with remaining lemon peel and raisin-pineapple mixture. Pour
pureed ingredients into slow cooker. Cover and cook on LOW 6 hours.
Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with
mint.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1505 Calories; 36g Fat (20.9%
calories from fat); 45g Protein; 265g Carbohydrate; 8g Dietary Fiber;
645mg Cholesterol; 589mg Sodium. Exchanges: 2 1/2 Lean Meat; 0
Vegetable; 11 Fruit; 2 1/2 Non-Fat Milk; 5 Fat; 4 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Posted by: “ckayp77”
* Exported from MasterCook *
Double Onion Beef Sandwiches
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 lg cloves garlic — finely chopped
1 tb Worcestershire sauce
1/2 tsp coarsely ground pepper
3 lb fresh beef brisket (not corned beef)
1 medium onion — thinly sliced
1 pkg onion soup mix — (1.3 oz)
1/2 cup water
8 individual French breads or crusty rolls
1. Mix garlic, Worcestershire sauce and pepper; rub on both sides of
beef.
Cut beef in half or thirds to fit into slow cooker. Top with beef pieces;
sprinkle with soup mix. Add water
2. Cover and cook on low 8-10 hours or until beef is tender
3. Remove beef; cut across grain into thin slices. Skim fat from
juices in
slow cooker. Return beef to slow cooker. Cut breads horizontally in half.
Fill breads with beef. Drizzle with juices.
from the files of ckpenner77
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 185 Calories; 3g Fat (11.7%
calories from fat); 7g Protein; 37g Carbohydrate; 6g Dietary Fiber;
2mg Cholesterol; 3649mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Posted by: “ckayp77”
* Exported from MasterCook *
Ham with Fruit Chutney
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 pounds fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars fruit chutney (6 oz each) (1 1/2 cups)
1 cup dried fruit and raisin mixture — chopped
1 cup frozen small whole onions (from 1 lb bag)
1 tablespoon balsamic vinegar
Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix
remaining ingredients; pour over ham.
Cover and cook on Low heat setting 6 to 8 hours.
1 Serving: Calories 395 (Calories from Fat 145); Fat 16 g (Saturated 5
g);
Cholesterol 100 mg; Sodium 2580 mg; Carbohydrate 26 g (Dietary Fiber 2
g);
Protein 39 g % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 2%; Iron
16% Diet Exchanges: 2 Fruit, 5 Lean Meat.
Source:
“Betty Crocker Slow Cooker Favorites - Volume 8, Number 1”
S(MC Formatted):
“Lily [AmandasMom971@icqmail.com] October 2003 “
Copyright:
“© 2003 by General Mills, Inc.”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): trace Calories; trace Fat (2.6%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
Posted by: “orzobino”
Hey lets bring back this oldie but “GOODIE” tried this weekend
recipe from 5 years ago,,,I live in eastern NC and it was really
good,,non of my red neck friends had any idea Coke was in it,,and by
the way toss in the whole can...
> Hello!
>
> I have used so many recipes from this list this year! You all have
been
> wonderful!!! Finally, I put something together on my own. I
recently tried a
> variation on Myron’s wonderful Cola Roast and everyone ate it!
>
> 4 cube steaks (minute steaks)
> 6-7 potatoes
> 1 packet Lipton’s onion soup mix
> 1 packet brown gravy mix
> 1/2 to 3/4 can of Coke
> Flour with a bit of salt and pepper
> butter for browning
>
>
> I peeled and washed about seven potatoes and put them on the bottom
of my
> slowcooker. (It’s oval in shape.)
> I dredged about four cube steaks (minute steaks) in flour that had
been
> spiced with a bit of salt and pepper, then I browned them in butter
in a large,
> non-stick skillet. I had to brown them in batches, as they wouldn’t
all fit in
> the skillet at once. Once browned, I put them on top of the
potatoes. Over the
> meat, I sprinkled one package of Lipton’s onion soup mix and one
packet of
> brown gravy mix. Then I poured about 1/2-3/4 can of Coke over this.
I put the lid
> on and let it cook on low for about 7 hours.
>
> If you like country-style steak, I think you might like this! Even
my
> husband, a native of Eastern North Carolina, liked it almost as
much as his mom’s
> (and she cooks hers in batches over a hot stove)! If you try it,
please let me
> know how it turned out for you.
>
> —anita
________________________________________________________________________
________________________________________________________________________
15. oldie but goodie..2003
Posted by: “orzobino”
Country style steak,,using coke as the liquid..
Tried it this weekend and it was great,,Found it in one of the old
recipes,,Im in eastern nc and it was great,,
cube steak,package of dry onion soup package of brown gravy,one can of
coke,,,put all that after browning the floured meat on top of some cut
up potatoes,,let it go on low for 5-7 hours,,
http://groups.yahoo.com/group/slowcooker/
Welcome to the survival thread.
Please join in, with posting and you are welcome to what you find here.
Thanks for the bump.....[smiling.]
This is for Debbie, who asked for the recipe for “walking taco”.
This is an
excellent recipe. Enjoy!
Beth
Traveling Taco
1st layer:
2 cans bean dip (approximately 1 ½ - 2 c.)
2nd layer: Mix together and spread on top of first layer.
3 oz. cream cheese
½ pint sour cream
½ pkg. Taco mix
3rd layer:
1 frozen avocado dip
4th layer:
shredded jack and cheddar cheeses
5th layer:
6 chopped green onions
chopped black olives
chopped tomatoes
Serve with tortilla chips and salsa.
In reference to Debbie’s request for “Walking Taco”, maybe this is
similar.
Burrito Taco Stack Up
1 (15 oz) can refried beans
1 (6 oz) container avocado dip (found in frozen food section
around Mexican
foods)
1 (8 oz) container sour cream
1 T. mayonnaise
1 pkg. taco seasoning mix
2 tomatoes, chopped
1 bunch green onions, chopped (use greens and tops)
8 oz. cheddar cheese, shredded
1 (1-1/4 oz.) can chopped black olives
Mix together sour cream, mayonnaise and taco seasoning. Layer in
order items
are listed in recipe. Serve cold with tortilla chips. Serves:
approx. 10
npginark
Hi Kaylin,
This is in response to Debbie who was looking for a layered
Mexican dip to
serve with taco chips. My mom used to make this for parties all
the time, and
now I make it all the time too. It’s very easy and extremely
flexible. Add
or subtract whatever you want to make it to your own liking!
Enjoy,
Amy
Mom’s Mexican Dip
In quiche (or other) dish LAYER:
1 can bean dip
1 can frozen Mexican-style guacamole, thawed (or substitute any
already
prepared guacamole)
8 oz. sour cream mixed with 1 envelope taco seasoning
1 ½ cups (approx.) finely shredded cheddar
TOP with (your choice):
Chopped tomato
Sliced green onions
Sliced black olives
Sliced jalapenos or chilies
Shredded lettuce
Etc.
For Faye,
BEST EVER VANILLA BUTTER COOKIES
1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon LAND O LAKES® Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium
speed, until creamy. Add milk and 1 tablespoon vanilla. Continue
beating, scraping bowl often, until well mixed. Reduce speed to
low. Add flour and baking powder; beat, scraping bowl often, until
well mixed.
Divide dough in thirds. Shape each third into a ball on plastic
food wrap. Wrap in plastic food wrap; flatten to 1/2 inch.
Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface,
one-third at a time (keeping remaining dough refrigerated), to 1/8
to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart
on ungreased cookie sheets. Bake for 6 to 10 minutes or until
edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and
1/2 teaspoon vanilla in small bowl; mix until powdered sugar is
moistened. Beat at medium speed until smooth, adding additional
water if necessary, to reach desired glazing consistency. Tint
with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand
until glaze is hardened (6 hours or overnight). (www.landolakes.com)
VERSATILE BUTTER COOKIES
1 1/2 cups sugar
1 cup LAND O LAKES® Butter, softened
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
Heat oven to 400°F. Combine sugar, butter and eggs in large
bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining ingredients. Beat, scraping
bowl often, until well mixed.
Divide dough in half; prepare desired variations using half of
dough for each variation. Bake for 7 to 10 minutes or until edges
are lightly browned. .
VARIATIONS:
Cinnamon `n Sugar: Shape rounded teaspoonfuls of dough into
1-inch balls; dip in mixture of 2 tablespoons sugar and 2
teaspoons cinnamon or decorator sugar. Place 2 inches apart onto
ungreased cookie sheets.
Cherry Chocolate Bits: Stir in 1/4 cup chopped or grated
semi-sweet chocolate by hand. Shape rounded teaspoonfuls of dough
into 1-inch balls. Place 2 inches apart onto ungreased cookie
sheets. Press 1 drained maraschino cherry half into center of each
ball.
Coconut Balls: Stir in 1/2 cup flaked coconut by hand. Shape
rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches
apart onto ungreased cookie sheets. After baking, dip in powdered
sugar to coat.
Spice Drops: Shape rounded teaspoonfuls of dough into 1-inch
balls. Place 2 inches apart onto ungreased cookie sheets. Press
cut spice gumdrops into each ball. (www.landolakes.com)
Donna
http://groups.yahoo.com/group/RealFood4RealPeople/
This is ‘Simply in Season’s’ recipe of the week. It sounds lovely.
A stick blender would be a good tool to use to blend this; I like my stick
blender very much, and they are not expensive. They are very good for
mixing things such as salad dressing in a Pyrex cup. Very easy and quick.
Pat
Yields 1 1/3 cups / 325 ml
1/2 cup / 125 ml maple syrup
1/2 cup / 125 ml oil
1/3 cup / 75 ml lemon juice
1/3 cup / 75 ml raspberries
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Place in blender and blend until smooth.
1 tablespoon red onion (minced)
2 tablespoons poppy seeds (optional)
Add to blender and pulse briefly.
“Rats and roaches live by competition under the laws of
supply and demand. It is the privilege of human beings to
live under the laws of justice and mercy.” - Wendell Berry
To visit group on the web, go to:
http://groups.yahoo.com/group/healthycheapcooking/
Posted by: “Eleanor
Aww, - I think this is so nice : ) Here are some ideas for you ... let us know if you have a fun time : ) ~
Cheap Date Ideas
Simple, Cheap Date Ideas for Anyone to UseDating shouldn’t cost you a lot of money, especially if you are following the advice that volume counts when trying to meet someone new.
With that in mind, here are more than twenty cheap date ideas covering a wide variety of interests, likes, activities and hobbies.
Cheap Date Ideas For Artists
* Attend your art school’syear-end show for a peek into the minds of up-and-coming artisans.
* Contact your local chamber of commerce for a walking tour map of your community, highlighting areas like the local museums or architectural highlights.
* Volunteer yourselves as models for a hairdressing school.
* Take in amateur night at the coffeehouse, bar or comedy club. You could also get up on stage yourself and belt out a tune, tell a joke or read romantic poetryyou’ve written about your date.
Cheap Date Ideas For Family-Focused Folks
* Host a home-cooked meal for your entire family, lovingly prepared by you and your date.
* Challenge other family members to a game of backyard badminton, charades or another board or card game, pitting you and your date against other teams of two.
* Suggest a double date with both sets of parents, so that everyone can get to know each other before the relationship gets serious.
Cheap Date Ideas For Home Bodies
* Pull out some bug spray and a cozy blanket and curl up together in your backyard or a local park for some stargazing.
* Have a movie nightwith your date, challenging each other to bring a flick within the allotted theme of the night – such as worst movie of all time or the best classic you’ve never heard of. You could even go so far as to make a weekend out of it and create your own personal Oscars screening or private themed film festival.
* Raid the dollar store for pokergame items you don’t already have. Use peanuts or some other inexpensive markers and let the games begin.
Cheap Date Ideas For Kids at Heart
* Find a swing set, playground or water park and spend the day there together.
* Farmers markets and street fairs usually cost nothing and you’ll enjoy some time together learning more about your community’s offerings.
* Visit the zoo together.
* Challenge each other to a contest. Anything works, and the sillier the better! Try sand castle building, hop scotch, name that tune, marbles, or kite flying.
Cheap Date Ideas For Romantics
* Make a special dinner for your sweetie, complete with sexy music and candles.
* Learn how to do a strip-tease and perform it for your partner.
* Pack a picnicand take your date for a bike ride to a secluded location for a special, inexpensive getaway.
* Spend a day together at the beach. You can snorkel and explore sea life, collect sea shells and driftwood, go for a swim, or have a rock skipping contest.
Cheap Date Ideas For Sports or Activity Lovers
* Learn a new sport or activity together, such as ultimate frisbee or mountaineering. Alternatively, take a peek to see if there are any singles-oriented sport leagues in your area and sign up for something together.
* Invite some friends over for a big game or pay-per-view event and make a day of it, complete with munchies and prizes for the most supportive at-home fans.
* Go for a hike together.
* In the wintertime, ask the neighborhood kids where they go tobogganing, and head out together for a day on the “slopes”.
Cheap Date Ideas For Thrill Seekers
* Read through the Guinness Book of World Records together, and find something the two of you could potentially achieve as a couple.
* Go for a drive together where you only stop or turn when you encounter a pre-determined area or event, such as a garage sale sign or a street that starts with the letter M. Travel gamesare also a great idea for those dating with kids.
Cheap Date Ideas For Those Who Thirst for Knowledge
* Attend a poetry or book reading together. Most of these events are free, and you’ll learn something new to discuss over coffee later.
* Sign up to volunteer togetherfor a cause that you are both passionate about or a festival that otherwise would be too expensive to attend.
* Take a tour of a local brew pub or winery, which typically are free or very heavily discounted.
[It is ok, for old married folks to use this list too....
LOL
granny]
Stock Your Bathroom on the Cheap
by Amy Robleski
Any cheapskate (or aspiring cheapskate) knows that you can never cut enough corners. Even though it may seem inexpensive to stock your bathroom with the supplies you and your family need to stay groomed, this often-overlooked area of the household is also one that you can use to save money. Try these tips to keep your toiletry budget soft and manageable.
* Sample size. Would you like to open your mailbox and find free dental floss, lipstick, shampoo, facial cleanser, soap, or deodorant? One of my favorite online hobbies is signing up for free samples. Companies want you to try their products because they know personal experience is one of the main reasons consumers purchase a particular brand. Enter “free sample” into a search engine or check company websites for products you already use. Sign up for all the free samples you can find and don’t forget to check their packaging for money-saving coupons.
* Get thee to the dollar store! You’ll find no shortage of closeouts on brand name products at most dollar stores. Some dollar store chains even make their own bathroom-related products. I’ve bought vitamins, single-use face wipes, sponges (3 for $1!), nail polish, and lotion from dollar-store shelves.
* Look at how much you use. Do you squirt globs of shampoo into your hand and end up with a lot more lather than you need? How about body wash, soap, and conditioner? Consider using smaller amounts of these products, and you’ll end up washing less money down the drain.
* Ask for what you want. If you want a product that is more expensive than you’d like to spend, ask for it! When friends or relatives ask you what you want for holidays or your birthday, write down the specific product names of your favorite toiletry items. You’ll be getting a gift you’ll actually use, and it will take some of the guesswork out of gift giving for your friend or family member.
* It’s time to bulk up. Love buying in bulk? Open-to-the-public beauty supply warehouses such as Sally Beauty Supply sell gallon-size bottles of shampoo and conditioner. Concentrated shampoo will give you the most washes for your buck; just save an old regularly sized bottle, measure out the correct amount of shampoo, and dilute. Most hair stylists will agree that this shampoo is better for your hair than bargain brands because of the salon-style ingredients it contains.
* Make your coupons count. Most toiletry items can be stored for longer than most food items. Keep your toiletry coupons on hand until the item is already on sale in the store, then stock up on as much as the coupon allows. I recently bought a brand name shampoo and conditioner set with a dollar-off coupon when the store had already marked them down a dollar.
* Get a rebate reaction. Many drugstore chains offer rebate programs, which often make their products ultra-cheap (or even free). Ask for the store’s book of specials, and see if you or your family need any of the items they feature. Also, you can look for rebates online by typing “rebate” into your favorite search engine. Save your receipts as well as UPC codes.
* Multi-task. Are there certain products you could use for multiple purposes? For instance, some shampoos include conditioner, and some body washes include lotion. Crunch the numbers to see if it would be better to buy individual products or one “super-product.”
* Take stock and trade. Is your cabinet full of hairspray, gel, lotions, nail polish, or other products that you no longer use? Ask your friends if they have similar products, then host a “trading party.” One man’s discarded mousse is another’s treasure!
Bathrooms aren’t just places to get clean. They’re also places to clean up your budget. With a little careful planning and ingenuity, you can spend less on the items you and your family use every day.
Amy Robleski is a writer and notorious cheapskate who also loves to shop. She lives near Milwaukee, Wisconsin with her husband and two gorgeous cats.
http://www.stretcher.com/stories/05/05aug15c.cfm
1. Grilled Peach Cobbler
Posted by: “bakinglist_owner”
Grilled Peach Cobbler
8 peaches, peeled, pitted, and halved
1 (11 1/3 ounce) can peach nectar
1/4 cup peach schnapps
1/2 cup butter
2 cups biscuit mix
2 cups sugar
1 1/2 cups half-and-half
ice cream
In a large resealable plastic bag, combine peaches, peach nectar, and
peach schnapps. Seal bag, and marinate for 1 hour.
Remove peaches from marinade, reserving marinade. Grill peaches over
medium-high heat (350-400 degrees) for 5 minutes per side. Slice
peaches lengthwise; set aside.
Preheat oven to 350 degrees.
Place butter in a 13x9-inch baking dish. Place baking dish in oven
until butter is melted.
In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour
batter into baking dish over butter. Arrange peaches on top of
batter. Do not stir peaches. Pour reserved marinade over top of
peaches.
Bake for 55 to 60 minutes, or until lightly browned. Serve warm with
ice cream.
________________________________________________________________________
________________________________________________________________________
2. Impossibly Easy Eggnog Pie
Posted by: “Vergie”
Impossibly Easy Eggnog Pie
3/4 cup sugar
1 cup whipping cream (heavy)
1 cup milk
2 tablespoons rum or 1 1/2 teaspoons rum extract
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
4 eggs
1/2 cup original Bisquick baking mix
Spiced Whipped Cream
1/2 cup whipping cream (heavy)
1 tablespoon sugar
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-
inch pie plate, with cooking spray.
Beat all ingredients except Bisquick and Spiced Whipped Creeam in
medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie
plate.
Bake 42-45 minutes or until knife inserted in center comes out clean.
Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream.
Store covered in refrigerator.
Spiced Whipped Cream: Beat all ingredients in chilled small bowl with
elefctric mixer on high speed until soft peaks form.
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
This message consists of the following:
1. Infants Strangled to Death in Simplicity Bassinets: CPSC Urges Consumers To Stop Using Simplicity 3-in-1 and 4-in-1 Convertible “Close-Sleeper” Models
2. Six Retailers Agree To Stop Sale and Recall Simplicity Bassinets Due To Strangulation Hazard
3. Countertop Water Dispensers Recalled by Greenway Home Products Due to Fire and Shock Hazards
4. Regal Lager Recalls to Repair Phil & Teds Strollers Due to Laceration Hazard
5. Children’s Hooded Sweatshirts and Jackets with Drawstrings Recalled by Orioxi International Due to Strangulation Hazard
6. Wooden Infant Toys Recalled by Habermaass Corp. Due to Choking Hazard
********************************************************
1. Infants Strangled to Death in Simplicity Bassinets: CPSC Urges Consumers To Stop Using Simplicity 3-in-1 and 4-in-1 Convertible “Close-Sleeper” Models
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 27, 2008
Release #08-378
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Infants Strangled to Death in Simplicity Bassinets: CPSC Urges Consumers To Stop Using Simplicity 3-in-1 and 4-in-1 Convertible “Close-Sleeper” Models
WASHINGTON, D.C. – The U.S. Consumer Product Safety Commission (CPSC) is urging parents and caregivers to stop using convertible “close-sleeper/bedside sleeper” bassinets manufactured by Simplicity Inc., of Reading, Pa. CPSC has learned that on August 21, 2008, a 5-month-old girl from Shawnee, Kan. was strangled to death when she became entrapped between the bassinet’s metal bars. This is the second strangulation death CPSC has learned of in the co-sleeper bassinets. On September 29, 2007, a 4-month-old girl from Noel, Mo. became entrapped in the metal bars of the bassinet and died.
CPSC is issuing this safety alert because SFCA Inc., the company which purchased all of Simplicity Inc.’s assets at public auction in April 2008, has refused to cooperate with the government and recall the products. SFCA maintains that it is not responsible for products previously manufactured by Simplicity Inc.
The Simplicity 3-in-1 and 4-in-1 convertible bassinets contain metal bars spaced farther apart than 2 3/8 inches, which is the maximum distance allowed under the federal crib safety standard. The metal bars are covered by an adjustable fabric flap which is attached by velcro. The fabric is folded down when the bassinet is converted into a bed-side co-sleeping position. If the velcro is not properly re-secured when the flap is adjusted, an infant can slip through the opening and become entrapped in the metal bars and suffocate. This warning does not cover bassinets produced in recent months that have fabric permanently attached over the lower bar.
Due to the serious hazard these bassinets pose to babies, CPSC urges all consumers to share this safety warning with day care centers, consignment stores, family and friends to ensure that no child is placed to sleep in a Simplicity convertible bassinet covered by this warning.
The Commission voted, using its new authorities in the Consumer Product Safety Improvement Act, to release this warning upon making a finding that the health and safety of the public require immediate notice.
To see this release on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08378.html
********************************************************
2. Six Retailers Agree To Stop Sale and Recall Simplicity Bassinets Due To Strangulation Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 28, 2008
Release #08-381
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Six Retailers Agree To Stop Sale and Recall Simplicity Bassinets Due To Strangulation Hazard
WASHINGTON, D.C. – The U.S. Consumer Product Safety Commission (CPSC) is urging retailers across the country to protect the health and safety of babies by stopping sale and recalling nearly 900,000 dangerous Simplicity bassinets. Yesterday, CPSC warned parents, caregivers and consumers to immediately stop using convertible “close-sleeper/bedside sleeper” bassinets manufactured by Simplicity Inc., of Reading, Pa., due to a serious safety risk. Today, CPSC is announcing that the following retailers have voluntarily agreed to recall the product and provide a refund or store credit to consumers who return the product to the store where purchased:
Wal-Mart Stores Inc., of Bentonville, Ark. – (800) 925-6278 or www.walmart.com
Toys “R” Us Inc., of Wayne, N.J. - (800) 869-7787 or www.toysrus.com or www.babiesrus.com
Kmart Corp., of Hoffman Estates, Ill. – (800) 659-7026 or www.kmart.com
Big Lots!, of Columbus, Ohio – (866) 244-5687 or www.biglots.com
Target of Minneapolis, Minnesota sold at www.target.com only
J.C. Penney, of Plano, Texas – (888) 333-6063 or www.jcp.com
Below is a listing of Simplicity 3-in-1 and 4-in-1 Convertible “Close-Sleeper” model bassinets that are included in this recall. The model number can be found on a label on the underside of the bassinet.
RECALLED Model Numbers:
3000CL
3112DOH6
3011WHE
9250A
3016LAU
3046GTM
3010BIJ
3112DOH7
3011WHK
3012SOM
3016MIR
3046HAN
3010HAV
3122BAN
3012BIJ
5750SAR
3017NCB
3047MON
3010NGS
3122TGC
3012OXF
3012TGT
3020SFB
3050LIL
3010TGT
3010BIJC
3012SFD
3013PRO
3025BER
3050SAR
3010WHE
343-8363
3040SAR
9250B
3025C
3060GFS
3040LAU
343-8399
3040SPR
3014LOL
3026CRT
3060TFS
TD2500
3045FEL
3050SWT
3014NGS
3027MIS
8393
3040WDS
3111DPC
3060BTL
3015GFR
3030SAR
3040SPRC
3045DRM
3012LLTC
3112BDY
3070MAN
3040CLA
3040LAC
3111ZOL
3050SWTC
3045OXFC
3112DOH
5730FKB
3045DRMC
CPSC learned that on August 21, 2008, a 6 ½-month-old girl from Shawnee, Kan. was strangled to death when she became entrapped between the bassinet’s metal bars. This is the second strangulation death CPSC has learned of in the co-sleeper bassinets. On September 29, 2007, a 4-month-old girl from Noel, Mo. became entrapped in the metal bars of the bassinet and died.
The Simplicity 3-in-1 and 4-in-1 convertible bassinets contain metal bars that are covered by an adjustable fabric flap which is attached by velcro. The fabric is folded down when the bassinet is converted into a bed-side co-sleeping position. If the velcro is not properly re-secured when the flap is adjusted, an infant can slip through the opening and become entrapped in the metal bars and suffocate. This warning does not cover bassinets produced in recent months that have fabric permanently attached over the lower bar.
Due to the serious hazard these bassinets pose to babies, CPSC urges all consumers to share this safety warning with day care centers, consignment stores, family and friends to ensure that no child is placed to sleep in a Simplicity convertible bassinet covered by this warning.
To see this release on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08381.html
********************************************************
3. Countertop Water Dispensers Recalled by Greenway Home Products Due to Fire and Shock Hazards
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 28, 2008
Release #08-376
Firm’s Recall Hotline: (866) 279-0088
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Countertop Water Dispensers Recalled by Greenway Home Products Due to Fire and Shock Hazards
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Countertop Water Dispensers
Units: About 44,000
Manufacturer: Greenway Home Products, of Northwood, Ohio
Hazard: The internal heating element could overheat and drop molten metal through ventilation openings in the water dispenser’s base onto the countertop, posing a fire hazard. The internal heating element also poses a shock hazard to consumers who touch it through the vents.
Incidents/Injuries: Greenway has received one report of a fire involving the recalled countertop water dispenser outside the United States that resulted in property damage. No injuries have been reported.
Description: The recalled countertop water dispensers include the following Vitapur, Greenway and Polar models. They dispense hot or cold water and use three or five gallon water bottles. The model name is printed on the front of the dispenser’s base. Model and serial numbers are printed on a white label on the back of the dispenser’s base. File number 218326 is printed on a silver sticker on the back of the dispenser’s base.
Models:
Greenway GWD2630W
Polar PWD2635W
Vitapur VWD2636W
Vitapur VWD2636BLK
Vitapur VWD2636RED
Serial Number: Starts with 0606 through 0711
File Number: 218326
Model numbers followed by a “1” or “2,” (i.e. GWD2630W -1 / PWD2635W-2),or dispensers with no ventilation openings underneath the base are not included in this recall.
Sold at: Discount retailers nationwide from June 2006 to November 2007 for between $70 and $80.
Manufactured in: China
Remedy: Consumers should stop using the recalled water dispensers immediately and contact Greenway Home Products to receive a free repair.
Consumer Contact: For additional information, contact Greenway Home Products toll-free at (866) 279-0088 between 9 a.m. and 4 p.m. ET Monday through Friday, or visit the firm’s Web site at www.greenwayhp.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08376.html
********************************************************
4. Regal Lager Recalls to Repair Phil & Teds Strollers Due to Laceration Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
August 28, 2008
Release #08-377
Firm’s Recall Hotline: (877) 242-5676
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Regal Lager Recalls to Repair Phil & Teds Strollers Due to Laceration Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Phil & Teds e3 Single Buggy, e3 Twin Buggy and sport v1 Single Buggy Strollers (an additional 425 e3 Twin Buggy Strollers were recalled on May 5, 2006)
Units: About 44,000
Importer: Regal Lager Inc., of Kennesaw, Ga.
Hazard: The stroller’s hinge locking mechanism poses a laceration hazard to the user folding and unfolding the strollers.
Incidents/Injuries: Regal Lager has received nine reports from consumers who injured their fingers in the stroller’s hinge locking mechanism.
Description: The recalled single strollers all have metal frames with three wheels, a cloth seat and canopy. The twin strollers have a metal frame with four wheels, side-by-side cloth seats and double sun canopies. The strollers were sold in a variety of colors including red, orange, green, black, charcoal and navy. The Phil & Teds logo is located on the crotch piece of the harness.
Sold at: Baby furniture and baby products stores nationwide from August 2003 through August 2008 for between $400 and $650.
Manufactured in: China
Remedy: Consumers should stop using the strollers immediately and contact Regal Lager to obtain a free hinge cover repair kit and instructions.
Consumer Contact: For more information, consumers can Regal Lager toll-free at (877) 242-5676 between 9 a.m. and 5 p.m. ET Monday through Friday or visit the firm’s Web site at www.regallager.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08377.html
********************************************************
5. Children’s Hooded Sweatshirts and Jackets with Drawstrings Recalled by Orioxi International Due to Strangulation Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 28, 2008
Release #08-379
Firm’s Recall Hotline: (800) 875-4352
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Children’s Hooded Sweatshirts and Jackets with Drawstrings Recalled by Orioxi International Due to Strangulation Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Children’s Hooded Sweatshirts and Jackets
Units: About 43,000
Importer: Orioxi International Corp., of Brea, Calif.
Hazard: The sweatshirts and jackets have drawstrings through the hood which pose a strangulation hazard to young children. In February 1996, CPSC issued guidelines to help prevent children from strangling or getting entangled on the neck and waist drawstring in upper garments, such as jackets and sweatshirts.
Incidents/Injuries: None reported.
Description: The recalled garments were sold in children’s sizes small, medium and large in the following colors: white, ivory, red, black, navy, brown, green, charcoal, blue, and pink. “BAC” is printed on the sewn-in tag on some of the garments. “Breckenridge”, “Keystone”, “Jackson Hole”, “Vail”, “Steamboat”, and “Mackinac Island” is printed on the front of the garments.
Sold at: “Shirt off My Back” retail stores located in Colorado, Wyoming, and Michigan from September 2005 through May 2008 for between $20 and $30.
Manufactured in: China
Remedy: Consumers should immediately remove the drawstrings from the sweatshirts to eliminate the hazard. Consumer can return the garments to the place of purchase for a refund.
Consumer Contact: For additional information, contact Outfitter Trading Company at (800) 875-4352 between 9 a.m. and 5 p.m. MT Monday through Friday or visit the firm’s Web site at www.shirtoffmyback.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08379.html
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6. Wooden Infant Toys Recalled by Habermaass Corp. Due to Choking Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 28, 2008
Release #08-380
Firm’s Recall Hotline: (800) 468-6873
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Wooden Infant Toys Recalled by Habermaass Corp. Due to Choking Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Wooden Puzzles, Infant Rattles, Pacifier Holders, and Stroller Toys
Units: About 118,000
Manufacturer: Habermaass Corp. Inc., of Skaneateles, N.Y.
Hazard: The wooden rattles, pacifier holders, and stroller toys contain small pieces including glued on mirrors and/or prisms that can detach, posing a choking hazard to infants. The head of the ladybug puzzle pieces also poses a choking hazard.
Incidents/Injuries: Habermaass Corp. has received 15 reports of incidents involving the recalled puzzles, rattles, and pacifier holders including pieces of the rattles detaching and being mouthed by young children.
Description: The puzzles, rattle toys, pacifier holders, and stroller toys are wooden and are described in the chart below. “HABA” is printed on them.
Sold at: Specialty toy stores nationwide and at specialty online retailers from January 2002 through August 2008 for between $10 and $35.
Manufactured in: Germany
Remedy: Consumers should immediately take the recalled puzzles, rattles, pacifier holders and stroller toys away from children and contact Habermaass to receive a free replacement product or a full refund.
Consumer Contact: For additional information, contact Habermaass Corp. at (800) 468-6873 ext. 107 between 8 a.m. and 5 p.m. ET Monday through Friday, or visit the firm’s Web site at www.HABAusa.com/safety
Model: Description
Triolino Puzzle: Lady bug puzzle is 7 inches x ½ inch thick
LUCY Clutching Toy (rattle): Hearts have mirrors and prisms. The rattle is about 4 inches in diameter.
Little Heart Clutching Toy (rattle): Heart has mirror. The rattle is about 3 ½ inches in diameter.
Pixie’s World (rattle): 2.5” rattle with mushroom, flower, person and house with mirror.
Belinda Clutching Toy (rattle): Flower clutching toy has face in the middle. The rattle is about 4 inches in diameter.
Miro Clutching Toy (rattle): Rattle center contains blue plastic ball with 10 holes. The rattle is about 3 ½ inches in diameter.
Bunny Pacifier Holder: Pacifier holder is 8.6 inches long with fabric bunny on the end and wooden star with mirror in the middle.
Bear Pacifier Holder: Pacifier holder is 8.6 inches long with bear at the end and wooden circle with mirror in the middle.
Bonita (rattle): 2.5” bouquet of four shapes on wooden ring.
Bella (rattle): 3” diameter with four wooden hearts with two mirrors.
Pirate Joe (rattle): 4” pirate theme with bell and mirror.
Rally (rattle): 4” triangle shape with three cars.
Flori (rattle): Six petal shapes on elastic band. Includes three mirrors & three bells. 5”
Triola (rattle): 4” triangle with two flowers and round corner.
Trio (rattle): 4” triangle shape with squeaker, bell and mirror.
Speedy (rattle): Wooden car about 4.5” L x 3” H. Squeaker in back and mirror on car hood.
Little Hearts Stroller Toy: 18” pram-chain with ten various size wooden hearts.
Discovery Balls, Set of 4: Set contains 1 orange, 1 red, 1 blue and one bicolor blue/yellow ball. Red ball contains three small mirrors.
Discovery Ball with Rattle: Blue/Yellow round wooden ball with small mirror.
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08380.html
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The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of serious injury or death from more than 15,000 types of consumer products under the agency’s jurisdiction. Deaths, injuries and property damage from consumer product incidents cost the nation more than $800 billion annually. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard or can injure children. The CPSC’s work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the 30 percent decline in the rate of deaths and injuries associated with consumer products over the past 30 years.
To report a dangerous product or a product-related injury, call CPSC’s hotline at (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270, or visit CPSC’s web site at www.cpsc.gov/talk.html. To join a CPSC email subscription list, please go to www.cpsc.gov/cpsclist.aspx. Consumers can obtain this release and recall information at CPSC’s Web site at www.cpsc.gov.
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