Weekly Roundup - Living On Nothing Edition [Survival Today

We’ve had cats leave for a while and then show up again, looking for food.<<<<

I didn’t know he went out the door, thought he was asleep.

The old feral cats ran him off, he was too young to be ready for a tour of the neighborhood.

I heard them attack him, but didn’t realize he was outdoors, and when I did, he was long gone.

Arm & Hammer Bicarbonate of Soda as a therapeutic agent<<<

Might work, needs more than my knowledge of what will live in an alkali body.

LOL, the next post after yours, was one I found for a miracle Chinese herbal cure, odd, they do not name one herb in the formula.

Do you think they consider baking soda an herb?

This message contains the following:

1. Fall Hazard Prompts NHTSA, CPSC and Dorel Juvenile Group to Announce Recall of Infant Car Seat/Carriers http://www.cpsc.gov/cpscpub/prerel/prhtml10/10084.html

2. Vicks Dayquil Cold & Flu Liquicaps Recalled by Procter & Gamble Due To Failure to Meet Child-Resistant Closure Requirement
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10085.html

3. CPSC Extends the Stay of Enforcement on Testing and Certification Requirements for Many Children’s Products; New Flexibility Granted on Component Parts Testing Policy for Lead
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10083.html

Online farming games - Why are urbanites addicted?

An estimated 15 million urban white-collars spend more than five hours a day on
Happy Farm, according to data from the game’s creator.

China’s growing addiction: online farming games

A new agrarian revolution has occurred in China, but only in the virtual worlds
of social games. Social farm games now dominate all major Chinese social networking
sites

Common Good City Farm - Washington D.C.

Last year, when Common Good City Farm found out it had to leave its home on 7th
Street, co-founder Liz Falk wasn’t sure where the project would wind up. Her feeler
emails soliciting suggestions resulted in a response from someone she barely knew.

“Call me,” it said.

Thirteen months later, the urban garden and education center is part of the redevelopment
of Gage-Eckington School in Ledroit Park. Not simply a side project, the farm wound
up being an integral element that kept the redevelopment plans moving forward.

DIG - Development in Gardening

Gardens in Senegal, Uganda, Dominican Republic, Namibia, Nicaragua, Kenya, and Tanzania
We help struggling HIV facilities establish a sustainable resource for food that
they can maintain, create stability, and strengthen their community. DIG is the
only organization focused on implementing urban micro-gardens to encompass a solution
and create self-reliance instead of dependance.

NPR excerpts - The Education of an Urban Farmer

I have a farm on a dead-end street in the ghetto. My back stairs are dotted with
chicken turds. Bales of straw come undone in the parking area next to my apartment.

I harvest lettuce in an abandoned lot. I awake in the mornings to the sounds of
farm animals mingled with my neighbor’s blaring car alarm.

White House plants winter garden under row covers

Today, the White House released a video of Kass and Department of Agriculture officials
readying the South Lawn garden for winter. A group of what appear to be a dozen
volunteers set up hoop houses - a kind of temporary green house - in which staff
will grow cold-weather greens for the White House table.

The group also plant a
cover crop of rye, which will help protect and enrich the soil during the cold
months.

$10,000 to the most innovative Urban Agriculture concept

Calling all future-forward architects, urban designers, planners, engineers, scientists,
artists, students and individuals of all backgrounds:

How would you reinvent the American lawn?

What sort of design solutions can you come up with to facilitate burb-grown food?

Can green houses be incorporated in skyscrapers?

How could a vacant big box store be retrofitted for agriculture?

What is required to remove foreclosure signs on lawns and convert them to gardens?

Can food grow on rooftops, parking lots, building facades?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

More on these stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102897917721&s=1304&e=001F2VFR6sxPC2PAW99lVReqaH-X0N8WkAKkCRXW9VZsPpwgR9nG328T9dApcW0QL0P2h0x_Dr3YJchtgpsUw7AFTbx4J4BfE0LsTlI0bG0NEoRyAeI6ab3Zw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

THEME (Christmas Bread): Greek Christmas Bread
Posted by: “Sue H.”

GREEK CHRISTMAS BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Ethnic
Greek Low-Cal
Vegetarian

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pk (or 1 tablespoon) Active Dry
-Yeast
1/4 c Warm Water (110 to 115
-degrees)
1/3 c Sugar
1 t Ground Cardamom
1/4 ts Salt
1 Egg
1/4 c Milk
1/4 c Vegetable Oil
1 1/2 c Whole Wheat Flour
1 c All-Purpose Flour
1/4 c Golden Raisins
1/4 c Walnuts, chopped

Dissolve the yeast in the warm water. Combine the sugar, cardamom,
salt, egg, milk and oil in a large bowl. Mix well. Add the yeast
mixture, flours, raisins and nuts. Mix well. Add enough extra flour
to make soft dough. Turn the dough out onto a floured surface and
knead until smooth and elastic, about 5 minutes. Shape into a round
loaf.

Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with
a damp towel and let rise in a warm place until doubled in bulk,
about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until
brown.

Serves 15

One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6
Sodium: 40 Potassium: 101 Cholesterol: 18

Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 137 Calories; 4g Fat (28.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 43mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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2. THEME (Christmas Bread): Sweet Iced Christmas Bread
Posted by: “Sue H.”

Sweet Iced Christmas Bread

Recipe By :Public domain recipes converted from Meal Master format
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Breads Yeast Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/2 cups unbleached flour — more flour may be
necessary
1 cup milk — warm (105F to 115F)
1 package active dry yeast
1/4 cup sugar
1 egg — at room temperature
1/2 teaspoon salt
1/2 cup butter — at room temperature
1/2 cup cherry — glaced
1/2 cup mixed candied fruits
1/2 cup dates — chopped
1/2 cup walnuts — or pecans coarsely
chopped
1 egg — beaten, mixed with
1 teaspoon milk — or water
7 cherry — halves of glaced
7 walnut halves — pecan or
1/2 cup confectioners’ sugar
1/2 tablespoon vegetable oil
1/4 teaspoon almond extract
water

This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast “starter” gives this bread a full flavor, but you can omit the process if you’re in a hurry.
PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners’ sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves

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Per Serving (excluding unknown items): 132 Calories; 5g Fat (33.6% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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3. THEME (Christmas Bread): Italian Christmas Bread
Posted by: “Sue H.”

Italian Christmas Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 c Warm water (105 to 115
-degrees)
2 pk Active dry yeast
1/2 c Sugar
2 ts Salt
1/2 c (1 stick) butter or
-margarine, softened
3 Eggs, beaten
1 Egg, separated
5 1/2 To 6 - cups sifted
-all-purpose flour
1 c Raisins
1 c (8 oz) mixed candied peel
1/2 c (4 oz) red candied cherries,
-halved
1 tb Butter or margarine, melted
2 tb Water
2 tb Sugar

If possible, check temperature of warm water with a thermometer. Sprinkle
yeast over water in a large bowl, stirring until dissolved. Add 1/2 cup
sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3 cups flour; beat
with wooden spoon or electric mixer until smooth, about 2 minutes.
Gradually, add remaining flour; mix in last part with hand until dough
leaves side of bowl.

Turn dough onto lightly floured board. Knead until smooth, 5 minutes.
(Dough is soft. )Place in lightly greased large bowl; turn to bring greased
side up. Cover with towel; let rise in a warm place, free from drafts,
until double in bulk, about 1 hour.

Grease well and line inside of 8” springform pan with 4” strip of buttered
brown paper. Punch down dough; turn out onto lightly floured pastry cloth
or board. Knead in raisins and candied fruits until well distributed, about
5 minutes. Place dough in prepared pan. Brush top with 1 Tbsp melted
butter. Cover with towel; let rise in warm place, free from drafts, until
more than double in bulk, about 2 hours.

Preheat oven to 350 degrees. With a sharp knife, cut deep cross on top of
bread. Brush with egg white combined with 2 Tbsp water. Bake 30 minutes.
Remove bread form oven. Brush again with egg white mixture and sprinkle
with sugar. Continue baking 30 minutes longer or until golden brown. Remove
from pan; cool on rack. Makes 1 loaf.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2411 Calories; 1g Fat (0.5% calories from fat); 10g Protein; 620g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 4307mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 7 1/2 Fruit; 33 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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4. THEME (Christmas Bread): Three-Tiered Braided Christmas Bread
Posted by: “Sue H.”

Three-tiered Braided Christmas Bread

Recipe By :Emeril Lagasse
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
=== SUN-DRIED TOMATO PASTE ===
1 cup Water
1/4 cup Whole sun-dried tomatoes
3 tablespoons Olive oil
2 teaspoons Chopped garlic
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
=== PESTO ===
1 cup Fresh basil leaves - (lightly packed)
2 tablespoons Pine nuts
1/2 teaspoon Chopped garlic
1/4 teaspoon Freshly-ground black pepper
1/4 teaspoon Salt
3 tablespoons Olive oil
2 tablespoons Freshly-grated Parmigiano-Reggiano cheese
=== TAPENADE ===
20 Kalamata olives - (abt 3/4 cup) — pitted
1 Anchovy fillet
2 teaspoons Chopped garlic
2 tablespoons Olive oil
1/4 teaspoon Freshly-ground black pepper
=== DOUGH ===
(YOU NEED THREE BATCHES OF THIS DOUGH)
1 envelope Dry yeast - (1/4 oz)
1 tablespoon Sugar
1 cup Warm water — (about 110 degrees)
1 teaspoon Salt
3 1/2 cups Bleached all-purpose flour
1 teaspoon Vegetable oil
1 large Egg — beaten
3 teaspoons Kosher salt
1/4 teaspoon Coarsely-ground black pepper

TO MAKE THE PASTE: Combine the water and tomatoes in a small saucepan over medium-high heat. Bring to a boil and cook until softened, about 5 minutes. Drain well. Transfer to a food processor or blender, add the olive oil, garlic, salt and pepper, and process. Puree until the mixture is smooth, about 15 seconds. Set aside.
TO MAKE THE PESTO: Combine all the ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside.
TO MAKE THE TAPENADE: Combine all its ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside.
TO MAKE THE DOUGH: Combine the yeast, sugar, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the sun-dried tomato paste (or pesto or tapenade), salt, and flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees.
TO ASSEMBLE: Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Join the ends of each bread loaf and pinch all three together. Begin braiding, lapping each loaf one at a time over the other, then pinch the remaining ends together. Tuck the pinched ends underneath the braided bread.
Line a baking sheet with parchment or waxed paper. Place the bread on the baking sheet. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. With a pastry brush, brush the beaten egg evenly over the bread. Combine the kosher salt and pepper and sprinkle over the top of the bread. Bake until lightly brown, 45 to 50 minutes. Remove from the oven and cool on a rack.
This recipe yields 1 large braided bread.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing
From the TV FOOD NETWORK - (Show # EM-1B74)

02-09-1999

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1241 Calories; 127g Fat (90.0% calories from fat); 12g Protein; 19g Carbohydrate; 1g Dietary Fiber; 215mg Cholesterol; 9604mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 24 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Another Group Owned By *~Beth~*

To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/

“Oh! Your Hair” Basic Shampoo
Posted by: “Michelle

“Oh! Your Hair” Basic Shampoo

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Hair Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/4 cup water
1/4 cup liquid castile soap
1/2 teaspoon sunflower oil or any light vegetable oil

Mix the ingredients together and shampoo hair as usual.

Although this shampoo may be thinner than commercial products, it produces
a nice lather, thanks to the castile soap.

Source:
“http://www.recipegoldmine.com/beautyhair/";

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2. Aging Skin Fighter
Posted by: “Michelle

Aging Skin Fighter

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 teaspoons plain yogurt
1/2 teaspoon honey
1/2 teaspoon lemon juice
3 capsules vitamin E (equivalent of 300
units)

Combine yogurt, honey and lemon juice. Prick open the vitamin E capsules
and fold contents into the mix. Leave on skin for 15 minutes.

Source:
“http://www.recipegoldmine.com/beauty/";

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3. Almond Bath Bomb
Posted by: “Michelle

Almond Bath Bomb

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bath Recipes Beauty

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/4 cup baking soda
2 tablespoons citric acid or ascorbic acid
1 tablespoon Borax powder
2 tablespoons confectioners’ sugar
2 tablespoons sweet almond oil
1 teaspoon vitamin E oil
1/4 teaspoon essential oil

Combine dry ingredients in bowl and stir until well blended. Drizzle in
almond oil and stir until mixture is moistened. Add vitamin E oil and
fragrance and stir until well mixed. Take teaspoon size globs of mixture
and form balls. If mixture is crumbly, add more vitamin E oil. Put balls
on sheet of wax paper and leave for 2 or 3 hours. Reshape balls, then let
air dry and harden for 10 days. Store in a closed container.

Source:
“http://www.recipegoldmine.com/beauty/";

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4. Almond Bath Oil
Posted by: “Michelle

Almond Bath Oil

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bath Recipes Beauty

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 ounces almond oil
Few drops perfume

Fill a four-ounce bottle with almond oil and the perfume. Let set
overnight.

Source:
“http://www.recipegoldmine.com/beauty/";

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5. Almond Body Oil
Posted by: “Michelle

Almond Body Oil

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups yellow flowers from the herb mullein
2 cups almond oil

Mix in a clean glass jar. Let sit for two weeks.

Strain and apply the resulting oil to the skin. This makes skin smooth and
supple. It is also good for dry, flaky skin.

Source:
“http://www.recipegoldmine.com/beauty/";

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6. Almond-Butter Hand Softner
Posted by: “Michelle

Almond-Butter Hand Softener

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon almond oil
1 cup butter

Mix well. Before bed, massage mixture into hands, then cover with white
cotton gloves. Wear all night while sleeping.

Source:
“http://www.recipegoldmine.com/beauty/";

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7. Almond-Honey Scrub
Posted by: “Michelle

Almond-Honey Scrub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 tablespoons crushed almonds
1 tablespoon honey

Mix. Leave on face for 5 minutes. Rub in well, then rinse.

Source:
“http://www.recipegoldmine.com/beauty/";

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8. Alond-Mayonnaise Scrub
Posted by: “Michelle

Almond-Mayonnaise Scrub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/4 cup almonds
1/8 teaspoon mayonnaise

Grind almonds in blender until they form a meal. Whirl in mayonnaise.
Vinegar-Rinse your skin. Rub in Scrub gently and thoroughly. Leave on skin
for about 10 minutes. Rinse off and follow with Vinegar Rinse.

Source:
“http://www.recipegoldmine.com/beauty/";

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9. Almond-Vanilla Soap
Posted by: “Michelle

Almond-Vanilla Soap

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bath Recipes Beauty

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/3 cup whole almonds
1 bar Castile soap — (4 ounce)
1/4 cup distilled water
1 tablespoon almond oil
1/8 teaspoon vanilla essential oil

Grind the almonds to a fine powder in a food processor and set aside.

Shred the soap and set aside.

In a heavy saucepan bring the water to a boil, then reduce heat to a
simmer; Remove the pan from the heat and add the almond powder, almond oil
and vanilla fragrance oil, stirring until well blended. Spoon the soap
into a mold and let set for five hours or until hardened.

Source:
“http://www.recipegoldmine.com/beauty/";

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10. Apple Facial Toner
Posted by: “Michelle

Apple Facial Toner

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon honey
1 peeled — cored apple

Puree honey with apple in a blender. Smooth over face. Leave on for 15
minutes, then rinse off with cool water.

Source:
“http://www.recipegoldmine.com/beauty/";

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11. Anti-Aging Cream
Posted by: “Michelle

Anti-Aging Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 ounce glycerin
1 ounce witch hazel
1/2 ounce rose water
3 tablespoons honey
3 tablespoons wheat germ oil

Combine ingredients in a glass or ceramic bowl and gently whisk until they
are thoroughly combined. Store the emulsion in a tightly sealed container
at room temperature. It should last for at least 1 month.

Massage the solution into the skin around your eyes and mouth, using a
circular and upward motion. This motion will counteract the natural droop
of gravity. If you have the time, it’s a good idea to hang your head over
the edge of the bed and massage the cream in while you’re partially upside
down.

Source:
“http://www.recipegoldmine.com/beauty/";

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12. Apple Mask
Posted by: “Michelle

Apple Mask

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 apple — cored and quartered
2 tablespoons honey
1/2 teaspoon sage

Drop the apple into a blender and chop. Add honey and sage and refrigerate
for 10 minutes. Pat the mixture onto the face with a light tapping motion,
tapping until the honey feels tacky. Leave mask on for 30 minutes, then
rinse.

Source:
“http://www.recipegoldmine.com/beauty/";

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13. Aromatherpy Bath Oil
Posted by: “Michelle

Aromatherapy Bath Oil

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bath Recipes Beauty

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 drops favorite essential oil
1 teaspoon vegetable oil — (1 to 2)

Add mixture to the water after you’ve soaked a few minutes so the skin can
hydrate. As you emerge, the oil coats your skin with a protective film.
This is very beneficial for dry skin.

Source:
“http://www.recipegoldmine.com/beauty/";

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14. Apricot Mask
Posted by: “Michelle

Apricot Mask

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 apricots
2 tablespoons plain yogurt

Purée in a blender. Apply to face, avoiding eye area, and leave on for 10
to 20 minutes.

Source:
“http://www.recipegoldmine.com/beauty/";

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15. Aromatic Bath Salts
Posted by: “Michelle

Aromatic Bath Salts

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bath Recipes Beauty

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
6 cups Epsom salts
2 tablespoons baby oil with aloe
1/8 teaspoon food coloring paste or gel
1/4 teaspoon essential oil (or more if desired)

Packaging Items
3 x 5-inch zip-type bags (found in craft and bead sections of stores)
or any other type of sealed container to use for gift giving
Squares of fabric or prepared table/beverage sized napkins
Ribbon and decorative ornaments

In large clean mixing bowl, combine all ingredients and mix thoroughly
with whisk. It is extremely important that the mixture be combined evenly,
as the salts are divided into 1/4 cup portions and must appear blended
both in color and fragrance. Using a funnel, seal in zip-type bags (1/4
cup each) or desired storage containers. Add ribbon and ornaments to
package.

Source:
“http://www.recipegoldmine.com/beauty/";

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16. Avocado Eye Cream
Posted by: “Michelle

Avocado Eye Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beauty Skin Care

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
5 drops almond oil
3 ripe avocado slices

Blend almond oil into avocado. Dab around eyes and leave on for 5 minutes.
Rinse.

Source:
“http://www.recipegoldmine.com/beauty/";

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17. Aromatherapy Baths
Posted by: “Michelle

Aromatherapy Baths

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bath Recipes Beauty

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Stress Reduction
3 drops orange essential oil
2 drops lavender essential oil
2 drops ylang-ylang essential oil
1 drop clary sage essential oil

Sore Muscle Relief
3 drops lavender essential oil
2 drops German or Roman chamomile

essential oil
1 drop rosemary essential oil
1 drop juniper essential oil
1 drop peppermint essential oil

Skin Conditioning and Rejuvenation
4 drops lavender essential oil
2 drops ylang-ylang essential oil
1 drop palmarosa essential oil
1 drop geranium essential oil

Sleep Inducing
3 drops German chamomile essential oil
3 drops lavender essential oil
2 drops neroli essential oil

Spirit Uplift
3 drops orange essential oil
2 drops neroli essential oil
2 drops lavender essential oil
1 drop lemon essential oil

General Relaxation
10 drops lavender essential oil
10 drops orange essential oil
5 drops Roman chamomile essential oil
3 drops ylang-ylang essential oil
2 drops clary sage essential oil

Use 8 drops of desired mixture per bath, less if you have sensitive skin.
To disperse the oils more thoroughly in the water, mix them with one
tablespoon of vodka or vinegar before dropping them in the bath.

NOTE: Any of the blends can be used directly in the bath or made into bath
oils.

Source:
“http://www.recipegoldmine.com/beauty/";

To visit group on the web, go to:
http://groups.yahoo.com/group/Non-Edible-Recipes/

wow, those look wonderful. Thank you ..!

From: Beth

Banana Praline Muffins Recipe

Add something extra to the next time you make banana muffins: Pralines!
This recipe replicates the taste of the lovely candy plus
bananas.—Debbie

This recipe is:

Quick

* 9 Servings
* Prep: 10 min.
* Bake: 15 min. + cooling

Ingredients

* 1/3 cup chopped pecans
* 3 tablespoons brown sugar
* 1 tablespoon sour cream
* 3 small ripe bananas, mashed (about 1 cup)
* 1 egg, lightly beaten
* 1/2 cup sugar
* 1/4 cup canola oil
* 1-1/2 cups biscuit/baking mix

Directions

* In a small bowl, combine pecans, brown sugar and sour cream; set
aside. In a large bowl, combine bananas, egg, sugar and oil; mix well.
Add baking mix and stir just until moistened.
* Fill greased or paper-lined muffin cups two-thirds full. Place 1
teaspoonful of pecan mixture in center of each muffin.
* Bake at 400° for 15-18 minutes or until muffins test done. Cool
in pan 10 minutes before removing to a wire rack. Yield: about 9
muffins.

Nutrition Facts: 1 serving (1 each) equals 268 calories, 13 g fat (2 g
saturated fat), 25 mg cholesterol, 262 mg sodium, 37 g carbohydrate, 2 g
fiber, 3 g protein.

Banana Praline Muffins published in Country Woman May/June 1995, p35

Tip:
Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time
to bake each morning before school. So I devote 1 day a month to making
large batches of cinnamon rolls, doughnuts, cream cheese rolls and
muffins. I place them in heavy-duty resealable plastic bags labeled with
the date. (They freeze for about 2 months.) On busy mornings, it’s a
snap to pop a few in the microwave to warm. The kids love the
fresh-baked flavor. —Lori T.

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________________________________________________________________________
2a. HELP!
Posted by: “Sally
Hi All,
I am running our of all purpose flour, I need to make my sugar cookie dough. The road are bad here. Can I use bread flour insead? Thanks, Sally
Sally in Northeast Tennessee

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2b. Re: HELP!
Posted by: “WAC”

Yes but don’t expect the same results. Bread flour has a higher gluten content that all-purpose flour, especially in the south. (Northern wheat has a higher gluten content than wheat grown in the south.) Your dough will be a little heavier but that won’t make as much difference in a cookie as it would in a muffin. One hint I’ve heard (but have not tried) is to either whisk or sift your flour before measuring. You could also measure and then remove 1-2 T. per cup.

________________________________

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3. Cranberry Sweet Rolls Recipe
Posted by: “Beth”

I don’t think the lady that had that one recipe posted the cream cheese
rolls posted them on taste of home which is where I got that recipe but
here is a sweet roll recipe for Christmas from another lady. Maybe this
one will work.

Cranberry Sweet Rolls Recipe

Christmas morning will be sweeter than ever when you serve these festive
rolls topped with a rich and creamy frosting. They rise nice and high
and hold their shape. Plus, the tart cranberry filling is a nice change
of pace from cinnamon rolls.Mrs. Otto (Germaine) Stank,

This recipe is:

Contest Winning

* 15 Servings
* Prep: 55 min. + rising Bake: 25 min.

Ingredients

* 1-1/4 cups sugar, divided
* 1/2 cup water
* 2 cups cranberries
* 1 teaspoon grated orange peel
* 2 packages (1/4 ounce each) active dry yeast
* 1/2 cup warm water (110° to 115°)
* 1/2 cup butter, softened
* 1/2 cup milk
* 2 eggs
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 4-1/2 to 5 cups all-purpose flour
* Melted butter
* CREAM CHEESE FROSTING:
* 1 cup confectioners’ sugar
* 3 tablespoons cream cheese, softened
* 1/4 cup butter, softened
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon milk

Directions

* In a large saucepan, bring 3/4 cup sugar and water to a boil. Add
cranberries; return to a boil. Boil, uncovered, for 20 minutes or until
berries pop, stirring occasionally. Stir in orange peel; cover and
chill.
* In a large bowl, dissolve yeast in warm water. Add the next six
ingredients, the remaining sugar and 3 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough. Turn the dough onto a
floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl; turn once to grease top. Cover and let rise in
a warm place until doubled, about 1 hour.
* Punch dough down. Roll into a 15-in. x 10-in. rectangle; brush
with butter. Spread cranberry filling over dough to within 1 in. of
edges. Roll up, jelly roll style, starting at a long side.
* Cut into 15 slices; place, cut side down, in a greased 13-in. x
9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
* Bake at 375° for 25-30 minutes or until golden brown. Cool in
pan 5 minutes; remove to a wire rack to cool.
* In a small bowl, beat cream cheese frosting ingredients until
smooth; spread the frosting over the warm rolls. Yield: 15 servings.

Nutrition Facts: 1 serving (1 each) equals 356 calories, 12 g fat (7 g
saturated fat), 60 mg cholesterol, 281 mg sodium, 56 g carbohydrate, 2 g
fiber, 6 g protein.

Cranberry Sweet Rolls published in Country December/January 1997, p49

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4. Sunshine Sweet Rolls Recipe
Posted by: “Beth”

Sunshine Sweet Rolls Recipe

This bread-machine recipe is my new favorite. The cream cheese filling
and drizzled icing make these golden brown rolls a special treat for
breakfast or snacking. Alice Shepherd, Maryville, Tennessee

This recipe is:

Contest Winning

* 12 Servings
* Prep: 30 min. + rising
* Bake: 25 min.

Ingredients

* 1-1/2 cups warm water (110° to 115°)
* 1/4 cup canola oil
* 1/4 cup shredded carrot
* 4-1/2 cups all-purpose flour
* 1/4 cup sugar
* 1-1/2 teaspoons salt
* 2 teaspoons active dry yeast
* FILLING:
* 1 package (8 ounces) cream cheese, softened
* 1/4 cup sugar
* 1 teaspoon vanilla extract
* 1 package (3 ounces) cook-and-serve vanilla pudding mix
* 1 jar (6 ounces) carrot baby food
* 1 teaspoon ground cinnamon
* GLAZE:
* 1/2 cup confectioners’ sugar
* 2 to 3 teaspoons orange juice
* 1/2 teaspoon grated orange peel
* 1/4 teaspoon vanilla extract

Directions

* In bread machine pan, place the first seven 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).
* Meanwhile, in a small bowl, beat the cream cheese, sugar and
vanilla until smooth; set aside. In a microwave-safe bowl, combine the
pudding mix, baby food and cinnamon until smooth. Cover and microwave on
high for 2 minutes; stir.
* When cycle is completed, turn dough onto a lightly floured
surface. Divide in half; shape each portion into a ball. Roll each into
a 9-in. x 8-in. rectangle. Spread cream cheese mixture to within 1/2 in.
of edges; top with carrot mixture. Roll up jelly-roll style, starting
with a long side; pinch seam to seal.
* Cut each into six rolls. Place cut side up in two greased 9-in.
square baking pans. Cover and let rise in a warm place until doubled,
about 30 minutes.
* Bake at 350° for 25-30 minutes or until golden brown. Cool on
wire racks for 5 minutes. Combine glaze ingredients; drizzle over warm
rolls. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 364 calories, 12 g fat (5 g
saturated fat), 21 mg cholesterol, 404 mg sodium, 58 g carbohydrate, 2 g
fiber, 7 g protein.

Sunshine Sweet Rolls published in Taste of Home August/September 2005, p
27

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________________________________________________________________________
5. Cheese Danish Dessert Recipe
Posted by: “Beth”

Cheese Danish Dessert Recipe

I SAW this recipe in our local newspaper and modified it so that it
serves two. Cheese Danish has become standard fare at our house. When
company drops by, I simple double the recipe to accommodate my guests.
They love this sweet treat, and so do I - it’s delicious and preparation
time is minimal. -Mary Margaret Merritt,

This recipe is:

Quick

* 2 Servings
* Prep/Total Time: 30 min.

Ingredients

* 1 tube (4 ounces) refrigerated crescent rolls
* 1 package (3 ounces) cream cheese, softened
* 1/4 cup sugar
* 1/4 teaspoon vanilla extract
* 1 teaspoon butter, melted
* Cinnamon-sugar

Directions

* Unroll crescent roll dough and separate into two rectangles; place
on an ungreased baking sheet and press the perforations together.
* In a small bowl, beat cream cheese, sugar and vanilla until
smooth. Spread over half of each rectangle; fold dough over filling and
pinch to seal. Brush with butter; sprinkle with cinnamon-sugar if
desired.
* Bake at 350° for 15-20 minutes or until golden brown. Yield: 2
servings.

Nutrition Facts: 1 serving (1 each) equals 486 calories, 29 g fat (14 g
saturated fat), 52 mg cholesterol, 591 mg sodium, 48 g carbohydrate, 0
fiber, 7 g protein.

Cheese Danish Dessert published in Reminisce May/June 1996, p45

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6. Christmas Tree Sweet Rolls Recipe
Posted by: “Beth”

Christmas Tree Sweet Rolls Recipe

Every Christmas Eve, I make a special bread to enjoy the next morning
while opening gifts. I often share one of the “trees” with a neighbor.

* 22 Servings
* Prep: 20 min. + rising
* Bake: 20 min. + cooling

Ingredients

* 2 packages (1/4 ounce each) active dry yeast
* 2-1/2 cups warm water (110° to 115°), divided
* 1/2 cup nonfat dry milk powder
* 1/2 cup canola oil
* 2 tablespoons sugar
* 2 teaspoons salt
* 7 to 8 cups all-purpose flour
* FILLING:
* 1 package (8 ounces) cream cheese, softened
* 1/3 cup sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1 can (8 ounces) crushed pineapple, well drained
* 1/2 cup chopped red and green candied cherries
* 1/4 cup chopped pecans
* GLAZE:
* 2 cups confectioners’ sugar
* 2 tablespoons milk
* 1 tablespoon butter, softened
* 1 teaspoon vanilla extract
* Red candied cherries and green colored sugar

Directions

* In a large bowl, dissolve yeast in 1/2 cup warm water. Add the
milk powder; oil, sugar, salt, remaining water and 2 cups flour. Beat on
medium speed for 2 minutes. Stir in enough remaining flour to form a
soft dough. Turn onto a floured surface; knead until smooth and elastic,
about 1 hour.
* Meanwhile, in a small bowl, beat the cream cheese, sugar, vanilla
and cinnamon until blended. Stir in the pineapple, cherries and pecans;
set aside.
* Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each portion into an 11-in. x 9-in. rectangle. Spread filling
to within 1/2 on. of edges. Roll up each rectangle jelly-roll style,
starting with a long side; pinch seam to seal.
* To form a tree, cut each log into 11 slices, 1 in. each. Cover two
baking sheets with foil and grease well. Center one slice near the top
of each prepared baking sheet for treetop. Arrange slices with sides
touching in three more rows, adding one slice for each row, forming a
tree. Center the remaining slice below the tree trunk. Cover and let
rise until doubled, about 30 minutes.
* Bake at 350° for 20-25 minutes or until golden brown. Transfer
foil with trees to wire racks; cool for 20 minutes.
* For glaze, in a bowl, beat the confectioners’ sugar, milk, butter
and vanilla until smooth. Transfer to a small pastry or plastic bag; cut
a small hole in a corner of the bag. Pipe garlands on trees. Decorate
with cherries and colored sugar. Yield: 2 trees (11 rolls each).

Nutrition Facts: 1 serving (1 each) equals 329 calories, 11 g fat (3 g
saturated fat), 13 mg cholesterol, 270 mg sodium, 53 g carbohydrate, 1 g
fiber, 6 g protein.

Christmas Tree Sweet Rolls published in Taste of Home’s Holiday &
Celebrations Cookbook Annual 2003, p111

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7. Pepperoni Bread
Posted by: “*~Tamara~*”

Pepperoni Bread

1 loaf frozen bread dough
1 stick pepperoni, peeled and sliced thinly
4 oz. mozzarella cheese, shredded
1 egg
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon salt,1/4 teaspoon black pepper
4 oz. mushrooms, sliced (optional)
Sesame seeds

Thaw bread dough according to package directions.
Pre-heat oven to 375 degrees. Spray cooking oil on a cookie sheet. Spread dough out almost to the edges of the cookie sheet.

Mix together the egg and all seasonings (not sesame seeds) Spread 1/2 of this mixture on the bread dough. Place a two row layer of pepperoni down the center of the bread dough.

Add sliced mushrooms(optional). Add mozzarella cheese. Pull up the sides of the bread, and crimp or pinch together.

Turn crimped side over so it is on the bottom. Do this carefully, as the crimping can open up. Spread remaining egg mixture on top of the dough. Generously sprinkle sesame seeds on top.

Bake at 375 degrees for 25 minutes.

Serving bread hot is best. Pepperoni bread is also good cold.

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8. Boston Brown Bread with Raisins
Posted by: “*~Tamara~*”

Boston Brown Bread with Raisins

1-1/2 cups raisins
1-1/2 cups boiling water
1 Tablespoon vegetable shortening
1 cup sugar
1 large egg
2-3/4 cups all-purpose flour
2 teaspons baking soda
1 teaspoon salt

Preheat oven to 350 degrees. Boil water and raisins together in medium saucepan for 2 minutes. Remove from heat, pour into large bowl, and cool. In medium-sized bowl, mix together shortening, sugar, and egg till well blended. Stir into raisin mixture and blend. In a separate large bowl, mix together flour, baking soda, and salt. Add flour mixture gradually to raisin mixture, blending well but being careful not to overmix. Spoon batter into prepared pans till 2/3s full.

Place baking sheet on oven rack and carefully place cans on the baking sheet. Bake approximately 1 hour till bread has risen and baked to a golden brown. The top should spring back when touched lighly in the center. Do not overbake. Remove cans from oven and place on cooling rack. To remove, use a knife to gently loosen the top edge, invert and tap lightly to get the loaf to slide from the can.

Makes approximately 5 loaves of bread.

Note: This is not an extremely sweet bread, but it is great in the morning toasted or warmed with cream cheese.

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9a. Cherry Nut Bread
Posted by: “*~Tamara~*”

Cherry Nut Bread

1 10-ounce jar of maraschino cherries
1 cup butter at room temperature
2 cups sugar
2 large eggs
1 12-ounce can of evaporated milk
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour one (1) bundt pan or three (3) 8 x 4 inch loaf pans. Drain cherries, reserving 1/2 cup of the juice. Chop the cherries. In large bowl, blend together the butter and sugar till creamy. Beat in the eggs till smooth. Blend in the evaporated milk, vanilla extract, almond extract, and reserved cherry juice. In separate bowl, combine the flour, baking powder, and salt. Add the nuts and cherries and toss to coat (this keeps the nuts and cherries from sinking to the bottom of the loaf). Add flour mixture to the egg/milk mixture. Stir just till moistened thoroughly; do not overmix. Pour into prepared pans. Bake for 55-65 minutes (40 minutes for loaf pans) till done (golden brown, beginning to pull away from the sides of the pan, springs back when lightly touched). Remove from oven and cool in pans for 5 minutes. Then remove from pans and cool completely.

Note: If you do the bundt pan, you may wish to glaze the bread with a glaze made of powdered sugar and a little bit of milk.

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10a. Cranberry Nut Bread
Posted by: “*~Tamara~*”

Cranberry Nut Bread

2 1-2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup applesauce
1 large egg well beaten
3/4 cup orange juice
1 teaspoon grated orange peel
1 cup fresh cranberries chopped
1/2 cup chopped walnuts or pecans

Heat oven to 350 degrees. Grease and flour one (1) 9 x 5 inch loaf pan. Sift together flour, sugar, baking powder, and salt into large bowl. In another bowl combine applesauce, egg, orange juice, and orange peel till well blended. Fold applesauce mixture into flour mixture, combining until just thoroughly moistened. Do not overmix. Fold in berries and nuts. (Note: Add a tablespoon of the flour mixture to the nuts and berries before combining them to keep them from sinking to the bottom of the loaf.) Pour into prepared pan. Place in preheated oven and bake 1 hour till done (golden brown, pulling away from the edges of the pan, springs back when touched lightly). Remove and cool for 5 minutes. Remove from pan and cool completely.

Note: This bread can be varied easily by changing the fruit from cranberries to chopped apricots. Also note that if fresh cranberries are not available, you can substitute frozen ones, just let them thaw partially before chopping.

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11a. Cranberry Pumpkin Bread
Posted by: “*~Tamara~*”

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

Quick breads can be made ahead and frozen from 1 to 2 months.

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For some new freezer recipes!

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________________________________________________________________________
12a. Apple Bread
Posted by: “*~Tamara~*”

Apple Bread

3 cups flour
2 cups sugar
1 teaspoon cinnamon
2 eggs
2 teaspoons vanilla
1 1/4 cups oil
2 apples, chopped
1 teaspoon salt
1 cup chopped nuts (optional)
1 teaspoon baking soda

Preheat oven to 300 degrees. In a large bowl, mix together all ingredients until well blended. Pour batter into 2 greased loaf pans. Bake for about 1 hour.

Another Group Owned By *~Beth~*

To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/

Thanks, keep checking back, for I have several more to post.

Merry Christmas to you and your family.

Cornmeal Waffles with Spicy Chili

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 large eggs
Spicy chili, recipe follows
Shredded Cheddar, for garnish
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish

Directions
Preheat waffle iron according to manufacturer’Preheat waffle
In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle
iron and bake in batches. Set aside and keep warm.
Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and
chopped fresh cilantro.

Spicy Chili:

1 pound lean ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles

In a large Dutch oven over medium-high heat, brown ground chuck, until
beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt
and pepper.
Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles.
Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
Yield: 10 to 12 servings

To visit group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/

Butter Crunch Adapted from Candy Recipes & Other Confections by May B. Van Arsdale and Ruth Parrish Casa Emellos

The base of the candy:
1 cup (2 sticks) unsalted butter
1 cup sugar
1 hefty pinch of salt
1 T light corn syrup*

First Optional Topping
6 oz semi sweet chocolate, chopped (John’s family used chocolate chips; I used plain chocolate)
Approx. 1 cup chopped pecans (I used a tad more)

Second Optional Topping6 oz good quality milk chocolate, chopped
Approx. 1 cup chopped roasted, salted peanuts (I used a tad more)
Several pinches (to taste) of good quality, coarse sea salt

Prepare a cookie sheet by lining it with foil (not strictly necessary, but I prefer to line my cookie sheets). Make sure your cookie sheet has a rim. Spray the foil with nonstick spray and then wipe with a paper towel, so that the layer of grease is not thick. The recipe calls for buttering the sheet, but I had problems with the butter melting and pooling; this seemed to work better for me.

In a 2-3 quart heavy stainless steel or copper sauce pan melt 2 sticks of butter at a very low temperature. When the butter is melted, add the sugar and salt, stirring all the while. As the butter and sugar blend, gradually increase the heat to medium, stirring most of the time with a wooden spoon. When the mixture is blended, add the light corn syrup. Continue to cook with the candy thermometer in the pan until the mixture reaches 300 degrees. Stir it often, especially at the end, so that it does not burn.

Working quickly, pour the mixture out onto the prepared cookie sheet. It will spread out and cover the pan in a fairly thin layer (mine covered about 2/3 of the pan and was thicker than John remembered—I have no idea why). Wait a few moments, maybe 1-2 minutes, then sprinkle the chocolate over the top of the toffee, spreading it out as it melts. Then sprinkle your topping of choice over the chocolate, pressing quickly and lightly to encourage the nuts and salt (if using) to stick. Chill until hard and cold. Break into edible pieces and store in cookie tin or other container. Store in the refrigerator or in a cool spot in the house (mine has been fine on the dining room table, but the original recipe did call for chilling).
*Note from John’s mom: “The [light corn] syrup was not in the original recipe. Years after my mother was making this candy, we learned that by adding the syrup, we were able to ensure that the mixture of butter and sugar would become more stable. This lessened the chance that the two ingredients would separate and we would have to start it all over from scratch.”
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http://thespicedlife.blogspot.com/

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Eagle Brand Cranberry Salad

1 (14 ounce) can Eagle Brand milk
1/4 cup lemon juice
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1 (8 ounce) Cool Whip

Blend Eagle Brand and lemon juice. Stir in cranberry sauce, crushed
pineapple, pecans and Cool Whip. Freeze mixture. Remove 10 minutes
before serving.
Print This Recipe
http://www.nancyskitchen.com/cool-whip-recipes/cranberry-pecan-salad.ht\ml#

Daily Newsletter Archives
http://www.nancyskitchen.com/

Re: gift giving
Posted by: “Pondering Cat”

How about being honest with the kids and tell them that last year, you spent more than you could afford and it didn’t matter to the kids. Tell them that this year, you want the holiday not to be about money spent on gifts and about being together. Why not have a special meal or special even such as renting a movie and make popcorn or play games that day. I agree that money shouldn’t be the main goal of the season.

We were not full of money growing up. My husband and I are not full of money now. We plan on sending out an email after the first of the year that we won’t be able to afford gift items for everyone’s birthdays from now on, but will try with birthday gifts for the kids. Our nieces and nephew were able to pick their gifts for birthdays and Christmas this year. They changed their mind everyday and got confused after we bought them what they asked for. I think they just get too much. We took them school shopping and we tend to spend more than their parents who buy them the least expensive thing that they can find. Well, they wore the clothes a couple of times and some outfits not at all. Basically, they picked outfits that were “cool” but unusual so they never wore them. Yes, they forgot the items as soon as they were out of their site. So we don’t plan to do that again. We can use the money more and our bills or our closets will appreciate the money
more than the kids did.

We had neighbors who grew up in the 50s who told us that their parents decided to forgo the boughten gifts and decided to have the kids make gifts to make the other siblings know how special they were to them. (There were five kids.) Everyone was supposed to make gifts that they themselves would love to have. Well, the kids didn’t do anything, but the parents made some very nice items. The father made some wood crafts and the mother made some sewing crafts. The parents kept reminding the kids, but the kids never did anything. They figured that they would get whatever mom and dad gave them and not worry about their siblings. Christmas morning came and the parents knew that only their presents were under the tree. They woke up and the kids were waiting around the tree and the parents acted like they didn’t know the kids didn’t do anything. The parents announced that since the goal was to make items that you yourself would love to have,
then everyone got whatever they made for every one else. The parents kept their gifts that they “made for the kids.” Well, the children were embarrassed and got the message.. The parents made each other some items such as spice rack for the mom and a nice shirt for the dad. The parents explained that if it didn’t matter to the kids to make anything for their siblings, then obviously, the gifts weren’t that important to them.

The next year, the parents said that same thing, but that they would expect the children to make gifts for their siblings and for those who didn’t make anything, they would forfeit their gifts to the others. The kids started to make some items that were nice. The guy showed us a pencil box that his brother made him that he still used. He didn’t always keep pencils in it, but sometimes kept money or other precious items in it. It was pretty nice. His brother tried to carve some abstract designs and it looked nice. He said that he made some doll furniture for a doll house that he knew his father was making for the girls. He did say that after the kids got involved in making the gifts, they started to get excited about seeing how well their siblings would like their gifts. He said that first Christmas, the kids were disappointed, but it was their own fault. After that, they really got into the holiday.

We only got to ask for one gift growing up which if it didn’t cost too much, we would get, otherwise, we got necessities. As we got older, we were very appreciative of clothes. I guess that we were more frugal back then than we are now.

I don’t think kids really appreciate everything that they get because some kids get so much or kids are upset that they aren’t getting what the kid down the street got. I am not sure, but why not have a special meal together. My husband and I still have holidays where we don’t buy for each other because we can’t afford it which I plan to change next year. Next year, we will come first and everyone else that we buy for will come second.

Also, I hope to start making homemade or hand crafted gifts for people. When I make things, I really think about the recipient and how much they mean to me. Also, we have one “friend” who likes to take all the gifts back to get the money and then the kids and husband really don’t get the benefit of the gifts. If I make them, then she can’t return them to the store to spend the money on booze or other things. Also, she will be less likely to find buyers for items that are personalized with her family names. It is crazy, but I don’t think that commercialization does the holiday a lot of good.

Take time out to take care of yourself and your emotional needs. After all the loss that you have endured, you need a break and not to be disappointed by having your efforts ignored or unappreciated.

Pondering Cat
http://www.flickr.com/photos/pondering_cat/
A man once told me that we treat our pets better than some people treat their kids.
I hope his meaning was that people should treat their kids better...
**********************************************

help for ear mites
Posted by: “Pondering Cat”

We have to use olive oil or vegetable oil on our cat for ear mites. The kitten reacted to the ear mite medicine at the vet and started to foam at the mouth. She had an allergic reaction and had to have a shot of antihistamine. She can’t have the ear mite medication since she reacted so badly. When we see the brown wax in her ears, we need to use vegetable oil/olive oil for two weeks. We also need to wash the cat bedding and blankets during that time. She is a little over a year old and has had to be treated once since the initial reaction at the vet. We almost lost her, so in her case, the vegetable oil or olive oil is a must so she doesn’t react and die.

We put a couple of drops in each ear and kind of rub and massage her ears. We wait a few minutes and use a cotten ball to grab the excess so it doesn’t go all over. She enjoys the ear rub, but shakes her head afterwards.

I think the original poster said the friend was unable to afford food let alone vet treatment for the cat. I think this treatment is better than none and I think it is worse for the cat to not be treated.

I think it is great that racy was sharing information, but I don’t think vegetable oil is that bad and I am not sure what harm it can do since our vet told us we had to do this since the our cat had an allergic reaction to the medicine.

Before medicine evolved to what it is now, home remedies were the norm for humans and animals. I’m not saying one is better than the other. I know that I like a lot of medicines because they make me feel better, but I still use home remedies when I can because of the cost and I like to stay away from harsh chemicals when I can.

Pondering Cat
http://www.flickr.com/photos/pondering_cat/

http://www.noradsanta.org/
http://www.noradsanta.org/

Website to
Track Santa on Christmas Eve. It shows were Santa is in the world
delivering presents. The Website Opens Dec. 1st. Happy Holidays!!

To visit your group on the web, go to:
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/

CROCKPOT APPLE CARAMEL DESSERT

2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream

Peel, core and cut each apple into 18 wedges; set aside. Combine apple
juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop
peanut butter, 1 tsp at a time, over ingredients in crock pot and stir.
Add apple wedges; cover and cook on LOW for 5 hrs. Stir thoroughly, then
cook 1 hr more. Serve approx 1/3 cup of warm mixture over a slice of
angel food cake or ice cream.

PLEASE NOTE: If you see a recipe on this site that you would like to share
on your own list or another list, we simply ask that you add “Found on
crockpot-recipes@yahoogroups.com“.

To visit group on the web, go to:
http://groups.yahoo.com/group/crockpot-recipes/

Eggnog Fudge
Posted by: “BarbH”

Eggnog Fudge

INGREDIENTS

½ cup - 1 stick margarine
¾ cup eggnog
2 cup sugar
10 ounces white chocolate, coarsely chopped
½ teaspoon ground nutmeg
1 jar (7 ounces) marshmallow crème
1 cup pecan, chopped
1 tablespoon rum or 1 teaspoon rum extract

INSTRUCTIONS

In a heavy medium saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator for up to 1 week.

Note: I didn’t have white chocolate so used semi-sweet baking chocolate. Turned out good.

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2. Corned Venison Hash
Posted by: “BarbH”

Corned Venison Hash

INGREDIENTS

2 tablespoons bacon drippings
1 large onion, chopped
3 cups cooked, chopped corned venison
2 med. potatoes diced
2 tablespoons flour
2 clove garlic, minced
3 cups beef/venison broth
¼ teaspoon black pepper
¼ teaspoon seasoned salt
1 teaspoon chili powder
¼ teaspoon sage

INSTRUCTIONS

Brown onion and potatoes in bacon fat. Add flour and brown. Add broth and other ingredients. Let simmer until tender.

To visit group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/

Posted by: “oommpapa

This is my recipe for fudge, I make several, pans every year because the
first
one never lasts till Christmas. Enjoy Sandy

Good Fudge

1 13 oz. jar marshmallow cream
3 sticks butter
6 cups sugar
8 ozs. semi sweet baking chocolate
12 oz. milk chocolate chips
1 T. Mexican vanilla*
optional 1-2 cups chopped walnuts or pecans

Put butter, sugar and evaporated milk in a large heavy saucepan.
Bring to a full rolling boil over medium heat, stirring constantly!!!.
Boil 4 minutes until a candy thermometer reaches 234*, not 233* must be
234*
Remove from heat and add chocolates and marshmallow. Stir well until it
is melted all together and add vanilla and nuts.
Pour into a sheetcake pan that you buttered ahead of time.
Set on the back porch to cool. cut in 1 inch squares and eat when cool

Never fails and is not as the heavy chocolate taste that I don’t like in
so many fudges.
*I like Mexican vanilla but regular vanilla will work just as well.
I have a 2 liter bottle I have been trying to use up for several years,
and I think it
gets better with age

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2. PA Dutch Clam Soup
Posted by: “Susie”

This is a soup my grandma used to make every now and then. We absolutely loved it but I could never reproduce it until now. I made it yesterday and it was so fantastic. I called my grown kids over for supper. They enjoyed it also. Here Goes....

1 stalk celery (small dice)
1 small onion (small dice)
2 tablespoons butter
splash olive oil
1 medium potato (small dice)
2 cups frozen white corn
1 32 oz carton chicken stock
8 oz clam juice
10 oz can of clams with juice
handful of parsley (chopped)

Saute the celery and onion in the butter/oil about 3 minutes and add potato and corn. Continue sauteing until tender. Add the stock, clam juice and the juice from the can of clams and cook about 5 minutes. Add the clams and cook another 5 minutes. Add parsley and serve with saltines or oyster crackers.

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4. SHRIMP MARINARA
Posted by: “oommpapa

SHRIMP MARINARA (Shrimp with Tomato Sauce)

SERVES 4
This Italian-style shrimp recipe is quick, easy, healthy and delicious.
Serve with rice, pasta, polenta or Garlic and Parmesan Cheese Grits.

INGREDIENTS
2 tablespoons olive oil
1/2 cup chopped onion
1-1/2 cups chopped green pepper
3 large cloves garlic, minced
1 cup shrimp or chicken broth
1 can (14.5 ounces) diced tomatoes, preferably unsalted, with juices
1 tablespoon dry basil leaves (use 2 tablespoons fresh if available)
1 tablespoon dry parsley leaves (use 2 tablespoons fresh if available)
Salt and pepper to taste
1-1/2 pound medium or large shrimp, peeled

Heat a medium skillet over medium-high heat. Add the olive oil, then the
onions and green peppers. Sauté until vegetables are softened, about 5
minutes. Add the garlic and sauté one more minute. Add the broth, tomatoes,
basil, parsley, salt an pepper. Cook, uncovered, until reduced by half, about 10
minutes. Add the shrimp; cover and cook until shrimp turn pink, about 4
minutes. Serve immediately.

Teri’s Kitchen.
_http://teriskitchen.com_ (http://teriskitchen.com)

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5. Caribbean Veggie Stew
Posted by: “Sydne2

Caribbean Veggie Stew

2 C chopped onion
3 C chopped cabbage
1 fresh cayenne, minced
2 T cooking oil
1 T fresh ginger, grated
2 C water
2 C sweet potatoes, diced
2 C tomatoes, peeled and chopped
1/2 t allspice
1 C fresh okra, thinly sliced
3 T fresh lime juice
1/2 C raw peanuts, grated
1 C coconut milk
3 T fresh cilantro, minced
Salt and pepper to taste

In a large Dutch oven, sauté onion and cabbage in oil, add cayenne and
cook 10 minutes; add ginger and water; bring to a boil and add sweet
potatoes and peanuts; cover and cook until potatoes are tender; add
tomatoes, cook 10 minutes; add okra and lime juice, cook just until okra
is el dente,
Stir in coconut milk and cilantro; taste and adjust seasoning with salt
and pepper. Serve over rice or with crusty bread.

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6. GARLIC AND PARMESAN CHEESE GRITS
Posted by: “oommpapa

GARLIC AND PARMESAN CHEESE GRITS
SERVES 4

INGREDIENTS
2 tablespoons plus 1 tablespoon butter, divided
1/2 cup finely chopped onion
2 large cloves garlic, minced
1 cup quick grits (not instant)
3 cups water, or according to grits package directions
Salt to taste
1/2 cup freshly grated Parmesan cheese
Pepper to taste

Heat a medium saucepan over medium-high heat. Add 2 tablespoons of butter
and swirl to coat bottom of pan. Add the onions and sauté until slightly
softened, about 2 minutes. Add the garlic and sauté another minute. Add the
water and bring to a brisk boil. Gradually whisk in the grits, breaking up
any lumps that form. Reduce heat to medium-low, cover, and cook until grits
are thickened, about 5 minutes. (You don’t want this too thick, so add a
little water if needed.) Remove from heat. Stir in the cheese, 1 tablespoon of
butter, more salt and lots of freshly ground pepper. Serve immediately.

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7a. Santa’s Whiskers
Posted by: “oommpapa

Santa’s Whiskers

Ingredients
1 cup margarine
1/2 cup Sue Bee Honey
1/2 cup sugar
1 tsp. almond flavoring
2-3/4 cup flour
3/4 cup green candied cherries
3/4 cup red candied cherries
1/2 cup pecans
coconut

Directions
Cream together margarine, honey and sugar.
Stir in remaining ingredients, except coconut.
Roll dough into an 18-inch log and roll in coconut
that has been sprinkled on waxed paper.
Slice into 1/2-inch cookies and bake on a greased
cookie sheet for 10 minutes at 375 degrees.
Makes about 2-1/2 dozen cookies.

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8. How to Make an Old Fashioned Southern Fruit Cake
Posted by: “Ginny Butterfield”

How to Make an Old Fashioned Southern Fruit Cake
Member
By Sarah Wilson CCRP

Fruit Cake
Images by Sarah Wilson (c) copyrighted
Christmas holidays do not start until the fruit cake has been baked. This is the best part of Christmas for me as it puts me in a festive mood. Here is a great recipe that will have your fruit cake lovers begging for more.

Things You’ll Need:
a.. 32oz Container of Chopped Fruit Mixture (i.e. candied apples, pineapples, red cherries, green cherries)
b.. 8oz Whole Green Cherries (candied)
c.. 8oz Whole Red Cherries (candied)
d.. 1/2 cup Pitted Dates (chopped)
e.. 2 cup Dark Raisins
f.. 2 cups White Raisins
g.. 1 cup Walnuts (chopped)
h.. 1 cup Brazillian Nuts (chopped)
i.. 2 cups Pecan (chopped)
j.. 1 cup Pecan (halves)
k.. 1 cup Granulated Sugar
l.. 1 cup Light Brown sugar
m.. 2 cups Self-rising Flour
n.. 2 sticks Butter (softened)
o.. 1 bottle each of Rum, Black Walnut and Vanilla Flavor
p.. 5 eggs
q.. 1 bottle Dry Sherry
r.. Cook at 250 degrees fahrenheit
1.. Step 1
Pour the mixed fruit, raisins and chopped nuts in a large bowl. Add two cups of flour and mix until fruit and nuts are coated with flour. Heat the oven to 250 degrees Fahrenheit.

2.. Step 2

Add sherryand mix
Pour a cup of sherry over the nut and fruit mixture. Mix well and cover. Let set for at least 2 hours.

3.. Step 3

Make batter to hold fruit and nut mixture
Combine 1 tablespoon each of Walnut, Rum and Vanilla flavor with eggs, flour, butter and sugar in a large mixing bowl. Use mixer and mix until batter is smooth.

4.. Step 4

Combine batter with fruit and nut mixture
Gradually stir the fruit and nut mixture into the batter. If it gets hard to stir, add about 1/2cup of sherry or water.

5.. Step 5

Decorate the cake
Using bundt-style cake pans, line them with wax paper. Grease paper lining lightly with butter or spray oil coating. The mixture will be thick so use a scoop to stuff the mixture in the cake pan. Then decorate the fruit cake with whole red and green cherries (alternating) and pecan halves.

6.. Step 6
Cook in preheat 250 degree Fahrenheit oven for 3 hours or until toothpick inserted in the cake comes out clean. Pour sherry over the cake and place in closed container. Serve or place in decorative tin to be given as a Christmas Holiday gift.

—
Virginia Butterfield

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9a. Groom’s Cake
Posted by: “Ginny Butterfield”

Groom’s CakeIngredients
a.. 1 pound of sugar
b.. 1 pound of butter and
c.. 12 yolks of eggs, beaten to a foam (Mix and beat thoroughly together)
d.. Add 1 pound of flour, browned
e.. 2 pounds of currants
f.. 2 pounds of raisins
g.. 1 pound of citron
h.. 12 whites of eggs beaten stiff
Directions
Mix part of the flour with the fruit and stir it in with the sugar, butter and yolks; then add the whites of the eggs, stir in the remainder of the flour and add 2 tablespoonfuls of mixed spices and 1 gill of rose water. Bake three hours. Frost with yellow frosting.

from http://oldfashionedcooking.com/desserts/cakes/wedding/grooms-cake.php/

—
Virginia Butterfield

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10. How to Make An Old Fashioned Southern Chocoate Devils Food Cake
Posted by: “Ginny Butterfield”

How to Make An Old Fashioned Southern Chocoate Devils Food Cake
Member
By KingHostile

Southern Cooking is Home Cooking!
King Hostile
This is a really good cake like we used to have as kids. Takes a little effort but it’s worth it in the end.

a..
Things You’ll Need:
a.. 3 squares of bitter chocolate
b.. 1 cup of milk
c.. 4 eggs
d.. 1 1/2 cups of granulated sugar
e.. 1 cup of cake flour
f.. 2 teaspoons of baking powder
g.. 1 teaspoon of vanilla
h.. 1 container of whipped topping
1.. Step 1
Begin by melting the chocolate in milk over very low heat stirring constantly when the chocolate has melted allow this mixture to cool.
This is also a good time to separate your eggs if you have not done so already.

2.. Step 2
Now beat the egg yolks till they are foamy and and mix the sugar with the eggs stirring them constantly.
Next slowly add the chocolate and milk mixture, still constantly stirring. Add the vanilla at this time.

3.. Step 3
Now you can stir in the flour and baking powder.beat the egg whites until stiff and fold into this mixture.

4.. Step 4
Pour mixture int a buttered spring form pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

5.. Step 5
When cool remove the cake from the pan and split in half and fill with whipped topping.
Slice and serve serves about 8.

—
Virginia Butterfield

To visit group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/

1. Pot Of S’mores
Posted by: “Dorie”

Pot Of S’mores

1 (14 oz) pkg. whole graham crackers crushed
1/2 C. butter melted
1 (14 oz) can sweetened condensed milk
2 C. semi sweet chocolate chips (12 oz)
1 C. butterscotch chips
2 C. miniature marshmallows

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

Line a Dutch oven with heavy duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over the crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long handled tongs, place remaining briquettes on pan, cover.

Cook for 15 minutes or
until chips are melted. To check for doneness use the tongs to lift the cover.

Doriehttp://groups.yahoo.com/group/DoriesRecipeBox/

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2. Christmas Cake Recipe (read all the way to end).
Posted by: “Lynnda”

Christmas Cake Recipe (read all the way to end).

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : HOliday misc

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

Christmas Cake Recipe (read all the way to end).

Brief Description:
This is the way to to get thru the holidays. lol

Ingredients:

2 cups flour
1 stick butter
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
2 bottle wine
2 cups of dried fruit

Directions:
Sample the wine to check quality.

Take a large bowl, check the wine again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.
At this point it’s best to make sure the wine is still OK. Try another cup... Just in case.

Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.

Pick the damned fruit up off floor. Mix on the turner..

If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the wine to check for tonsisticity.
Next, sift two cups of salt...... Or something.

Check the wine again.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner.

Finally, throw the bowl through the window. Finish the wine and wipe counter with the cat.

Go to Tesco and buy cake.
Bingle Jells

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Nutr. Assoc. :
Source: Carol, my good buddy

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3a. Looking for Plantain Recipes
Posted by: “deKoven”

It’s not an it, it’s a banana-like “fruit” used the world over in
countries in South America and other places.

Unlike a banana you don’t eat them raw. If your area has a largish asian
population and/or Mex/South American you should find them in your local
supermarket. They’re used in place of potatos in tropical countries. Or
if you have a good asian market you’ll find them there. They’re usually
stored alongside the bananas in asian markets but in a reg supermarket
they’re usually kept a bit away from the bananas. Store managers have
found from experience that we in this country can’t seem to tell the
difference and tried to use them the same way as bananas.

Raw, they would be woody and fairly tasteless when green. Essentially
there’s three “grades”, fully green, yellow like a banana and then when
“ripe” they develop spots of black. The green ones are used like
potatos, the yellow can be an in-between from banana to dessert and the
ones that turn black are, in my own estimation, the best because they’re
sweet and make good desserts.

Try looking on the internet for “Mafongo”, not really sure how it’s
spelled but I think that’s right. It’s one of the few recipes I know of.
Another is to cut into 1 inch “biscuits” and fry, then mash them down
flat to about 1/2 inch or so and refry. That’s the gist of it. I forget
what it’s called.

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4. Malted Mocha Nut Balls
Posted by: “ny14467”

Malted Mocha Nut Balls

Coffee, chocolate malt powder and malted milk balls are the secret ingredients in these decadent mocha cookies.

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/3 cup chocolate malted milk powder
1 tablespoon instant coffee granules
1/2 cup finely chopped malted milk balls
1/2 cup finely chopped walnuts
Confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy, then beat in vanilla. Combine flour, malted milk powder and coffee granules. Gradually add to creamed mixture and mix well. Stir in finely chopped malted milk balls and walnuts. Roll into 1 inch balls and place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans 1-2 minutes before removing to wire racks. Roll warm cookie balls in confectioners sugar.

Number of Servings: 4 1/2 Dozen

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5. Santa’s Orange Pumpkins
Posted by: “ny14467”

Santa’s Orange Pumpkins

Soft orange and pumpkin flavored cookies with nuts and a orange flavored powdered sugar glaze.

2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 15 ounce can pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts, optional

Orange Glaze:
1 1/2 cups sifted confectioner’s sugar
2-3 tablespoons orange juice
1/2 teaspoon grated orange peel

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat butter, sugar and brown sugar until creamy. Add egg, pumpkin, orange juice and orange peel then beat until combined. Gradually add flour mixture and beat until combined. Stir in nuts and drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake 12-14 minutes until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 tsp glaze. Orange Glaze: In medium bowl, combine sugar, orange juice and orange peel until smooth.

Number of Servings: 24

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6. Crock-a-Noodle Stew
Posted by: “ny14467”

Crock-a-Noodle Stew

4 carrots, peeled and cut in chunks
8 small white onions
2 cloves garlic, minced
2 lb. meaty chicken pieces, skinned
1 14-oz. can chicken broth
3 cups uncooked noodles

Place carrots, onion, and garlic in a 4-quart slow cooker. Top with chicken; pour broth over all. Cover and cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours. Stir in noodles and cook 30 minutes more or until noodles are tender.

Servings: 4 to 6

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7. Eat The Whole Thing Chocolate Chip Bundt Cake
Posted by: “Lynnda”

Eat The Whole Thing Chocolate Chip Bundt Cake

1 pkg. butter recipe cake mix, 2 layer size
1 pkg. chocolate instant pudding mix, 6 oz
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups milk chocolate chips, 12 oz
1 cup powdered sugar
1/4 cup evaporated milk

Preheat oven to 350. Mix the cake mix, pudding mix, sour cream, oil, water and eggs in mixing bowl and beat until blended. Stir in the chocolate chips. Spoon batter into a greased and floured Bundt pan and bake for 55 to 60 minutes or until cake test done. Invert onto a cake plate and cool for 10 to 15 minutes. Whisk powdered sugar and evaporated milk in a bowl until of a glaze consistency and drizzle over the cake. Serves 16 to 20
Source: Simply Sarasota, Junior League of Sarasota, FL, and Recipes Worth Sharing

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8. Grand Marnier Cranberry Creams
Posted by: “ny14467”

Grand Marnier Cranberry Creams

Fluffy powdered sugar candy with dried cranberries, a hint of orange, all dipped in chocolate.

6 oz dried sweetened cranberries
1/4 cup Grand Marnier (orange flavored liqueur)*
1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
2 cups semi-sweet chocolate chips
2 ounces white chocolate, chopped

Soak cranberries in Grand Marnier for 1 hour at room temperature. Drain cranberries reserving marinade. Beat butter, powdered sugar and 2 to 3 tablespoons of the marinade until fluffy. Fold in cranberries and over and chill overnight. Form cranberry mixture into 1-inch balls and place on a wax paper lined baking sheet and chill until firm. Meanwhile, melt chocolate chips in top of a double boiler over simmering water. Dip candies into melted chocolate, turning to coat. Return to refrigerator to set. Melt white chocolate and drizzle or pipe over tops of candy.

Number of Servings: 40

*Orange juice can be used in place of liqueur.

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9a. Bonnie’s Truffles
Posted by: “MA”

Bonnie’s Truffles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
12 oz Chocolate chips
4 tb Unsalted butter
1 c Heavy cream — heated
1 tb Liquor * — (1 to 3)

Recipe by: JPTB11B@prodigy.com (MS BONNIE L BROWN)
* (depends on your taste, I use truffle, Godivia, Kahula
any liquor will do) Put the chips and unsalted butter in
a blender or food processor. Heat cream till steaming, (2
min 30 sec. in the microwave]. Turn on blender or food
processor pour hot cream over chips and butter blend on
high speed until creamy and chocolate is melted. Pour into
a bowl and refrigerate until firm. Then using just under a
tsp. of mixture, roll into balls then roll in chocolate or
colored jimmies, coconut, or crushed walnuts. These are
very rich and really quite good.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5696 Calories; 557g Fat (83.6%
calories from fat); 23g Protein; 223g Carbohydrate; 20g Dietary Fiber;
1319mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Non-Fat Milk; 111 1/2 Fat;
14 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

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To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/

Gluten-Free Recipes

http://simplyrecipes.com/recipes/gluten-free/

http://simplyrecipes.com/recipes/carrot_souffle/

Carrot Soufflé

This soufflé isn’t nearly as touchy as a traditional soufflé. In fact it’s hard to mess up. It barely puffs up, which means it doesn’t deflate that much either. You might want to experiment a bit with the seasonings, such as some ginger, ground or fresh minced, some thyme, maybe a little orange zest, or a pinch of coriander. You might also try substituting all or some of the carrots with parsnips. Just remember the better the inputs, the better the results. A good use of carrots from the farmers market, or organic carrots which tend to be sweeter and more flavorful.
Ingredients

* 2 lbs carrots, peeled, sliced into 1/2-inch rounds
* Salt for salting cooking water
* 1 cup whole milk
* 1 cup Saltine cracker crumbs
* 3/4 cup grated sharp cheddar cheese
* 1/3 cup minced onion
* 1 Tbsp room temperature unsalted butter
* 1 teaspoon Kosher salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon black pepper
* 3 large eggs

Method

1 Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

2 Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.

3 Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.

4 In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

carrot-souffle-2.jpg carrot-souffle-1.jpg

5 Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.

Serves 8.

Simply Recipes http://simplyrecipes.com

[It appears to have started or come from Oregon, for several other companies have also recalled Hazelnuts.....granny

Whole Foods Market® Recalls Bulk Hazelnuts
Mon, 21 Dec 2009 11:43:00 -0600

Whole Foods Market is recalling organic raw hazelnuts (filberts) sold in bulk through its stores in California, Colorado, Kansas, New Mexico, Oregon, Utah and Washington because the nuts were part of a batch that was contaminated with salmonella. The company is also recalling non-organic dry roasted hazelnuts (filberts) sold in bulk through its stores in California, Nevada, Oregon, and Washington, and non-organic raw hazelnuts (filberts) sold in bulk through its stores in Oregon and Washington.

Manage your FDA Subscriptions:

http://www.fda.gov/Safety/Recalls/ucm195026.htm

Harry and David Conducts Hazelnut Recall in Medford, Oregon because of Possible Risk to Health

Company Contact:
Mr. Bill Ihle EVP, Corporate Relations
541 864-2145 (Media Calls Only)

FOR IMMEDIATE RELEASE – December 18, 2009 – Harry and David is voluntarily recalling raw, shelled hazelnut kernels due to concerns of potential Salmonella contamination. The hazelnuts were sold only in our Harry & David Country Village store located in Medford, Oregon. The hazelnuts were supplied to us by Evonuk Oregon Hazelnuts. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The Harry & David Country Village store removed all the raw, shelled hazelnuts supplied by Evonuk from sale on December 17, 2009. This was done in response to a recall issued on December 17, 2009, by Willamette Sheller, Inc., the company that processed the hazelnuts for Evonuk.

The hazelnuts affected by this recall were sold as Filbert (hazelnut) kernels in bulk bin #10077 only at the Harry & David Country Village store, Medford, Oregon, prior to December 18, 2009.

No known illnesses have been reported to date in connection with the hazelnuts.

Consumers who have purchased any of the bulk hazelnuts from the Harry & David Country Village store are encouraged to return them to the store for a full refund.

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Page Last Updated: 12/20/2009

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In the months that followed, 50,000 people were told they may have contracted the virus through faulty injection practices at the clinic and others owned by Dr. Dipak Desai and his partners.

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