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Today's Topics:

    1. THEME: Santa's Victorian Candy Canes (Jamie R)
    2. THEME: Macadamia Nut Fudge (Jamie R)
    3. THEME: Orange Chocolate Meltaways (Jamie R)
    4. TODAY'S THEME: Christmas Breakfast (Jamie R)
    5. Leanne's Christmas Eve Shortcut Cinnamon Buns (Jan Bailey)
    6. CHRISTMAS BREAKFAST CASSEROLE (Jan Bailey)
    7. CHRISTMAS BREAKFAST (Jan Bailey)
    8. BREAKFAST CHRISTMAS TREE (Jan Bailey)
    9. CHRISTMAS MORNING BREAKFAST CASSEROLE (Jan Bailey)
   10. EASY CHRISTMAS BREAKFAST (Jan Bailey)
   11. GRANDMA ROSE'S CHRISTMAS EVE BREAKFAST CAKE (Jan Bailey)
   12. CHRISTMAS BREAKFAST PIZZA (Jan Bailey)
   13. CHRISTMAS BREAKFAST RINGS (Jan Bailey)
   14. CHRISTMAS BREAKFAST RINGS (Jan Bailey)
   15. CHRISTMAS BREAKFAST STRATA (Jan Bailey)
   16. CHRISTMAS BREAKFAST PUNCH (Jan Bailey)
   17. CHRISTMAS BREAKFAST (BETTYE RAST THOMAS) (Jan Bailey)
   18. Microwave Cinnamon Sugar Tortilla Delight (Richard Lee Holbert)


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

Message: 1
Date: Thu, 10 Dec 2009 21:15:48 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Santa's Victorian Candy Canes
Message-ID: <p0611049bc74783ca351d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Santa's Victorian Candy Canes

A candy thermometer
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
1 teaspoon red food coloring

1. Mix the sugar, corn syrup, water, and cream of tartar in a large,
heavy-bottomed saucepan.

2. Stir until the sugar dissolves.

3. Place a candy thermometer in the mixture, and cook without stirring until the
thermometer reaches 265 farenheit.

4. Turn off the heat and add the peppermint extract.

5. Divide the mixture in half by carefully pouring part of it into another pan.

6. Add the red food coloring to one of the pans.

7. While waiting for the candy to cool, grease three cookie sheets (two as
working space, and the third to provide a non-stick surface for the canes to
cool).

8. Butter your hands, and use a buttered spatula to cut off a portion of one of
the clear taffy. Have a helper do the same with the red taffy.

9. Pull and fold the pieces repeatedly on your cookie sheet until they appear
glossy, then roll them into an 8-inch long coil.

10. Give the head of the cane a twist before setting it aside to cool on the
third greased cookie sheet.

Makes: 6 medium sized canes



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

Message: 2
Date: Thu, 10 Dec 2009 21:15:39 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Macadamia Nut Fudge
Message-ID: <p0611049cc74783ca3522@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Macadamia Nut Fudge
Source: Country Woman

SERVINGS 162
CATEGORY Lower Fat
PREP 15 min.
TOTAL 15 min.

2 teaspoons plus 1/2 cup butter, divided
4-1/2 cups granulated sugar
1 can (12 ounces) evaporated milk
3 cups chopped macadamia nuts, divided
3 packages (4 ounces each) German sweet chocolate, chopped
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
2 teaspoons vanilla extract
1/2 teaspoon salt, optional

Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons
butter. Set aside. In a large heavy saucepan, combine the sugar, milk and
remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring
constantly. Remove from the heat; Stir in 2 cups nuts, chopped chocolate,
chocolate chips, marshmallow creme, vanilla and salt if desired. Pour fudge into
prepared pans; sprinkle remaining nuts over top and press in lightly.

Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut
fudge into 1-in. squares. Store in an airtight container.

Yield: about 5 pounds.
Nutrition Facts One serving: 1 piece Calories: 72 Fat: 4 g Saturated Fat: 1 g
Cholesterol: 2 mg Sodium: 16 mg Carbohydrate: 10 g Fiber: 0 g Protein: 1 g



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

Message: 3
Date: Thu, 10 Dec 2009 21:15:04 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Orange Chocolate Meltaways
Message-ID: <p0611049dc74783ca3529@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Orange Chocolate Meltaways
>From Taste of Home
SERVINGS 72
CATEGORY Dessert
PREP 30 min.
TOTAL 30 min.

1 package (11-1/2 ounces) milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon grated orange peel
2-1/2 teaspoons orange extract
1-1/2 cups finely chopped toasted pecans

COATING:
1 cup (6 ounces) milk chocolate chips
2 tablespoons shortening

Place chocolate chips in a mixing bowl; set aside. In a saucepan, bring cream
and orange peel to a gentle boil; immediately pour over chips. Let stand for 1
minute; whisk until smooth. Add the extract. Cover and chill for 35 minutes or
until mixture begins to thicken. Beat for 10-15 seconds or just until mixture
lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed
paper-lined baking sheets. Cover and chill for 5 minutes. Gently shape into
balls; roll half in nuts. In a microwave or double boiler, melt chocolate and
shortening; stir until smooth. Dip remaining balls in chocolate. Place on waxed
paper to harden. Store in the refrigerator. Yield: 6 dozen.

Nutrition Facts One serving: (1 each) Calories: 76 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 5 mg Sodium: 7 mg Carbohydrate: 6 g Fiber: 1 g Protein: 1 g



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

Message: 4
Date: Fri, 11 Dec 2009 01:34:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Christmas Breakfast
Message-ID: <p06240877c73a92f19f6a@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Christmas Breakfast

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

Message: 5
Date: Fri, 11 Dec 2009 06:16:39 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] Leanne's Christmas Eve Shortcut Cinnamon Buns
Message-ID: <55B7183BDD534BB7822A94D3F6CE0150@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

Leanne's Christmas Eve Shortcut Cinnamon Buns

FromSavingdinner.com

Makes 20 buns



These are made the night before and popped in the oven Christmas morning when
the kids are attacking their stockings!



20 unbaked frozen dinner rolls (Bridgeport is a brand I have used)

1 cup brown sugar

1/4 cup instant vanilla pudding mix

2 teaspoons ground cinnamon

1/3 cup butter, melted



Lightly grease a 10 inch bundt cake pan. Place frozen

rolls into the pan and sprinkle with brown sugar, the pudding mix,

and cinnamon. Pour melted butter over the top. If you don't have a bundt pan,
you can use a muffin tin, but they turn out better in a bundt pan.



Cover with a clean, damp cloth and leave overnight at room temperature to rise.



In the morning, preheat the oven to 350 degrees.

Bake rolls for 25 minutes, until golden brown.

Turn rolls out onto a serving plate and dig in!




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

Message: 6
Date: Fri, 11 Dec 2009 06:19:33 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST CASSEROLE
Message-ID: <B2639E37A5B146B6826064D6D06B2430@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST CASSEROLE

Printed from COOKS.COM

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

12 slices white bread
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
2 c. yellow onions, thinly sliced
Salt & pepper to taste
1 1/2 lb. wild sausage
1 lb. cheddar cheese, grated
5 eggs
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 tbsp. chopped fresh parsley

Remove bread crusts and butter bread with soft butter. Melt 1/2 cup butter in a
10-12 inch skillet and brown onions and mushrooms over medium heat until
tender (about 5 minutes). Season with salt and pepper. Cook sausage and cut in
bite- size pieces.

Grease an 11 x 7 inch casserole. Layer 1/2 of bread, mushroom mixture, sausage
and cheese. Repeat layers with cheese on top. Mix eggs, milk, mustards, nutmeg,
1 teaspoon salt and 1/8 teaspoon pepper in a medium mixing bowl. Pour over
casserole. Cover and refrigerate overnight.

Before baking, sprinkle with fresh parsley. Bake uncovered at 350 degrees for 1
hour, or until bubbly.

A good make ahead breakfast that cooks while the presents are being opened
Christmas morning.

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

Message: 7
Date: Fri, 11 Dec 2009 06:20:06 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST
Message-ID: <B4723D98DB8F4BE6B53D313AAE1D82E5@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST

Printed from COOKS.COM

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

1 lb. sausage
6 eggs
1 1/2 c. milk
1 c. cheese (Cheddar)
5 slice bread (barbecue bread)
Pinch of nutmeg
Dried mustard

Line pan with bread. Brown sausage and drain. Sprinkle over bread. Mix eggs,
milk, nutmeg, and mustard together; pour over sausage. Add cheese on top. Bake
at 350 degrees for 1 hour.

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

Message: 8
Date: Fri, 11 Dec 2009 06:21:32 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] BREAKFAST CHRISTMAS TREE
Message-ID: <1CC8F087A5CF4DEAA9B4A819B0C15EAD@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

BREAKFAST CHRISTMAS TREE

Printed from COOKS.COM

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

2 pkgs. refrigerated crescent rolls
2 tbsp. melted butter
2 oz. cream cheese
1 c. confectioners' sugar
Red and green sugar
1 tsp. grated orange peel
3 tbsp. sugar
2 tbsp. orange juice

Preheat oven to 375 degrees. Slice 2 packages of crescent rolls (do not unroll)
into 11 equal pieces and flatten. On ungreased cookie sheet, arrange 10
pieces into a triangle to form tree. Use last piece to make trunk.

Combine butter, sugar, and grated orange peel; brush on dough. Bake 20 minutes.

Meanwhile, cream the cream cheese with powdered sugar and orange juice. Brush on
baked rolls and sprinkle with red and green sugar.

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

Message: 9
Date: Fri, 11 Dec 2009 06:22:43 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS MORNING BREAKFAST CASSEROLE
Message-ID: <ADC80997C9C443F088617BE3F7951527@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS MORNING BREAKFAST CASSEROLE

Printed from COOKS.COM

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

1 lb. sausage
2 1/2 c. milk
10 eggs
1 1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 c. shredded Cheddar cheese
3 slices bread (make cubes, no crust)

Brown sausage, drain grease. Beat together eggs, milk, mustard, and salt. Stir
in sausage, cheese, and bread cubes. Put in greased 9x13 inch baking dish,
let stand overnight in refrigerator. This way, you'll miss NOTHING on Santa's
big morning!

Bake at 350 degrees for 45 minutes to 1 hour. Watch closely last 15 minutes not
to get too brown. Serve with mimosas, coffee, and fruit cups for total meal.
Easy, pretty, and delicious. Serves 10.

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

Message: 10
Date: Fri, 11 Dec 2009 06:23:59 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] EASY CHRISTMAS BREAKFAST
Message-ID: <4F59C948C0DD47BC804C2BD1D996BB65@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

EASY CHRISTMAS BREAKFAST

Printed from COOKS.COM

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

7 slices white bread
8 oz. shredded cheddar cheese
6 eggs
3 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
4 strips bacon

Trim crust off bread and break into bite size pieces. Mix bread and cheese;
spread in the bottom of a greased 9 x 13 inch pan. Beat eggs well; stir in salt,
pepper and mustard. Pour in milk and mix well. Pour mixture over cheese and
bread. Lay bacon strips (cut in half) on top. Next morning bake, uncovered,
at 350 degrees for 50 to 55 minutes. Serves 6 to 8.

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

Message: 11
Date: Fri, 11 Dec 2009 06:24:37 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] GRANDMA ROSE'S CHRISTMAS EVE BREAKFAST CAKE
Message-ID: <7555378FD9604DF3804BB9EBAD31CF4C@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

GRANDMA ROSE'S CHRISTMAS EVE BREAKFAST CAKE

Printed from COOKS.COM

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

1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1 c. sugar
1/2 c. hot milk
1 tbsp. butter
2 eggs
1 tsp. vanilla

TOPPING:

1/4 c. butter
2 tbsp. cream
2/3 c. brown sugar
1 c. walnuts

Sift first 3 ingredients. Beat eggs until thick, 5 minutes. Add granulated sugar
slowly, continuing to beat. Stir in vanilla, then dry ingredients. Quickly
stir in hot milk, 1 tablespoon butter. Pour in pan, bake 25 minutes at 350
degrees.

Meanwhile, work 1/4 cup butter and cream until creamy. Add brown sugar, nuts.
Spread nut mixture on top of cake when done. Broil until golden brown. Be
careful, top browns quickly! Serve warm, cut in squares.

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

Message: 12
Date: Fri, 11 Dec 2009 06:25:43 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST PIZZA
Message-ID: <A221AFDE56A94DD0A04A296BD6FA9691@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST PIZZA

Printed from COOKS.COM

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

1 lb. bulk pork sausage
1 pkg. refrigerator crescent rolls
1 1/2 c. frozen loose pack hash brown potatoes, thawed
1 c. shredded sharp cheddar cheese
6 eggs
1/4 c. milk
1/2 tsp. salt
2-3 tbsp. grated Parmesan cheese

In skillet, cook sausage until brown; drain. Separate crescent dough into 8
triangles and place them in an ungreased 12 inch pizza pan with points toward
center. Press to form a crust. Spoon sausage over crust. Sprinkle with potatoes.
Top with shredded cheddar cheese. Beat eggs, milk, salt, and pepper and
pour over crust. Sprinkle Parmesan cheese over all. Bake at 375 degrees for
25-30 minutes.

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

Message: 13
Date: Fri, 11 Dec 2009 06:26:17 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST RINGS
Message-ID: <56C4663EFB254D1580C4BEAE6A9469BB@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST RINGS

Printed from COOKS.COM

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

5 1/2 to 6 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
1/2 c. softened butter
2 eggs (room temperature)
1 1/2 c. very hot tap water
3/4 c. chopped pecans
1/2 c. brown sugar
1 tsp. maple flavoring
Melted butter

In large bowl, thoroughly mix 2 cups flour, sugar, salt, and yeast. Add softened
butter. Gradually add hot tap water and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour to
make a thick batter. Beat at high speed for 2 minutes. Stir in enough additional
flour to make a soft dough. Turn onto floured board and knead until smooth and
elastic. Cover with plastic wrap, then a towel; let rest 20 minutes. Combine
pecans, brown sugar, and flavoring. Punch dough down; divide in half. On lightly
floured board, roll 1/2 the dough into a 16 x 8 inch rectangle. Brush
with melted butter. Sprinkle 1/2 the sugar mixture over the dough. Roll up from
the long side to form a 16 inch roll.

Pinch seam to seal. Place sealed edge down in circle on greased baking sheet.
Seal ends together firmly. Cut 2/3 way into ring with scissors at 1 inch
intervals;
turn each section on its side. Repeat with remaining dough. Brush rings with oil
and cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready
to bake, remove from refrigerator and let stand at room temperature (uncovered)
for 10 minutes. Bake at 375 degrees for 20 to 25 minutes. Frost while warm
with a mixture of powdered sugar, vanilla, and hot water. Sprinkle with
additional pecans before frosting is set.

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

Message: 14
Date: Fri, 11 Dec 2009 06:27:14 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST RINGS
Message-ID: <8BE0862E8B944A8A8C104820CF2C910D@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST RINGS

Printed from COOKS.COM

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

5 1/2 to 6 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
1/2 c. softened butter
2 eggs (room temperature)
1 1/2 c. very hot tap water
3/4 c. chopped pecans
1/2 c. brown sugar
1 tsp. maple flavoring
Melted butter

In large bowl, thoroughly mix 2 cups flour, sugar, salt, and yeast. Add softened
butter. Gradually add hot tap water and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour to
make a thick batter. Beat at high speed for 2 minutes. Stir in enough additional
flour to make a soft dough. Turn onto floured board and knead until smooth and
elastic. Cover with plastic wrap, then a towel; let rest 20 minutes. Combine
pecans, brown sugar, and flavoring. Punch dough down; divide in half. On lightly
floured board, roll 1/2 the dough into a 16 x 8 inch rectangle. Brush
with melted butter. Sprinkle 1/2 the sugar mixture over the dough. Roll up from
the long side to form a 16 inch roll.

Pinch seam to seal. Place sealed edge down in circle on greased baking sheet.
Seal ends together firmly. Cut 2/3 way into ring with scissors at 1 inch
intervals;
turn each section on its side. Repeat with remaining dough. Brush rings with oil
and cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready
to bake, remove from refrigerator and let stand at room temperature (uncovered)
for 10 minutes. Bake at 375 degrees for 20 to 25 minutes. Frost while warm
with a mixture of powdered sugar, vanilla, and hot water. Sprinkle with
additional pecans before frosting is set.

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

Message: 15
Date: Fri, 11 Dec 2009 06:32:35 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST STRATA
Message-ID: <F706301049D04BF89D769F40E1E35482@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST STRATA

Printed from COOKS.COM

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

Bread slices, crusts removed
Butter, softened
American cheese slices
Crisp bacon
Warmed pineapple slices or brandied peaches
8 eggs
1 qt. milk
Salt and pepper
Nutmeg or oregano

(Add one or the other herbs for seasoning, just a dash of either.)

Butter the bottom and sides of a large baking dish. Butter both sides of the
bread slices. Line the pan with bread slices, bottom of pan only. Cover the
bread with the cheese slices. Cover the cheese with buttered bread slices. Mix
the eggs and salt into the milk. Pour the mixture over the bread. Refrigerate
overnight. Bake before breakfast. Garnish with crisp bacon and serve with warmed
fruit. Bake 1 hour 15 minutes at 325 degrees.

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

Message: 16
Date: Fri, 11 Dec 2009 06:33:38 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST PUNCH
Message-ID: <19B313A348BB472BA48A68B4A2E4E8F4@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST PUNCH

Printed from COOKS.COM

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

1/3 c. brown sugar
#2 can pineapple juice
1 pt. cranberry juice cocktail
1/2 c. water
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon, broken

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

Message: 17
Date: Fri, 11 Dec 2009 06:34:12 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CHRISTMAS BREAKFAST (BETTYE RAST THOMAS)
Message-ID: <7994EFE7443F418EBE9AA4B0D76C6B16@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS BREAKFAST (BETTYE RAST THOMAS)

Printed from COOKS.COM

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

10 slices white bread, crust cut off
10 oz. sharp cheese, grated
1/2 stick butter
5 eggs, well beaten
3 c. sweet milk
1 tsp. salt
Dash of Worcestershire sauce

Mix eggs, milk, salt, and Worcestershire sauce well; pour over bread and cheese.
Spread butter on bread and cut in 1-inch squares, put cheese on squares
and bake in oven for 1 hour at 325 degrees. Serve with bacon and eggs.

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

Message: 18
Date: Fri, 11 Dec 2009 08:55:40 -0600
From: Richard Lee Holbert <rlhintexas@...>
To: annas-micro-cooking-club
	 <annas-micro-cooking-club@yahoogroups.com>
Subject: [Recipe-Riot] Microwave Cinnamon Sugar Tortilla Delight
Message-ID: <4B225D6C.1040904@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

*Microwave Cinnamon Sugar Tortilla Delight*
* *
*Ingredients *
**
*1 10-inch flour tortilla*
**
*2 tsp. butter-flavored spread*
**
*1 1/2 Tbs. cinnamon sugar mixture
*
**
* *
**
*Directions*

*Spread the tortilla with butter-flavored spread and sprinkle with
cinnamon sugar.
Roll into a tube shape, then place on a microwave safe plate.
Microwave on High for 30 seconds to warm.
*
*Source : Recipe4Living.com*


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

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End of Recipe-Riot Digest, Vol 8, Issue 670
*******************************************

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When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. THEME: Macadamia Nut Brittle (Jamie R)
    2. THEME: Date Nut Roll (Jamie R)
    3. THEME: Coconut Brittle (Jamie R)
    4. THEME: Suckers (Jamie R)
    5. THEME: Boston Cream Loaf (Jamie R)
    6. THEME: Sesame Seed Brittle (Jamie R)
    7. THEME: Buckeyes (Jamie R)
    8. THEME: New Orleans-Style Pralines (Jamie R)
    9. THEME: Almond Bark Candy (Jamie R)
   10. THEME: Mexican Fudge (Jamie R)
   11. THEME: Penoche (Jamie R)
   12. THEME: Quick Fudge (Jamie R)
   13. THEME: Quick Cream Cheese Fudge (Jamie R)
   14. THEME: 2-Minute Fudge (Jamie R)
   15. THEME: Cocoa Fudge (Jamie R)
   16. THEME: Molasses Pull Taffy (Jamie R)
   17. THEME: Hazelnut Truffles (Jamie R)
   18. THEME: Black-n-White Pistachio Bark (Jamie R)
   19. THEME: White Chocolate Macadamia Nut Bark (Jamie R)
   20. THEME: Candy Cane (Jamie R)
   21. THEME: Cinnamon Hard Candy (Jamie R)
   22. THEME: Anise Hard Candy (Jamie R)
   23. THEME: Quick and Easy Microwave Hard Candy (Jamie R)
   24. THEME: Hard Candy Making Instructions (Jamie R)
   25. THEME: Lollipops (Jamie R)
   26. THEME: Terrific Toffee (Jamie R)


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

Message: 1
Date: Thu, 10 Dec 2009 17:22:51 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Macadamia Nut Brittle
Message-ID: <p06110489c7474f55e9a0@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

MACADAMIA NUT BRITTLE

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 cup whole macadamia nuts
1/2 cup chopped macadamia nuts
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Butter 15x10x1-inch jelly roll pan.

Combine first 3 ingredients in a large saucepan. Cook over medium heat, stirring
constantly, until sugar dissolves. Cover and cook over medium heat 2 to 3
minutes to wash down sugar crystals from sides of pan.

Add whole and chopped macadamia nuts; cook until mixture reaches hard crack
stage or candy thermometer registers 300 degrees F, stirring occasionally.

Remove from heat. Stir in butter, vanilla, and soda.

Working rapidly, pour mixture into prepared jelly roll pan, spreading thinly.
Let cool completely.

Break into pieces. Store in an airtight container.

Makes 1 Pound
Source: Another Taste of Aloha by The Junior League of Honolulu



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

Message: 2
Date: Thu, 10 Dec 2009 17:23:39 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Date Nut Roll
Message-ID: <p06110488c7474f55e999@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

DATE NUT ROLL

2 cups granulated sugar
1 cup heavy (whipping) cream
1 cup milk
1 cup chopped dates
1 cup chopped nuts
1 teaspoon vanilla

In a saucepan, cook sugar, cream and milk to 236 degrees F on a candy
thermometer, stirring occasionally to prevent burning and boiling over.

Stir in dates, nuts and vanilla. Cool in pan or pour out on a marble slab.

When cool enough to handle, about 150 degrees F, work with a paddle or spatula
until creamy.

Form into 3 rolls about 1 1/2 inches in diameter and wrap tightly in waxed paper
or plastic wrap and chill.

When firm, slice into 1/4-inch discs and store in a tightly covered container.

Makes 70 pieces
Source: Candy Cookbook by Mildred Brand



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

Message: 3
Date: Thu, 10 Dec 2009 17:23:47 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Coconut-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Coconut Brittle
Message-ID: <p06110487c7474f55e994@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

COCONUT BRITTLE

1 cup dark brown sugar, firmly packed
1 cup light corn syrup
1 tbsp butter or margarine, (plus extra for cookie sheet)
1 tsp cider or white vinegar
1 1/2 cups grated coconut

Stir together the brown sugar, corn syrup, butter and vinegar in a 2 quart
saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until
the sugar dissolves.

Cover tightly and cook about 2 to 3 minutes, or until all sugar crystals have
melted down from the sides of the pan.

Uncover and cook without stirring until the mixture reaches the hard ball stage,
300 degrees F on the candy thermometer.

Generously butter a cookie sheet with sides. Remove saucepan from heat and
carefully stir in the coconut. Spread mixture evenly onto prepared cookie sheet
and let cool completely.

Break into pieces and store in an airtight container.

Makes about 1 pound or 24 servings
Source: Dallas Morning News; October 16, 1996



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

Message: 4
Date: Thu, 10 Dec 2009 17:23:53 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Suckers
Message-ID: <p06110486c7474f55e98d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

SUCKERS
Makes 12 suckers

ROOT BEER:
1 cup granulated sugar
1/2 cup water
1/4 tsp cream of tartar
3 to 4 drops root beer flavoring

ANISE:
1 cup granulated sugar
1/2 cup grape juice
1/4 tsp cream of tartar
3 to 4 drops oil of anise

CINNAMON:
1 cup granulated sugar
1/2 cup cranberry juice
1/4 tsp cream of tartar
3 to 4 drops oil of cinnamon

Lightly coat candy molds with nonstick cooking spray.

Combine the sugar, liquid, and cream of tartar in a 1 1/2-quart saucepan. Stir
the mixture over medium-low heat until the sugar is dissolved. Continue to cook
without stirring to the hard-crack stage, 310 degrees F on a candy thermometer.
With a pastry brush, continuously brush the sides of the pan with cold water to
dissolve any sugar crystals.

Remove the pan from heat and let it stand about 2 minutes, or until all of the
bubbles in the candy have disappeared. Stir in the flavoring.

Pour the syrup into molds lightly coated with vegetable spray and resting on a
marble slab.

Let the suckers stand 30 minutes to an hour, or until set. Gently flex the molds
and carefully remove the suckers. Wrap them in plastic wrap and store at room
temperature.

VARIATION:

LOZENGES:
Pour the flavored syrup onto a marble slab and let it cool 12 to 15 minutes, or
until it is easy to handle. With a spatula, turn the edges of the candy into the
center.

Tear or cut off pieces, roll them into marble-sized balls, then flatten them.
Let them cool completely and wrap in plastic wrap. Store at room temperature.

Source: The Herb Companion, December/January 1994/1995



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

Message: 5
Date: Thu, 10 Dec 2009 17:24:06 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Boston Cream Loaf
Message-ID: <p06110485c7474f55e988@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

BOSTON CREAM LOAF

3 1/2 cups sugar
1 1/2 cup heavy (whipping) cream
1 cup white Karo corn syrup
3/4 cup walnuts; chopped
1/2 jar maraschino cherries, chopped, drained

Boil sugar, cream and syrup together to medium soft-ball stage. Set aside to
cool for 10 minutes.

Beat, add walnuts and cherries. Beat until stiff.

Pour into 2 buttered (8-inch square) pans. Cool in refrigerator. Cut into small
squares

Makes 2 to 3 dozen squares
Source: 1979 New Orleans Times-Picayune Recipe Contest Cookbook



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

Message: 6
Date: Thu, 10 Dec 2009 17:24:15 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sesame Seed Brittle
Message-ID: <p06110484c7474f55e981@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

SESAME SEED BRITTLE

1 1/2 cups granulated white sugar
1/2 cup honey
2 tbsp water
1 tsp lemon juice
1 tsp cinnamon
1 cup sesame seeds

Cook sugar, honey, water, and lemon juice in a saucepan over low heat, stirring
constantly, until the sugar is melted. Continue cooking with stirring until the
mixture reach 300 degrees F on a candy thermometer, about 20 minutes.

Remove from the heat and stir in cinnamon and sesame seeds. Pour the brittle
onto a buttered cookie sheet in thin layer. Loosen before candy hardens.

When cold, break into pieces.

Makes 1 1/2 lbs. candy
Source: Honey, I Love You by Maurice H., Rev. Ness



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

Message: 7
Date: Thu, 10 Dec 2009 17:24:29 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Buckeyes
Message-ID: <p06110483c7474f54e97b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

BUCKEYES

3/4 cup peanut butter (plain or crunchy)
1/4 cup melted butter
1/2 tsp. vanilla
1 box Jiffy Chocolate Frosting Mix
1 (12 oz.) pkg white chocolate chips

Mix all ingredients, except white chocolate, together in a large bowl.

Form with hands, into 1-inch balls and place on wax paper lined cookie sheet.

Stick a round toothpick down through center of ball. Refrigerate until balls are
firm.

Melt chocolate in top of double boiler or microwave.

Dip balls in melted chocolate. Place again on wax paper and refrigerate until
chocolate is firm.

Remove toothpicks and serve.

Makes 40 balls



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

Message: 8
Date: Thu, 10 Dec 2009 17:24:45 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: New Orleans-Style Pralines
Message-ID: <p06110482c7474f54e974@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

New Orleans-Style Pralines

1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup evaporated milk
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 teaspoons vanilla extract
1 1/2 cups pecan halves, coarsely chopped

Line a jellyroll pan with aluminum foil, smoothing out any wrinkles. Coat foil
with vegetable oil spray.

In saucepan, combine sugars and milk and stir to moisten. Cook over medium heat,
bringing to a simmer. Cook until it reaches 235 degrees Fahrenheit (softball
stage).

Remove from heat and add butter pieces. Allow mixture to sit 1 minute to soften
butter, then stir in butter and add vanilla and nuts, stirring quickly but
gently just until mixture loses its sheen and starts to thicken.

Immediately drop generous tablespoons of the mixture onto prepared pan, spacing
candies apart. Pralines should be about 2 inches wide.

Pralines will firm up almost immediately. Once they are cool and firm, they are
ready to serve. Makes about 24.

Variations: Feel free to experiment with dark brown sugar for a more
molasses-like taste. Also, pralines can be gussied up by pressing one whole
pecan half onto top of each one while still soft.



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

Message: 9
Date: Thu, 10 Dec 2009 17:24:53 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Almond Bark Candy
Message-ID: <p06110481c7474f54e968@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

ALMOND BARK CANDY

1 lb. pkg. almond bark
1/2 c. finely rolled walnuts
3 tbsp. peanut butter
6-8 c. Rice Krispies
Waxed paper

Melt almond bark in microwave, stir and add peanut butter, then walnuts. Fold in
well. Add Rice Krispies. Put 2 long strips of wax paper over table. Fill a soup
spoon. Press on side of bowl. Push off onto wax paper. Sets up fast. Will last
indefinitely when stored in cans.



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

Message: 10
Date: Thu, 10 Dec 2009 18:19:18 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Mexican Fudge
Message-ID: <p06110493c7475c0de4bb@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Mexican Fudge

2 cups sugar
1/4 cup boiling water
1/4 undiluted evaporated milk
pinch of salt
grated rind of orange
4 tablespoons butter
1 cup chopped nut meats

Put 1 cup sugar into heavy skillet and place over low heat, stirring constantly.
When melted to a light brown add 1/4 cup water. Boil until sugar is dissolved
and syrup forms. Add remaining sugar, evaporated milk, and salt and cook until
it reaches 242? F. (firm ball stage). Add orange rind and remove from heat. Do
not stir after removing from stove. Drop the butter on the candy and let stand
until cool. Beat until the mixture starts to lose its sheen. Add the nuts. Knead
and form into rolls. Cut into 1 inch pieces.



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

Message: 11
Date: Thu, 10 Dec 2009 18:19:24 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Penoche
Message-ID: <p06110492c7475c0de4b5@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Penoche

2 cups brown or maple sugar
3/4 cup milk
2 tablespoons butter
1 teaspoon vanilla
2 cups chopped nuts

Boil sugar and milk to the soft-ball stage, 236? F. Remove from heat and add the
butter, flavoring, and nuts. Cool to lukewarm. Beat till creamy and thickened;
press into greased pan, and when firm , cut into squares.



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

Message: 12
Date: Thu, 10 Dec 2009 18:19:31 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Quick Fudge
Message-ID: <p06110491c7475c0de4af@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Quick Fudge

4 squares unsweetened chocolate
1/2 cup butter
1 egg, beaten slightly
1 pound confectioners sugar
1/4 cup sweetened condensed milk
1 teaspoon vanilla

Melt chocolate and butter in top of double boiler. Mix egg and sugar; add milk,
and stir in the chocolate-butter mixture. Add vanilla. Turn into buttered pan,
chill and cut into squares.



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

Message: 13
Date: Thu, 10 Dec 2009 18:19:44 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Quick Cream Cheese Fudge
Message-ID: <p06110490c7475c0ce4aa@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Quick Cream Cheese Fudge

3 ozs cream cheese
2 cups sifted confectioners sugar
2 squares unsweetened chocolate, melted
1/4 teaspoon vanilla
dash of salt
1/2 cup chopped pecans

Cream the cheese until smooth; blend with sugar. Stir in the melted chocolate
and mix well. Add vanilla, salt, and nuts. Press into buttered pan. Chill until
firm. Cut into squares.



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

Message: 14
Date: Thu, 10 Dec 2009 18:20:22 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: 2-Minute Fudge
Message-ID: <p0611048fc7475c0ce4a3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

2-Minute Fudge
Yield: 36 servings

1 lb Powdered sugar
1/2 c Cocoa
1/4 ts Salt
1/4 c Milk
1 tb Vanilla extract
1/2 c Butter
1 c Nuts, chopped

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together
until partially blended (it will be too stiff to blend thoroughly). Put butter
over top in center of dish. Microwave at high for 2 minutes, or until smooth. If
all butter has not melted in cooking, it will as mixture is stirred. Blend in
nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or
20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.



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

Message: 15
Date: Thu, 10 Dec 2009 18:20:42 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cocoa Fudge
Message-ID: <p0611048ec7475c0ce49e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

COCOA FUDGE

2/3 c. Hershey's cocoa
3 c. sugar (reg. granulated type)
1/8 tsp. salt
1-1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar and salt in a large saucepan (3 quart size); add milk
gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring
continuously. Reduce heat to a medium temperature and continue to boil without
stirring until the mixture reaches a temperature of 232 (or until a small amount
forms a soft ball when dropped into cold water). --Usually this takes about 20
minutes at medium heat. Remove saucepan from heat; add butter and vanilla but do
not stir. Allow to cool at room temperature until the mixture reaches 110
degrees--usually the cooling process takes about 20 minutes also. Stir by hand
until fudge thickens and loses some of its gloss. Quickly pour and spread in a
lightly buttered 8x8x2 inch pan. Cool and cut into squares.



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

Message: 16
Date: Thu, 10 Dec 2009 18:21:01 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Molasses Pull Taffy
Message-ID: <p0611048dc7475c0ce497@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Molasses Pull Taffy

2 cups granulated sugar
1 cup molasses
1/2 cup cold water
1 tablespoon white vinegar
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
2 tablespoons butter

Combine sugar, molasses, water and vinegar in heavy 3 quart saucepan.
Cook over medium heat, stirring constantly until sugar dissolves and mixture
comes to a boil.

Add cream of tartar and cook to very hard ball stage (260 F).

Remove from heat; stir in baking soda and butter.

Pour into buttered shallow dish.

When cool enough to handle, pull it with the hands, until it is porous and
light colored - takes about 20 to 30 minutes.

Cut into 1 inch lengths and chill for a few minutes to harden.

Wrap individual pieces in waxed paper, if desired.

Yield: 10 dozen 1 inch pieces.



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

Message: 17
Date: Thu, 10 Dec 2009 18:21:17 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Hazelnut Truffles
Message-ID: <p0611048cc7475c0ce490@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Hazelnut Truffles
Copyright 2005 Ina Garten, All Rights Reserved
Show:   Barefoot Contessa
Episode:   Holiday Surprise

1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract

Preheat the oven to 325 degrees F.

Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10
minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set
aside to cool.

Chop the chocolates finely and place in a bowl.

Heat the cream in a small saucepan until it boils. Immediately pour the hot
cream through a fine-meshed sieve into the bowl with the chocolates. With a wire
whisk, slowly stir the cream and chocolates together until the chocolate is
completely melted. (If the chocolate doesn't melt completely, place the bowl
over a pan of simmering water and stir for a few minutes just until it melts.)
Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45
minutes to 1 hour until pliable but firm enough to scoop.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate
mixture and place on a baking sheet lined with parchment paper. Refrigerate for
about 15 minutes, until firm enough to roll into rough spheres. Roll the
chocolate in the chopped hazelnuts and chill again. Truffles are best when
they're allowed to set overnight in the refrigerator.



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

Message: 18
Date: Thu, 10 Dec 2009 18:21:28 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Black-n-White Pistachio Bark
Message-ID: <p0611048bc7475c0ce486@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

BLACK-N-WHITE PISTACHIO BARK
Makes 3/4 pound. From Peggy Russ of Charlotte.

1 cup semisweet chocolate chips
1/2 cup coarsely chopped pistachios or pecans, toasted
1/3 cup dried cranberries
2/3 cup vanilla or white chips

LINE a small baking sheet (13-by-9-inch is adequate) with foil and set
aside.

MELT the semisweet chocolate chips in a small microwave-safe bowl on low
heat and stir until smooth. Stir in 1/4 cup toasted nuts and all of the
dried cranberries. Spread mixture in a thin layer on the prepared baking
sheet. Melt the vanilla chips and drop by teaspoons over the chocolate
layer. Cut through mixture with a knife to swirl the light and dark candies.
Sprinkle the top with the remaining nuts.

CHILL until firm and break into pieces.



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

Message: 19
Date: Thu, 10 Dec 2009 18:21:46 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Recipe-Riot] THEME: White Chocolate Macadamia Nut Bark
Message-ID: <p0611048ac7475c0ce47b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

White Chocolate Macadamia Nut Bark
Recipe courtesy ?Sandra Lee Semi-Homemade Desserts,? Miramax Books, 2003
Show:   Semi-Homemade Cooking with Sandra Lee

Episode:   Gift Goodies
White Chocolate Macadamia Nut Bark
2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to
hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in
microwave on medium power for 2 minutes, stirring every 30 seconds, or until
smooth. Pour chocolate onto prepared sheet and spread to cover entire surface
and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on
medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle
melted white chocolate over semisweet chocolate layer. Using a toothpick or
skewer, swirl the melted chocolates together, creating a marbled effect.

Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate
with nuts and remaining semisweet and white morsels. Gently press toppings into
melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm.
Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.



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

Message: 20
Date: Thu, 10 Dec 2009 21:18:06 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Candy Cane
Message-ID: <p06110494c74783c934ea@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Candy Cane Recipe

When making this recipe, it's wise to work with another person as you coil the
two different colored taffies together. This recipe will make about 12 small
candy canes.

2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
10 drops food coloring

Mix the first four ingredients in a large, deep, heavy-bottomed kettle. Stir
until the sugar dissolves and the liquid is clear. Place a candy thermometer
into the mixture and continue cooking until the sugar solution reaches 265
degrees. Do not stir.

Once the correct temperature has been reached, add the peppermint oil and divide
the contents into two like-size amounts. Add the food coloring to one pot. While
waiting for the mixture to cool enough to be handled, grease three cookie
sheets. One cookie sheet will be used for the colored coil, one for the white
coil and one for the finished product.

Butter your hands, and, using a rubber spatula, remove enough taffy to form one
colored and one white coil. (If each person takes one color, the process goes
very smoothly). Using the cookie sheets as your working area, work the taffy
until you have a thin, four-inch strip of glossy coil. Place the two colors side
by side and coil them together, twisting three times. Set the finished candy
cane on the third cookie sheet. Depending on preference, make the symbolic hook
on the end of the candy cane or leave it straight.



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

Message: 21
Date: Thu, 10 Dec 2009 21:17:44 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cinnamon Hard Candy
Message-ID: <p06110495c74783c934f5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cinnamon Hard Candy

1 cup white sugar
1 cup corn syrup
1 cup water
1/4 tsp. cinnamon oil
1/4 tsp. Red food coloring

Combine sugar, syrup, and water in a sauce pan. Boil without stirring over
med-high heat until it reaches hard crack stage. Use a thermometer or very cold
water. I use the cold water. When you put about a teaspoon in the cold water and
let it sit for 10 or 15 seconds you can take it out and it will break with a
snap. Towards the end of the cooking time the mixture will thicken considerably
and turn a yellowish color. It is essential to watch the pot at this point
because it will burn easily and quickly. You may also stir it at this point to
prevent scorching.

When done, remove from heat and quickly stir in the oil and coloring.

Pour into a 9x9 metal pan that has been lined with about 1/4 to 1/3 inch of
powdered sugar.

Let cool until the edges start to firm up and then immediately begin to cut the
pieces from around the edges. Keep cutting around the edges as the candy
hardens. Cutting takes practice because the candy can harden quickly. Some just
let it get rock hard and break it with a mallet but this makes it harder to
control the size of the pieces and also the pieces have sharp edges that can cut
your mouth!!



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

Message: 22
Date: Thu, 10 Dec 2009 21:17:32 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Anise Hard Candy
Message-ID: <p06110496c74783ca34ff@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Anise Hard Candy
Source: Country Woman

Meet the Cook: Making this old-fashioned hard candy has become an annual
Christmas project for me since I first prepared this recipe at the home of a
friend who made candy for a shop. To vary the recipe a little, you can
substitute peppermint extract for the anise and green food coloring for red.
I've been a musician for over 50 years and still find time to play my clarinet,
saxophone and organ. -Jobyna Carpenter, Poulsbo, Washington
SERVINGS
	 48
CATEGORY
	 Dessert
PREP
	 25 min.
COOK
	 10 min.
TOTAL
	 35 min.

     * 1-1/2 teaspoons butter, softened
     * 3/4 cup water
     * 2/3 cup light corn syrup
     * 2 cups sugar
     * 1 teaspoon anise extract
     * Red food coloring
     * 2 to 3 tablespoons confectioners' sugar

Butter an 8-in. square baking pan with 1-1/2 teaspoons butter; set aside. In a
large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over
medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any
sugar crystals. Uncover; cook over medium-high heat, without stirring, until a
candy thermometer reads 300? (hard-crack stage). Remove from the heat; stir in
extract and food coloring (keep face away from mixture as order is very strong).

     Pour into prepared pan. Using a sharp knife, score into 3/4-in. squares.
Cool. Separate into squares, using a sharp knife if necessary. Place
confectioners' sugar in a baking pan; add candy and roll until coated. Brush off
excess sugar with a pastry brush.

     Store at room temperature in an airtight container. Yield: about 1 pound
(about 8 dozen).



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

Message: 23
Date: Thu, 10 Dec 2009 21:17:05 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Quick and Easy Microwave Hard Candy
Message-ID: <p06110497c74783ca3504@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Quick and Easy Microwave Hard Candy
Servings:  20
Author Notes:  Got a sweet tooth? No problem. Now you can make your favorite
hard candy in minutes with the convenience of your microwave.

1 cup granulated sugar
1/2 cup light corn syrup
1/2 teaspoon flavoring*
food coloring

*flavoring may include lemon, vanilla, cherry, almond, peppermint or other
extracts

Thoroughly mix sugar and light corn syrup in glass bowl. Cover with plastic
wrap. Microwave on HIGH for 3 minutes and 15 seconds. Quickly stir the sugar
mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3
minutes and 15 seconds. Remove from microwave and stir. After boiling has
ceased, stir in coloring and flavoring. Pour syrup quickly, onto wax paper
covered cookie sheet or into non-stick sprayed molds. Cool completely before
breaking into pieces. Store in airtight container between sheets of waxed paper.



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

Message: 24
Date: Thu, 10 Dec 2009 21:16:41 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Hard Candy Making Instructions
Message-ID: <p06110498c74783ca3509@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Hard Candy Making Instructions
MAKES ABOUT TWO POUNDS!

3 3/4  cups sugar
1 1/2 cups light corn syrup
1 cup water
flavoring (optional)
coloring  (optional)
pinch of citric acid  (optional to enhance flavor)

Mix first three ingredients in a large saucepan.  Stir over medium heat until
sugar dissolves.  Boil, without stirring, until temperature reaches 300? F. or
until drops of syrup form hard brittle threads in cold water.  Remove from heat.
After boiling has completely stopped, stir in flavor and color and citric acid
if used.  Pour onto lightly greased cookie sheet or pour into hard candy molds. 
Cool.  Remove from molds or break large pieces apart.



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

Message: 25
Date: Thu, 10 Dec 2009 21:16:24 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Lollipops
Message-ID: <p06110499c74783ca350f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

LOLLIPOPS

2 cups white sugar
2/3 cups light corn syrup
3/4 cups water
1/2 - 1 teaspoon oil-based flavoring
food coloring, if desired
lollipop sticks
candy molds or marble (for free-form)
raffia string or ribbon
colored plastic wrap or lollipop wrappers
candy thermometer

Spray the lollipop mold (or marble slab) lightly with vegetable spray.
In a medium saucepan, stir together sugar, Karo Syrup and water. Heat over
medium high heat, stirring until the sugar has completely dissolved.

Discontinue stirring at this point, but continue to cook the mixture until it
reaches a temperature of 300F on the candy thermometer. Watch carefully;
temperature will rise slowly over time.

Remove from heat. Stir in an oil-based flavoring and food coloring, if desired.

Note: Have a bowl of ice water available to use in case any of the hot syrup is
spilled. Be very careful - the mixture is very hot and will burn!

If using lollipop sticks, place them in the candy mold. Pour the hot syrup into
the prepared mold. If using a marble surface to make lollipops or hard candy,
oil lightly first, then place a lollipop stick directly on the marble and pour a
small circle of hot syrup over it at the top of the stick.

Allow to cool thoroughly beforeremoving, then allow lollipops to air-dry for
several hours before wrapping in decorative colored or clear plastic. Tie with a
bow of raffia or thin ribbon. Attach a handwritten gift label.




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

Message: 26
Date: Thu, 10 Dec 2009 21:16:06 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Terrific Toffee
Message-ID: <p0611049ac74783ca3516@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Terrific Toffee

Makes: about 2 pounds (36 servings)
Prep: 15 minutes
Cook: 15 minutes
Cool: 1 hour
Stand: 1 hour

     * 1  cup unblanched whole almonds, toasted and coarsely chopped
     * 3/4  cup semisweet chocolate pieces
     * 3/4  cup milk chocolate pieces
     * 1/3  cup white baking pieces
     * 2  tablespoons malted milk powder
     * 1  cup butter
     * 1  cup sugar
     * 3  tablespoons water

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In
a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white
baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece
mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over
mixture in pan.

2. In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over
medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to
the pan. Cook, stirring frequently, until thermometer registers 290 degree F
(soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over
the entire surface. (Adjust heat as necessary so that mixture does not boil
over.)

3. Remove from heat; remove thermometer. Pour mixture quickly over nuts and
chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece
mixture over toffee. Cool about 1 hour before breaking into pieces. If
necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36
servings).
Nutrition Facts

     * Servings Per Recipe about 2 pounds (36 servings)
     * Calories 137,
     * Total Fat (g) 10,
     * Saturated Fat (g) 5,
     * Monounsaturated Fat (g) 4,
     * Polyunsaturated Fat (g) 1,
     * Cholesterol (mg) 16,
     * Sodium (mg) 65,
     * Carbohydrate (g) 12,
     * Total Sugar (g) 10,
     * Fiber (g) 1,
     * Protein (g) 2,
     * Vitamin C (DV%) 0,
     * Calcium (DV%) 2,
     * Iron (DV%) 2,
     * Percent Daily Values are based on a 2,000 calorie diet





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

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Today's Topics:

    1. EGGNOG CHEESECAKE (Julie & Miss Mercy)


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

Message: 1
Date: Thu, 10 Dec 2009 11:15:38 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] EGGNOG CHEESECAKE
Message-ID: <4B211EAA.3090601@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

                        *  Exported from  MasterCook  *

                   EGGNOG CHEESECAKE (NOT JUST FOR CHRISTMAS)

   Recipe By     :
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Cheesecakes

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1       pk           GRAHAM CRACKERS, crushed
        1/4   c            SUGAR
        1/4   ts           NUTMEG
        1/2   ts           CINNAMON
      4       tb           BUTTER, melted
                           Mix and pat into 10?
                           -springform pan.
                           CAKE
      2                    Envelopes KNOX GELATIN
        1/2   c            WATER
     24       oz           CREAM CHEESE, unwrapped and
                           -warmed in
                           Microwave 1-1/2 minutes on
                           -high
        1/2   c            GRANULATED SUGAR
      2       c            EGGNOG
      1       pt           WHIPPING CREAM, whipped

     ** CRUST



                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4676 (20091210) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

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Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
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End of Recipe-Riot Digest, Vol 8, Issue 668
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Today's Topics:

    1. FLAKY SCALLION PANCAKES (Jan Bailey)
    2. FLEUR DE SEL CARAMELS (Jan Bailey)
    3. Basic Truffles (Jan Bailey)
    4. PLUM PUDDING CANDY (Jan Bailey)
    5. MINT CANDY (Jan Bailey)
    6. PEANUT BUTTER CANDIES (Jan Bailey)
    7. CANDIED ORANGE PEELS (Jan Bailey)
    8. VANILLA CANDIED WALNUTS (Jan Bailey)
    9. TEMPERATURES AND TESTS FOR SYRUPS AND CANDIES (Jan Bailey)
   10. CANDIED CRANBERRIES (Jan Bailey)
   11. WHITE CHOCOLATE CANDY (Jan Bailey)
   12. CARAMEL CANDY (Jan Bailey)
   13. CREAM PULL CANDY (Jan Bailey)
   14. OLD FASHIONED PEANUT BUTTER CANDY (Jan Bailey)
   15. COCONUT CANDY (Jan Bailey)
   16. ALMOND BARK - PEPPERMINT CANDY (Jan Bailey)
   17. CANDY BUCKEYES (Jan Bailey)
   18. Re: PS (Jan Bailey)
   19. DIABETIC CHOCOLATE FUDGE (Jan Bailey)
   20. DIABETIC CHOCOLATE PECAN FUDGE (Jan Bailey)
   21. DIABETIC FUDGE Recipe (Jan Bailey)


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

Message: 1
Date: Thu, 10 Dec 2009 05:16:12 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] FLAKY SCALLION PANCAKES
Message-ID: <AB3B4A920548426F97C05686DAE72432@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

FLAKY SCALLION PANCAKES

To ensure the pancakes are tender and flaky, allow the dough to rest after each
step. This recipe is from "A Spoonful of Ginger: Irresistible Health-Giving

Recipes From Asian Kitchens" by Nina Simonds (Alfred A. Knopf, 1999).

St. Paul Pioneer Press

Makes 24 pancakes.



3 cups cake flour



1/2 cup all-purpose flour plus 1/4 cup or more all-purpose flour, if necessary,
for kneading



1 teaspoon salt



2 tablespoons corn oil



1 3/4 cups boiling water



1/4 cup toasted sesame oil



3/4 cup minced scallion greens



3/4 cup canola or corn oil



To mix dough: In mixing bowl, use wood spoon to stir together cake flour, 1/2
cup all-purpose flour and salt. Add corn oil and boiling water. Stir until

rough dough forms. (Note: If dough is too soft, knead in additional 1/4 cup
flour.) Turn dough out onto lightly floured surface. Knead for 5 minutes or

until smooth, kneading in more all-purpose flour as necessary. Cover with cloth
or wrap in plastic. Let rest for 30 minutes or longer, if possible.



To shape pancakes: On very lightly floured work surface, roll dough into long,
snakelike log about 1 inch in diameter. Cut log into 24 pieces. (Note: Keep

unused dough covered with damp towel as you work.) Place 1 piece of dough, cut
side down, on work surface. Using rolling pin, roll into 5-inch circle.

Brush top with a little sesame oil. Sprinkle with some minced scallion greens.
Roll up, jellyroll style. Pinch ends to seal. Flatten roll slightly with

rolling pin. Coil into snail shape with seam on inside. Pinch end to secure. Set
aside on lightly floured surface. Prepare remaining pancakes. Let rest,

uncovered, for 30 minutes.



To roll pancakes: Flour work surface again. Roll out each coiled pancake to
4-inch circle. Place on lightly floured tray. Let rest, uncovered, for 30
minutes

or longer, if possible.



To prepare oven: Preheat oven to 200 degrees.



To cook pancakes: Heat large, heavy skillet. Add oil. Heat to 350 degrees. Place
a few pancakes in pan. (Note: They should not touch.) Fry over medium heat,

turning once, for 2 to 3 minutes or until golden brown and crisp on both sides.
Using spatula, remove from oil. Drain briefly in colander. Transfer to

absorbent paper. Arrange cooked pancakes on cookie sheet. Keep warm in oven
while frying remaining pancakes. (Note: Be sure to reheat oil between batches.)

Serve immediately or keep warm in oven.




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

Message: 2
Date: Thu, 10 Dec 2009 05:17:52 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] FLEUR DE SEL CARAMELS
Message-ID: <23E88DFB5FDE4C309D43AED2455642EF@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

FLEUR DE SEL CARAMELS

To get that perfect blend of sweet and salty with these caramels, be sure to use
fleur de sel, French sea salt. The recipe is from "Gourmet Today," edited

by Ruth Reichl (Houghton Mifflin Harcourt, 2009).

St. Paul Pioneer Press



Makes about 64 candies.



1 cup heavy cream



5 tablespoons unsalted butter, cut into pieces



1 teaspoon fleur de sel (see shopper's note)



1 1/2 cups sugar



1/4 cup light corn syrup



1/4 cup water



To prepare pan: Line bottom and sides of 8-inch-square baking pan with parchment
paper. Lightly oil parchment. Set aside.



To make caramel: In small saucepan, combine cream, butter and fleur de sel.
Bring to a boil. Remove from heat. Set aside. In 3- to 4-quart heavy saucepan,

combine sugar, corn syrup and water. Bring to a boil, stirring until sugar is
dissolved. Insert candy thermometer. Boil, without stirring but gently swirling

pan, until mixture is a light-golden color. Carefully stir in cream mixture.
(Note: Mixture will bubble up.) Simmer, stirring frequently, until caramel

registers 248 degrees on thermometer.



To finish: Pour mixture into prepared baking pan. Transfer to wire rack. Let
stand for 2 hours or until cool. Cut into 1-inch pieces. Wrap each piece in

4-inch square of parchment or wax paper, twisting ends to close.



Shopper's note: Fleur de sel is available at some supermarkets, specialty cook
shops and Penzey's in St. Paul (674 Grand Ave.; 651-224-8448).




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

Message: 3
Date: Thu, 10 Dec 2009 05:20:10 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] Basic Truffles
Message-ID: <3D263988F3C84212A2E89D6E5CFE2122@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

Basic Truffles



Recipe from "Field Guide to Candy."

St. Paul Pioneer Press

Makes 4 dozen truffles.



1 1/2 pounds semisweet or bittersweet chocolate, finely chopped



1 cup cream



3/4 teaspoon vanilla extract



1/2 cup cocoa powder for rolling



To prepare pan: Line 8-by-8 baking pan with foil. Grease well. Set aside.



To make ganache: Place chopped chocolate in metal bowl. Set aside. In saucepan
over medium-high heat, bring cream to a boil. Remove from heat. Pour over

chocolate. Add vanilla extract. Let sit for 1 to 2 minutes. Gently whisk mixture
until fully blended. (Note: It should be smooth and glossy.) Pour ganache

into baking pan. Cover with plastic wrap. Refrigerate overnight or until firm.



To shape truffles: Remove ganache from refrigerator. Line baking sheet with
parchment paper. Fill small bowl with cocoa powder. Using melon baller or spoon,

scoop small portions of ganache. Roll into balls between your hands. Roll in
cocoa powder to coat. Place on the baking sheet to set.




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

Message: 4
Date: Thu, 10 Dec 2009 05:25:42 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] PLUM PUDDING CANDY
Message-ID: <02692E71A320456B8BC12DD5365AFFBB@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

PLUM PUDDING CANDY

Printed from COOKS.COM

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

3 cups sugar
1/2 cup water
2 teaspoons vinegar
1/8 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/2 cup candied cherries
1 cup each, shredded coconut, raisins, dates and nuts
1/2 cup citron

In a heavy bottom, large pan, combine sugar, water, vinegar, cream of tartar and
cinnamon, stirring to dissolve. Cook, without stirring, to hard crack stage
or 252?F - see
Sugar Candy Chart.
Pour onto a well buttered pan.

When mixture has cooled enough to handle (mixture should still be hot), pull
until white (as you would taffy). Pull the candy out into long strands using
the tips of the fingers, fold it back on itself and pull it out again until
light in color and very porous. Knead in chopped fruits and nuts. Shape into
a roll.

Allow to stand overnight before cutting into slices.

Submitted by: CM

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

Message: 5
Date: Thu, 10 Dec 2009 05:27:04 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] MINT CANDY
Message-ID: <7BC4EC3E903749159DAA4B7F2278958F@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

MINT CANDY

Printed from COOKS.COM

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

8 oz. mint leaves, crushed
2 cups boiling water
2 lbs. sugar
1 egg white

In a 1 quart Thermos, add crushed mint leaves.

Pour over 2 cups boiling water and allow the mint to steep for several hours.

Strain the leaves and discard, reserving the mint water. Measure out 1 pint of
mint water, adding extra water to equal 1 pint, if needed.

When the liquid has cooled to room temperature, add the beaten white of one egg
and 2 lbs. sugar.

In a heavy bottomed saucepan, boil the mixture slowly until thick, skimming off
any foam that rises to the surface.

Test the candy by dropping a small amount from a spoon into a cup of cold water.
When it hardens quickly, it is done.

Pour onto shallow edged buttered baking sheets.

Mark off in small squares and set aside to cool.

When cold, break it up into small pieces and wrap in wax paper. Store in an
airtight container.

Submitted by: CMs

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

Message: 6
Date: Thu, 10 Dec 2009 05:28:14 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] PEANUT BUTTER CANDIES
Message-ID: <A5BED6A728EF4F269DBEA32BE446BC59@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

PEANUT BUTTER CANDIES

Printed from COOKS.COM

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

2 cups sugar
1/2 cup milk
3 tablespoons cream peanut butter
1/2 teaspoon vanilla

In a heavy bottom pan, combine sugar, milk, and butter and cook to the crack
stage (300?F). Remove from heat, add vanilla, and stir until creamy. Pour into
a well buttered pan and cut into small squares.

Submitted by: CM

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

Message: 7
Date: Thu, 10 Dec 2009 05:29:52 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CANDIED ORANGE PEELS
Message-ID: <D3DA9E4C8915412C94DF50A3C1F3E005@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CANDIED ORANGE PEELS

Printed from COOKS.COM

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

1/2 cup water
1 cup sugar
rind of 2 large navel oranges

Remove the colored portion of the orange peels and cut into 1/4 inch slices
using kitchen shears.

In a small saucepan, bring cold water and orange peels to a boil. Drain. Repeat
this 5 times, draining each time.

Measure 1/2 cup sugar and heat with 1/2 cup water, stirring until dissolved. Add
orange peel strips.

Reduce heat to low and cook until syrup has evaporated and the orange peels are
translucent. Remove from heat and allow to cool.

Roll peels in granulated sugar and let air dry on wax paper until dry or
overnight.

Store in an airtight container in a cool dry place.

Use as a confection, a garnish or sprinkle over a favorite dessert for wonderful
flavor. Especially good with chocolate.

Variations: Try this same technique with lemon or grapefruit peels or thinly
sliced fresh ginger. Adjust water as required.

Submitted by: CM

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

Message: 8
Date: Thu, 10 Dec 2009 05:30:47 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] VANILLA CANDIED WALNUTS
Message-ID: <1D2E9813E93B4B2894AAD5DBF4585CE1@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

VANILLA CANDIED WALNUTS

Printed from COOKS.COM

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

1 pound pkg shelled walnut halves
1 cup sugar
4 tablespoons dark rum
3/4 cup water
1/2 cup Karo light corn syrup
1 vanilla bean
2 tablespoons walnut oil

Wash walnuts under cold running water. In a medium bowl, soak walnuts in enough
water to cover; stir in 1 tablespoon salt. Allow to stand for 15 minutes.
Drain.

Bring enough water to cover walnuts to a boil; drop in walnuts and reduce heat.
Simmer for 10-15 minutes or until walnuts appear pale in color. Drain.

Combine 1 cup sugar, 4 tablespoons dark rum, 3/4 cup water, 1/2 cup Karo syrup
and the vanilla bean in a medium saucepan, stirring well to dissolve sugar.
Bring to a boil, then reduce heat and add walnuts. Simmer on low heat for a half
hour. Remove from heat and allow to stand for 15 minutes.

Preheat oven to 350?F.

After 15 minutes, drain syrup from walnuts (save the vanilla bean for another
use.

In a bowl, combine nuts and walnut oil (if this is not available, use light
olive oil or peanut oil).

Line a baking sheet with oiled parchment paper or wax paper or a silicone baking
sheet. Spread walnuts evenly and bake in preheated oven until walnuts are
dry and crisp and the sugar has caramelized. Open the oven door and allow
walnuts to cool in oven or remove to a wire rack.

Variations and Substitutions: If you are worried about the alcohol, rum may be
omitted - use 1 cup water instead of 3/4 cup water. However, keep in mind
that most of the alcohol vaporizes during the cooking, leaving behind only the
flavor.

To make a maple flavored version of this treat, use maple syrup instead of Karo
syrup; or, if available, use maple sugar instead of white sugar. These darker
sugars tend to brown more quickly, so baking/cooking times should be slightly
reduced.

Any vegetable based oil may be used if walnut oil is not available. Cinnamon
sugar may be sprinkled over the walnuts halfway through the baking period,
if desired.

May be stored in a jar in the refrigerator for several weeks.

Submitted by: CM

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

Message: 9
Date: Thu, 10 Dec 2009 05:31:23 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] TEMPERATURES AND TESTS FOR SYRUPS AND CANDIES
Message-ID: <848AAFF71E8545B2885FB619CF0E9AC6@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

TEMPERATURES AND TESTS FOR SYRUPS AND CANDIES

Printed from COOKS.COM

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

Thread stage 230?F to 234?F:

Syrup spins a thread about 2 inches long when dropped from spoon.

Soft ball stage 234?F to 240?F:

Syrup forms a soft ball when a small amount is dropped into very cold water.
Ball flattens when removed from water.

Firm ball stage 244?F to 248?F:

Syrup forms a firm ball when a small amount is dropped into very cold water.
Ball does not flatten when removed from water.

Hard ball stage 250?F to 266?F:

Syrup forms a hard ball when a small amount is dropped into very cold water.
Ball holds its shape when removed from water.

Soft crack stage 270?F to 290?F:

Syrup separates into threads when a small amount is dropped into very cold
water. Threads are hard but not brittle when removed from water.

Hard crack stage 300?F to 310?F:

Syrup separates into threads when a small amount is dropped into very cold
water. Threads are hard and brittle when removed from water.

Submitted by: CM

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

Message: 10
Date: Thu, 10 Dec 2009 05:32:25 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CANDIED CRANBERRIES
Message-ID: <0D3C5CAF5D0E44A5B0E41E5278829758@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CANDIED CRANBERRIES

Printed from COOKS.COM

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

1 cup cranberries
1 cup sugar
1 cup water

Prick firm cranberries with a needle, Boil sugar and water until syrup spins a
thread - 230?F. Add cranberries, cook very gently until syrup jells.

Dry cranberries on waxed paper. Roll in sugar.

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

Message: 11
Date: Thu, 10 Dec 2009 05:33:28 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] WHITE CHOCOLATE CANDY
Message-ID: <E0D08260C32A4AE8AED54F5C18DBEE8A@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

WHITE CHOCOLATE CANDY

Printed from COOKS.COM

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

1 1/4 pounds vanilla-flavored candy coating, confectioners coating or white
almond bark
1 1/2 cups small marshmallows
1 1/2 cups peanut butter cereal
1 1/2 cups crisp rice cereal or Rice Krispies
1 1/2 cups mixed nuts

In a microwave safe pan, heat candy coating until melted, or heat in oven at
200?F for about 25 minutes ir until melted, stirring occasionally.

Meanwhile, place marshmallows, cereals, and nuts in a large bowl. Pour melted
candy coating over mixture, stirring to coat.

Drop mixture by rounded teaspoons onto waxed paper lined cookie sheets.

Let stand until candy is set.

Makes about 40 pieces of candy.

Submitted by: Tammy and Jennifer

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

Message: 12
Date: Thu, 10 Dec 2009 05:34:57 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CARAMEL CANDY
Message-ID: <FD32CAE38C854E2184FC52D3DF1CF130@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CARAMEL CANDY

Printed from COOKS.COM

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

1/2 stick butter
1 cup canned evaporated milk
2 cups sugar
16 large marshmallows
1/4 cup sugar, caramelized
1 teaspoon vanilla
1 1/2 cups broken pecan pieces

Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar.
Stir with wooden spoon toward the center of the pan. Add marshmallows.

Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but
is not required). Turn pan frequently to prevent burning.

Transfer melted sugar into the larger pan, stirring constantly. Lower the heat,
and cook until a candy thermometer reaches 238?F, stirring often; set aside
to cool to 110?F.

Stir in vanilla and pecans, continuing to stir until the candy will hold its
shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone
sheets.

Makes approximately 30 pieces.

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

Message: 13
Date: Thu, 10 Dec 2009 05:36:19 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CREAM PULL CANDY
Message-ID: <EFAF2F835BB84DAF8B30D5672A639A09@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CREAM PULL CANDY

Printed from COOKS.COM

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

3 cups sugar
3/4 stick butter
1 tsp. vanilla
1/2 tsp. baking soda
1 cup boiling water

Combine in large, heavy saucepan:

3 cups sugar
1 cup boiling water

Cook over low heat to soft ball stage (234?F).

While mixture is cooking, heat to the boiling point:

1/2 tsp. baking soda
3/4 stick butter

Combine mixtures and cook to hard ball stage (258?F). Remove from heat. Add 1
teaspoon vanilla. Pour out onto a well-buttered marble slab.

Begin to pull as soon as candy is cool enough to work with hands. Pull until
candy begins to turn creamy and hardens.

Stretch into long, thin rope and cut with scissors sprayed with non-stick spray
or brushed with vegetable or mineral oil.

Makes about 1 1/4 pounds.

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

Message: 14
Date: Thu, 10 Dec 2009 05:38:15 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] OLD FASHIONED PEANUT BUTTER CANDY
Message-ID: <2770DEA690E041D58B7AC9B71A7CEF27@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

OLD FASHIONED PEANUT BUTTER CANDY

Printed from COOKS.COM

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

2 cups sugar
3/4 cup milk (or evaporated milk)
1/2 cup peanut butter
1 teaspoon vanilla

Bring milk and sugar to boil. Cook until syrup forms a soft ball in cold water
in saucer. Remove from heat.

Add vanilla and peanut butter. Beat well and pour into buttered pan.let cool and
cut into pieces. This is a very old recipe from my grandmother.

Very good!

May double recipe for a larger pan of fudge.

Submitted by: MARCELLA BENNETT

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

Message: 15
Date: Thu, 10 Dec 2009 05:39:25 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] COCONUT CANDY
Message-ID: <FF93C8CAB9D045F7A0BEE83A482F6998@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

COCONUT CANDY

Printed from COOKS.COM

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

1 cup light corn syrup
1/2 desiccated coconut
10 drops coconut oil

In a small pan, heat the corn syrup to quite hot , but not boiling. Pour this
into a bowl containing the coconut and coconut oil and thoroughly mix the
two with a spoon. Cover with wax paper, set aside for 1 hour so the coconut will
become well saturated with the corn syrup. Wet hands to roll into balls.

This is excellent as a bonbon filling or use in the Almond Joy mold or to dip
into chocolate.

East to make, very good.

Submitted by: Ruth

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

Message: 16
Date: Thu, 10 Dec 2009 05:40:36 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] ALMOND BARK - PEPPERMINT CANDY
Message-ID: <6D73499CA5E44A39BEEDF6FFEABA20C9@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

ALMOND BARK - PEPPERMINT CANDY

Printed from COOKS.COM

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

2 lbs. white almond bark
1 1/2 c. crushed peppermint candy

Melt white almond bark on top of double boiler (never add water as it curdles
the white almond bark). It takes about 10 minutes to melt thoroughly and will
be very thick. Crush either peppermint candy canes or peppermint hard candy in
blender until it is powder. Meanwhile, line a cookie sheet with tin foil.
Mix hard crushed candy with melted white almond bark. Spread on lined cookie
sheet. Let it dry and chop into pieces.

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

Message: 17
Date: Thu, 10 Dec 2009 05:41:21 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CANDY BUCKEYES
Message-ID: <BDC6A1DDF601499688AAF67C7543E0D5@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CANDY BUCKEYES

Printed from COOKS.COM

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

1 stick butter
1 box powdered sugar
1 1/2 c. peanut butter
1 tsp. vanilla
1 pkg. (12 oz.) chocolate chips
1/2 stick paraffin

Mix butter, sugar, peanut butter and vanilla. Form into small balls. Cool.

Melt chocolate and paraffin in top of double boiler. Stick a toothpick in the
candy ball and dip into the chocolate mixture, leaving part of the top
uncovered.
It will resemble a buckeye. They can be frozen.

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

Message: 18
Date: Thu, 10 Dec 2009 05:42:38 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: Re: [Recipe-Riot] PS
Message-ID: <79D9497EF923409DA23A0C36D7477ED2@homeag8532nxjg>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
	 reply-type=original

These are Cranberry Drops

----- Original Message -----
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
<recipe-riot@...>
Sent: Thursday, December 10, 2009 5:12 AM
Subject: [Recipe-Riot] PS


> PS
>
> This recipe is from "Betty Crocker's Cooky Book" (Hungry Minds, 1963).
>
> St. Paul Pioneer Press
>
>
>
> Makes 11 dozen.
>
>
>
> 1/2 cup butter
>
>
>
> 1 cup granulated sugar
>
>
>
> 3/4 cup packed brown sugar
>
>
>
> 1/4 cup milk
>
>
>
> 2 tablespoons orange juice
>
>
>
> 1 egg
>
>
>
> 3 cups flour
>
>
>
> 1 teaspoon baking powder
>
>
>
> 1/2 teaspoon salt
>
>
>
> 1/4 teaspoon baking
>
> soda
>
>
>
> 1 cup chopped nuts
>
>
>
> 2 1/2 cups coarsely chopped cranberries
>
>
>
> To prepare oven, baking sheets: Preheat oven to 375 degrees. Grease cookie
> sheets. Set aside.
>
>
>
> To mix dough: In large bowl, mix together butter, granulated sugar and
> brown sugar. Beat in milk, orange juice and egg. In another bowl, stir
> together flour,
>
> baking powder, salt and baking soda. Blend flour mixture well with sugar
> mixture. Stir in chopped nuts and cranberries.
>
>
>
> To bake cookies: Drop dough by teaspoonfuls onto prepared baking sheets.
> Bake for 10 to 15 minutes.
>
>
> _______________________________________________
> Recipe-Riot mailing list
> Recipe-Riot@...
> http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com
>
> Please feel free to share list recipes with others, so long as you include
> the list and poster as a part of the source.
>
> To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
> Recipe-Riot-request@....
>




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

Message: 19
Date: Thu, 10 Dec 2009 06:37:48 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] DIABETIC CHOCOLATE FUDGE
Message-ID: <7BB34FAE42724BACB0090374AE5663A6@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

DIABETIC CHOCOLATE FUDGE

Printed from COOKS.COM

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

1 env. gelatin (unflavored)
1/4 c. water
1 square unsweetened chocolate
1/8 tsp. cinnamon
3/4 tsp. liquid food sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped nuts (opt.)

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and
sweetener. Add milk and water slowly. Add gelatin, stir until dissolved.
Remove from fire. Add vanilla and cool. When mixture begins to thicken, add
nuts. Pour into a cold pan. When firm, cut into pieces.

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

Message: 20
Date: Thu, 10 Dec 2009 06:39:39 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] DIABETIC CHOCOLATE PECAN FUDGE
Message-ID: <D0DEBDE60DC24DE9BA22FF858F47C9EE@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

DIABETIC CHOCOLATE PECAN FUDGE

Printed from COOKS.COM

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

1 env. unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and
Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and
stir until dissolved. Remove from fire and add vanilla; cool. When mixture
begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals
1/3 milk exchange and 1/2 fat exchange.

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

Message: 21
Date: Thu, 10 Dec 2009 06:41:38 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] DIABETIC FUDGE Recipe
Message-ID: <554A348B34C6468C988526C138DA706B@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

DIABETIC FUDGE Recipe



Printed from COOKS.COM



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



1 14 1/2 oz. evaporated milk

3 tbsp. cocoa

1/4 c. butter

Liquid Sweetener to equal 1/2 c. sugar

1/4 tsp. salt

1 tsp. vanilla

2 1/2 c. graham cracker crumbs

1/4 c. nuts



Combine milk and cocoa in saucepan. Beat well. Add butter, sweetener, salt.
Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup

graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in
remaining cracker crumbs and chill.


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

_______________________________________________
Recipe-Riot mailing list
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http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 667
*******************************************

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When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. Maryland Oyster Stew (Richard Lee Holbert)
    2. THEME: Five Layer Bars (Jamie R)
    3. THEME: Southwestern Dip (Jamie R)
    4. THEME: English Toffee (Jamie R)
    5. Three Chocolate Bark with Spiced Pecans and Dried Cherries
       (Jamie R)
    6. THEME: Peanut Butter Snowmen (Jamie R)
    7. THEME: Spiced Candied Almonds (Jamie R)
    8. THEME: Mini Pumpkin Muffin Mix (Jamie R)
    9. THEME: Confectioner's Frames (Jamie R)
   10. THEME: Spiced Honey Popcorn Balls (Jamie R)
   11. THEME: Fiesta Herb Blend (Jamie R)
   12. THEME: Gingerbread Cookie Mix in a Jar (Jamie R)
   13. Snowman Poop (Jamie R)
   14. THEME: Beautiful Christmas Jam (Jamie R)
   15. THEME: Gumdrop Cookie Mix in a Jar (Jamie R)
   16. White Christmas Bars In A Jar (Jamie R)
   17. Snowman Soup (Jamie R)
   18. Scented Pinecones (Jamie R)
   19. Cinnamon Ornaments (Jamie R)
   20. THEME: Pomegranate Vinegar (Jamie R)
   21. THEME: White Chocolate Macadamia Cookies (Jamie R)
   22. THEME: Brownie Mix (Jamie R)
   23. TODAY'S THEME: Candy/Fudge (Jamie R)
   24. PS (Jan Bailey)
   25. DATE SNOWBALLS (Jan Bailey)


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

Message: 1
Date: Wed, 09 Dec 2009 16:50:46 -0600
From: Richard Lee Holbert <rlhintexas@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Maryland Oyster Stew
Message-ID: <4B2029C6.4030200@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Maryland Oyster Stew

1            pint shucked medium oysters with liquor
1            quart milk
1/4         cup margarine or butter
salt and pepper to taste
Old Bay Seafood seasoning

Cook oysters in their liquor until edges just begin to curl.
Add milk, margarine or butter, salt and pepper.
Heat slowly; do not boil.
Serve at once.

Makes about 6 cups.

Recipe from Classic Home Cooking via the All_Around_Cooking list on
yahoogroups



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

Message: 2
Date: Wed, 9 Dec 2009 14:59:11 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Five Layer Bars
Message-ID: <p06110463c745dc27016d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Five Layer Bars
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Delicious Gifts

Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs

1 jar Five Layer Bar Mix
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk

In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate
morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and
place on top of the layers.

Preheat oven to 350 degrees F.

Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted
butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining
ingredients of mix over crumb mixture. Pour sweetened condensed milk over the
layers. Bake for 30 minutes. Allow to cool and cut into bars.



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

Message: 3
Date: Wed, 9 Dec 2009 14:59:37 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Just-Appetizers@googlegroups.com
Subject: [Recipe-Riot] THEME: Southwestern Dip
Message-ID: <p06110462c745dc270167@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Southwestern Dip
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Delicious Gifts

Southwestern Dip Mix:
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt

3 tablespoons Southwestern Dip Mix
1 cup sour cream
1 cup mayonnaise

In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt.
Package in decorative jar or cellophane bag.

In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until
smooth. Refrigerate at least 2 hours for flavors to blend. Serve with chips or
fresh vegetables.



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

Message: 4
Date: Wed, 9 Dec 2009 14:59:57 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Recipe-Riot] THEME: English Toffee
Message-ID: <p06110461c745dc270162@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

English Toffee
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Delicious Gifts

14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet.

Put butter, sugar, and water in a heavy pan or skillet over medium-high heat.
Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10
minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to
310 degrees F on a candy thermometer). Or, make a cold water test: candy will
separate into hard, brittle threads when dropped in cold water. Remove from heat
and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet
and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or
chocolate bars, and spread as it melts. Cool completely and break into pieces.
Store in an airtight container.



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

Message: 5
Date: Wed, 9 Dec 2009 15:00:12 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Dessert-Recipes@googlegroups.com
Subject: [Recipe-Riot] Three Chocolate Bark with Spiced Pecans and
	 Dried Cherries
Message-ID: <p06110460c745dc27015c@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Three Chocolate Bark with Spiced Pecans and Dried Cherries
Recipe courtesy Emeril Lagasse, 2006
Show:   Food Network Specials
Episode:   All Star Holiday Gifts

7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped

Preheat the oven to 400 degrees F.

In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir
until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with
salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly,
until the sugar starts to caramelize and coat the pecans evenly. Cook for about
4 minutes. Remove the pan from the heat and spread the pecans over a parchment
lined baking sheet. Place the pan in the oven and roast the pecans for about 6
minutes. Remove the pan from the oven and cool completely. Break the pecans into
small pieces.

Fill 3 small saucepans halfway up the pan with water. Place the pans over medium
heat and bring to a boil and then reduce to a simmer. In three separate mixing
bowls, add each type of chocolate into the individual bowls. Place the bowls
over the saucepans. After about 2 minutes over the heat, the chocolate will
start to melt. Stir each chocolate until totally melted. Remove the chocolate
from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour
each type of chocolate over the marble or a large parchment paper-lined baking
sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal
spatula, spread the mixture out evenly back and forth to about 1/4-inch thick.
Either place the marble in the refrigerator or allow to sit out until set, about
a couple of hours. Break the bark into medium pieces and serve.



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

Message: 6
Date: Wed, 9 Dec 2009 15:00:29 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Peanut Butter Snowmen
Message-ID: <p0611045fc745dc270157@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Peanut Butter Snowmen
Recipe courtesy Sandra Lee
Show:   Food Network Specials
Episode:   All Star Holiday Gifts

2 (16-ounce) bags white chocolate chips
2 tablespoons shortening
1 (16-ounce) package peanut butter sandwich cookies (recommended: Nabisco Nutter
Butters)

For decorating:
Chocolate sprinkles
Candy buttons (dot candy on paper)
Colored sprinkles
Red nonpareils
Large sugared gum drop jellies
Red string licorice ((recommended: Twizzlers Pull-n-Peel)

Place white chocolate chips and shortening in a medium microwave-safe bowl.
Microwave on high for 1 minute; stir until chips are melted and mixture is
smooth. If necessary, microwave on high for additional 30 second intervals until
mixture is smooth. If you prefer, place in double boiler over low heat, stirring
until completely melted and smooth.

Meanwhile, pierce 1 end of each cookie with a toothpick. Use the toothpick to
dip entire cookie into the white chocolate mixture. Let excess drip back into
bowl and lay cookie on wire rack. Before the white chocolate has a chance to
cool, decorate the cookie with various candies into a playful snowman.

Place chocolate sprinkles as eyebrows, blue or green dots for eyes, an orange
sprinkle placed vertically for the nose and several red nonpareils for a mouth.
Cut a gumdrop in half, slice a sliver from each half lengthwise to form a
crescent shaped brim to the hat. Top off the hat with a gumdrop half and reserve
the other half for another snowman. You may have to flatten the gumdrop a bit to
fit the snowman.

After the snowman has completely dried, tie a red string licorice around the
neck as a scarf. Using a rolling pin to flatten the licorice will make it easier
for the scarf to stay tied and look natural.



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

Message: 7
Date: Wed, 9 Dec 2009 15:00:44 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Just-Appetizers@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Spiced Candied Almonds
Message-ID: <p0611045ec745dc270151@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Spiced Candied Almonds
Recipe courtesy Michael Chiarello
Show:   Food Network Specials
Episode:   All Star Holiday Gifts

Peanut or canola oil
4 cups almonds
1 cup plus 1 tablespoon confectioners' sugar, sifted and divided
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds.
Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly
wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar
has melted into the nuts; if bits of un-melted sugar remain on the nuts, they
will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few
nuts to the hot oil, allowing the foam to subside before adding another
spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small
batches until the nuts are medium brown, about 45 seconds; be careful not to
overcook. Scatter on an unlined baking sheet to cool slightly.

In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon
sugar, a pinch of salt, and pepper.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with
about half of the spice mix. Toss well to distribute the spices and then taste a
nut. Add more spice mix, to taste, and toss well after each addition. When cool,
pack in an airtight jar. They will keep at room temperature for at least 2
weeks.



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

Message: 8
Date: Wed, 9 Dec 2009 15:01:01 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Mini Pumpkin Muffin Mix
Message-ID: <p0611045dc745dc27014d@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Mini Pumpkin Muffin Mix

3 cups all-purpose flour
4 teaspoons baking powder
1-1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins, sweetened dried cranberries, or chopped
nuts (optional)
1 (15 ounce) can pure pumpkin

~ Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart
resealable plastic bag; seal. Set bag of muffin mix and can of pumpkin in a
paper sandwich-type bag. Tie top of bag with raffia or ribbon.

Attach the following recipe:

Mini Pumpkin Muffins

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry
blender until mixture is fine. Add 1 cup pumpkin, 1 cup milk and 2 large eggs;
mix until just moistened. Spoon into greased or paper-lined mini-muffin pans,
filling 2/3 full. Bake in preheated 400?F oven for 15 minutes; remove to wire
racks. Sprinkle with powdered sugar, if desired.

Makes about 60 mini muffins.



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

Message: 9
Date: Wed, 9 Dec 2009 15:01:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Food-on-TV@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Confectioner's Frames
Message-ID: <p0611045cc745dc260143@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Confectioner's Frames
Recipe courtesy
Show:   Semi-Homemade Cooking with Sandra Lee
Episode:   Gift Goodies

1 package (18-ounce) refrigerated sugar cookie dough, softened (recommended:
Pillsbury)
1 teaspoon brandy extract
1/2 cup all-purpose flour, plus more for dusting surface
1 can (1-pound) store-bought white frosting
Assorted candies, for decoration
1 tube red decorating icing
1 tube green decorating icing

Preheat oven to 350 degrees F.

Combine cookie dough with brandy extract and flour, kneading to combine. On a
floured surface, roll out dough to 1/4-inch thickness. Cut out 3-inch squares
(rounds or rectangles) and place on a cookie sheet. Cut out the center of each,
leaving a border to fit a picture. Freeze for 20 minutes, and then bake for 8 to
10 minutes or until lightly browned around edges. Cool on cooling rack. Frost
with white frosting and decorate with assorted candies, or pipe with decorator
icing. Adhere a photo with frosting.



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

Message: 10
Date: Wed, 9 Dec 2009 15:01:37 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Spiced Honey Popcorn Balls
Message-ID: <p0611045bc745dc26013a@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Spiced Honey Popcorn Balls

6 cups freshly popped popcorn
1/2 cup honey
1/4 cup granulated sugar
4 tablespoons butter, plus 1 teaspoon
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Place popcorn in a lightly buttered bowl and set aside.

Combine honey, sugar, 4 tablespoons butter and the seasonings in a small
saucepan and bring to a boil, stirring constantly. Reduce heat to medium-high
and continue to simmer. Using a candy thermometer, test the honey mixture and
remove from heat when it reaches 270?. (This should take only a few minutes.)

Pour honey mixture over popcorn and toss to coat. Working quickly, coat your
hands with remaining teaspoon of butter and shape popcorn mixture into balls a
couple of inches across (about the size of your palm). Don't pack the popcorn
balls too tightly or they will be hard to eat.

These are best served immediately, but they will keep for a few days in an
airtight container. Makes about 8 servings.

Nutrition information (1/8 recipe): 163 calories, 51 calories from fat, 6 grams
fat, 4 grams saturated fat, 16 milligrams cholesterol, 75 milligrams sodium, 29
grams carbohydrates, 1 gram fiber.

The Main Tip

Popcorn balls can also be made with corn syrup or molasses.



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

Message: 11
Date: Wed, 9 Dec 2009 15:01:49 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Fiesta Herb Blend
Message-ID: <p0611045ac745dc260130@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Fiesta Herb Blend

1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons garlic salt
2 tablespoons dried oregano
2 tablespoons dried minced onions

In a small bowl, combine all ingredients. Store in an airtight container and
label with a 6-month expiration date. Use to make Fiesta Herb Dip or Fiesta
Herb Dressing or to rub on fish, chicken or other meats before grilling or
broiling. Makes about 1 cup.

FIESTA HERB DIP: In a large bowl, stir together 2 cups sour cream, 1/2 cup
mayonnaise, 1 cup finely shredded mild Cheddar cheese and 3 tablespoons
Fiesta Herb Blend (above). Cover with plastic wrap and refrigerate at least
2 hours or up to 3 days. Serve with fresh vegetables and tortilla chips.
Makes about 3 1/4 cups.

FIESTA HERB DRESSING: In a medium bowl, whisk together 1 1/2 cups mayonnaise
(lowfat is OK), 1/2 cup milk and 2 tablespoons Fiesta Herb Blend (above).
Pour into a bottle and refrigerate at least 2 hours or up to 3 days. Makes
about 2 cups.

-- From "The Perfect Basket: How to Make a Fabulous Gift Basket for Any
Occasion," by Diane Phillips.



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

Message: 12
Date: Wed, 9 Dec 2009 16:38:13 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cookie Mix in a Jar
Message-ID: <p0611046ac745f2bc4c5c@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

GINGERBREAD COOKIE MIX IN A JAR

Place a circle of gingerbread fabric between lid and ring and tie a gingerbread
man cookie cutter onto jar with ribbon!

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
(Makes 4 1/2 cups)

Mix 2 cups of the flour with the baking soda and baking powder. Mix the
remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning
jar layer the ingredients starting with the flour baking powder mixture then the
brown sugar and finally the flour and spice mixture.

Attach a card to the jar with the following directions:

Gingerbread Cookies
Empty contents of jar into a large mixing bowl. Blend together well. Add 1/2 cup
softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix
until completely blended. Dough will be very stiff so you may need to use your
hands. Cover and refrigerate for 1 hour.Preheat oven to 350?F

Roll dough to 1/4" thick on a lightly floured surface. Cut into shapes with a
cookie cutter. Place cookies on a lightly greased cookie sheet about 2" apart.

Bake at 350?F for 10 to 12 minutes. Decorate as desired.

Makes 2 to 3 dozen large gingerbread people



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

Message: 13
Date: Wed, 9 Dec 2009 16:38:24 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 allholidays@YahooGroups.com
Subject: [Recipe-Riot] Snowman Poop
Message-ID: <p06110469c745f2bc4c56@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Snowman Poop

1 Bag Mini Marshmallows
small celephane bags
ribbon

Place a handful of marshmallows in each bag. Tie nicely with ribbon.

Attach this poem:

Santa looked at his list,
even checked it twice,
and found out that you
havn't been very nice.

Since coal is so expensive,
here is the scoop.
Santa's filling your stocking
with SNOWMAN POOP



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

Message: 14
Date: Wed, 9 Dec 2009 16:38:49 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Beautiful Christmas Jam
Message-ID: <p06110467c745f2bc4c4b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

   Beautiful Christmas Jam

   2-(20-oz.) packages frozen strawberries*
   1 lb. cranberries,fresh or frozen
   5 lbs. sugar
   6 oz. liquid Pectin

Grind berries in a food processor or grinder. Place in a large pot. Add sugar
and bring to a full boil. Add the pectin and boil for 1 minute. Pour into hot
sterilized jars. Seal the jars by putting on the seals and lids. Process in
boiling water bath for 10 minutes.

NOTE: Do not use fresh strawberries as jam will be too liquid

Makes 14-half pint jelly jars or 7-pint jars



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

Message: 15
Date: Wed, 9 Dec 2009 16:46:44 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gumdrop Cookie Mix in a Jar
Message-ID: <p06110466c745f2bc4c46@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gumdrop Cookie Mix in a Jar

1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup lightly packed brown sugar
3/4 cup granulated sugar
1 1/2 cups (10 ounces) spiced gum drops, cut into pieces

Combine flour, baking powder and baking soda, and add to the jar. Add the brown
sugar, and press down gently to form a layer.

Combine the granulated sugar and the gum drops to coat the cut pieces of the
candy with sugar, to prevent the candy from clumping together. Add them to the
jar.

Seal the jar, and store in a cool, dry place, away from a heat source.

Attach the following instructions to a gift tag:

Gumdrop Cookies

1/2 cup softened butter or margarine
1 egg, slightly beaten
1 teaspoon vanilla extract
Contents of jar

Remove gum drops from the jar, and set aside. Empty remaining cookie mix into a
large mixing bowl, and stir to combine. Add butter or margarine, egg and vanilla
extract. Mix until completely blended. Add the gum drops, and mix gently. Shape
into walnut-size balls, and place 2 inches apart on prepared cookie sheets. Bake
at 375 degrees F for 12 to 14 minutes, until edges are lightly browned.

Cool 5 minutes on baking sheet, then remove cookies, and put on baking racks to
finish cooling.

Makes 2 1/2 dozen cookies.



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

Message: 16
Date: Wed, 9 Dec 2009 16:46:57 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, allholidays@YahooGroups.com
Subject: [Recipe-Riot] White Christmas Bars In A Jar
Message-ID: <p06110465c745f2bc4c3e@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

White Christmas Bars In A Jar

1/4 C. White chocolate or vanilla milk chips
1/2 C. Chopped pecans, toasted* and cooled
1/2 C. Sweetened dried cherries or cranberries
1/2 C. Light brown sugar, packed**
1 C. Buttermilk biscuit baking mix
1/2 C. Brown sugar, packed**
1 C. Buttermilk biscuit baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order
listed, beginning with the white chocolate or vanilla chips. If there is any
space left after adding the last ingredient, add more white chocolate or vanilla
chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover
lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as
desired.

Make a gift card to attach as follows:

WHITE CHRISTMAS CHERRY BARS

Preheat oven to350 ?F. Empty contents of jar into medium bowl. Stir in:

1/2 C. (1 stick) butter or margarine, melted
1 large egg
1 tsp. Vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake for 20 to
22 minutes, or until bars are light golden brown and center is almost set.

Makes 16 bars.

* To toast pecans, place in a microwave-safe dish and microwave on high for 4 to
5 minutes, stirring every minute.

** After measuring the brown sugar, crumble it between your fingers for uniform
texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking
mix from sifting down through it.



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

Message: 17
Date: Wed, 9 Dec 2009 16:38:34 -0800
From: Jamie R <craftncook@...>
To: allholidays@YahooGroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] Snowman Soup
Message-ID: <p06110468c745f2bc4c50@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Snowman Soup

1 package Hot Chocolate Mix
3 Hershey Kisses or Hershey Hugs
10 miniature marshmallows
1 peppermint Candy Cane

Place all the above into a new mug (or cellophane bag), then cover or
wrap with cellophane, decorate and attach the following poem:

Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Add hot water, sip it slow
It's sure to do the trick

These are great for teachers party favors or stocking stuffers



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

Message: 18
Date: Wed, 9 Dec 2009 17:05:08 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 allholidays@YahooGroups.com
Subject: [Recipe-Riot] Scented Pinecones
Message-ID: <p0611046fc745f61314a5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Scented Pinecones

Cinnamon*
Ginger*
Nutmeg*
Craft glue mixed with equal amounts of
Water
Foam brush
Pinecones

*Add any other spices that you like the smell of. Mix in the proportions that
you desire (I'd go heavy on the cinnamon as I love the smell).

Rinse pinecones under running water. Lay the pinecones on an old cookie sheet
and bake at 200 degrees until the pinecones open up (this not only kills any
little beasties that may be residing within the pinecones but also melts the sap
resulting in a pretty glaze).

Spread pinecones out on layers of newspapers and set aside to dry completely

Use the foam brush to apply the glue to the pinecones.

Mix the spices in a bowl using a wire wisk. Roll the pinecone in the spice or
add the spices to a baggie; add the pinecones one at a time and shake to coat
(like shake-n-bake)

When coated, allow to dry thoroughly.

Use these wonderfully-scented pinecones in gift baskets, as christmas tree
ornaments, on christmas wreaths, or placed in bowls to add a wonderful scent to
a room.

If, after storing, you need to refresh the scent of the pinecones just stick
them in a microwave until the smell if revived.



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

Message: 19
Date: Wed, 9 Dec 2009 17:05:20 -0800
From: Jamie R <craftncook@...>
To: allholidays@YahooGroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] Cinnamon Ornaments
Message-ID: <p0611046ec745f613149f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cinnamon Ornaments

Prep time: 30 minutes
Cooking time: 2 1/2 hours, or 1-2 days drying time

Ornaments:
3/4 cup applesauce
1 4.12-ounce bottle McCormick cinnamon, ground
Supplies:
Cookie cutters
Drinking straw
Ribbon

Preheat oven to 200 degrees.

Mix applesauce and cinnamon with hands in small bowl until a smooth ball of
dough is formed.

Using about one-fourth of the dough at a time, roll dough to a 1/4- to 1/3-inch
thickness between two sheets of plastic wrap. Peel off top sheet of plastic
wrap; cut dough into desired shapes with cookie cutters.

Make a hole in top of ornament with drinking straw. Place ornaments on baking
sheet.

Bake 2 1/2 hours. Cool ornaments on wire rack. You also can dry ornaments at
room temperature by carefully placing on wire rack and letting stand 1 to 2 days
or until thoroughly dry, turning occasionally.

Insert ribbon through holes and tie to hang. Ornaments may be decorated with
opaque paint markers found in arts and crafts stores, if desired.

Makes 12 to 15 ornaments.

Note: If a different-sized bottle of cinnamon is used, use 1 cup plus 2
tablespoons cinnamon.



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

Message: 20
Date: Wed, 9 Dec 2009 17:04:58 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Pomegranate Vinegar
Message-ID: <p06110470c745f61314aa@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

POMEGRANATE VINEGAR

2 cups red wine vinegar
1 tablespoon pomegranate syrup

In a nonreactive saucepan, combine the vinegar and pomegranate syrup and bring
to a boil over medium heat. Remove from the heat and let stand for 1 to 3 hours.
Using a funnel, fill bottles with vinegar. Cork tightly.

SOURCE: Christmas Sweets by Georgeanne Brennan (Chronicle Books, $18.95)



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

Message: 21
Date: Wed, 9 Dec 2009 17:05:42 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: White Chocolate Macadamia Cookies
Message-ID: <p0611046dc745f612149a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

WHITE CHOCOLATE MACADAMIA COOKIES

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

> Mix together flour, baking soda and baking powder. Set aside. Layer
> ingredients in order given in a quart sized wide mouth canning jar. Press
> each layer down firmly in place. Add the flour mixture last. Store in a
cool
> dry place away from a heat source so condensation and clumping does not
> occur.
>
> ATTACH THESE DIRECTIONS TO JAR:
>
> To make White Chocolate Macadamia Cookies:
> Empty cookie mix into large mixing bowl. Thoroughly blend mix. Add: 1/2
cup
> butter, softened 1 egg slightly beaten 1 teaspoon of vanilla Mix until
> completely blended. Shape into walnut sized balls and place 2 inches apart
> on sprayed cookie sheets. Bake at 375F degrees for 12 to 14 minutes until
> tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to
> racks to finish cooling.



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

Message: 22
Date: Wed, 9 Dec 2009 17:05:56 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Brownie Mix
Message-ID: <p0611046cc745f6121490@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

BROWNIE MIX

7 c. sugar
2 1/2 c. cocoa
1 tbsp. salt
4 c. flour
1 tbsp. + 1 tsp. baking powder
2 c. shortening

Mix sugar, flour, cocoa, baking powder and salt together in large bowl. Stir
well. Cut in shortening until it resembles coarse meal. Place in air tight
container. Store in dry place or in the refrigerator up to six weeks.

Recipe to attach to jar:
Preheat oven to 350 degrees. Add 3 beaten eggs to 3 cups of the mix. Add 1/2 cup
chopped nuts and 1 1/2 teaspoons vanilla. Flour and grease 9" square pan and
bake all at 350 degrees for 35 to 40 minutes. Cool on wire rack.



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

Message: 23
Date: Thu, 10 Dec 2009 01:34:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Candy/Fudge
Message-ID: <p06240878c73a92f29f7f@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Candy/Fudge

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

Message: 24
Date: Thu, 10 Dec 2009 05:12:13 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] PS
Message-ID: <D7E18B624B8746FE973C04AAFCB62BFE@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

PS

This recipe is from "Betty Crocker's Cooky Book" (Hungry Minds, 1963).

St. Paul Pioneer Press



Makes 11 dozen.



1/2 cup butter



1 cup granulated sugar



3/4 cup packed brown sugar



1/4 cup milk



2 tablespoons orange juice



1 egg



3 cups flour



1 teaspoon baking powder



1/2 teaspoon salt



1/4 teaspoon baking

soda



1 cup chopped nuts



2 1/2 cups coarsely chopped cranberries



To prepare oven, baking sheets: Preheat oven to 375 degrees. Grease cookie
sheets. Set aside.



To mix dough: In large bowl, mix together butter, granulated sugar and brown
sugar. Beat in milk, orange juice and egg. In another bowl, stir together flour,

baking powder, salt and baking soda. Blend flour mixture well with sugar
mixture. Stir in chopped nuts and cranberries.



To bake cookies: Drop dough by teaspoonfuls onto prepared baking sheets. Bake
for 10 to 15 minutes.




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

Message: 25
Date: Thu, 10 Dec 2009 05:12:33 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] DATE SNOWBALLS
Message-ID: <ED0EE23C0235405C89235271205CC00F@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

DATE SNOWBALLS

This recipe is from a church fundraising cookbook.

St. Paul Pioner Press

Makes about 3 dozen.

1/2 cup butter

1 cup sugar

1 cup cut-up dates

1/2 teaspoon salt

1 egg, beaten well

1/3 cup chopped pecans

2 cups Rice Krispies

1 cup finely shredded coconut

In pan over low heat, melt butter. Add sugar, dates, salt and egg. Mix well.
Cook, stirring occasionally, for 10 minutes. Remove from heat. Add nuts and

Rice Krispies. Stir to combine. Cool slightly. Form into walnut-sized balls.
Roll each in coconut.



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

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Today's Topics:

    1. Slow Cooker REUBEN DELI SPREAD (Jan Bailey)
    2. PEAR AND GORGONZOLA SALAD (Jan Bailey)
    3. GINGERBREAD COOKIES (Jan Bailey)
    4. Snacking Surprise Muffins (sue zerbe)
    5. SNICKERS - APPLE SALAD (sue zerbe)
    6. STEAK PIZZAIOLA TOPPED PENNE (sue zerbe)
    7. SUMMER VEGETABLE GRATIN (sue zerbe)
    8. SAUSAGE STEW WITH WHITE BEANS (sue zerbe)
    9. TOFFEE LEMON BARS (Jan Bailey)
   10. SKOR TOFFEE CHOCOLATE BARS (Jan Bailey)
   11. Re: THEME: Pumpkin Bread (Ona36@...)
   12. Re: THEME: Fudgie Scotchie Squares (Mable in SW TX)
   13. Re: THEME: Pumpkin Bread (Jan Bailey)
   14. TODAY'S THEME: Gifts from the Kitchen (Jamie R)
   15. Cinnamon Rolls (Julie & Miss Mercy)


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

Message: 1
Date: Thu, 12 Nov 2009 06:09:45 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] Slow Cooker REUBEN DELI SPREAD
Message-ID: <D8BDAAAD27A748D4B0F8C470EBD639F3@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

Slow Cooker REUBEN DELI SPREAD

from "Slow & Easy, Fast-fix Recipes for Your Electric Slow Cooker" by Natalie
Haughton (Wiley, 2009).

St. Paul Pioneer Press

Makes 20 to 24 servings

. 3 packages (8 ounces each) cream cheese, softened

1/3 cup ketchup

2 tablespoons dill pickle relish

2 teaspoons yellow mustard

1 large jar (33.8 ounces) refrigerated sauerkraut, rinsed and well drained

1/2 pound turkey pastrami, chopped

1 1/2 cups shredded Swiss cheese (about 6 ounces), divided use

Rye crackers or small slices of cocktail rye or pumpernickel bread, for serving

To mix the spread: In large bowl, mix together cream cheese, ketchup, pickle
relish and yellow mustard. Stir in sauerkraut, turkey pastrami and 1 cup Swiss
cheese until well blended.

To cook the spread: Transfer mixture to 4-quart slow cooker. Spread out evenly.
Cover. Cook on low heat setting for 2 1/2 hours or on high heat setting for 1
1/4 hours or until hot throughout.

To finish and serve: Stir with large spoon. Top with remaining 1/2 cup Swiss
cheese. Cover. Cook for 5 to 10 minutes or until cheese on top is melted. Serve
warm.

If you can't find   turkey pastrami substitute smoked turkey.


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

Message: 2
Date: Thu, 12 Nov 2009 06:11:59 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] PEAR AND GORGONZOLA SALAD
Message-ID: <6A4C39C81D304AE78D3AD9710AF2D9E7@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

PEAR AND GORGONZOLA SALAD

>From  Vinifera Vine & Dine in Wabasha, Mi

St. Paul Pioneer Press

Makes 8 to 10 servings.

Vinaigrette:

1/3 cup canola oil

1/3 cup olive oil

1/2 cup blood-orange vinegar (see shopper's note)

2 tablespoons sugar

1 tablespoon kosher salt

1 teaspoon white pepper

Praline:

2 cups pecan halves

1/2 cup sugar

1 tablespoon kosher salt

Salad:

1 pound good-quality spring mix

2 cups pralines

1 cup crumbled Gorgonzola cheese

2 or 3 ripe pears

1/2 red onion, thinly sliced

Salt and pepper to taste

To prepare vinaigrette: In bowl, whisk together canola oil, olive oil, vinegar,
sugar, salt and pepper. Adjust seasoning to taste. Set aside.

To make pralines: Spray sheet of foil with nonstick spray. In heavy saute pan
over medium heat, heat pecans. (Note: Watch carefully; they burn easily.) When
hot, sprinkle with sugar and salt. Cook, stirring constantly, until nuts are
toasted and syrup coats nuts evenly. (Note: Chef Murray-John likes the pecans to
have a bit of sugar granules, rather than completely melted sugar.) Turn nuts
out onto sheet of aluminum foil. Separate with fork. Cool completely. (Note:
Coating will harden.)

To assemble salad: Toss spring mix with small amount of dressing. Place 5 thin
slices of pear on lettuce. Sprinkle with pecans and gorgonzola. Drizzle with
more dressing. Top with few slices of red onion. Season with salt and pepper.

Shopper's note: Blood-orange vinegar is available at Surdyk's Cheese Shop ($7.59
for 6.5 ounces) or from multiple online sources, including Amazon.com.






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

Message: 3
Date: Thu, 12 Nov 2009 06:14:19 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] GINGERBREAD COOKIES
Message-ID: <9E4F7A3CBBEC47F19E02D9BEF905220B@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

GINGERBREAD COOKIES

Try this recipe from "The King Arthur Flour Cookie Companion" (2004). Roll the
cookies a bit thicker than normal to give them "chew" and bake them on the low
side of the recommended baking range.

St. Paul Pioneer Press



Makes 3 dozen 3-inch cookies.

3/4 cup unsalted butter

3/4 cup light or dark brown sugar

3/4 cup molasses

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ground ginger

1/4 teaspoon allspice or cloves

1 large egg

1 teaspoon baking powder

1/2 teaspoon baking soda

3 1/2 cups unbleached all-purpose flour

To mix cookie dough: In saucepan set over low heat or in micro-wave, melt
butter. Stir in sugar, molasses, salt, cinnamon, ginger and allspice. Transfer
mixture to medium-sized mixing bowl. Let cool to lukewarm. Beat in egg. In large
bowl, whisk baking powder and baking soda into flour. Stir dry ingredients into
molasses mixture. Divide dough in half. Wrap well. Refrigerate for 1 hour or
longer.

To prepare oven: Preheat oven to 375 degrees.

To roll dough: Take 1 piece of dough out of refrigerator. Flour clean work
surface and dough. Roll it out as thin or thick as you like. (Note: For slightly
less crisp cookies, roll dough thicker. We roll these cookies, which we prefer a
bit less crisp and more chewy, to 1/4-inch thickness.) Sprinkle flour under and
on top of dough to keep it from sticking to table or rolling pin. Alternatively,
place dough on parchment and put a sheet of plastic wrap over it as you roll,
pulling plastic to eliminate wrinkles as necessary when rolling. This will keep
dough from sticking without more flour.

To cut cookies: Cut out shapes with cookie cutter, cutting them as close to one
another as possible.

To bake cookies: Transfer cookies to ungreased cookie sheets (or, if you've
rolled right onto parchment, remove dough scraps from between cookies). Bake
cookies for 8 to 12 minutes or just until slightly brown around edges or until
they feel firm. Cool on baking sheets for several minutes or until set. Transfer
cookies to rack to cool completely. Repeat with the remaining dough.




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

Message: 4
Date: Sat, 21 Nov 2009 11:06:11 -0800 (PST)
From: sue zerbe <garnet552001@...>
To: Recipe-Riot@...
Subject: [Recipe-Riot] Snacking Surprise Muffins
Message-ID: <945087.44847.qm@...>
Content-Type: text/plain; charset=iso-8859-1

Snacking Surprise Muffins
Makes 12 servings


Not just for breakfast anymore, muffins make great lunch box treats.
Make each child's muffin different by filling it with their favorite
flavor fruit preserves!

Ingredients
1-1/2 cups all-purpose flour
1/2 cup sugar or Sweetner
1 cup fresh or frozen blueberries
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup margarine or butter, melted
3 tablespoons peach preserves Topping
1 tablespoon sugar or Sweetner
1/4 teaspoon ground cinnamon

1. Preheat oven to 400?F. Line 12 medium muffin cups with paper
liners; set aside.

2. Combine flour, 1/2 cup sugar, blueberries, baking powder, 1 teaspoon
cinnamon and salt in medium bowl. Combine egg, buttermilk and margarine
in small bowl. Add to flour mixture; mix just until moistened.

3. Spoon about 1 tablespoon batter into each muffin cup. Drop a scant
teaspoonful of preserves into center of batter in each cup; top with
remaining batter.

4. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl;
sprinkle evenly over tops of batter.

5. Bake 18 to 20 minutes or until lightly browned. Remove muffins to
wire rack to cool completely.








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

Message: 5
Date: Sat, 21 Nov 2009 11:09:03 -0800 (PST)
From: sue zerbe <garnet552001@...>
To: Recipe-Riot@...
Subject: [Recipe-Riot] SNICKERS - APPLE SALAD
Message-ID: <301837.46279.qm@...>
Content-Type: text/plain; charset=iso-8859-1

SNICKERS - APPLE SALAD

1 (8 oz.) container Cool Whip
3 apples, diced
3 regular size SNICKERS? candy bars, frozen

Mix together the Cool Whip and apples. Smash the SNICKERS? bars and
add to the salad. Best if you allow to stand for a little while before
serving.






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

Message: 6
Date: Sat, 21 Nov 2009 11:23:03 -0800 (PST)
From: sue zerbe <garnet552001@...>
To: Recipe-Riot@...
Subject: [Recipe-Riot] STEAK PIZZAIOLA TOPPED PENNE
Message-ID: <260532.1806.qm@...>
Content-Type: text/plain; charset=us-ascii

STEAK PIZZAIOLA TOPPED PENNE

3 tbs olive oil
1 tbs smokey sweet pepper seasoning blend
1 1/2 pounds London broil (Beef)
5 cloves garlic, peeled and chopped
1 red onion, coarsely chopped
2 cups halved cherry tomatoes
1 green, red and/or yellow bell peppers, seeded and cut into cubes
8 oz pkg white mushrooms, sliced
1/4 cup chopped basil
8 oz pkg penne pasta, cooked
5 oz bag baby arugula (greens)

Heat grill. In bowl, combine 1 tbs oil and seasoning blend, coat London broil.
Grill 15 min. or until 140 degrees on thermometer for medium rare, or until
desired doneness, turning once. In skillet, cook remaining oil, garlic and
onions 2 min.

Add next 3 ingredients. Cook 6 min. Stir in basil. Season with salt and pepper,
if desired. Toss hot pasta with arugula, place on platter. Top with steak and
veggies. MAKES 6 SERVINGS.*







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

Message: 7
Date: Sat, 21 Nov 2009 11:25:22 -0800 (PST)
From: sue zerbe <garnet552001@...>
To: Recipe-Riot@...
Subject: [Recipe-Riot] SUMMER VEGETABLE GRATIN
Message-ID: <475931.54421.qm@...>
Content-Type: text/plain; charset=us-ascii

SUMMER VEGETABLE GRATIN

3 medium zucchini, cut in slices
2 bell peppers, cut crosswise in half, then in strips
1/2 sweet onion, coarsely chopped
6 sprigs thyme
1 tbs + 1 tsp olive oil
2 tsp chopped garlic
1/4 tsp each kosher (coarse) salt and pepper
2 tbs plain panko bread crumbs
2 tsp grated Parmesan cheese

Heat broiler. Toss first 4 ingredients, 1 tbs oil, garlic, salt and pepper in
large bowl until coated. Divide vegetables on 2 baking sheets in a single layer.
Broil 15 min. or until slightly charred and cooked through.

Mix panko crumbs, Parmesan and remaining oil. Arrange vegetables with their
juices in shallow baking dish, adding thyme leaves and discarding stems.
Sprinkle vegetables with crumb mixture. Broil 3 min. or until crumbs are golden.
MAKES 6 SERVINGS.*







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

Message: 8
Date: Sat, 21 Nov 2009 11:27:06 -0800 (PST)
From: sue zerbe <garnet552001@...>
To: Recipe-Riot@...
Subject: [Recipe-Riot] SAUSAGE STEW WITH WHITE BEANS
Message-ID: <232351.6722.qm@...>
Content-Type: text/plain; charset=us-ascii

SAUSAGE STEW WITH WHITE BEANS

1/2 pound dried cannellini (Great Northern) beans (about 1 1/2 cups)
2 cups hot water
2 leaves fresh sage
1 clove garlic plus 2 cloves garlic, finely chopped
1/2 cup plus 2 tablespoons olive oil
8 Italian sausages
1 large red onion, peeled and coarsely chopped
1 bay leaf
2 tablespoons white wine
2 cups canned crushed tomatoes
Salt
Pepper
2 cups polenta

In a large saucepan, combine the dried beans and hot water and bring to a
boil. Boil for 2 minutes. Cover and let sit for 1 hour. Drain the beans and
return to the pot.

Add the sage, whole garlic clove and 1 tablespoon of the olive oil to the
large saucepan. Cover with water and bring to a boil. Boil just until the
beans are tender, about 30 minutes. Drain. Discard the garlic and save. Set
the beans aside.

Puncture the sausages with a fork so that they will release their fat as
they cook.

In a large pot, cook the sausages with 1 tablespoon of the olive oil over
high heat until browned. Set the sausages aside. Discard the juices from the
pan. Reduce the heat to medium-high. Add the onion, bay leaf and remaining
1/2 cup olive oil and cook just until the onion begins to soften. Add the
chopped garlic and cook for 2 minutes. Add the wine and cook for another 2
minutes. Reduce the heat to medium-low, add the tomatoes, and return the
sausages to the pot.

Cover the pot and cook for about 30 minutes, checking and stirring often to
prevent sticking. If the stew become too dry or begins to stick, add 1/4 cup
water. When the stew is almost ready, add the reserved beans and cook for 5
minutes. Season with salt and pepper to taste.

Serve the stew with a large spoonful of polenta.

Note: The stew can also be made without the beans.

Makes 4 servings.







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

Message: 9
Date: Sat, 5 Dec 2009 15:38:16 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] TOFFEE LEMON BARS
Message-ID: <6BB7CABE18D8479BB637ADEE451163F1@your375717717f>
Content-Type: text/plain; charset="iso-8859-1"

TOFFEE LEMON BARS
Printed from COOKS.COM

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


Bottom Layer:

1/2 cup shortening
1 cup flour
1/2 cup brown sugar

Blend flour and sugar, cut in shortening (use non-hydrogenated Crisco or organic
coconut shortening (available in health food stores) or butter. Spread in a
buttered (or sprayed with non-stick spray) 9x12x2 inch pan and bake in a
preheated 350?F oven for 10 minutes. Allow to cool for 5 minutes.

Top Layer:

2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup chopped nuts

Combine the ingredients for the top layer and mix well. Cover the baked bottom
layer and bake fr 25 minutes in a 350?F oven. Frost when cool.

Frosting:

1 cup confectioners sugar
grated rind and juice of 1 lemon

Combine and beat with mixer until thickened, then frost. Add a few drops of
lemon juice if mixture is too thick to spread; if too thin, add more sugar.
Submitted by: CM


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

Message: 10
Date: Sat, 5 Dec 2009 15:40:59 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] SKOR TOFFEE CHOCOLATE BARS
Message-ID: <63668491BB2C4CA19725F283A7EBE8B4@your375717717f>
Content-Type: text/plain; charset="iso-8859-1"

SCORN TOFFEE CHOCOLATE BARS
Printed from COOKS.COM

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


3/4 cup butter
3/4 cup packed brown sugar
1 1/2 cups all purpose flour
1 (300 ml) can sweetened condensed milk (Eagle brand)
2 tbsp butter (butter)
1 (300 g) pkg Chipits milk chocolate chips
1 (225 g) pkg Chipits Skor toffee bits

Preheat oven to 350F degrees.

Cream first 3 ingredients until well blended and mixture comes together. Press
evenly into a 9X13 cake pan.

Bake at 350 for 20-25 minutes, or until light golden.

Cool on wire rack while preparing filling.

Heat sweetened condensed milk and 2 tbsp butter in heavy saucepan, stirring
constantly over medium heat for 5-10 minutes, or until thickened. Spread over
baked base.

Bake 12-15 minutes longer, or until golden.

Sprinkle Chipits milk chocolate chips evenly over top. Bake 2 minutes more, or
until chocolate is shiny and soft.

Remove from oven. Spread chocolate evenly.

Sprinkle Skor Toffee Bits on top, pressing lightly into chocolate.

Cool completely. If necessary, chill just to set chocolate before cutting into
bars.

Store at room temperature.

Freezing: Excellent.


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

Message: 11
Date: Sun, 15 Nov 2009 19:35:31 EST
From: Ona36@...
To: recipe-riot@...
Subject: Re: [Recipe-Riot] THEME: Pumpkin Bread
Message-ID: <c76.4ea4e66d.3831f853@...>
Content-Type: text/plain; charset="US-ASCII"

When you say 'soda' what does that mean, soda as in Coke? Or  baking soda?
Kara


In a message dated 11/15/2009 7:03:35 P.M. Eastern Standard Time,
craftncook@... writes:

Pumpkin  bread

2 cups granulated sugar
3 1/2 cups  flour
1 teaspoon cloves
1 teaspoon  cinnamon
1 teaspoon nutmeg
1/2 teaspoon  baking powder
2 teaspoons soda
4 eggs,  slightly beaten
1 cup water
1 cup  oil
2 cups cooked or canned pumpkin
1 cup  raisins
1 cup chopped nuts

Preheat oven to 325  degrees. Grease 3 loaf pans.

Sift together sugar, flour, cloves,  cinnamon, nutmeg, baking powder and
soda.

In a mixing bowl, combine  eggs, water, oil, pumpkin, raisins and nuts. Add
dry mixture to pumpkin  mixture and blend. Pour into prepared pans. Bake
for 1 hour.

Source: A  Potpourri of Virginia  Cooking


_______________________________________________
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Please  feel free to share list recipes with others, so long as you include
the list  and poster as a part of the source.

To unsubscribe, send a blank e-mail  with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....




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

Message: 12
Date: Fri, 27 Nov 2009 02:14:50 -0600
From: "Mable in SW TX" <loco1ntx@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: Re: [Recipe-Riot] THEME: Fudgie Scotchie Squares
Message-ID: <004101ca6f39$b0d77650$6501a8c0@SugarCookie>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
	 reply-type=original

Fudgie Scotchie Squares

1 1/2 cups graham cracker crumbs
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
1 cup chopped walnuts

Mix well and press mixture into well buttered 9" square pan. Bake at
350 degrees for 25-30 minutes. Cool and cut into squares.




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

Message: 13
Date: Wed, 9 Dec 2009 00:23:23 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: Re: [Recipe-Riot] THEME: Pumpkin Bread
Message-ID: <49FC2DB9A41C4B30BD12FC6C29509B1C@homeag8532nxjg>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
	 reply-type=original

baking soda
----- Original Message -----
From: <Ona36@...>
To: <recipe-riot@...>
Sent: Sunday, November 15, 2009 6:35 PM
Subject: Re: [Recipe-Riot] THEME: Pumpkin Bread


> When you say 'soda' what does that mean, soda as in Coke? Or  baking soda?
> Kara
>
>
> In a message dated 11/15/2009 7:03:35 P.M. Eastern Standard Time,
> craftncook@... writes:
>
> Pumpkin  bread
>
> 2 cups granulated sugar
> 3 1/2 cups  flour
> 1 teaspoon cloves
> 1 teaspoon  cinnamon
> 1 teaspoon nutmeg
> 1/2 teaspoon  baking powder
> 2 teaspoons soda
> 4 eggs,  slightly beaten
> 1 cup water
> 1 cup  oil
> 2 cups cooked or canned pumpkin
> 1 cup  raisins
> 1 cup chopped nuts
>
> Preheat oven to 325  degrees. Grease 3 loaf pans.
>
> Sift together sugar, flour, cloves,  cinnamon, nutmeg, baking powder and
> soda.
>
> In a mixing bowl, combine  eggs, water, oil, pumpkin, raisins and nuts.
> Add
> dry mixture to pumpkin  mixture and blend. Pour into prepared pans. Bake
> for 1 hour.
>
> Source: A  Potpourri of Virginia  Cooking
>
>
> _______________________________________________
> Recipe-Riot  mailing  list
> Recipe-Riot@...
> http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com
>
> Please  feel free to share list recipes with others, so long as you
> include
> the list  and poster as a part of the source.
>
> To unsubscribe, send a blank e-mail  with UNSUBSCRIBE in the Subject to
> Recipe-Riot-request@....
>
>
> _______________________________________________
> Recipe-Riot mailing list
> Recipe-Riot@...
> http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com
>
> Please feel free to share list recipes with others, so long as you include
> the list and poster as a part of the source.
>
> To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
> Recipe-Riot-request@....
>




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

Message: 14
Date: Wed, 9 Dec 2009 01:34:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Gifts from the Kitchen
Message-ID: <p06240879c73a92f29f96@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Gifts from the Kitchen

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

Message: 15
Date: Wed, 09 Dec 2009 08:27:14 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Cinnamon Rolls
Message-ID: <4B1FA5B2.8070103@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ----- Recipe in Meal-Master v7 Importable Format

        Title: Cinnamon Rolls
   Categories: Bread Osg1966 Rolls
     Servings: 1


     Take required amount of dough, either for Parker House or Icebox
     rolls; roll sheet 1/2 to 3/4 inch thick; spread generously with melted
     butter, brown sugar, and cinnamon. Roll like jelly roll, cut in 1 inch
     slices. Place cut side down on a well buttered pan. Let rise in warm
     place until double in size. Bake in moderate oven, 375 F.

     Source: MArgaret McConnell, Greenford Grange, Mahoning County, OH
   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4672 (20091209) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

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Recipe-Riot@...
http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 665
*******************************************

Send Recipe-Riot mailing list submissions to
	 recipe-riot@...

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	 http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

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than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. THEME: Holiday Heart Biscuit Wreath (Jamie R)
    2. THEME: Holiday Biscotti (Jamie R)
    3. THEME: Jelly Bean Christmas Trees (Jamie R)
    4. THEME: Christmas Chutney (Jamie R)
    5. THEME: Lusciously Nutty Holiday Logs (Jamie R)
    6. THEME: Holiay Nut Cake (Jamie R)
    7. THEME: Christmas Rice (Jamie R)
    8. THEME: Italian Christmas Veggies (Jamie R)
    9. THEME: Christmas Roast with Crisps (Jamie R)
   10. THEME: Christmas Enchiladas (Jamie R)
   11. THEME: Old Amish Christmas Cookies (Jamie R)
   12. THEME: Christmas Wreath Frozen Salad (Jamie R)
   13. TWICE BAKED POTATOES WITH CABBAGE AND ONION (Jan Bailey)
   14. BRUSSEL SPROUTS WITH WALNUTS (Jan Bailey)
   15. BRUSSELS SPROUTS AU GRATIN (Jan Bailey)
   16. BRUSSELS SPROUTS SAUTE (Jan Bailey)
   17. BRUSSELS SPROUTS WITH PROSCIUTTO & LEEKS (Jan Bailey)
   18. CREAMED BRUSSELS SPROUTS AND ONIONS (Jan Bailey)
   19. LEMON-DILL BRUSSEL SPROUTS (Jan Bailey)
   20. MUSTARD GLAZE FOR BRUSSELS SPROUTS (Jan Bailey)
   21. SLOW-COOKER CHILE CHICKEN TACOS (Jan Bailey)
   22. Caramelized onions with thyme (Jan Bailey)


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

Message: 1
Date: Tue, 8 Dec 2009 14:28:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Breads@googlegroups.com
Subject: [Recipe-Riot] THEME: Holiday Heart Biscuit Wreath
Message-ID: <p061104e1c73f3d034369@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Holiday Heart Biscuit Wreath
December 5, 1999 in the Charleston Post & Courier

3 cups self-rising flour
1/4 cup sugar
1 teaspoon cinnamon
1 cup margarine
1/4 cup sour cream
1/4 to 1/2 cup milk
Red sugar sprinkles
Green sugar sprinkles
Powdered sugar

Preheat oven to 400 degrees. Mix 2 cups of the flour with the sugar and cinnamon
in a 2-quart mixing bowl. Add 1/2 cup of the margarine and blend with flour
mixture thoroughly. Stir in sour cream and add milk until batter is moist. Turn
batter onto a floured pastry sheet and knead.

Cut biscuits with heart-shaped cutter. Melt remaining margarine. Brush some of
the melted margarine on the biscuits, then sprinkle with some of the red sugar
sprinkles. Turn biscuits over, brush with remaining melted margarine and
sprinkle with remaining red sugar sprinkles. Place biscuits in cake pan in
layers. Bake 8-10 minutes. Stencil with green sugar sprinkles. Dust with
powdered sugar.

Joyce Arroyo of Mount Pleasant won the Spam contest with this recipe. Her recipe
and 75 others from fairs across the country will be considered for Spam's grand
prize: a $2,500 shopping spree at the Mall of America in Minnesota.



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

Message: 2
Date: Tue, 8 Dec 2009 18:14:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: Holiday Biscotti
Message-ID: <p06110494c73e204a2141@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Holiday Biscotti
Recipe courtesy Giada De Laurentiis
Show:   Food Network Specials
Episode:   All Star Holiday Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking
powder in a medium bowl to blend. Using an electric mixer, beat the sugar,
butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a
time. Add the flour mixture and beat just until blended. Stir in the pistachios
and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking
sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on
a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side
down, on the baking sheet. Bake the biscotti until they are pale golden, about
15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the
chocolate melts. Dip half of the biscotti into the melted chocolate. Gently
shake off the excess chocolate. Place the biscotti on the baking sheet for the
chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the
chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4
days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.



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

Message: 3
Date: Tue, 8 Dec 2009 22:08:00 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Jelly Bean Christmas Trees
Message-ID: <p0611044ac744ef2bd4f3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Jelly Bean Christmas Trees

  With jelly beans and plastic pastry decorating bags, your kids can assemble
these quick and easy Christmas trees for party favors or Secret Santa presents.

1 dozen 12-inch plastic decorating pastry bags (available at party supply
stores)
4 cups green jelly beans
1 cup total yellow, white, and red jelly beans
Tape
12 brown pipe cleaners

Place a few yellow jelly beans in the tip of the plastic decorating bag. Then
carefully pour about 1/3 cup of green jelly beans into the bag. For lights and
ornaments, you can mix the green jelly beans with yellow, white, and red. For
the tree's trunk, tape the bag shut and twist a brown pipe cleaner around the
base. Trim off the excess plastic. (Note: in the photograph, the trees are held
upright with fishing line.) Makes 12 trees.



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

Message: 4
Date: Tue, 8 Dec 2009 22:08:23 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@...,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Simply-Sides@..., Just-Side-Dishes@googlegroups.com
Subject: [Recipe-Riot] THEME: Christmas Chutney
Message-ID: <p06110449c744ef2bd4ed@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Christmas Chutney
Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007
Show:   Food Network Specials
Episode:   Nigella's Christmas Kitchen: Ginger and Spices

1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
9 ounces (250 ounces) dried cranberries
1 onion, finely chopped
12 fluid ounces (350 ml) apple cider vinegar
7 ounces (200 grams) sugar
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt

Slice the apples into halves. Slice the halves lengthways into smaller pieces,
roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a
saucepan with all the other ingredients. Heat the mixture until it is simmering
quickly. Cook the mixture for 45 minutes, or until the chutney has thickened
slightly and the fruit has become soft.

Spoon the mixture into sterilized jars and screw the lids onto the jars tightly.
Allow to cool before storing in a cool, dark place.



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

Message: 5
Date: Tue, 8 Dec 2009 22:07:16 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Lusciously Nutty Holiday Logs
Message-ID: <p06110441c744ee8baf71@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Lusciously Nutty Holiday Logs
>From EatingWell Magazine November/December 2008
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat Fat | Heart
Healthy

Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and
dark chocolate for a winning cookie that will be a lovely addition to any
holiday cookie platter.

Makes 2 dozen cookies

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 1/4 hours
EASE OF PREPARATION: Moderate

1 cup finely chopped walnuts
1/3 cup plus 5 teaspoons sugar, divided
1 tablespoon freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 sheets phyllo dough (9-by-14-inch), thawed Canola oil cooking spray

Topping
1/3 cup semisweet chocolate chips

1. Preheat oven to 300?F. Line 2 large baking sheets with parchment paper or
nonstick baking mats.

2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and
cloves in a small bowl.

3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with
cooking spray. Top with another sheet of phyllo and coat with cooking spray.
Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the
phyllo.

4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips
then in half crosswise to form 6 smaller rectangular strips.

5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat
with the remaining phyllo and walnut mixture.

6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops
lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.

7. Bake the logs, in batches, until golden, about 25 minutes. Let cool
completely.

8. To prepare topping: Place chocolate chips in a small microwave-safe dish.
Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second
intervals until melted, stirring after each interval. Transfer the chocolate to
a plastic sandwich bag. Snip off one corner, being careful not to make the
opening too large. Squeeze the melted chocolate decoratively across the top of
each cooled log. Let stand at room temperature until the chocolate is completely
set.

NUTRITION INFORMATION: Per cookie: 76 calories; 4 g fat (1 g sat, 1 g mono); 0
mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg
potassium.
1/2 Carbohydrate Serving Exchanges: 1/2 carbohydrate (other), 1 fat

MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 2
days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost
at room temperature before decorating with the chocolate drizzle.



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

Message: 6
Date: Tue, 8 Dec 2009 22:05:21 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Holiay Nut Cake
Message-ID: <p06110442c744ee8baf78@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

HOLIDAY NUT CAKE

   6 eggs, beaten separately
   1 cup butter (no substitutes)
   2 cups sugar
   1 teaspoon ground nutmeg
   1 teaspoon salt
   3 cups cake flour
   2 cups walnuts or pecans, finely chopped
   1 1/2 cups raisins
   1 cup brandy or bourbon

This is an old Southern style cake recipe from the 1930's or 1940's which was
baked in a slow oven for many hours, unlike the cakes of today.

Preheat oven to 300?F. Grease and flour a large Bundt-style or ring pan.

In a large mixing bowl, add 3 egg yolks, one at a time, beating well after each
addition. Add the sugar and beat until light and fluffy. Set aside.

In a separate bowl, beat 3 egg yolks, one at a time, beating well after each
addition. Add the butter and beat until white in color.


Combine both mixtures in a single bowl. Stir together flour, nutmeg and salt
until well mixed. Gradually add to batter, mixing well.


Soak the raisins in the bourbon and roll the finely chopped nuts in a little
flour; stir into batter.


In a clean bowl, beat the 6 egg whites. Gently fold the beaten whites into the
batter. The batter should be thick and heavy, but a small amount of water can be
stirred in if needed to make a batter which can be stirred smoothly.


Bake in a 300?F oven for 30 minutes, then reduce heat to 275?F and bake for 2 to
2 1/2 hours or until cake has begun to pull away from the side of the pan.


Hickory nuts, butternuts or macadamia nuts may be also be used in place of
walnuts or pecans.




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

Message: 7
Date: Tue, 8 Dec 2009 22:09:26 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Bell-Pepper-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Christmas Rice
Message-ID: <p06110448c744ef2bd4e8@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

CHRISTMAS RICE

1/2 cup finely chopped onion
3 ribs celery, finely chopped
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
1/2 teaspoon salt (optional)
1/4 teaspoon pepper

In a skillet, saute onion, celery, and bell peppers in butter over medium heat
for 2 minutes or until crisp-tender. Remove from the heat; set aside.

In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in
rice, celery mixture, salt is desired, and pepper. Cover and let stand for 6 to
7 minutes. Stir before serving.

Servings: 6
Source: Taste of Home Magazine, December/January 1999



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

Message: 8
Date: Tue, 8 Dec 2009 22:09:47 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Mushroom-Recipes@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Italian Christmas Veggies
Message-ID: <p06110447c744ef2bd4e2@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

ITALIAN CHRISTMAS VEGGIES
Serves 6

1/3 cup fat-free Italian dressing
2 medium zucchini, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/2-inch slices
1 cup sliced fresh mushrooms
1 cup sliced onions
2 tablespoons dry white wine or chicken broth
3 tablespoons shredded parmesan cheese

In 10-inch skillet, cook dressing, zucchini, bell pepper, mushrooms and onions
over medium-high heat about 5 minutes, stirring frequently, until dressing has
almost evaporated. Stir in wine or broth. Cover; cook about 2 minutes or until
vegetables are crisp-tender. Transfer to a platter and sprinkle with cheese.

Per serving: 60 calories, 220 g protein, 11 g carbohydrates, 1 g fat, 0
cholesterol, 220 mg sodium, 3 g fiber. Calories from fat: 17 percent.



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

Message: 9
Date: Tue, 8 Dec 2009 22:10:03 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Christmas Roast with Crisps
Message-ID: <p06110446c744ef2bd4dd@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

CHRISTMAS ROAST WITH CRISPS

4 or more tablespoons oil or butter for searing meat
5 pounds beef roast tied with butcher's cord
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon dried sweet basil, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon thyme
1 cup dates, pits removed, cut in halves
1 cup dried figs, stems removed, cut in strips
1/2 cup dried apple rings, cut in halves
2 tablespoons brown sugar or honey
1-1/2 cups beef stock

Batter:
1 cup flour
1 egg
2/3 cup milk
1/4 teaspoon salt
1/2 scant teaspoon baking powder
1/4 cup chopped fresh parsley, crushed

Preheat oven to 350 degrees.

In Dutch oven with a tight cover, melt the butter. Dredge the roast with the
mixture of flour, cinnamon and salt, and thoroughly sear in the heated butter,
browning all sides.

Mix basil, rosemary and thyme. Mix spices with combined dates, figs and apples.

Arrange spiced fruits around the meat. Sprinkle sugar or drizzle honey on
fruits. Carefully pour beef stock around edges of pot so as to avoid "flooding"
any food surfaces. Cover tightly. Bake at 350 degrees for 3 hours, or until
tender. Remove from oven to cool for 30 minutes. Increase oven heat to 450
degrees.

Prepare a very thick batter by vigorously stirring together all batter
ingredients except parsley. Add extra flour if necessary. Add chopped parsley to
the batter.

Pour batter over roast, allowing excess to trickle into gravy. Return meat to
hot oven (at 450 degrees) for 5 to 10 minutes so that coating browns nicely.

Cut the roast in its dough "jacket" (somewhat reminiscent of the modern Beef
Wellington). Serve the "crisps" of dough, which formed in the juices, along with
the gravy and fruit.

Serves 6 to 8.

- Madeleine Pelner Cosman, "Fabulous Feasts: Medieval Cookery and Ceremony



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

Message: 10
Date: Tue, 8 Dec 2009 22:10:12 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Canned-Soup-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Christmas Enchiladas
Message-ID: <p06110445c744ef2ad4d7@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS ENCHILADAS

3 pounds ground beef
1 large onion
1 large garlic bud
3 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin seed or powder
1 can of cream of chicken or 1 of mushroom soup
4 tablespoons picante sauce
1 small can of green chilies
1 (16 ounce) package of grated cheese
2 cans (8 ounces) tomato sauce
36 corn tortillas

In a skillet, saut? onions and garlic in small amount of oil. Set aside. Brown
beef and drain excess fat. Add meat to onion mixture. Stir in salt, chili powder
and cumin.

For the sauce: mix soup, tomato sauce, picante sauce and green chilies. Simmer
for 20 minutes and cool slightly.

Place 6 tortillas in plastic bag and heat in microwave for 1 1/2 minutes. Place
2 tablespoons meat, 1 tablespoon cheese, 1 tablespoon picante in center of
tortilla, roll up.

Place seam side down in p an. Pour sauce over them and cover with cheese. Bake
for 30 minutes in a 350 degree oven. They also freeze well.

In the request category, Rita M. of Chandler wanted a recipe for dumplings made
of egg and flour before they are rolled out and and cut into strips with a pizza
cutter. She doesn't want a recipe using Bisquick.

Until next week, also send us a few of your favorite servings at holiday parties
or gatherings.



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

Message: 11
Date: Tue, 8 Dec 2009 22:10:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Old Amish Christmas Cookies
Message-ID: <p06110444c744ef2ad4cd@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Old Amish Christmas Cookies

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Cream butter and sugar. Blend in molasses and eggs.

Sift dry ingredients together and stir into molasses-egg mixture. Roll dough out
on a lightly floured board and cut into shapes with cookie cutters. Bake on
greased cookie sheets in 350 degrees F oven for 10 to 12 minutes.



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

Message: 12
Date: Tue, 8 Dec 2009 22:15:49 -0800
From: Jamie R <craftncook@...>
To: Just-Fruits-n-Veggies@googlegroups.com,
	 Pineapple-Recipes@googlegroups.com, Just-Salads@googlegroups.com,
	 Just-Side-Dishes@googlegroups.com, Simply-Sides@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Christmas Wreath Frozen Salad
Message-ID: <p06110443c744ef2ad4c4@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

CHRISTMAS WREATH FROZEN SALAD

2 pkgs. (3 oz. each) cream cheese, softened
1 cup mayonnaise
1/2 cup red maraschino cherries, halved
1/2 cup green maraschino cherries, halved
1 (20 oz.) can crushed pineapple, drained
2 1/2 cups miniature marshmallows
1/2 cup chopped pecans (optional)
1 cup heavy (whipping) cream, whipped

Combine cream cheese and mayonnaise, mixing well.

Stir in cherries, pineapple, marshmallows, and pecans, if using; fold in whipped
cream.

Pour into 8-cup ring mold. Freeze.

Unmold frozen salad onto round platter to serve.

Servings: 8-10



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

Message: 13
Date: Wed, 11 Nov 2009 13:05:41 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] TWICE BAKED POTATOES WITH CABBAGE AND ONION
Message-ID: <9CC74E6890E54CAD8E0E774B781534AB@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

TWICE BAKED POTATOES WITH CABBAGE AND ONION
Printed from COOKS.COM

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


4 large baking potatoes
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tablespoon olive oil
3 cloves garlic
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup sour cream
Chopped fresh dill or chives
Chopped fresh parsley
Crumbled bacon (optional)

Scrub potatoes and prick with a fork. Bake in a 400-425?F oven for 40 to 60
minutes or until nearly done. When potatoes are cool enough to handle, cut a
neat oblong "lid" in the top of each one and scoop out the pulp from inside,
leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid
separately.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When
onion is lightly colored on edges, turn off heat and add garlic, herbs and
seasonings.

Mash the potato with the sour cream. Stir into the cabbage and onion mixture.
Spoon pulp back into potato shells.

You can top this with shredded cheese for a variation.

Place potatoes in a shallow baking pan. Bake in a 425?F oven for 15 minutes.
Place saved lid lightly on top and serve.

Submitted by: CM


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

Message: 14
Date: Wed, 11 Nov 2009 13:10:30 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] BRUSSEL SPROUTS WITH WALNUTS
Message-ID: <E424E5D1F6CC408D9B63F8C6CB26F458@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

BRUSSEL SPROUTS WITH WALNUTS
Printed from COOKS.COM

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


2 c. fresh brussel sprouts
1/4 c. chopped walnuts
1 tbsp. butter
1/4 tsp. freshly ground or grated nutmeg

Cut brussel sprouts in half. Steam until tender. Meanwhile, saute walnuts in
butter until golden brown. Pour over sprouts in serving dish. Sprinkle on
nutmeg. Yield: 4 servings. 100 calories.

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

Message: 15
Date: Wed, 11 Nov 2009 13:11:27 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] BRUSSELS SPROUTS AU GRATIN
Message-ID: <656880431D0F418493A659DBE4B1B4FE@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

BRUSSELS SPROUTS AU GRATIN
Printed from COOKS.COM

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


1 1/2 lbs. fresh or 20 oz. frozen Brussels sprouts, trim and rinse if using
fresh)
1 1/2 tbsp. butter
1/4 tsp. salt
2 tbsp. flour
6 tbsp. milk
1 c. sour cream
2 tbsp. grated Parmesan cheese
Shredded Cheddar cheese

Cook Brussels sprouts until tender not mushy in boiling salted water. Drain well
and place in shallow baking dish. Make a thick sauce by melting the butter in a
saucepan. Add flour and salt. Cook a minute or so. Remove from heat and
gradually stir in the milk and sour cream. Return to heat and cook until
thickened but not boiling. Stir in Parmesan cheese and pour over the sprouts.
Sprinkle with Cheddar cheese. Place in hot oven or broiler to melt cheese.
Serves 6.

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

Message: 16
Date: Wed, 11 Nov 2009 13:14:06 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] BRUSSELS SPROUTS SAUTE
Message-ID: <C6F8FAA80F49436487CD87D60B931A0F@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

BRUSSELS SPROUTS SAUTE
Printed from COOKS.COM

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


2 (10 oz.) pkg. frozen Brussels sprouts
3 tbsp. salad oil
2 tbsp. Dijon mustard
1/4 tsp. salt

Cut each Brussels sprout in half, lengthwise. In 5-quart Dutch oven or large
saucepan over high heat, in hot oil, cook Brussels sprouts, stirring frequently,
5 minutes. Add mustard, salt and 1/4 cup water. Reduce heat to medium, cover and
cook until sprouts are tender-crisp, about 5 minutes.

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

Message: 17
Date: Wed, 11 Nov 2009 13:14:52 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] BRUSSELS SPROUTS WITH PROSCIUTTO & LEEKS
Message-ID: <C1CD03EFA69F41CDB9ED5C1AE2743A7B@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

BRUSSELS SPROUTS WITH PROSCIUTTO & LEEKS
Printed from COOKS.COM

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


2 lbs. brussels sprouts, outer leaves removed, halved lengthwise
5 tbsp. butter
2 leeks, cut into 1/4 inch pieces
3 oz. thinly sliced prosciutto, cut julienne
Salt & fresh ground pepper

Cook sprouts in boiling salted water until tender, about 5 minutes. Drain,
refresh under cold water and drain again. Melt butter in skillet over medium
heat. Saute leeks until soft, about 5 minutes. Add brussels sprouts and saute 5
minutes. Add prosciutto and toss to combine. Season with salt and pepper to
taste. 8 servings.

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

Message: 18
Date: Wed, 11 Nov 2009 13:16:00 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] CREAMED BRUSSELS SPROUTS AND ONIONS
Message-ID: <8E4FBE9CA9044811986BBF7B48F72A92@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

CREAMED BRUSSELS SPROUTS AND ONIONS


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

Message: 19
Date: Wed, 11 Nov 2009 13:16:53 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] LEMON-DILL BRUSSEL SPROUTS
Message-ID: <957F4CBA78FD4BDF92B5720551B09447@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

LEMON-DILL BRUSSEL SPROUTS
Printed from COOKS.COM

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


1 lb. fresh brussel sprouts
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. fresh green pepper
3 tbsp. chopped fresh dill leaf
1/3 c. water
2 tbsp. fresh lemon juice
1 tsp. butter
3 tbsp. grated Parmesan cheese

Slice off ends of brussel sprouts. Cut into 3 or 4 slices, or if small, cut in
half. Heat oil in a skillet, add sprouts and stir fry until coated with oil and
bright green. Add salt, pepper, dill, water and lemon juice; cover and cook 2
minutes or until tender but still crunchy. Toss with butter and Parmesan cheese.
Serves 4.

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

Message: 20
Date: Wed, 11 Nov 2009 13:18:03 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] MUSTARD GLAZE FOR BRUSSELS SPROUTS
Message-ID: <8B44DAA9BDF1425E9E145A364EC31874@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

     MUSTARD GLAZE FOR BRUSSELS SPROUTS
Printed from COOKS.COM
2 tbsp. cider vinegar
3 tbsp. firmly packed brown sugar
1 tbsp. Dijon style mustard
1 tbsp. butter
1/4 c. slivered almonds; optional
4 c. or less brussels sprouts, cooked

In small saucepan, heat first 4 ingredients over medium heat, stirring
occasionally, until sugar has dissolved. Add almonds, and coat cooked brussels
sprouts. Serve. The cider vinegar can be substituted with red wine vinegar or
the flavor of your choice.

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

Message: 21
Date: Thu, 12 Nov 2009 06:05:37 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] SLOW-COOKER CHILE CHICKEN TACOS
Message-ID: <D402D204ED47419BA1BE34008E4568D9@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

SLOW-COOKER CHILE CHICKEN TACOS

This slow-cooker recipe takes just a few minutes prep time, and it doesn't get
much easier than that. It's from Everyday Food magazine.

St. Paul Pioneer Press



Makes 4 servings.

2 pounds boneless, skinless chicken thighs (about 6)

4 garlic cloves, thinly sliced

1/2 cup prepared tomato salsa, plus more for serving (optional)

1 to 2 tablespoons chopped canned chipotle chiles in adobo

1 tablespoon chile powder

Coarse salt

Black pepper

8 hard corn taco shells

Toppings:

Cilantro

Shredded cheese

Lime wedges

Sour cream

To cook chicken: In slow cooker, combine chicken, garlic, salsa, chiles, chile
powder, 1 teaspoon salt and 1/2 teaspoon pepper. Cover. Cook on high for 4 hours
(or on low for 8 hours).

To make tacos: Transfer chicken to serving bowl. Using 2 forks, shred chicken.
Moisten with cooking juices. Serve in taco shells with choice of toppings.






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

Message: 22
Date: Thu, 12 Nov 2009 06:06:13 -0600
From: "Jan Bailey" <jb021951@...>
To: "An Extravaganza of Recipes...Of Any Type!"
	 <recipe-riot@...>
Subject: [Recipe-Riot] Caramelized onions with thyme
Message-ID: <72DBC7E5C1994E669CE7AF0219181CCD@homeag8532nxjg>
Content-Type: text/plain; charset="iso-8859-1"

Caramelized onions with thyme

St. Paul Pioneer Press



Caramelized onions with thyme are made mostly from simple ingredients you're
likely to have on hand. For a big meal like Thanksgiving, buy bagged onions,
which generally cost less per pound than if you buy them loose. Recipe adapted
from November 2009 issue of Real Simple magazine.

Makes 8 servings.

2 tablespoons olive oil

6 yellow onions, sliced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup dry white wine

1 tablespoon white-wine vinegar

1 tablespoon fresh thyme

In large saucepan over medium-high heat, heat oil. Add onions, salt and pepper.
Cook, covered, stirring often, for 15 minutes or until soft. Uncover. Reduce
heat to medium. Cook, stirring occasionally, for 12 to 15 minutes or until
onions are rich golden brown. Add wine. Cook, stirring occasionally, for 4 to 5
minutes or until it evaporates. Stir in vinegar and thyme. Serve warm or at room
temperature.





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



Caramelized onions with thyme are made mostly from simple ingredients you're
likely to have on hand. For a big meal like Thanksgiving, buy bagged onions,
which generally cost less per pound than if you buy them loose. Recipe adapted
from November 2009 issue of Real Simple magazine.

Makes 8 servings.

2 tablespoons olive oil

6 yellow onions, sliced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup dry white wine

1 tablespoon white-wine vinegar

1 tablespoon fresh thyme

In large saucepan over medium-high heat, heat oil. Add onions, salt and pepper.
Cook, covered, stirring often, for 15 minutes or until soft. Uncover. Reduce
heat to medium. Cook, stirring occasionally, for 12 to 15 minutes or until
onions are rich golden brown. Add wine. Cook, stirring occasionally, for 4 to 5
minutes or until it evaporates. Stir in vinegar and thyme. Serve warm or at room
temperature.





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




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

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Today's Topics:

    1. THEME: Eggnog Ice Cream (Jamie R)
    2. THEME: Holiday Eggnog Cheesecake (Jamie R)
    3. THEME: Almond Eggnog French Toast (Jamie R)
    4. THEME: Eggnog Muffins (Jamie R)
    5. THEME: New Wave Eggnog (Jamie R)
    6. THEME: Egg-nog like drink (Ponche Crema) (Jamie R)
    7. THEME: Easy Eggnog Pudding (Jamie R)
    8. THEME: Eggnog Cherry Nut Loaf (Jamie R)
    9. THEME: Eggnog Candy (Jamie R)
   10. THEME: Eggnog Coffee (Jamie R)
   11. THEME: Orange Eggnog (Jamie R)
   12. THEME: Orange Eggnog Punch (Jamie R)
   13. THEME: Mrs. Fields Eggnog Cookies (Jamie R)
   14. THEME: Egg Nog Bread (Jamie R)
   15. THEME: Overnight Eggnog Streusel Coffee Cake (Jamie R)
   16. THEME: Eggnog Tea Bread (Jamie R)
   17. THEME: Christmas French Toast (Jamie R)
   18. THEME: Eggnog Pancakes with Cranberry Sauce (Jamie R)
   19. THEME: Easy Egg Nog Pound Cake (Jamie R)


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

Message: 1
Date: Mon, 7 Dec 2009 14:00:55 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Ice Cream
Message-ID: <p0611041bc7432b8907f6@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Eggnog Ice Cream

6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until
very light and thickened. Remove from heat, add the milk and cream; cool. Beat
the egg whites until stiff, fold them in the cream mixture. Pour into a ice
cream machine and process according to manufacturer's directions. Sprinkle with
nutmeg before serving.

Source:www.makeicecream.com



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

Message: 2
Date: Mon, 7 Dec 2009 14:01:20 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Holiday Eggnog Cheesecake
Message-ID: <p0611041ac7432b7f05c4@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

A recipe from Home by the Sea Port Orford, Oregon

Holiday Eggnog Cheesecake

1 cup graham cracker crumbs
1/4 cup Sugar
1/4 teaspoon ground nutmeg
1/4 cup melted margarine
1 package unflavored gelatin
1/4 cup cold water
8 ounces softened cream cheese
1/4 cup Sugar
1 cup Eggnog
1 cup whipped whipping cream

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9" springform
pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended. Chill until slightly
thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION:
Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 tsp vanilla and 3/4 t
rum extract. Continue as directed.



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

Message: 3
Date: Mon, 7 Dec 2009 14:01:42 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@..., Morning-Meals@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Almond Eggnog French Toast
Message-ID: <p06110419c7432b7703e2@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

A recipe form Castle Marne B&B Denver, Colorado

Almond Eggnog French Toast

6 eggs
1 cup half and half
1/2 teaspoon nutmeg
1 teaspoon vanilla
A pinch of salt
2 tablespoons of brandy
1/2 cup slivered almonds
Some powdered sugar
8-10 slices of sesame seed French bread

Whisk the eggs together. Add the half and half, vanilla, brandy and nutmeg. Pour
into a shallow baking dish. Lightly dip and coat each slice, once. Set them
aside. Using a covered pan, cook in butter on low to medium heat, 3 1/2 minutes
for the first slice. Turn over, lightly sprinkle slivered almonds on each slice
and cook second side for 3 minutes. Just before serving. Lightly dust with
powdered sugar.



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

Message: 4
Date: Mon, 7 Dec 2009 14:02:13 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Muffins
Message-ID: <p06110418c7432b54fba3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Eggnog Muffins

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs
2/3 cup canola oil
1 1/2 cup eggnog
1/2 cup rum
1 tsp. nutmeg

Sift together the dry ingredients. Stir in eggs, oil, eggnog and rum. Fill
muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees. A
special holiday treat that makes 24 small muffins.



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

Message: 5
Date: Mon, 7 Dec 2009 14:02:35 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: New Wave Eggnog
Message-ID: <p06110417c7432a4fbe74@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

New Wave Eggnog
The cooked egg yolks make this the nog of choice for cooks who prefer to avoid
raw eggs. Eggnog should be chilled at least 4 hours before serving and served
within 24 hours. Serves: 16

4 C half-and-half or milk
1 1/2 cups sugar
12 large egg yolks
1/2 C dark rum
1/2 C brandy
1/4 C bourbon
2 C heavy cream
1 pint high-quality vanilla ice cream Freshly grated nutmeg, for serving

1. In a medium saucepan over medium heat, stir the half-and-half with the sugar
until the sugar dissolves and the mixture is hot.

2. In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot
mixture. Return to the saucepan and cook over low heat, stirring constantly,
until the mixture is thick enough to coat a spoon (a thermometer will read 180
degrees F), about 3 minutes.

3. Strain into another medium bowl. Cool completely. Whisk in the rum, brandy
and bourbon. Cover and refrigerate until well chilled, at least 4 hours.

4. In a chilled, medium bowl, beat the heavy cream just until stiff. Fold into
the chilld custard. Pour into a punch bowl and add the ice cream. Grate the
nutmeg over the eggnog, and serve chilled.

Prep/Cook:
Prep time: 5 minutes
Cook time: 3 minutes
Nutritional Information:
Calories: 290 Carbs: 25 Fat: 18g
Protein: 5 grams
Source: www.ivillage.com



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

Message: 6
Date: Mon, 7 Dec 2009 14:02:51 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Egg-nog like drink (Ponche Crema)
Message-ID: <p06110416c7432a4fbe69@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Posted By: Gladys/PR
Date: January 16th 2003
Board: Daily Recipe Swap at RecipeLink.com

Egg-nog like drink (Ponche Crema)
Makes about four liter size bottles

6 eggs. Stir the eggs. Please Don't beat them.
Peel of a lime
3 cans of sweetened condensed milk. Alternately pour in cans of milk into the
eggs.
2 cans evaporated milk

Remove lime peel and include:
1 bottle brandy or rum (liter or so)
Place on low heat and gently stir. Add:
1 oz.(28.4 g) bitters.
Stir constantly over low heat (20-25 min.) till thickens. Strain, bottle and
refrigerate.



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

Message: 7
Date: Mon, 7 Dec 2009 14:03:09 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Easy Eggnog Pudding
Message-ID: <p06110415c7432a4fbe5f@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

EASY EGGNOG PUDDING

1 (3 1/2-oz.) package instant vanilla or chocolate pudding and pie filling mix
2 cups BORDEN? EggNog

In large bowl, combine pudding mix and BORDEN EggNog. On low speed, beat until
well blended, about 2 minutes.

Pour into individual serving dishes. Chill 1 hour or until set. Garnish as
desired. Store leftovers covered in refrigerator.

Source: Eagle Family Foods



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

Message: 8
Date: Mon, 7 Dec 2009 14:03:29 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Cherry Nut Loaf
Message-ID: <p06110414c7432a4fbe56@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Eggnog Cherry Nut Loaf

2-1/2 cups all purpose flour
3/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 beaten egg
Homemade Eggnog or 1-1/4 cups dairy eggnog
1/3 cup oil
1/2 cup walnuts or pecans
1/2 cup chopped maraschino cherries

   In mixing bowl, stir together flour, sugar, baking powder and 1 teaspoon salt.
Mix egg, Homemade Eggnog or dairy eggnog and cooking oil. Stir into dry
ingredients, mixing well. Fold in nuts and cherries. Turn into two greased 8x4x2
inch loaf pans. Bake at 350 degrees for 45-60 minutes or till done. Cool in pans
10 minutes. Remove from pan, cool on wire rack. Makes 2 loaves.

   Homemade Eggnog: Beat together 2 eggs, 1 cup light cream, 1/4 cup sugar and
1/4 teaspoon ground nutmeg. Makes 1-1/4 cups.



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

Message: 9
Date: Mon, 7 Dec 2009 17:28:11 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Candy
Message-ID: <p06110424c7435a72069e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Eggnog Candy

1 cup  Eggnog
2 cups  Sugar
2 tablespoons  Corn Syrup; White
1/4 teaspoon  Salt
2 tablespoons  Butter; (1 1/2 Lbs.)
1/2 cup  Candied Cherries; Quartered
1/2 cup  Toasted Almonds; Diced

1. Combine eggnog, sugar, corn syrup and salt in 2 1/2 quart saucepan.

2. Cook until syrup reaches 235 degrees on candy thermometer or until it forms
soft ball when dropped into cold water, stirring frequently to prevent
scorching.

3. Cool sugar mixture to lukewarm and add butter, beating constantly until candy
begins to lose its gloss.

4. Stir in cherries and nuts and spread in a buttered pie plate. DO THIS QUICKLY
OR CANDY WILL SET IN SAUCEPAN. Cool and cut into squares.




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

Message: 10
Date: Mon, 7 Dec 2009 17:21:50 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Coffee-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Coffee
Message-ID: <p06110425c7435a7206a5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Eggnog Coffee
1 Servings

1/4 cup  Brandy
1 1/2 tablespoon  Dark rum
1 tablespoon  Brown sugar, firmly packed
1 1/2 teaspoon  Instant espresso powder or instant coffee powder
2 cups  Purchased lowfat eggnog
1/4 cup  Frozen dessert topping
1/8 teaspoon  Ground nutmeg

Combine first 4 ingredients in a pitcher until sugar and espresso powder
dissolve. Stir in eggnog. Cover and refrigerate. (Can be prepared 1 day ahead.
Serve in cups with a dollop of topping, and sprinkle with a dash of nutmeg.



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

Message: 11
Date: Mon, 7 Dec 2009 17:21:18 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Orange Eggnog
Message-ID: <p06110426c7435a7206ac@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Orange Eggnog
16 servings

2 quarts  Milk
  	 Orange sections
6 ounces  Orange juice concentrate
1 1/2 cup  Sugar
12   Eggs; separated

Heat milk in large heavy saucepan. Beat egg yolks with 1 cup sugar. Stir in
about 1 cup hot milk. Quickly stir into remaining hot milk and cook, stirring
constantly, over very low heat until mixture thickens and coats metal spoon.
Remove from heat and add vanilla. Chill. Stir in undiluted orange concentrate.
Pour into punch bowl. Beat egg whites until foamy. Add remaining 1/2 cup sugar,
2 tablespoons at a time, and continue beating until mixture stands in stiff
peaks. Float heaping tablespoons of meringue on top of eggnog. Garnish with
orange sections.



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

Message: 12
Date: Mon, 7 Dec 2009 17:32:58 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Orange Eggnog Punch
Message-ID: <p06110421c7435a72068b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Orange Eggnog Punch
This traditional holiday beverage gets fresh sparkle and flavor from the
addition of ginger ale and orange juice.

Makes eight 7-ounce servings.
Preparation time: 5 minutes.

1 quart reduced-fat dairy eggnog or 1 can (1 quart) eggnog
1 can (12 ounces) frozen orange juice concentrate (thawed)
1 can (12 ounces) ginger ale (chilled)

In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in
ginger ale and stir gently.



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

Message: 13
Date: Mon, 7 Dec 2009 17:30:43 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Mrs. Fields Eggnog Cookies
Message-ID: <p06110423c7435a720697@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Mrs. Fields Eggnog Cookies
Makes 36 Cookies

2 1/2 cup  Flour, all purpose
1 teaspoon  Baking powder
1/2 teaspoon  Cinnamon, ground
1/2 teaspoon  Nutmeg, ground
1 1/4 cup  Sugar, white
3/4 cup  Butter; salted, softened
1/2 cup  Eggnog
1 teaspoon  Vanilla extract
2 larges  Egg yolks
1 tablespoon  Nutmeg, ground

Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon
and nutmeg. mix well with a wire whisk and set aside. In a large bowl cream
sugar and butter with an electric mixer to form a grainy paste. Add eggnog,
vanilla and egg yolks and beat at medium speed until smooth. Add the flour
mixture and beat at low speed just until combined. Do not overmix. Drop by
rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly
with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer
to cool, flat surface immediately with spatula.



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

Message: 14
Date: Mon, 7 Dec 2009 17:31:03 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Egg Nog Bread
Message-ID: <p06110422c7435a720692@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Egg Nog Bread Recipe

For a richer flavor and easier slicing, make this delicious quick bread the day
before serving.

     * 3 cups all-purpose flour
     * 1/2 cup sugar
     * 4 teaspoon baking soda
     * 1/2 teaspoon salt
     * 1/2 teaspoon ground nutmeg
     * 1 beaten egg
     * 1 3/4 cup canned or dairy egg nog
     * 1/2 cup cooking oil
     * 1/2 cup chopped pecans
     * 1/2 cup golden raisins
     * 1/2 cup sifted powdered sugar
     * 2 to 3 teaspoon egg nog

     In a large mixing bowl, stir together the flour, sugar, baking powder, salt
and nutmeg. Combine the egg, eggnog and oil; add to the dry ingredients,
stirring just until combined. Stir in the nuts and raisins. Turn into a greased
9x5x3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes. Cover with
foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes.

     Remove bread from pan; cool on a wire rack. Wrap bread; store overnight. To
serve, stir together powdered sugar and enough eggnog to make of drizzling
consistency. Drizzle over bread.

     Makes one loaf. 16 servings.



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

Message: 15
Date: Mon, 7 Dec 2009 17:33:42 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Overnight Eggnog Streusel Coffee Cake
Message-ID: <p06110420c7435a720686@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Overnight Eggnog Streusel Coffee Cake
SOURCE: BettyCrocker.com
Fix and forget this coffee cake! Once it's made, it's stored in the fridge until
you're ready to bake it the next day.

Prep Time: 20 min
Total Time: 9 hours 20 min
Makes: 15 servings

Streusel Topping
1/3 cup granulated sugar
1 tablespoon Gold Medal? all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg

Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups Gold Medal? all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Eggnog Glaze
1/2 cup powdered sugar
1 to 2 tablespoons eggnog

1. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

2. In small bowl, mix all Streusel Topping ingredients with fork until crumbly;
set aside.

3. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric
mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream,
rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder,
baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter.
Cover and refrigerate at least 8 hours.

4. Heat oven to 350?F. Uncover pan; bake 35 to 40 minutes or until toothpick
inserted in center comes out clean. Cool 20 minutes.

5. In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough
to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.
High Altitude (3500-6500 ft) No changes.

Variation
Can't wait until the next morning to bake this yummy cake? You don't have to.
Just reduce bake time to 30 to 35 minutes if baking immediately.



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

Message: 16
Date: Mon, 7 Dec 2009 17:59:27 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Tea Bread
Message-ID: <p0611041fc7435a72067f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

~ Eggnog Tea Bread  ~

1 (16-ounce) package pound cake mix

3/4 cup refrigerated eggnog

1/2 teaspoon ground nutmeg

2 large eggs

1 cup sifted powdered sugar

1 tablespoon refrigerated eggnog

Combine first 4 ingredients in a large mixing bowl: beat at medium speed of an
electric mixer 3 minutes. Pour batter into 4 greased 6" x 3" x 2" loafpans. Bake
at 350 degrees for 30 minutes or until a wooden pick comes out clean. Remove
from pans; cool on wire racks. Combine powdered sugar and 1 tablespoon eggnog,
stirring well; drizzle over bread. Yield: 4 loaves.



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

Message: 17
Date: Mon, 7 Dec 2009 17:59:37 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Christmas French Toast
Message-ID: <p0611041ec7435a71067a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Christmas French Toast

1 cup eggnog
8 thick slices crusty bread (French or Italian)
3 tablespoons vegetable oil
confectioner's sugar
maple syrup
orange slices
cranberries

1. Pour eggnog into shallow glass dish. Dip bread slices to coat.

2. Working in batches, heat oil in skillet. Add bread; brown on both sides, 3
minutes per side.

3. Dust with sugar. Serve with warm syrup, orange and cranberries. Source:
"Family Circle, 12/12/00"

* NOTES : Tip: Make eggnog ice cubes with leftover; save for recipes.



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

Message: 18
Date: Mon, 7 Dec 2009 17:59:55 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Pancakes with Cranberry Sauce
Message-ID: <p0611041dc7435a710672@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

~ Eggnog Pancakes with Cranberry Sauce ~

2 cups pancake mix
1 egg
1 1/2 cups eggnog
1 1/2 teaspoons vanilla extract
pinch ground nutmeg
1 can cranberry sauce

Place pancake mix in a bowl. In a another bowl, whisk egg, eggnog, vanilla and
nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls
onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
Cook until second side is golden brown. Serve with warmed cranberry sauce.



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

Message: 19
Date: Mon, 7 Dec 2009 18:00:06 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Easy Egg Nog Pound Cake
Message-ID: <p0611041cc7435a710666@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Easy Egg Nog Pound Cake

1 package yellow cake mix -- ( 18 1/4 oz.)
1 instant vanilla flavored pudding -- ( 4 serving size )
3/4 cup egg nog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon nutmeg
Powdered sugar -- optional

Preheat the oven to 350 degrees.

In a large mixing bowl, combine cake mix, pudding mix, egg nog, and oil. Beat on
low speed until moistened. Add eggs and nutmeg.Beat on medium high 4 minutes.

Pour into greased and floured 10 inch tube pan.
Bake 40 to 45 minutes. Cool 10 minutes, remove from pan, cool completely.

Sprinkle with powdered sugar if desired.



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

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Today's Topics:

    1. THEME: Chow Mein Noodle Wreaths (Jamie R)
    2. ANN/AD: Consider My Specialty Food Store for the Holidays!
       (Jamie R)
    3. THEME: Three Appetizer Torte (Jamie R)
    4. THEME: Festive Fruit Wreaths (Jamie R)
    5. THEME: Stained Glass Cookies You Can Hang on the Tree, and
       Eat (Jamie R)
    6. THEME: Yummy Ritz Christmas (Jamie R)
    7. THEME: Bacon-Wrapped Breadsticks (Jamie R)
    8. THEME: Warm Cinnamon Punch (Jamie R)
    9. THEME: Spiced Pecans (Jamie R)
   10. THEME: India Delight (Jamie R)
   11. THEME: Sugarplums (Jamie R)
   12. THEME: Double Peanut Clusters (Jamie R)
   13. THEME: Rum Balls (Jamie R)
   14. THEME: Honey Glazed Puffed Party Treats (Jamie R)
   15. THEME: Cheese Ball (Jamie R)
   16. THEME: Roasted Chestnuts (Jamie R)
   17. THEME: Mulled Cider (Jamie R)
   18. THEME: Hot Spiked Cider (Jamie R)
   19. THEME: Chocolate Orange Cream (Jamie R)
   20. THEME: Pesto Nuts (Jamie R)
   21. THEME: Snowman On a Stick (Jamie R)
   22. THEMEM: White-Hot Chocolate (Jamie R)
   23. TODAY'S THEME: Eggnog (Jamie R)


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

Message: 1
Date: Sun, 6 Dec 2009 14:30:00 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Dessert-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Chow Mein Noodle Wreaths
Message-ID: <p061104e6c73f3dd9758f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chow Mein Noodle Wreaths
December 8, 1999 in the Chicago Sun-Times

This rich and delicious holiday favorite is really more of a candy than a
cookie. Kids will love helping with this treat, which is quick and simple and
requires no baking. The wreaths keep best if left refrigerated, but you can
store them in a cookie tin at room temperature, though they may become soft.

Makes 20 wreaths or 50 clusters

1 cup (6 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 cup cashews
1 large can (5 ounces) chow mein noodles
Wax paper
Small silver or gold sprinkles, optional

1. Place the chocolate and butterscotch chips in the top of a double boiler or
in a large saucepan on top of another pan filled halfway with water. Heat the
water just to the boiling point, then turn off the heat. If the chocolate gets
too hot, it will not melt correctly and will clump up into a hard mass. Stir the
chips occasionally until they are completely melted and smooth.

2. Remove the mixture from the heat and add the cashews and noodles. Stir with a
large wooden spoon until all dry ingredients are coated.

3. To make wreaths, spoon the mixture into a wreath shape on a sheet of wax
paper placed on a cookie sheet. Sprinkle with sprinkles while the chocolate is
still warm. Refrigerate until firm.

4. To make simple clusters, spoon a teaspoonful of the mixture onto a sheet of
wax paper placed on a cookie sheet. Refrigerate until firm.



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

Message: 2
Date: Sat, 5 Dec 2009 15:17:19 -0800
From: Jamie R <craftncook@...>
To: My Cooking Lists:;
Cc: My Just Lists:;
Subject: [Recipe-Riot] ANN/AD: Consider My Specialty Food Store for
	 the Holidays!
Message-ID: <p06110403c7409a0e2097@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Just a little note to all of my lists...

If you've been on my lists for awhile should know that my husband and I own a
specialty food store here in Northern California.

If you buy things on-line, please consider stopping by my virtual storefront and
see if anything strikes your fancy.  We make a lot of the mixes ourselves, and
bring in interesting specialty food from all over the country.  And of course we
have a lot of fun bringing in all sorts of Christmas items.

We can ship all over the U.S. and U.S. territories...even APOs!  We can also
send any gifts right to the intended receiver.

http://store.cookingupideas.com

Mention that you're on my lists in the notes section...and we'll send along a
little freebie just for list members as well!

As some of you may know, music is my other passion.  I've made some midi's over
the past few years of some of my favorite arrangements of Christmas carols. 
I've also gathered some links to other fun holiday midis.  You can find them at:

http://www.grassrootsrecipes.com/mymusic/

May they help make your season bright!

Regards,
Jamie
...Your Listmom



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

Message: 3
Date: Sun, 6 Dec 2009 15:52:44 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Three Appetizer Torte
Message-ID: <p06110409c741f3c18cab@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

TREE APPETIZER TORTE

cheesecloth
4 packages (8 oz. each) cream cheese, softened
8 ounces goat cheese, softened
15 slices provolone cheese (about 3/4 lb.)
1 1/4 cups prepared pesto
1 cup oil-packed sun-dried tomatoes, chopped and drained
1/2 cup pine nuts, toasted (plus more for garnish)
TO SERVE:
roasted red peppers, cut in circles and a star
fresh basil leaves
thinly sliced French bread, toasted (brush with olive oil before toasting if
desired)

Wet a single layer of cheesecloth and squeeze dry. Line pan* with cheesecloth,
allowing cloth to extend over sides.

Beat cream cheese and goat cheese together until very creamy and smooth, about 3
minutes.

Layer ingredients in prepared pan as follows:
2 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
1 cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (remaining) cream cheese mixture

Fold hanging cheesecloth over top. Refrigerate several hours or overnight.

TO SERVE:
Unwrap top of mold. Unmold appetizer onto serving platter; remove cheesecloth.
Garnish with roasted red pepper circles and star at top, fresh basil leaves and
additional toasted pine nuts. Serve with toasted French bread slices.

*Note from source: For the holiday's I like to use my Wilton's Christmas tree
shaped pan to make this in.

Makes 25 appetizer-size servings
Source: Eileen & Bob Holze



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

Message: 4
Date: Sun, 6 Dec 2009 15:53:35 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Festive Fruit Wreaths
Message-ID: <p06110408c741f3c18ca6@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Festive Fruit Wreaths

1/4  cup margarine or butter
1  package (10 oz. about 40) regular marshmallows or 4 cups miniature
marshmallows
1  teaspoon vanilla
5  cups Kellogg's? Rice Krispies? cereal
1/2  cup chopped dates
1/2  cup chopped red candied cherries
1/2  cup chopped green candied cherries
1/2  cup broken walnuts

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir
until completely melted and mixture is very syrupy. Remove from heat. Stir in
vanilla.

2. Add KELLOGG'S RICE KRISPIES cereal, fruits and nuts. Stir until well coated.

3. Place hot cereal mixture on waxed paper. With buttered fingers, shape into
wreath approximately 8 inches in diameter. Cool. Decorate with colorful candy.
Sprinkle with powdered sugar or glaze with icing, if desired. Best if served the
same day. Yield: 32 slices



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

Message: 5
Date: Sun, 6 Dec 2009 15:53:53 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Stained Glass Cookies You Can Hang on
	 the Tree, and Eat
Message-ID: <p06110407c741f3c08ca0@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Stained Glass Cookies You Can Hang on the Tree, and Eat

Supplies:
Your favorite rolled cookie dough
Hard candies - unwrapped
Hammer or rolling pin
Plastic bag
Paper bag

Place the unwrapped candies in a plastic bag. Put the plastic bag into the paper
bag. If you just put the candy into a plastic bag, the bag will break during the
next step. Hit the bag with your hammer or rolling pin to crush the candy. Eye
protection may be a good idea for the little ones.

Make your favorite ginger bread or rolled cookie recipe. Cut out any cookie
shapes you like. Cut a hole in the center of your cookie and fill the hole with
the broken candy. Use a straw to poke a hole into the top of the cookie (so you
can hang it later).

Bake according the the cookie recipe.

Remove cookies from tray as soon as the candy hardens slightly. If you wait too
long the candy will stick to the tray.



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

Message: 6
Date: Sun, 6 Dec 2009 15:54:11 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Yummy Ritz Christmas
Message-ID: <p06110406c741f3c08c9b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Yummy Ritz Christmas

1 box Ritz crackers
peanut butter
chocolate chips, milk chocolate
small amount parafin wax
Colored sprinkles

Spread one side of a ritz cracker with peanut butter, place a 2nd cracker on top
to make a 'sandwich'.

Do this with as many crackers as you wish to make cookies. Melt about 2 lbs
chocolate, with a handful of chocolate chips, and 1 TBsp of paraffin wax. I melt
my chocolate mixture in the microwave on high for 2 minutes -- stir after one
minute.

Now carefully dip each Ritz 'cookie' in the chocolate and cover completely.  Use
a fork to lift the cookie out and let it drip off the excess chocolate for a few
seconds.  Now, place on a cookie sheet covered in waxed paper, and place some
sprinkles on top of each cookie. Place the cookie sheet and cookies in the
fridge for 15 minutes to set.



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

Message: 7
Date: Sun, 6 Dec 2009 15:54:25 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Meat-Lovers@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Bacon-Wrapped Breadsticks
Message-ID: <p06110405c741f3c08c96@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Bacon-Wrapped Breadsticks
14 servings Hands on: 10 minutes Total time: 35-40 minutes

1 (16-ounce) package bacon
1 (4.4-ounce) box sesame seed breadsticks
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Wrap bacon in a spiral around breadsticks. Place on a foil-lined rimmed baking
sheet, and bake for 25 to 30 minutes, or until the bacon is cooked through.
Reverse the sheet halfway through for even cooking.

Place cheese on a plate. When breadsticks are done, remove from baking sheet,
and dredge in Parmesan while hot. Set aside on a clean baking sheet or cooling
rack, and allow to cool and crisp before serving.

-- Adapted from a recipe on Paula Deen's special "Paula's Southern Thanksgiving"
on the Food Network

Per serving: 205 calories (percent of calories from fat, 68), 10 grams protein,
6 grams carbohydrates, trace fiber, 15 grams fat (5 grams saturated), 25
milligrams cholesterol, 584 milligrams sodium.



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

Message: 8
Date: Sun, 6 Dec 2009 15:54:37 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Warm Cinnamon Punch
Message-ID: <p06110404c741f3c08c91@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

WARM CINNAMON PUNCH

1 (64-ounce) can pineapple juice
1 (64-ounce) can cranberry juice
2 cups water
1 cup packaged light brown sugar
3 cinnamon sticks
1 Tablespoon whole cloves

Combine the pineapple juice, cranberry juice and water in a large electric
percolator. Place the brown sugar, cinnamon sticks and cloves in the
percolator basket. Perk for 10 minutes or longer. Pour into mugs.

To prepare on the stovetop, combine the pineapple juice, cranberry juice,
water, brown sugar, cinnamon sticks and cloves in a large saucepan and mix
well. Simmer over low heat, stirring occasionally. Discard cinnamon sticks
and cloves, and ladle into mugs.

Makes 30 (6-ounce) servings.



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

Message: 9
Date: Sun, 6 Dec 2009 15:54:45 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Spiced Pecans
Message-ID: <p06110403c741f3c08c8b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

SPICED PECANS

2 cups pecans
2 Tablespoons butter
2 teaspoons celery salt

Heat pecans in melted butter; add celery salt. Remove to cookie sheet, and
bake at 250 degrees for 20 minutes. Drain on paper towels.



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

Message: 10
Date: Sun, 6 Dec 2009 15:55:05 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: India Delight
Message-ID: <p06110402c741f3c08c81@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

India Delight

>From Peggy Walsh Dunn

Serves 12.

1 (8-oz.) pkg. cream cheese
2 tbls. orange marmalade
1/2 cup golden raisins
1/2 cup chopped nuts (pecans, walnuts or cashews)
1 tbl. curry powder (if more is desired, add a little at a time and taste after
each addition)

1. Mix all ingredients together. Form into a round flat shape.

2. Serve with crackers.



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

Message: 11
Date: Sun, 6 Dec 2009 15:55:16 -0800
From: Jamie R <craftncook@...>
To: Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sugarplums
Message-ID: <p06110401c741f3c08c77@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

SUGARPLUMS

1/2 pound prunes, or dried plums
Superfine sugar

Place the prunes in a bowl and cover with boiling water. Allow to stand for
5 minutes, then drain and re-cover with fresh boiling water. Allow to stand
for a further 5 minutes, then drain.

Weigh the prunes and place in a saucepan with an equal quantity of superfine
sugar -- about 8 ounces. Barely cover with cold water and bring slowly to a
boil. Simmer gently, stirring occasionally, until the prunes are tender and
the syrup thickens. (It takes about 5 to 10 minutes.) Using the prongs of a
fork, drain the prunes one at a time from the hot syrup. Roll in superfine
sugar. Leave overnight in a warm place to dry, then store in an airtight
container.

-- Recipe adapted from "The Times Cookery Book" by Katie Stewart



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

Message: 12
Date: Sun, 6 Dec 2009 15:55:31 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Double Peanut Clusters
Message-ID: <p06110400c741f3c08c6e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Double Peanut Clusters

1 package (6 ounces) semisweet chocolate bits
1/3 cup creamy peanut butter
1 cup roasted peanuts (blanched or red skins on)

Melt chocolate bits and peanut butter in top of double boiler over hot (not
boiling) water. Stir until blended. Add peanuts, stirring to coat. Drop from
a teaspoon onto waxed paper. Chill until set.

Makes 2 dozen clusters.

-- "A Collection of Peanut Recipes" (Virginia-Carolina Peanut Promotions; no
copyright date)



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

Message: 13
Date: Sun, 6 Dec 2009 16:32:11 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Rum Balls
Message-ID: <p06110413c741fd49c88e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Rum Balls
Makes 46 pieces

3 cups finely crushed vanilla-wafer crumbs
1 cup ground pecans
2 cups powdered sugar, divided
2 tablespoons cocoa powder
3 tablespoons light corn syrup
2/3 cup rum

1. Mix vanilla wafer crumbs, pecans, 1 cup powdered sugar and cocoa in bowl.
Add corn syrup and rum, mixing well.

2. Roll into balls the size of walnuts. Roll in remaining 1 cup powdered
sugar. Store in tight-fitting container.



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

Message: 14
Date: Sun, 6 Dec 2009 16:32:25 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Honey Glazed Puffed Party Treats
Message-ID: <p06110412c741fd49c888@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Honey Glazed Puffed Party Treats
First Place, Honey Bee Contest Dianna Wara of Washington

Published Wednesday, August 30, 2006
Springfield (IL) State Journal-Register
Winners of the Illinois State Fair Blue Ribbon Culinary Contest

7 cups puff corn (see note)
1 1/3 cups pecans
11/2 cups pretzels
1 cup butter
1 cup light brown sugar
3/4 cup honey
1/2 cup dark corn syrup
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven to 250 degrees. In a large bowl, mix together the corn, pecans
and pretzels. Set aside for later use.

In large Dutch oven, add butter. Melt on medium heat. Blend in brown sugar.
Add honey, corn syrup, salt and cinnamon. Stir constantly until mixture
boils. Once the glaze is boiling, let it continue to boil for 5 minutes. Do
not cover or stir the glaze. Remove from burner and add soda and vanilla.
Stir and pour glaze over the treats and toss until coated.

Spread the treats out on 2 parchment-lined cookie sheets. Bake in preheated
oven 1 hour. Every 15 minutes, stir the treat mix to keep it from burning.
Allow to cool.

Note: Puff corn is sold in the chips aisle at the grocery. Brand names are
Kitchen Cooked, Mike Sells and others. It's an alternative to popcorn
without the kernels.

Makes about 10 cups.



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

Message: 15
Date: Sun, 6 Dec 2009 16:37:47 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cheese Ball
Message-ID: <p06110411c741fd48c883@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cheese Ball
NOVEMBER 24, 2004
Decatur Daily News

1 pound New York sharp Cheddar cheese, grated finely
1 8-ounce package cream cheese, softened
1 teaspoon salt
1/4 teaspoon garlic salt
1 tablespoon mayonnaise
Paprika
Cinnamon sticks
Bay leaves

Mix together cream cheese and Cheddar cheese. Add salt, garlic salt and
mayonnaise. Split mixture in half and roll with hands to resemble the shape of
an apple. Roll both in paprika to coat.

Take 1 cinnamon stick and break it in half. Place each half in top of 2 apple
shapes to resemble apple stems. Take 2 whole bay leaves and place one in each
cheese ball near stem to resemble apple tree leaf. Serve cheese ball with fancy
crackers.



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

Message: 16
Date: Sun, 6 Dec 2009 16:37:59 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Roasted Chestnuts
Message-ID: <p06110410c741fd48c87e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

ROASTED CHESTNUTS
Buffalo News
12/4/2002

2 dozen chestnuts
Olive oil
2 tablespoons water

Preheat oven to 425 degrees. With a small, sharp knife, cut a cross in the
flat side of each chestnut. Place chestnuts in a casserole with a
tight-fitting lid; add a few drops of oil and swirl the dish to coat each
nut lightly. Add water and cover.

Bake until chestnuts feel tender when squeezed and peel easily, about 25 to
30 minutes. Serve at once, directly from the dish in which they were baked
or a napkin-lined basket.



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

Message: 17
Date: Sun, 6 Dec 2009 16:38:21 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Mulled Cider
Message-ID: <p0611040fc741fd48c879@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

MULLED CIDER
Serves: 8

2 quarts apple cider
4 strips lemon zest
2 cinnamon sticks
2 whole star anise (optional)
1 teaspoon whole allspice berries
1 teaspoon whole cloves

In a large saucepan, bring the ingredients to a boil, cover and remove from
heat. Let steep for at least 20 minutes (or up to 4 hours). Ladle into mugs,
leaving the solids behind.

-- Recipe from the November issue of Martha Stewart's Everyday Food



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

Message: 18
Date: Sun, 6 Dec 2009 16:38:42 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Hot Spiked Cider
Message-ID: <p0611040ec741fd48c873@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

HOT SPIKED CIDER
Serves: 6

1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
1 1/2 cups light rum
8 cinnamon sticks
3 teaspoons butter

Pour water into a large saucepan and bring to a boil. Remove from heat and toss
in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and
stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to
steaming -- do not boil. Ladle hot cider into 6 mugs and drop 1/2 teaspoon of
butter into each. Garnish with a cinnamon stick.

-- Recipe submitted by debmallonee on Allrecipes.com



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

Message: 19
Date: Sun, 6 Dec 2009 16:38:58 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate Orange Cream
Message-ID: <p0611040dc741fd48c86e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chocolate Orange Cream

Bittersweet cocoa powder (for garnish)
Superfine sugar (for garnish)
1 1/2 ounces Godiva chocolate liqueur
1 ounce Bailey's Irish cream
3/4 ounce Gran Marnier Centenaire
Orange twist (for garnish)

Instructions: Mix two parts bittersweet chocolate powder and one part superfine
sugar on a small plate. Rub the outside rim of a martini glass with water and
then dip the outside rim into the chocolate-sugar mixture. Set aside

Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake
for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over
the top and garnish with orange twist. Makes 1 drink.

Created by Ethan Woodil of Amber India in San Francisco.



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

Message: 20
Date: Sun, 6 Dec 2009 16:39:15 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Pesto Nuts
Message-ID: <p0611040cc741fd48c864@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Pesto Nuts
Makes 5 cups.

1 envelope (.5 ounce) Knorr Pesto Mix
3 tablespoons olive oil
5 cups unsalted, dry-roasted mixed nuts

This is the Knorr Pesto Mix that's intended for use as a pasta sauce. It's a dry
powder. Start to finish: 5 minutes preparation, plus 15 minutes baking time,
plus 20 minutes cooling time.

Preheat the oven to 350 degrees.

Whisk together the pesto mix powder and oil in a large mixing bowl until well
combined. Add the nuts, and stir until they are well coated.

Pour the nuts onto an 11-by-17-inch baking pan, such as a jelly roll pan. Bake
uncovered for 15 minutes, stirring every 5 minutes. When the nuts are done, they
will just be beginning to brown but will continue to brown slightly when removed
from the oven. Do not overbake.

Remove the nuts from the oven, and cool to room temperature, about 20 minutes.
Store in airtight containers, preferably jars or tins, at room temperature for
up to 3 weeks. Nutrition information per serving (1 tablespoon) | 56 calories
(74 percent from fat), 5 g fat (1 g saturated), 0 mg cholesterol, 2 g protein, 2
g carbohydrate, 1 g dietary fiber, 18 mg sodium



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

Message: 21
Date: Sun, 6 Dec 2009 16:39:23 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Snowman On a Stick
Message-ID: <p0611040bc741fd48c85b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Snowman On a Stick

3 large marshmallows
1 skewer
White icing
1 thin mint
1 mini Reese's Cup
1 6 inch strip of a Fruit Roll-Up
Squeezable tube icing
Plastic knife

Slide one marshmallow onto the skewer.

Spread a little bit of white icing on the top portion of the marshmallow.

Slide on the second marshmallow.

Spread a little bit of white icing on the top portion of the second marshmallow.

Fold the Fruit Roll-up to resemble a scarf and then slide it onto the skewer.

Spread a little bit of white icing on top of the scarf (only near the skewer!).

Slide on the third marshmallow.

Slide the thin mint onto the skewer - carefully and very slowly so as not to
break the mint in half!

Slide the mini Reese's Cup onto the skewer. (This is his hat!)

Use the tube icing to make two eyes, a mouth, and some buttons on your snowman!



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

Message: 22
Date: Sun, 6 Dec 2009 16:48:55 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEMEM: White-Hot Chocolate
Message-ID: <p0611040ac741fd48c851@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

WHITE-HOT HOT CHOCOLATE
Serves: 4

3 1/4 cups 2 percent milk
6 ounces white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely simmering
water, or in the top half of a double boiler. Allow the chocolate to melt,
stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk
in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2
minutes.

Gradually whisk in remaining milk, and heat until hot, but not simmering. You do
not want a skin to form on top of the milk. It will be ready to drink when
either the taste of the cayenne is masked by the temperature of the milk (the
spiciness of the pepper will remain), or when the hot chocolate is at your
desired temperature.

Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

-- Recipe submitted by Mike "Tartags" on Allrecipes.com



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

Message: 23
Date: Mon, 7 Dec 2009 01:38:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Eggnog
Message-ID: <p0624086bc73a92ec9e22@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Eggnog (recipes for or using)

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

_______________________________________________
Recipe-Riot mailing list
Recipe-Riot@...
http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 662
*******************************************

Send Recipe-Riot mailing list submissions to
	 recipe-riot@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 recipe-riot-request@...

You can reach the person managing the list at
	 recipe-riot-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. ADMIN: This Week's Themes (Jamie R)
    2. TODAY'S THEME: Tree Trimming Party / Holiday Open House (Jamie R)


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

Message: 1
Date: Sun, 6 Dec 2009 01:30:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] ADMIN: This Week's Themes
Message-ID: <p0624086ac73a92a88e25@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Here are the themes for next week!

Remember Letter Days are for posting any recipe that:

-->Starts with the Letter
-->Stars an ingredient of that Letter
-->Or uses that Letter in a keyword in the title

-----------THIS WEEK------------

December 06: Tree Trimming Party / Holiday Open House
December 07: Eggnog (recipes for or using)
December 08: Christmas or Holiday in the Title
December 09: Gifts from the Kitchen
December 10: Candy/Fudge
December 11: Christmas Breakfast
December 12: Letters U & V



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

Message: 2
Date: Sun, 6 Dec 2009 01:33:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Tree Trimming Party / Holiday
	 Open House
Message-ID: <p0624087cc73a92f39fce@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Tree Trimming Party / Holiday Open House

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

_______________________________________________
Recipe-Riot mailing list
Recipe-Riot@...
http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 661
*******************************************

Send Recipe-Riot mailing list submissions to
	 recipe-riot@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 recipe-riot-request@...

You can reach the person managing the list at
	 recipe-riot-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. THEME: Thai Turkey Burgers (Jamie R)
    2. THEME: Traditional Meat Loaf (Jamie R)
    3. THEME: Tuna Burgers with Avocado Relish (Jamie R)
    4. THEME: Teatime Scones (Jamie R)
    5. THEME: Tex-Mex Spinach Omelet (Jamie R)
    6. THEME: Texas French Toast (Jamie R)
    7. THEME: Texas Ranger Nine Bean Soup (Jamie R)
    8. THEME: Tortilla and Bean Soup (Jamie R)
    9. THEME: Tortilla Rollups (Jamie R)
   10. THEME: Tostadas (Jamie R)
   11. THEME: Touchdown Tortilla Wraps (Jamie R)
   12. THEME: Tournedos of Beef in Mushroom, Mustard and Red Wine
       Sauce with Caramelized Onion-Potato Gratin (Jamie R)
   13. THEME: Towboat Brownies (Jamie R)
   14. THEME: Traditional Red Beans and Rice (Jamie R)
   15. THEME: Traditional Southern Deviled Eggs (Jamie R)
   16. THEME: Traditional Shepherd's Pie (Jamie R)
   17. THEME: Triple Chocolate Brownies (Jamie R)
   18. THEME: Triple Chocolate Cookies (Jamie R)
   19. THEME: Tropical Nut Bread (Jamie R)
   20. THEME: Tuna Twist Casserole (Jamie R)
   21. THEME: Tuna Walnut Salad (Jamie R)
   22. THEME: Tunnel of Cherry Bundt Cake (Jamie R)
   23. THEME: Turnip and Apple Bake (Jamie R)
   24. THEME: Turnip Green Soup (Jamie R)
   25. THEME: Turtle Dessert (Jamie R)


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

Message: 1
Date: Sat, 5 Dec 2009 14:51:37 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Thai Turkey Burgers
Message-ID: <p0624083bc740945a0251@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Thai Turkey Burgers from Everyday Health

Thai seasoning includes spices such as chili pepper, ginger, and star
anise. If you can't find it in your supermarket, curry powder makes a
good substitute.

Nutritional Info (Per serving):
Calories: 213, Saturated Fat: 1g, Sodium: 438mg, Dietary Fiber: 2g,
Total Fat: 4g, Carbs: 23g, Cholesterol: 30mg, Protein: 22g

Exchanges: Fruit: 0.5, Starch: 1, Lean Meat: 3
Carb Choices: 1.5

Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins

          1/4 cup(s) refrigerated or frozen egg product, thawed, or 1 egg, beaten

          1/4 cup(s) bread crumbs, fine, dry

          1 teaspoon Thai seasoning

          1 pounds turkey, ground

          6 hamburger buns, whole-grain (cocktail-size)

          3/4 cup(s) basil, fresh

          2 tablespoon peanut dipping sauce

          1 medium mango(es), pitted, peeled and sliced

1. In a medium bowl, combine egg product or egg, bread crumbs, and
Thai seasoning or curry powder. Add ground turkey breast; mix well.
Shape into six 3/4-inch-thick patties.

2. Place patties on the greased rack of an uncovered grill directly
over medium goals. Grill for 14 to 18 minutes or until done (165?F),*
turning once.

3. To serve burgers, top bottom half of each bun with some of the
basil. Add patties. Spoon peanut dipping sauce over patties; add
mango slices and bun tops.



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

Message: 2
Date: Sat, 5 Dec 2009 14:52:45 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Traditional Meat Loaf
Message-ID: <p0624083cc74094a31354@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Traditional Meat Loaf

Combine in a large bowl:
1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz.) Cheddar cheese, shredded
1 medium onion, chopped
1/2 cup carrots, finely shredded
1 tsp. salt
1/4 tsp. ground black pepper

Add and crumble over the top of the mixture:
1-1/2 lb. ground beef

~~~Topping~~
Combine in a small bowl:
1/4 cup packed brown sugar
1/4 cup ketchup
1 TB prepared yellow mustard

Shape meat mixture into a 9" loaf. Place in a greased 9" loaf pan.

Spread Topping over the top of the meat loaf.

Bake in a preheated 350? F., oven for 60 to 75 minutes or until no
pink remains and the meat thermometer reads 160? F.

Drain. Let stand for 10 minutes before slicing.

Yield: 6 servings.



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

Message: 3
Date: Sat, 5 Dec 2009 14:53:39 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Seafood-Recipes@googlegroups.com,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Tuna Burgers with Avocado Relish
Message-ID: <p0624083dc74094d51f36@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tuna Burgers

~~~Burgers~~~
1-1/2 lb. fresh skinless tuna, finely diced
4 scallions, finely diced, white part only
1/2 cup red onion, finely diced
1/4 tsp. Tabasco hot pepper sauce
1 tsp. garlic, minced
1 cup cilantro, chopped
1 tsp. ground black pepper
1 TB extra virgin olive oil (for cooking)

4 hamburder buns, brioche or English muffins, cut in half
4 handfuls arugula, for garnish

Mix all burger ingredients and shape into 4 patties.

Heat broiler; toast buns on both sides.

Heat skillet and add oil.  Saut? burgers for 2 minutes on each side.

Add one handful of arugula on each bun bottom. Place burgers on top.  Garnish
with relish, replace bun tops.  Serve immediately.

Makes: 4.

~~~Avocado Reslish~~~
2 ripe Haas avocados, peeled, seeded and finely diced
2 TB lime juice
1 tsp. grated lime zest
1/4 tsp.  Tabasco hot sauce
1/2 tsp. garlic, minced
1 TB cilantro, chopped
1/3 cup red onion, finely chopped
1 TB extra virgin olive oil
1/4 tsp. salt, or to taste

Mix all relish ingredients together and chill.



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

Message: 4
Date: Sat, 5 Dec 2009 14:45:49 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com
Subject: [Recipe-Riot] THEME: Teatime Scones
Message-ID: <p06240837c74092bfa1d1@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Teatime Scones
Source; www.BrightIdeas.com

These sweet scones are perfect for an afternoon treat.

Prep time: 20 min.
Baking time: 15 to 18 min.
Difficulty: Easy

1/2 cup SNICKERS? BRAND FUN SIZE?, chopped
2 1/2 cups all-purpose flour
1/4 cup sugar for crumbs
2 tablespoons sugar for sprinkling
1/8 teaspoon salt
6 tablespoons cold unsalted butter
1/4 cup dried blueberries
2 teaspoons baking powder
1/4 cup pumpkin seeds
1 large egg
1/4 cup light cream for dough
2 tablespoons light cream to brush scones
2" flower-shaped cookie cutter
Parchment paper
Baking sheets

1.                  Combine flour, 1/4 cup sugar, baking powder and
salt. Cut in butter until coarse crumbs form. Add SNICKERS? BRAND FUN
SIZE?, blueberries and pumpkin seeds; toss well.

2.                  Blend in egg and 1/2 cup cream until dough comes
away from the side of the bowl. Transfer dough to lightly floured
surface. Roll to 1/2" thickness. Cut flower shapes using cookie
cutter. Transfer to parchment-lined baking sheet, one inch apart.
Brush tops with remaining 2 tablespoons of cream and a sprinkling of
sugar. Bake in a preheated 375? oven for 15 to 18 minutes. Serve with
jam and tea.

Makes 24 scones.



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

Message: 5
Date: Sat, 5 Dec 2009 14:49:22 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tex-Mex Spinach Omelet
Message-ID: <p06240838c74093aad8f2@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tex-Mex Spinach Omelet Recipe from Everyday Health

Nutritional Info (Per serving):

Calories: 142, Saturated Fat: 3g, Sodium: 393mg, Dietary Fiber: 2g,
Total Fat: 5g, Carbs: 9g, Cholesterol: 12mg, Protein: 17g

Exchanges: Vegetable: 0.5, Lean Meat: 2

Carb Choices: 0.5
Total Time: 25 mins

1 cup(s) refrigerated or frozen egg product, thawed, or 4 eggs

1 tablespoon cilantro

dash(es) salt

dash(es) cumin, ground

cooking spray

1 ounce(s) cheese, Monterey Pepper Jack

3/4 cup(s) spinach, baby

1/4 cup(s) pepper(s), red, bell, chopped

1/4 cup(s) corn, whole kernel frozen, thawed

2 tablespoon onion(s), red, chopped

1 tablespoon cilantro, fresh, snipped

Tex-Mex Spinach Omelet:

1. In a medium bowl, combine egg product or eggs, cilantro, salt, and
cumin. Beat with a whisk or rotary beater until frothy.

2. Coat an unheated 10-inch nonstick skillet with flared sides with
nonstick cooking spray. Preheat skillet over medium heat.

3. Pour egg mixture into prepared skillet. Cook, without stirring,
for 2 to 3 minutes or until egg mixture begins to set. Run a spatula
around edge of skillet, lifting egg mixture so uncooked portion flows
underneath.

4. Continue cooking and lifting edges until egg mixture is set but is
still glossy and moist. Sprinkle with cheese. Top with three-fourths
of the spinach and half of the Corn-Pepper Relish. Using the spatula,
lift and fold an edge of the omelet partially over filling. Top with
remaining spinach and the remaining relish. Cut omelet in half;
transfer omelet to warm plates.

Corn-Pepper Relish:

In a small bowl, combine 1/4 cup chopped red sweet pepper; 1/4 cup
frozen whole kernel corn, thawed; 2 tablespoons chopped red onion;
and 1 tablespoon snipped fresh cilantro.



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

Message: 6
Date: Sat, 5 Dec 2009 14:50:53 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Texas French Toast
Message-ID: <p0624083ac7409420f4bc@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Texas French Toast from Everyday Health

Nutritional Info (Per serving):

Calories: 150, Saturated Fat: 2g, Sodium: 220mg, Dietary Fiber: 1g,
Total Fat: 5g, Carbs: 17g, Sugars: 3g, Cholesterol: 161mg, Protein: 8g

Exchanges: Starch: 1, Lean Meat: 1, Fat: 0.5
Carb Choices: 1

Recipe Source: American Diabetes Association ?

                                  3 large egg(s)

                                  6 tablespoon milk, lowfat (1%)

                                  1 vanilla extract, whole bean, pulp removed

                                  1 teaspoon cinnamon, ground

                                  4 slice(s) bread, white, thick-cut


1. In a large bowl, whisk together the eggs, milk, vanilla bean, and cinnamon.

2. Spray a nonstick pan with cooking spray, and heat it over the
stove on medium.

3. Dip the bread slices into the egg batter and place them in the
pan. Cook one side until golden brown, then turn the slices over and
cook the remaining side until golden brown.



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

Message: 7
Date: Sat, 5 Dec 2009 14:54:49 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com
Subject: [Recipe-Riot] THEME: Texas Ranger Nine Bean Soup
Message-ID: <p0624083fc740952431a4@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TEXAS RANGER NINE BEAN SOUP

2 to 3 cups of Nine Bean Soup Mix
1 pound ham, diced
1 large onion, chopped
1 clove garlic, chopped
1 10 ounce can Rotel tomatoes and green chilis
1 16 ounce can tomatoes and liquid, broken up
Salt and pepper to taste.

Wash and sort beans. Place in a Dutch oven and cover with water 2
inches above beans. Let soak overnight. Drain beans. Cover with water
and add the other ingredients. Bring to a boil, reduce heat and
simmer, covered, for about 2 hours until the beans are done. Stir
occasionally to prevent sticking. Add a little bit of water to
prevent the sticking. Adjust seasonings.



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

Message: 8
Date: Sat, 5 Dec 2009 15:23:24 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tortilla and Bean Soup
Message-ID: <p06240800c7409bd8c3df@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TORTILLA AND BEAN SOUP

6 cups of water
4 skinless boneless chicken breasts
1 onion chopped
1 (15) oz can kidney beans
1 (15) oz can ranch style beans
1 (15) oz can pinto beans
1 (15) oz can black beans rinsed and drained
1 (15) oz can hominy
2 (10) oz can diced tomatoes with green chili peppers
1 (1.25 oz) package of taco seasoning
1 (1 oz) package of ranch dressing

Combine the chicken and water in a large pot over high heat.  Cook
for 30 minutes to 1 hour or until chicken is done. Remove from the
pot, and cut into bite sized pieces.
Return the chicken to the pot and add the rest of the ingredients and
mix well.  Reduce heat to low and simmer for 30 minutes or until
heated through.

Serve with sour cream or cheese and fried tortilla chips or bag of
tortilla chips

FRIED TORTILLA CHIPS
Cut tortilla shells into strips and fry in oil for a few minutes
until light brown.  Do not over fry. Drain and serve on top of soup



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

Message: 9
Date: Sat, 5 Dec 2009 15:24:03 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tortilla Rollups
Message-ID: <p06240801c7409c03cdf2@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tortilla Rollups

1 pkg. flour tortilla's (10 count)
1 8 oz. pkg. cream cheese, softened
1 4 oz. can diced green chilies, drained (I used mild)
4 oz. black olives, drained
1 pkg. Taco seasoning mix (I used mild)

Put chilies & black olives in mini chopper and whirl until finely
chopped. Place in med. bowl & add Taco seasoning mix & cream cheese.
I used my hand mixer and beat about 1 min. Then spread a little less
than 1/4 (?) cup on tortilla's. Roll up tightly. Place on platter,
cover & refrigerate 2-3 hrs. Cut into 1 in. slices.



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

Message: 10
Date: Sat, 5 Dec 2009 15:27:32 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tostadas
Message-ID: <p06240806c7409cc5fb49@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tostadas

6 corn tortillas or taco cups
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 tsp. oil
2 sliced green onions
1 pkg. (1.25 oz.)  McCormick Taco Seasoning
1/2 cup water
1 can (15 oz.)  black beans, rinsed and drained
1 cup Cheddar cheese, divided

Garnishes:
Chopped tomatoes
Sour cream
Guacamole

1. Place tortillas on baking sheet. Bake in 375? F., oven 5 to 7
minutes or until crisp.

2. In a large skillet, saut? chicken in oil 3 minutes. Add green
onions, taco seasoning and water. Simmer 5 minutes. Add black beans
and simmer 2 minutes.

3. Spoon 1/2 cup of chicken mixture on each tortilla or taco cup. Top
each with 2 tablespoons cheese. Bake 2-3 minutes or until cheese
melts.

4. Garnish with tomatoes, sour cream and guacamole.

Makes: 6 servings.

Nutrition Information:
Per serving = Calories 402, Fat 14 g, Cholesterol 65 mg, Sodium 1044
mg, Carbohydrates 36 g; Fiber 5 g, Protein 30 g.





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

Message: 11
Date: Sat, 5 Dec 2009 15:28:30 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Touchdown Tortilla Wraps
Message-ID: <p06240807c7409cff08d8@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Touchdown Tortilla Wraps Recipe from Everyday Health

Nutritional Info (Per serving):
Calories: 135, Saturated Fat: 3g, Sodium: 186mg, Dietary Fiber: 1g,
Total Fat: 6g, Carbs: 10g, Sugars: 2g, Cholesterol: 24mg, Protein: 8g

Exchanges: Starch: 0.5, Lean Meat: 1, Fat: 0.5
Carb Choices: 0.5

Total Time: 20 mins

                                  3 tortilla(s), flour, 7- or 8-inch

                                  4 ounce(s) cream cheese, light, chive

                                  18 piece(s) basil, fresh

                                  3 1/2 ounce(s) pepper(s), red sweet, roasted

                                  4 ounce(s) roast beef, deli-style

                                  1 tablespoon dressing, low-fat mayonnaise-based

1. Spread each tortilla with one-third of the cream cheese. Cover
cream cheese with a layer of basil leaves, leaving a 1-inch border.
Arrange roasted red peppers on basil leaves. Top with sliced meat.
Divide mayonnaise among tortillas, spreading over meat.

2. Roll up each tortilla tightly into a spiral. Cut each tortilla
roll in half crosswise. Wrap in plastic wrap; chill for up to 4
hours. Tote in an insulated cooler with ice packs.



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

Message: 12
Date: Sat, 5 Dec 2009 15:29:43 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: Tournedos of Beef in Mushroom, Mustard
	 and Red Wine Sauce with Caramelized Onion-Potato Gratin
Message-ID: <p06240808c7409d3b1717@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with
Caramelized Onion-Potato Gratin
Recipe courtesy Bobby Flay
Show:  Hot Off the Grill with Bobby Flay
Episode:  Filet of Beef and Potato Gratin

    Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Preheat oven to 400 degrees F. Place bread on a work surface and
using a 3-inch cookie cutter, cut a round crouton from the center of
each piece of bread. Brush both sides of the croutons with olive oil
and season with salt and pepper, to taste. Place the croutons on a
baking sheet and bake for 5 to 7 minutes or until lightly golden
brown.

Tournedos and Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season
the fillets with salt and press the coarsely cracked black pepper
onto 1 side of each fillet. Place the fillets pepper-side down into
the skillet and sear until golden brown, turn the fillets over and
continue cooking for 4 to 5 minutes for medium-rare doneness. Remove
the steaks to a plate. Remove all but 3 tablespoons of the fat in the
pan and return to high heat. Add the mushrooms and cook until golden
brown and their liquid has evaporated. Add the shallots and cook
until soft. Add the red wine and reduce by half. Add the broth and
cook until reduced by half. Whisk in the mustard and butter and cook
for 30 seconds. Season with salt and pepper, to taste. Place each
fillet on top of a crouton and spoon some of the sauce over.

Onion and Potato Gratin:
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Heat oil in a large saute pan over medium heat. Add the onions and
cook slowly until caramelized. Add the garlic and balsamic vinegar
and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a
9-inch baking pan a place a layer of potatoes on the bottom and
season with salt and pepper. Spoon 1/5 of the onion mixture over the
potatoes and top with 1/4 cup of the heavy cream and a tablespoon of
parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of
the potatoes. Bake for 50 to 60 minutes, or until the potatoes are
soft and the cream has been absorbed.



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

Message: 13
Date: Sat, 5 Dec 2009 15:30:16 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Towboat Brownies
Message-ID: <p06240809c7409d70237e@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Towboat Brownies

2 cups sugar
4 beaten eggs
4 teaspoons vanilla
1 teaspoon salt
3/4 cup margarine
1/2 cup cocoa
1 1/2 cups flour
1/2 cup chopped nuts or coconut

Combine all ingredients in a bowl and mix well. Bake in a greased 9-
by 13-inch pan at 350 degrees for 25 to 30 minutes.



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

Message: 14
Date: Sat, 5 Dec 2009 15:31:34 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Meat-Lovers@..., Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Traditional Red Beans and Rice
Message-ID: <p0624080bc7409dc236b4@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Red Beans and Rice

2 lb. red kidney beans, soaked overnight in the refrigerator with 1 tsp. salt
1 lb. sausage sliced
1/2 lb. of diced ham and or 1 large ham hock
1 c. each: diced onions, sliced celery, green pepper
2 stocks of celery, whole stocks
1 medium onion, whole
1 tsp. thyme
1/8 tsp. each: black pepper, cayenne, and white pepper
3 cloves of garlic peeled
1-2 tbsp. vegetable oil
1-2 tbsp. flour
Hot Sauce to taste
1. Brown sliced sausage.

2. Rinse.  Set aside.

3. In a pot, mix oil and flour.  Stir this mixture over low-medium
heat, until it becomes the color of caramel...light to medium brown.

4. Add whole onion and celery stocks.

5. Drain beans.  Add enough water or stock to cover the beans. Add
all remaining ingredients
except the sliced celery, chopped onions and green peppers. Bring to
a boil.  Cover and reduce heat. Cook until the beans are tender
between 1-2 hours.

6.  Remove onion and celery.  Add remaining celery, onions and
peppers. Cook for thirty minutes.

7. Serve over hot cooked minute rice. Top with hot sauce, chopped
parsley and sliced green onions.



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

Message: 15
Date: Sat, 5 Dec 2009 15:32:31 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Traditional Southern Deviled Eggs
Message-ID: <p0624080dc7409df84345@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Southern Deviled Eggs
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Southern Favorites

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and
mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika,
pickles, and pimentos. Store covered in refrigerator.



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

Message: 16
Date: Sat, 5 Dec 2009 15:32:01 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Traditional Shepherd's Pie
Message-ID: <p0624080cc7409de13e08@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Shepherd's Pie

3 cups roasted beef, lamb or combination, chopped
2 cloves garlic, finely chopped
1 cup diced onion
1 teaspoon dry rosemary, thyme or savory, crushed
3 tablespoons butter
3 tablespoons flour
1 1/2 cups hot beef broth
Salt and pepper to taste
2 pounds russet potatoes, mashed (about 3 to 4 cups)
Preheat oven to 375 degrees.

Using a meat grinder or food processor finely chop cooked meat.
Combine lamb and beef with garlic, onion and herbs. Melt butter in a
saucepan over medium heat. Add the flour using a whisk to whisk into
the bubbling butter and make a white roux. Add broth and simmer for
20 minutes. Place chopped beef mixture into baking dish. Add gravy to
beef and adjust seasoning. Decorate top of beef with mashed potatoes.
Bake for 45 minutes and serve.

Yield: 4 to 6 servings



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

Message: 17
Date: Sat, 5 Dec 2009 16:06:54 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Triple Chocolate Brownies
Message-ID: <p0624080ec740a609276f@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Triple Chocolate Brownies

All the chocolate bases are covered with this attractive and tasty
brownie treat.

Brownies:
1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup white chocolate chips

Icing:
4 oz. milk chocolate
3 tablespoons butter

Brownies:
Melt butter and chocolate together. Set aside to cool.

In a small bowl, combine flour, baking powder and salt.

In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and
vanilla. Stir in flour mixture, and white chocolate chips.

Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 18
to 20 minutes. Cool.

Icing:
Melt milk chocolate and butter together.

Spread over the cooled cake. Cool and cut into squares. Store in refrigerator.



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

Message: 18
Date: Sat, 5 Dec 2009 16:08:24 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Triple Chocolate Cookies
Message-ID: <p06240811c740a6613bf5@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Triple Chocolate Cookies
  From Food Network Kitchens

This chewy-on-the-inside, crispy-on-the-outside cookie is a chocolate
lover?s dream, full of white, milk, and dark chocolate chunks.

Recipe Summary
Yield: 24 cookies
Prep time: 20 minutes
Cook time: 15 minutes
Inactive prep time: 2 hours
Ease of preparation: Easy

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Whisk the flour, baking powder, salt, baking soda, and cloves
together in a medium bowl. Melt the butter in a saucepan over medium
heat. Remove pan from the heat, add the bittersweet chocolate, then
set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl,
then slowly whisk in chocolate. Stir in the flour mixture to make a
loose dough. Don't overwork the dough. Fold in the chips. Cover with
plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls,
about 2 inches or 1 1/2 ounces each, and put on the prepared baking
sheets, leaving a couple inches between the cookies. Bake until
outside is crackly, but the center is still moist, about 13 to 15
minutes, or 12 in convection. Cool on a rack.



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

Message: 19
Date: Sat, 5 Dec 2009 16:09:24 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Pineapple-Recipes@googlegroups.com,  Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tropical Nut Bread
Message-ID: <p06240812c740a6a04ab2@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tropical Nut Bread

1/2 cup chopped dates
1/2 cup chopped pecans or walnuts
1/2 teaspoon baking soda
1/2 cup hot water
2 tablespoons shortening
1/3 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Pineapple-Cheese Spread

Combine dates, pecans and baking soda in a small bowl. Stir in hot
water; set aside to cool. Cream shortening in a medium size bowl;
gradually add sugar, beating well at medium speed of an electric
mixer. Add egg and beat well. Combine flour and salt; add to creamed
mixture alternately with date mixture, beginning and ending with
flour mixture. Mix just until blended after each addition. Stir in
vanilla extract.

Pour batter into two greased and floured 16-ounce vegetable cans.
Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick
inserted in center comes out clean. Cool in cans for 10 minutes.
Remove loaves from cans and cool on wire racks. Slice loaves into
1/4-inch thick slices. Spread Pineapple-Cheese Spread evenly over
half the bread slices. Top with remaining bread slices.

To store: Refrigerate sandwiches in a tightly covered container up to
2 days. Freeze sandwiches in a labeled airtight container for up to 2
weeks.

Pineapple-Cheese Spread

6 ounces cream cheese, softened
1/3 cup crushed pineapple, drained
1/4 cup flaked coconut
2 tablespoons pineapple preserves

Combine all ingredients in a small bowl; stir well.



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

Message: 20
Date: Sat, 5 Dec 2009 16:11:54 -0800
From: Jamie R <craftncook@...>
To: Seafood-Recipes@googlegroups.com, Just-Pasta@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Canned-Soup-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tuna Twist Casserole
Message-ID: <p06240813c740a7316cbc@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tuna Twist Casserole

8 oz. uncooked corkscrew pasta
2 Tbs. margarine or butter
2 cups (8 oz) frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can cream of mushroom soup
1 cup milk
1-1/2 cups (6 oz) shredded mozzarella cheese
1/8 tsp. pepper
12 oz. can tuna, drained

Cook pasta according to package directions; drain. In a large
saucepan or skillet, saute vegetables and garlic in melted margarine
or butter until vegetables are crisp and tender. Stir in soup, milk,
cheese and pepper and cook over medium heat, stirring frequently
until cheese is melted. Stir in pasta and tuna. Cook until heated
through.

Notes: Cream cheese, cubed can be substituted for the mozzarella.
Also, you may add an additional can of tuna, if desired.



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

Message: 21
Date: Sat, 5 Dec 2009 16:12:44 -0800
From: Jamie R <craftncook@...>
To: Seafood-Recipes@googlegroups.com, Just-Salads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tuna Walnut Salad
Message-ID: <p06240814c740a75e7723@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tuna Walnut Salad
Walnuts and a touch of cinnamon dress up your everyday tuna salad.

1 can tuna fish
l large stalk celery, chopped
1/4 cup chopped walnuts (toasted if desired, it really is much better)
pinch of cinnamon
3 T mayonnaise (or to taste)
Salt and pepper

Mix it all up.

Nutritional Analysis:Each of two servings has 1.5 grams carbohydrate
plus 1.5 grams fiber, 23 grams protein, and 350 calories.



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

Message: 22
Date: Sat, 5 Dec 2009 16:13:34 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tunnel of Cherry Bundt Cake
Message-ID: <p06240815c740a79a855a@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TUNNEL OF CHERRY BUNDT CAKE

2 c. flour
1 tsp. soda
1 tsp. baking powder
1/4 tsp. salt
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. melted butter
1 c. sour cream
16 oz. can cherry pie filling

TOPPING:
1/4 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts

Heat oven to 350 degrees. Generously grease bundt pan and dust with
flour. In mixing bowl combine flour, soda, baking powder, salt and
sugar. Add eggs, vanilla and butter. Mix well. Add sour cream and
blend well. Batter will be thick.
Sprinkle 1/2 of topping into prepared bundt pan. Spread 1/2 of batter
into pan. Spread cherry filling evenly over batter. Add the rest of
the batter and then the topping. Bake 50 to 55 minutes. Cool in pan
15 minutes, then remove to cooling rack.



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

Message: 23
Date: Sat, 5 Dec 2009 16:14:43 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Turnip and Apple Bake
Message-ID: <p06240816c740a7dc94ce@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Turnip and Apple Bake

1 turnip
1 tsp butter
salt and pepper, to taste
2 cup thinly sliced cooking apples
2 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup dry bread crumbs
2 tsp brown sugar
2 tsp butter, melted

Cook turnip as usual in salted boiling water, mash with butter and
seasonings. Mix sliced apple with brown sugar and spices. In greased
casserole layer turnip and apples with turnip layer last. Mix bread
crumbs melted butter and brown sugar and put over turnip, bake in 350
F oven 50 to 60 minutes.



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

Message: 24
Date: Sat, 5 Dec 2009 16:15:16 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Turnip Green Soup
Message-ID: <p06240817c740a7fd9c65@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TURNIP GREEN SOUP

2 packages (10 ounces each) McKenzie Turnip Greens (with chopped turnips)
1 package Knorr vegetable soup mix
1 can (approximately 15 ounces) northern beans
1 can (approximately 15 ounces) navy beans
1 small onion, chopped
5 cups chicken broth
1 pound smoked sausage, sliced thin (I like kielbasa)
1 teaspoon hot sauce
1 teaspoon garlic powder
Salt and pepper to taste
Tony's seasoning to taste

Combine all ingredients in soup pot. Bring to a boil; reduce heat to
a simmer. Cook until sausage is done. Serve with cornbread.



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

Message: 25
Date: Sat, 5 Dec 2009 16:16:13 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Turtle Dessert
Message-ID: <p06240818c740a824a597@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TURTLE DESSERT

17 ice-cream sandwiches
1 (12.25-ounce) jar caramel topping
1 1/4 cups chopped pecans
1 (12-ounce) Cool Whip, thawed
3/4  cup hot fudge topping, heated

Place 8 1/2 ic-cream sandwiches in a 13- x 9-inch baking dish. Spread
evenly with caramel topping and sprinkle with 1 cup pecans. Top with
2 cups cool whip. Top with remaining ice-cream sandwiches. Spread
remaining cool whip evenly over sandwiches. Sprinkle with remaining
1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5
minutes before serving; cut into squares. Drizzle with fudge topping.
Yield 10 servings



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

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Today's Topics:

    1. THEME: The Best Pumpkin Bread (Jamie R)
    2. THEME: The Best Quick Chicken (Jamie R)
    3. THEME: Tabbouleh (Jamie R)
    4. THEME: Taco Junk (Jamie R)
    5. THEME: Taco Lasagna (Jamie R)
    6. THEME: Tamale Chicken Bake (Jamie R)
    7. THEME: Tamale Pie (Jamie R)
    8. THEME: Taco Pasta (Jamie R)
    9. THEME: Thai Pork with Peanut Sauce (Jamie R)
   10. THEME: Tuna Cashew Casserole (Jamie R)
   11. THEME: Tart Orange Gelatin Salad (Jamie R)
   12. THEME: Thai Curry Beef and Eggplant (Jamie R)
   13. THEME: Teddy Bear Biscuits (Jamie R)
   14. THEME: Tropical Carrot Cake (Jamie R)
   15. THEME: Thin Apple Tarts (Jamie R)
   16. THEME: Turtle Bars (Jamie R)
   17. THEME: Turkey Tomato Soup (Jamie R)
   18. THEME: Taffy Apple Muffins (Jamie R)
   19. THEME: Too Easy Stew (Jamie R)
   20. THEME: Tortellini Chicken (Jamie R)
   21. THEME: Tortellini, Meatball and Mushroom Soup (Jamie R)
   22. THEME: Tarragon Chicken (Jamie R)
   23. THEME: Tarragon Cod With Vegetables (Jamie R)
   24. THEME: Thai Noodle and Shrimp Salad with Peanut Dressing (Jamie R)


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

Message: 1
Date: Sat, 5 Dec 2009 12:52:50 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: The Best Pumpkin Bread
Message-ID: <p06240828c74078867c9d@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Best Pumpkin Bread
Source: http://www.northpole.com/Kitchen/Cookbook/cat0006.html

2 cups of canned pumpkin
3 cups of sugar
1 cup of water
1 cup of vegetable oil
4 eggs
3 & 1/3 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of nutmeg
3/4 teaspoon of ground cloves

Heat oven to 350 degrees. In a large mixing bowl, combine the
pumpkin, sugar, water, vegetable oil, and eggs. Beat until well
mixed. Mix the rest of the ingredients into a separate bowl. Stir
until combined. Slowly add the dry ingredients into pumpkin mixture,
beat until smooth. Grease 2 (9 x 5 inch) loaf pans and dust with
flour. Evenly divide the batter between the two pans. Bake for 60-70
minutes or until a toothpick inserted into the center comes out
clean. Cool for 10-15 minutes. Remove bread from pans by inverting
them onto a rack and tapping the bottoms.

Enjoy plain, buttered, or with cream cheese.



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

Message: 2
Date: Sat, 5 Dec 2009 12:53:26 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: The Best Quick Chicken
Message-ID: <p06240829c74078ab853d@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Best Quick Chicken

4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

1. Preheat oven to 400 degrees

2. Place chicken in a 9x13 inch baking dish. Slather mustard evenly
over chicken, then pour teriyaki sauce evenly over all. Sprinkle with
bacon bits, then cover with cheese.

3. Bake at 400 degrees F for 30 minutes



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

Message: 3
Date: Sat, 5 Dec 2009 13:04:11 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tabbouleh
Message-ID: <p06240800c7407b311cc2@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tabbouleh

This recipe from caterer Jackson Hicks.

2 cups bulgur (cracked wheat)
1 cup chopped fresh parsley
1/2 cup each: chopped fresh mint; diced, seeded cucumber; and peeled,
seeded, diced tomato
1/3 cup fresh lemon juice
3 tablespoons virgin olive oil
Salt and ground black pepper to taste

Pour bulgur into a medium bowl; add enough water to cover. Soak 1
hour. Drain well. Mix bulgur with parsley, mint, cucumber, tomato,
lemon juice, oil, salt and pepper. Makes 12 servings.



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

Message: 4
Date: Sat, 5 Dec 2009 13:05:38 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Taco Junk
Message-ID: <p06240802c7407b8f32b6@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Taco Junk Recipe

1 1/2 pounds ground beef - browned and drained
2 cans whole kernel corn
2 cans light kidney beans or one of each (kidney and pinto)
2 cans diced tomatoes with mild green chiles
1 onion (optional) - diced
1 package taco seasoning
1 package ranch dressing
1 cup salsa
Tostitos for serving
Sour cream and grated cheese for garnish

Brown the ground beef and onions in large skillet, drain. Transfer
ground beef and onion mixture to big soup pot - add the corn, beans,
tomatoes, taco seasoning, ranch dressing and salsa to the pot and
bring to a boil - reduce heat to low and simmer for approximately 45
minutes to an hour. Top with sour cream and cheese and serve with
chips.



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

Message: 5
Date: Sat, 5 Dec 2009 13:06:08 -0800
From: Jamie R <craftncook@...>
To: Bell-Pepper-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Taco Lasagna
Message-ID: <p06240803c7407bac399d@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TACO LASAGNA

1 tablespoon olive oil
1 medium onion, chopped
1 medium bell pepper, cored, seeded and chopped
2 14.5-ounce can diced tomatoes with green chilies or mild Rotel tomatoes
1 4-ounce can diced green chilies
1/2 teaspoon dried oregano
1 package prepared taco beef
1 14-ounce can fat-free refried beans
12 corn tortillas
2 cups shredded Mexican cheese blend
Sour cream, diced avocado and chopped fresh cilantro, for garnish

Heat oven to 350 degrees. Spray a 9-by-13-inch glass baking dish with
nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add
onion and bell pepper and saute until the vegetables are tender,
about 5 minutes. Stir in the tomatoes, green chilies and oregano and
simmer for 15 minutes. Set aside to cool slightly.

Place refried beans in a microwave-safe bowl and microwave to soften
and warm slightly, about 2 minutes.

Arrange 4 tortillas in the bottom of the prepared baking dish,
overlapping slightly. Spread half of bean mixture evenly over
tortillas and top with half of the meat. Sprinkle one third of the
cheese over the meat and spread one third of the sauce over the
cheese.

Repeat layering of tortillas, beans, meat, one third of the cheese,
and one third of the sauce and then top with remaining 4 tortillas.
Cover with remaining sauce and sprinkle with the remaining cheese.
Cover tightly with foil and bake for 30 minutes. Remove the foil and
bake for 5 minutes more. Let stand for 10 minutes before serving. Top
each serving with a dollop of sour cream, and some of the chopped
avocado and cilantro. Makes 8 servings.



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

Message: 6
Date: Sat, 5 Dec 2009 13:17:21 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Tamale Chicken Bake
Message-ID: <p0624080ac7407e3bd2fe@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tamale Chicken Bake from Everyday Health

Nutritional Info (Per serving):

Calories: 373, Saturated Fat: 2g, Sodium: 489mg, Dietary Fiber: 5g,
Total Fat: 8g, Carbs: 51g, Sugars: 16g, Cholesterol: 53mg, Protein:
26g

Exchanges: Vegetable: 1, Starch: 3, Lean Meat: 2
Carb Choices: 3

Recipe Source: American Diabetes Association ?

          4 cup(s) water, boiling

          1 cup(s) cornmeal

          1/2 teaspoon salt

          2 tablespoon chives, fresh or freeze-dried

          3 cup(s) chicken, cooked, sliced

          1 dash(es) pepper, black

          15 ounce(s) tomato sauce, low sodium

          10 ounce(s) corn, frozen, thawed

          1 tablespoon sugar

          1 tablespoon oil, olive

          1 tablespoon cilantro, fresh, chopped

          1/2 cup(s) raisins

          1/4 cup(s) olive(s), black, sliced

          1/3 cup(s) cheese, grated Parmesan

1. Pour 3 cups boiling water into top of double boiler. Mix remaining
one cup boiling water with cornmeal.

2. Add salt. Add to water in top of double boiler very slowly,
stirring constantly. Cover and cook 30 minutes, stirring occasionally
over boiling water.

3. Stir in chives. Spray a 9 x 9 x 2-inch casserole. Add cornmeal and
smooth the surface. Arrange chicken on cornmeal. Season to taste.

4. Preheat oven to 350 degrees.

5. Mix tomato sauce, corn, sugar, olive oil, cilantro, raisins, and
black olives. Pour over chicken and sprinkle with Parmesan cheese.

6. Bake 30 minutes.



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

Message: 7
Date: Sat, 5 Dec 2009 13:18:21 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Tamale Pie
Message-ID: <p0624080bc7407e6ddec2@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tamale Pie

8 servings
Hands on: 25 minutes
Total time: 1 1/2 hours

1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
1 onion, finely chopped
1 jalapeno, seeds and ribs removed, minced
2 tablespoons chili powder
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
1 (15.5-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterey Jack or cheddar cheese, shredded (about 2 cups)
2 (6 1/2- to 8 1/2-ounce) boxes corn bread mix

Preheat oven to 375 degrees.

In a large skillet over medium-high heat, add the oil. Add the beef
and cook until no longer pink, breaking up any lumps. Add the onion
and jalapeno and cook until softened, 5 to 7 minutes. Add the chili
powder, garlic, tomato paste, oregano, cumin, salt and cayenne pepper
and stir until fragrant, about 1 minute. Add the diced tomatoes and
their juice, stirring well to combine. Remove from heat and add the
black beans, corn and cheese. Stir well to combine.

Prepare corn bread batter according to package directions.

Transfer the beef mixture to a 13-by-9-inch baking dish. Spread the
corn bread topping evenly over the filling. Bake for 45 to 55
minutes, or until casserole is bubbly and crust is golden.


Per serving: 663 calories (percent of calories from fat, 48), 31
grams protein, 56 grams carbohydrates, 8 grams fiber, 36 grams fat
(15 grams saturated), 95 milligrams cholesterol, 1,168 milligrams
sodium.



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

Message: 8
Date: Sat, 5 Dec 2009 13:23:41 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Taco Pasta
Message-ID: <p06240812c7407fc62fa6@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Taco Pasta
This is a marriage of two perennial favorites of kids' -- pasta and
tacos. This recipe makes a batch big enough for 12 servings. Make it
for a party-pleaser or divide it into two smaller batches and freeze
one.

8 oz. dried penne
2 lb. uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 env. (1-1/4 oz.) taco seasoning mix
2 cans (11 oz. ea.) Green Giant whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups (8 oz.) Cheddar cheese, shredded
1 cup salsa
2 cans (4 oz. ea.) diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips, optional
Dairy sour cream, optional

1. Cook pasta according to directions; drain and set aside.

2. In a 12" skillet saut? ground chicken and onion, half at a time,
until meat is brown; drain fat. Return all of the chicken mixture to
skillet. Stir in water and taco seasoning mix. Bring to boiling;
reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, olives, half of the shredded cheese,
salsa, and chile peppers.

3. Transfer mixture to a lightly greased 3 quart rectangular
casserole. Bake, covered, in a 350? F., oven for 45 minutes or until
heated through. Remove from oven; sprinkle with remaining cheese.

4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips
and sour cream.

Makes 12 servings.

To Tote: Cover tightly. Transport in an insulated carrier. Transport
lettuce, tomatoes, and, if desired, sour cream in an insulated cooler
with ice packs. If desired, transport chips in an airtight bag or
container.

For 6 Servings: Prepare using method above, except transfer mixture
to a 2 quart rectangular baking dish and bake for 30 minutes.



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

Message: 9
Date: Sat, 5 Dec 2009 13:25:45 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Bell-Pepper-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Thai Pork with Peanut Sauce
Message-ID: <p06240816c740803d4b76@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Thai Pork with Peanut Sauce

1/4 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped green onion
1/4 cup sliced red bell pepper
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup chopped fresh cilantro

1. On a plate, combine the flour, cumin, cayenne pepper and 1/2
teaspoon of salt. Stir to distribute the spices. Coat the pork chops
with the flour mixture, and shake off any excess.
2. Heat the oil in a large skillet over medium-high heat. Place
the pork chops in the hot skillet, and fry for about 4 minutes per
side, until cooked through.
3. While the pork chops cook, stir together the chicken broth,
coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt.
Remove the pork chops to a serving platter, and keep warm.
4. Pour the peanut sauce into the skillet. Cook, stirring
constantly for 2 minutes, or until thickened. Pour peanut sauce over
the chops, and garnish with green onion, bell pepper, peanuts and
cilantro.

Cheri,



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

Message: 10
Date: Sat, 5 Dec 2009 13:26:16 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Seafood-Recipes@googlegroups.com,
	 Canned-Soup-Recipes@googlegroups.com, Just-Pasta@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tuna Cashew Casserole
Message-ID: <p06240817c7408064549d@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tuna Cashew Casserole

1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 c. milk
3 c. cooked noodles
1 can (6 1/2 oz.) tuna, drained and
flaked
1/2 c. diced celery
1/2 c. broken salted cashew nuts
1 tbsp. instant minced onion
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/4 c. crushed soda crackers

Blend soup and milk in 2 quart microproof casserole. Add remaining
ingredients except crackers; blend well. Use "cook" cycle and cook 9
minutes; stir. Top with cracker crumbs. Use "cook" cycle and cook 3
to 5 minutes or until hot in center.



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

Message: 11
Date: Sat, 5 Dec 2009 13:30:12 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Pineapple-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tart Orange Gelatin Salad
Message-ID: <p0624081cc740814789cf@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tart Orange Gelatin Salad
  From Light & Tasty

Here's a fun and fruity salad that's sure to disappear at picnics and
family gatherings. The creamy pudding topping nicely balances the
tart orange gelatin layer. Mary Martzke of Shawano, Wisconsin shared
the recipe.

SERVINGS 12
CATEGORY Low Fat
PREP 15 min. TOTAL 15 min.

2 packages (.3 ounce each) sugar-free orange gelatin
Sugar substitute equivalent to 3 tablespoons sugar
2 cups boiling water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup cold water
1 can (20 ounces) unsweetened pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon grated lemon peel
2 cups reduced-fat whipped topping

In a large bowl, dissolve gelatin and sugar substitute in boiling
water. Stir in orange juice concentrate and cold water. Add pineapple
and oranges; mix well. Pour into a 13-in. x 9-in. x 2-in. dish;
refrigerate until set. In a large bowl, whisk the milk and pudding
mix for 2 minutes. Add lemon peel; mix well. Let stand for 2 minutes
or until soft-set. Fold in whipped topping; spread over gelatin.
Refrigerate until set. Yield: 12 servings.

*Editor's Note: This recipe was tested with Splenda No Calorie Sweetener.
Look for it in the baking aisle of your grocery store.

Nutrition Facts One serving: One piece Calories: 99 Fat: 1 g
Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 149 mg Carbohydrate: 18
g Fiber: 1 g Protein: 2 g
Diabetic Exch: 1/2 starch, 1/2 fruit.



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

Message: 12
Date: Sat, 5 Dec 2009 14:10:21 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Thai Curry Beef and Eggplant
Message-ID: <p06240820c7408ab3bf11@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Thai Curry Beef and Eggplant

1 jar Thai red curry base
1 can (14 fl. oz.) coconut milk, well stirred
3 Tbs. canola oil
3 cups eggplant slices (cut into 1/2-inch half-
   moons)
1 1/2 lb. New York steak or other tender cut,
    cut into bite-size strips
1 cup fresh or frozen peas
1 cup cherry tomatoes, halved
1/2 cup slivered fresh Thai basil or 1/4 cup
    slivered fresh regular basil
2 or 3 Kaffir lime leaves, torn in half (optional)
1 to 2 Thai green bird chilies or 1/2 jalape?o, cut
    into long strips (optional)
Steamed jasmine rice for serving

In a clay pot or saucepan over medium heat, whisk together the red
curry base and coconut milk and heat until hot.

In a large saut? pan over medium-high heat, warm the oil. Add the
eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to
the pan with the curry sauce and add the beef. Cook, stirring
occasionally, until the meat is cooked through and the eggplant is
tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir
lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve
immediately with steamed rice. Serves 8.

Williams-Sonoma Kitchen.



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

Message: 13
Date: Sat, 5 Dec 2009 14:07:18 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Teddy Bear Biscuits
Message-ID: <p0624081dc74089f3921f@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Teddy Bear Biscuits
Source: Quick Cooking

"Children can't resist helping to assemble these cute cinnamony bears
before baking," remarks Catherine Berra Bleem of Walsh, Illinois.
"Refrigerated biscuit dough makes them easy, convenient and fun!"
SERVINGS: 3
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
1 egg, beaten
2 tablespoons sugar
1/4 teaspoon ground cinnamon
9 miniature semisweet chocolate chips

For each bear, shape one biscuit into an oval for the body and place
on a greased baking sheet. Cut one biscuit into four pieces; shape
into balls for arms and legs. Place next to body. Cut one biscuit
into two small pieces and one large pieces; shape into head and ears
and place above body. Brush with egg. Combine sugar and cinnamon;
sprinkle over bears. Bake at 425? for 8-10 minutes (the one remaining
biscuit can be baked with the bears). Place chocolate chips on head
for eyes and nose while the biscuits are still warm.
Yield: 3 bears.



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

Message: 14
Date: Sat, 5 Dec 2009 14:11:47 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Pineapple-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tropical Carrot Cake
Message-ID: <p06240822c7408b10d4cb@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tropical Carrot Cake

3 eggs
3/4 c. Veg. Oil
3/4 c. Buttermilk
2 c. All-purpose flour
2 c. Sugar
2 tsp. Baking soda
2 tsp. Ground cinnamon
1/2 tsp. Salt
2 tsp. Vanilla extract
2 c. Finely shredded carrots
1 c. Raisins
1 can (8 oz.) crushed pineapple, undrained
1 c. Chopped walnuts
1 c. Flaked coconut

Frosting:
1 pkg. (8 oz.) cream cheese, softened
4 to 4 1/2 c. Confectioners sugar
1-2 T. Whipping cream
1 tsp. Vanilla extract

In a large mixing bowl, beat eggs, oil and buttermilk. Combine flour, sugar,
Baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in
Vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into
A greased 13 in. X 9 in. X 2 in. Baking pan. Bake at 350 degrees for 45-50
Minutes or until a toothpick comes out clean. Cool.

Combine frosting ingredients in a mixing bowl; beat until smooth. Frost cake.
Refrigerate leftovers.

Yield: 12-16 servings



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

Message: 15
Date: Sat, 5 Dec 2009 14:13:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Thin Apple Tarts
Message-ID: <p06240823c7408b47e1c1@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

THIN APPLE TARTS

2 small Granny Smith apples, peeled, cored, and halved
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

Cut apple halves crosswise into 1/16-inch-thick slices and transfer
to a bowl. Bring water, sugar, lemon juice, and butter to a boil in a
small saucepan, stirring until sugar is dissolved, then pour over
apples. Turn apples until slightly wilted, then drain in a colander
set over a bowl, reserving liquid. Preheat oven to 425 degrees.  Roll
out pastry sheet on a lightly floured surface into a 12 1/2-inch
square and cut out 4 (6-inch) rounds.  Transfer rounds to a lightly
buttered baking sheet and top with overlapping apple slices. Bake in
middle of oven until golden brown, about 25 minutes. Boil reserved
liquid in saucepan until reduced to about 1/3 cup, then brush on
baked tarts.

Yield: 4 servings



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

Message: 16
Date: Sat, 5 Dec 2009 14:14:36 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Turtle Bars
Message-ID: <p06240825c7408bb7fc44@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

TURTLE BARS
Source: Epicurious.com

Dark brown sugar gives these buttery treats an extra-rich taste.

2 cups all purpose flour
1 3/4 cups (packed) dark brown sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature

3 tablespoons whipping cream

1 cup pecan halves, toasted
3/4 cup semisweet chocolate chips (about 5 1/2 ounces)

Preheat oven to 350?F. Mix flour, 1 cup brown sugar, and 3/4 cup
butter in processor until well blended and crumbly. Press mixture
evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust
is light golden, about 15 minutes. Maintain oven temperature.

Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and
cream to boil in small saucepan over high heat, stirring until sugar
dissolves. Boil 1 minute, stirring occasionally. Remove caramel from
heat.

Sprinkle pecans over crust. Pour caramel over pecans. Bake until
bubbles form and color darkens, about 20 minutes. Remove from oven
and sprinkle with chocolate chips. Let stand until chocolate melts,
about 5 minutes. Using offset spatula, spread chocolate evenly over
top. Chill bars until chocolate sets, about 20 minutes. Cut into
1-inch squares.

Makes about 70.




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

Message: 17
Date: Sat, 5 Dec 2009 14:19:28 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Turkey Tomato Soup
Message-ID: <p06240829c7408cde4117@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Turkey Tomato Soup

8 large (4 lb.) tomatoes, seeded and chopped
3 medium green bell peppers, chopped
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 can (14-1/2 oz.) vegetable broth
1-1/2 cups water
1-1/2 tsp. beef bouillon granules
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground black pepper
3 cups cooked turkey breast, diced
3 cups cooked elbow macaroni
Minced fresh basil, optional

In a large sauce pan or Dutch oven, combine the first 10 ingredients.
Bring to a boil. Reduce heat; cover and simmer for 2 hours.

Stir in turkey and macaroni; heat through. Garnish with fresh basil
if desired.

Yield:  12 servings (3 quarts).

Nutrition Information:
Per serving (1 cup) equals 150 calories, 3 g fat (1 g saturated fat),
28 mg cholesterol, 221 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g
protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 vegetable.



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

Message: 18
Date: Sat, 5 Dec 2009 14:21:28 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Taffy Apple Muffins
Message-ID: <p0624082dc7408d595e29@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Taffy Apple Muffins recipe

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/4 cup butter or margarine, melted
2 eggs
1 teaspoon vanilla extract
1 cup chopped apple
1/2 cup honey
1/2 cup brown sugar
3/4 cup finely chopped walnuts

Preheat oven to 400 degrees F. Prepare miniature muffin pans.

In bowl combine flour, sugar, baking powder, salt and nutmeg.

In another bowl, combine milk, butter, eggs and vanilla extract until
blended. Stir dry mix into wet mix until just moistened. Fold in
apple. Spoon into pans and bake for 10 to 12 minutes or until lightly
browned.

Meanwhile, in saucepan, heat honey and brown sugar to a boil stirring
to dissolve sugar. Dip warm muffins into hot glaze, then into chopped
nuts. Spear with popsicle sticks or wooden skewers, if desired.

Makes 36 mini-muffins.



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

Message: 19
Date: Sat, 5 Dec 2009 14:22:27 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Too Easy Stew
Message-ID: <p0624082ec7408d806749@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Too Easy Stew

Too easy in the crock-pot--just mix all the ingredients and come home
to a ready made, healthy meal.

2 lb London broil, cut up
1 can sweet peas, drained
1 can sliced carrots, drained
1 large onion, diced
3 medium potatoes, diced
1 envelope brown gravy mix
1 envelope onion soup mix
1 tsp garlic powder
Salt and pepper to taste

Put ingredients into large crock pot, sprinkle with dry ingredients,
cover with water and simmer all day or at least 6 hours.

Notes:

Number of servings: 6



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

Message: 20
Date: Sat, 5 Dec 2009 14:22:57 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tortellini Chicken
Message-ID: <p0624082fc7408dad71e7@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tortellini Chicken

Cubes of chicken are cooked with tomato, zucchini, onion, and bell
pepper, combined with parmesan cheese, and served on tortellini.

3/4 pound chicken, chopped
1 package 3-cheese tortellini
1 tomato chopped
1 zucchini chopped
1 large onion chopped
1 green bell pepper chopped
Dash pepper
Dried Italian seasoning
Shredded parmesan cheese (as desired)
1 teaspoon chopped garlic
Cooking oil

Cook tortellini as per package instructions. Chop chicken and veggies
while tortellini cooks. Brown chicken in skillet sprayed with cooking
oil. Add zuchini, onion, green pepper and garlic. Add a dash of
pepper and season to taste with Italian seasoning. Once veggies have
softened, add tomato. Heat through. Add parmesan cheese and stir
until melted. Serve over tortellini.

Notes: Serve hot or cheese will not be soft and melty.

Number of servings: 4



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

Message: 21
Date: Sat, 5 Dec 2009 14:23:46 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Pasta@googlegroups.com,
	 Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Mushroom-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tortellini, Meatball and Mushroom Soup
Message-ID: <p06240830c7408dca7880@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tortellini, Meatball and Mushroom Soup

Frozen packaged meatballs make this soup easy to prepare. It also has
frozen spinach, baby carrots, mushrooms, & purchased 3-cheese
tortellini.

2 quarts beef or chicken broth
1 teaspoon dried Italian seasoning
14-16 frozen prepared meatballs
14-16 baby carrots, halved lengthwise
1 1/2 cups fresh, sliced mushrooms
1/2 of a (10 oz.) package frozen, chopped spinach
1 box (9 oz.) frozen or refrigerated prepared three-cheese tortellini
Grated Parmesan cheese, optional

In a large saucepan, bring broth and seasoning to a boil over high
heat. Add meatballs to broth; reduce heat to low; cover and simmer
for 5 minutes. Meanwhile, microwave spinach package for several
seconds and then cut in half, reserving remaining spinach for another
use. Add carrots, mushrooms and spinach; cover again and simmer on
low heat for 10 minutes longer. Finally add tortellini and cook over
low heat, uncovered, for 6 minutes. Ladel into bowls and sprinkle
with Parmesan, if desired.

Notes: This is a nice change from vegetable soup, and is very easy to prepare.

Number of servings: 4-6

Source: http://soup.betterrecipes.com/tortellinimeatballandmushroomsoup.html



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

Message: 22
Date: Sat, 5 Dec 2009 14:42:54 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tarragon Chicken
Message-ID: <p06240834c74092518835@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tarragon Chicken from Everyday Health

Quick Info:

   Servings
   Diabetes-Friendly

Nutritional Info (Per serving):

Calories: 234, Saturated Fat: 3g, Sodium: 654mg, Dietary Fiber: 0g,
Total Fat: 11g, Carbs: 1g, Sugars: 0g, Cholesterol: 86mg, Protein: 31g

Exchanges: Lean Meat: 4, Fat: 2

Recipe Source: American Diabetes Association

                                  4 chicken, breast, boneless, with skins

                                  4 sprig(s) tarragon, fresh

                                  1 teaspoon salt

                                  2 teaspoon pepper, black ground

                                  1 tablespoon oil, olive

1. Preheat the oven to 375 degrees F. Gently lift the skin of each
chicken breast and place a sprig of tarragon underneath. Season each
chicken breast with salt and pepper.

2. Heat the olive oil in a pan over medium heat. Add the chicken
breasts and cook each side until it is golden brown.

3. Remove the chicken breasts to a baking sheet. Place the breasts in
the oven and cook for about 20 minutes, or until the chicken has
reached an internal temperature of 165 degrees F. Remove the chicken
from the oven and allow it to rest for 5 minutes before serving.



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

Message: 23
Date: Sat, 5 Dec 2009 14:43:36 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Seafood-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Tarragon Cod With Vegetables
Message-ID: <p06240835c740927c923d@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tarragon Cod With Vegetables from Everyday Health

Quick Info:

   Servings
   Diabetes-Friendly

Nutritional Info (Per serving):

Calories: 130, Saturated Fat: 1g, Sodium: 205mg, Dietary Fiber: 1g,
Total Fat: 3g, Carbs: 4g, Sugars: 2g, Cholesterol: 49mg, Protein: 21g

Exchanges: Vegetable: 1, Lean Meat: 3

Carb Choices: 0.5

Recipe Source: American Diabetes Association

                                  1 1/2 pounds fish, cod, fillets

                                  1/4 teaspoon salt

                                  1/4 teaspoon pepper, black ground

                                  1 tablespoon tarragon, fresh, minced,
or 1 tsp. dried tarragon

                                  1 tablespoon lemon juice

                                  1 1/2 cup(s) mushrooms, chopped

                                  1 1/2 cup(s) carrot(s), thinly sliced

                                  3/4 cup(s) celery, chopped

                                  2 tablespoon parsley, fresh, chopped

                                  1 tablespoon margarine, cut into 6 small pieces

1. Preheat the oven to 350?F.

2. Place frozen fish on a sheet of heavy-duty aluminum foil; season
with salt and pepper.

3. Sprinkle the tarragon and lemon juice on the fish. Add all the
chopped vegetables and the fresh parsley. Dot with margarine; fold
and crimp the foil to make a tight package.

4. Bake for 40 minutes if the fish was frozen or 35 minutes if it was
thawed when it was put in the oven. To serve, put on individual
plates and slit the foil across the top so diners can easily fold it
back to enjoy the entree.



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

Message: 24
Date: Sat, 5 Dec 2009 14:54:13 -0800
From: Jamie R <craftncook@...>
To: Just-Pasta@googlegroups.com, Seafood-Recipes@googlegroups.com,
	 Just-Salads@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Thai Noodle and Shrimp Salad with Peanut
	 Dressing
Message-ID: <p0624083ec74095022985@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Thai Noodle and Shrimp Salad with Peanut Dressing

8 oz packaged rice noodles, wide width

~~Dressing~~~
2 TB fresh lime juice
2 TB water
1-1/2 TB fish sauce
1 TB low sodium soy sauce
3 TB light coconut milk
1/4 tsp. sesame oil
2 TB reduced fat crunchy peanut butter
1 TB unpacked light brown sugar
1-1/2 TB garlic, minced
2 TB jalape?o pepper, or serrano chile, minced (do not touch seeds
with bare hands)
1 TB lemon grass, minced
2 small shallots, peeled and thinly sliced
3 TB fresh cilantro, leaves, chopped
3 TB fresh mint leaves, chopped
2 TB fresh basil, leaves, torn

1/4 cup green cabbage, shredded
1/4 cup red cabbage, shredded
1/4 cup shredded carrots
1/2 lb. frozen shrimp, peeled, precooked, thawed and cut in half lengthwise
2 medium scallions, thinly sliced on a diagonal

Fill a large, deep pot with very hot tap water. Add noodles and
cover; set aside.

To make dressing: Combine lime juice, water, fish sauce, soy sauce,
coconut milk, oil, peanut butter and sugar in a medium bowl; whisk
until well combined.

Add garlic, jalape?o, lemon grass and shallot to same bowl; mix to
combine. Add cilantro, mint, basil, both cabbages and carrots; mix
again to combine.

Taste a noodles to see if they are ready. They should be slightly al
dente. Drain and rinse in cold water. Add noodles to bowl and toss to
coat.

Add shrimp and scallions; mix again and let sit for at least 10
minutes or up to overnight in the refrigerator.

Yields about 1-1/3 cups per serving.



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

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Today's Topics:

    1. THEME: Tequila Refresca (Jamie R)
    2. THEME: Tex Mex Beef and Tortillas (Jamie R)
    3. THEME: Taco Casserole (Jamie R)
    4. THEME: Tortilla Crisps (Jamie R)
    5. THEME: Thai Coco Cocktail (Jamie R)
    6. THEME: TurkeY Lettuce Wraps (Jamie R)
    7. THEME: Traditional Osso Buco (Jamie R)
    8. THEME: Tangy Apple Slaw (Jamie R)
    9. THEME: Tender Turkey Meatballs (Jamie R)
   10. THEME: Triple Decker Tortilla (Jamie R)
   11. THEME: Crock Pot Teriyaki Steak (Jamie R)
   12. THEME: Crock Pot Tortellini and Sausage Soup (Jamie R)
   13. THEME: Crock Pot Turkey Enchiladas (Jamie R)
   14. THEME: Tuna Linguine (Jamie R)
   15. THEME: T. G. I. Friday's Sizzling Chicken and Cheese (Jamie R)
   16. THEME: Tailgate Sauerkraut (Jamie R)
   17. THEME: Tuna Melt Sandwiches (Jamie R)
   18. THEME: Tex Mex Dip (Jamie R)
   19. THEME: Tex Mex Hot Dogs (Jamie R)
   20. THEME: Tofu Tacos (Jamie R)
   21. THEME: Three Nut Brittle (Jamie R)
   22. THEME: Three Olive Pate (Jamie R)
   23. THEME: Three Onion Potato Soup (Jamie R)
   24. THEME: Three Pepper Chicken (Jamie R)
   25. THEME: Three Pepper Dip (Jamie R)
   26. THEME: The Best Potato Skins (Jamie R)


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

Message: 1
Date: Sat, 5 Dec 2009 11:26:04 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tequila Refresca
Message-ID: <p06240807c740643bbb0f@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tequila Refresca
  From Food Network Kitchens

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 1 drink

Ice cubes
1 ounce tequila, white or gold
Dash Campari
6 ounces grapefruit soda,(recommended: Fresca)
Small wedge fresh pineapple, grapefruit, and lime

Fill a goblet or rocks glass with ice cubes. Add the tequila and a
dash of Campari to give the drink a slight blush and balance the
sweetness of the soda. Top off with the grapefruit soda. Skewer the
fruit and stir into the cocktail. Drink.

Serve with a plate of wedged pineapple, a small bowl of your favorite
chili powder, and coarse salt, for dipping.



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

Message: 2
Date: Sat, 5 Dec 2009 11:19:41 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tex Mex Beef and Tortillas
Message-ID: <p06240800c74062b76030@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tex Mex Beef and Tortillas

8 (6 inch) corn tortillas
1 pkg. (17. oz.) refrigerated beef pot roast with juices OR leftover pot roast
1 can (14-1/2 oz.) diced tomatoes with green chilies, undrained
1 green sweet bell pepper, cut into strips
1 lime, cut into wedges
Dairy sour cream, optional
Fresh cilantro sprigs, optional

Wrap tortillas in microwave safe paper towels. Microwave on 100
percent power (high) for 60 seconds. Cover; set aside.

Microwave beef according to package directions.

Place undrained tomatoes in small sauce pan; heat through.

Remove meat, reserving juices. Cut in slices.

Serve on warmed tortillas with tomatoes and green pepper strips. Pass
lime wedges, sour cream, and cilantro. Drizzle reserved juices.

Makes 4 servings.

Nutrition Information:
Per seving = calories 319, Total Fat 10 g, Sat Fat 5 g,
Polyunsaturated Fat 1 g, Cholesterol 64 mg, Sodium 857 mg, Carbs 34
g, Total Sugar 7 g, Fiber 5 g, Protein 27 g.



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

Message: 3
Date: Sat, 5 Dec 2009 11:23:06 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com
Subject: [Recipe-Riot] THEME: Taco Casserole
Message-ID: <p06240804c740636d8ad2@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TACO CASSEROLE

1 pd. ground beef
1 celery rib, chopped
1 med. onion, chopped
1 pkg. taco seasoning
1/4 c.water
2 cans ( 15-16 0z.) refried beans
1 can green chilies, chopped (optional )
1 c. cheddar cheese, shreddded
2 green onions, sliced
1 lrg tomato, peeled, seeded and chopped
1/3 c. ripe olives, chopped
1 1/2 c. tortilla chips, crushed

In large skillet, cook beef, celery and onion until meat is browned; drain.

Stir in taco mix, water, beans and green chilis if desired; mix well.
Pour into a 2 1/2 guart baking dish.

Bake, uncovered at 350 degrees for 30 minutes or until heated through.


Top with cheese, green onions, tomatos, olives and chips.

Yields: 6 - 8 servings.




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

Message: 4
Date: Sat, 5 Dec 2009 11:25:21 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tortilla Crisps
Message-ID: <p06240806c7406407aed4@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tortilla Crisps

8 ten-inch flour tortillas
Nonstick cooking spray

Preheat the oven to 425?F.

Coat rimmed baking sheets with nonstick cooking spray.

Coat the tortillas on both sides with the cooking spray.

Cut each tortilla into 8 wedges and place on the baking sheets.

Bake for 6 to 8 minutes, or until golden.

Allow to cool then store in an airtight container until ready to use.



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

Message: 5
Date: Sat, 5 Dec 2009 11:26:55 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: Thai Coco Cocktail
Message-ID: <p06240808c740645ec33b@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Thai Coco Cocktail
Food Network Kitchens

Take a trip to the exotic east with this clear blend of Thai flavors.
The tantalizing mixture of coconut rum, lemongrass, and lime will
transport you from your backyard to the beaches of Koh Samui... and
you won't even need your passport. Give it an equally exotic look by
garnishing with lemongrass stalks.

2 1/2 ounces coconut rum
1 1/2 ounces Fresh Lemongrass Syrup, recipe follows
1 ounce freshly squeezed lime juice (about 1 juicy lime)

Very thin slice lime or spear of a fresh lemongrass frond, for garnish

Fill a cocktail shaker or small pitcher with ice. Add the rum,
lemongrass syrup, and lime juice. Cover and shake vigorously, or
stir, until combined and chilled, about 30 seconds. (In general, by
the time the shaker mists up the drink is ready.) Strain into a
chilled cocktail glass. Garnish with lime on the rim or the
lemongrass spear in the drink. Serve.


Fresh Lemongrass Syrup:

2 stalks fresh lemongrass, coarsely chopped
2 cups water
1 cup sugar

Place the lemongrass, water, and sugar into a saucepan and bring to a
boil. Reduce heat, and simmer, partially covered, for 15 minutes.
Strain the mixture and cool. Cover and refrigerate for up to a week.

Yield: 2 cups



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

Message: 6
Date: Sat, 5 Dec 2009 11:30:24 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@...,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: TurkeY Lettuce Wraps
Message-ID: <p0624080cc7406524f1a7@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TURKEY-LETTUCE WRAPS

8 butter lettuce leaves (or larger leaves lettuce)
1/2 cup vegetable cream cheese,softened
1/2 cucumbers peeled and diced
1/4 roasted sunflower seeds
8 (1/2-Once) slices deli turkey breast

Spread each lettuce leafe with with 1 tablespoon cream cheese. Evenly
divide cucumber & sunflower seeds bettwenlettuce leaves and sprinkle
over cream cheese.
Top each lettuce leafe with 1 slice of turkey. Press down gently and roll up.

Serving Information
Serves: 4
Fat: 6.0 g
Calories: 87



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

Message: 7
Date: Sat, 5 Dec 2009 11:31:47 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Traditional Osso Buco
Message-ID: <p0624080dc74065860893@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Osso Buco

2 pounds veal shanks, cut into short lengths
1/4 cup all-purpose flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 (14.5 ounce) can tomatoes

salt and pepper to taste

1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

1. Dust the veal shanks lightly with flour. Melt the butter in a
large skillet over medium to medium-high heat. Add the veal, and cook
until browned on the outside. Remove to a bowl, and keep warm. Add
two cloves of crushed garlic and onion to the skillet; cook and stir
until onion is tender. Return the veal to the pan and mix in the
carrot and wine. Simmer for 10 minutes.

2. Pour in the tomatoes and beef stock, and season with salt and
pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the
veal every 15 minutes or so. The meat should be tender, but not
falling off the bone.

3. In a small bowl, mix together the parsley, 1 clove of garlic and
lemon zest. Mix into the veal just before serving.



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

Message: 8
Date: Sat, 5 Dec 2009 11:32:19 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Just-Salads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Artificial-Sweetener-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tangy Apple Slaw
Message-ID: <p0624080ec74065ad11d3@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tangy Apple Slaw

4 cups shredded green cabbage
1 cup carrots, peeled and shredded
1 cup chopped unpeeled apple
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or Miracle Whip salad dressing
1/3 cup reduced fat sour cream OR plain yogurt
3 TB Equal Spoonful OR 4-1/2 packets Equal sweetener
1-1/2 TB Dijon mustard
1 TB lemon juice
1/8 tsp. ground black pepper

Combine cabbage, carrots, apple and pepper strips in medium size
bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and
pepper.

Spoon Equal mixture over cabbage mixture; toss to combine.
Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Makes 6 servings.

Nutritional Information:
per serving = Calories 152, Protein 2 g, Carbs 13 g, Fat 11 g,
Cholesterol 15 mg, Sodium 331 mg.

Diabetic Exchanges: 2-1/2 vegetable, 2 fat.



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

Message: 9
Date: Sat, 5 Dec 2009 11:32:46 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tender Turkey Meatballs
Message-ID: <p0624080fc74065cb18c4@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tender Turkey Meatballs

Combine in a bowl:
1/2 cup chopped onion
1/4 cup egg substitute
1/4 cup toasted wheat germ
1/4 cup chopped green pepper
1/4 cup ketchup
1 tsp. chili powder
1/2 tsp. dried marjoram
1/2 tsp. ground black pepper

Add, crumble and mix with mixture in bowl:
1 lb. lean ground turkey or beef

1 pkg. (12 oz.) spaghetti, cooked according to package directions, drained
5 cups meatless spaghetti sauce

In a bowl, combine the first eight ingredients. Crumble turkey over
mixture and mix well.

Shape into 30 balls, about 1 in. each. Place in a 10" x 15" jelly
roll pan coated with nonstick cooking spray.

Bake at 400? F., for 13 to 16 minutes or until juices run clear.

Cook spaghetti according to package directions. Transfer meatballs to
a large sauce pan; add spaghetti sauce. Heat through. Drain
spaghetti; top with meatballs and sauce.

Yield: 6 servings.

Nutrition Information:
Per serving (5 meatballs with sauce and 1 cup spaghetti) = 312
calories, 7 g fat (2 g sat fat), 60 mg cholesterol, 1,047 mg sodium,
40 g carbs, 5 g fiber, 22 g protein.

Diabetic Exchanges: 2-1/2 starch, 2 lean meat.



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

Message: 10
Date: Sat, 5 Dec 2009 11:34:11 -0800
From: Jamie R <craftncook@...>
To: Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Triple Decker Tortilla
Message-ID: <p06240811c740661028f6@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Triple Decker Tortilla

Preheat oven to 350? F.

Nonstick cooking spray
1 cup canned pinto beans, rinsed and drained
1 cup salsa
4  (6") corn tortillas
1/2 cup frozen whole kernel corn, thawed
1/2 cup (2 oz.) shredded reduced-fat Monterey Jack or Cheddar cheese
1/2 cup shredded lettuce

Lightly coat a 9" pie plate with cooking spray; set aside. Place
beans in a small bowl; slightly mash the beans. In a small saucepan
or skillet cook and stir beans over medium heat for 2 to 3 minutes.
Set aside.

Spoon 1/4 cup of the salsa into bottom of prepared pie plate. Top
with 1 of the tortillas. Layer half of the mashed beans, 1 tortilla,
corn, 1/4 cup of the cheese, 1/4 cup salsa, 1 tortilla, remaining
bean mixture, remaining tortilla, and remaining 1/2 cup salsa.

Cover with foil; bake 12 minutes. Or, cover with microwave-safe
plastic wrap; microwave at HIGH power for 4 minutes, rotating once.
Remove foil. Sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 3 minutes more. (Or, microwave on high for 30
seconds more.) Top with shredded lettuce.

Makes 4 servings.

Nutrition Information:
Per serving = calories 219, total fat 5 g, saturated fat 2
g, cholesterol 10 mg,
sodium 813 mg, carbohydrate 38 g, fiber 6 g,.

Diabetic Exchanges: starch 2, vegetables 1/2, lean meat 1/2, fat 1/2.



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

Message: 11
Date: Sat, 5 Dec 2009 12:04:55 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com
Subject: [Recipe-Riot] THEME: Crock Pot Teriyaki Steak
Message-ID: <p06240814c7406d56dd45@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Teriyaki Steak

2-1/2 lb boneless chuck steak
2 TB vetetable oil
1 tsp. ground ginger
1/2 cup soy sauce
1 TB sugar
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices.

Combine remaining ingredients in a small bowl.

Place meat in a crock pot. Pour sauce over top.

Cover and cook on LOW heat setting for 6 to 8 hours.

Serve over cooked rice.

Makes 5  to 6 servings.



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

Message: 12
Date: Sat, 5 Dec 2009 12:05:25 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Just-Pasta@googlegroups.com
Subject: [Recipe-Riot] THEME: Crock Pot Tortellini and Sausage Soup
Message-ID: <p06240815c7406d6ee2f8@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Tortellini and Sausage Soup

2 cans (14-1/2 oz. ea.) Italian style stewed tomatoes
3 cups water
2 cups loose pack frozen cut green beans or Italian style green beans
1 can (10-1/2 oz.) condensed French onion soup, undiluted
8 oz. fully cooked smoked turkey sausage, halved lengthwise and cut
into 1/2" slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 pkg. (9 oz.) refrigerated cheese filled tortellini
Shaved or shredded Parmesan cheese, for garnish

In a 4 or 5 quart crock pot/slow cooker combine undrained tomatoes,
water, frozen green beans, onion soup, and turkey sausage.

Cover; cook on LOW heat setting for 8 to 10 hours or on HIGH heat
setting for 4 to 5 hours.

If using LOW heat setting, turn crock pot/low cooker to HIGH heat
setting. Stir cabbage and tortellini into soup. Cover; cook for 15
minutes more.

Garnish soup with shavings or shredded Parmesan cheese.

Makes 10 to 12 servings.



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

Message: 13
Date: Sat, 5 Dec 2009 12:05:55 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Crock Pot Turkey Enchiladas
Message-ID: <p06240816c7406d8feacd@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Turkey Enchiladas

2 turkey thighs or drumsticks (about 2 lb.), skin removed
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies, undrained
1/3 cup chopped onion
2 TB Worcestershire sauce
1 TB chili powder, or to taste
1/4 tsp. garlic granules
8 (6 inch) flour tortillas, warmed *

Optional toppings:
Chopped green onions
Sliced ripe olives
Chopped fresh tomatoes
Shredded Cheddar cheese
Shredded lettuce
Sour cream

Remove skin from turkey. Place in a 5 quart crock pot/slow cooker.

In a small bowl, combine the tomato sauce, chilies, onion,
Worcestershire sauce, chili powder and garlic powder; pour over
turkey.

Cover and cook on LOW heat setting for 6 to 8 hours or until turkey is tender.

Remove turkey; shred meat with a fork and return to the crock
pot/slow cooker. Heat through.

Spoon about 1/2 cup of turkey mixture down the center of each
tortilla. Fold bottom of tortilla over filling and roll up. Add
toppings of your choice.

Yield: 4 servings.

* Wrap tortillas in a double thickness of paper towels and microwave
for 60 seconds.



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

Message: 14
Date: Sat, 5 Dec 2009 12:09:44 -0800
From: Jamie R <craftncook@...>
To: Seafood-Recipes@googlegroups.com, Just-Pasta@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Bell-Pepper-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tuna Linguine
Message-ID: <p0624081bc7406e6d1eca@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tuna Linguine

8 oz. uncooked linguine, cooked and drained
1 cup (from a 14 oz. bag) frozen broccoli florets, thawed and drained
1 pkg. (1.8 oz.) dry leek soup mix
1-1/2 cups milk
Dash pepper
1 can (6 oz.) albacore tuna, drained
2 TB (from 7 oz. jar) chopped drained roasted red bell peppers, optional
1 TB butter or margarine, melted
1/4 cup dry plain bread crumbs

Heat oven to 350? F. Spray 8 inch square (2 quart) glass baking dish
with cooking spray. Cook and drain linguine as directed on package,
adding broccoli for last 2 minutes of cook time.

In 1 quart sauce pan, mix soup mix and milk. Heat to boiling over
medium heat, stirring constantly. Stir in pepper.

Add linguine, broccoli, tuna and roasted peppers (if using) to soup
mixture; stir gently to mix well. Spoon into a baking dish.

In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.

Bake uncovered 20 to 25 minutes or until top is golden brown.

Yield: 4 servings.



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

Message: 15
Date: Sat, 5 Dec 2009 12:06:49 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Restaurant Recipes List <Restaurant-Recipes@...>
Subject: [Recipe-Riot] THEME: T. G. I. Friday's Sizzling Chicken and
	 Cheese
Message-ID: <p06240817c7406dacf17a@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

T. G. I. Friday's Sizzling Chicken and Cheese

2 (4 oz. ea.) chicken breast halves
2 TB olive oil
1 tsp. garlic, chopped
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

~~~Marinade~~~
2 TB chopped garlic
2 TB chopped parsley
2 oz. olive oil
1 tsp. crushed red chilies
1/4 tsp. ground black pepper
1/4 tsp. salt

~~~Pepper & Onion Medley~~~
1 green pepper, julienne
1 red bell pepper, julienne
1 yellow onion, julienne
:
Trim and pound chicken breasts to even thickness.

Combine all marinade ingredients.

Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.

Then add 1 garlic and continue to saute another 2 to 3 minutes.
Season with salt and pepper.

Saut? chicken breast halves in olive oil over medium heat; cook
evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then
remove from the burner.

Place mashed potatoes on top portion of skillet.

Place cheeses on bottom portion of skillet and cover with pepper and
onion medley. Add chicken to top of pepper and onion medley, resting
on potatoes.

Top with chopped parsley. Serve directly from skillet for
authenticity or transfer to plates.

Serves: 2.



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

Message: 16
Date: Sat, 5 Dec 2009 12:07:34 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@...
Subject: [Recipe-Riot] THEME: Tailgate Sauerkraut
Message-ID: <p06240818c7406de1fdfd@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tailgate Sauerkraut

5 TB unsalted butter
2 cups white onion, thinly sliced
2 TB sugar
2 bags (1 lb. ea.) sauerkraut, well drained
Salt and ground black pepper, to taste
12 bratwurst sausages

Melt butter in a skillet over medium heat. Add onions and saut? until
translucent and glossy, about 6 minutes.

When onions start to become golden brown, sprinkle in the sugar and
add sauerkraut to skillet.

Add salt and pepper and stir together for about 2 minutes. Serve warm
bratwurst or your favorite grilled sausage on top.

Yield: 6 servings.

Note: Looking for a little extra flavor from your brats? Try
simmering them in beer over medium heat and finish cooking them on
the grill with some hickory chips.

Nutrition Information:
Per serving (2 tablespoons): 102 Calories, 9 g Carbohydrates, 1 g
Protein, 7 g Fat (4 g saturated), 19 mg Cholesterol, 355 mg Sodium, 2
g Fiber.



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

Message: 17
Date: Sat, 5 Dec 2009 12:10:10 -0800
From: Jamie R <craftncook@...>
To: Seafood-Recipes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tuna Melt Sandwiches
Message-ID: <p0624081cc7406e8f26c9@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tuna Melt Sandwiches

4 English muffins, split and lightly toasted OR sourdough bread slices, toasted
1 can or pkg. (6 to 7 oz.) white tuna in water, drained
1/4 cup chopped celery
2 to 4 TB thinly sliced green onion
1/4 cup mayonnaise
Salt and ground black pepper, to taste
8 thin slices tomato
8 slices yellow or white cheese, Cheddar, Monterey Jack, or American
Sliced green onion and freshly ground pepper, for garnish

Preheat oven to 350? F.

Arrange the split muffins on a cookie sheet which has been lined with foil.

In a medium bowl, combine tuna with celery, 2 to 4 tablespoons green
onion, and mayonnaise; blend all ingredients well. Stir in salt and
pepper to taste.

Spoon tuna mixture evenly over the muffins. Top each sandwich with a
thin slice of tomato.

Bake for 8 minutes; top with cheese slices then bake for about 2
minutes longer, or until cheese is melted.

Sprinkle each sandwich with green onions and ground black pepper.

Serves 4 to 8, depending on appetite and whether they are served at
lunch or dinner.



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

Message: 18
Date: Sat, 5 Dec 2009 12:08:02 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tex Mex Dip
Message-ID: <p06240819c7406e0f08b1@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tex Mex Dip

1 TB butter or margarine
1 clove garlic, minced
1 large onion, finely chopped
1 can (14-1/2 oz.) peeled whole tomatoes, drained
1 can (4 oz.) chopped green chiles
1/8 tsp. cayenne pepper
12 oz. Cheddar cheese, shredded
1 bag (12 oz.) corn chips

Heat butter in a large skillet over medium low heat. Add garlic and
onion. Cook, stirring occasionally, until onion is tender, about 10
minutes.

Chop tomatoes; add to skillet. Simmer until liquid is absorbed, about 1 minute.

Add chiles, cayenne pepper and Cheddar to skillet. Cook, stirring
constantly, until cheese is melted, about 2 minutes. Do not let the
mixture boil.

Spoon dip into a serving bowl. Place on a warming tray. Serve
immediately with corn chips.

Serves: 8.



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

Message: 19
Date: Sat, 5 Dec 2009 12:08:31 -0800
From: Jamie R <craftncook@...>
To: Offbeat-Meat-Recipes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@...
Subject: [Recipe-Riot] THEME: Tex Mex Hot Dogs
Message-ID: <p0624081ac7406e290eee@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tex Mex Hot Dogs

1 cup (4 oz.) Cheddar cheese, finely shredded
1/2 cup crushed tortilla chips
2 green onions, thinly sliced (white and green parts)
3 TB salsa
2 TB mayonnaise
1/2 tsp. chili powder
10 hot dogs
10 hot dog buns, split

In a bowl, combine the first six ingredients.

Cut a 1/2 inch deep lengthwise slit in each hot dog.

Spoon about 2 tablespoons cheese mixture into each.

Place in buns and then place on a baking pan and broil for 2 to 3
minutes or until cheese is melted.

Yield:  10 servings.



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

Message: 20
Date: Sat, 5 Dec 2009 12:45:31 -0800
From: Jamie R <craftncook@...>
To: Tofu-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Main-Dishes@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tofu Tacos
Message-ID: <p0624081fc74076cb14f4@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tofu Tacos

1 (16 ounce) package garden herb tofu, crumbled
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
   1/2 lime, juiced
1/2 cup tomato sauce
1/4 cup chopped fresh cilantro
10 medium taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted
     and diced
1 cup shredded Cheddar cheese
1/4 cup salsa

1 Over a medium heat fry the tofu, oil, garlic and onion in a large
skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin,
salt, lime juice and tomato sauce to the skillet and stir. Cook for 3
minutes. Stir in the cilantro. Spoon mixture in a serving bowl.

2 Spoon the tofu mixture into taco shells. Top the mixture with
lettuce, tomatoes, avocado, Cheddar cheese and salsa.



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

Message: 21
Date: Sat, 5 Dec 2009 12:46:51 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Three Nut Brittle
Message-ID: <p06240821c740772d2bba@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Three Nut Brittle

2 c. sugar
3/4 c. butter or margarine
1/4 tsp. baking soda
1 c. unsalted dry roasted peanuts
1/2 c. whole unblanched almonds
1/2 c. pecan pieces

Stir sugar, butter and 3/4 cup water in 3 quart saucepan over medium
high heat just until sugar dissolves and butter melts. Cook without
stirring 15 to 18 minutes until candy thermometer registers 280
degrees, soft crack stage. Remove from heat; stir in baking soda and
all nuts. Pour mixture immediately onto ungreased large cookie sheet;
spread quickly into even layers about 1/2 inch thick. Cool completely
about 30 minutes. Break cooled brittle into small chunks.



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

Message: 22
Date: Sat, 5 Dec 2009 12:47:54 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegan-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Three Olive Pate
Message-ID: <p06240822c740774731e5@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

JEANNE?S THREE OLIVE PATE
Shared by Jeanne, MAM, August 2005

2 cups finely chopped Greek Kalmata olives
2 cups finely chopped Spanish olives with pimentos
2 cups finely chopped black olives
1 tablespoon coarse ground black pepper
1 cup extra virgin olive oil

In a large mixing bowl fold all ingredients using a large spatula
until all is blended.  Put into sterilized pint Mason jars.  Put on
sterilized lids and bands.  Keep refrigerated.  Makes about 4 ? 5
pints.  Refrigerator life is only about two months?.IF it lasts that
long?.not in my house!


Serving suggestions:

Spread on crackers.

Mix a few tablespoons with softened Cream Cheese and fill celery stalks.

Add a few tablespoons to tuna or crabmeat salad.

Top your favorite sandwich.

Add several tablespoons to a pot of your favorite Pasta sauce.  Add
in the last few minutes of cooking.

Top a homemade pizza or add to pizza bread.



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

Message: 23
Date: Sat, 5 Dec 2009 12:49:39 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Three Onion Potato Soup
Message-ID: <p06240823c74077864088@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Three Onion Potato Soup

This hearty soup can be made ahead and frozen.

1 tablespoon butter
3 leeks (white part only), sliced
1 sweet onion, chopped
3 green onions, chopped
4 medium-size russet potatoes, or about 3 large, peeled and cubed
3 cups chicken or vegetable stock (enough to cover the potatoes)
1 cup whole milk
1/2 cup grated white Cheddar or Parmesan cheese
1/2 cup cooking sherry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Melt butter in a large saucepan and saut? leeks and onions. Add
potatoes and stock. Bring to a boil, reduce heat, cover and simmer
until potatoes are tender, about 30 minutes.

2. Add milk. Pur?e or mash potatoes to desired consistency. Add
cheese, sherry, salt and pepper. Serves 6 (8 cups total).

By the U.S. Potato Board, "The Healthy Table," February 2006.



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

Message: 24
Date: Sat, 5 Dec 2009 12:51:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Three Pepper Chicken
Message-ID: <p06240824c74077f05993@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Three Pepper Chicken
'Ring my bell (peppers)!' This is a quick, healthy recipe that serves
two persons. A good way to use up the plentiful bell peppers in the
fall that we are blessed with in Iowa!

     Prep Time: approx. 25 Minutes. Cook Time: approx. 35
     Minutes. Ready in: approx. 1 Hour . Makes 2 servings.
     Printed from Allrecipes, Submitted by Shirl

10 saltine crackers, crushed
1/2 teaspoon Italian seasoning
2 skinless, boneless chicken breasts
1/4 cup egg substitute
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1 small onion, cut into wedges
1 clove crushed garlic
1 1/2 tablespoons butter
1/2 cup chicken broth
1/2 tablespoon all-purpose flour

1 In a shallow dish or bowl, mix together cracker crumbs and
seasoning. Put egg substitute in a separate dish or bowl. Dip each
chicken breast in the egg substitute, then coat with cracker mixture.
Set aside.

2 In a large skillet saute bell peppers, onion and garlic in butter
or margarine over medium heat, until just crisp and tender. Remove
pepper mixture from skillet and set aside, keeping warm.

3 In the same skillet, saute coated chicken breasts in remaining
butter or margarine until browned on both sides.  Remove browned
chicken breasts from skillet and keep warm.

4 Combine the chicken broth and flour and mix together.  Pour broth
mixture into pan drippings and heat through until mixture thickens
and begins to boil. Stir in bell pepper mixture and heat through,
stirring together. If desired, serve by placing chicken breast on a
bed of hot cooked pasta and pouring bell pepper mixture over the top.



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

Message: 25
Date: Sat, 5 Dec 2009 12:51:25 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Three Pepper Dip
Message-ID: <p06240826c74078416c7c@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Three Pepper Dip

Prep Time: 5 min
Total Time: 1 hr 5 min
Makes: 20 servings, 2 Tbsp. Each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) roasted red peppers, drained, chopped
1/4 tsp. Coarse ground black pepper
1/8 tsp. Ground red pepper (cayenne)

MIX all ingredients until well blended; cover.
REFRIGERATE at least 1 hour or until ready to serve.
SERVE with NABISCO Crackers or cut-up fresh vegetables.



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

Message: 26
Date: Sat, 5 Dec 2009 12:52:10 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: The Best Potato Skins
Message-ID: <p06240827c740786d76b7@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Best Potato Skins

    3 Idaho baking potatoes
    Vegetable oil
    3 or 4 tbsp. olive oil
    1 to 2 cloves garlic, minced
    Salt, pepper, paprika or cayenne to taste
    2 tbsp. grated Parmesan cheese
    1 to 2 tbsp. minced parsley
Wash and scrub potatoes; pat dry. Rub potato skins with oil.

Bake in a 425 degree oven for 1-1/2 hours or until done. Remove
potatoes from oven; cool.

Cut in half and carefully scoop out centers, leaving about 1/4 to
1/2-inch layer of cooked potato. Cut each half potato skin into 3
lengthwise wedges. Place on baking sheet; brush insides of potatoes
generously with olive oil. Sprinkle with garlic, seasonings, cheese
and parsley.

Return to oven and bake for 20 to 25 minutes until crisp and lightly browned.

Makes 18 pieces.



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

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Today's Topics:

    1. THEME: Grandma's Gingerbread (for Houses) (Jamie R)
    2. THEME: Gingerbread Men (Jamie R)
    3. THEME: Gingerbread People (Jamie R)
    4. THEME: Little Gingerbread Houses (Jamie R)
    5. THEME: Gingerbread with Caramel Sauce & Whipped Cream (Jamie R)
    6. THEME: Lebkuchen (Jamie R)
    7. THEME: Gingerbread Men (Jamie R)
    8. THEME: Gingerbread House (Jamie R)
    9. THEME: Gingerbread Latté (Jamie R)
   10. THEME: Gingerbread Cookies with Chocolate (Jamie R)
   11. THEME: Gingerbread Cookies (Jamie R)
   12. THEME: Gingerbread Dough (Jamie R)
   13. THEME: Easy Gingerbread Bars (Jamie R)
   14. THEME: Mustard Gingerbread (Jamie R)
   15. THEME: Gingerbread Pancakes (Jamie R)
   16. THEME: Gingerbread Cookies (Jamie R)
   17. THEME: Flourless Pecan Gingerbread (Jamie R)
   18. THEME: Gingerbread Giants (Jamie R)
   19. THEME: Gingerbread Bears (Jamie R)
   20. THEME: Gingerbread Pancakes (Jamie R)
   21. TODAY'S THEME: Letter T (Jamie R)


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

Message: 1
Date: Fri, 4 Dec 2009 14:40:50 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, allholidays@YahooGroups.com
Subject: [Recipe-Riot] THEME: Grandma's Gingerbread (for Houses)
Message-ID: <p061104d1c73f3ab8b9d9@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Grandma's Gingerbread
NOVEMBER 17, 1999
DECATUR DAILY

5 cups all-purpose flour (approximate)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup solid white vegetable shortening
1 cup sugar
1 1/2 cups unsulphured molasses
2 eggs, beaten

Thoroughly blend flour, soda, salt and spices. Melt shortening in large
saucepan. Add sugar, molasses, and eggs; mix well. Preheat oven to 350 degrees.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by
hand. Add a little more flour, if necessary, to make a firm dough.

Roll out dough on the backs of lightly oiled cookie sheets. Time the baking
according to the thickness of the rolled dough. For large pieces 1/8 inch thick,
bake as long as 14 minutes. For smaller pieces, rolled thinly, 6 or 7 minutes
may be enough. Check frequently to avoid over-browning.

Remove from cookie sheets to wire racks with a large spatula. Cool about 30
minutes. Then cover a flat surface with paper toweling and place baked pieces on
it to dry overnight.

Wrap unused dough tightly in plastic wrap and refrigerate to keep for weeks.
Bring to room temperature and knead briefly to use again.

This makes a delicious gingerbread that rolls out smoothly and is easy to put
together. The baked dough is strong and rigid to support the weight of candy and
icing trims.

Royal Icing

3 tablespoons meringue powder
3 1/2 ounces warm water (6 tablespoons)
1 pound confectioners' sugar, sifted
1/2 teaspoon cream of tartar

Combine ingredients, mixing slowly in a stationary electric mixer, then beat at
high speed for 7 to 10 minutes.

For piping fine trims, thin with light corn syrup -- about 1 teaspoon per cup of
icing.

This makes about 3* cups. You can store leftover icing, tightly covered, in the
refrigerator for weeks. Reheat before using again.

This meringue-type Royal Icing recipe from Wilton is used as the "glue" to
assemble gingerbread structures and for piping decorative trims. It dries out
quickly, so keep the bowl covered with a damp cloth.



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

Message: 2
Date: Fri, 4 Dec 2009 15:51:54 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Men
Message-ID: <p061104f0c73f4fa3a0cd@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

This version of gingerbread, adapted from a James Beard recipe, is not too
sweet but very satisfying.

@@@@@
Gingerbread Men
December 04, 2002
The Bergen Record Online

3 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1/3 cup butter
1/3 cup packed brown sugar
2/3 cup light or dark molasses
1 egg

Combine flour with baking soda, baking powder, and ginger. Cream together
butter and brown sugar until fluffy. Add molasses and egg. Add flour mixture
and stir to combine.

Divide dough in half. Shape each into a ball and place in separate plastic
bags, pressing down to make flat disks. Seal bags and refrigerate until
dough is firm enough to roll out, at least 1 hour or overnight.

On floured surface, roll dough out ? inch to ? inch thick. Cut into shapes
with cookie cutters. Place on greased baking sheets.

Bake at 375 degrees 7 to 10 minutes. If cookies begin to color around edges,
remove from oven. While cookies are still warm, remove them from pan and
place on wire racks to cool completely.

Yield: 30 to 40 cookies, but yield will vary, depending upon size of cookie
cutters and thickness of dough.



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

Message: 3
Date: Fri, 4 Dec 2009 15:52:07 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread People
Message-ID: <p061104efc73f4fa0a013@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

GINGERBREAD PEOPLE
December 03, 2002
Los Angeles Daily News

5 cups all-purpose flour
4 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2 large eggs
2/3 cup molasses

In a large bowl, combine the flour, spices, salt, and baking soda; stir well
to mix.

In the bowl of a standing electric mixer fitted with the paddle attachment,
beat together the butter and brown sugar on medium speed until well mixed,
about 1 minute. Beat in the eggs, one at a time, beating smooth after each
addition. Scrape down the bowl and beater.

Lower the speed and beat in about half the flour mixture. Beat in all the
molasses, then scrape the bowl and beater. Add the remaining flour mixture,
about a cup at a time, and beat after each addition until it has all been
absorbed.

Remove the bowl from the mixer and give the dough a final mixing with a
large rubber spatula. Scrape half the dough onto a large piece of plastic
wrap and press it to about a 1/2-inch thickness. Wrap the dough securely and
repeat with the remaining dough. Chill the dough for at least 2 hours or for
up to 3 days.

When you are ready to bake the cookies, set racks in the upper and lower
thirds of the oven and preheat to 350 degrees.

Unwrap one of the pieces of dough and cut it in half. Rewrap one of the
halves and return it to the refrigerator.

On a floured surface, roll out the dough until it is about 1/4 inch thick.
Use a floured gingerbread man or woman cutter to cut the cookies. As they
are cut, place the cut cookies on the prepared pans about an inch apart in
all directions. Repeat with remaining dough. Save, press together, and
reroll the scraps to make more cookies (they don't need to be chilled before
rerolling).

Bake the cookies about 12 to 15 minutes, or until they become dull and
dry-looking and feel slightly firm when pressed with a fingertip. If you
overbake the cookies, they will be very dry. Slide the papers from the pans
onto racks to cool.

After the cookies have cooled, decorate them as desired.

Store the cooled cookies between sheets of parchment or wax paper in a tin
or plastic container with a tight-fitting cover.

Makes about 30 large cookies, depending on the size cutter used.



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

Message: 4
Date: Fri, 4 Dec 2009 15:52:53 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Little Gingerbread Houses
Message-ID: <p061104edc73f4f999ea0@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Little Gingerbread Houses
12/3/2002
The Topeka Capital-Journal

1 cup butter
2/3 cup packed brown sugar
2/3 cup molasses
1 1/2 teaspoons vanilla
1 beaten egg
4 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Icing:
3 cups powdered sugar
Whites of 2 large eggs or powdered meringue
1 teaspoon lemon juice

In a saucepan, combine the butter, brown sugar and molasses. Cook over medium
heat until butter melts and sugar dissolves, stirring constantly.

Pour into a mixing bowl. Add vanilla. Let cool for 5 minutes, then add the egg.
Beat well. Stir the dry ingredients together, then add to the egg mixture. Mix
well. Divide in half. Cover both halves, and chill 2 hours or overnight.

Roll to 1/4-inch thick on floured surface. Cut out with house-shaped cutter, and
place on ungreased cookie sheet one inch apart. Bake at 350 degrees for 8 to 10
minutes.

Cool completely. Meanwhile beat egg whites on high until soft peaks form, beat
in powdered sugar and lemon juice until stiff. Use food color to color icing.
Pipe house details on the cookies with thin frosting tip.



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

Message: 5
Date: Fri, 4 Dec 2009 15:53:02 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread with Caramel Sauce & Whipped
	 Cream
Message-ID: <p061104ecc73f4f969de3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread with Caramel Sauce & Whipped Cream
Desert Dispatch
December 4, 2002
Veronica Hill

3 1/4 cups all-purpose flour
2 tablespoons ground ginger
2 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cardomom
1/4 teaspoon salt
1 cup light molasses (may use part honey if desired)
1 cup brown sugar
1/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
1 cup boiling water
1 cup vegetable oil
1 jar Mrs. Richardson's caramel sauce, warmed
1 can light whipped cram

Preheat oven to 350 F. Spray a Bundt pan with cooking spray and dust with
flour. Sift flour and spices into a medium bowl. Whisk molasses, sugar, sour
cream, eggs and vanilla in a large bowl until well blended. Stir in the
boiling water and oil, then dry ingredients.

Pour batter into pan and bake about 40 minutes, or until a toothpick comes
out slightly sticky.

Serve with warmed caramel sauce and whipped cream.



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

Message: 6
Date: Fri, 4 Dec 2009 15:53:11 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Lebkuchen
Message-ID: <p061104ebc73f4f939d40@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Lebkuchen
Desert Dispatch
December 4, 2002

2 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 cup honey
1/2 cup molasses
3/4 cup brown sugar (packed)
2 egg whites
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon rind
Vegetable oil for baking sheets
ICING:
7 ounces powdered sugar
1 egg white
2 tablespoons lemon juice

Sift together 2 3/4 cups flour, cinnamon, cloves, allspice, nutmeg and
baking soda; set aside.

In a saucepan over medium beat, bring honey, molasses and brown sugar to a
boil; cool to lukewarm. Stir in egg whites and lemon juice. Add lemon rind.
Stir in flour in several additions. Cover; let chill overnight.

The next day, preheat oven to 400 degrees. Lightly oil baking sheets. On a
floured board, roll dough 1/4-inch thick in small batches (keep the rest
chilled); cut into 1 1/2- by 2 1/2-inch rectangles. Place 1 inch apart; bake
for 10 to 12 minutes.

For the icing, blend sugar with egg white and blend in as much lemon juice
as needed to get a smooth coating consistency. Ice the cooled cookies with
this.

Store cookies in airtight tins to age at least 1 week before eating.
Yield: 60 cookies.



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

Message: 7
Date: Fri, 4 Dec 2009 15:53:25 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Men
Message-ID: <p061104eac73f4f919c9b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Men
The Best of Byerlys, Minnesota
Desert Dispatch
December 4, 2002

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
3/4 cup light molasses
Grated zest from 1 orange
3 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground cardamom

Cream butter and sugar. Beat in egg, molasses and finely chopped orange peel.
Blend in remaining ingredients. Refrigerate, covered, for several hours or
overnight.

Preheat oven to 375 F. Roll dough on floured surface to 1/8 inch thickness for
crisp cookies or 1?4 inch thick for softer cookies. Cut out with gingerbread man
cutters.

Place one inch apart on lightly greased baking sheets. Bake until lightly
browned; start checking after 6 minutes, as they burn quickly. Cool and decorate
as desired.



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

Message: 8
Date: Fri, 4 Dec 2009 15:53:54 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread House
Message-ID: <p061104e9c73f4f8f9c31@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Desert Dispatch
December 4, 2002

Creating a charming gingerbread cottage doesn't have to be difficult - just
take the lead from an expert in cookie construction, Karen Luessenheide.
Luessenheide's house won a blue ribbon in the Brer Rabbit Molasses
Gingerbread House Contest at the Minnesota State Fair, one of seven contests
across the country. Her winning gingerbread recipe is sure to help you get
started. Then use your imagination to create your own holiday house.


Gingerbread House
Karen Luessenheide, Minnesota State Fair

5 cups all-purpose flour (approximate)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup solid white vegetable shortening
1 cup granulated sugar
1 cup molasses
2 eggs, beaten

Thoroughly blend flour, soda, salt and spices. Melt shortening in large
saucepan. Add sugar, molasses, and eggs; mix well. Cool, then add four cups
of the blended dry ingredients and mix well. Preheat oven to 350?F

Turn mixture onto lightly floured surface. Knead in remaining dry
ingredients by hand. Add a little more flour, if necessary, to make a firm
dough.

Roll out dough on the backs of lightly oiled cookie sheets. Time baking
according to thickness of rolled dough. For large pieces,1/8-inch thick,
bake as long as 14 minutes. For smaller pieces, rolled thinly, six or seven
minutes may be enough. Check frequently to avoid over-browning. Remove from
cookie sheets to wire racks with a large spatula. Cool about 30 minutes.
Then cover a flat surface with paper toweling and place baked pieces on it
to dry overnight.

Wrap unused dough tightly in a plastic bag and refrigerate to keep for
weeks. Bring to room temperature and knead briefly to use again.

Yield: Enough for one large house with some leftover for cookies.


Royal Icing

3 egg whites
1/2 teaspoon cream of tartar
1 pound powdered sugar

Use as "glue" to assemble gingerbread house structure, and for piping
decorative trims. Beat with a stationary electric mixer. This is fast
drying; keep bowl covered with a damp cloth.

Beat egg whites and cream of tartar until frothy. Continue beating while
adding enough powdered sugar to make icing thick enough to form stiff peaks,
beating at high speed when ingredients are blended. Store leftover icing,
tightly covered, in the refrigerator for weeks. Rebeat before using again.
Yield: About 3 cups holiday beverages



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

Message: 9
Date: Fri, 4 Dec 2009 15:54:20 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Coffee-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: THEME: Gingerbread Latté
Message-ID: <p061104e8c73f4f8b9b4e@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Gingerbread Latt?
Source: Torani
as published in the Desert Dispatch
December 4, 2002

3/4 cup milk
1 tablespoon Torani Ginger Spice syrup
1/4 cup espresso or 1/2 cup strong brewed coffee
cinnamon or nutmeg, for dusting

In a small saucepan, heat milk and Torani Ginger Spice syrup until steaming.
Froth warm, flavored milk by pouring into a blender and blending on high for
about 20 seconds. Add espresso or strong brewed coffee to a glass or mug and
pour flavored milk over. Dust with cinnamon or nutmeg. Makes one serving.



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

Message: 10
Date: Fri, 4 Dec 2009 15:54:36 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cookies with Chocolate
Message-ID: <p061104e7c73f4f8a9b15@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

GINGERBREAD COOKIES WITH CHOCOLATE

1/2 cup butter or margarine
1/2 cup molasses
2 (1 ounce) squares unsweetened chocolate
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
white sugar

Combine butter or margarine, molasses, and unsweetened chocolate in the top of a
double boiler. Heat until chocolate melts. Stir until smooth. Sift together
flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in
melted chocolate mixture and milk. Mix well. Chill until firm. Roll dough into 1
inch balls. Roll balls in sugar. Place on an ungreased cookie sheet. Bake at 375
degrees for about 10 minutes.

Yield:  3 Dozen Cookies
Categories: Cookies, Holiday
http://www.thedailyrecipe.com
Recipe for Dec. 3, 2002



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

Message: 11
Date: Fri, 4 Dec 2009 17:34:40 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cookies
Message-ID: <p061104fdc73f673827ea@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Cookies
Michigan Live 12-07-2003

2/3 cup shortening (Crisco)
1/2 cup sugar
1/2 cup dark molasses
1 egg
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly ground cloves
1 teaspoon powdered ginger
1/2 teaspoon freshly ground nutmeg
Decorating: white icing, raisins for eyes and red cinnamon candies for
buttons

In a large bowl with electric mixer on medium speed, cream shortening and
sugar with the molasses. Add egg and mix well. Sift together the dry
ingredients -- flour, salt, baking powder, baking soda, cinnamon, cloves,
ginger and nutmeg -- and blend into the creamed mixture. Chill a few hours
or overnight.

Heat oven to 350 degrees. Roll half the dough 1/4-inch thick on lightly
floured board or pastry cloth. Keep the remaining dough in the refrigerator
until used. Be sure to flour rolling pin. Cut gingerbread cookies with
5-inch cutter dipped in flour. Carefully lift cookies with spatula and place
on greased cookie sheet. Bake for 8 to 10 minutes. Remove to brown paper
bags or cookie rack to cool. Decorate after cooled with white icing, raisins
for eyes and red cinnamon candies for buttons.

To make white icing: In a small bowl, make a paste of 1/4 cup confectioners'
(powdered) sugar and a few drops of water. Add water one drop at a time.
Using toothpick, outline design on gingerbread boys and girls to look like
collars, cuffs, eyebrows, mouth, etc. Cut raisins in half, press flat with
finger and place on a small amount of icing for the eyes. Drop the red
cinnamon candies on a small amount of icing for the buttons. Children love
to share this adventure with you but don't be surprised if they make your
traditional sweet gingerbread men into pirates, Spider-man or even Batman.
Store in airtight container or freeze.

To hang small, 5-inch cookies, use a 3/16-inch drill bit using your hands to
create a small hole in top of gingerbread head. Loop shiny ribbon through
hole and hang on tree.

Makes about 2 dozen.

Nutrition information per 5-inch cookie: 149 calories, 2 grams protein, 6
grams fat, 22 grams carbohydrate, 1 gram fiber, 9 milligrams cholesterol,
124 milligrams sodium.

To make large gingerbread cookies for window or fireplace decor:

Cut wax paper, parchment or cardboard into desired shapes, such as stars,
hearts, large gingerbread boys and girls and trees. Roll out dough --
approximately 1/4 of the whole recipe -- at a time. Lay cutouts on dough.
Press lightly. Cut out shape with sharp knife. Using two spatulas, lift
large cookie onto greased cookie sheet. Bake 12 to 15 minutes or until
cookie springs back after pressing lightly with finger to test for doneness.
Cool completely. Makes 6 large cookies.

To hang large cookies, glue ribbon along the full length of the backside of
cookie, using a hot glue gun. Tack ribbon to top of window molding, spacing
as desired. Trim molding with fresh green garlands to make a festive scene.
The large ginger cookies also can be placed on top of the fireplace mantle
for a good effect.

It is possible to store the large cookies in the freezer and reuse them for
decorating the following year.-- Recipes courtesy of Marianne Swanson White



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

Message: 12
Date: Fri, 4 Dec 2009 17:35:10 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Dough
Message-ID: <p061104fcc73f67352700@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Dough
The Buzz NY 121003
Submitted by Joey Simone

    Cookie:
    4 cups all-purpose flour
    1 teaspoon cinnamon
    11/2 teaspoon ginger
    1/4 teaspoon salt
    3/4 cup light corn syrup
    1/2 cup packed light brown sugar
    1/2 cup margarine

    Royal icing:
    1 cup confectioners' sugar
    1 egg white
    2 to 3 teaspoons water
    1 teaspoon vanilla
    Food coloring

In large mixing bowl, stir together dry ingredients. Combine light corn syrup,
brown sugar and margarine in a 2-quart saucepan. Stir constantly over medium
heat until margarine is melted.

Pour the syrup mixture into the flour mixture. Stir well, using your hands to
mix as the dough becomes stiff. Chill the dough 1 hour or until it is about room
temperature.

Preheat oven to 350 F. Roll out the dough on nonstick parchment paper to a
thickness of about 1/8-inch. Using a pattern of your choice, cut out shapes.

Bake 12-15 minutes or until golden brown. Check for air bubbles during baking
and poke them. After baking, slide on cooling rack, lie flat.



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

Message: 13
Date: Fri, 4 Dec 2009 17:41:50 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Easy Gingerbread Bars
Message-ID: <p061104fbc73f672f25c7@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

EASY GINGERBREAD BARS
Land O'Lakes

1 1/4 cups sugar
1 cup Land O'Lakes soft baking butter with canola oil
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar

Heat oven to 350 degrees. Combine first four ingredients in a large mixer
bowl. Beat at medium speed until creamy. Add next four ingredients; reduce
speed to low. Beat until well mixed.

Press dough into ungreased 15-by-10-by-1-inch jellyroll pan. Sprinkle with
decorator sugar. Bake for 16 to 20 minutes or until lightly browned around
edges. Cool completely. Cut into desired shapes with cookie cutter or cut
into bars.



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

Message: 14
Date: Fri, 4 Dec 2009 17:42:12 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Dessert-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Mustard Gingerbread
Message-ID: <p061104fac73f672c24fb@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Mustard Gingerbread
December 10, 2003
Ann Arbor News

2 1/4 cups sifted whole-wheat flour (or substitute all-purpose flour)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon powdered mustard
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/2 cup butter or margarine
1 cup molasses
1 large egg
1 cup hot water
Whipped cream

Adapted from "The Tassajara Bread Book" by Edward Espe Brown, 1986, Shambhala
Publications. Emberling replaces the whole-wheat flour with all-purpose flour,
uses butter only and serves with whipped cream.

1. Preheat oven to 350 degrees.

2. Sift together the flour, baking powder and salt. Blend the soda and spices
into the butter or margarine. Gradually blend in the molasses, followed by the
egg. Add the flour mixture alternately with the hot water, beginning and ending
with the flour and mixing thoroughly after each addition.

3. Turn into a buttered and floured 9-inch square pan or a loaf pan and bake at
350 degrees for 45-50 minutes or until a toothpick comes out clean from the
center. Cool in the pan for 10 minutes before turning out to finish cooling.
Serve with whipped cream (or applesauce or peach slices).



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

Message: 15
Date: Fri, 4 Dec 2009 17:42:34 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Pancakes
Message-ID: <p061104f9c73f67282400@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Pancakes
Wednesday, December 17, 2003
Lawrence Journal-World

3 cups all-purpose flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
4 large eggs
1 stick unsalted butter, melted and cooled
1/4 cup fresh lemon juice
vegetable oil for griddle
maple syrup

Whisk together flour, brown sugar, baking powder, baking soda, salt and
spices in a bowl. Whisk together water, coffee, eggs, butter and lemon juice
in a large bowl. Add flour mixture and whisk until just combined. Let stand
15 minutes (batter will thicken).

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate
heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot
griddle and cook until bubbles appear on surface and undersides are lightly
browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked
through and edges are lightly browned, 1 to 2 minutes more. Transfer to a
platter and loosely cover with foil to keep warm. Brush griddle with oil
between batches. Makes 18 pancakes.



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

Message: 16
Date: Fri, 4 Dec 2009 17:42:54 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cookies
Message-ID: <p061104f8c73f67242333@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Cookies
MAKES ABOUT 60 (3-INCH) BOYS
December 17, 2003
Chicago Sun-Times

1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup molasses
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup buttermilk
Royal icing:
1 tablespoon pasteurized egg white
1-1/4 cups confectioners' sugar

Preheat oven to 375 degrees.

Beat together butter, sugar and molasses.

In another bowl, sift together flour, soda, salt, ginger and cinnamon.

Add dry mixture, alternating with buttermilk, to butter mixture. Beat just until
combined.

Wrap dough in plastic wrap and chill until firm.

On a floured board, roll out dough 1/4 inch thick. Cut with a floured cutter.
Place cookies on ungreased cookie sheet.

Bake for about 10 minutes. Remove from oven and cool in pan for 5 minutes;
finish cooling on rack.

To make royal icing: In bowl of electric mixer, combine egg white and
confectioners' sugar. Beat for about 10 minutes, until firm. When gingerbread
boys are completely cool, place royal icing in pastry bag and decorate.

Adapted from the Chicago Children's Museum

Nutrition facts per cookie (not decorated): 50 calories, 2 g fat, 1 g saturated
fat, 4 mg cholesterol, 8 g carbohydrates, 1 g protein, 44 mg sodium, 0 g fiber



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

Message: 17
Date: Fri, 4 Dec 2009 18:13:34 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Flourless Pecan Gingerbread
Message-ID: <p061104f6c73f671f2206@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

FLOURLESS PECAN GINGERBREAD
Wednesday, December 23, 1998
The San Francisco Chronicle

Serve with applesauce or whipped cream.

-- Mild vegetable oil
-- 1 1/2 cups (6 ounces) pecans
-- 1/2 cup potato starch or cornstarch
-- 1 teaspoon baking powder
-- 1 teaspoon ground ginger
-- 1/4 teaspoon ground allspice
-- 1/4 teaspoon ground cloves
-- 1/8 teaspoon salt
-- 4 tablespoons unsalted butter, softened
-- 1/4 cup sugar
-- 1 large egg
-- 1/2 cup dark molasses (unsulphured, mild flavor)
-- 1/2 cup low-fat milk

INSTRUCTIONS: With a baking sheet set on the middle rack, preheat the oven to
350 degrees. Lightly grease an 8- or 9-inch square aluminum cake pan with
vegetable oil.

Combine the pecans, potato starch or cornstarch, baking powder, ginger,
allspice, cloves and salt in the bowl of a food processor. Process until evenly
ground to a flourlike texture.

Using an electric mixer, beat the butter and sugar together until light and
fluffy. Beat in the egg and molasses. Add the pecan mixture alternately with the
milk, in 2 or 3 batches, beating well after each addition.

Pour the batter into the cake pan. Transfer to a baking sheet and bake for 30
minutes, until the cake is firm to the touch. A toothpick inserted in the center
should come out with a few crumbs attached.

Cool in the pan on a wire rack. Cut into 9 squares and serve warm or at room
temperature.

Serves 9.

PER SERVING: 270 calories, 3 g protein, 26 g carbohydrate, 19 g fat (5 g
saturated), 39 mg cholesterol, 100 mg sodium, 1 g fiber.



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

Message: 18
Date: Fri, 4 Dec 2009 18:13:11 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Giants
Message-ID: <p061104f7c73f6722229f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Giants
Memphis Commercial Appeal
December 17, 2003

1 1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
FROSTING:
2 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
2 tsp. water
3 cups powdered sugar, sifted
Paste food coloring

Dough: Mix molasses, brown sugar, water and shortening. Stir in remaining
ingredients. Cover and refrigerate for at least two hours; overnight is fine.
Roll dough 1/4 inch thick on floured surface. Cut cookies; if using a cookie
cutter, flour it first. Place about two inches apart on ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes, or until no indention remains when
touched. Cool and decorate. Makes 3-4 big cookies or about 30 standard size
cookies.

Frosting: In a large bowl, beat the egg whites with the cream of tartar, salt
and water with an electric beater until frothy. Add sugar gradually, and beat
the mixture until it holds stiff peaks. Divide among bowls and add food
coloring.

Source: Cheryl Himelright



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

Message: 19
Date: Fri, 4 Dec 2009 18:14:25 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Bears
Message-ID: <p061104f4c73f671b2107@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Bears
DECEMBER 24, 2003
Decatur Daily News

1 cup margarine
2/3 cup packed brown sugar
2/3 cup corn syrup (or molasses or maple syrup or a combination)
4 cups self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1 beaten egg
1 1/2 teaspoons vanilla extract

For decorating: chocolate chips, sprinkles, candy, raisins, coconut, icing

In a medium saucepan over medium to low heat, melt and combine the
margarine, brown sugar and corn syrup, stirring often. When melted and well
blended, set aside to cool for about 5 minutes.

In a large mixing bowl, stir together the flour (or Bisquick or other baking
mix could be used), cinnamon, ginger and cloves.

To the butter, sugar and syrup mixture, stir in the beaten egg and vanilla.
Add this mixture to the flour and spice mixture; stir and mix well.

Store, covered, in the refrigerator at least 2 hours, or overnight, so dough
can be handled easily. Roll out on floured surface and cut out with cookie
cutters, or make ginger teddies as follows:

Take a small pinch of dough and roll into balls, varying sizes from 1/4 to
1/2 to 1 inch for parts of body. Adjust size of balls depending on overall
size desired; you'll need a large ball for the body, medium to small for the
head, and tiny balls for the nose and ears. Shape pinches of dough into logs
for the arms and legs.

Place body on ungreased cookie sheet. Attach other parts by gently pressing
together, flattening the arms and legs as you attach them and tapering the
ends to form hands and feet if desired.

Decorate with chocolate chips, candy, sprinkles, raisins, coconut, etc.,
before baking. Bake at 325 degrees for about 10 minutes, depending on size.
Gingerbread bears are done when the edges are light brown. Cool to firm
slightly before lifting from pan. When completely cool, decorate with tubes
of icing, if desired.



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

Message: 20
Date: Fri, 4 Dec 2009 18:14:11 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Pancakes
Message-ID: <p061104f5c73f671b2134@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

GINGERBREAD PANCAKES
Wednesday, December 24, 2003
The Alameda Newspaper Group Food Section

1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot, freshly brewed coffee
1 cup sugar
1/2 cup milk
1/4 cup molasses
1/2 cup butter, melted
2 eggs, lightly beaten
For serving:
Orange-Cranberry Compote (recipe follows)

In a large bowl, combine the whole-wheat flour, all-purpose flour, baking
soda, baking powder, ground ginger, cinnamon, cloves and salt. In a separate
bowl, combine the coffee and sugar. Stir until the sugar is dissolved, then
add the milk, molasses, butter and eggs. Add the liquid ingredients to the
dry ingredients all at once, stirring just to blend. The batter should be
fairly thin and pourable. Let the batter rest for 5 to 10 minutes.

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375
degrees on an electric griddle.) Portion 1/4-cup measures of batter onto the
hot griddle, spacing them apart. Cook for 3 to 4 minutes, until bubbles
cover the surface of the pancakes and their undersides are browned. Gently
turn them over and cook for about 2 minutes more, until the other sides are
browned.

Serve pancakes with Orange-Cranberry Compote. Alternatively, you can dust
the pancakes with confectioners' sugar and top each serving with a dollop of
whipped cream and a sprinkling of crystallized ginger. Makes about 16
(4-inch) pancakes; serves 4.

Note: This batter also makes an outstanding gingerbread. Just pour the batte
r into a greased 8-inch-square baking pan and bake it at 350 degrees for
about 25 minutes, or until a toothpick in the center comes out clean.

Per Serving: 724 Calories; 27g Fat; 11g Protein; 113g Carbohydrate; 5g
Dietary Fiber; 160mg Cholesterol; 1150mg Sodium.



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

Message: 21
Date: Sat, 5 Dec 2009 01:33:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Letter T
Message-ID: <p0624087dc73a92f39fdd@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Letter T

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).

Remember Letter Days are for posting any recipe that:

-->Starts with the Letter
-->Stars an ingredient of that Letter
-->Or uses that Letter in a keyword in the title



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

_______________________________________________
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Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 657
*******************************************

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When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. THEME: Sugar-Coated Gingerbread Twists (Jamie R)
    2. THEME: Bisquick Gingerbread (Jamie R)
    3. THEME: Old-Fashioned Gingerbread (Jamie R)
    4. THEME: Great-Grandma's Gingerbread Cookies (Jamie R)
    5. THEME: Gingerbread People (Jamie R)
    6. THEME: Applesauce Gingerbread (Jamie R)
    7. THEME: Soft Gingerbread (Jamie R)
    8. THEME: Gingerbread Pudding with Brandy Cream Sauce (Jamie R)
    9. THEME: Glazed Gingerbread Cake (Jamie R)
   10. THEME: Queena's Gingerbread Waffles (Jamie R)
   11. THEME: Old-Fashioned Gingerbread with Lemon Sauce (Jamie R)
   12. THEME: Plum-Gingerbread Pudding (Jamie R)
   13. THEME: Sticky Gingerbread (Jamie R)
   14. THEME: Gingerbread Cookies (Jamie R)
   15. THEME: Mac's Gingerbread Men (Jamie R)
   16. THEME: Gingerbread Dough for Houses and Decorations (Jamie R)
   17. THEME: Gingerbread Houses (Jamie R)
   18. THEME: Gingerbread Cookies (Jamie R)
   19. THEME: Gingerbread Cutout Cookies (Jamie R)


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

Message: 1
Date: Fri, 4 Dec 2009 13:31:34 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sugar-Coated Gingerbread Twists
Message-ID: <p061104c8c73f2f2e0575@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Sugar-Coated Gingerbread Twists
Source: Whole Foods

Makes 2 dozen

The secret ingredient in these elegant gingerbread cookies is freshly ground
black pepper. It adds just enough flavor without making them too spicy for
children. Little hands will come in handy for the twisting, so make room for the
kids.

2 cups flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine salt
3/4 cup firmly packed dark brown sugar
3/4 cup (1 1/2 sticks) butter, softened
2 eggs
1 teaspoon vanilla extract
3 tablespoons turbinado sugar

In a large bowl, whisk together flour, baking powder, ginger, cinnamon, cloves,
pepper and salt; set aside. In a second large bowl, beat brown sugar and butter
together with an electric mixer for 1 minute. Add 1 egg and vanilla and beat for
30 seconds more. Add flour mixture in two parts, beating just until combined
after each addition. Form dough into two 6-inch discs, wrap each tightly with
plastic wrap and chill for 2 hours.

Preheat oven to 350?F. Whisk remaining egg and 1 tablespoon water together in a
small bowl to make an egg wash; set aside. Line two large baking sheets with
parchment paper.

Cut one disc of dough into 24 equal wedges; leave remaining dough in the
refrigerator until ready to use. Roll each wedge of dough into a small ball,
then into a 5-inch long rope on a lightly floured surface. Twist two ropes
together to form each cookie, then transfer to prepared baking sheet. Repeat
process with remaining dough then brush egg wash onto each twist and generously
sprinkle turbinado sugar over the tops. Bake cookies until puffed and just
golden brown, 14 to 16 minutes. Set aside to let cool then serve.

Nutrition
Per serving (2 twists/62g-wt.): 260 calories (110 from fat), 12g total fat, 7g
saturated fat, 65mg cholesterol, 125mg sodium, 33g total carbohydrate (1g
dietary fiber, 17g sugar), 3g protein



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

Message: 2
Date: Fri, 4 Dec 2009 13:31:59 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Bisquick Gingerbread
Message-ID: <p061104c7c73f2f2e056f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Bisquick Gingerbread

1 3/4 cups Bisquick
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
2 eggs
1/2 cup brown sugar
1/2 cup milk
1/2 cup molasses
1/4 cup melted shortening

Mix together Bisquick, spices and brown sugar. Beat eggs well and add milk. Add
to the Bisquick mixture and beat well. Then add melted shortening and molasses
and beat again. Pour into a well greased deep 7 inch square pan and bake 40
minutes in a moderate oven, 350 F.



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

Message: 3
Date: Fri, 4 Dec 2009 13:32:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Old-Fashioned Gingerbread
Message-ID: <p061104c6c73f2f2e0568@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Old-Fashioned Gingerbread
Recipe courtesy Ina Garten
Show: Dear Food Network
Episode: Thanksgiving Desserts

Prep Time:
     30 min
Inactive Prep Time:
     1 hr 35 min
Cook Time:
     45 min

Level:
     Easy

Serves:
     9 servings

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with
parchment paper. Grease and flour the pan.

Place the rum and raisins in a small pan, cover and heat until the rum boils.
Turn off the heat and set aside. Place the butter and molasses in another small
pan and bring to a boil over medium heat. Pour the mixture into the bowl of an
electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix
in the sour cream and orange zest.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt
together in a small bowl. Mix with your hands until combined. With the mixer on
low speed, slowly add the flour mixture to the molasses mixture and mix only
until smooth. Drain the raisins and add them and crystallized ginger to the
mixture with a spatula. Pour into the prepared pan and bake for about 35
minutes, until a toothpick comes out clean. Set aside to cool completely.

When the cake has cooled, whisk together the confectioners' sugar and orange
juice and pour it onto the gingerbread, allowing it to drip down the sides.
Allow the glaze to set. Cut the gingerbread into 9 squares.



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

Message: 4
Date: Fri, 4 Dec 2009 13:32:34 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Great-Grandma's Gingerbread Cookies
Message-ID: <p061104c5c73f2f2e0561@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

        Title: 1989 2nd Place: Great-Grandma's Gingerbread Cookies
   Categories: Cookies, Holiday
        Yield: 36 servings

      1/2 c  Vegetable shortening
        1 c  Sugar
        3    Eggs
      1/2 c  Cold water
        2 ts Baking soda
        1 c  Sorghum or molasses
             All-purpose flour (5-6 cups)
        1 ts Ground cinnamon
      1/2 ts Ground cloves
        1 ts Ginger
      1/2 ts Salt

Preparation time: 30 minutes Chilling time: Overnight Baking time: 10 Minutes

1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a Time. Mix
water and baking soda in small bowl until dissolved. Add Baking soda mixture and
sorghum to butter mixture. Sift 5 1/2 cups of The flour, the spices and salt
together. Blend into dough. Divide Dough into 4 balls. Wrap in plastic wrap.
Flatten and refrigerate Overnight.

2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on Lightly
floured surface. Cut into desired shapes. Bake on a greased Cookie sheet until
puffed, 10 to 12 minutes. Do not overbake.

3. When cool, decorate with buttercream frosting and/or candies as Desired.
Sorghum gives these cookies a special flavor, but molasses Can be used as a
substitute.

Ann Smith of Plainfield won second place, and described how her Gingerbread men
left Bohemia in 1872 and immigrated to the United States. Smith's
great-grandmother, ?Babicka? Novak, lived in a small Czech-American town in
South Dakota where Smith's mother grew up in The 1920s. At Christmas time, her
great-grandma would give her Neighbors Old World gingerbread men, reindeer and
rocking horses.

"One year when Great-grandma delivered the cookies, she brought Along her
teenaged grandson, who was visiting from a small ethnic Czech community in
Nebraska," Smith wrote.

"Introductions made that day over the watchful eyes of the Gingerbread men
eventually lead to wedding bells for my parents a Decade later. Great-grandma
Novak probably had planned this all Along!" from the Chicago Tribune second
annual Food Guide Holiday Cookie Contest December 14, 1989



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

Message: 5
Date: Fri, 4 Dec 2009 13:32:44 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread People
Message-ID: <p061104c4c73f2f2e055a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread People
Makes about 24 large cookies (depending on size of cutter)

5 cups (1.25 L) all-purpose flour (spoon flour into dry-measure cup and level
off)
4 teaspoons (20 mL) ground ginger
1 tablespoon (15 mL) ground cinnamon
1 teaspoon (5 mL) freshly grated nutmeg
1/2 teaspoon (2 mL) ground cloves
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) baking soda
1 cup (2 sticks / 250 mL) unsalted butter, softened
2/3 cup (150 mL) firmly packed dark brown sugar
2 large eggs
2/3 cup (150 mL) molasses

Line two cookie sheets or jelly roll pans with parchment or foil.

In a large bowl, whisk together the flour, spices, salt and baking soda.

In a large bowl with an electric mixer, beat together the butter and brown sugar
on medium speed until fluffy, about one minute. Beat in the eggs, one at a time,
beating smooth after each addition. Scrape down bowl and beater.

Lower speed and beat in about half the flour mixture. Beat in all the molasses,
then scrape bowl and beater. Add the remaining flour mixture, about one cup at a
time, and beat after each addition until it has all been absorbed.

Remove the bowl from the mixer and give the dough a final mixing with a large
rubber spatula. Scrape half the dough onto a large piece of plastic wrap and
press it to about a 1/2-inch (1 cm) thickness.
Wrap the dough securely. Repeat with the remaining dough. Chill for at least two
hours or for up to three days.

When you are ready to bake the cookies, set racks in the upper and lower thirds
of the oven and preheat to 350 degrees F (180C).

Unwrap one of the pieces of dough and cut it in half. Rewrap one of the halves
and return it to the refrigerator.

On a floured surface, roll the dough until it is about 1/4 inch (5 mm) thick.
Use a floured gingerbread "man" or "woman" cutter to cut the cookies. As the
cookies are cut, place them on the prepared pans with about 1 inch (2.5 cm)
between them on all sides. Repeat with remaining dough. Save, press together and
re-roll scraps (they don't need to be chilled before re-rolling).

Bake the cookies until they become dull- and dry-looking and feel slightly firm
when pressed with a fingertip, about 12 to 15 minutes. (Overbaked cookies will
be very dry.) Slide papers from pans onto racks to cool.

Store the cooled cookies between sheets of parchment or wax paper in a tin or
plastic container with a tight-fitting cover.



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

Message: 6
Date: Fri, 4 Dec 2009 13:33:32 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Applesauce Gingerbread
Message-ID: <p061104c3c73f2f2d0553@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

APPLESAUCE GINGERBREAD

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/3 cup firmly packed brown sugar
1 1/2 cups unsweetened Michigan Applesauce, divided
2 egg whites
1/2 cup light molasses
1/3 cup boiling water
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 cup cranberry-raspberry juice
Reduced fat frozen whipped topping, thawed, optional
Vegetable cooking spray

Preheat oven to 350 degrees F. Coat a round 9-inch cake pan with cooking spray.

Combine flour, salt, baking powder, soda, cinnamon and ginger. Set aside.

In large mixing bowl, beat together brown sugar, 1/2 cup of the applesauce, egg
whites and molasses until thoroughly combined. Add dry ingredients alternately
with water. Spread evenly in prepared pan.

Bake in 350 degrees F. oven about 30 minutes or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack.

While gingerbread bakes, prepare sauce:
In small saucepan, mix together granulated sugar and cornstarch. Add remaining 1
cup of Applesauce and juice. Cook over medium heat, stirring constantly, until
mixture starts to boil. Reduce heat and continue cooking and stirring 3 minutes
longer. Remove from heat and cool slightly.

To serve, cut warm gingerbread into wedges and serve with warm Applesauce and
whipped topping, if desired.

Yield: 8 servings
Source: Michigan Apple Committee



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

Message: 7
Date: Fri, 4 Dec 2009 13:33:53 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Breads@googlegroups.com
Subject: [Recipe-Riot] THEME: Soft Gingerbread
Message-ID: <p061104c2c73f2f2d054d@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Soft Ginger Bread

1 cup sugar
1 cup molasses
1/2 cup butter or other shortening
3 cups flour
1 cup milk, sour
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1/4 tsp. nutmeg
2 eggs, well beaten
1 tsp. baking soda, dissolved in 1/4 cup boiling water

Cream the shortening and sugar, add the eggs and molasses, and mix well.  Sift
the flour and spices, and add alternately with the milk to the first mixture. 
Stir in the dissolved baking soda.  Pour into well greased cake pan and bake at
350? F for 30 minutes.

Source of Recipe: http://www.angelfire.com/wa3/angelline/yule_recipes.htm



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

Message: 8
Date: Fri, 4 Dec 2009 13:34:05 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Pudding with Brandy Cream
	 Sauce
Message-ID: <p061104c1c73f2f2d0547@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Pudding with Brandy Cream Sauce

Source: Midwest Living

Makes 8 servings

Prep: 20 minutes
Bake: 45 minutes
Cool: 20 minutes
Stand: 20 minutes

Ingredients

1/3 cup granulated sugar
1 egg
1/3 cup butter, melted
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/3 cup molasses
3 tablespoons honey
1 recipe Brandy Cream Sauce (see recipe below) or sweetened whipped cream
Ground nutmeg (optional)

Directions

1. In a mixing bowl, beat granulated sugar and egg with electric mixer for about
4 minutes or until fluffy. Add butter; beat well.
2. Stir together flour, ginger, cinnamon, baking soda, and salt. Combine hot
water, molasses, and honey. Add dry ingredients to egg mixture alternately with
liquid ingredients, beating after each addition until just combined.
3. Lightly grease eight 6-ounce custard cups; fill 2/3 full with batter. Cover
each cup tightly with lightly greased foil. Place in a baking pan on an oven
rack. Pour boiling water into the baking pan around the cups about halfway up
the sides of the cups.
4. Bake in a 350 degree F oven for about 45 minutes or until the pudding springs
back when touched, adding more boiling water to the pan, if necessary. Let cool
on a wire rack for 5 minutes. Unmold the puddings; cool for 15 to 20 minutes.
Serve warm with Brandy Cream Sauce or whipped cream. Sprinkle with nutmeg, if
you like. Makes 8 servings.
Brandy Cream Sauce: In a bowl, beat 3/4 cup whipping cream and 1/4 cup sifted
powdered sugar until soft peaks form. Stir in 1 tablespoon brandy. Cover; chill
until serving time. Makes 1-1/2 cups dessert sauce.



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

Message: 9
Date: Fri, 4 Dec 2009 13:36:04 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Glazed Gingerbread Cake
Message-ID: <p061104c0c73f2f2d053f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Glazed Gingerbread Cake
Source: Better Homes and Gardens
Makes 12 to 16 servings

Prep: 40 minutes
Bake: 50 minutes
Cool: 2 hours
Stand: 2 hours

3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)

1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.

2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda
in a large mixing bowl; set aside.

3. Place shortening in another large mixing bowl; beat with an electric mixer on
medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and
molasses; beat for 1 minute. Add flour mixture and water alternately to egg
mixture, beating on low speed after each addition until combined. Pour batter
into prepared pan.

4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick
inserted near the center comes out clean. Cool for 30 minutes in pan on a wire
rack. Remove from pan and cool completely.

5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in
a mixing bowl. Add additional lemon juice, if necessary, for drizzling
consistency. Drizzle over cake. If desired, garnish with crystallized ginger
strips. Makes 12 to 16 servings.



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

Message: 10
Date: Fri, 4 Dec 2009 13:36:34 -0800
From: Jamie R <craftncook@...>
To: Cookbook-Cookery@...,
	 Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Mastercook-Categories@...,
	 Recipe-Riot@...,  cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Queena's Gingerbread Waffles
Message-ID: <p061104bfc73f2f2d0532@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

* Exported from MasterCook *

                         Queena's Gingerbread Waffles

Recipe By     :Taste of History Cookbook, Hot Springs, SD
Serving Size  : 12    Preparation Time :0:00
Categories    : Pancakes & Waffles

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    1           teaspoon  ground ginger
       1/2      teaspoon  salt
       1/2      teaspoon  ground cinnamon
    1                cup  molasses
       1/2           cup  butter or margarine
    1           teaspoon  baking soda
       2/3           cup  sour milk*
    2                     beaten eggs

In a bowl, combine flour, ginger, salt, and cinnamon; make a well in center and
set aside. In a medium saucepan, combine molasses and butter. Bring to boiling,
stirring to melt butter. Remove from heat. Stir in soda. Add to flour mixture
along with sour milk and eggs. Stir just until moistened (batter should be
lumpy).

Spread about 1 cup batter onto preheated, lightly greased waffle baker. Close
lid quickly; do not open until done. Bake according to manufacturer's
directions, using the light setting, if available. When done, use a fork to
carefully lift waffle off grid. Repeat with remaining batter. Serve warm.
Sprinkle with powdered sugar, if desired. Serve with maple syrup and fruit, if
desired.

Makes 12 (4-inch) waffles.

*To make sour milk, place 2 teaspoons lemon juice or vinegar in glass measuring
cup. Add enough milk to make 2/3 cup total liquid; stir. Let stand for 5 minutes
before using.

Per waffle: 223 calories, 9 g total fat (5 g sat. fat), 57 mg cholesterol, 293
mg sodium, 33 g carbohydrate, 1 g fiber, and 4 g protein. Dietary exchanges: 2
starch, 1 1/2 fat.

Source:
    "Hometown Cooking, Feb. 2000"
Copyright:
    "Better Homes & Gardens"
Ratings       : Points 0-10 5
                                      - - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 8g Total Fat; (32% calories from fat); 2g
Protein; 35g Carbohydrate; 21mg Cholesterol; 282mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates

NOTES : This recipe has been around a long time. Supposedly Queena Stewart of
nearby Buffalo Gap would serve these at her Sunday night suppers more than 50
years ago. We think the waffle would be terrific for a weekend brunch or
dessert.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



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

Message: 11
Date: Fri, 4 Dec 2009 13:36:54 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Breads@googlegroups.com
Subject: [Recipe-Riot] THEME: Old-Fashioned Gingerbread with Lemon
	 Sauce
Message-ID: <p061104bec73f2f2d0525@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Old-Fashioned Gingerbread with Lemon Sauce
NOVEMBER 24, 2004
Decatur Daily News

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 cup hot water
Lemon Sauce (recipe below)

Beat butter with a mixer and add sugar, beating well. Add egg and molasses,
mixing well.

Combine flour and next four ingredients; add to creamed mixture alternately with
water, beginning and ending with flour mixture. Mix after each addition.

Pour batter into a lightly greased and floured 13x9x2-inch pan. Bake at 350
degrees for 35 to 40 minutes or until inserted toothpick comes out clean. Serve
with Lemon Sauce.

Lemon Sauce

1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, beaten
Juice and rind of 1 lemon

Melt butter in saucepan. Add remaining ingredients, stirring constantly. Cook
over medium heat until mixture reaches 160 degrees. Pour over gingerbread.



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

Message: 12
Date: Fri, 4 Dec 2009 14:35:16 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Plum-Gingerbread Pudding
Message-ID: <p061104d2c73f3abcba9f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Plum-Gingerbread Pudding
San Antonio Times
Feb 16, 1999

1 (16-ounce) can purple plums with syrup
1 (approximately 14-ounce) box gingerbread mix
1/2 teaspoon salt
1 cup raisins
Plum Sauce (recipe follows)

Drain plums, reserving syrup for sauce. Remove seeds from plums and cut into
small pices. Prepare gingerbread mix according to package instructions. Stir in
salt, raisins and plums. Pour into well- greased 2-quart mold. Bake, uncovered,
in preheated 375-degree oven about 1 hour. Loosen edges with knife and turn out
onto serving plate. Serve warm with Plum Sauce.

Serves 10-12.

PLUM SAUCE:
Syrup from canned plums
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Add enough water to plum syrup to make 1 1/2 cups liquid. Combine sugar and
cornstarch in small saucepan. Gradually stir in plum syrup. Cook over medium
heat, stirring constantly, until mixture thickens. Let boil 1 minute, stirring
until sauce is clear. Add lemon juice. Spoon over warm pudding immediately.



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

Message: 13
Date: Fri, 4 Dec 2009 14:38:49 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sticky Gingerbread
Message-ID: <p061104d0c73f3ab4b8f3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Sticky Gingerbread
Published on 11/18/99 in the Baton Rouge Advocate

1 1/2 cups all-purpose flour
2 tsps. ground ginger
1 1/2 tsps. ground cinnamon
1 tsp. baking soda
1/2 cup butter
1/2 cup firmly packed soft brown sugar
4 tbls. black treacle (dark syrup)
2/3 cup milk
1 egg, well-beaten

1.Melt the butter, sugar and treacle in a pan.

2.Sift the flour, ground ginger and cinnamon then stir the melted sugar mixture
into the flour. Then mix in the egg.

3.Warm the milk to lukewarm, pour it on the baking soda and stir well. Then add
this to the main mixture.

4.Pour the batter into a greased pan and bake at 300 degrees for about 1 1/2
hours until it has risen. If it starts to brown too quickly, cover the top with
a piece of waxed paper.

5.Let cool in the pan. Store it for a day before serving it sliced and spread
with butter.

-- "A Feast of Scotland" by Janet Warren



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

Message: 14
Date: Fri, 4 Dec 2009 14:39:02 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cookies
Message-ID: <p061104cfc73f3ab1b812@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

GINGERBREAD COOKIES
The Chicago Tribune; December 1, 1999
Preparation time: 1 hour
Chilling time: 1 hour
Cooking time: 12-15 minutes per batch
Yield: 18 large cookies

Adapted from a recipe in "Butter Sugar Flour Eggs, "by Gale Gand, Rick Tramonto
and Julia Moskin.

2 sticks (1 cup) unsalted butter, slightly softened
3/4 cup light brown sugar, packed
1 egg
1/2 cup dark molasses (not blackstrap)
1/2 teaspoon vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon each: salt, ground cloves

1. Cream butter in large bowl of electric mixer until smooth; beat in sugar
until light and fluffy, about 4 minutes. Mix in egg. Mix in molasses and
vanilla.

2. Sift flour, ginger, cinnamon, baking soda, salt and cloves into medium bowl.
Add flour mixture to butter mixture in batches; mix until just combined. Shape
dough into two discs. Wrap in plastic wrap; refrigerate 1-2 hours.

3. Heat oven to 350 degrees. Roll dough on lightly floured surface to 1/4-inch
thick. Cut into shapes. Place on greased cookie sheets. Bake 12-15 minutes,
until firm. Cool on wire rack before icing.

Nutrition information per cookie (without icing):
Calories ............ 235 Fat ........... 11 g Saturated fat .. 7 g
% calories from fat .. 41 Cholesterol .. 40 mg Sodium ....... 80 mg
Carbohydrates ...... 33 g Protein ...... 2.8 g Fiber ........ 0.7 g



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

Message: 15
Date: Fri, 4 Dec 2009 14:39:27 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Mac's Gingerbread Men
Message-ID: <p061104cdc73f3aaab69f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Mac's Gingerbread Men
Published on 12/9/99 in the Baton Rouge Advocate

1/2 cup butter, softened
1/2 cup light brown sugar
1 cup light molasses
4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

1.Mix butter, brown sugar and molasses. Using a spoon, stir in dry ingredients.

2.Roll dough onto floured surface and cut the cookies with a gingerbread-man
cookie cutter.

3.Place on ungreased cookie sheets and bake at 375 degrees for 8 minutes. Remove
from oven and decorate.

Makes 2 dozen.

-- Recipe of Alice "Mac" Enck, David Beck's grandmother



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

Message: 16
Date: Fri, 4 Dec 2009 14:39:40 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, allholidays@YahooGroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Dough for Houses and
	 Decorations
Message-ID: <p061104ccc73f3aa8b603@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Dough for Houses and Decorations
Dec. 15, 1999
PHILADELPHIA INQUIRER

1/2 cup well-packed brown sugar
1/2 cup vegetable shortening
1 cup corn syrup, light or dark
4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice

Heat oven to 350 degrees. In saucepan on medium heat, mix brown sugar,
shortening and corn syrup, stirring constantly until the shortening is melted.
In large bowl, mix flour, ginger, cinnamon, nutmeg, salt and allspice. Add the
warm sugar mixture, stirring until well-blended. The dough will appear crumbly
but will hold together when rolled out.

Roll dough 1/4-inch thick and cut house-pattern pieces. Use immediately, while
dough is still warm. If dough starts to crumble, place it in a warm oven for one
to two minutes to soften. Bake on foil-lined cookie sheets for 10 to 15 minutes,
depending on size of pattern. (Smaller pieces bake faster.) Let cool before
assembling pieces of Gingerbread House with Royal Icing "mortar." Makes dough
for a 10-inch house. Nutritional data per serving: Calories, 408; protein, 5
grams; carbohydrates, 74 grams; fat, 11 grams; cholesterol, none; sodium, 151
milligrams.

Royal Icing

2 egg whites, room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar

In bowl, mix egg whites, cream of tartar, water and confectioners' sugar,
beating slowly until blended. Then beat at medium speed until icing forms stiff
peaks, about five minutes. Add more sugar if icing is not stiff enough. If icing
is too stiff, add a few drops of water. Use immediately or cover bowl with a
damp cloth to prevent drying. Allow at least 24 hours for royal icing "mortar"
and decorations to dry at room temperature. Makes 21/2 cups.

Nutritional data per serving: Calories, 178; protein, 1 gram; carbohydrates, 46
grams; fat, none; cholesterol, none; sodium, 11 milligrams.

Note: Those wary of using raw egg white in the icing may substitute meringue
powder, found where cake-decorating supplies are sold or in supermarkets. (The
large amount of sugar in the icing should negate any salmonella organisms,
rarely found in raw whites.)



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

Message: 17
Date: Fri, 4 Dec 2009 14:39:56 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, allholidays@YahooGroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Houses
Message-ID: <p061104cbc73f3aa5b570@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Houses
Published on 12/20/99 in the Baton Rouge Advocate

1 small house
8 cups all-purpose flour
1/4 cup sugar
1 tsp. baking soda
3 tsps. baking powder
3 tsps. ginger
1 1/4 tsps. salt
1 cup solid white vegetable shortening
2 cups old-fashioned molasses
1/2 cup warm water

1.Mix all dry ingredients and set aside.

2.In a very large bowl, melt shortening. Add molasses and warm water. Mix in dry
ingredients, one cup at a time until smooth. You will probably have to use your
hands for the last cup or have your children squish it all together.

3.Cover and chill the mixture for several hours or overnight, depending on how
busy your Christmas season is.

4.Roll small amounts of dough at a time to about 1/8-inch-thick on your cookie
sheet. An airflow sheet works best, but don't count on ever being able to use it
again. It helps if you roughly form the pieces you are cutting as you roll. Take
your time and squish back any cracks as they develop.

5.Following your pattern, cut out large pieces first, using a sharp knife. (This
is what ruins the cookie sheets). Make sure the corners are the same thickness
as the middle. When you cut out windows, cut that little inside piece in half
for shutters. When you cut out space for a door, use that piece for the door.
Save the leftover pieces for the doors and shutters and extra doodads. Be sure
to mold them into a nice ball and chill again.
6.Bake in a preheated 350-degree oven for about 5 to 7 minutes for small pieces,
12 minutes for chimney and 15 minutes for large pieces. Actually you need to
check after 10 minutes for the large pieces. Feel the middle and turn down the
heat to 200 degrees if the middle is too soft to the touch. Then check again
every three minutes. There should only be an area about the size of two quarters
that is slightly spongy.

Sometimes you have to just turn off the oven and let the big pieces sit in the
oven for five minutes or so. The piece will harden the rest of the way when you
take it out of the oven.

ASSEMBLY

Lots of sugar
Water
A heavy, flat cake board (available at a bakery)
Spice jars, oatmeal boxes, bottles of various sizes.

1.In a large, shallow, heavy frying pan, melt about 1/2 to 1 inch of sugar in
about 1/4 cup of water. Keep stirring over low heat, adding more water to reach
a spreading consistency. This is the glue that holds the houses together. The
glue is ready when the mixture starts to boil, but you will have to add water to
thin the glue as you use it.

2.Start with the back and one side of the house. With a small pastry brush,
brush the liquid sugar on the side of the back where you will connect the wall.
Brush the end of the wall and stick the back to the side quickly like using
epoxy glue.

3.Stand the two pieces on the cake board where you want to locate the house and
balance the two connected pieces with the assorted bottles and boxes you have
collected. If you need to, dribble the hot melted sugar water along the bond on
the inside of the house to strengthen the connection between the two pieces.
Don't worry about the sugar puddles. You will cover them later with icing and
candy.

4.Continue the same way, in order, with the other side and front, waiting a few
minutes for each piece to bond well.

5.Add the roof tops, one piece at a time. Wait until the first side is secure
before adding the second side of the roof. (One roof edge will bond with the
back edge of the other roof piece). Leave an overhang so you can add candy to
decorate. Balance the bottom of the roof with the correct height bottle, so the
roof will not slide.

6.After the main house has dried, add porches, chimney, shutters and doors. You
can mend any broken pieces with your "sugar epoxy." Any small bits of sugar in
the wrong place can be gently broken off after it hardens, but make sure you
can't cover the "mistake" with frosting and candy first.

FROSTING AND CANDY GLUE

(Make only one batch at a time. Do not double recipe.)

2 cups confectioners' sugar
1 tsp. cream of tartar
2 egg whites, slightly beaten
1 tsp. vinegar

1.Blend confectioners' sugar, cream of tartar and egg whites on low until
blended well (about one minute).

2.Add vinegar and beat at high speed for two minutes. Spread on cake board
around house for snow. Spread on edges of house to hide seams.

Decorating

1.Spread the icing on roof to harden slightly before you use it to glue the
candy on.

2.Stick the candy in the frosting. Then stick on the house. Here the kids do a
great job, unless you are a perfec-tionist and want to spoil all the fun -- then
you shouldn't be making the house anyway.

Double the gingerbread recipe for a medium house and triple for a large house
with extras.



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

Message: 18
Date: Fri, 4 Dec 2009 14:40:10 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cookies
Message-ID: <p061104cac73f3aa3b4d9@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Cookies
Published on 12/16/99 in the Baton Rouge Advocate

5 cups flour
4 tsps. ground ginger
4 tsps. ground cinnamon
1 tsp. ground cloves
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3/4 cup butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1 cup light (mild) molasses

1.In large bowl, combine flour, ginger, cinnamon, cloves, salt, baking soda and
baking powder; set aside.

2.In mixer at low speed, beat butter and sugar until blended. Increase speed to
high; beat until light and creamy, occasionally scraping bowl with rubber
spatula.

3.At low speed, beat in eggs and molasses until blended. Gradually beat in flour
mixture until smooth (about 2 minutes). Divide dough into 3 equal portions;
flatten each into a disk. Wrap each disk in plastic wrap. Refrigerate 2 hours or
until firm enough to roll.

4.On well-floured surface, with floured rolling pin, roll out dough, one third
at a time, to about 1/8-inch thickness. Cut out shapes with cookie cutter or
place parchment pattern on dough and cut with a sharp knife.

5.Preheat oven to 350 degrees. Bake cookies for 10 to 12 minutes, until edges
are lightly browned and set. Transfer cookies to wire rack to cool completely.

6.When cookies are cool, prepare Ornamental Frosting; use to decorate cookies as
desired. Allow frosting to dry completely (about 1 hour). Store in tightly
covered container up to 2 weeks.

Makes about 5 dozen cookies, depending on size of cookies.



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

Message: 19
Date: Fri, 4 Dec 2009 14:40:20 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gingerbread Cutout Cookies
Message-ID: <p061104c9c73f3aa2b4aa@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gingerbread Cutout Cookies
Wednesday, December 15, 1999
Post and Courier Food Editor

2-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup butter, softened
1 cup granulated sugar
1 egg
1/2 cup molasses
2 tablespoons lemon juice
For the royal icing:
2 cups sifted powdered sugar (sift before measuring)
4 teaspoons meringue powder (see note)
3 tablespoons cold water
For decorating:
Food coloring
Small candies

In a medium bowl, stir together all-purpose and whole wheat flours, cinnamon,
ginger, baking soda, nutmeg, salt and cloves; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is
light. Beat in molasses and lemon juice on low speed until combined. Beat in as
much of the flour mixture as you can with the mixer. Stir in any remaining flour
mixture.

Divide dough in half. Cover and chill at least 3 hours, or until dough is easy
to handle.

On a lightly floured surface, roll half of the dough at a time to 1/8-inch
thickness. Using cookie cutters, cut out the dough. Place 1 inch apart on
ungreased cookie sheet.

Bake in a 350-degree oven for 8-10 minutes, or until edges are lightly browned.
Cool on cookie sheet for 1 minute, then transfer cookies to a wire rack. Cool
completely, then decorate with white or tinted royal icing and candies. Makes
about 90 (2-1/2-inch) cookies (depending on sizes and shapes in which cookies
are cut).

To make royal icing: In a medium mixing bowl, combine powdered sugar and
meringue powder. Add cold water. Beat with an electric mixer on low speed until
mixture is combined; then beat on medium to high speed for 5-8 minutes, or until
mixture forms stiff peaks. If mixture seems stiff while beating, add water, -1/2
teaspoon at a time. Icing should still be fairly thick for piping.

For a thinner consistency to make a glaze for cookies, stir in a little more
water after beating. When not using icing, keep tightly covered to prevent it
from drying out; keep refrigerated. Makes about 2 cups icing.

Note: Look for meringue powder at better-stocked grocery stores, or at kitchen
shops, cake-decorating shops and crafts stores.

- From "Cookies for Christmas," by Jennifer Dorland Darling (Meredith Books,
$24.95).



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

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Today's Topics:

    1. THEME: Choco-Butter Sweets (Jamie R)
    2. THEME: Toffee Turtle Bars (Jamie R)
    3. THEME: Amaretti (Jamie R)
    4. THEME: Zesty Cranberry Lemon Cookies (Jamie R)
    5. THEME: Viennese Sand Cookies (Jamie R)
    6. THEME: Cheery Chocolate Truffle Cookies (Jamie R)
    7. THEME: Date Nut Balls (Jamie R)
    8. THEME: Cranberry Nut Cups (Jamie R)
    9. THEME: Raspberry-Filled Chocolate Ravioli Cookies (Jamie R)
   10. THEME: Cranberry-Cashew Jumbles (Jamie R)
   11. THEME: Macaroon Kiss Cookies (Jamie R)
   12. THEME: Pfeffernuesse Cookies (Jamie R)
   13. TODAY'S THEME: Gingerbread (Jamie R)


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

Message: 1
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Choco-Butter Sweets
Message-ID: <p061104b7c73e4500bbe4@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Choco-Butter Sweets
Makes about 2 dozen

1 cup (2 sticks) butter, room temperature
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
Filling (see recipe)
Chocolate drizzle (see recipe)

Preheat oven to 350 degrees.

In medium bowl, mix butter, powdered sugar and vanilla thoroughly. In another
bowl, combine flour and salt. Add flour mixture to butter mixture and mix well.
Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.
Press thumb gently into center.

Bake in preheated oven 12 to 15 minutes or until done. Remove from oven and cool
completely.

While cookies cool, prepare filling and chocolate drizzle.

Fill indentations of cooled cookies with filling, then pipe on the chocolate
drizzle.

Filling:

1 package (8 ounces) cream cheese, room temperature
2 cups sifted powdered sugar
2 tablespoons flour1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut

In bowl, combine all ingredients and mix well.

Chocolate drizzle:

1 cup semi-sweet chocolate chips
2 tablespoons butter2 tablespoons milk
1/2 cup sifted powdered sugar

Combine ingredients in the top of a double boiler. Cook over low heat until
melted, stirring until smooth.



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

Message: 2
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Toffee Turtle Bars
Message-ID: <p061104b6c73e44fdbb37@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

These rich chocolate-toffee bars from Mary Lueke of Menasha were our top pick in
the bar category.

Toffee Turtle Bars
Makes about 32 bars

2 cups flour
1/2 cup powdered sugar
1 cup (2 sticks) butter
1 can (14 ounces) sweetened condensed milk
1 large egg, beaten1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
3/4 cup chocolate chips
1 cup toffee baking chips

Preheat oven to 350 degrees. Coat 13-by-9-inch pan with vegetable oil spray.

In bowl, combine flour, powdered sugar and butter. Mix until crumbly, then
firmly press into prepared pan to form a crust. Bake in preheated oven 12 to 14
minutes or until dough is golden.

In medium bowl, combine condensed milk, egg and vanilla and pour over baked
crust. Sprinkle evenly with nuts, then chips and toffee pieces. Return to oven
and bake until set and edges are golden brown, about 25 minutes. Cool slightly
at room temperature, then cool completely in refrigerator.



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

Message: 3
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Amaretti
Message-ID: <p061104b5c73e44faba83@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

The pleasing almond flavor and nice crunch of these simple little cookies, from
Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie
category.

Amaretti
Makes 3 to 4 dozen

1 cup granulated sugar
7 ounces almond paste
1 teaspoon amaretto liqueur2 large egg whites
2 to 4 tablespoons turbinado sugar

In large bowl, beat granulated sugar and almond paste with electric mixer at
medium speed until almond paste is broken into small pieces. Add amaretto and
egg whites. Beat on high speed 4 minutes or until smooth. Chill batter 20
minutes.

When ready to bake, preheat oven to 350 degrees.

Drop batter by teaspoonfuls 1 inch apart on parchment-lined baking sheets.
Sprinkle evenly with turbinado sugar. Bake 6 to 8 minutes or until edges of
cookies just begin to brown. Cool completely on pans; carefully remove cookies
from parchment.



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

Message: 4
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Zesty Cranberry Lemon Cookies
Message-ID: <p061104b4c73e44f6b9ac@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Cranberry and lemon star in this winning drop cookie with fluffy frosting from
Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of
Home cookbook.

Zesty Cranberry Lemon Cookies
Makes about 30 cookies

1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 cups flour
1/2 teaspoon cream of tartar? teaspoon grated lemon peel
1/4 teaspoon salt
3/4 cup fresh cranberries, chopped into small pieces
Frosting (see recipe)
Lemon peel slivers and whole cranberries for garnish (optional)

In large bowl, beat butter and sugars until fluffy. Add egg, then vanilla and
lemon juice. In separate bowl, combine flour, cream of tartar, lemon peel and
salt. Add flour mixture to butter mixture slowly. Stir in cranberries and chill
2 hours.

When ready to bake, preheat oven to 350 degrees.

Roll dough into 1-inch balls and set 2 inchesapart on greased cookie sheets.
Flatten cookies with a glass dipped in sugar.

Bake in preheated oven 12 to 14 minutes or until cookie edges begin to brown.

While cookies bake, make frosting.

When cookies are done, remove from oven and cool on cookie sheets, then transfer
to wire racks and cool completely. When cool, top with frosting. If desired,
decorate tops of cookies with a sliver of lemon peel and half a cranberry. Serve
chilled or at room temperature.

Frosting:

1/3 cup (2/3 stick) butter, room temperature
1 1/2 cups powdered sugar3 to 4 tablespoons milk
1/2 teaspoon grated lemon peel

In medium bowl, combine butter and sugar and beat until well combined. Add milk
slowly until mixture reaches light, creamy consistency.

Add lemon peel and mix well.



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

Message: 5
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Viennese Sand Cookies
Message-ID: <p061104b3c73e44f3b8fb@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish
Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor
and texture.

Viennese Sand Cookies
Makes 3 dozen

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus 1 tablespoon
butter (divided)
1 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
Additional granulated sugar2 cups powdered sugar
2 to 4 tablespoons fresh lemon juice
Red or green food coloring, if desired
2 ounces semi-sweet chocolate
Finely chopped nuts

In large mixer bowl, cream together 1 cup of the butter, the 1 cup granulated
sugar, egg yolk, vanilla and flour. Cover dough and chill at least 2 hours.

Preheat oven to 325 degrees.

Make 72 balls of dough the size of small walnuts. Place two inches apart on
ungreased cookie sheets. Dip bottom of small glass into sugar and use to flatten
each ball to 1/8-inch thickness.

Bake in preheated oven 10 to 12 minutes, or until cookies are lightly colored
with slightly browned edges. Place on cooling rack.

Prepare filling: Combine powdered sugar, another ? cup butter and lemon juice.
Filling may be colored red or green with a couple drops of food coloring, if
desired. Place filling on one cookie and cover with another, repeating until you
have 36 filled sandwiches.

In double boiler, heat chocolate and remaining 1 tablespoon butter until just
melted. Dip an edge of each cookie into chocolate, then in nuts.



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

Message: 6
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cheery Chocolate Truffle Cookies
Message-ID: <p061104b2c73e44f0b843@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Chocolate and cherries - always a great combo - are enhanced in this winning
shaped-cookie recipe by a coating of cocoa and powdered sugar. It was submitted
by Lois A. Hernandez of West Allis.

Cheery Chocolate Truffle Cookies
Makes 4 dozen

1 cup (2 sticks) butter, room temperature
3/4 cup powdered sugar (divided)
1 1/2 teaspoons vanilla extract
1 square (1 ounce) unsweetened chocolate, melted
2 1/4 cups flour
1/4 teaspoon salt
1 cup mini-chocolate chips
48 red or green candied cherries (see note)
2 tablespoons unsweetened cocoa powder

Preheat oven to 375 degrees. Lightly grease cookie sheets.

In large bowl, cream butter and ? cup powdered sugar with electric mixer. Blend
in vanilla and melted chocolate. Combine flour and salt and add to butter
mixture on low speed. Stir in chips by hand.

Shape dough around cherries to create 1-inch balls. Set 1 inch apart on cookie
sheets and bake in preheated oven 10 to 12 minutes or until set.

When done, remove from oven and cool completely. Mix remaining ? cup powdered
sugar with cocoa powder. When cookies are cool, gently roll them in the powdered
sugar mixture.

Note: Maraschino cherries that are well drained and blotted dry worked well in
this recipe.



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

Message: 7
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Date Nut Balls
Message-ID: <p061104b1c73e44eeb7a6@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Wendy Lindsey of Wauwatosa sent this winning no-bake cookie, which any date and
coconut lover will find irresistible.

Date Nut Balls
Makes about 6 to 7 dozen

1 cup (2 sticks) butter
1 1/2 cups sugar
2 cups finely chopped dates
2 tablespoons milk
1 teaspoon salt
2 eggs, well beaten
1 teaspoon vanilla extract
1 cup chopped nuts
4 cups crispy rice cereal
Sweetened shredded coconut (about 3 cups)

In medium pan, melt butter and sugar. Add dates and cook until mixture boils.
Remove from heat. Whisk eggs into milk and stir into hot mixture with salt.
Return to heat and boil 2 minutes. Remove from heat, add vanilla and nuts
(tester used pecans). Cool completely, then stir in cereal, mixing until well
coated. Shape into 1-inch balls, then roll in coconut.



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

Message: 8
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Cranberry Nut Cups
Message-ID: <p061104b0c73e44ebb718@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a
great, rich flavor in the filling.

Cranberry Nut Cups
Makes 24

1/2 cup (1 stick) butter, room temperature
1 package (3 ounces) cream cheese, room temperature
1 cup flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped fresh cranberries
3 tablespoons chopped walnuts

In medium bowl, stir together butter and cream cheese. Mix in flour until well
blended. Cover and refrigerate 1 hour.

In medium bowl, make filling: Whisk together egg, brown sugar, melted butter and
vanilla. Stir in cranberries and walnuts.

Preheat oven to 325 degrees.

Roll dough into 1-inch balls. Press balls into ungreased mini-muffin pans, so
dough covers bottom and sides. Fill each cup with a generous teaspoon of
cranberry filling. Bake in preheated oven 25 to 30 minutes, or until edges of
cups are light brown.



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

Message: 9
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Raspberry-Filled Chocolate Ravioli
	 Cookies
Message-ID: <p061104afc73e44e9b685@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic
flavor pairing of chocolate and raspberry.

Raspberry-Filled Chocolate Ravioli Cookies
Makes about 6 dozen

2 ounces bittersweet or semi-sweet chocolate
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon chocolate extract
1/4 teaspoon baking soda
Dash of salt
2 1/2 cups flour
1 1/4 cup seedless raspberry jam (about)
Powdered sugar

Melt chocolate in top of double boiler over hot, not boiling water. Remove from
heat; cool. In large bowl, cream butter and granulated sugar until blended. Add
egg, vanilla and chocolate extracts, baking soda, salt and melted chocolate.
Beat until light.

Blend in flour to make stiff dough. Divide dough in half. Cover and refrigerate
until firm.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Roll out dough, half at a time, to 1/8-inch thickness between 2 sheets of
plastic wrap. Remove top sheet of plastic (if dough gets too soft and sticks to
plastic, refrigerate until firm). Cut dough into 1 1/2-inch squares. Place half
the squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon
jam in center of each square; top with another square. Using fork, press edges
of squares together to seal, then pierce center of each square. Bake in
preheated oven 10 minutes or just until edges are browned. Remove to wire racks
to cool.

Dust lightly with powdered sugar.



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

Message: 10
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cranberry-Cashew Jumbles
Message-ID: <p061104aec73e44e6b5e6@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Mary Wilhelm of Sparta sent her signature cookie, which she said she has
prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two
classic flavor pairings - brown sugar and cashews, and orange and cranberry -
come together.

Cranberry-Cashew Jumbles
Makes 4 dozen

1 cup firmly packed brown sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup salted cashews, coarsely chopped
6 ounces dried cranberries
1 1/2 cups powdered sugar
3 tablespoons orange juice

Preheat oven to 375 degrees.

In large mixer bowl, combine brown sugar and butter. Beat at medium speed,
scraping bowl often, until creamy, 2 to 3 minutes. Add sour cream, egg and
vanilla; continue beating until well mixed, 1 to 2 minutes. Reduce speed to low;
add flour, baking powder and baking soda. Beat until well mixed, 1 to 2 minutes.
Stir in cashews and cranberries by hand.

Drop dough by rounded teaspoonfuls 2 inches apart on parchment-lined cookie
sheets. Bake in preheated oven 10 to 12 minutes, or until lightly browned. Cool
completely on wire racks, spaced close together for drizzling on frosting.

In small bowl, stir together powdered sugar and orange juice. Place wire racks
over sheets of wax paper. Drizzle icing over cookies and let excess drizzle down
onto wax paper. Let set before storing.



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

Message: 11
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Macaroon Kiss Cookies
Message-ID: <p061104adc73e44e5b5b1@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss
cookie.

Macaroon Kiss Cookies
Makes 4 to 5 dozen

1/3 cup (2/3 stick) butter, room temperature
1 package (3 ounces) cream cheese, room temperature
3/4 cup granulated sugar
1 egg yolk
2 teaspoons almond extract, or more to taste
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups flaked unsweetened coconut (divided)
4 to 5 dozen chocolate kisses, unwrapped

Preheat oven to 350 degrees.

In large mixer bowl, cream butter, cream cheese and sugar until light and
fluffy. Add egg yolk and almond extract; beat well. Combine flour, baking powder
and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover
tightly and chill 1 hour. Shape dough into 1-inch balls; roll in remaining 2
cups coconut. Place on ungreased cookie sheet.

Bake in preheated oven 10 to 12 minutes, or until lightly browned. Remove from
oven and let cool slightly. Firmly press chocolate kiss into warm, not hot,
cookie. (They have a tendency to melt flat if placed on cookie too soon.) Let
cool 1 minute. Carefully remove from cookie sheet and cool on wire rack.



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

Message: 12
Date: Thu, 3 Dec 2009 21:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Pfeffernuesse Cookies
Message-ID: <p06110461c73dd5b9a73f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Pfeffernuesse Cookies

3  tablespoons  Lemon juice
1/2  cup  Citron or other candied fruit or fruit peel, chopped
6  cups  Cake flour
2  teaspoons  Baking powder
1/2  teaspoon  Salt
1/2  teaspoon  Cloves
1/2  teaspoon  Nutmeg
1/2  teaspoon  Mace
1  tablespoon  Cinnamon
1/2  cup  Chopped nuts
     Grated rind of 1 lemon

Directions:
1. Beat the eggs well. Add sugar about two tablespoons at a time and beat
thoroughly with each addition.

2. Add lemon rind and juice, finely chopped citron, the dry ingredients which
have been mixed and sifted together, and the finely chopped nuts.

3. Chill at least one hour, roll out 1/2 inch thick and cut out with a
Pfeffernuesse cutter, a round cutter about 7/8 of an inch in diameter. If a
Pfeffernuesse cutter is not available, a narrow bottle top or round tin bouillon
cube box will do very nicely.

4. Place Pfeffernuesse on a cookie sheet and let stand overnight in a cool place
to dry. The next morning before baking invert each cookie and put a drop of
fruit juice or brandy on the moist spot on the bottom of the cookie and bake
upside down. This tends to make the Pfeffernuesse "pop."

5. Bake in a slow oven (300 degrees F.) for 8 minutes. Makes 180-200 cookies.
Let ripen and soften before using.




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

Message: 13
Date: Fri, 4 Dec 2009 01:32:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Gingerbread
Message-ID: <p0624087ec73a92f49fee@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Gingerbread (of any type...cookies, cakes, breakfast...)

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

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To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
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End of Recipe-Riot Digest, Vol 8, Issue 655
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Today's Topics:

    1. THEME: Peanut-butter Crisscrosses (Jamie R)
    2. THEME: Cheesecake Brownies (Jamie R)
    3. THEME: Chocolate Fudge Graham Kisses (Jamie R)
    4. THEME: Cranberry Noels (Jamie R)
    5. THEME: Holly Berry Cookies (Jamie R)
    6. THEME: Chocolate Snowballs (Jamie R)
    7. THEME: Frosted Cashew Cookies (Jamie R)
    8. THEME: Chocolate Filled Snowballs (Jamie R)
    9. THEME: Cocoa Drops (Jamie R)
   10. THEME: Ginger Pecan Oatmeal Crisps (Jamie R)
   11. THEME: Almond Ginger Snaps (Jamie R)
   12. THEME: Finnish Logs (Jamie R)
   13. THEME: Toffee Squares (Jamie R)
   14. THEME: Brysselkax (Vanilla Cookies) (Jamie R)
   15. THEME: Ginger Bars (Jamie R)
   16. THEME: Orange-Carrot Cookies (Jamie R)
   17. THEME: Easy Italian Cookies (Jamie R)
   18. THEME: Italian Fig Cookies (Jamie R)
   19. THEME: German Berliner Kranser (Jamie R)
   20. THEME: Rocky-Road Brownies (Jamie R)
   21. THEME: Rugelach (Jamie R)
   22. THEME: Sugar Cookies with Pistachio and Dried Cherries (Jamie R)
   23. THEME: My Big, Fat Chocolate Chip Cookies (Jamie R)
   24. THEME: Pfeffernuesse (German Peppernuts) (Jamie R)


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

Message: 1
Date: Thu, 3 Dec 2009 13:57:38 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Peanut-butter Crisscrosses
Message-ID: <p06110470c73de3d7f641@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Peanut-butter Crisscrosses

1 cup brown sugar
1 cup shortening
1 cup granulated sugar
1 tsp. vanilla
2 eggs, beaten
1 cup peanut butter
3 cups sifted flour
2 tsps. baking soda
Dash salt

Preheat oven to 375 degrees.

Thoroughly cream sugars, shortening and vanilla. Add eggs and beat thoroughly.
Stir in peanut butter. Sift dry ingredients together and mix gradually into
creamed mixture. Form into tiny balls and place on ungreased cookie sheet. Press
each with back of a fork to make crisscrosses. Dough also may be rolled and cut
if desired. Bake 10 minutes. Makes 8 dozen.

Comment: This recipe is from a book I got from Tattered Pages. I won a gift
certificate at the Shadeville Fall Festival. This is a 1953 "Better Homes and
Garden" cookbook. I like this recipe because it has peanut butter in it.

Norma Jay Woodcock, 12 years old



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

Message: 2
Date: Thu, 3 Dec 2009 13:57:46 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cheesecake Brownies
Message-ID: <p0611046fc73de3d3f578@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cheesecake Brownies

1 stick butter, melted
1 yellow-cake mix
4 eggs
1 pkg. (8 ozs.) cream cheese, softened
1 box confectioners sugar
1 Tbsp. vanilla
Additional confectioners sugar for garnish

Preheat oven to 325 degrees. Mix together melted butter, 1 egg and cake mix.
Press into bottom of 9-by-13-inch pan. With electric mixer, blend 3 eggs, cream
cheese and vanilla until thoroughly mixed. Add box of confectioners sugar until
blended.

Pour on top of crust and bake for 45 minutes. Cut when cool. Sprinkle
confectioners sugar on top.

Patty Stuart



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

Message: 3
Date: Thu, 3 Dec 2009 13:58:14 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate Fudge Graham Kisses
Message-ID: <p0611046ec73de3d1f4fb@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chocolate Fudge Graham Kisses

2 cups graham-cracker crumbs
4 Tbsps. butter, softened
1 can (16 oz.) chocolate fudge frosting
1/2 tsp. almond extract
1 Tbsp. Amaretto liqueur
1 cup ground pecans or pecan meal
About 40 chocolate kisses

Mix frosting with butter, then stir in graham-cracker crumbs, almond extract and
Amaretto. Roll into 1-inch balls and roll into pecan meal. Press a kiss onto the
top of each ball, then refrigerate.

Makes about 40 cookies.

Comments: Easy, no-bake and molto delizioso!

Mary Ricciardelli



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

Message: 4
Date: Thu, 3 Dec 2009 13:58:26 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Coconut-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Cranberry Noels
Message-ID: <p0611046dc73de3d0f4cf@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cranberry Noels

1 cup (2 sticks) butter, not margarine, at room temperature
1/2 cup sugar
2 Tbsps. milk
1 tsp. pure vanilla extract or rum
1/2 tsp. salt
2 1/2 cups flour
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup shredded unsweetened coconut

In bowl of electric mixer fitted with the paddle attachment, beat butter and
sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla
and salt. Beat until just combined. Gradually add flour, cranberries and pecans.
Mix on low speed until fully combined. Divide dough in half. Shape halves into
8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly
to coat outside of logs. Wrap log in plastic wrap and refrigerate until firm,
about 2 hours.

Preheat oven to 375 degrees. Using sharp knife, cut logs into 1/4 -inch-thick
slices. Transfer to ungreased baking sheets, about 1 1/2 inches apart. Bake
until edges are golden, about 12 minutes. Transfer to rack to cool. Store up to
2 weeks in an airtight container.

Comment: I make this each year for my friends who serve all year, such as
doctors' offices, post office and such. The only store in town ( she's been able
to find) to carry unsweetened coconut is New Leaf Market. (Sweetened coconut
will burn.) This recipe came from Martha Stewart's show. Don't substitute
anything for the butter.

Ann LaCombe



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

Message: 5
Date: Thu, 3 Dec 2009 16:01:06 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Holly Berry Cookies
Message-ID: <p06110480c73dffed8b84@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Holly Berry Cookies
Source: Taste of Home

What would Christmas be without overflowing tins of cookies? These festive
filled cookies are all time favorites. Great gifts. Freezes well.

SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 30 min.
COOK 8 min.
TOTAL 38 min.

2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam
GLAZE:
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Red-hot candies
Green food coloring

In a large bowl, combine the first five ingredients. Cut in butter until mixture
resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb
mixture just until moistened. Cover and refrigerate for 1 hour or until dough is
easy to handle. On a lightly floured surface, roll out dough to 1/8-in.
thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking
sheets. Bake at 375? for 8-10 minutes or until edges are lightly browned. Cool
on wire racks. Spread jam on half of the cookies; top each with another cookie.
In a small mixing bowl, combine sugar, milk and vanilla until smooth; spread
over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small
new paintbrush and green food coloring, paint holly leaves on cookies. Yield: 2
dozen.

Nutrition Facts One serving: (1 each) Calories: 171 Fat: 4 g Saturated Fat: 3 g
Cholesterol: 20 mg Sodium: 81 mg Carbohydrate: 32 g Fiber: 0 g Protein: 2 g




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

Message: 6
Date: Thu, 3 Dec 2009 16:01:41 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate Snowballs
Message-ID: <p0611047fc73dffed8b7f@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Chocolate Snowballs
Source: Grandma's Great Desserts Cookbook

SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL 35 min.

3/4 cup butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped nuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine
flour and salt; stir into creamed mixture. Fold in nuts and chips. Roll into
1-in. balls. Place on ungreased baking sheets. Bake at 350? for 15-20 minutes.
Cool cookies slightly before rolling in confectioners' sugar. Yield: about 4
dozen.

Nutrition Facts One serving: (2 each) Calories: 183 Fat: 11 g Saturated Fat: 5 g
Cholesterol: 24 mg Sodium: 111 mg Carbohydrate: 20 g Fiber: 1 g Protein: 3 g



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

Message: 7
Date: Thu, 3 Dec 2009 16:02:20 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Frosted Cashew Cookies
Message-ID: <p0611047ec73dffed8b77@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Frosted Cashew Cookies
Source: Country Woman Christmas

Some "dairy" merry snacking is guaranteed when you pass out these cashew-packed
goodies! I found the recipe in a flyer promoting dairy products years ago. It's
been this farm wife's standby ever since.

SERVINGS 30
CATEGORY Dessert
METHOD Baked
PREP 25 min.
COOK 10 min.
TOTAL 35 min.

1/2 cup butter (no substitutes), softened
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews
FROSTING:
1/2 cup butter (no substitutes)
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves, optional

In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine
dry ingredients; add alternately with sour cream to creamed mixture. Stir in
cashews. Drop by tablespoonfuls onto greased baking sheets. Bake at 375? for
8-10 minutes or until lightly browned. Cool on a wire rack. For frosting,
lightly brown butter in a small saucepan. Remove from the heat and cool
slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and
thick. Frost cookies; top each with a cashew half if desired.

Yield: about 5 dozen.

Nutrition Facts One serving: (2 each) Calories: 198 Fat: 11 g Saturated Fat: 5 g
Cholesterol: 26 mg Sodium: 181 mg Carbohydrate: 24 g Fiber: 0 g Protein: 2 g



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

Message: 8
Date: Thu, 3 Dec 2009 16:02:31 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate Filled Snowballs
Message-ID: <p0611047dc73dffed8b70@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Chocolate Filled Snowballs

  1 C butter
  1/2 C sugar
  1 tsp. Vanilla
  2 C flour
  1 C nuts, chopped
  Chocolate "kisses"

Preheat oven to 375?. Beat butter, sugar, and vanilla until Creamy. Stir in
flour and nuts. Shape dough around candy kisses Using about 1 tablespoon of
dough. Place on lightly greased cookie Sheet and bake for about 12 minutes.
Remove and roll in powdered sugar.



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

Message: 9
Date: Thu, 3 Dec 2009 16:02:47 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cocoa Drops
Message-ID: <p0611047cc73dffed8b6b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cocoa Drops

       3    Egg whites
       1 c  Light brown sugar
       2 TB Vegetable oil
       1 ts Vanilla
       1 c  Whole wheat flour
     1/2 c  Cocoa
       1 ts Baking powder
       1 dash Nutmeg

Preheat oven to 325 degrees F.

Beat the egg whites until stiff. Gradually beat in the sugar, oil, and vanilla.

In a small mixing bowl, combine the flour, cocoa, baking powder, and nutmeg.

Fold into the egg white mixture to form a stiff dough.

Drop by rounded teaspoonfuls onto a nonstick baking sheet.

Bake for 10 minutes, or until the tops of the cookies feel set.

Cool on a rack, then store in an airtight container.



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

Message: 10
Date: Thu, 3 Dec 2009 16:07:45 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Ginger Pecan Oatmeal Crisps
Message-ID: <p0611047bc73dffed8b64@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Ginger Pecan Oatmeal Crisps
>From Food Network Kitchens

This refined and grown-up twist on the oatmeal cookie is an ideal finish to any
holiday feast.

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: about 4 dozen

1 cup quick cooking oatmeal
3/4 cup pecan halves
1 cup whole-wheat flour
1/4 cup cornstarch
1 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg

Grind the oatmeal and pecan pieces in a food processor until they resemble
cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour,
cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the
oat/nut mixture.

In another medium bowl, beat the butter with an electric mixer until smooth and
light, about 1 minute. Gradually add the granulated and light brown sugar;
continue beating until evenly combined, about 3 minutes more. Add the vanilla
and the egg.

Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan
or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the
pan. Press to level off the dough. Lay a piece of plastic wrap on top and
refrigerate until completely firm, about 2 hours.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or
silicone mats.

Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a
large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the
cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15
to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.

Store cookies in a tightly sealed container for up to 1 week.



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

Message: 11
Date: Thu, 3 Dec 2009 16:07:56 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Almond Ginger Snaps
Message-ID: <p0611047ac73dffed8b5e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Almond Ginger Snaps

1 cup (2 sticks) butter
1 cup sugar
1/2 cup dark corn syrup
2 teaspoons ground cloves
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup blanched almonds
3 1/2 cups flour

In mixing bowl, beat butter until creamy. Add sugar, corn syrup, cloves, ginger,
cinnamon, baking soda, almonds and flour.

Turn onto floured baking board and knead until smooth. Shape into two thick
rolls. Wrap each in wax paper and chill.

Preheat oven to 350 degrees.

Cut rolls with sharp knife into thin slices. Place on greased baking sheets and
bake in preheated oven 8 to 10 minutes. Makes 8 dozen.



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

Message: 12
Date: Thu, 3 Dec 2009 16:08:09 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Finnish Logs
Message-ID: <p06110479c73dffed8b58@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Finnish Logs

3/4 cup (1 1/2 sticks) butter
1 teaspoon almond extract
1/3 cup sugar
2 cups flour
1 egg, beaten
1 1/2 teaspoons pearl sugar

Preheat oven to 350 degrees.

Grease 2 cookie sheets.

In mixing bowl, beat butter with almond extract until soft. Gradually add sugar,
continually beating until mixture is creamy.

Add flour, using hands to make dough hold together.

Shape into long rolls about 1/2 inch in diameter. Cut into 1 1/2-inch logs.
Brush with beaten egg and sprinkle pearl sugar on top.

Place on cookie sheets and bake in preheated oven 15 minutes, or until
delicately browned.

Makes 35.



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

Message: 13
Date: Thu, 3 Dec 2009 16:08:32 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Toffee Squares
Message-ID: <p06110477c73dffec8b42@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Toffee Squares
Makes about 6 to 7 dozen

1 cup (2 sticks) butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
8 ounces (two 4-ounce squares) Baker's German Sweet Chocolate Bar, melted
1/2 cup chopped nuts

Preheat oven to 350 degrees

In bowl, cream butter and gradually add brown sugar, beating well. Add egg
and vanilla. Beat to blend in. Add flour and salt. Blend just until flour is
moistened and mixed in.

Press dough into a rectangle about 13 by 10 inches on a greased cookie
sheet.

Bake in preheated oven about 20 minutes. While slightly warm, spread with
melted chocolate and sprinkle with chopped nuts. Cut into small squares.



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

Message: 14
Date: Thu, 3 Dec 2009 16:08:24 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Brysselkax (Vanilla Cookies)
Message-ID: <p06110478c73dffec8b4d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Brysselkax (Vanilla Cookies)

1 cup (2 sticks) unsalted butter
1/4 cup sugar
2 1/2 cups flour
2 teaspoons vanilla extract
1 tablespoon unsweetened cocoa powder

Preheat oven to 350 degrees.

In large mixing bowl, beat butter and sugar until creamy and fluffy. Add flour
and vanilla extract and mix thoroughly. Divide dough into two portions. Add
cocoa to one portion and work in until well blended.

Shape each kind of dough into two rolls and make one long, thick roll out of all
four. Wrap in wax paper. Chill in refrigerator.

Slice crosswise, place on buttered baking sheets and bake in preheated oven
until golden yellow, about 8 minutes. Makes 60 to 70 cookies.



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

Message: 15
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Ginger Bars
Message-ID: <p0611049cc73e204b2174@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

GINGER BARS

1 1/2 cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup hot water
1/2 cup butter, room temperature
1/2 cup packed light brown sugar
2 large eggs
1/2 cup molasses

Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.

Combine the flour, spices and salt; set aside.

In a small bowl, dissolve the baking soda in the hot water. Stir in the
molasses; set aside.

In a large bowl, cream the butter and brown sugar. Beat in the eggs. Beat in the
molasses mixture. Gradually blend in the dry ingredients. Spread the dough
evenly in the prepared pan.

Bake 18-20 minutes, or until toothpick inserted in center comes out clean. Let
cool before cutting into bars.

Makes 36 bars
Source: 1001 Cookie Recipes



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

Message: 16
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Orange-Carrot Cookies
Message-ID: <p0611049bc73e204a216e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daily Recipe Swap at Recipelink.com
From: Micha in AZ 11-5-2005

ORANGE-CARROT COOKIES

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter or regular margarine, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups grated raw carrot
1/2 cup Grape Nuts cereal
FOR THE FROSTING:
1 Tablespoon soft butter or margarine
2 cups sifted confectioners' sugar
1/3 cup orange juice
1 Tablespoon grated orange zest

Preheat oven to 350 degrees F. Lightly grease several cookie sheets.

Sift flour with baking powder and salt; set aside.

In large bowl of electric mixer, at medium speed, cream shortening, butter and
granulated sugar until light and fluffy. Add egg and vanilla; mix well.

At low speed beat in flour mixture; then beat in grated carrot and the Grape
Nuts, beating just until they are combined.

Drop by Tablespoonfuls, 2 inches apart on prepared cookie sheets. Bake 20 to 25
minutes, or until the cookies become golden-brown. Remove cookies to wire rack.
Frost while they are still warm.

TO MAKE FROSTING:
In small bowl, cream butter and confectioners' sugar. Add orange juice and
orange zest; mix well.

Spread frosting over warm cookies.

Makes 3 dozen



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

Message: 17
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Clipping-Cooking@...
Subject: [Recipe-Riot] THEME: Easy Italian Cookies
Message-ID: <p0611049ac73e204a2167@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

EASY ITALIAN COOKIES
Source: Better Home & Gardens Christmas Cookies, 2001
Makes about 54

Half a dozen versions of this recipe were submitted to the cookbook committee.
The doughs were almost identical, but the shapings varied.

FOR THE COOKIES:
1 cup butter (no substitution), softened
1 cup sugar
4 teaspoons baking powder
2 eggs
1 tablespoon vanilla
4 cups all-purpose flour
FOR THE ANISE ICING:
2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon anise extract
Colored sugar for topping (optional)

Heat oven to 350 Degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high
speed for 30 seconds. Add sugar and beat till combined. Beat in eggs and
vanilla. Beat in as much of the flour as you can with the mixer. Stir in
remaining flour with a wooden spoon.

Cut off pieces of dough the size of a walnut (about 1-1/4-inch diameter balls).
Roll each dough piece into a 1/2-inch diameter rope about 4-inches long. Form
each rope into an S shape on an ungreased cookie sheet.

Bake for 8 to 10 minutes or till golden. Transfer to wire racks.

While warm, spread with Anise Icing. If desired, sprinkle with colored sugar.

TO PREPARE THE ANISE ICING:
Stir together the ingredients for the icing.

TO STORE FOR UP TO 1 WEEK:
Place in layers separated by waxed paper in an airtight container; cover. Store
at room temperature up to 1 week.

TO FREEZE UP TO 3 MONTHS (UNFROSTED):
Place unfrosted cookies in layers separated by waxed paper in an airtight
container; cover. Freeze up to 3 months. Thaw, thin Anise Icing slightly with a
little milk, and spread over cookies. If desired, sprinkle with colored sugar.



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

Message: 18
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Italian Fig Cookies
Message-ID: <p06110499c73e204a2161@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

ITALIAN FIG COOKIES

FOR THE FILLING:
1 lb dried figs
hot water
3 cups raisins
1 cup walnuts
1/2 cup light brown sugar
2 tsp water
3/4 tsp ground cinnamon
FOR THE DOUGH:
5 1/2 cups all-purpose flour
1/2 cup granulated sugar
6 tbsp double acting baking powder
1/4 tsp salt
1 lb unsalted butter
6 large eggs
2 tbsp anisette liqueur
2 tsp pure vanilla extract

TO PREPARE THE FILLING:
Immerse dried figs in hot water for about 5 minutes, drain, remove stem and
chop.

Chop or grind figs, raisins, and walnuts together. Place in a saucepan and brown
sugar, the 2 tsp. water, and cinnamon. Cook over low heat until fruit is soft
and filling has thickened. Set aside, cool.

TO PREPARE THE DOUGH:
Mix flour, sugar baking powder, and salt in a large bowl. Cut in butter until
coarse meal.

Make a well and add eggs, anisette, and vanilla, mixing with fingers or fork
until mixture leaves side of bowl. Knead until smooth, set aside.

TO SHAPE AND BAKE THE COOKIES:
Preheat oven to 350 degrees F. Lightly grease baking sheets.

Roll dough thin, cut in circles with cookie cutter. Put 1 tablespoon of filling
in center, fold and seal edges by moistening edge with a little water. Place on
prepared baking sheets.

Bake in 350 degree F oven for 15 to 20 minutes or until golden brown.

Adapted from source: Valerie



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

Message: 19
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: German Berliner Kranser
Message-ID: <p06110497c73e204a2153@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

GERMAN BERLINER KRANSER

1 cup butter or margarine, softened
1/2 cup sifted powdered sugar
1 hard cooked egg yolk, sieved
1 raw egg yolk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
FOR TOPPING:
1 slightly beaten egg white
1/3 cup (14) sugar cubes, crushed

Beat butter for 30 seconds. Add powdered sugar and beat until fluffy. Beat in
egg yolks and vanilla. Stir in flour. Cover and chill one hour.

TO SHAPE AND BAKE THE COOKIES:
Work with a small amount of dough at a time, keeping the rest chilled until
needed. Using about one tablespoon of dough for each cookie, roll into six inch
ropes. Shape each rope into a wreath, overlapping (form a cross) about 1 inch
from the ends.

Brush with egg white. Sprinkle with crushed sugar cubes. Place on an ungreased
cookie sheet.

Bake in a 325 degree oven for15-17 minutes or until golden. Cool about one
minute before removing to a wire rack.

Makes about 3 dozen
Adapted from source: Marbalet



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

Message: 20
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Food-on-TV@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Rocky-Road Brownies
Message-ID: <p06110495c73e204a2147@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Rocky-Road Brownies
Recipe courtesy Tyler Florence
Show:   Food 911
Episode:   Bake Sale Delights

6 (1-ounce) squares unsweetened baking chocolate
1 cup (2 sticks) unsalted butter
11/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
11/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup walnut pieces
1/2 cup caramel or chocolate sauce, store bought

Preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with non-stick spray and set aside.

In a glass mixing bowl, melt the chocolate and butter together in the microwave
on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to
melt the chocolate completely. Stir the sugar into the melted chocolate until
dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until
combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30
minutes, or until wooden toothpick inserted in the center comes out clean.
Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick
it under the broiler for 2 minutes, or until the marshmallows are light golden
brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce
over the cooled brownies before cutting.



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

Message: 21
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: Rugelach
Message-ID: <p06110493c73e204a2139@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Rugelach
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
Show:   Food Network Specials
Episode:   All Star Holiday Cookies

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the
paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and
vanilla. With the mixer on low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball. Cut the
ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar,
1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread
the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the
filling. Press the filling lightly into the dough. Cut the circle into 12 equal
wedges--cutting the whole circle in quarters, then each quarter into thirds.
Starting with the wide edge, roll up each wedge. Place the cookies, points
tucked under, on a baking sheet lined with parchment paper. Chill for 30
minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and
1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes,
until lightly browned. Remove to a wire rack and let cool.



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

Message: 22
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sugar Cookies with Pistachio and Dried
	 Cherries
Message-ID: <p0611049dc73e212b5609@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Sugar Cookies with Pistachio and Dried Cherries
Copyright, 2006, Robin Miller, All rights reserved
Show:   Food Network Specials
Episode:   All Star Holiday Cookies

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips

Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add
pistachios and cherries, press into dough and then re-shape into a log. Slice
into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to
cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl
over simmering water.

When cookies are cool, dip bottom half of cookies into melted white chocolate
and place on waxed or parchment paper to cool.



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

Message: 23
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: My Big, Fat Chocolate Chip Cookies
Message-ID: <p06110496c73e204a214d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

My Big, Fat Chocolate Chip Cookies
Recipe courtesy Tyler Florence
Show:   Food 911
Episode:   Bake Sale Delights

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda,
and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream
together on medium speed until light and fluffy. Scrape down the sides of the
bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry
ingredients to the creamed mixture and continue to mix until a smooth batter
forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and
roll it around into a ball; place them about 3-inches apart onto the prepared
cookie sheets; you should get about 4 cookies on each pan. Press down the tops
of the dough slightly and bake until the cookies are light brown, 12 minutes for
chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring
to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.



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

Message: 24
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Pfeffernuesse (German Peppernuts)
Message-ID: <p06110462c73dd5b9a745@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Pfeffernuesse (German Peppernuts)

For the Feast of St. Nicholas

COOKIES

     1 1/2 cups honey
     1/4 cup shortening
     1 egg
     4 cups sifted all-purpose flour
     1 teaspoon salt
     1 teaspoon baking soda
     1 teaspoon baking powder
     1 teaspoon ground nutmeg
     1 teaspoon ground allspice
     3/4 teaspoon ground cardamon seed
     1/4 teaspoon pepper (optional)
     1/4 teaspoon ground anise seed

FROSTING

     2 unbeaten egg whites, for safety's sake use pasturized egg whites
     1 tablespoon strained honey
     1/4 teaspoon ground cardamon seed
     2 cups confectioners' sugar
     1/2 teaspoon ground anise seed

ONE (Cookies)
Heat honey (do not boil) in saucepan large enough to mix entire dough. Add
shortening. Cool. Beat in egg. Sift remaining ingredients together, gradually
stirring into honey mixture. Reserve 35 minutes to stiffen. Shape into 1-inch
balls. Bake on lightly greased baking sheets 13-15 minutes at 350?.

TWO (Frosting)
Combine egg whites, honey, spices in 1-quart mixing bowl. Add confectioners'
sugar, gradually. Place 12 to 14 Pfeffernuesse at a time in a smaller bowl with
2 tablespoons of icing. Stir Pfeffernuesse to coat all sides. Repeat. Place to
cool on wire rack. Store in tightly closed container. Yield, 6-7 dozen



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

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Today's Topics:

    1. Apple Pancake Puff (Julie & Miss Mercy)
    2. APPLE PANCAKES (Julie & Miss Mercy)
    3. APPLE PANCAKES-PAT (Julie & Miss Mercy)
    4. APFELPFANNKUCHEN (GERMAN APPLE PANCAKES) (Julie & Miss Mercy)
    5. BAKED APPLE PANCAKE (Julie & Miss Mercy)
    6. THEME: Cinnamon Pecan Shortbread (Jamie R)
    7. THEME: Amish Christmas Cookies (Jamie R)
    8. THEME: Cayene Candy Canes (Jamie R)
    9. THEME: Candy Cane Puffs (Jamie R)
   10. THEME: Pfeffernuesse Cookies (Jamie R)
   11. THEME: White Pfeffernuesse Cookies (Jamie R)
   12. THEME: Italian Chocolate Spice Cookies (Jamie R)
   13. THEME: Eggnog Thumbprints (Jamie R)
   14. THEME: Snowball Cookies (Jamie R)
   15. THEME: Candy Cane Cookies (Jamie R)
   16. THEME: Chocolate Chip Macadamia Bars (Jamie R)
   17. THEME: Brown Snowbabies (Jamie R)
   18. THEME: Aunt Martha's Sugar Cookies (Jamie R)
   19. THEME: Christmas Cordial Kisses (Jamie R)
   20. THEME: Apple Butter Cookies (Jamie R)
   21. THEME: Chocolate Marshmallow Cookies (Jamie R)


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

Message: 1
Date: Thu, 03 Dec 2009 14:41:01 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Apple Pancake Puff
Message-ID: <4B18144D.5010103@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.05

         Title: Apple Pancake Puff
    Categories: Breads, Fruits, Low-cal
         Yield: 4 Servings

         1 tb +1 t rc margarine
         3    Small mac. apples;cored &
              Cut into 1/4? thick slices
         2 tb Dark raisins
         3 tb Granulatd sugar
         2 tb Orange juice
         1 ts Cinnamon
         2    Large eggs
       1/2 c  Skim milk
       1/4 c  + 2 Tb. flour
         1 ts Vanilla extract

     In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples,
     raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8
     minutes, until apples are just tender. Remove apples to bowl. Preheat oven
     to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually
     add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes
     longer, until batter is smooth. Add remaining 2 tsp. margarine to same
     skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake
     10 minutes. Remove from oven and spoon apple mixture into center of
     pancake. Return to oven and bake 12-15 min. longer until puffed and golden.
     Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B,
           1    FR, 60 cal.
      Pat Empson 05/20 08:03 pm

   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4658 (20091203) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

Message: 2
Date: Thu, 03 Dec 2009 14:43:08 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] APPLE PANCAKES
Message-ID: <4B1814CC.10206@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                                 APPLE PANCAKES

   Recipe By     :
   Serving Size  : 12   Preparation Time :0:00
   Categories    : Desserts                         Fruits

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3       x            Eggs, separated
      3       tb           Sour cream
      1       x            Peeled Apple, finely chopped
      3       tb           Flour
      1       t            Baking Powder
        1/2   ts           Cinnamon

      Separate eggs and add sour cream, apple, flour,
     baking powder and cinnamon to the yolks, stirring well.
      Beat egg whites until peaks form, and fold into yolk
     mixture. Cook on hot, lightly greased griddle until
     golden brown. Delicious served with a dollop of sour
     cream and maple syrup.
      Makes about 12.



                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4658 (20091203) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

Message: 3
Date: Thu, 03 Dec 2009 15:01:43 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] APPLE PANCAKES-PAT
Message-ID: <4B181927.6090004@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: APPLE PANCAKES-PAT
    Categories: Breads, Apples, Pancakes
         Yield: 18 servings

         2 c  Bisquick
       1/2 ts Cinnamon
         1    Egg
     1 1/3 c  Milk
       3/4 c  Apple; grated

   --------------------------------CIDER SYRUP--------------------------------
         1 c  Sugar
         2 tb Cornstarch
       1/2 ts Pumpkin pie spice
         2 c  Apple cider
         2 tb Lemon juice
       1/4 c  Butter; or margarine

     Beat Bisquick, cinnamon, egg and milk until smooth. Fold in grated
     apple. Pour batter from 1/4-cup measuring cup onto hot griddle. Bake
     until bubbles appear. Turn and bake other side until golden brown.
     Makes about 18 pancakes. Pass Cider Syrup or other syrup of choice.
     For cider syrup: Mix sugar, cornstarch and spice in saucepan. Stir in
     cider and juice. Cook, stirring constantly, until mixture thickens
     and boils 1 minute. Remove from heat and blend in butter.
      Pat Empson 05/21 07:27 am 11:14 AM

   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4658 (20091203) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

Message: 4
Date: Thu, 03 Dec 2009 15:46:01 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Message-ID: <4B182389.8010309@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.03

         Title: APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
    Categories: Fruits, Penndutch, Breakfast
         Yield: 6 servings

         2 lg Cooking apples (Yellow
              -Delicious, or Granny Smith)
       1/4 c  Butter
         1 c  Flour
         1 c  Milk
         1 ts Vanilla extract
       1/2 ts Salt
       1/4 ts Nutmeg, grated
              Confectioners sugar

     Preheat oven to 475.  Peel, core and very thinly slice
     the apples: you should have approximately 1-1/2 cups.
     Melt 3 T sp. of the butter over medium low heat in a
     small fry pan, and saute the apples until they are
     just tender.  Keep apples warm while preparing the
     batter.

     Place a 9 or 10 inch cast-iron skillet in the oven to
     heat for at least 5 minutes--the pan has to be very
     hot for this to work.  When it is well heated, add the
     remaining 2 T sp. of butter to melt and put the
     skillet back in the oven;  the butter should be very
     hot buy not brown when you add the apples and the
     batter.

     Place the flour, milk, vanilla, salt and nutmeg in a
     blender and whirl until smooth.  Remove the skillet
     from the oven, quickly arrange the warm apple slices
     over the melted butter, and pour the batter evenly
     over all. Bake for 15 min., reduce heat to 375 and
     bake 10 min longer. The pancake will puff and climb up
     the sides of the pan. Sprinkle with confectioner's
     sugar, then cut in wedges and serve with maple syrup.

     Note:  If you do not use apples, add 1/4 cup (1/2
     stick) butter to the hot skillet.

                                     From  Cooking From
     Quilt Country Submitted By LISE WARING
     <HOBBIT@...>  On   TUE, 19 DEC 1995 093841
     GMT

   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4658 (20091203) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

Message: 5
Date: Thu, 03 Dec 2009 16:07:47 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] BAKED APPLE PANCAKE
Message-ID: <4B1828A3.60006@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

   MMMMM----- Recipe via Meal-Master (tm) v8.05

         Title: BAKED APPLE PANCAKE
    Categories: Breakfast, Fruits
         Yield: 2 Servings

      1.00 c  All-purpose flour,sifted
      1.50 ts Ground cinnamon
      0.33 c  Sugar
      0.50 ts Sugar
      2.00    Green apples (Granny Smith
              -Or pippin), peeled, cored
              -And sliced medium thin
      0.25 ts Salt
      1.00 c  Beer, room temperature
      2.00    Egg yolks
      3.00 tb Sweet butter
      4.00    Egg whites
      1.00 tb Vegetable oil
      0.25 c  Light brown sugar
      0.50 sm Lemon

     Sift together the flour,1 1/2 tsp. sugar and the salt in a large
     mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the
     other.In a separate bowl,beat whites with 1 tbsp. sugar until they
     form peaks.Fold into the batter.Mix together the remaining sugar,
     light brown sugar and cinnamon,reserving 2 tsp.of this mixture.
     Squeeze lemon over the apples and toss with sugar-cinnamon mixture
     until coated.Heat the butter and oil in a 9 to 10? oven proof pan or
     skillet.Pour in half of the batter and cover with all apples.Pour in
     the rest of the batter and bake in a preheated 350 degree oven,on the
     middle rack,for 60 minutes or until the apple pancake is puffed up
     and golden.To serve,loosen sides and bottom with a metal spatula,
     sliding onto hot plate.Sprinkle with remaining sugar-cinnamon
     mixture. Cut into wedges.Serves 2 generously.

   MMMMM
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4658 (20091203) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

Message: 6
Date: Thu, 3 Dec 2009 12:53:29 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cinnamon Pecan Shortbread
Message-ID: <p06110468c73dd5baa76b@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Cinnamon Pecan Shortbread
Bon App?tit |  December 2008
by Damon Lee Fowler

yield: Makes 32 wedges or 36 rounds

When I was growing up, everyone put out bowls of toasted pecans during the
holidays. To this day, the heady perfume of toasting pecans brings me back to my
childhood. To capture that memory in cookie form, I made a buttery-rich, highly
addictive shortbread, then decorated it with toasted pecans.

     * 2 cups all purpose flour
     * 1/4 cup sugar
     * 1/4 cup (packed) golden brown sugar
     * 1/4 cup cornstarch
     * 1 1/4 teaspoons ground cinnamon
     * 1/4 teaspoon salt
     * 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, room
temperature
     * 1 large egg white, beaten to blend with 1 tablespoon water (for glaze)
     * 1 1/2 cups chopped toasted pecans for wedges, or 36 pecan halves for round
cookies
     * Raw sugar*

Whisk first 6 ingredients in large bowl to blend. Add butter. Mash with back of
fork until coarse meal forms. Using fingertips, work dough until smooth; shape
into disk. Wrap in plastic and chill until firm but not hard, about 30 minutes.

Position rack in center of oven; preheat to 325?F. For wedges, shape dough into
2 disks. Place on 2 heavy baking sheets; cover with plastic. Flatten to 10-inch
rounds. Remove plastic. Brush with glaze. Sprinkle with chopped pecans, then raw
sugar; press to adhere. For round cookies, shape dough into 1-inch balls;
arrange on 2 heavy baking sheets, spacing 2 inches apart. Cover smooth-bottomed
glass with plastic. Using glass, press each dough ball to 2-inch round. Cut with
scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and
sprinkle with raw sugar.



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

Message: 7
Date: Thu, 3 Dec 2009 12:53:39 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Amish Christmas Cookies
Message-ID: <p06110467c73dd5baa765@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

A rolled cut-out cookie that's almost a cross between a molasses cookie and a
snickerdoodle

Amish Christmas Cookies

Ingredients:
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Cream butter and sugar.
Blend in molasses and eggs. Sift dry ingredients together and stir into
molasses-egg mixture. Roll out dough on lightly floured board and cut into
shapes with cookie cutters. Bake for 10 to 12 minutes.

Source:recipegoldmine.com



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

Message: 8
Date: Thu, 3 Dec 2009 12:53:56 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Cayene Candy Canes
Message-ID: <p06110466c73dd5b9a75d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cayenne Candy Canes

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon ground cayenne pepper
1 teaspoon cinnamon
1 cup unsalted butter, softened
1 cup sugar
2 egg yolks
1/3 cup whole milk
red or orange food coloring, paste preferred

Preheat oven to 350 degrees.

Sift all dry ingredients together and set aside.

In the bowl of an electric mixer, cream together the butter and sugar until
light and fluffy. Add the egg yolks and whole milk. Mix and scrape the sides of
the bowl.

Add the dry ingredients in thirds, mixing each addition just until incorporated.
Do not overmix.

Divide the dough in half. To one portion, add the food coloring until a
medium-dark color is achieved.

Wrap the doughs into balls and refrigerate for one hour.

Pinch off about 2 teaspoons of each dough. Roll each portion into a 4-inch
cylinder. Twist the doughs together and form into a candy cane shape.

Bake for 10 to 12 minutes, or until lightly colored on the edge




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

Message: 9
Date: Thu, 3 Dec 2009 12:54:18 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Candy Cane Puffs
Message-ID: <p06110465c73dd5b9a757@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Candy Cane Puffs

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes

Stir together flour and salt in a medium-size bowl. Beat butter and
confectioners' sugar in a large bowl until smooth and creamy. Beat in egg.

Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with
plastic wrap; refrigerate 1 hour. Heat oven to 375 degrees F. Shape dough into
1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree
F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to
wire racks to cool completely. To coat, brush each cookie with melted white
chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.

Calories per cookie 83 Fat 3 g Carbs 11 g Sodium 19 mg Fiber 0 g.



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

Message: 10
Date: Thu, 3 Dec 2009 12:54:30 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Pfeffernuesse Cookies
Message-ID: <p06110464c73dd5b9a751@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Pfeffernuesse Cookies

3 cups flour
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp white pepper
1 tsp cinnamon
1/8 tsp ground cloves
1/2 cup chopped candied lemon peel
1/2 cup unblanched sliced almonds
1 cup sugar
3 large eggs
1 cup powdered sugar

In a medium bowl, whisk together the flour, baking powder, salt, pepper,
cinnamon and cloves. In a food processor process the candied lemon peel,
almonds, and granulated sugar until fine. Add the eggs and process until
blended. Scrape the sides of the bowl. Add the flour mixture and process just
until incorporated

The dough will be crumbly. Wrap dough in plastic wrap and refrigerate 1 hour.
Dough will be dry but holds together when rolled. It will be difficult to roll
if you refrigerate it for more than 1 hour. Preheat oven to 350 F. Roll the
dough on a floured surface to 1/4-inch thickness. Cut with a 1-inch round cookie
cutter. Place the the cookies about 1/2 inch apart on greased cookie sheets.
Bake for 15 min. or until lightly browned. Place the powdered sugar in a bag.
When cookies are cool, add them to the bag a few at a time and shake them to
coat well. Store in an airtight container .




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

Message: 11
Date: Thu, 3 Dec 2009 12:55:20 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: White Pfeffernuesse Cookies
Message-ID: <p06110463c73dd5b9a74b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

White Pfeffernuesse Cookies

Ingredients:
4 cups sifted all-purpose flour
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs
2 cups granulated sugar
1/4 cup chopped candied citron
1 tablespoon grated lemon peel
Confectioner's sugar

Preheat oven to 350 degrees.
Sift flour with powder, cinnamon, nutmeg and cloves.
Set aside.
In a large bowl, with electric mixer at high speed,
beat eggs and granulated sugar until light and fluffy.
Add citron and lemon peel, beat with wooden spoon until well blended.
Add flour mixture.
Beating with wooden spoon until smooth.
Refrigerate several hours or overnight.
Form dough into 1-inch balls.
Place 2 inches apart on prepared cookie sheets.
Bake 12 to 15 minutes or until set but not brown.
Remove and cool completely on rack.
Before serving, sprinkle with
confectioner's sugar.
Makes 4 dozen.



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

Message: 12
Date: Thu, 3 Dec 2009 13:02:18 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Italian Chocolate Spice Cookies
Message-ID: <p0611046cc73dd6c4e5ef@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Italian Chocolate Spice Cookies

4 cups flour
1 cup sugar
1/2 cup cocoa
4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/2 cup walnuts, chopped
1 whole orange (for zest and juice)
3/4 cup vegetable oil
1/2 tsp. vanilla
Lukewarm water, about 1/4 to 1/2 cup

Put all ingredients through walnuts in a mixing bowl.

Grate orange rind with hand grater, then extract juice with juicer. Add zest to
dry ingredients.

Mix oil into dry ingredients, then orange juice and vanilla. Then add enough
lukewarm water and mix thoroughly so dough is soft and not too dry. It should
have a shiny texture to it and be soft and pliable. It also depends on what
consistency you like with these cookies when they are done. Some like a drier
and crispier texture, others like one that is moist and chewy (more water will
make a moister cookie).

Form mixture into balls about an inch and a half in diameter; place on non-stick
cookie sheet.

Bake 350 degrees for 15 to 20 minutes. Watch carefully so the bottoms don't
burn.

Let cool. Dust with powdered sugar or frost as you like. Makes 7 dozen.

Source: Father Bruce Cinquegrani, from the kitchen of the late Mary Cinquegrani



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

Message: 13
Date: Thu, 3 Dec 2009 13:23:33 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Eggnog Thumbprints
Message-ID: <p0611046bc73dd6c4e5e9@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Eggnog Thumbprints
Source: AllRecipes.com

"Thumbprint cookies with a delicious filling, these are perfect for Christmas.
Does not use eggnog, but they have an eggnog taste. You can substitute 1/4
teaspoon rum extract and 1 tablespoon milk for the rum."

PREP TIME   20 Min
COOK TIME   12 Min
READY IN   1 Hr
Original recipe yield 4 dozen

     * 3/4 cup butter, softened
     * 1/2 cup white sugar
     * 1/4 cup packed brown sugar
     * 1 egg
     * 1/2 teaspoon vanilla extract
     * 2 cups all-purpose flour
     * 1/4 teaspoon salt
     * 1/4 cup butter
     * 1 cup confectioners' sugar
     * 1 tablespoon rum
     * 1 pinch ground nutmeg

    1. Preheat the oven to 350 degrees F (175 degrees C).

    2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown
sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into
the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls,
and place balls 2 inches apart on ungreased cookie sheets. Make an indention in
the center of each cookie using your finger or thumb.

    3. Bake for 12 minutes in preheated oven. Cool completely.

    4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and
rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg.
Let stand until set before storing in an airtight container.



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

Message: 14
Date: Thu, 3 Dec 2009 13:23:48 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Snowball Cookies
Message-ID: <p0611046ac73dd6c4e5dd@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Snowball Cookies

1 1/2 cups pecan halves
2 1/4 cups flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 1/2 teaspoons water
1 1/2 teaspoons vanilla extract
1/2 cup powdered sugar

Preheat oven to 325 degrees.

Spread pecan halves out in single layer on rimmed baking sheet and toast until
fragrant, 8 to 10 minutes. Remove from oven and let cool completely.

Place nuts in food processor and process until finely chopped. Combine chopped
nuts, flour, and salt in medium mixing bowl and set aside.

Cream butter and granulated sugar in large mixing bowl with electric mixer on
medium-high speed until fluffy, 2 to 3 minutes. Beat water and vanilla into
butter mixture. Stir in the nut-flour mixture until just combined.

Scoop up rounded tablespoonfuls of dough and roll them between palms to form
balls. Place balls on ungreased baking sheets, leaving 1 1/2 inches between
cookies. Bake cookies until cooked through but not dry, about 20 minutes. Remove
cookies with metal spatula to wire rack to cool.

Place powdered sugar in shallow bowl. When cookies are completely cooled, roll
each one in sugar to coat heavily. Snowball Cookies will keep at room
temperature in airtight container for 2 to 3 days. Makes about 24 cookies.

>From the Nov. 12, 2006 editions of the Milwaukee Journal Sentinel



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

Message: 15
Date: Thu, 3 Dec 2009 13:24:11 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Candy Cane Cookies
Message-ID: <p06110469c73dd6c4e5d3@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Candy Cane Cookies

3/4  cup (1-1/2 sticks) butter or margarine
1  cup sugar
1  egg
1/2  teaspoon vanilla
1/4  teaspoon peppermint extract
2  cups sifted all-purpose flour
1/2  teaspoon baking powder
1/4  teaspoon salt
1  cup Quaker Oats ( quick or old fashioned, uncooked)

1.    Beat together butter and sugar until creamy. Blend in egg, vanilla and
peppermint extract. Sift together flour, baking powder and salt; gradually add
to creamed mixture. Stir in oats. Roll out dough between 2 sheets of waxed paper
to form a 12 x 6" rectangle. Refrigerate several hours or overnight.

2.    Remove top sheet of waxed paper. Cut into 6 x 1/4" slices. Shape into
ropes, twisting to form candy canes. Bake on ungreased cookie sheets in
preheated moderate oven (375? F) 8 to 10 minutes. Cool on cookie sheets 1 minute
before removing to wire racks. Decorate with confectioners sugar frosting and
red hot cinnamon candies.

Servings: 4 dozen cookies

Variations
PEPPERMINT SUGAR TOPPING: Crush 12 round hard peppermint candies (or 6 small
candy canes) is blender. Transfer to small bowl and add 3 tablespoons granulated
sugar; mix well.
Sprinkle on top of cookies immediately after removing cookie sheets from oven.

SNOWMAN COOKIES: Eliminate food coloring and peppermint extract. After twisting
dough into ropes, shape each rope into a circle, pinching ends to seal. Stack
three circles on top of one another on cookie sheet forming snowmen. Bake
according to directions, increasing time by 2 to 3 minutes if needed. Transfer
cookies to cooling racks and sprinkle with posdered sugar while warm. Cool.



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

Message: 16
Date: Thu, 3 Dec 2009 13:56:01 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate Chip Macadamia Bars
Message-ID: <p06110476c73de3f2fcb0@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chocolate Chip Macadamia Bars

CRUST:
1 cup flour
1/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter cut into
1/2 -inch pieces

FILLING:
1 cup sugar
1/2 cup flour
2 large eggs
4 Tbsps. unsalted butter, melted and cooled
1 tsp. vanilla extract
1 cup miniature semisweet chocolate chips (or regular)
1 cup coarsely chopped macadamia nuts (about 7 ozs.)

To make the crust: Preheat oven to 350 degrees. Blend flour and sugar in
processor. Add butter; process using on/off turns until mixture resembles coarse
meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto
bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges,
about 15 minutes.

To make filling: Whisk sugar, flour, eggs, butter and vanilla extract to blend
in large bowl. Stir in chocolate chips and nuts.

Pour filling into warm crust, smoothing surface. Bake until filling is golden
brown and tester inserted into center comes out with moist crumbs attached,
about 50 minutes. Transfer dish to rack; cool completely. Cut into 18 squares.

Comments: My family loves cookies and pies with macadamia nuts. This recipe has
been in my files for a long time. Very nice and delicious.



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

Message: 17
Date: Thu, 3 Dec 2009 13:56:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Brown Snowbabies
Message-ID: <p06110475c73de3ecfb55@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Brown Snowbabies

1 cup flour
5 Tbsps. cocoa
1/2 cup dark brown sugar
1 tsp. vanilla
1 stick butter (not margarine or shortening), softened to room temperature
2 Tbsps. sour cream (not low-fat)
1/2 cup crushed nuts (we use walnuts, but any will do)
1/2 -1 cup powdered sugar

Preheat oven to 350 degrees. Cream butter with sour cream. Add vanilla, brown
sugar and cocoa. Fold in nuts and flour a third at a time and mix between
additions. Dough will be stiff. Pinch off small pieces of dough to form 3/4 - to
1-inch balls by rolling in palms. Cook 8 to 10 minutes, depending on size of
cookie. Cool 3 minutes on cookie sheet, then roll in powdered sugar. Cool 10
more minutes and roll in sugar again. Wait 1/2 hour and roll in sugar a third
time.

Comment: Family requests them for Christmas and birthday treats as they mail
well. Kids will love making them, too. Dough is not sweet, but after rolling in
sugar three times, the cookies will be sweet, and you will be a "sweetie."



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

Message: 18
Date: Thu, 3 Dec 2009 13:56:35 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Aunt Martha's Sugar Cookies
Message-ID: <p06110474c73de3e9faa5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Aunt Martha's Sugar Cookies

1 cup vegetable oil
1 stick butter or margarine
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 tsp. vanilla
4 cups flour
1 tsp. soda
1 tsp. cream of tartar
1/4 tsp. salt
Red-colored sugar
Green-colored sugar

Preheat oven to 375 degrees. Beat with electric mixer until butter is fluffy.
Add oil, granulated and powered sugars, vanilla and eggs. Beat at medium speed
until well mixed. Combine flour, soda, cream of tartar and salt in large bowl.
Stir with a whisk. Reduce mixer speed to low and gradually add flour mixture to
sugar mixture. Beat at medium speed until well mixed. Shape 1 1/2 Tbsps. dough
into balls. Flatten with bottom of juice glass dipped in sugar. Place on cookie
sheet and bake 10 to 11 minutes or until edges are browned. Makes about 4 dozen
cookies.

Comment: These freeze very well!



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

Message: 19
Date: Thu, 3 Dec 2009 13:56:57 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Christmas Cordial Kisses
Message-ID: <p06110473c73de3e5f9b3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Christmas Cordial Kisses

1 package refrigerator sugar cookies
1 package Hershey's Cherry Cordial Kisses
Red- or green-colored sugar

Slice sugar cookies as instructed. Sprinkle on colored sugar.

Bake as instructed. When baked, remove from oven and place an unwrapped cherry
cordial on each cookie.



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

Message: 20
Date: Thu, 3 Dec 2009 13:57:09 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Apple Butter Cookies
Message-ID: <p06110472c73de3e2f8da@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Apple Butter Cookies

1 cup shortening
2 1/2 cups sugar
2 eggs
1 jar (28 ozs.) apple butter
2 1/2 tsps. baking soda
2 (16 oz.) jars maraschino cherries, cut up
4 1/2 cups flour
2 tsps. baking powder
2 tsps. salt

Preheat oven to 375 degrees. Cream sugar, shortening and eggs together. Add
apple butter. Do not stir. Put in baking soda and stir into apple butter only.
Let stand.

Mix apple butter into sugar, shortening and egg mixture. Add sifted flour,
baking powder and salt to mixture. Add cherries and stir. Drop onto greased pan
by teaspoon, or use larger spoon if desired.

Bake 15 minutes or until springs when done.

Doris Keiser



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

Message: 21
Date: Thu, 3 Dec 2009 13:57:20 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate Marshmallow Cookies
Message-ID: <p06110471c73de3dff81d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chocolate Marshmallow Cookies

COOKIES:
1 1/2 cups sifted flour
1/2 tsp. soda
1/2 tsp. salt
1/2 cup cocoa
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 tsp. vanilla
36 marshmallows, cut in half
Pecan halves

ICING:
1 lb. sifted powdered sugar
3/4 cup minus 1 Tbsp. milk, scalded
1/2 tsp. vanilla
3/4 cup cocoa
7 1/2 Tbsps. Shortening

To make cookies: Preheat oven to 350 degrees. Sift together flour, soda, salt
and cocoa. Cream shortening and add sugar gradually, blend well. Add egg, beat
well. Add flour mixture alternately with milk and vanilla, beating well after
each addition. Drop by level teaspoon on greased cookie sheet. Cookie will
spread. Bake 8 minutes. Removed from oven and top with marshmallow half, cut
side down. Return to oven for 2 minutes. Cool and ice. Top each with a pecan
half.

To make icing: Mix powdered sugar, scalded milk and vanilla. Melt cocoa and
shortening. Mix together and beat until thick enough to spread.

Comment: This is one of my favorite old recipes. This won 1st Place Ribbon at
the North Florida Fair in 1988.

Norma Jean Woodcock, grandmother of Norma Jay Woodcock



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

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When replying, please edit your Subject line so it is more specific
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Today's Topics:

    1. Apple Fritters (Julie & Miss Mercy)
    2. Burned At The Steak Marinade (Julie & Miss Mercy)
    3. Marinade for Steak (Julie & Miss Mercy)
    4. Steak & Ale Marinade (Julie & Miss Mercy)
    5. Beer Marinade for Beef (Julie & Miss Mercy)
    6. THEME: Hanukkah Jelly Donuts with Strawberry Jam (Jamie R)
    7. THEME: Classic Potato Latkes (Jamie R)
    8. THEME: The Dreidel (Jamie R)
    9. THEME: Potato and Apple Latkes (Jamie R)
   10. THEME: Sweet Potato Mini-Latkes (Jamie R)
   11. THEME: Two Potato Latkes (Jamie R)
   12. THEME: Sweet Potato Latkes With Spiced Maple Syrup (Jamie R)
   13. THEME: Olive Latkes (Jamie R)
   14. TODAY'S THEME: Christmas Cookies & Bars (Jamie R)


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

Message: 1
Date: Wed, 02 Dec 2009 13:07:00 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Apple Fritters
Message-ID: <4B16ACC4.8070809@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

                        *  Exported from  MasterCook  *

                                 Apple Fritters

   Recipe By     : Elizabeth Powell
   Serving Size  : 6    Preparation Time :0:45
   Categories    : Desserts                         Fruit

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      6      large         large apples
        1/2  cup           all-purpose flour
        1/2  teaspoon      cinnamon
        1/8  teaspoon      nutmeg
      2      tablespoons   sugar
                           fresh lemon juice
      1                    egg -- separated
        1/2  cup           milk
                           powdered sugar -- sifted

        Peel and core apples. Slice crosswise into 1/2? rings, dropping slices
   into water acidulated with lemon juice as they are sliced.
        Sift flour with cinnamon, nutmeg, and sugar. Beat egg yolk with milk. Add
   egg mixture to dry ingredients and beat until smooth. Beat egg white until
   stiff peaks form. Fold egg white into batter.
        Drain apple rings and pat dry on tea towel. Heat oil or shortening to 375
   degrees. Dip apple rings in batter, coating both sides. Drop rings onto hot
   oil, five or six at a time (one layer, not overcrowded). Fry until golden
   brown, turning once, about five minutes. Remove to paper towels to drain.
        Sprinkle with powdered sugar.

                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


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database 4655 (20091202) __________

The message was checked by ESET NOD32 Antivirus.

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

Message: 2
Date: Wed, 02 Dec 2009 14:03:05 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Burned At The Steak Marinade
Message-ID: <4B16B9E9.9020800@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.04

         Title: Burned At The Steak Marinade
    Categories: Beef, On the gril
         Yield: 1 servings


           2 lg rribeye steak
           4 oz good seasons italian
     :          dressing
           2    habanero peppers  dried
           2 TB worcestershire sauce
           1 TB red wine vinegar
           1 ts pepper
         1/4 ts salt

     Make italian dressing, set aside. In a small saucepan
     boil water and blanch (2 min.) the habaneros. Remove
     and cut off stems. remove seeds from one pepper but
     save seeds from one of the peppers. Place peppers in a
     blender and add all other ingredients. Blend well.
     Coat steaks generously. Marinate for 3-4 hours. Grill
     over hot charcoal fire. Look out hot.

     Recipe By     :

   -----
From
www.recipesource.com


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database 4655 (20091202) __________

The message was checked by ESET NOD32 Antivirus.

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

Message: 3
Date: Wed, 02 Dec 2009 14:09:42 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Marinade for Steak
Message-ID: <4B16BB76.8050604@...>
Content-Type: text/plain; charset=windows-1252; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.01

         Title: Marinade for Steak
    Categories: Sauces, Marinade
         Yield: 4 servings

         1 c  Olive oil                         1/2 c  Sherry vinegar
         1 x  Or:                               1/2 c  Wine; red or white
         1 x  Or:                               1/4 c  Lemon juice
         2 tb Soy sauce                           2 ea Garlic cloves; sliced
         1 x  Coarsely ground pepper              2 tb Freshly chopped herbs
         1 ts Italian seasoning                   1 x  Red peppercorns; if
desired
         1 tb Worcestershire sauce                1 ts Sugar

     ?... Ingredients in a marinade can be varied, but it is important to use
     wine, vinegar, lemon juice, or some acidic liquid to break down the
     connective tissues.  This process will make the steak more tender.
     Remaining marinade ingredients add flavor.? Use a good-quality olive oil or
     walnut oil; add good-quality wine or vinegar and a combination of fresh and
     dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.
     1.  Place all ingredients in glass screw-top jar; shake vigorously. Arrange
     meat in shallow glass dish; pierce with a fork. Pour marinade over meat;
     turn to coat. Cover and refrigerate several hours or overnight, turning
     meat occasionally. 2.  Remove meat from marinade; pat dry. Remove any
     pieces of spices or herbs that may stick to meat. This recipe is a steak
     marinade, but the ingredients can be adapted for other meats using the same
     techniques.

   -----
From
www.recipesource.com


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database 4655 (20091202) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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

Message: 4
Date: Wed, 02 Dec 2009 14:12:39 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Steak & Ale Marinade
Message-ID: <4B16BC27.1090809@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: Steak & Ale Marinade
    Categories: Copycat, Misc., Meats, Chicken
         Yield: 12 ounces

                 -patdwigans fwds07a
                 FOR STEAKS
       1/2 c  Ketchup
       2/3 c  Tomato juice
       1/4 c  Red wine; or purple grape
              -juice
              FOR CHICKEN OR PORK
       1/2 c  Soy sauce
       1/2 c  Pineapple juice
       1/4 c  White wine; or white grape
              -juice

     Mix ingredients for each marinade and marinate steaks
     or chicken up to 24 hours in the fridge. Add a dash of
     worcestershire sauce to steak marinade. Source:  copy cat
      recipes

   -----
From
www.recipesource.com


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database 4655 (20091202) __________

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

Message: 5
Date: Wed, 02 Dec 2009 14:30:42 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Beer Marinade for Beef
Message-ID: <4B16C062.3020505@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                             Beer Marinade for Beef

   Recipe By     :
   Serving Size  : 8    Preparation Time :0:00
   Categories    : Cajun                            Sauces

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      Cups          Beer (12 oz or 10 oz cans)
      2      Teaspoons     Salt
        1/2  Cup           Olive oil
      1      Teaspoon      Ground cayenne pepper
      1      Tablespoon    Wine vinegar
      1      Tablespoon    Prepared horseradish
      1      Teaspoon      Onion powder
      2      Tablespoons   Lemon juice
      1      Teaspoon      Garlic powder

   Mix all ingredients together and use as a marinade.  Then use as a basting
   sauce for the meat while it cooks.

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


   Nutr. Assoc. : 142 0 0 272 1573 734 0 797 0
From
www.recipesource.com


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database 4655 (20091202) __________

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

Message: 6
Date: Wed, 2 Dec 2009 16:13:56 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Hanukkah Jelly Donuts with Strawberry
	 Jam
Message-ID: <p06110450c73cb329d371@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Hannakah Jelly Donuts

1 package dry yeast
1 1/2 cups warm water or milk
3 1/2 to 4 cups bread flour
1/2 cup sugar
1 tsp. salt
1/2 cup jelly or strawberry jam (see below)
1/2 cup granulated sugar
2 cups canola oil

Strawberry Jam

3 boxes, beautiful ripe strawberries
2 cups sugar
2 cups water

Dissolve yeast in 1 1/2 cup warm water. Do not mix, allow to stand for 5
minutes. Mix in 1 cup flour then sugar and salt. Mix in remaining flour until
you have a smooth, non-sticky dough. Knead on lightly floured surface. Place in
lightly oiled bowl, cover with plastic wrap and let rise until dough is doubled
in warm, turned off oven (about 2 hours).

Turn out dough onto floured surface. Cut dough into 12 round shapes. Shape with
floured hand and place on lightly floured non-stick surface. Let rise 20
minutes. While dough is rising heat oil in large pot to 375 degrees.

When donuts double in size, drop them one at a time into the hot oil. Do not
crowd pan. Cook donuts for 3 minutes per side. Turn and brown other side. Remove
with slotted spoon, place on paper towel. Cool slightly. Using point of knife
make an insert in one side. Place jelly in pastry bag with pointed tip and fill
donut. Roll in sugar and enjoy!

Strawberry Jam

Bring sugar and water to a boil over high heat. Boil until sugar dissolves in
water. Let cool.

Slice green leaves and stem off strawberries. Place strawberries into a large
bowl. Pour sugar water over top and cover tightly with saran wrap. Let stay for
3 days at room temperature. This will bring the natural pectin's out of the
fruit.

Pour strawberries and liquid into a large 12" Teflon, non-stick pan. Bring
mixture to a boil, reduce heat and simmer until thick. Pour into jars. Cool and
cover. Refrigerate.

source is unknown



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

Message: 7
Date: Wed, 2 Dec 2009 16:14:26 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Classic Potato Latkes
Message-ID: <p0611044fc73cb329d36b@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Classic Potato Latkes

For many Jews, this traditional potato-and-onion mixture is the flavor of
Hanukkah. Prep and Cook Time: 1 hour, 15 minutes. Notes: See "Tips for Terrific
Latkes," below.

3 pounds russet potatoes, rinsed and peeled
2 large yellow onions, peeled and quartered lengthwise
4 large eggs, beaten
  About 1/2 cup matzo meal
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
  Vegetable oil for frying
  Sour cream and applesauce

1. Fill a large mixing bowl three-quarters full with cold water. Using the
coarse side of a box grater or a food processor fitted with a medium-coarse
grating disk, grate potatoes, transferring them to the water as you go. Let
potatoes stand in water 20 minutes. Meanwhile, grate onion in the same way and
set aside.

2. Pour potato mixture into a fine-mesh colander and rinse well with water. Pour
onions into colander with potatoes and toss together. Rinse bowl and wipe dry.

3. Take a large handful of potato-onion mixture and squeeze to remove some of
the water. Pile mixture onto a clean kitchen towel, gather towel corners up into
one hand, and twist hard to wring out any remaining moisture. Repeat with rest
of mixture, using fresh towels if needed. Return mixture to bowl.

4. Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix
well. If at any time you notice a pool of liquid in the bottom of the bowl, stir
in more matzo meal, 2 tbsp. at a time.

5. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in.
high) over medium-high heat. When oil reaches 350?, scoop 1/4 cup of potato
mixture from bowl, then gently turn onto a wide spatula. Press into a patty
about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4
pancakes at a time (do not crowd pan) until edges are crispy and well browned
and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until
other sides are golden brown, 2 to 3 minutes longer.

6. Transfer pancakes to paper towels to drain briefly, then keep warm in a 200?
oven while you cook remaining pancakes. Serve pancakes hot, with sour cream and
applesauce.

Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes
removes excess starch and makes the latkes crispy (not necessary for sweet
potatoes).

Use restraint when adding eggs and matzo meal. Too much will make the latkes
heavy.

Keep oil between 300? and 350? while frying to prevent latkes from turning
greasy. Check heat with a candy thermometer and adjust heat accordingly.

If making latkes ahead, let cool on paper towels, then arrange in a single layer
in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300? oven
until crispy and hot, about 15 minutes.

Note: Nutritional analysis is per latke.

Yield

Makes about 20 latkes

writeNutrient();

Nutritional Information

CALORIES 124(40% from fat); FAT 5.5g (sat 0.9g); PROTEIN 3.2g; CHOLESTEROL 42mg;
SODIUM 311mg; FIBER 1.2g; CARBOHYDRATE 16g

writePublicationAppearance(); Sunset, DECEMBER 2006



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

Message: 8
Date: Wed, 2 Dec 2009 16:14:53 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: The Dreidel
Message-ID: <p0611044ec73cb329d366@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

The Dreidel

2 ounces Slivovitz
2 ounces apple juice
1/2 ounce lemon juice
1/2 ounce cherry Heering
1/2 ounce egg white
1 dash Angostura bitters

Fill a cocktail shaker two-thirds full of ice and add all of the ingredients.
Shake very hard for 30 seconds and strain into a small wineglass. Makes 1 drink.

Created by Nopa bar manager Neyah White and Jon Santer, president of the San
Francisco chapter of the United States Bartenders' Guild. White advises you to
shake the cocktail very hard, almost violently, to be sure that the egg white
emulsifies.



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

Message: 9
Date: Wed, 2 Dec 2009 16:16:10 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Potato and Apple Latkes
Message-ID: <p0611044ac73cb328d348@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Potato and Apple Latkes

Perfect for holiday entertaining, we topped our potato-apple pancakes with a
dollop of sour cream. They're also delicious with unsweetened applesauce.

1 large Yukon Gold potato(es), peeled
1 medium apple(s), such as Pink Lady, peeled, cored, quartered
4 tsp dehydrated onion flakes
1 large egg(s), beaten
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
3 sprays cooking spray
1/2 cup fat-free sour cream

Shred potato and apple into a medium-size bowl using the fine-holes of a box
grater or shredder; stir in onion. Press out as much liquid as you can by hand;
drain liquid. Set aside mixture for 1 minute and press out liquid again; drain
again. Stir in egg, salt, pepper and cinnamon.

Coat a very large nonstick skillet with cooking spray; heat over medium-high
heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with
the back of a spoon to make twenty 2-inch latkes. (Leave at least 1 inch between
latkes; you will have to do this in batches.)

Cook latkes until golden on first side, about 3 minutes; gently flip with a
spatula. Cook until other side is golden, about 3 to 4 minutes more. Carefully
remove latkes to a serving plate; cover to keep warm and repeat with remaining
ingredients. Top latkes with sour cream before serving. Yields 2 latkes and 2
teaspoons of sour cream per serving.

Notes
Serving Suggestion: arrange latkes on a platter that has been garnished with
apple slices that have been brushed with lemon juice to prevent browning.


POINTS? Value: 1
Servings:  10
Preparation Time:  10 min
Cooking Time:  20 min



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

Message: 10
Date: Wed, 2 Dec 2009 16:16:47 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Sweet Potato Mini-Latkes
Message-ID: <p0611044cc73cb329d358@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

SWEET POTATO MINI-LATKES

2 medium sweet potatoes, peeled and shredded (1 pound)
2 medium green onions, finely chopped (2 tablespoons)
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1 egg, slightly beaten
1 cup sour cream (for serving)
sliced pecans (optional garnish)

Preheat oven to 400 degrees F. Grease cookie sheet.

Mix all ingredients together except sour cream and pecans. Drop sweet potato
mixture by teaspoonfuls onto cookie sheet; flatten slightly.

Bake 12 to 15 minutes, turning once, until golden brown.

Top with sour cream. Garnish with pecans.

*Shredded white potatoes, blotted dry with paper towels, can be substituted for
the sweet potatoes.

Makes about 30 appetizers
Source: Holiday Appetizers by Betty Crocker



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

Message: 11
Date: Wed, 2 Dec 2009 16:16:59 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Vegetarian-For-All@...
Subject: [Recipe-Riot] THEME: Two Potato Latkes
Message-ID: <p0611044bc73cb329d352@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Two-Potato Latkes

One of the most well-known dishes of Hanukkah is latkes - potato pancakes cooked
in symbolic olive oil. You can use a food processor's shredding blade for fast
preparation. Serve latkes with applesauce and reduced-fat sour cream .

2 tablespoons olive oil
1/4 cup grated fresh onion
1 pound shredded peeled baking potato
1/2 pound shredded peeled sweet potato
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/3 cup green onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 large egg, lightly beaten
Cooking spray
Green onion strips (optional)

Preheat oven to 425 degrees F.

Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.

Combine grated onion and potatoes in a sieve; squeeze out excess moisture.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato
mixture, flour, and next 5 ingredients (through egg) in a large bowl.

Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each
portion into a 1/4-inch-thick patty; place on prepared pan.

Lightly coat tops of patties with cooking spray. Bake at 425 degrees F for 12
minutes. Carefully turn patties over; cook 30 minutes or until lightly browned,
turning every 10 minutes. Garnish with green onion strips, if desired.

4 servings (serving size: 2 latkes)



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

Message: 12
Date: Wed, 2 Dec 2009 16:18:52 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Sweet Potato Latkes With Spiced Maple
	 Syrup
Message-ID: <p06110452c73cb43d1413@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Sweet Potato Latkes With Spiced Maple Syrup

For the Latkes:

1 pound sweet potatoes
2 eggs
1/2 teaspoon baking powder
1/4 cup matzo meal
1/2 teaspoon salt
Pinch of white pepper
2 to 4 tablespoons light olive oil for frying

For the sauce:
1 cup real maple syrup
1/2 teaspoon grated fresh ginger root
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Salt and pepper to taste
Chopped fresh coriander or mint leaves to garnish

Scrub the sweet potatoes, peel and shred on the fine side of a grater or in the
food processor. Transfer to a wire-mesh strainer and squeeze to remove excess
moisture. Let stand in the strainer or a colander placed over a bowl for 5
minutes.

In a medium bowl, beat the eggs with a fork and add the sweet potato, baking
powder, matzo meal, salt and pepper. Let stand an additional 5 to 10 minutes.

In the meantime, prepare the sauce: In a small pan mix the ingredients for the
sauce, heat over low heat and keep warm. Heat 2 tablespoons oil in a large
skillet and add a small ladleful of the batter. Flatten gently and fry on both
sides till golden-brown. Check to see if you like the texture of the latke, and
add a little more matzo meal to the mixture, if desired. (Let the mixture stand
3 minutes before using).

Add more oil to the pan as necessary, and fry the remaining latkes. Place the
latkes on a paper towel-lined plate to absorb excess oil. Pour some of the
heated sauce on individual plates and arrange three latkes on top per serving,
or use a serving platter. Garnish with fresh coriander or mint. Pass the rest of
the sauce around to taste. Serve with sour cream or plain yogurt if desired.

Makes 10 to 12 latkes.

(From "The Essential Book of Jewish Festival Cooking," by Phyllis Glazer with
Miriyam Glazer.)



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

Message: 13
Date: Wed, 2 Dec 2009 16:19:09 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Olive Latkes
Message-ID: <p06110451c73cb43c13d4@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Olive Latkes

2 cups finely chopped pitted green or black olives in brine, drained
(or use half green, half black)
1/2 cup olive oil
1 cup chopped onion
2 tablespoons chopped garlic
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cumin
2 eggs, beaten
1 to 2 tablespoons water (optional)

Chop the olives finely or process in the food processor. Transfer chopped olives
to a strainer and squeeze out as much moisture as possible. Heat1/4 cup of the
oil and saute the onion and garlic till golden. Set aside.

In the meantime, sift flour, baking powder, baking soda, salt and cumin. Beat in
the eggs and onion and garlic mixture with a fork. Add the water if the mixture
seems too thick. Heat the remaining oil and use a small cup or soup ladle to
form 3 or 4 small latkes each time. Fry on both sides till golden. Serve with
thick yogurt or sour cream.

Makes about 8 latkes.

(From "The Essential Book of Jewish Festival Cooking," by Phyllis Glazer with
Miriyam Glazer)



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

Message: 14
Date: Thu, 3 Dec 2009 01:32:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Christmas Cookies & Bars
Message-ID: <p0624087fc73a92f4a005@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Christmas Cookies & Bars

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

_______________________________________________
Recipe-Riot mailing list
Recipe-Riot@...
http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 652
*******************************************

Send Recipe-Riot mailing list submissions to
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When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. THEME: Chocolate-Hazelnut Panforte (Jamie R)
    2. THEME: Martha Stewart's Fruitcake (Jamie R)
    3. TODAY'S THEME: Hannukah (Jamie R)


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

Message: 1
Date: Tue, 1 Dec 2009 21:18:38 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Chocolate-Hazelnut Panforte
Message-ID: <p06110434c73ba6536c7f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chocolate-Hazelnut Panforte
October 17, 2000
The Oregonian staff
Makes two 8-inch cakes, 64 servings

This Italian version of fruitcake is dense, chewy and candylike. Wrap
it in brightly colored cellophane for giving.

1/4 cup unsalted butter, melted ( 1/2 stick; divided; see note)
1 1/2 cups whole hazelnuts (about 7 1/2 ounces)
1 cup whole unblanched almonds (about 5 ounces)
1 1/2 cups lightly packed chopped dried Calimyrna figs (about 9 ounces)
1 1/2 cups lightly packed chopped dried apricots (about 9 ounces)
1 cup diced candied citron (about 5 ounces)
2 tablespoons grated orange peel (orange part only)
1 tablespoon grated lemon peel (yellow part only)
3/4 cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process), plus
more for sprinkling tops
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
1 scant teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons honey
6 ounces bittersweet (not unsweetened) or semisweet chocolate, melted

Position rack in center of oven and preheat to 400 degrees. Brush two 8-inch
round cake pans with melted butter. Line bottoms with parchment paper. Brush
parchment generously with butter. Reserve remaining butter.

Place hazelnuts on small cookie sheet; place almonds on another small cookie
sheet. Toast in oven until nuts are brown and fragrant, stirring occasionally,
about 10 minutes for almonds and 14 minutes for hazelnuts. Cool.

Reduce oven temperature to 300 degrees.

Gather hazelnuts in dish towel. Rub in rough towel to remove husks. Transfer
hazelnuts and almonds to large bowl. Add figs, apricots, citron, orange peel and
lemon peel.

Combine flour, 3/4 cup cocoa powder, cinnamon, nutmeg, coriander, pepper and
cloves in small bowl. Add to nuts and mix well.

Combine sugar, honey and remaining melted butter in a heavy medium saucepan.
Stir over medium heat until mixture is smooth and sugar is mostly dissolved,
about 5 minutes. Bring to boil. Continue cooking until candy thermometer
registers 248 degrees F (firm-ball stage). Immediately pour over nut mixture.
Stir to combine.

Divide batter between prepared pans, using back of a buttered spoon to spread
evenly. Bake until top and edges just begin to brown and tops feel dry, about 1
1/4 hours. Cool slightly on wire rack. Run a small sharp knife around edges of
pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cool
cakes completely.

Arrange cakes top sides up on 8-inch cardboard rounds. Spread half the melted
chocolate over each. Refrigerate until chocolate is set, about 1 hour.

Sprinkle tops of cakes with cocoa powder. Wrap tightly in plastic wrap.

The cakes can be prepared up to 1 month ahead. Store at cool room temperature.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads;
their higher water content often yields less-satisfactory results.

>From "Bon Appetit Christmas"



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

Message: 2
Date: Tue, 1 Dec 2009 21:19:10 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Martha Stewart's Fruitcake
Message-ID: <p06110433c73ba6526c54@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Martha Stewart's Fruitcake
October 17, 2000
The Oregonian staff
Makes one 8-inch cake, 32 servings

1 cup unsalted butter, at room temperature (2 sticks; see note)
1 cup granulated sugar
6 eggs
2 pounds finely chopped candied fruits (equal amounts of citron,
lemon peel, orange peel, cherries, apricots)
1 pound coarsely chopped pecans (3 3/4 cups)
1/4 cup unsulphured molasses
1 1/4 cups sifted all-purpose flour
1 tablespoon ground allspice
1 cup apricot jam
1/3 cup brandy
Whole dried apricots, cherries, figs and pecan halves (for garnish)

Preheat the oven to 275 degrees. Butter a 3-inch-deep 8-inch round cake pan.
Line the bottom and side with wax paper, butter again, then dust with flour.

Cream the butter and sugar until light and fluffy. Add the eggs 1 at a time,
beating until fluffy. Stir in the fruits, pecans and molasses. Sift the flour
with the allspice and stir into the batter until well-mixed.

Spoon the batter into the prepared cake pan. Set the pan in a roasting pan
filled with enough hot water to reach 1 1/2 to 2 inches up side of cake pan.
Bake for 3 to 3 1/2 hours, or until cake tester comes out clean. Cool in pan on
a cake rack.

Remove cake from pan and pull off the wax paper. Strain the apricot jam and heat
with the brandy; use this mixture to glaze the cake. Decorate with garnishes,
and glaze again. Wrap and store in a cool place.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads;
their higher water content often yields less-satisfactory results.

>From "Martha Stewart's Christmas
Entertaining, Decorating, and Giving"

Calories: 332 per 1/2-inch slice (4% from protein, 52% from carbohydrate, 44%
from fat)



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

Message: 3
Date: Wed, 2 Dec 2009 01:31:00 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] TODAY'S THEME: Hannukah
Message-ID: <p06240880c73a92f4a01d@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Today's theme is:

	 Hannukah

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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

_______________________________________________
Recipe-Riot mailing list
Recipe-Riot@...
http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
list and poster as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Recipe-Riot-request@....

End of Recipe-Riot Digest, Vol 8, Issue 651
*******************************************

Send Recipe-Riot mailing list submissions to
	 recipe-riot@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/recipe-riot_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 recipe-riot-request@...

You can reach the person managing the list at
	 recipe-riot-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Recipe-Riot digest..."


Today's Topics:

    1. THEME: Panettone (Jamie R)
    2. THEME: Southern Fruitcake (Jamie R)
    3. THEME: Syrian Fruitcake (Jamie R)
    4. THEME: Fowler's Light Fruitcake (Jamie R)
    5. THEME: Gumdrop Fruitcake (Jamie R)
    6. THEME: Poppy-Seed and Rum Fruitcake (Jamie R)
    7. THEME: Tiny Fruitcake Gems (Jamie R)
    8. Christmas Fruitcake (Jamie R)
    9. THEME: Fruitcake Cookies (Jamie R)
   10. THEME: Heart-Healthy Fruitcake Salad (Jamie R)
   11. THEME: Mamma Tommie's Fruitcake (Jamie R)
   12. THEME: No-Bake Heart-Healthy Holiday Fruitcake (Jamie R)
   13. THEME: Tropical Fruitcake (Jamie R)
   14. THEME: White Fruitcake (Jamie R)
   15. THEME: 1866 Fruitcake (Jamie R)
   16. THEME: Sook's Famous 'Christmas Memory' Fruitcake (Jamie R)
   17. THEME: Christmas Fruitcake Bars (Jamie R)


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

Message: 1
Date: Tue, 1 Dec 2009 17:15:11 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Panettone
Message-ID: <p0611042ac73b6c2ccb66@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

November 28, 1999
The Charleston Post & Courier

Bonnie Caracciolo of Folly Beach shares this recipe, and a story. "Panettone
isoften referred to as a cake but is really more of a dried fruit- and
nut-studded bread of sorts. The word 'pane' is Italian for bread. And the
'ttone' part? You might ask. As the story goes, a baker's apprentice - somewhere
in Tuscany, I think - was mad for the baker's daughter. He created this bread
for her. His name? Tony, of course. So, there you have panettone - Tony's
bread."

Panettone

1/2 cup unsalted butter
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon zest, chopped
1/2 teaspoon orange zest, chopped
6 large egg yolks
3/4 ounce active dry yeast
5 ounces warm water
3 cups all-purpose flour, more as needed
1 teaspoon vegetable oil, as needed
1/2 cup dried figs, split lengthwise and chopped
1/2 cup golden raisins (any dried fruits are fine, chopped)
Nuts, such as hazelnuts, almonds or pinenuts, finely chopped (optional)

Using a tabletop mixer fitted with a paddle attachment, combine the butter,
sugar, vanilla, lemon zest and orange zest. Blend using medium speed until
mixture is light and creamy. Add egg yolks one at a time, mixing well to
incorporate.

Combine the yeast and warm water in a small bowl; let stand for 2 minutes. Add
flour and yeast water to the creamed butter in the mixer. Mix until a soft dough
ball forms. Remove dough to a lightly oiled bowl and cover with plastic wrap.
Set in a warm area until it doubles in size, about 2 1/2 hours.

Gently punch down dough and transfer to a lightly floured work surface; knead in
the figs, raisins and nuts (or other combination of dried fruits). Form into a
disc shape and place in a parchment-lined springform cake pan (see note). Cover
with lightly oiled plastic wrap and let rise until doubled in size, about 2 1/2
hours.

Preheat oven to 375 degrees. Cut an X into the surface of the risen dough and
bake until cake is slightly browned and sounds hollow when tapped, about 45
minutes (you may wish to place foil over the top for the last 10 minutes to
prevent overbrowning). Remove from oven and set aside to cool completely. Remove
from pan and serve as desired. May be dusted with powdered sugar on top.

Note: If desired, you can push a hole through the center of dough and place it
in a 6-cup fluted tube pan or 6 1/2-cup ring mold.



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

Message: 2
Date: Tue, 1 Dec 2009 17:14:13 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Mastercook-Categories@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 MC-Dessert-Recipes@YahooGroups.com,  Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Southern Fruitcake
Message-ID: <p0611042dc73b6c35cd63@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

              *  Exported from  MasterCook  *

                             Southern Fruitcake

Recipe By     : Taste Of Home Magazine    Dec./Jan. 99
Serving Size  : 1    Preparation Time :0:00
Categories    : Christmas                        Dessert Breads

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4      cups          chopped pecans
    1 3/4  cups          chopped candied pineapple
    1 1/2  cups          chopped dried peaches or apricots
    1 1/2  cups          golden raisins
    2      cups          all-purpose flour -- divided
    1      cup           butter or margarine -- softened
    1      cup           packed brown sugar
    5                    eggs
    1      cup           peach or apricot nectar -- divided
      1/2  cup           honey
      1/4  cup           milk
    1 1/2  teaspoons     ground cinnamon
      3/4  teaspoon      baking powder
      1/2  teaspoon      salt
      1/2  teaspoon      ground allspice

Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed
paper; grease and flour the paper. Set aside. Combine the pecans, pineapple,
peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream butter
and sugar; add the eggs, one at a time, beating well after each addition. Add
1/2 cup peach nectar, honey, and milk; beat well. {Mixture will appear
curdled.} Combine cinnamon, baking powder, salt, allspice, and remaining
flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.
Pour into prepared pans. Bake at 325 degrees for 1 1/2 hours or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes. With
a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let
stand 10 minutes; remove from pans to a wire rack to cool completely. Wrap
tightly and store in a cool place. Slice and bring to room temperature before
serving.

YIELD: 2 loaves

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



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

Message: 3
Date: Tue, 1 Dec 2009 17:14:35 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Syrian Fruitcake
Message-ID: <p0611042bc73b6c2fcc09@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Syrian Fruitcake
November 28, 1999
The Charleston Post & Courier

6 eggs
1 pound melted butter (do not use margarine)
1 cup sugar
1 large tablespoon vanilla
2 cups all-purpose flour
4 ounces sweet red wine
4 ounces whiskey
1 pound chopped nuts
1 pound cut-up candied pineapple
1 pound cut-up candied cherries (some each of red and green if you use dyed)

Preheat oven to 300 degrees. Use a very large mixing bowl to beat together the
eggs, melted butter, sugar, vanilla, 1 cup of the flour, the wine and the
whiskey. (Batter is thin. Don't worry if it doesn't look like traditional cake
batter.)

Sprinkle remaining 1 cup of flour over nuts and candied fruit. You can use some
of the flour to coat the fruit as you chop it to keep it from sticking to the
knife. Don't use a food processor for chopping; it will make mush of the fruit.

Add fruit and nuts to batter. The flour coats the fruit and helps suspend it in
the batter after it is added. When adding the fruit, don't stir too much or the
fruit will end up on the bottom of the cake.

Pour into a well-greased and floured tube pan and bake in a 300-degree oven
until a knife inserted in the cake comes out clean, about 2 to 2 1/2 hours. (If
you prefer, pour batter into 2 well-greased and floured loaf pans and bake
approximately 1 hour each.) This fruitcake keeps for a long time in the
refrigerator and becomes more moist and seasoned as it stands.



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

Message: 4
Date: Tue, 1 Dec 2009 17:18:04 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Fowler's Light Fruitcake
Message-ID: <p06110427c73b6c26c9d6@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Fowler's Light Fruitcake

3/4 cup butter, softened
1 cup sugar
3 eggs, separated
1 teaspoon vanilla
1/2 cup whole milk
2 cups flour, divided
1 pound mixed Candied Fruit (recipe follows)
1/2 pound shelled nuts
1/2 teaspoon cream of tartar
1/4 cup liquor, optional (see Variations)

Preheat oven to 275 degrees. Butter and flour 4 (3-by-6-inch) mini-loaf pans
(see Note); if you substitute pans of different size and shape, just divide the
batter evenly among the pans (the batter should come to within 1 inch or so of
the top of each pan) and adjust baking time accordingly.

With an electric mixer, cream butter and sugar. Add egg yolks and beat until
light in color. Add vanilla to milk, then add gradually to mixture, alternating
with 1 3/4 cups of the flour. Continue to beat until batter is smooth. Sprinkle
1/4 cup flour over fruit and toss to coat (this reduces the stickiness of
candied fruit and allows it to distribute more evenly in the batter). Fold fruit
and nuts into batter. Beat egg whites with cream of tartar until stiff and fold
gently into batter.

Divide batter evenly among pans. Bake until lightly browned, and a tester
inserted into the cake comes out clean. If using 4 mini-loaf pans, this will be
about 1 hour 40 minutes. Pour liquor, evenly divided (for 4 mini-cakes, that's 1
tablespoon per cake), over the cakes as soon as you remove them from the oven.
Cool for 5 to 10 minutes and unmold. Continue to cool to room temperature before
storing in airtight wrap or containers. You may continue to add liquor to cakes
every 2 or 3 days, until cake is cut.

Variations: Flavor combinations recommended by the chef include glaceed
apricots, candied cherries and candied pineapple with almonds and cognac;
candied citron, lemon peel and orange peel with walnuts and rum; and candied
pineapple, cherries and white raisins with walnuts or pecans and whiskey.

Note: If you substitute pans of different sizes and shapes, just divide the
batter evenly among the pans (the batter should come to within 1 inch or so of
the top of each pan) and adjust baking time accordingly.

Makes 40 servings.

Candied Fruit

Fresh fruit, such as oranges, apricots, pineapple, kiwi, pears, apples
Sugar
2 tablespoons orange flower water

Day 1: Prepare fruit: Choose firm, ripe fruits, free from blemishes. Small
fruits can be left whole, but if they have tough skins (such as plums or
apricots), prick them all over with a fork or halve them and remove the pits, if
you prefer.

Remove the pits from cherries with a cherry stoner (available at gourmet
stores).

Remove peel from citrus fruits and divide oranges into segments, removing pith
and membrane.

Peel pears, apples and peaches and halve them or cut into thick slices. Go over
pineapple carefully to remove all the skin, core and eyes; you can cut the
pineapple flesh into either chunks or rings.

Weigh the fruit: It's important to weigh the fruit after preparation but before
cooking. Weigh each fruit separately, because you will candy the different types
of fruit separately (this lets them retain individual flavors and colors). Note
the weight of each fruit.

Cook the fruit: Put fruit in a saucepan, just cover with boiling water, and
simmer gently until just tender (this will vary considerably according to fruit;
test with a fork, or by taking a sample bite). Take care not to overcook the
fruit, as soft fruits will have less taste and will lose their shape. If you
undercook the fruit, the finished product will be tough.

Lift out the fruit carefully with a slotted spoon and place in a large, wide,
bowl. Reserve cooking liquid

Do not heap the fruit up too much or the pieces at the bottom will get squashed.

Make syrup: For every 1 pound of prepared fruit, use 6 ounces sugar and 1 cup of
the water the fruit was cooked in. Dissolve the sugar slowly in the water,
stirring continuously with a metal spoon. Bring to the boil and pour the syrup
over the fruit.

The fruit must be completely covered with the syrup; if it isn't, make up more
syrup of the same strength, but remember to increase the amount of sugar used on
subsequent days in the same proportion. Leave to soak for 24 hours.

Day 2: Drain off the syrup into a saucepan and add another 2 ounces sugar
(proportionally more, if you added more syrup on Day 1). Dissolve it slowly over
low heat, stirring continuously. Bring to a boil and pour the syrup back over
the fruit. Soak for another 24 hours.

Days 3-7: Repeat directions for Day 2 every day for the next 5 days, so that the
syrup gradually gets stronger and stronger.

Days 8-9: At the beginning of the second week, drain off the syrup and add 3
ounces of sugar. Dissolve it, then add the fruit to the syrup in the pan; simmer
gently for 3 to 4 minutes. Carefully return the fruit and syrup to the bowl.
Soak for a full 48 hours.

Day 10: Repeat the same procedure with 3 ounces of sugar. Then add orange flower
water, and soak for 4 full days. This is the last soaking, and you can leave it
up to two full weeks. The fruit becomes sweeter the longer it is left.

Finally, drain off the syrup and spread the pieces of fruit out on a wire rack.
Place the rack on a tray.

Cover the fruit, without touching it, with an inverted roasting pan, loose tent
of foil or large plastic container to protect it from dust, flies, etc.

Leave the fruit in a warm place (such as the counter of a warm kitchen) for 2 to
3 days, turning each piece once a day while drying.

When completely dry, carefully pack the candied fruits in containers with waxed
paper or parchment between each layer.

FROM FOWLER'S GOURMET MARKET



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

Message: 5
Date: Tue, 1 Dec 2009 17:18:19 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Gumdrop Fruitcake
Message-ID: <p06110426c73b6c24c96c@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Gumdrop Fruitcake
Serves about 20

2 pounds raisins
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
big pinch allspice
big pinch salt
3 tablespoons butter or margarine
2 cups sugar
3 eggs
1 pound chopped dates
1 cup chopped walnuts or pecans
2 pounds gumdrops (no black ones)

Grease loaf pans (three large, 10 1/2-inch-by-4 1/2-inch-by-3-inch deep, or two
large and two small, 5 1/2-inch-by-3 1/2-inch-by-2-inch-deep). Line with waxed
paper and grease the paper. Simmer raisins 30 minutes in 1-quart water. Cool
overnight; strain and reserve liquid.

Sift flour with baking soda, spices and salt. Cream butter and sugar; add eggs
one at a time, mixing in between. Stir in flour mixture, alternating with liquid
from raisins. Stir in dates, nuts, gumdrops and raisins. Divide batter between
prepared pans.

Bake in preheated 300-degree oven. Large loaf pans will require 2 hours to 2 1/2
hours, smaller loaves will take about 1 1/2 hours. They will begin to brown
around the edges. Test by touching surface of cake; the cake should spring back
from the touch.

Tester Laura Reiley's comments: "Do not over-bake these; they will dry out.
Aging them a bit seems to somehow make the cakes moister and more flavorful.
Wrap them in foil and store in a cool, dry place. The cross section of these
fruitcakes is a lovely, colorful mosaic of gumdrops, very festive. Be sure to
use small gumdrops, or chop larger ones. The flavor is truly Christmasy, with
the clove and cinnamon asserting themselves."

Originally published on Dec 8 1999 in the Baltimore Sun



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

Message: 6
Date: Tue, 1 Dec 2009 17:18:34 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Pineapple-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Poppy-Seed and Rum Fruitcake
Message-ID: <p06110425c73b6c22c8e1@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Poppy-Seed and Rum Fruitcake
December 12, 1999
PHILADELPHIA INQUIRER

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
12 tablespoons (11/2 sticks) butter
1/2 cup sugar
1/4 cup dark rum
3 eggs
1 cup golden raisins
1/2 cup finely chopped dried pineapple
1/2 cup finely chopped dried mango
1/2 cup dried cherries
1 cup chopped walnuts
1/2 cup poppy seeds
1 1/2 cups dark rum (for soaking)

Prepare a 6-cup loaf pan or bundt pan by spraying generously with nonstick
spray. Preheat the oven to 300 degrees.

Whisk together or sift together the dry ingredients: flour, baking powder, salt,
cinnamon, allspice, and cloves.

Cream butter, sugar and rum until light and fluffy. Beat in eggs, one at a time,
continuing to beat until eggs are completely absorbed. Stir in the remaining
ingredients: raisins, pineapple, mango, cherries, walnuts, and poppy seeds.

Stir in the flour mixture. Scrape batter into the pan, and then bang the pan on
the counter to knock out any air pockets. Cover with foil and bake 11/2 hours or
until set in the middle and the cake has started to come away from the sides of
the pan.

Cool cake, removing from pan when cake is still slightly warm. Using a
toothpick, poke holes throughout the cake. Placing cake in a pan to hold the
drippings; pour about 1/2 cup of the rum over the cake. Wrap the cake with
cheesecloth (or a clean napkin), remoistening every few days with more rum. The
cake will be ready to eat in one week, but will keep quite well for several
months, as long as it is kept moist with rum. Makes 12 servings.

Nutritional data per serving: Calories, 475; protein, 8 grams; carbohydrates, 48
grams; fat, 21 grams; cholesterol, 84 milligrams; sodium, 209 milligrams.



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

Message: 7
Date: Tue, 1 Dec 2009 17:18:50 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Tiny Fruitcake Gems
Message-ID: <p06110424c73b6c21c8ae@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

TINY FRUITCAKE GEMS

1/2 cup unsifted cake flour
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. baking soda
1/4 cup packed brown sugar
1/2 cup small mixed candied fruit
2 tbsp. candied citron
1/4 cup dried currants
1/4 cup pecan halves
1/2 cup dark rum
8 tbsp. butter
1 egg
1/4 cup molasses
2 tbsp. milk
1 tsp. vanilla

In a small bowl, sift together the flour, cinnamon, salt and baking soda. Whisk
in the brown sugar.

In a food processor, chop the candied fruit, citron, currants and pecans very
fine. Add 1/4 cup of the rum and pulse to combine. Cut butter into pieces and
add with the motor running. Add egg, molasses, milk and vanilla; process until
well blended, scraping the sides of the bowl. Add flour mixture and pulse until
incorporated.

(Batter may be mixed with an electric mixer; soften the butter and chop the
fruit and pecans before adding.)

Scrape batter into a sealable freezer bag. Cut off a small piece from one of the
corners. Squeeze the batter through the hole in the bag into miniature muffin
tins that have been greased and floured. Fill less than half full.

Bake at 325 degrees for 15 to 17 minutes, until batter just begins to shrink
from sides and the tops spring back when gently touched. Remove from pans and
place on buttered waxed paper. Brush tops with remaining rum. Cool completely.
Wrap individually in plastic wrap. Store in an airtight container at room
temperature. Keeps several months. Makes 3 dozen.

>From Rose's Christmas Cookies by Rose Levy Beranbaum.



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

Message: 8
Date: Tue, 1 Dec 2009 21:16:33 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Mastercook-Categories@...
Subject: [Recipe-Riot] Christmas Fruitcake
Message-ID: <p06110439c73ba6606f9a@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

                       *  Exported from  MasterCook  *

                             Christmas Fruitcake

Recipe By     : Gourmet December 1991
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Christmas
                  Gourmet Magazine & Web

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2      cups          golden raisins
     1      cup           dark raisins
     1 1/2  cups          dried currants
       1/2  cup           halved glaceed red cherries -- plus additional for
                          -- garnish
       1/2  cup           chopped glaceed angelica -- plus additional for
                          -- garnish
       3/4  cup           dark rum -- plus
     1      tablespoon    dark rum
     1 1/2  cups          all-purpose flour
       1/2  teaspoon      double-acting baking powder
       1/2  teaspoon      salt
       1/4  teaspoon      freshly grated nutmeg
       1/4  teaspoon      ground ginger
     1      cup           unsalted butter -- softened
     1      cup           firmly packed brown sugar
     5      large         eggs
     1      cup           blanched almonds -- toasted lightly
                          -- cooled and ground
                          -- fine
       1/2  cup           chopped walnuts -- or pecans
       1/2  cup           apricot jam

In a large bowl combine well the glaceed fruits, the raisins, the currants, 1/2
cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the
fruits macerate, covered, overnight.

Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax
paper and butter the paper. Into a small bowl sift together the flour, the
baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric
mixer cream together the butter and the brown sugar until the mixture is light
and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each
addition. Drain the fruit mixture in a sieve set over the batter and beat the
juices into the batter. Pat the fruits dry between several thicknesses of paper
towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the
remaining flour mixture into the batter, one fourth at a time, stir in the fruit
mixture, the ground almonds, and the walnuts, stirring until the mixture is just
combined, and turn the batter out into the prepared pan.

Put 2 loaf pans, each filled with hot water, in a preheated 300?F. oven and put
the springform pan between them. Bake the cake for 1 hour, brush the top with
the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the
cake is baking, in a saucepan melt the apricot jam with the remaining 1
tablespoon rum over moderate heat, bring the mixture to a boil, and strain it
through a fine sieve into a bowl, pressing hard on the solids. Let the cake cool
in the pan on a rack for 30 minutes, remove the side of the pan, and invert the
cake onto the rack. Remove the pan bottom and the wax paper very carefully,
invert the cake onto another rack, and let it cool completely.

Arrange the additional cherries and angelica decoratively on the cake, brush the
top of the cake with some of the apricot glaze, reserving the remaining glaze
for another use, and store the cake, wrapped in plastic wrap and foil. The cake
keeps, covered, for 6 months.

Notes: 2 cups mixed diced glac?ed fruits

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/28/98


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



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

Message: 9
Date: Tue, 1 Dec 2009 21:16:58 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Fruitcake Cookies
Message-ID: <p06110438c73ba65e6f09@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Fruitcake Cookies
Source: "300 Years of Carolina  Cooking" by the Junior League of Greenville.

1 stick butter (can use margarine)
8 ounces light brown sugar (half of a 16-ounce box)
2 eggs
1 cup sifted all-purpose flour (sift before measuring)
Pinch of salt
1 teaspoon vanilla
2 cups chopped pecans
1 cup each: candied cherries and candied pineapple (or, to cut cost,
can use 2 cups mixed candied fruits)

Cream butter and sugar. Beat eggs slightly and add to butter and sugar. Sift
flour and salt together, then fold into creamed mixture. Stir in vanilla.

Grease a 9x13-inch pan, sprinkle chopped nuts on bottom, and add batter.
Sprinkle chopped fruit over batter evenly. Bake for 1 hour at 300 degrees. Slice
into bars with a damp knife while warm; let cool, then remove from pan.

Charlene Bell of Mount Pleasant writes, "This recipe appeared in the December
1971 issue of Woman's Day. I use it every year at Christmas." These cookies
store well and ship well, the recipe says.

Another reader - Paula Beckham of Murrells Inlet - also sent a recipe for
lizzies. That recipe says you can substitute orange juice for bourbon if you
wish, and I'm sure the same thing would work here.



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

Message: 10
Date: Tue, 1 Dec 2009 21:15:39 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Salads@googlegroups.com
Subject: [Recipe-Riot] THEME: Heart-Healthy Fruitcake Salad
Message-ID: <p0611043bc73ba66971a5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Heart-Healthy Fruitcake Salad
December 21, 1999 in the Detroit News

1 cup fat-free sour cream
2 ounces Fat-Free Cool Whip, thawed
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
13 ounces crushed pineapple, drained
2 bananas, diced
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
1/4 cup chopped nuts

Mix all ingredients together, turn into a mold that has been sprayed with
vegetable cooking spray.

Let stand 10 minutes in refrigerator before serving. Makes 8 servings.

Per serving: 219 calories; 2.5 g fat (1 g saturated fat; 10 percent calories
from fat); 44.8 g carbohydrates; 0 mg cholesterol; 37 mg sodium; 3 g protein;
1.2 g fiber.



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

Message: 11
Date: Tue, 1 Dec 2009 21:16:10 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Mamma Tommie's Fruitcake
Message-ID: <p0611043ac73ba66570a1@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

MAMMA TOMMIE'S FRUITCAKE
Makes 2 large, 2 medium and 1 small cake
The Times, Wednesday, December 22, 1999
Shreveport, Louisiana

12 eggs
1 lb. butter
2 1/4 cups sugar
3 1/4 cups all-purpose flour
1 lb. raisins (can use more)
1 lb. dates (can use more), chopped
1 lb. each candied pineapple, cherries, chopped
1/4 lb. each lemon, orange peels (can be omitted)
1 lb. nuts, chopped
Stewed figs (as you like)
1 cup syrup
1 1/2 tsps. soda
1 tsp. each nutmeg, cinnamon
1 1/2 tsps. allspice
2 cups wine (red)

Cream butter and sugar. Add well-beaten eggs then syrup with soda mixed in it.
Add flour and spices that have been mixed together. Begin by adding fruit and
nuts that have been floured, shaking off excess flour. When dough becomes too
stiff to handle, start adding wine alternately with fruit. Grease pans and line
with wax paper. Grease again and dust with flour. Bake in a slow oven (275-300
degrees) for 4 hours. Recipe from Marie Sidewand, Coushatta, who adds, "Mamma
Tommie used tube pans for the 2 large, medium-size loaf pans for the medium and
a smaller-size loaf pan for the small one." Recipe has been in the family for
many years, dating back to the 30s or 40s.



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

Message: 12
Date: Tue, 1 Dec 2009 21:15:19 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: No-Bake Heart-Healthy Holiday Fruitcake
Message-ID: <p0611043cc73ba66c7264@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

No-Bake Heart-Healthy Holiday Fruitcake
December 21, 1999 in the Detroit News

1 (16-ounce) package reduced fat graham crackers, crushed
1 (6-ounce) container candied red cherries, coarsely chopped
1 (6-ounce) container candied green cherries, coarsely chopped
1 (6-ounce) container candied pineapple, coarsely chopped
1/2 cup coarsely chopped pecans
2 (14-ounce) containers fat-free sweetened condensed milk

Line one 9-by-5-inch loaf pan with plastic wrap, allowing wrap to hang over
edges a few inches.

In a large bowl, combine the graham crackers, red and green cherries, pineapple,
pecans and the fat-free sweetened condensed milk, using your hands to mix
thoroughly. Place mixture into lined pan and cover well.

Freeze for at least 8 hours or overnight before serving. When ready to serve,
invert onto a serving platter, remove pan and plastic wrap, and slice. Store any
remaining cake in the freezer.

Makes 16 servings.

Per serving: 360 calories; 3.8 g fat (0.7 g saturated fat; 10 percent calories
from fat); 76.8 g carbohydrates; 4 mg cholesterol; 261 mg sodium; 6.2 g protein;
1.4 g fiber.



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

Message: 13
Date: Tue, 1 Dec 2009 21:14:51 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Tropical Fruitcake
Message-ID: <p0611043ec73ba7f7cf00@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Tropical Fruitcake
October 17, 2000
The Oregonian staff
Makes ten 5-ounce cakes, about 40 servings

2/3 cup firmly packed dark brown sugar
1/2 cup butter or margarine, at room temperature (1 stick; see note)
3 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground cloves
Tropical fruit and nut mix (recipe follows)
Dried papaya, cut into thin slivers
About 1 1/2 cups dark rum

Preheat oven to 300 degrees. Grease 10 individual loaf pans, 2 1/2 by 4 inches
and 1 1/2 inches deep. If you have fewer pans, let batter stand as cakes bake in
sequence.

In a large bowl, beat sugar and butter with a mixer until well-blended, then
beat in eggs, 1 at a time. Stir together flour, baking powder, cinnamon, mace
and cloves. Add to egg mixture; stir, then beat to blend. Stir in fruit and nut
mix (not papaya).

Spoon batter equally into pans; spread batter evenly and smooth top. Decorate
each cake with slivers of dried papaya.

Bake until a toothpick inserted in centers comes out clean and cakes are firm
when lightly pressed in center, 45 to 60 minutes. Cool in pans on a rack for 10
minutes, then invert onto rack to cool completely.

Set the cakes in a single layer in a 9-by-13-inch baking dish or pan, or set
each cake on a rectangle of foil large enough to seal the cake airtight. Spoon 2
tablespoons of rum onto each cake slowly enough to let it seep in. Then wrap the
dish or the individual cakes airtight in foil.

Store at room temperature at least 8 hours or up to 2 weeks; freeze to store up
to 2 months.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads;
their higher water content often yields less-satisfactory results.

Tropical fruit and nut mix: Combine 1 cup dark (or golden) raisins, 1/2 cup
golden raisins, 1/2 cup coarsely chopped dried papaya, 1/2 cup coarsely chopped
dried mango, 1/2 cup coarsely chopped dried pineapple, 1/2 cup salted macadamia
nuts and 1/2 cup salted pistachios.

>From "Sunset Recipe Annual, 1992"

Calories: 132 per 1/4 cake (5% from protein, 48% from carbohydrate, 33% from
fat, 14% from alcohol)



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

Message: 14
Date: Tue, 1 Dec 2009 21:15:09 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: White Fruitcake
Message-ID: <p0611043dc73ba7e9cba4@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

White Fruitcake
October 17, 2000
The Oregonian staff
Makes 1 fruitcake, 24 slices

Traditional fruitcakes are made early in the fall and drenched in rum or whiskey
before they are stored away in dark tins to ripen before Christmas. Our white
fruitcake is a simpler, lighter version of such holiday fare. No need to make it
long before serving -- it can be enjoyed soon after it is taken from the oven
and glazed with a sugary white frosting.

1/3 cup dark raisins
1/3 cup golden raisins
1/3 cup diced mixed candied fruit
3 red candied cherries, halved
3 green candied cherries, halved
1/3 cup dark rum
3/4 cup unsalted butter, softened (1 1/2 sticks; see note)
3/4 cup granulated sugar
Pinch salt
3 eggs
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
2 cups plus 2 tablespoons all-purpose flour (divided)
1 tablespoon baking powder
1/4 cup chopped walnuts or pecans
Sugar glaze:
1 1/4 cups powdered sugar, sifted
2 tablespoons lemon juice
Candied cherries and angelica (available at special food shops;
optional garnish)

In a small bowl let the raisins, golden raisins, mixed candied fruit, candied
red cherries and candied green cherries soak in the rum for a minimum of 6 hours
or overnight.

Preheat the oven to 375 degrees. Generously butter a 12-by-4 1/2-by-3-inch loaf
pan.

In a bowl beat the butter, sugar and salt with a mixer for 10 minutes. Beat in
the eggs, 1 at a time, and beat in the vanilla and nutmeg.

Into another bowl sift 2 cups of the flour and the baking powder. Stir this
mixture into the butter mixture in 4 batches. Drain the dried and candied fruits
in a strainer set over a bowl and add the rum to the batter.

Dry the fruits on paper towels. In a bowl toss them with the remaining 2
tablespoons flour. Shake the fruits in a sieve to rid them of excess flour and
fold them into the batter with the nuts.

Pour the batter into prepared pan and bake in the middle of the oven for 10
minutes. Reduce the heat to 325 degrees and bake 40 minutes more, or until the
cake is puffed and golden. Let the fruitcake stand in the pan for 10 minutes and
turn it out onto a rack to cool completely. The fruitcake can be made 3 days
ahead up to this point and kept in a cool, dry place, wrapped tightly in plastic
wrap.

To make sugar glaze: In a bowl whisk together the powdered sugar, lemon juice
and 1 tablespoon water. Add more water, if necessary, to make a thick,
spreadable glaze.

Set the rack with the cake over a shallow pan. Spread the cake with the glaze
and decorate it with candied cherries and angelica. Let the glaze set for at
least 1 hour.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads;
their higher water content often yields less-satisfactory results.

>From "Gourmet's Holidays and Celebrations"

Calories: 190 per 1/2-inch slice (5% from protein, 59% from carbohydrate, 36%
from fat)



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

Message: 15
Date: Tue, 1 Dec 2009 21:17:41 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: 1866 Fruitcake
Message-ID: <p06110436c73ba6586db8@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

1866 Fruitcake
St. Petersburg Times, published October 11, 2000

1/2 cup candied lemon peel
1/2 cup sliced candied orange peel
1 1/2 cups finely cut citron
1 1/2 cups candied pineapple
1 cup candied cherries
1 1/4 cups dark seeded raisins
1 1/4 cups chopped California walnuts
1 cup chopped pecans
1/4 cup sifted enriched flour
1 cup butter
2 cups brown sugar
4 eggs
2 1/2 cups enriched flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup grape juice

Combine the peels, fruits and nuts; sprinkle with 1/4 cup of flour and mix well.

Thoroughly cream butter and brown sugar. Add eggs and beat well. Sift together 2
1/2 cups of flour, the baking powder, salt and spices; add alternately with
grape juice. Pour the batter over the floured mixture of peels, fruits and nuts.

Pour into a large tube pan until three-quarters full. Do not flatten batter.
Bake in a very slow oven at 250 degrees for about 5 hours.

Remove from pan and pack in airtight tin with a double layer of cheesecloth
soaked in bourbon.

Bake at least 3 months before Christmas. Do not let the cake dry; keep lacing it
with bourbon.

Source: "Fruitcake: Memories of Truman Capote and Sook" by Marie Rudisill (Hill
Street Press; $15.95. To be published in November.)



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

Message: 16
Date: Tue, 1 Dec 2009 21:18:18 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sook's Famous 'Christmas Memory'
	 Fruitcake
Message-ID: <p06110435c73ba6566d27@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Sook's Famous 'Christmas Memory' Fruitcake
St. Petersburg Times, published October 11, 2000

2 1/2 pounds Brazil nuts
2 1/2 pounds white (or golden) and dark raisins, mixed
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound citron
1/2 pound blanched almonds
1/2 pound pecan halves
1/2 pound black walnuts
1/2 pound dried figs
1 scant tablespoon ground nutmeg
1 scant tablespoon ground cloves
2 tablespoons grated bitter chocolate
8 ounces grape jelly
8 ounces grape juice
8 ounces bourbon
1 tablespoon ground cinnamon
1 scant tablespoon allspice
2 cups butter
2 cups sugar
12 eggs
4 cups flour

Cut the fruits and nuts into small pieces and use enough of the flour to dredge
them, making a thin coat over all. Cream the butter and sugar, adding one egg at
a time, beating well. Add the flour. Add the dredged fruits and nuts, spices,
seasoning and flavorings. Mix thoroughly. Line cake pan with waxed paper and
grease well, then flour. The pan should be large enough to hold a 12-pound cake.

Pour the mixture into the pan and put it in a steamer over cold water. Close the
steamer and bring the water to a rolling boil. After the water boils, lower the
heat and steam the cake on top of the stove for about 4 1/2 hours. Preheat the
oven to around 250 degrees and bake the cake for 1 hour.

Note: The original cakes were steamed on top of a wood stove, then baked. Any
steamer that allows the steam to rise may be used. Sook Faulk doused her cakes
with whiskey and even used moonshine corn whiskey during Prohibition.

Source: "Sook's Cookbook: Memories and Traditional Receipts from the Deep South"
by Marie Rudisill (Longstreet Press, 1989; out of print.)



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

Message: 17
Date: Tue, 1 Dec 2009 21:17:19 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Christmas Fruitcake Bars
Message-ID: <p06110437c73ba65b6e6e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

CHRISTMAS FRUITCAKE BARS

Butter or margarine for greasing pan
1 1/2 cups chopped walnuts
1 cup raisins
1 cup (packed) pitted dates, roughly chopped
1/2 cup red glace (candied)cherries, roughly chopped
1/2 cup candied pineapple, roughly chopped
1 cup all-purpose flour, divided use
1/2 eggs
1/2 teaspoon salt
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
Finely grated peel (zest) of one large orange, colored part only
Garnish: powdered sugar

Preliminaries: Preheat oven to 325 degrees. Grease a 10 1/2-by-15
1/2-by-3/4-inch jelly-roll pan with butter or margarine.

1. Place walnuts, raisins, dates, cherries and pineapple in a large bowl. Add
1/4 cup of flour and toss to coat fruit and nuts with flour. Set aside.

2. In an electric mixer, beat eggs just to mix. Add salt, sugar and vanilla;
beat to combine. On low speed, add remainder of flour, scraping bowl with a
rubber spatula and beating only until mixed. Stir in orange peel. The batter
will be thin.

4. Pour batter over flour-coated fruit and nuts. Stir to combine and pour into
prepared pan. Smooth into an even layer.

5. Bake 30-35 minutes, until top is golden brown. Reverse pan front to back
halfway through baking to ensure even browning. Cool completely in pan. Cut into
bars and dust with powdered sugar. To dust with powdered sugar, place the sugar
in a small sieve and shake over top of cookies.

Storage: Will keep up to two weeks at room temperature in an airtight container.
Great for mailing.

Yield: 32 bars

Nutritional information (per serving): 117 calories, 4.1 grams fat, .4 grams
saturated fat, 27 milligrams cholesterol, 44 milligrams sodium, 32 percent
calories from fat

Source: "Maida Heatter's Cookies" by Maida Heatter (Cader Books, 1997, $21.95)



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

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Today's Topics:

    1. Another Chicken Pot Pie (Julie & Miss Mercy)
    2. KEY LIME PIE (NUTRASWEET) (Julie & Miss Mercy)
    3. Almond-Topped Pear Pie (Julie & Miss Mercy)
    4. Artichoke Tart in Walnut Pastry (Julie & Miss Mercy)
    5. Asparagus Ham Quiche (Julie & Miss Mercy)
    6. THEME: Best Fruitcake Ever (Jamie R)
    7. THEME: Bourbon Fruitcake Cookies (Jamie R)
    8. THEME: Chocolate Fruitcake (Jamie R)
    9. THEME: Drunken Fruitcake (Jamie R)
   10. THEME: Ethel's Fancy Dark Fruitcake (Jamie R)
   11. THEME: Ice Box Fruit Cake (Jamie R)
   12. THEME: Spicy Banana Fruitccake (Jamie R)
   13. THEME: Keebler No-Bake Fruitcake (Jamie R)
   14. THEME: Sweet Potato Fruitcake (Jamie R)
   15. THEME: White Fruitcake (Jamie R)
   16. THEME: Bread-Machine Panettone (Jamie R)
   17. THEME: Fruitcake (Jamie R)
   18. THEME: Pan Dulce (Jamie R)


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

Message: 1
Date: Tue, 01 Dec 2009 14:30:15 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Another Chicken Pot Pie
Message-ID: <4B156EC7.7090104@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ----- Now You're Cooking! v4.20 [Meal-Master Export Format]

         Title: Another Chicken Pot Pie
    Categories: chicken, main dish, TRY
         Yield: 5 servings

         2 cn cream of broccoli soup
         1 c  milk
       1/4 ts dried thyme
       1/4 ts pepper
         4 c  cooked cut-up vegetables
         2 c  cubed cooked chicken
         1 cn refrigerated flaky biscuits

     1.  In a 3 qt baking dish, combine the soup, milk, thyme, and pepper.
     Stir in the vegetables and chicken or turkey.

     2.  Bake at 400F 15 minutes or until mixture begins to bubble.
     Meanwhile, cut each biscuit into quarters.

     3.  Remove dish from oven; stir. Arrange biscuit pieces over hot
     chicken mixture. Bake 15 minutes or until golden brown.

     VARIATION:  Top with melted cheddar or swiss cheese (grated) for the
     last 5 minutes of baking. Turkey can be substituted for chicken. The
     vegetables which can be used include carrots, broccoli, potatoes,
     cauliflower, frozen or fresh.


   -----
From
www.recipesource.com


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database 4651 (20091201) __________

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

Message: 2
Date: Tue, 01 Dec 2009 14:57:42 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] KEY LIME PIE (NUTRASWEET)
Message-ID: <4B157536.4010403@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: KEY LIME PIE (NUTRASWEET)
    Categories: Diabetic, Pies, Desserts
         Yield: 8 sweet ones

         1 c  Graham cracker crumbs
         3 tb Melted Margarine
         2 tb NutraSweet (r) Spoonful (tm)
     1 1/4 oz Envelope Unflavored gelatin
     1 3/4 c  Skim milk
         8 oz (1) Pk Reduced Fat Cream
              -Cheese, Softened
       1/3 c  To 1/2 c fresh lime juice
       1/2 c  NutraSweet (r)Spoonfull (tm)
              Lime Slices
              Mint Sprigs

     Combine Graham Cracker Crumbs, Margarine and 2 Tbl
     NutraSweet (r) Spoonfull (tm) in bottom of 7-inch
     springform pan; Pat evenly on bottom and 1/2 inch up
     the side of the pan.

     Sprinkle Gelatin over 1/2 cup of the milk in a small
     saucepan; Let stand 2 to 3 minutes. Cook over low
     heat, stirring constantly, until gelatin is dissolved.
     Beat cream cheese until fluffy in small bown; beat in
     remaining 1 1/4 cups milk and the gelatin mixture.
     Mix in lime juice and 1/2 cup NutraSweet (r) Spoonful
     (tm). Refrigerate pie until set, about 2 hours.

     To serve: Loosen side of poie for pan with small
     spatula and remove side of pan.  Place pie on serving
     plate; Garnish with lime slices and mint.

     Makes 8 servings

     Nutritional Information

     Serving size 1/8 pie (45 degree slice)

     Calories --------------- 150       Saturated Fat
     ~--------  3g Protein-------------- 10g

     Diabetic Food Exchange 1 starch, 2 fat
     From: John Davis
     Reformatted 4 youand yours via Nancy O'Brion and her
     Meal-Master

   -----
From
www.recipesource.com


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database 4652 (20091201) __________

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

Message: 3
Date: Tue, 01 Dec 2009 15:01:16 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Almond-Topped Pear Pie
Message-ID: <4B15760C.1020105@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                             Almond-Topped Pear Pie

   Recipe By     :
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Desserts                         Fruits
                   Pies

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3      teaspoons     Cornstarch
        1/8  teaspoon      Salt
      2      teaspoons     Butter or margarine
        1/2  teaspoon      Lemon rind -- grated
      4                    Pears; medium -- *
      1      cup           Flour -- unbleached
        1/4  teaspoon      Ginger -- ground
        1/2  cup           Almonds -- coarsely chopped
        1/4  teaspoon      Ginger -- ground
        1/2  cup           Corn syrup -- dark karo
      1      teaspoon      Lemon juice
      1                    Pie shell -- unbaked 9-inch
                           topping-------
        1/2  cup           Brown sugar -- firmly packed
        1/2  cup           Butter or margarine

   *    The pears should be pared and thinly sliced.
   There should be about 4 Combine the cornstarch, ginger and salt in a large
bowl.  Add the corn syrup, melted butter, lemon juice and lemon rind, stirring
until smooth. Add the pears and toss until well coated with the corn syrup
mixture. Arrange the mixture into the unbaked pie shell.  Prepare the Almond
Topping and sprinkle over the pears.  Bake in a preheated 400 degree F. oven
for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional
30 minutes or until the topping and crust are golden brown. Cool on a wire
rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut
in the butter, using a pastry blender, until crumbly. Stir in the almonds.

                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


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database 4652 (20091201) __________

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

Message: 4
Date: Tue, 01 Dec 2009 15:14:34 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Artichoke Tart in Walnut Pastry
Message-ID: <4B15792A.5080909@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.01

         Title: Artichoke Tart in Walnut Pastry
    Categories: Vegetables
         Yield: 8 servings

         8 ea Chopped scallions,                  3 ea Eggs
         1 c  Light cream                         1 c  All purpose flour
  	 1/2 pt Salt 			   8 tb Cold unsalted butter,
      cut up
       1/2 pt Salt                                1 cl Garlic, finely minced
         1 ea Egg                                 4 tb Butter ????? ea
         6 oz Jar marinated artichoke hear

     Ground pepper, to taste             8 oz Gruyere cheese, grated ?????
      WALNUT PASTRY                     1/2 c  walnuts, toasted, cooled Preheat
     oven to 375 degrees for 10 minutes. 1.   Saute scallions and garlic in
     butter until softened.  Cut artichoke 2.   Combine cream, eggs, salt and
     pepper in medium bowl. 3.   Sprinkle grated cheese over the bottom of the
     partially baked crust. 4.   Bake 35 minutes until golden and slightly
     puffy.  Let rest 10 WALNUT PASTRY 1.   Process walnuts until coarsely
     ground.  Add flour and salt to work 2.   Place pieces of butter atop dry
     ingredients and pulse until mixture 3.   Add egg and process just until
     mixture begins to hold together. Do 4. Remove dough from processor and
     shape into a flattened  disc.  Cover 5. Roll dough large enough to fit into
     10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of
     aluminum foil and fill with

   -----
From
www.recipesource.com


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database 4652 (20091201) __________

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

Message: 5
Date: Tue, 01 Dec 2009 15:29:29 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Recipe-Riot] Asparagus Ham Quiche
Message-ID: <4B157CA9.1060408@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]

         Title: Asparagus Ham Quiche
    Categories:
         Yield: 12 servings

         2 pk asparagus spears, frozen; 10
              - oz.,
         1 lb ham; cooked, chopped
         2 c  swiss cheese; shredded
       1/2 c  onion; chopped
         6    eggs
         2 c  milk
     1 1/2 c  buttermilk baking mix
         2 tb dried vegetable flakes
       1/4 ts pepper

     In two greased 9 inch pie plates, layer the asparagus, ham, cheese, and
     onion.  In a bowl, beat eggs. Add remaining ingredients and mix well.
     Divide in half and pour over asparagus mixture in each pie plate.  Bake at
     375 for 30 minutes or until a knife inserted near the center comes out
     clean.  Source:
Taste of Home Magazine
; June/July 1995.



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


   -----
From
www.recipesource.com


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database 4652 (20091201) __________

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http://www.eset.com





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

Message: 6
Date: Tue, 1 Dec 2009 14:32:49 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Recipe-Riot] THEME: Best Fruitcake Ever
Message-ID: <p06110415c73b43b24ea5@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Best Fruitcake Ever

Preparation Time: 45 minutes
Start to Finish Time: 3 hours
Yield: one 6-inch cake

A modern twist on the traditional holiday confection, this recipe uses a mixture
of dried fruits instead of the standard candied and glac?ed fruits. Not only are
dried fruits more readily available at your local market, but they also have a
deeper and more natural flavor (not as sweet). Ground almonds help keep the cake
moist during the long baking time, so you don't have to keep soaking it
afterwards.

     * Unsalted butter, softened, for greasing
     * 3/4 cup currants
     * 1/2 cup pitted dates, chopped
     * 1/2 cup dried apricots, chopped
     * 1/4 cup dried sour cherries, chopped
     * 1/3 cup brandy
     * 1 cup plus 2 tablespoons all-purpose flour
     * 2/3 cup ground almonds
     * 1/2 teaspoon baking powder
     * 1/4 teaspoon baking soda
     * 1/2 teaspoon kosher or sea salt
     * 8 tablespoons (1/4 pound, or 1 stick) unsalted butter, softened
     * 2/3 cup brown sugar
     * 1 teaspoon grated orange zest
     * 1 teaspoon grated lemon zest
     * 2 large eggs, room temperature

Place oven rack in middle position and heat oven to 300 degrees. Grease bottom
and sides of a 6-inch round cake pan with butter, line with parchment (a 6-inch
round on the bottom, plus a collar at least 4 inches high to cover the sides),
and set aside.

In a medium-size bowl, combine currants, dates, apricots, and cherries. In a
small saucepan, warm brandy gently over low heat. Add to fruit mixture and stir
to coat. Let mixture cool slightly, about 10 or 15 minutes.

In a clean medium-size bowl, whisk together flour, almonds, baking powder,
baking soda, and salt, and set aside. In the large bowl of a standing or
electric mixer, beat butter, brown sugar, and citrus zests on medium-high speed
until light and fluffy, about 2 minutes. Add eggs one at a time, beating well
after each addition and scraping down the sides of the bowl at least once.
Reduce speed to low, and add flour mixture in three parts, mixing until just
incorporated.

Fold in fruit mixture by hand, and scrape batter into the prepared cake pan.
Bake 1-1/2 to 2 hours, or until a skewer inserted into the center of the cake
comes out clean. Cool on wire rack until room temperature, about 3 hours, and
serve.



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

Message: 7
Date: Tue, 1 Dec 2009 14:34:36 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Bourbon Fruitcake Cookies
Message-ID: <p0611040fc73b43b14e81@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Bourbon Fruitcake Cookies

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 1/2 teaspoon ground cinnamon
3 cups flour, divided
1/2 cup baking soda
3 tablespoons buttermilk
1/2 cup bourbon
1 cup raisins, seedless
1 pound chopped pecans
1 pound candied pineapple, diced
4 ounces candied cherries, chopped
1 package (8 ounces) dates, chopped

Cream butter and sugar with electric mixer until light and fluffy. Add eggs, one
at a time, beating after each addition. Combine mace, nutmeg, cinnamon, and 2
cups of the flour in a bowl, stirring well. Combine soda and buttermilk in a
small bowl, stirring well. Gradually add flour mixture to butter mixture,
blending well after each addition. Add buttermilk mixture and bourbon, beating
well. Combine fruit and nuts in a large bowl; toss with remaining 1 cup flour.
Add fruit and nuts to the batter; stir until well blended. Drop batter by
teaspoonfuls onto cookie sheets. Bake at 325 degrees F. for 15 minutes. Store
cookies in an airtight container with an apple half to keep moist.



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

Message: 8
Date: Tue, 1 Dec 2009 14:33:14 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Pineapple-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Chocolate Fruitcake
Message-ID: <p06110413c73b43b14e9a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Chocolate Fruitcakes

1 cup butter or margarine
6 (1 ounce) square semisweet chocolate
1 1/4 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup red candied cherries, cut up
1 cup green candied pineapple, wedged
3/4 cup walnut halves
3/4 cup pecan halves

Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
Remove from heat, and cool about 15 minutes.

Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add
flour and salt, stirring until blended. Stir in cherries and next 3 ingredients.
Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2-inch loaf pans. Bake
at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes
out clean.

Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire
racks.

Seal cakes in heavy-duty plastic wrap, and refrigerate 8 hours before cutting.

Yields 4 (12-ounce) loaves.



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

Message: 9
Date: Tue, 1 Dec 2009 14:33:35 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Drunken Fruitcake
Message-ID: <p06110412c73b43b14e93@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Drunken Fruit Cake

Drunken Fruit:
1 envelope yeast
1/4 cup warm water
1 cup sliced canned peaches
1 cup canned pineapple chunks
1 cup apricot halves, drained
3 cups granulated sugar
1/2 cup brandy
1 cup red maraschino cherries, with juice

Drain peaches and pineapple. Dissolve yeast in warm water. Place all ingredients
in a loosely-sealed jar. Keep in a warm, preferably dark, spot. NEVER use a
metal spoon in this fruit. Never let the fruit get under less than 3 cups. Every
two weeks add 1 cup sugar and 1 cup drained fruit (if using maraschino cherries,
use the juice also). You may substitute pear slices or mandarin orange slices.

This is good served over ice cream or pound cake, also.

Drunken Fruit Cake:
3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
3 cups Drunken Fruit, drained
2 cups pecans, chopped
2 teaspoons vanilla extract
confectioners' sugar

Cream sugar and eggs. Add oil and vanilla extract.

Heat oven to 325 degrees F. Grease and flour a Bundt pan.

Sift dry ingredients together. Add to creamed mixture. Fold in Drunken Fruit and
pecans. Bake for 1 hour and 20 minutes.

Cool at least 45 minutes before removing from pan. Invert pan and tap sharply.

Cool 15 minutes more. Dust with confectioners' sugar.



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

Message: 10
Date: Tue, 1 Dec 2009 14:34:56 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Ethel's Fancy Dark Fruitcake
Message-ID: <p0611040ec73b43b14e7c@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Ethel's Fancy Dark Fruit Cake
>From Sonja

My mother-in-law Ethel Maybelle had a Christmas tradition that she made a
fruitcake for each of her 13 children.  Buying the ingredients was a principal
seasonal undertaking, her plan of attack launched with scribbled shopping lists
and major budgeting of her always skimpy finances.  Between stirring up huge
amounts of batter, she would be on the phone giving advice to dozens of friends
and neighbors who were always calling.  I love this cake warm from the oven, so
I always make a small loaf for instant snacking with a cup of coffee when I do
my annual Christmas baking.  Even people who don't like fruitcake seem to like
my mother-in-law's version.  She usually cured it with bourbon or a fine wine. 
After curing, this cake will fill a room with its wonderful aroma when the cake
tin is opened.


Ethel's Fancy Dark Fruit Cake


2 3/4 cups sifted all-purpose flour
3 large eggs
1/2 cup jam
1 cup butter
1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup chopped dates
1 cup raisins
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon allspice
2 tablespoons bourbon or Tennessee sipping whiskey
1/2 cup candied orange peel
1/2 cup candied lemon peel
1/2 cup candied cherries
1/2 cup candied pineapple
2 cups mixed candied fruits
1/2 cup sorghum molasses
1/2 cup broken pecan meats
1/2 cup black walnuts
1 cup English walnuts (or 1 1/2 cups walnuts if you can't get black walnuts)
1/2 cup chopped dried figs
1/2 cup applesauce or apple butter
optional:  1/2 cup chopped brazil nuts

Grease and line with waxed paper one large tube cake pan and one small loaf pan.
Sift 2 1/4 cup flour with baking powder, salt, and spices and set aside. Reserve
1/2 cup of the flour for flouring the fruits and nuts.  Cream butter with sugar
in A VERY LARGE MIXING BOWL.  One at a time, add eggs.  Mix well after each
addition.  Add 1/2 cup jam, 1/2 cup sorghum molasses, and 1/2 cup applesauce or
apple butter.  Stir well.  Add vanilla extract and the 2 tablespoons bourbon or
whiskey.  By thirds, add flour mixture to butter-sugar-egg mixture, stirring
well after each addition.  Put together in large bowl all the nuts and fruits. 
Use the reserved flour to flour fruit and nuts.  Slowly stir the combined,
floured fruits and nuts into the cake batter, mixing well to coat.  Turn batter
into greased tube pan and loaf pan.

Bake at 300 degrees for 1 hour and 15 minutes or until cake is brown and bounces
back when touched in the center.  Loaf cake will be done faster that the tube
cake.  Check loaf cake for doneness after about 55 minutes.  When done, turn
cakes out onto wire rack to cool.

Wrap cooled tube pan cake in cheesecloth.  Tuck a peeled apple in the center of
the cake and sprinkle cheesecloth wrappings and apple with 1 or 2 tablespoons of
chosen liquor for ripening.  Place wrapped, sprinkled cake in fruit cake tin and
seal.  Set aside to ripen for two to six weeks.

Once a week, open the tin and sprinkle cake with 1 teaspoon of chosen liquor. 
Slice loaf cake and serve immediately with coffee, tea, a glass of wine, or a
favorite dessert liqueur.  Loaf cake may also be served cold as a snack.  Recipe
makes one loaf cake and one approximately 5- to 6-and-1/2-pound tube cake.

Do not be overly generous with liquor when curing the cake.  Too much liquor
sprinkled on the cake will make the crumb tough and bitter.

The peeled, cored apple stuffed into the center hole of the cake will tenderize
and ripen the fruitcake.  Discard the apple after three weeks.  The apple may
look a little moldy by then, but it won't harm the cake.  Keep cake sealed when
not serving.



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

Message: 11
Date: Tue, 1 Dec 2009 14:35:14 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Ice Box Fruit Cake
Message-ID: <p0611040dc73b43b14e73@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

"Ice Box" Fruit Cake

     * 1 lb. Graham crackers
     * 1 lb. Marshmallows (mini)
     * 1 lb. Candied cherries (cut up small)
     * 1 lb. Raisins
     * 1 lb. Dates (cut up small)
     * 2 cups walnuts (chopped into small pieces)
     * 14 oz. Condensed milk (no substitutions)

Use a rolling pin to crush graham crackers into fine crumbs. Put the crumbs in a
large mixing bowl, with cut up candied cherries, raisins, cut up dates, and
chopped walnuts. Mix well.

Melt the marshmallows in a pot with the condensed milk. Stir constantly over a
low fire, so the mixture does not burn. Marshmallows will dissolve into a sticky
cream. Thoroughly mix the melted marshmallow cream with the dry ingredients.

Line a large Christmas tin, or 2 medium tins with saran wrap, tin foil, or wax
paper. Spoon the batter and press it uniformly. Before putting on the lid, cover
the batter with the same wrap. Put the tin(s) in your refrigerator until
serving.



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

Message: 12
Date: Tue, 1 Dec 2009 14:33:51 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Banana-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Spicy Banana Fruitccake
Message-ID: <p06110411c73b43b14e8e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Spicy Banana Fruit Cake

3 1/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 1/3 cups shortening
1 1/3 cups granulated sugar
4 eggs, beaten
2 cups mashed ripe banana
1 1/2 cups chopped nuts
1 cup raisins
4 cups diced candied fruits

Sift dry ingredients.

Cream shortening. Gradually blend in sugar. Beat in eggs. Add flour mixture
alternately with banana. Mix raisins, nuts and candied fruits into batter. Turn
into two well greased and floured 9-inch loaf pans. Bake at 300 degrees F for 2
hours or until done.



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

Message: 13
Date: Tue, 1 Dec 2009 14:33:01 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Keebler No-Bake Fruitcake
Message-ID: <p06110414c73b43b24e9f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Keebler No-Bake Fruitcake

1 box Keebler Cinnamon Crisp
1 (15 ounce) package seedless raisins
1 cup chopped pecans
1 cup chopped dates
1 (7 1/2 ounce) jar Marshmallow Cr me
1/2 cup milk
2 tablespoons dark corn syrup
1 tablespoon water

Roll Keebler Cinnamon Crisp to fine crumbs. Blend crumbs with raisins, nuts and
dates.

In large mixing bowl, blend Marshmallow Cr me and milk on medium speed of
electric mixer until smooth. Gradually add dry ingredients to marshmallow
mixture. Mixing until all crumbs are moistened. Press firmly into a wax paper
lined 8 1/2 x 2 1/2-inch loaf pan. Refrigerate at least 2 days before serving.

Garnish with fruit and nuts as desired.



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

Message: 14
Date: Tue, 1 Dec 2009 14:33:59 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Sweet Potato Fruitcake
Message-ID: <p06110410c73b43b14e87@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Sweet Potato Fruit Cake

This is a moist, economical cake.

2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs, separated
4 tablespoons hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups grated raw sweet potatoes
4 cups chopped pecans
1 cup dark raisins
1 cup light raisins
4 ounces red cherries
4 ounces green cherries
8 ounces candied mixed fruit

This requires a very large bowl to mix in. Blend sugar and oil. Add yolks; beat
well. Add hot water. Sift dry ingredients together. Add to sugar and yolk
mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in
nuts and fruit. Pour into a greased and floured tube cake pan. Bake at 250
degrees F for 2 1/2 hours. Cake is done when it pulls away from pan sides.

Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator.
It might pull apart when slicing. Just piece back together.



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

Message: 15
Date: Tue, 1 Dec 2009 14:37:07 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: White Fruitcake
Message-ID: <p0611040cc73b43b14e68@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

White Fruitcake

A nice alternative for those who don't like overly fruity and very dark spicy
fruitcakes. This one is light with just enough fruit and no added spices!

FRUIT
2 cups coconut
1 1/2 cups candied pineapple
1 1/2 cups candied cherries
1 1/2 cups slivered almonds
1 1/2 cups light raisins
1 cup flour, mixed with fruit until fruit is thoroughly coated

DRY INGREDIENTS
1 2/3 cups flour
1 teaspoon salt
1 teaspoon baking powder

LIQUID INGREDIENTS
1 cup pineapple juice
1 teaspoon almond extract

OTHER
1 cup butter
2 cups sugar
4 eggs

1. Cream together butter, sugar, and almond extract.

2. Add eggs one at a time, beating well after each addition.

3. Add remaining dry ingredients alternately with pineapple juice.

4. (Make three dry and three liquid additions, combining lightly after each).

5. Add floured fruit, mix well.

6. BAKING: Place batter in prepared cake pan/pans.

7. Can be baked in a spring form pan, Bundt pan or 2 loaf pans.

8. Bake times will vary depending on pan size chosen so time shown is only an
estimate.

9. You the instruction given to test for doneness.

10. Put a small pan filled with water in the oven.

11. (To prevent the cake from drying too much) Place pan/pans in oven.

12. Bake at 275?F for 2 hours (Test to see if cake is baked by inserting a long
skewer or knitting needle into cake. If the item comes out clean, the cake is
cooked. If batter is attached to the item, the cake needs to bake longer.).



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

Message: 16
Date: Tue, 1 Dec 2009 17:15:37 -0800
From: Jamie R <craftncook@...>
To: Bread-Machine-Recipes@...,
	 Home-Bakery@..., Just-Breads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Dessert-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Bread-Machine Panettone
Message-ID: <p06110429c73b6c2acad8@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

November 28, 1999
The Charleston Post & Courier

Thanks to Gene Godawski of West Ashley for this recipe from the 1994 edition
ofFleischmann's Yeast's "Bread Machine Favorites."

Bread-Machine Panettone
(Makes a 1-pound loaf)

2/3 cup milk
1 large egg
1 tablespoon butter or margarine, cut up
  3/4 teaspoon salt
2 cups bread flour
1/4 cup coarsely chopped dried or candied pineapple
1/4 cup chopped candied citron, drained of syrup
1 teaspoon anise seed, crushed
1 1/2 teaspoons bread-machine yeast

Add ingredients to machine pan in the order suggested by manufacturer, adding
pineapple and citron with flour. If dough is too dry or stiff or too soft or
slack, adjust dough consistency. Recommended cycle: Basic/white bread, light or
medium/normal color setting.

Note: To make a 1 1/2-pound loaf, use 3/4 cup plus 2 tablespoons milk, 1 large
egg, 2 tablespoons butter, 1 teaspoon salt, 3 cups bread flour, 1/3 cup coarsely
chopped dried or candied pineapple, 1/3 cup chopped candied citron (drained of
syrup), 1 1/2 teaspoons anise seed (crushed) and 2 teaspoons bread-machine
yeast. If your machine pan holds 10 cups of water or less, use the 1-pound-loaf
recipe.



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

Message: 17
Date: Tue, 1 Dec 2009 17:14:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Fruitcake
Message-ID: <p0611042cc73b6c32ccac@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Fruitcake
11/18/99 in the Baton Rouge Advocate

8 to 10 lbs. crystallized fruit
2 cups all-purpose flour (if you like more dough, add one more cup)
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. cinnamon
4 lbs. pecans
1 lb. walnuts
1/2 lb. golden raisins
1/2 lb. butter
6 eggs, separated
1/2 lb. light brown sugar
1/2 cup fig preserves
1 cup whiskey
1/2 cup cherry juice
1 tsp. vanilla extract

1.Place all of the fruit in a very large mixing bowl.

2.In a medium mixing bowl, mix flour, baking powder and spices. Dredge fruit
with flour combination until all of the fruit is covered with flour. Add nuts
and raisins.

3.Cream butter with egg yolks and brown sugar until sugar is well dissolved and
very light in color. Add fig preserves, whiskey, cherry juice and vanilla
extract.

4.Beat egg whites until stiff and add to dough mixture. Check dough to see if
enough juice for baking. If more liquid is desired, add a little more cherry
juice.

5.Grease pans with butter. Pour batter into pans. Place a pan of water in the
bottom of oven. Bake in a 250- to 300-degree oven until done (about 2 1/2
hours).

Makes two regular loaf cakes, four small loaf cakes, two bundt cakes and about
five dozen fruitcake cookies.



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

Message: 18
Date: Tue, 1 Dec 2009 17:16:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Recipe-Riot] THEME: Pan Dulce
Message-ID: <p06110428c73b6c28ca45@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

November 28, 1999
The Charleston Post & Courier

Maxwell Mowry of Charleston writes, "This recipe for panettone comes from
Italyby way of Argentina. I got this recipe when I lived in Buenos Aires in the
early l970s. Since there are more people of Italian ancestry in Argentina than
of Spanish ancestry, it is not surprising to find panettone there, where it is
called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina,
pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in
Argentina sell special tall cylindrical springform pans to bake the pan dulce,
but an empty, greased 1-pound coffee can may be used."

Pan Dulce

1 cup raisins
1/2 cup candied fruit
1/2 cup chopped nuts
3 tablespoons brandy
2 envelopes yeast
1 cup warm water
4 1/2 cups sifted all-purpose flour (sift before measuring)
1/2 cup sugar
1/2 cup softened butter or margarine
4 eggs
1 teaspoon salt
1 teaspoon vanilla

The night before making the bread, soak the raisins, fruit and nuts in the
brandy.

The next day, dissolve the yeast in the warm water (105 degrees-115 degrees) for
about 10 minutes. Sift and stir in 1 cup of the flour. Cover and permit to rise
in a warm place until doubled.

Sift the sugar. Beat softened butter until creamy, then add sugar gradually,
blending until light and creamy. Beat in 3 of the eggs, one at a time. (Save the
fourth egg for the glaze.) Add salt and vanilla. Beat this into the flour-yeast
mixture. Sift and gradually beat in the remaining 3 1/2 cups flour. Beat dough
for 5 minutes. Add brandy-soaked fruit and nuts. Cover bowl and let dough rise
in a warm, dry place for 2 hours or until doubled in bulk.

Place dough in a greased panettone pan (or an empty greased 1-pound coffee can),
and let it rise for 30 minutes. Make a deep, crosslike slash with a sharp knife
in the top and brush with the remaining egg, well-beaten. Bake at 350 degrees
for 1 hour and 10-15 minutes.



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

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Today's Topics:

    1. THEME: Black Bean Soup (Jamie R)
    2. THEME: Black Olive Bruschetta (Jamie R)
    3. THEME: Black Soybean-Stuffed Cornbread (Jamie R)
    4. THEME: Black Soybean Succotash (Jamie R)
    5. THEME: Blueberry-Corn Griddle Cakes (Jamie R)
    6. THEME: Smothered Seitan Medallions In Mixed Mushroom Gravy
       (Jamie R)
    7. THEME: Pumpkin Cheesecake with Candied Cranberries (Jamie R)
    8. THEME: Tofu Pumpkin Pie (Jamie R)
    9. THEME: Aqua on the Water's Polenta (Jamie R)
   10. THEME: Moroccan Couscous with Saffron (Jamie R)
   11. THEME: Cheesy, Oozy Guacamole Bean Dip (Jamie R)
   12. Chocolate Peanut Butter Cups (Jamie R)
   13. THEME: Pumpkin Pie Bites (Jamie R)
   14. THEME: Lemony Quinoa with Butternut Squash (Jamie R)
   15. THEME: Spiced Rice and Lentil Squares (Jamie R)
   16. ADMIN: This Month's Themes (Jamie R)
   17. TODAY'S THEME: Fruitcake (Jamie R)


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

Message: 1
Date: Mon, 30 Nov 2009 18:41:32 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Black Bean Soup
Message-ID: <p0624082cc73a2b785ef9@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Black Bean Soup - Series 5
Source: ChristinaCooks.com

A unique soup, quite dramatic to serve, with its rich, black color
and splendidly sweet flavor. This kind of soup is quite nice when you
are needing a bit of stamina in your life. Bean soups are great
endurance-builders and combined with roasted sweet onions and
butternut squash, you create tremendous strength in your middle
organs and digestive system. A great starter to an autumn or winter
meal.

extra virgin olive oil
1 sweet onion, thin half moon slices
soy sauce
1/4 cup mirin or white wine
3 cups spring or filtered water
4 cups cooked black turtle beans
3 teaspoons brown rice miso
2 tablespoons balsamic vinegar
small handful fresh flatleaf parsley, minced, for garnish

Place a small amount of oil in a soup pot, with the onions and turn
the heat to medium. As soon as the onions begin to sizzle, add a
splash of soy sauce and saute 1-2 minutes. Add mirin, water and black
beans and bring to a boil, covered. Reduce heat to low and cook until
beans are very soft, about 15 minutes. Transfer soup, by ladles, into
a food mill, chinois or food processor and puree until smooth. Return
to low heat. Remove a small amount of hot broth and puree miso. Stir
into soup and simmer, uncovered for 3-4 minutes to activate the
enzyme activity of the miso. Just before serving, stir in balsamic
vinegar. Serve soup garnished with fresh parsley.




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

Message: 2
Date: Mon, 30 Nov 2009 18:42:14 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: Black Olive Bruschetta
Message-ID: <p0624082bc73a2b755e59@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Black Olive Bruschetta
Source: ChristinaCooks.com

It's said in Italian folklore that olives are the food of love.
Perhaps this bruschetta will show if it's truth or legend. Food of
love or not, this sensual, richly flavored starter course is a
delicious way to begin a meal.

extra virgin olive oil
1-2 cloves fresh garlic, finely minced
1-2 shallots, finely minced
sea salt
mirin
1/4 (one quarter) cup coarsely chopped pine nuts
1/2 (one half) cup pitted, finely minced, oil-cured black olives
4-6 thick slices whole grain baguette
fresh parsley, finely minced

Preheat oven to 400? and line a baking sheet with parchment.

Place 2-3 tablespoons oil in a skillet, along with garlic, shallots
and a generous pinch of salt. Turn heat to medium.

When the shallots begin to sizzle, sprinkle lightly with mirin and
saute for 2-3 minutes. Stir in pine nuts and olives, season lightly
with salt (taste first, remember the olives?) and saute for 2-3
minutes more.

Slice the bread and lightly brush both sides with oil. Arrange bread
on baking sheet and bake until lightly browned and crispy at the
edges.

Remove from oven and spoon olive mixture onto each piece. This
topping is strongly-flavored, so use it to each person's taste. Makes
2-3 servings.

Note: You may have extra topping in this recipe. It will keep,
refrigerated, for 1-2 weeks.





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

Message: 3
Date: Mon, 30 Nov 2009 18:42:45 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Black Soybean-Stuffed Cornbread
Message-ID: <p0624082ac73a2b725da8@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Black Soybean-Stuffed Cornbread - Series 7
Source: ChristinaCooks.com

Warming, nourishing and comforting, casseroles are like a warm
embrace. In this case, we layer vitalizing cornbread with spicy black
soybeans to create a deep heat and sparkling strength without
weighing you down.

filling
extra virgin olive oil
1-2 cloves fresh garlic, thinly sliced
1/2 yellow onion, diced
sea salt
generous pinch red pepper flakes
1 1/2 cups cooked black soybeans
1 small can diced tomatoes, drained

cornbread
2 cups Bob's Red Mill whole wheat pastry flour
1 cup Bob's Red Mill yellow cornmeal
2 1/2 teaspoons baking powder
generous pinch sea salt
1/3 cup light olive oil
1/2 -1 cup Pearl Original or Green Tea Soymilk
2 tablespoons finely minced chives

Preheat oven to 350? and lightly oil and flour a deep-dish pie plate.

For the filling, place a small amount of oil in a skillet, with
garlic and onions.

Turn the heat to medium and when the onions begin to sizzle, add a
pinch of salt and saute for 1-2 minutes. Add pepper flakes and beans,
stirring to combine ingredients. Add diced tomatoes and bring to a
low boil. Reduce heat to low and cook for 20-30 minutes, uncovered,
stirring frequently. The mixture will naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in
a mixing bowl and whisk briskly. Add olive oil and mix well. Slowly
stir in soymilk until you achieve a thick, spoonable batter. Finally,
fold in chives. Spoon half the batter into the prepared pie plate.
Top with soybean mixture, covering the cornbread completely. Spoon
remaining batter over the beans, again, covering completely. Bake
until the center of the cornbread springs back to the touch, 35-40
minutes. Remove from oven and allow to cool for at least 15 minutes
before slicing into wedges. Makes 4-8 servings.



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

Message: 4
Date: Mon, 30 Nov 2009 18:43:07 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Black Soybean Succotash
Message-ID: <p06240829c73a2b6e5cde@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Black Soybean Succotash - Series 6
Source: ChristinaCooks.com

1 cup black soybeans -- rinsed well
1 piece kombu
3 cups water
2 tablespoons extra virgin olive oil
1 yellow onion -- diced
1 tablespoon soy sauce
1 teaspoon mirin
2 cups corn kernels
1 cup soymilk
4 tablespoons fresh chives -- minced
3 each cherry tomatoes -- thinly sliced

Heat dry skillet over medium heat and pan toast the black soybeans.
At first, they will wrinkle and then they will split open, revealing
a white line through the beans. After about 80% of the beans are
split and they are quite fragrant, transfer them to a pressure
cooker. Work the kombu to the bottom of the pot, under the beans. Add
the water and bring to boil, covered, over medium heat. Allow a boil
uncovered for five minutes. Seal the pressure cooker and bring to
full pressure. Reduce the heat to low and cook beans for 45 minutes.
Remove from the heat and allow pressure to reduce naturally.

Add the oil and onions to a deep skillet and place over medium heat
when the onion begins to sizzle, saut? with a dash of soy sauce until
limp, about two minutes. Stir in the mirin, corn, and soymilk, season
lightly with soy sauce, reduce heat to low, and cook until slightly
thickened, five the seven minutes. Stir in cooked black soybeans and
simmer one to two minutes, just to build the flavor. Remove from the
heat and stir in the chives. Serve garnished with a cherry tomato
slices.




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

Message: 5
Date: Mon, 30 Nov 2009 18:44:22 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com, Food-on-TV@...
Subject: [Recipe-Riot] THEME: Blueberry-Corn Griddle Cakes
Message-ID: <p06240828c73a2b6d5ca6@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Blueberry-Corn Griddle Cakes - Series 7
Source: ChristinaCooks.com

A simply yummy summer breakfast for those weekend mornings when life
is slow and easy. Served with blueberry rice syrup,

this breakfast showcases the season's best at its best.

1 1/2 cups Bob's Red Mill whole wheat pastry flour
1/2 cup Bob's Red Mill yellow cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1 teaspoon brown rice vinegar
light olive oil
1-2 cups Pearl Creamy Vanilla Soymilk
1 1/2 cups fresh blueberries, sorted, rinsed well
Suzanne's Specialties Blueberry Rice Nectar

Whisk together flour, cornmeal, salt and baking powder. Mix in lemon
zest, rice vinegar and 2 tablespoons oil.

Slowly mix in soymilk to create a thin batter. Fold in blueberries.

Lightly oil (with olive oil) a griddle or skillet and warm over
medium heat. Spoon batter onto hot griddle to form 3-inch rounds and
cook until golden. Flip each pancake and cook until golden.

Serve smothered in blueberry rice syrup. Makes about 24 pancakes.




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

Message: 6
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <craftncook@...>
To: Just-Main-Dishes@googlegroups.com,
	 Mushroom-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Smothered Seitan Medallions In Mixed
	 Mushroom Gravy
Message-ID: <p06240826c73a1dc92a06@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Smothered Seitan Medallions In Mixed Mushroom Gravy
http://www.thekindlife.com

1 lb Seitan cut into medallions
5 tbs arrowroot powder
1 cup plus 2 tbs olive oil, divided
1 large onion, thinly sliced,2 cups)
5 cloves garlic, minced2 tbs)
2 cups mixed mushroom gravy next recipe)
2 cups mushroom stock
1 cup finely chopped green cabbage
2 jalepeno chiles, minced
1/4 cup thinly sliced green onions
2 tbs chopped parsley

Coat seitan pieces with arrowroot.
Heat 1/2 cup oil in skillet over medium high heat.
Fry half of seitan in oil 3 minutes per side.
Transfer to paper-towel lined plate.Discard oil, wipe out skillet,
and repeat with 1/2 cup oil and remaining seitan.
Discard oil.
Add remaining 2 tbs oil and onion to hot skillet.
Increase heat to high and saute 3 minutes.
Reduce heat to medium, and saute 10 more minutes.
Add garlic and saute for 3 minutes.
Stir in Mixed Mushroom Gravy, Mushroom Stock, and seitan.
Cover and let simmer for 30 minutes.
Add cabbage, and cook 3 minutes.
Stir in jalepenos, green onion and parsley.

Mixed Mushroom Gravy

INGREDIENTS
2 tbs olive oil
1/4 lb button mushrooms
1/4 lb baby bella mushrooms
2 tbs all-purpose flour
1 cup unflavored rice milk
1 cup mushroom stock
1/2 tsp salt
1/2 tsp white pepper

STEPS
Heat 1 tbs olive oil in a saucepan over medium heat.
Add all mushrooms, and saute for 5 minutes.
Stir in flour and remaining 1 tbs oil.
Reduce heat to low, and cook ten minutes or until flour begins to
brown, whisking continuously.
Whisk in rice milk, mushroom stock, salt, and white pepper.
Simmer 15 minutes, or until thickened, whisking often.



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

Message: 7
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Pumpkin Cheesecake with Candied
	 Cranberries
Message-ID: <p06240825c73a1dc6293f@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pumpkin Cheesecake with Candied Cranberries
http://www.thekindlife.com


Candied Cranberries

INGREDIENTS
2 Cups fresh cranberries, rinsed and drained (
2 Cups sugar substitute (either maple syrup or agave nectar,
whichever you prefer)

STEPS
Prick each cranberry several times with straight pin. (
Bring sugar substitute and water to boil over medium heat. (
Cook until sugar reaches 230 F on candy thermometer. (
Add cranberries, and cook ten minutes or until syrup gels a bit. (
Remove berries with slotted spoon and lay out on plate.
Save in refrigerator for adding to top of cheesecake later. ( (

Crust

INGREDIENTS
Pre-made organic vegan graham-cracker crust (for ease)
or, if you prefer to make your own
10 sheets vegan graham crackers (
1/4 tsp salt (
2 oz Earth Balance butter

STEPS (if you aren't using premade) (
Process crackers and salt into fine crumbs in food processor.
Add Earth Balance and pulse to combine. (
Press mixture into bottom and half way up sides of 9 inch spring form pan. ( (

Cheesecake Filling

INGREDIENTS
12 oz. silken tofu (
8 oz. vegan cream cheese (
3/4 can Whole Foods Organic Pumpkin Pie Filling (
1/4 cup agave nectar
1/4 tsp ground nutmeg (
1/4 tsp ground cinnamon ( (

STEPS
Puree all ingredients in food processor until very smooth, about 3-5 minutes. (
Pour into crust and bake at 350 F for 50 minutes. (
Chill completely in refrigerator at least 3 hours, up to overnight. (
Garnish with candied cranberries, slice and serve.




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

Message: 8
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Tofu Pumpkin Pie
Message-ID: <p06240824c73a1dc22884@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tofu Pumpkin Pie
http://vegweb.com/index.php?topic=6174.0
http://www.thekindlife.com

SERVES 8

1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell

STEPS
Preheat oven to 425 F.
Blend the pumpkin and sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to
350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don't use the low fat tofu, then the pie tastes like it was
made with tofu.



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

Message: 9
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <craftncook@...>
To: Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com, Restaurant Recipes List
	 <Restaurant-Recipes@...>
Subject: [Recipe-Riot] THEME: Aqua on the Water's Polenta
Message-ID: <p06240823c73a1dbf27c4@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Polenta
http://www.thekindlife.com

Posted by Alicia Silverstone on Nov 6, 2009

The guys at Aqua on the Water in Connecticut were so nice and gave me
the recipe to the polenta that they prepared for me! I wanted to
share it with you all, because it was yummy and polenta recipes can
be tricky. I was very happy with this one.

I haven't made it at home yet, but as soon as I am home for a minute
I plan to. I hope you enjoy, and I would love to see pictures and
hear how your polenta turns out!

2 cups water
3/4 cup of polenta
3 tablespoons of marinara or 1 small fresh tomato diced
1 teaspoon diced shallot (peeled)
1/2 teaspoon diced garlic
3 tablespoons extra virgin olive oil
1 small leek diced and washed
1/2 small turnip diced & roasted until soft, diced & tossed with extra
virgin olive oil, roasted or steamed until soft
1/4 teaspoon curry powder
1/4 teaspoon smoked paprika
Pinch of sage
Pinch of basil
Pinch of thyme
Pinch of cinnamon
Pinch of brown sugar (although they use brown sugar, you can use
maple or brown rice syrup instead)
Salt & pepper to taste

STEPS
In a medium saucepan, heat 3 tablespoons of virgin olive oil.
Add shallots, garlic & leeks and turnip.
Cook for a couple of minutes.
Stirring frequently, add water and seasonings.
Slowly stir in polenta, cooking on medium heat (about 5 minutes)
until desired consistency is reached.
If you like it thinner, add a little more water
Add salt and pepper to taste.
Drizzle with extra virgin olive oil.



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

Message: 10
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <craftncook@...>
To: Just-Pasta@googlegroups.com, Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Moroccan Couscous with Saffron
Message-ID: <p06240822c73a1dbc26f5@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Moroccan Couscous with Saffron
http://www.thekindlife.com

Posted by Alicia Silverstone on Oct 30, 2009

I found this recipe in a magazine and changed it up to make a
healthier version.  It's SO good.  When I make this, I have it for
breakfast, lunch, dinner, and for leftovers.  Definitely make a big
batch of it.  It's great for big family meals, and stays good in the
fridge for a few days.  And ladies, it's a great dish to have right
before your period.

I just made it for my dad and he loved it!  I surprised him and my
mom by cooking them a huge meal.  I made the Couscous, the Sweet
Potato-Lentil Stew, Baby Bok Choy Drizzled with Ume Vinaigrette, and
the Peach Crumble for dessert.  It was a massive feast!  They were
super impressed.

SERVES 6

2 cups peeled butternut squash, cut into 1/4" to 1/2" cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4" to 1/2" cubes
1 1/2 cups zucchini, cut into 3/4" cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

Preheat the oven to 375 degrees F.

Place the squash, onion, carrots and zucchini on a baking sheet and
toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.

Roast for 25 to 30 minutes, turning once with a spatula about midway through.

While the vegetables roast, bring the vegetable broth to a boil in a saucepan.

Remove the pan from the heat, and stir in the butter, remaining 1/2
teaspoon pepper, cumin, saffron and salt to taste.

Cover the pan and steep for 15 minutes.

Scrape the roasted vegetables and their juices into a large bowl, and
add the couscous.

Bring the vegetable broth back to a boil, and pour over the couscous
mixture all at once.

Cover tightly with a plate and allow to stand for 15 minutes.

Add the scallions, toss the couscous and vegetables with a fork, and serve.



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

Message: 11
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Appetizers@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Recipe-Riot] THEME: Cheesy, Oozy Guacamole Bean Dip
Message-ID: <p06240821c73a1db92643@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Cheesy, Oozy Guacamole Bean Dip
http://www.thekindlife.com

Posted by Alicia Silverstone on Oct 23, 2009

I first had this at a party about 10 years ago. That recipe was my
inspiration for this healthier version.

We like to make this for football games. My husband Christopher is a
huge Cleveland Browns fan. They never really win, but he always roots
for them. He dresses our pit-bull in a Brown's shirt during the
games! Super cute.

Reminder: this recipe doesn't belong in the superhero family, but
it's loads better than what you usually find in party dips. When I
was on The View recently, the ladies loved it. Bottom line - this dip
is clean, dirty fun....

SERVES 8

1 16-ounce) can refried beans
3 large avocados
3 tablespoons fresh lime juice
2 8-ounce) containers nondairy sour cream
1 packet taco seasoning I use Bearitos, but if you are avoiding all
white sugar, make your own mix with chili powder, ground cumin, onion
powder, hot paprika or cayenne, and salt)
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives, or more if you like
5 tomatoes, chopped
2 cups shredded vegan Cheddar cheese

Preheat the oven to 350 degrees.

Spread a layer of refried beans in the bottom of an 8 inch by 8 inch
quart glass baking dish.

Pit and peel the avocados, and place in a bowl.

Mash the avocados together with the lime juice, and spread on top of
the refried beans.

Stir together the sour cream and taco seasoning, and spread over the avocado.

Sprinkle the chiles over the sour cream, and top with a layer of black olives.

Add the tomatoes, and sprinkle with the cheese.

Heat the dip for 15-30 minutes or until heated through and the cheese
is a bit melted.

Serve warm or at room temperature.



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

Message: 12
Date: Mon, 30 Nov 2009 20:09:00 -0800
From: Jamie R <