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Real Food for Real People Holiday- Issue #2

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  • Kaylin
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    Message 1 of 1 , Nov 28, 2009

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      Real Food for Real People Recipe Email Magazine
      FREE recipes to your email!
         Holiday- Issue #2, November 28, 2009        

      RF4RP is a Real Food for Real People publication, ISSN: 1528-9621


      "Brighten someone's day! Share today's issue with a friend"


      In this Special Holiday issue #2:

      Recipes: *Pumpkin Bread in a Flowerpot, Flowerpot Challah Bread, Flower Pot Plum Pudding, Grandma Vesta's Filled Cookies, Toffee Bars, Coconut Mounds, Almond Joy Candy Bars, Wonderful Fudge*
      Replies from Subscribers:  Olena's Cream Cheese Kolacky, Strawberry Jell-O Salad, Very Easy Fudge, Marshmallow Popcorn Balls, Mince Meat Fruit Cake

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      And Here Are Today's Recipes!



      Pumpkin Bread in a flower pot

      Use a basic pumpkin bread recipe with the changes, adding 1/2 pumpkin and 1/2 pumpkin pie mix instead of straight pumpkin giving it an extra added zip. The flower pot I use are the reddish orange clay type, not glazed. Use small ones that will hold about 2 cups batter.

      First soak the clay pots in water for a minimum of 1/2 hour totally submerged. Then line the inside with heavy duty aluminum foil, leaving it hanging over the side. Be sure the foil covers the inside of the pot totally. Pre-heat oven to proper temp, 350. Bake 40-60 minutes until test shows middle to be done. Remove and let cool along time. When getting ready to give as a gift trim the foil that it baked in so that it doesn't go over the top of the pot. Wrap the outside in colored paper, or foil, finishing with cellophane, ribbons, bows etc. Then place plastic flowers (the realer looking the better) in the bread and scrunch up the cellophane or wrap to cover the top of the pot. The bread looks like potted dirt giving the illusion of a potted plant. This works real well with the plastic poinsettias.

      Pumpkin Bread

      2 eggs, beaten
      1 1/2 cup sugar
      1 cup pumpkin
      1/2 cup oil
      1/4 cup water
      1/4 tsp baking powder
      1 tsp soda
      3/4 tsp salt
      1/2 tsp cloves
      1/2 tsp cinnamon
      1 2/3 cup flour

      Combine eggs and sugar; mix well. Add pumpkin, oil, and water. Blend thoroughly. Add all dry ingredients. Bake in small clay flower pots, filling them half full. Bake in 350 oven for about 1 hour.

      Flower Pot Challah Bread

      makes 2 loaves

      1 1/2 cups warm water (110 degrees F/45 degrees C)
      1/2 cup margarine
      6 cups all-purpose flour
      2 tablespoons active dry yeast
      1/2 cup white sugar
      2 teaspoons salt
      3 eggs
      1 tablespoon vegetable oil

      1- In a small bowl, melt butter in the warm water.
      2- In a separate bowl, mix 4 cups flour, yeast, sugar, and salt. Add eggs and melted butter mixture to form dough. Knead for 5-10 minutes, slowly adding more flour. Watch for blisters on the dough, and do not knead too much. Oil top of the bread. Let it rest in a warm place for 2-3 hours.
      3- Push dough down, and let it rise again. Don't over-rise or the bread will be too tough.
      4- Shape the dough and put it into 2 clean, greased terracotta flower pots. Let loaves rise for 30 minutes more. Bake in a preheated 350 degree F (175 degree C) oven for 35 minutes.


      Flower Pot Plum Pudding

      1/2 C Shortening
      1 C pitted, dried Prunes (diced)
      1/3 C Brown Sugar
      1 C Raisins
      2 Eggs
      3/4 C Walnuts, chopped
      1 1/2 C Flour
      1 C Quick Oats
      2 tsp. Baking Powder
      1 C soft, fine Bread Crumbs
      2 tsp. grated Orange Rind
      3 C Apple Sauce
      3/4 C Cinnamon
      1/2 C Rum
      3/4 tsp. Nutmeg
      1/2 C Molasses
      1/4 Cloves

      Cream Shortening and Sugar together until light. Beat in Eggs. Add Flour with remaining ingredients. Combine Apple Sauce, Rum and Molasses; add to creamed mixture alternately with the dry Flour mixture, beating well after each addition. Use enough wrap to line and enclose the contents of a large (1 1/2 qt. capacity) clay flower pot; plus a 3" overlap. Overlap the film edges of the wrap over the pudding loosely, to allow for rising. Double fold the foil edges out, bend them toward the center. Place the pot on a rack in a pot. Add boiling Water to come up one-third the way of flower pot. Cover the pot and boil the pudding steadily for 2 - 2 1/2 hr., until it is firm to the touch. Add more boiling Water to maintain the original level.

      Remove the pudding from the flower pot to a heated serving plate. Serve with Hard Sauce. To blaze, heat 1/4 C Brandy in a metal spoon, ignite it and pour it over the pudding.

      To make individual puddings, tear off 8 strips of wrap, each 15" long. Line eight small clay flower pots (3/4 C size) with the wrap and fill pots with Pudding batter. Place rack in pot, add pots with Water 1/3 way up pot and boil for 1 hr.

      * Exported from MasterCook *

      Grandma Vesta's Filled Cookies

      Recipe By : Real Food for Real People
      Serving Size : 18 Preparation Time :0:00
      Categories : Holiday

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 cup Sugar
      1 1/2 Tablespoons Vegetable Shortening
      3 Eggs
      1 cup Milk
      2 teaspoons Baking Powder
      1/2 teaspoon Salt
      1 teaspoon Vanilla

      1 cup Raisins
      1 cup Chocolate Chips
      1 cup Nuts -- chopped
      Cornstarch -- as needed
      Flour -- as needed

      Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 3 inch circles with the lip of a drinking glass or a biscuit cutter.

      Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips. Drop 1 teaspoon of filling onto a dough circle. Cover with second dough circle and seal edges. Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and frost/decorate as desired. Store in closed container to keep soft. These cookies freeze well.

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

      Toffee Bars

      1 box graham crackers
      2 sticks butter
      1 c. brown sugar
      12 oz choc chips

      Line 15 x 10 cookie sheet with foil. Cover pan with 1 layer graham crackers side by side. Melt butter & brown sugar in small sauce pan. Boil 3 minutes- STIRRING CONSTANTLY. Pour over crackers IMMEDIATELY and spread mixture evenly. Bake at 350 for 10-12 mins. Remove and sprinkle choc. chips over top. Let soften a bit then spread evenly. Refrigerate 45 mins then break into uneven shaped pieces. Store in sealed container in fridge. OPTION: can sprinkle with chopped nuts after spreading the softened choc. chips.

      Coconut Mounds

      3/4 cup mashed potatoes
      1 pound powdered sugar
      1 pound macaroon coconut
      1/2 tsp. almond extract

      Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate.


      Almond Joy Candy Bars

      5 Oz. Sweetened condensed milk
      1 tsp. Vanilla extract
      2 Cups Powdered sugar
      14 Ounces Premium shredded coconut
      - OR flaked coconut
      24 Ounces Milk chocolate chips
      1 Cup Whole dry roasted almonds

      Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.

      Wonderful Fudge

      1 12oz pkg. semi-sweet chocolate chips
      1 8oz pkg. cream cheese, softened
      1 lb. box powdered sugar, sifted
      1 tsp. vanilla
      1 cup nuts if desired

      Butter a 8x8 square pan. Set aside. Melt chocolate in a double boiler or the microwave until completely smooth. Place melted chocolate and next 3 ingredients in a large bowl. Butter hands. Mix with hands. This is a bit messy, but the most efficient. When completely mixed, add nuts. Spread in buttered pan. Cover with plastic wrap and refrigerate overnight. Set out on counter about an hour before trying to cut the pieces.



      *Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin


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      Gift Giving Set 1

      This fun holiday gift giving set will enable you to make and give gifts to family, friends, neighbors, co-workers and even that hard-to-give-to person on your list! This amazing collection includes:

       Gift Size Mixes,   Gifts & Mixes,    Cake Mixes in Jars Soup & Spice Mixes, and  Comfort Drinks & Coffee Cakes

      Click on the titles above for sample recipes from this limited offer e-book collection.  This collection is valued at 25.00 when sold separately but is on sale now for 19.99!

      See more at: www.realfood4realpeople.com/holidaycatalog.htm


      Holiday Recipes from our wonderful Subscribers!


      About this section:

      This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

      How To Submit A Holiday Recipe or Question:
      If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@...  with the word Holiday in the subject line.

      Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.


      Olena's Cream Cheese Kolacky

      1 8 ounce package cream cheese, softened
      1 lb. (4 sticks) butter, softened
      3 cups all-purpose flour
      Powdered sugar

      Cream Cheese filling --
      8 ounces fruit flavored or plain cream cheese, softened
      2 teaspoons sugar
      1 teaspoon vanilla extract
      For cream cheese filling, stir together the ounces cream cheese, sugar and vanilla extract in a small bowl. Set aside.


      1/2 cup any flavor fruit jam

      In a medium bowl, mix together butter and cream cheese until smooth.
      Add flour until well blended. Divide dough in half, shape each half into a ball and wrap with plastic wrap. Refrigerate 4 hours or overnight (overnight is best).

      Heat oven to 350 degrees. Using 1 dough packet at a time, on a lightly floured surface, roll the dough out to 1/4 inch thickness. (If dough is too sticky, refrigerate for 1/2 an hour.) Cut dough into circles with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the filling into the center of each circle. Close cookies by folding circles in half and pressing the edges to seal. Place cookies onto greased cookie sheets and bake for 10-12 minutes. Cool. Sprinkle lightly with powdered sugar.

      Olena           superukie3@...


      This is a salad recipe that my son always requests for any holiday meal. It can be made sugar free by using sugar-free Jell-o and slicing whole frozen strawberries and putting Splenda on them.

      Strawberry Jell-O Salad

      1 (6 oz.) box strawberry Jell-O
      2 (10 oz. each) frozen strawberries, undrained
      1 small can crushed pineapple, undrained
      12 or 16 oz. sour cream
      2 c. boiling water

      Add Jell-O to boiling water, stirring until dissolved. Add frozen strawberries, stirring until strawberries are broken apart. Add pineapple. Pour 1/2 of Jell-O mixture into oblong glass dish or decorative bowl. Refrigerate until set. Spread sour cream over Jell-O mixture. Carefully pour remaining Jell-O mixture over sour cream layer. Refrigerate until set.

      Shirley Hamilton        rn_director@...



      This recipe for fudge is for Sue. This is soooo easy. Although I don't like these "cream drop" candies on their own, they make wonderful fudge!

      Very Easy Fudge

      1 or 2 bags cream drop candies (depending on how thick you want your fudge)
      chopped walnuts or pecans (optional)

      In a microwave safe bowl, heat the entire bag of cream drops stirring every 10 seconds or so until they are all melted and creamy. Add nuts and mix well. Line a 8x8 pan with wax paper and pour in melted candy. Place in fridge until firm.

      We love peanut butter fudge, so I add 1 cup (or more depending on your taste) creamy peanut butter when I add the nuts to the melted cream drops. This is so yummy and is the only fudge recipe that I make b/c it is good and most important...... simple!


      Shannon          shann823@...


      Tina asked for a marshmallow caramel corn recipe. Mr. Google turned up this one, however, it has no brown sugar in it. Perhaps the sugar can be added at step 3.

      Marshmallow Popcorn Balls

      Submitted by: Kory
      Prep Time: 10 Minutes
      Cook Time: 20 Minutes
      Ready In: 30 Minutes
      Yields: 8 servings

      "These are very easy popcorn balls to make. The marshmallows make them similar to crispy rice cereal bars that are so popular. Made with marshmallows, these are sweet, crispy, and chewy. Everyone's favorite combination!"

      1 tablespoon vegetable oil
      1/2 cup unpopped popcorn
      6 tablespoons butter
      5 cups miniature marshmallows

      1. Grease a 9x13 inch baking dish. Set aside.
      2. Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan. (Alternatively, use a popcorn popper.)
      3. Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
      4. Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
      5. Form popcorn into 8 balls.

      Jack          jpoulter@...


      Mince Meat Fruit Cake

      1 package, (box) mince meat
      2 1/2 cups milk
      1 pound raisins
      1 cup nuts
      1/2 cup melted butter
      1 cup sugar
      2 egg yolks
      2 cup flour
      1 teaspoon baking soda
      2 egg whites

      Soak mince meat in hot milk. Cool. Add raisins, nuts, melted butter and egg yolks. Add flour, sugar and soda. Fold in stiffly beaten egg whites. Bake in well greased and floured pans in low oven 300° for 1 1/2 hours. Any amount of candied fruit and nuts can be used. Put a pan of water under bread tins while baking.

      Judy          kenjud@...


      Please support/visit our sponsors- they make this service possible.


      Gift Giving Set

      Give gifts unlike anything else they will receive this year!  These gifts will be remembered long after the holiday glow has faded away.  This unique collection includes:

      Cooking Journals in Jars & More!,   Child Size Mixes & More! and Bandana Fundraisers.

      Click on the titles above for sample recipes from this limited offer e-book collection of favorites!  This collection is valued at 17.50 when sold separately, but is on sale now for 12.95!

      See more at: www.realfood4realpeople.com/holidaycatalog.htm



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      (C)1994-2009, Kaylin White/Real Food for Real People. All rights reserved.

      Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.


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