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auntie2atrio
08/03/2007, 08:07 PM
RECIPE NEWSLETTER #3: APRIL 29, 2007
RECIPES IN THIS NEWSLETTER

SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER & PECAN PIECES
ORANGE BOURBON BUTTER (ACCOMPANYING RECIPE)
SPICED PECANS (ACCOMPANYING RECIPE)
CINNAMON ROLLS
BANANA BLUEBERRY MUFFINS
PROCUITTO PARMESAN BISCUITS

CREAMY MINTED SWEET PEA SOUP
WHITE BEAN & CHICKEN CHILI
LAYERED MEXICAN SPREAD
JALEPENO CORN BREAD
SEVEN GRAIN BREAD
HERB BUTTER (ACCOMPANYING RECIPE)
SPINACH & GRILLED CORN SALAD
BAKED ZUCHINNI
BEEF 'N BROCCOLI NOODLE BOWL
BRUSCHETTA CHICKEN BAKE
CAMPBELL'S BEEF STIR FRY
HEAVENLY FETTUCCINE FOR TWO



BASIC BATTER **SPECIAL INSERT**
RICH CHOCOLATE CAKE **SPECIAL INSERT**
CREAMSICKLE CUPCAKES **SPECIAL**


PLUM FRANGIPANE TART
LEMON MERINGUE PIE
STRAWBERRY PEACH CRISP
SIMPLE PUMPKIN SPICE CAKE
MOIST & CREAMY COCONUT CAKE

SOURCES USED IN THIS NEWSLETTER

WOMANSDAY.COM
SAN DIEGO UNION TRIBUNE
SAN DIEGO UNION TRIBUNE/ PARADE MAGAZINE SUNDAY EDITION
KRAFTFOODS.COM
TRUDY FROM ILLINOIS (MEMBER OF OUR GREAT RECIPE NEWSLETTER)
CAROLYN FROM CALIFORNIA (MEMBER OF OUR GREAT RECIPE NEWSLETTER)
DEBBIE FROM TENNESSEE (MEMBER OF OUR GREAT RECIPE NEWSLETTER)
MARTHA STEWART MAGAZINE
FOODNETWORK.COM
MSNBC.COM
SAVON PHARMACISTS MAGAZINE SAN DIEGO CALIFORNIA
CAMPBELLS.COM

BREAKFAST/ BRUNCH

SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER & SPICED PECANS
SOURCE: BLACK EYED SUSAN'S/ FOOD NETWORK 12-06-06
DIFFICULTY: EASY
PREP TIME: 45 MINUTES
INACTIVE PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR, 20 MINUTES
YIELDS: 8 SERVINGS
PREHEAT OVEN: 350 DEGREES

INGREDIENTS:
2 LOAVES SOURDOUGH BAGUETTES
4 EGGS, BEATEN
MELTED BUTTER, FOR BRUSHING GRIDDLE (OPTIONAL)
ORANGE BOURBON BUTTER (OPTIONAL)
SPICED PECANS (OPTIONAL)

INSTRUCTIONS:
Preheat a large nonstick griddle or large skillet over high heat. Slice the bread on a diagonal into one-inch slices. Thouroughly coat the bread with the beaten eggs, but do not soak the bread in the mixture--it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices onto the griddle. Cook over high heat until golden brown & cooked through, about 3 to 4 minutes per side. Remove from the pan to warm plates. Top each serving with Orange Bourbon Butter & sprinkle with 2 tablespoons of Spiced Pecans. Serve immediately.

ORANGE BOURBON BUTTER (ACCOMPANYING RECIPE)
INGREDIENTS:
2 TABLESPOONS ORANGE ZEST
8 TABLESPOONS BUTTER (1 STICK), UNSALTED, SOFTENED
1 TABLESPOON BOURBON (OPTIONAL)

INSTRUCTIONS:
Cream the butter in a mixture. Add the bourbon & the orange zest & mix well. Leave at room temperature & serve with french toast. Refrigerate any leftovers.

SPICED PECANS (ACCOMPANYING RECIPE)
INGREDIENTS:
1/4 CUP SUGAR
1/2 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND CLOVES
1/2 TEASPOON GROUND FENNEL SEED
1/2 TEASPOON STAR ANISE SEED
1/2 TEASPOON FINELY GROUND PEPPER
1/2 CUP PECAN PIECES
1 EGG WHITE, BEATEN UNTIL FOAMY

INSTRUCTIONS:
In a small bowl, mix the sugar & spices & set aside. In another medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar & spice blend to the pecans & toss together until well coated. Turn the nut mixture onto a nonstick cookie sheet & bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool &then chop into small pieces.

CINNAMON ROLLS
SOURCE: PAULA'S HOME COOKING FOOD NETWORK 08-13-06
DIFFICULTY: MEDIUM
PREP TIME: 20 MINUTES
INACTIVE PREP TIME: 1 HOUR
COOK TIME: 30 MINUTES
YIELDS: 12 TO 15 SERVINGS

INGREDIENTS: (FOR THE DOUGH)
1/4 -OZ PKG. YEAST
1/2 CUP WARM WATER
1/2 CUP SCALDED MILK
1/4 CUP SUGAR
1/3 CUP BUTTER OR SHORTENING
1 TEASPOON SALT
1 EGG
3 1/2 TO 4 CUPS FLOUR
INGREDIENTS: (FOR THE FILLING)
1/2 CUP MELTED BUTTER + MORE FOR THE PAN
3/4 CUP SUGAR + MORE FOR THE PAN
2 TABLESPOONS GROUND CINNAMON
3/4 CUP RAISINS, WALNUTS OR PECANS (OPTIONAL)
INGREDIENTS: (FOR THE GLAZE)
4 TABLESPOONS BUTTER
2 TABLESPOONS POWDERED SUGAR
1 TEASPOON VANILLA
3 TO 6 TABLESPOONS HOT WATER

INSTRUCTIONS:
Heat oven to 350 degrees. In a small bowl, dissolve yeast in warm water & set aside. In a large bowl, mix milk, sugar, melted butter, salt, & egg. Add 2 cups of the flour & mix until smooth. Add the yeast mixture. Mix in the remaining flour until dough gets easy to handle. Knead the dough on a lightly floured surface for 5 to 10 minutes. Place in a well greased bowl, cover & let rise until it is doubled in size, usually 1 to 1 1/2 hours. When doubled in size,punch down the dough. Roll out on a floured surface into a 15 x 9-inch rectangle. Spread melted butter all over the dough. Mix cinnamon & the sugar & sprinkle over the butter dough. Then sprinkle with walnuts, pecans, or raisins, if desired. Beginning at the 15 inch side, roll up the dough & pinch the edge together to seal.Cut into 12 to 15 slices. Coat the bottom of the baking pan with butter & sprinkle with sugar. Place cinnamon roll slices close together in the pan & let rise once again until the dough is doubled, about an additional 45 minutes. Bake for 30 minutes or until nicely browned. Meanwhile, mix butter, powdered sugar, & vanilla. Add the HOT water one tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

BANANA BLUEBERRY MUFFINS
SOURCE: WEEKENDMSNBC.COM 10-10-06
PREHEAT OVEN TO: 375 DEGREES
SHOULD YIELD: 10 TO 20 + MUFFINS

INGREDIENTS:
3 CUPS ALL-PURPOSE + A FEW TABLESPOONS FOR COATING BLUEBERRIES (YOU COAT THE BLUEBERRIES FIRST SO THAT WHEN YOU ADD THEM TO THE MIX, THEY DON'T SINK TO THE BOTTOM OF THE DISH)
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
2 TEASPOON FINELY GRATED LEMON ZEST
3/4 CUP (1/4 STICK) UNSALTED BUTTER, SOFTENED
1 1/2 CUPS FIRMLY PACKED LIGHT BROWN SUGAR
2 1/2 CUPS VERY RIPE MASHED BANANAS(ABOUT 4 TO 5 MEDIUM BROWN BANANAS, ALMOST FULLY BROWN)
2 LARGE EGGS, AT ROOM TEMPERATURE
1/4 CUP APPLE JUICE
2 CUPS BLUEBERRIES

INSTRUCTIONS:
Preheat the oven to 375 degrees. Thoroughly grease 2 muffin tins. In a large bowl, combine the flour, baking powder, baking soda, salt, & lemon zest. Set aside. In another large bowl, cream the butter & brown sugar together on medium speed of an electric mixer, about 3 minutes, until fluffly, Mix in the bananas, eggs, & apple juice. Mix in the flour...by hand just until moistened. In a small bowl, toss the blueberries with a couple of tablespoons of flour just until coated. Discard the excess flour. Gently fold in the coated blueberries into the batter. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. Bake for 18 to 22 miutes or until a toothpick inserted comes out clean. Cool the muffins in the pans on a wire rack for about 10 minutes. Remove from the muffin tins & serve slightly warm.

PROSCUITTO PARMESAN BISCUITS
SOURCE: SANDRA LEE FOOD NETWORK 2-17-07
DIFFICULTY: EASY
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
YIELDS: 12 BISCUITS

INGREDIENTS:
2 1/4 CUPS BAKING MIX (RECOMMENDED: "BISQUICK")
2/3 CUP CREAM
3 OZ. PROSCUITTO, FINELY CHOPPED
1/2 TEASPOON PEPPER
EXTRA VIRGIN OLIVE OIL
GRATED PARMESAN CHEESE

INSTRUCTIONS:
Preheat the oven to 450 degrees. In a large mixing bowl, combine the baking mix, proscuitto, the cream, & black pepper; toss this just until combined. On a lighlty floured surface, start to knead the dough about 10 times & form into a ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist the cutter. THE DOUGH WILL NOT RISE PROPERLY. Place the biscuits on an ungreased cookie sheet. Lightly brush the tops with oil & sprinkle with grated parmesan cheese. Bake for 10 minutes or until golden brown.

SOUPS

CREAMY MINTED SWEET PEA SOUP
SOURCE: SAN DIEGO UNION TRIBUNE PARADE MAGAZINE SUNDAY EDITION 4-1-07
YIELDS: 8 SERVINGS

INGREDIENTS:
2 LEEKS, TOUGH OUTER LEAVES REMOVED
1 TABLESPOON VINEGAR
2 TABLESPOONS UNSALTED BUTTER
2 TABLESPOONS OLIVE OIL
4 PKGS. (10 OZ. EACH) FROZEN PEAS, THAWED
8 CUPS CHICKEN BROTH
1 CUP FRESH MINT LEAVES
1 CUP HEAVY WHIPPING CREAM
SALT & PEPPER TO TASTE
SOUR CREAM, FOR GARNISH
FRESH CHIVES, FOR GARNISH

INSTRUCTIONS:
Trim the roots & all but two inches of green from the leeks; halve them lengthwise. Place in a bowl, add the vinegar & enough water to cover. Soak for 30 minutes to remove the dirt. After soaking, carefully remove the leeks, rinse, & pat dry. Chop coarsely. Melt the butter with the oil in a large, heavy pot over medium-low heat. Add the leeks & cook until softened, about 12 minutes, stirring occasionally. Add the peas & the broth to the pot & bring to a boil. Reduce the heat to medium-low & simmer, partially covered, for 15 minutes. Add the mint & cool slightly. Puree the soup in batches until smooth. Add the cream & season with salt & pepper. To serve cold, cover & chill well in the refrigerator. To serve hot, reheat gently; do not boil. Garnish each portion with a dollop of soup cream & a sprinkle of fresh chives.

STEWS

WHITE BEAN & CHICKEN CHILI
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-01-06
YIELDS: 4 SERVINGS
START TO FINISH: 20 MINUTES

INGREDIENTS:
3 SKINLESS, BONELESS CHICKEN BREAST HALVES(ABOUT 1POUND TOTAL), FRESH OR FROZEN
1 TEASPOON OLIVE OIL
1 LARGE ONION (ABOUT 1 CUP CHOPPED)
1 TABLESPOON MINCED GARLIC
1 CAN (15 OZ.) GREAT NORTHERN WHITE BEANS
1 CAN (19 OZ.) CANNELLINI BEANS (SMALL WHITE BEANS)
1 CAN (4 1/2 OZ.) CHOPPED GREEN CHILIES
1 1/2 TEASPOONS GROUND CUMIN
1 TEASPOON GROUND PEPPER
1/8 TEASPOON CAYENNE PEPPER
1 CAN (14 1/2 OZ.) FAT-FREE CHICKEN BROTH
2 TABLESPOONS CORNSTARCH
2 TABLESPOONS WATER
1/2 CUP SHREDDED MONTEREY JACK CHEESE (OPTIONAL)
1/4 CUP REDUCED-FAT SOUR CREAM (OPTIONAL)

INSTRUCTIONS:
If the chicken is frozen, run it under hot water & remove any packaging. Place the chicken on a microwave-safe plate & microwave for 2 minutes, uncovered on high, to begin defrosting. Meanwhile heat the oil on medium-high heat in a 4 1/2-quart Dutch oven OR soup pot. Peel & coursely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking. Cut the chicken, partially defrosted OR fresh, into bite-size chunnks, add them to the pot & stir occasionally. Add the garlic & continue to cook. While the chicken cooks, rinse & drain both of the beans & drain the chilies. Add the chilies to the pot along with the cumin, pepper, & the cayenne pepper. Raise the heat to high, & add the broth & drained beans. Meanwhile, combine the cornstarch & water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through (even if you began with partially defrosted chicken). Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from the heat and serve. Garnish with cheese & sour cream, if desired.

SIDE DISHES

SPINACH AND GRILLED CORN SALAD
SOURCE: MARTHA STEWART MAGAZINE AUGUST 2005
PREP TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
2 EARS OF CORN, SHUCKED
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, + MORE FOR BRUSHING
SALT & PEPPER FOR SEASONING
1 TABLESPOON BALSALMIC VINEGAR
6 OZ. BABY SPINACH ( ABOUT 6 CUPS)
1/2 MEDIUM RED ONION, THINLY SLICED

INSTRUCTIONS:
Preheat the grill to high (if using a charcoal grill, the coals are ready when you can hold your hand about 5 inches above the grate for just 2 seconds). Lightly brush corn with oil, then season with salt & pepper. Grill the corn, turning until tender & blackened in places, about 8 minutes. Let cool slightly. Stand a cob on it's end & carefully cut off the kernels with a sharp knife using a downward motion. Repeat with the other ears. Put the vinegar in a small bowl, & add the oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, the onion, & grilled corn in a serving bowl; season with salt & pepper.Toss salad with dressing just before serving.

BAKED ZUCHINNI
SOURCE: DEBBIE 4-27-07 (RECIPE NEWSLETTER MEMBER FROM TENNESSEE)
BAKE: 375 DEGREES

INGREDIENTS:
MEDIUM ZUCHINNI SQUASH (AS MANY AS YOU WISH TO MAKE), WASHED
BUTTER OR MARGARINE
SALT, PEPPER, & GARLIC POWDER TO TASTE
GRATED PARMESAN CHEESE

INSTRUCTIONS:
Cut each zuchinni in half crosswise & then again lengthwise, making four sections from each one. Spread a thin layer of butter or margarine on the long side of each piece. Place them in a shallow casserole dish that has been sprayed with non-stick cooking spray. Sprinkle each with salt, pepper, & garlic powder. Top each with a generous sprinkling of each parmesan cheese. Bake at 375 degrees for about 30 to 35 minutes or until golden brown.

DIPS & MARINADES

LAYERED MEXICAN SPREAD
SOURCE: KRAFTFOODS.COM 4-28-07
RECIPE RATING: 3 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 2 CUPS OR 16 SERVINGS, 2 TABLESPOONS EACH

INGREDIENTS:
1 PKG. (8 OZ.) CREAM CHEESE, SOFTENED
1/2 CUP THICK 'N CHUNKY SALSA
1 CUP MEXICAN STYLE SHREDDED CHEESE
TOPPING CHOICES:
1/2 CUP CANNED BLACK BEANS, DRAINED & RINSED
1/4 CUP CHOPPED CILANTRO
1/4 CUP SLICED GREEN ONIONS
1/2 CUP SLICED PITTED RIPE OLIVES
1/2 CUP COARSELY CHOPPED AVOCADOS

INSTRUCTIONS:
Spread the softened cream cheese onto the bottom of a large pie plate or platter. Top with the salsa, shredded cheese, & toppings. Serve with crackers, chips, or cut-up fresh vegetables.
**Note**: Jazz It Up... Can't decide on one topping? Try a combination.

MAIN DISHES

BEEF 'N' BROCCOLI NOODLE BOWL
SOURCE: KRAFTFOODS.COM 4-26-07
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
YIELDS: 4 SERVINGS, ABOUT 1/2 CUP EACH

INGREDIENTS:
8 OZ. (1/2 OF A 16-OZ. PKG) LINGUINE, UNCOOKED
1 TABLESPOON OIL
1 LB. BONELESS BEEF SIRLOIN STEAK, THINLY SLICED
1 CUP BROCCOLI FLORETS
2 CARROTS, SLICED (ABOUT 1 CUP)
1/2 CUP BEEF BROTH
1/3 CUP HOISIN SAUCE
1/4 CUP BALSAMIC VINAIGRETTE DRESSING
1 TABLESPOON MINCED GINGERROOT

INSTRUCTIONS:
Cook pasta as directed on the package. Meanwhile, heat the oil in a large nonstick skillet on medium-high heat. Add the sliced steak, broccoli, & carrots; cook & stir for approximately 4 minutes or until the steak is evenly browned. Add the broth, hoisin sauce, dressing, & gingerroot. Toss & cover. Reduce heat to medium-low; simmer for 3 minutes, or until vegetables are crisp-tender, stirring occasionally. Drain the pasta & return to the pan. Add the steak mixture & toss lightly.
**Note**: Jazz It Up...Sprinkle with 3 Tablespoons chopped peanuts just before serving.
**Substitution**: Any vegetables you have on hand can be used in place of the broccoli & carrots.

BRUSCHETTA CHICKEN BAKE
SOURCE: KRAFTFOODS.COM 4-26-07
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
YIELDS: 6 SERVINGS, 1 CUP EACH

INGREDIENTS:
1 CAN (14 1/2 OZ.) DICED TOMATOES, UNDRAINED
1 PKG. (6 OZ.) "STOVE TOP" STUFFING MIX FOR CHICKEN
1/2 CUP WATER
1 TEASPOON DRIED BASIL LEAVES
2 CLOVES GARLIC, MINCED
1 1/2 LBS. BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO BITE-SIZE PIECES
1 CUP SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

INSTRUCTIONS:
Preheat the oven to 400 degrees. Place the tomatoes in a medium bowl. Add the stuffing mix, water & garlic; stir just until stuffing mix is moistened. Set aside. Place the chicken in a 13 x 9-inch baking dish & sprinkle with the basil & the cheese. Bake at 400 degrees for 30 minutes or until the chicken is cooked through.
**Substitute**: Prepare as directed, omitting the garlic & using "Stove Top" Stuffing Mix Italian Style w/ Roasted Garlic.

CAMPBELL'S BEEF STIR FRY 4-26-07
SOURCE: CAMPBELLS.COM
PREP/COOK TIME: 25 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 LB. BONELESS BEEF SIRLOIN STEAK OR TOP ROUND STEAK, 3/4" THICK
2 TABLESPOONS CORNSTARCH
1 CAN (10 1/2 OZ.) CAMPBELLS CONDENSED BEEF BROTH
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS OIL
3 CUPS CUP-UP VEGETABLES
1/4 TEASPOON GARLIC POWDER OR 1 CLOVE GARLIC, MINCED
HOT COOKED RICE

INSTRUCTIONS:Slice beef into very thin strips. Mix the cornstarch, broth, & soy sauce until smooth. Set aside. Heat the oil in a skillet. Add the beef & stir-fry until browned & the juices evaporate. Push the beef to one side of the skillet. Add the cut up vegetables & garlic powder or minced garlic, & stir fry this until the veggies are crisp tender. Stir cornstarch mixture in & toss lightly. Cook until mixture boils & thickens. Serve over hot rice.
**Tip**: For vegetable choices, use broccoli florets, sliced carrots, onions, or red or green pepper strips.

HEAVENLY FETTUCCINE FOR TWO
SOURCE: CARROLYN 4-26-07 (RECIPE NEWSLETTER MEMBER FROM CALIFORNIA)

INGREDIENTS:
3 SLICES BACON, SLICED THICK
2 GREEN ONIONS, CHOPPED
1/4 CUP WHIPPING CREAM
1/4 LB. FETTUCCINE
1/4 CUP PARMESAN CHEESE, FRESHLY GRATED
1/3 CUP BASIL, CHOPPED FRESH
SALT & PEPPER TO TASTE
EXTRA PARMESAN CHEESE, FRESHLY GRATED FOR GARNISH

INSTRUCTIONS:
Cook the bacon in a heavy skillet over medium heat until it begins to brown. Add the green onions & stir until softened, about 1 minute. Add the cream & simmer until it begins to thickens, approximately another minute or so. Mix in the parmesan cheese & basil. Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender, but still firm to the bite (al dente), stirring occasionally. Drain well. Return to the hot pot. Add the sauce & stir to coat. Season with salt & pepper. Sprinkle with a little extra grated parmesan cheese & serve immediately.

BREADS

JALAPENO CORN BREAD
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
YIELDS: 4 TO 6 SERVINGS

INGREDIENTS:
5 TABLESPOONS MELTED BUTTER, DIVIDED USE
2 FRESH JALAPENO CHILES, MINCED
1 CUP FRESH OR CANNED CORN KERNELS (DRAINED WELL, IF CANNED)
1 SMALL RED ONION, CHOPPED
1 CUP MILK
2 EGGS
1 CUP FLOUR
1 1/2 TEASPOONS BAKING POWDER
1 1/2 TEASPOONS SALT
1 1/2 TEASPOONS SUGAR
1 CUP CORNMEAL
2 OZ. CHEDDAR OR OTHER CHEESE, GRATED
HERB BUTTER (OPTIONAL, RECIPE IN NEWSLETTER #1, ALSO RECIPE BELOW)

INSTRUCTIONS:
Preheat oven to 400 degrees. Using one tablespoon of the butter, grease an 8-inch square pan, or line the pan with baking parchment paper. In a 2-quart mixing bowl, combine the chilies, the corn, & the onion. In a small bowl, combine milk, eggs, & the remaining butter; add to the chile-corn-onion mixture. Sift together the flour, baking powder, salt, & sugar. Stir in the cornmeal. Gradually stir flour mixture & cheddar cheese into the chile & corn mixture until just combined & slightly lumpy. Do not stir to a smooth texture or corn bread will be tough.Pour batter into prepared pan. Bake until top is golden brown & a skewer inserted 2 inches from the edge comes out clean, about 35 to 40 minutes. Cut into squares to serve. Serve with Herb Butter, if desired. Recipe will follow.

HERB BUTTER (ACCOMPANYING RECIPE)
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
YIELDS: ABOUT 1/2 CUP

INGREDIENTS:
1/2 CUP UNSALTED BUTTER, SOFTENED
2 SHALLOTS, MINCED
3 TABLESPOONS FRESH HERBS ( PARSLEY, BASIL, CHIVES, TARRAGON, OR A BLEND)
1 TABLESPOON WHITE WINE VINEGAR
SALT & PEPPER TO TASTE

INSTRUCTIONS:
Place the butter in a food processor or a 2-cup mixing bowl. Add the shallots, vinegar, herbs, salt, & pepper. Mix well. Roll into a cyliner or spoon into candy/butter molds. Cover with plastic wrap, over wrap that with aluminun foil & store in the refrigerator for up to a week. Store in the freezer for up to 2 months. Remove from wrapping or molds for serving purposes.

SEVEN-GRAIN BREAD
SOURCE: SAVON PHARMACIES, SAN DIEGO CALIFORNIA 11-16-06
PREP TIME: 30 MINUTES
RISE TIME: 1 HOUR + 30 MINUTES
BAKE TIME: 40 MINUTES
YIELDS: 1 LOAF (16 SERVINGS)

INGREDIENTS:
3/4 TO 1 1/4 CUPS ALL-PURPOSE FLOUR
1/2 CUP SEVEN GRAIN CEREAL
1 PKG. ACTIVE DRY YEAST
2/3 CUP WATER
1/3 CUP APPLESAUCE
2 TABLESPOONS HONEY
1 TEASPOON SALT
1 EGG
1/3 CUP SHELLED SUNFLOWER SEEDS
1 3/4 CUPS WHOLE WHEAT FLOUR

INSTRUCTIONS:
In a large mixing bowl, mix together 3/4 cup of the all-purpose flour, the cereal, & the yeast; set this aside. In a medium saucepan, combine the water, applesauce, honey, & salt; heat & stir just until warm (120 to 130 degrees). Add the applesauce mixture & egg to the flour mixture. Beat with an electric mixture on low to medium speed for 30 seconds to 1 minute, scraping the bowl constantly. Beat on HIGH for 3 minutes. Using a wooden spoon, stir in the sunflower seeds, the whole wheat flour, & the remaining all purpose flour. Turn out the dough onto a lightly floured surface. Knead in enough all-purpose flour to make a moderately stiff dough that is smooth & eleastic (6 to 8 minutes total). Shape dough into a ball.Place into a lightly greased bowl; turn once. Cover, let rice in a warm place until dough doubles in size (approximately 1 to 1 1/2 hours). Punch dough down. Turn it out again onto a lightly floured surface; cover once more &let rest for 10 minutes. Lightly grease an 8 x 4 x 2-inch pan (or what ever you have available). Shape the dough into a loaf. Place in prepared pan. Cover & let rise until nearly doubled in the pan a third time (approximately 30 to 45 minutes). Bake in a 375 degree oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped (if necessary, to prevent excess browning, cover loosely with foil for the last 10 minutes of baking). Immediately remove the bread & cool on a wire rack.
**Note**: I'm sure this recipe can be made in a bread maker, just follow your manufacturer's instructions for your style bread machine.


CAKES & COOKIES

MOIST & CREAMY COCONUT CAKE
SOURCE: TRUDY 4-25-07 (RECIPE NEWSLETTER MEMBER FROM ILLINOIS)

INGREDIENTS:
1 PKG (2 LAYER SIZE) DUNCAN HINES YELLOW OR WHITE PUDDING CAKE MIX OR COCONUT CAKE MIX
1 1/2 CUPS MILK
1 1/2 CUPS SUGAR
2 CUPS ANGEL COCONUT
3 1/2 CUPS (8 OZ.) COOL WHIP TOPPING

INSTRUCTIONS:
Prepare cake as directed on package. Cool for 15 minutes. Poke holes in the cake with a two-tined meat fork & turn the fork to make the holes larger OR use a wooden spoon handle, but do not turn it. Combine the milk, sugar, & a 1/2 cup of the coconut in a saucepan, Bring to a boil. Reduce the heat & simmer for one minute. Carefully spoon this mixture over the warm cake & allow it to soak in. Cool this completely. Fold a 1/2 cup of the coconut into the Cool Whip & spread this over the cake. Sprinkle remaining coconut over the cake. Chill overnight & keep in the refrigerator.
**Note**: Excellent for coconut lovers. One could melt a dark chocolate bar (like a MOUNDS BAR) & drizzle over the cake.

SIMPLE PUMPKIN SPICE CAKE
SOURCE: TRUDY 4-24-07 (RECIPE NEWSLETTER MEMBER FROM ILLINOIS)

INGREDIENTS:
1 BOX (18 OZ.) SPICE CAKE MIX
1 (1 LB.) CAN PUMPKIN (PLAIN, OR WITH SPICES; YOUR CHOICE)
1/4 CUP OR A BIT LESS OF HONEY

INSTRUCTIONS:
Mix all these ingredients together until well blended. Put into a slightly oiled pan of your choice. Bake at 350 degrees for as long as the cake directions tell you for the size pan you used.
**Note**: These are great cupcakes with Cool Whip "frosting".

PIES

LEMON MERINGUE PIE
SOURCE: SAN DIEGO UNION TRIBUNE PARADE MAGAZINE SUNDAY EDITION 4-1-07
YIELDS: 8 SERVINGS

INGREDIENTS (FOR THE PIE CRUST):
1 PREPARED UNBAKED 9-INCH PIE CRUST
INGREDIENTS (FOR THE LEMON FILLING):
1 1/4 CUPS SUGAR
1/3 CUP CORNSTARCH
1/4 TEASPOON SALT
4 LARGE EGG YOLKS
1/4 CUP LEMON JUICE + 2 TABLESPOONS LEMON ZEST
2 TABLESPOONS BUTTER
INGREDIENTS (FOR THE MERINGUE):
5 LARGE EGG WHITES
1/4 TEASPOON CREAM OF TARTAR
1/2 CUP SUGAR
1/4 TEASPOON SALT

INSTRUCTIONS:
Preheat the oven to 350 degrees. Prebake the pie crust according to directions until light golden brown, usually about 13 minutes. Cool on a rack. Raise the temperature to 400 degrees. To prepare the filling: Combine sugar, cornstarch, & salt in a 2-quart sauce pot. Stir in 1 1/2 cups tepid water until smooth. Place over medium heat & gently boil to thicken, stirring constantly, about 1 minute. Then remove for the heat. Whisk yolks in a bowl. Whisking constantly, slowly pour 1/4 of the hot sugar mixture back into the pot. Stir in the lemon juice, zest, & butter & return to the heat; bring to a boil, stirring constantly. Allow to thicken for about 2 minutes & remove again from the heat. Pour filling into prepared pie crust. To prepare the meringue: Beat the egg whites, cream of tartar, & salt with an electric mixer at low speed until soft peaks begin to form. Increase speed to medium & add the sugar, a tablespoon at a time, beating just until stiff peaks form. Spoon the meringue over the filling, mounding in the center, then spreading to the outer edges. Bake the pie in the center of the oven until the meringue edges are lightly browned, about 5 to 7 minutes. Cool on a wire rack to room temperature, then refrigerate for at least 3 hours before serving.
**Note**: When forming the peaks, use the back of a spoon to make some spectacular swirls.

STRAWBERRY PEACH CRISP
SOURCE: KRAFTFOODS.COM 4-28-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
YIELDS: 8 SERVINGS, 1/2 CUP EACH

INGREDIENTS:
1/2 CUP FLOUR, DIVIDED
2 CANS (15 1/4 OZ. EACH) PEACH SLICES
2 CUPS HALVED STRAWBERRIES
3/4 CUP + 2 TABLESPOONS FIRMLY PACKED LIGHT BROWN SUGAR
1/4 CUP (1/2 STICK) COLD BUTTER
3 CUPS "POST" HONEY BUNCHES OF OATS WITH ALMONDS CEREAL, LIGHTLY CRUSHED

INSTRUCTIONS:
Preheat the oven to 350 degrees. Remove 2 tablespoons of the flour & set aside. Toss the peaches with the stawberries, 3/4 cup sugar & the remaining flour in a large bowl. Place in an ungreased 9-inch square baking dish. Mix the reserved 2 tablespoons flour & the 2 tablespoons of sugar in a separate large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the cereal; stir until well blended. Sprinkle over fruit mixture. Bake for 25 minutes or until topping is lightly browned. Serve topped with whipped topping.
**Variation**: Strawberry-Rhubarb Crisp: Substitute 2 cups sliced fresh rhubarb (about 1/2-inch thick) for the peach slices.

PLUM FRANGIPANE TART
SOURCE: WOMANSDAY MAGAZINE 9-12-06
ACTIVE PREP: 20 MINUTES
TOTAL TIME: 1 HOUR
YIELDS: 8 SERVINGS

INGREDIENTS:
1 ROLL (7 OZ.) ALMOND PASTE
1 REFRIGERATED PIE CRUST
3 MEDIUM RED OR BLACK PLUMS (ABOUT 1 LB EACH) EACH CUT INTO 8 WEDGES
2 TABLESPOONS SUGAR

INSTRUCTIONS:
Heat the oven to 450 degrees. Have a baking sheet ready. With a rolling pin, roll the almond paste between two sheets of plastic wrap to an 8-inch in diameter circle. Unroll the pie crust directly onto the ungreased baking sheet. Peel the plastic wrap from the almond paste; center onto thte pie crust. Arrange plum wedges onto the almond paste. Sprinkle with sugar, fold the edges of the pastry over the plums, crimping the dough to fit. Bake for 15 minutes. Reduce the oven temperature to 375 degrees & bake for 25 additional minutes or until crust is lightly browned & plums are juicy & tender. Remove to a wire rack to cool. Serve warm or at room temperature.
**Different Takes**: Top servings with vanilla ice cream. Mix sugar with ground nutmeg before sprinkling on the plums. Sprinkle the plums with sliced almonds before baking.

**SPECIAL INSERT*

With one basic cake batter, you can make a number of delictable desserts. Check out what I found you could make. As one chef used to say "So simple, so easy!!!"
Read the recipe you plan to make before starting. Prepare the pan(s) called for & have ready any additional ingredients needed to add to the batter.

BASIC CAKE BATTER
SOURCE: WOMANSDAY MAGAZINE 9-12-06

INGREDIENTS:
1 1/2 STICKS (3/4 CUP) UNSALTED BUTTER, SOFTENED
1 1/2 CUPS SUGAR
2 TABLESPOONS BAKING POWDER
2 TABLESPOONS VANILLA EXTRACT
4 LARGE EGGS
2 1/4 CUPS ALL-PURPOSE FLOUR
1 CUP MILK

INSTRUCTIONS:
Beat the butter, sugar, baking powder, & vanilla in a large bowl with a mixer on HIGH for 3 minutes or until fluffly. Add the eggs, one at a time, beating well after each addition. On low speed, beat in the flour in 3 additions alternately in 2 additions, just until blended, scraping the sided of the bowl as needed.

RICH CHOCOLATE CAKE
SOURCE: WOMANSDAY MAGAZINE 9-12-06
ACTIVE PREP: 20 MINUTES
TOTAL TIME: 1 HOUR
YIELDS: 16 SERVINGS

INGREDIENTS:
**BASIC BATTER (RECIPE ABOVE)
6 OZ. UNSWEETENED BAKING CHOCOLATE, COARSELY CHOPPED
INGREDIENTS: (FOR THE BUTTERCREAM FROSTING)
2 STICKS (1 CUP) UNSALTED BUTTER, SOFTENED
4 OZ. UNSWEETENED BAKING CHOCOLATE, MELTED AS PKG. DIRECTS
1 JAR (7 OR 7 1/2 OZ.) MARSHMALLOW FLUFF
1 CUP CONFECTIONER'S SUGAR
2 TEASPOONS VANILLA EXTRACT

INSTRUCTIONS:
Heat the oven to 350 degrees. Coat two 8 x 2-inch round cake pans with nonstick spray. Line the bottoms with wax paper; spray wax paper with nonstick spray. Before making the BASIC BATTER, pulse the chocolate & the 1 1/2 cup sugar called for in the batter in a food processor or blender until chocolate is ground. Proceed making the BASIC BATTER. Divide between the prepared pans & spread evenly.
To prepare the buttercream frosting: Beat the butter & chocolate in a large bowl with a mixer on medium speed until creamy. Beat in the marmallow fluff. When blended well, beat in the confectioner's sugar & vanilla. Increase the mixer speed to HIGH; beat 3 to 4 minutes until fluffy. Put one cake layer on a serving plate. Spread the top with about one cup of frosting. Top with the other cake layer. Frost the sides, then top with remaining frosting.

CREAMSICLE CUPCAKES
SOURCE: WOMANSDAY MAGAZINE 9-12-06
ACTIVE PREP: 20 MINUTES
TOTAL TIME: 45 MINUTES
YIELDS: 24 CUPCAKES

INGREDIENTS:
**BASIC BATTER (RECIPE ABOVE)
1/2 CUP ORANGE JUICE
2 TEASPOONS GRATED ORANGE ZEST
INGREDIENTS: (FOR THE CREAMSICLE FROSTING)
1 1/2 CUPS HEAVY WHIPPING CREAM
1/2 CUP CONFECTIONER'S SUGAR
1 TABLESPOON GRATED ORANGE ZEST
LIQUID ORANGE FOOD COLOR (OPTIONAL)
GARNISH: THIN STRIPS OF ORANGE ZEST

INSTRUCTIONS:
Heat the oven to 350 degrees. Line 24 regular size (2 1/2-inch diameter) muffin cups with paper or foil liners. Spray liners with nonstick cooking spray if you desire. Prepare BASIC BATTER, using only 1/2 cup milk that it calls for in the BASIC BATTER recipe & adding orange juice & zest. Spoon evenly into the muffin cups. Bake for 22 to 25 minutes until a wooden toothpick inserted into the center of the cupcakes comes out clean & the tops are golden brown. Cool in the pans on a wire rack for 5 minutes before removing to cool completely.
To prepare the creamsicle frosting: Beat all the ingredients in a medium bowl on medium-high speed until soft peaks form when the beathers are lifted. Tint with the food coloring if you wish & beat just until blended. Frost & garnish cupcakes.


RECIPE TALLY

BREAKFAST = 6 RECIPES
SOUPS = 1 RECIPE
STEWS = 1 RECIPE
BREADS = 3 RECIPES
MAIN DISH = 4 RECIPES
DIPS = 1 RECIPE
CAKES = 2 RECIPES
PIES = 3 RECIPES

**SPECIAL INSERT** = 3 RECIPES MORE TO COME IN NEWSLETTER # 4

Hello Ladies, 4-29-07

First off, I need to say welcome to all of the new ladies to our great newsletter. Thanks so much to Trudy who referred Connie & Della a couple weeks ago. Welcome to Pam, Stephanie, Kathy, Carol, Pam F., Kathy S., & last but not least Emily....this is what makes a great group!! I apologize if I've missed you, please let me know if I did so..

I should introduce myself a little bit, I have lived in San Diego for 37 years old, I am 38 years old, I am originally from Lewiston, Maine...from what I can remember (I really can't, it's only from what people tell me) I have no desire to go back. I am one of four kids....I have an older brother, a twin brother, and a younger brother.....yes.........you got it I am the only girl!!! I was a Pharmacy Technician for 6 years, got out of that due to some ongoing medical problems. People in my family, relatives & close friends call me K-Kris...all of you, any of you may do the same if you wish.

EDITOR'S NOTES: Cinco De Mayo is coming up next week. If any of you have any , please email them to me, or if you know where I can get any, please let me know. Thank you.

Also, in this newsletter, in the Lemon Meringue Recipe, it does not call for any water in the ingredients, but it calls for 1 1/2 cups tepid water in the instructions...why would it call for an ingredient in the instructions & not in the ingredient list. It might be going over my head, but anyone know, email me.

Have a great week.
Happy Cooking
Auntie2atrio
K-Kris