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I hope you enjoy the recipes!

[Archives ]  

1. Queen of Sheba
2. Quesadilla
3. Quiche Lorraine
4. Quick Banana Pudding
1. Queen of Sheba

Categories: Dujour12

Yield: 12 servings      
      6 oz Bittersweet or semi-sweet chocolate; cut into bits
      6 oz Sweet butter; cut into pieces
      3 tb Brandy
    1/8 ts Almond extract
      4 lg Eggs; separated
    3/4 c Sugar
    1/2 c Ground blanched almonds; (2 ounces)
    1/4 c Flour; (1-ounce)
    1/8 ts Cream of tartar           
Bittersweet Chocolate Glaze;
            1 oz White and/or milk chocolate; (optional) for
            marbling the glaze
          1/2 c Sliced toasted almonds

Special Equipment: 8-inch corregated cake circle

Preheat oven to 375 degrees. Line the bottom of 8x3-inch springform pan with waxed or parchment paper. Melt chocolate and butter in a small bowl placed in a barely simmering waterbath, stirring occasionally until melted and smooth. Remove from heat. Or microwave on medium (50 percent) power for about 2 minutes. Stir until smooth and completely melted. Stir in brandy and almond extract. Set aside.

In a bowl, whisk egg yolks with 1/2 cup of sugar until pale and thick. Stir in chocolate mixture. Set aside.

In a clean, dry mixer bowl, beat egg whites and cream of tartar at medium speed until soft peaks are formed. Gradually sprinkle in the remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Set aside just long enough to stir the warm chocolate mixture, nuts and flour, into the reserved egg yolk mixture. Finally, fold about one-fourth of whites into the batter to lighten it. Fold in the remaining whites. Turn the batter into the prepared pan and bake 40 to 45 minutes, or until a toothpick or wooden skewer plunged into the center of the torte shows moist crumbs. Cool completely in the pan on a rack.

Torte will rise like a souffle during baking, then fall in the center as it cools, leaving a faintly crusty higher rim around the edges. Level the torte before removing it from the pan, as follows: Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it. Press the raised edges of the torte down with your fingers until it is level with the center. Place cardboard cake circle on the torte. Release the sides of the pan and invert the torte so that the bottom becomes the top, then remove the pan bottom and paper liner. If the torte is still uneven or appears slightly sunken in the center, level it again by pressing the top firmly with the bottom of the empty cake pan. Wrap well and store at room temperature up to 3 days, or freeze for up to 3 months. Bring to room temperature before serving, glazing, or decorating.

Glaze with Bittersweet Chocolate Glaze, plain or marbled and sliced toasted almonds. Store and serve at room temperature.

Yield: 10-12 servings

Busted and entered for you by: Bill Webster


2. Quesadilla

Categories: Cakes, Cheese, Tex-mex, Times, Wrv

Yield: 12 Servings           

3 c  Pancake mix
1 c  Sugar
1/2 c Cotija cheese; or
1/3 c Parmesan cheese; grate      
1 ts Baking powder
2 c  Milk
4    Eggs
1/2 c  Butter
1 pt Sour cream
1 tb Sesame seeds

Combine pancake mix, sugar, cheese and baking powder in a mixing bowl. Add milk gradually and blend. Beat in eggs. Place butter and sour cream in saucepan and heat over low heat until butter melts. Stir butter mixture into cake batter. Pour into well-greased 13x9 baking pan. Sprinkle with sesame seeds. Bake at 350~ until cake is golden brown, about 1 hour to 1 hour 15 minutes. Cool in pan. Cut into squares to serve. 395 cal; 23 gr fat; 52% fat.

Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

3. Quiche Lorraine

presented by Nana's House Bed & Breakfast

Pastry for one crust pie:
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-4 tablespoons ice water

Combine flour and salt. Using pastry blender cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water one tablespoon at a time, mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.

Shape dough into ball, flatten ball to 1/2 inch thickness, roll on floured surface from center to edge 1 1/2 inch larger than inverted 9 inch pie pan; place in pie pan.


8 oz. (2 cups) Swiss cheese, cut into thin strips
2 tablespoons flour
4 eggs
1 1/2 cups half-n-half
1/4 cup chopped onions
8 slices crisply crumbled, cooked bacon
Dash pepper

Heat oven to 350. Toss cheese with flour. In large bowl beat eggs slightly. Add half-n-half, onions, bacon, pepper and cheese; mix well. Pour into pastry-lined pan. Bake at 350 for 40-45 minutes or until knife inserted just off center comes out clean. Cool 10 minutes before serving. Store in refrigerator. 6 servings

4. Quick Banana Pudding

Get in touch with your inner architect and build a dessert everyone will love.

2 5.1-oz. packages instant vanilla pudding

5 cups Plain Mountain High Yoghurt

4 bananas, sliced*

54 vanilla wafer cookies

2 cups whipped topping

In a large glass or ceramic bowl, whisk together pudding mix and yoghurt for about 2 minutes to combine well.

To make 6 individual servings, use 9 cookies and 9 slices of banana per serving. For each serving, place one cookie and a banana slice on the bottom of an individual dessert dish. Line the sides with 5 cookies, and then repeat with banana slices. Pour in pudding and top with 3 more cookies and 3 banana slices. Cover and chill for 3 to 4 hours to let the cookies soften. Garnish with whipped topping just before serving.

* To prevent banana slices from turning brown, sprinkle with Fruit Fresh after slicing.

Makes 6 servings.

Source: Mountain High Yoghurt

1/2 c. butter
2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt

Press into an 8 x 10 inch pan. Bake for 10 mins at 400 degrees. (Crust will be fairly thick so if preferred, use a slightly larger pan.)

Arrange peach slices on top of crust. Sprinkle with a mixture of:

2 Tbsp. sugar
1 tsp. cinnamon

Next, mix:

1 c. sweet or sour cream
1/2 c. brown sugar
1/2 c. white sugar
2 egg yolks, beaten

pour over peaches. Bake at 370 degrees for 45 to 50 mins.
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