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I hope you enjoy the recipes!

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1. Raspberry Thumbprint Cookies
2. Ratatouille
3. Reid's Favorite Apple Coffee Cake
4. Roast Duck Recipe
5. Rocking Horse Inn Baked French Toast
1. Raspberry Thumbprint Cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

Prep Time: 1 hour 10 min
Total Time: 1 hour 10 min
Makes: 5 1/2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.
Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 

*Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved

2. Ratatouille
Indulge in a hearty and healthy French meal

From the "River Road Recipes II.. A Second Helping," published in cooperation with your Daily InBox newsletter.


1 medium eggplant, peeled and cubed

2 zucchini, cut in 1/2-inch slices

2 teaspoons salt

1/2 to 1 cup olive oil

2 onions thinly sliced

2 green peppers cut in thin strips

1-1/2 teaspoons garlic chips or 2 to 3 fresh garlic cloves, pressed

3 tomatoes peeled and diced

Pepper to taste

1/4 teaspoon basil (fresh if possible)

1/2 teaspoon bouquet garni, or 1/4 teaspoon thyme

1/2 teaspoon Italian seasoning, or 1/4 teaspoon parsley

1/2 teaspoon McCormick's Salad Supreme seasoning

TO PREPARE: Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.  Drain and dry on paper towels.  Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices.  Remove with slotted spoon and set aside.  Add remaining oil to skillet; cook onions and green peppers until tender.  Stir in garlic.  Put tomatoes on top; cover and cook 5 minutes.  Gently stir in eggplant, zucchini, and remaining seasonings.  Simmer, covered, until desired tenderness.  Uncover and cook 5 minutes, basting with juices from bottom of pan.  Serve hot or cold.

SERVES:  8-10

Source: DailyInbox
3. Reid's Favorite Apple Coffee Cake

Soon to be a favorite of yours too

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


1/3 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1/2 cup chopped pecans BATTER:

3-1/2 large yellow apples, peeled, cored and quartered

1 cup sugar

1/2 cup softened margarine

1 egg

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt TO PREPARE:

Preheat oven to 350 degrees.  Put topping ingredients into a food processor and process with knife blade until pecans are finely chopped.  Remove and set aside.  Place apples in processor followed by other batter ingredients.  Process until mixture is of creamy consistency.  Pour batter into a greased 6- by 10-inch baking dish.  Sprinkle topping over it and bake for 40 minutes or until knife inserted into center comes out clean.


4. Roast Duck Recipe

Take time to cater to the more delectable things in life

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.







1/2 onion

1 apple, halved

1 orange, halved

Chopped celery and garlic

3/4 cup sherry

1/2 cup orange juice


1.  Wash duck thoroughly and dry with a paper towel.
2.  Rub inside and out with butter, garlic, salt, and pepper.  Put 1/2 onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
3.  Place in roaster with 1-1/2 inches of water in the bottom.  Place 1/2 apple and 1/2 orange in water.  Bake covered at 400 degrees for 1 hour.
4.  After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck.  Reduce heat to 300 degrees and uncover duck.
5.  Roast for 1 hour, basting every 10 minutes.  (Note: More water, sherry, and orange juice may have to be added.)
6.  Remove stuffing and discard before serving duck.

Temperature: 400 degrees
Time: 1 hour
Temperature: 300 degrees
Time: 1 hour

5. Rocking Horse Inn Baked French Toast

presented by The Rocking Horse Inn Bed and Breakfast

5 eggs
1 loaf French bread
2/3 cup orange juice
1/2 cup evaporated milk
1/4 cup sugar or brown sugar
1 Tbsp vanilla

Slice French bread in 1-inch slices (or you can use Texas toast). Dip slices in above mixture. Pour remaining over bread slices. Cover and refrigerate overnight. In the morning, pour 4-5 Tbsps melted butter onto a jelly roll pan. Sprinkle 3/4 cup chopped pecans over the butter. Arrange soaked bread slices on jelly roll pan in single layer.

Bake at 375° for 25 minutes or until golden brown. Flip pieces onto serving plates (pecan side up). Sprinkle with powdered sugar. Serve with butter and syrup of choice. Serves 6
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