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[Archives ]  

 1. Brownies for Passover [Kosher]
 2. Jerry's Gefilte Fish [Kosher]
 3. Rolls for Passover [Kosher]
 4. Potato Latkes [Kosher]
 5. I Can't Believe This Is A Passover Cake [Kosher]
 6. Maple-Bacon Breakfast Rolls
 7. Little Peeper Cookies
 8. Slow Cooker Pineapple-Orange Glazed Ham
 9. BLT Crostini
10. Asparagus-Potato Brunch Bake
1. Brownies for Passover


3              eggs
1 cup        sugar
1/2 cup       each oil, potato flour
2 tbsp.      cocoa powder
1-1/2 cups  nuts, chopped
       Heat oven to 360º F. (180º C).  Beat eggs and sugar until lightand fluffy.  Gradually add oil.  Add other ingredients.  Bake in a 9x9"pan for 30 minutes.

Source: Recipe Ross
2. Jerry's Gefilte Fish

. If you’re grinding your own fish, it can be done with blades of a food processor or meat grinder.

1 lb.        (1/2 kg) ground fish (whitefish and pike or carp or any combination)
1             medium onion, cut into 6 or 8 pieces
1              carrot cut into small pieces
1              egg
3 tsp.       sugar1
tsp.        salt
1/3 tsp.       black pepper
2/3 tsp.       paprika (optional) (patties come out a bit darker.Matzo meal as needed)
1              onion, sliced
2 robs       celery, sliced or cut small (optional)1 or 2 carrots, peeled and sliced
1/2 tsp..      each sugar, salt
pinch        black pepper
enough       water as needed 


       Put onion, carrot, egg, sugar, salt, pepper and paprika into blade-equipped food processor and grind until smooth.  Put this in with ground fish and mix thoroughly by hand.  Add matzo meal a little at a time until mixture sticks to hands.  Matzo meal holds fish together during cooking.  Some types of fish reach necessary consistency without addition of matzo meal.  Carp requires it.  Put sauce ingredients, except for water, into a pot that seems larger than necessary (liquid tends to expand).  Add fish heads, bones, roe, and spleen.  Add enough water to come up to bottom of top layer of patties, more or less.  Put pot on a high flame.  Make patties out of fish mixture, wetting hands each time, and put them into warming liquid.  When all patties are made and the pot boils, lower flame to medium low.  Cover with lid slightly open to prevent overflow.  Cook 90 minutes; remove from heat.  When fish has cooled, store in refrigerator.  Sauce should be stored in a separate container as fish spoils faster when it’s in sauce.  It should gel after over night refrigeration.  Makes 8-10 patties.

Source: Recipe Ross
3. Rolls for Passover

1 cup        water
1/2 cup       oil
1 tsp.       salt
2 tsp.       sugar
2 cups       matza meal
4              eggs


     Heat oven to 375º F. (190º C). Bring first 4 ingredients to a boil.  Add matza meal, and mix well.  Remove pan from heat and add eggs, 1 at a time, mixing well.  Oil hands and make 12 -16 rolls.  Bake on baking paper or on a greased cookie sheet about 45 minutes, until browned.

Source: Recipe Ross
4. Potato Latkes


2-1/2 lb.     white potatoes (6 medium)
1 cup        raw onion
1/2 cup       carrots
1/4 cup       matzo meal
1-1/2 tsp.    salt
1/4 tsp.       pepper
4              egg whites
enough        Pam® spray


       Heat oven to 375º F (185º C).  Peel and grate potatoes and vegetables, add to a large bowl and add remaining ingredients.  Put 1/4 cup of mixture in muffin tins sprayed with Pam spray.  Bake 45 minutes and remove, flipping onto a cookie sheet.  Cook 10 more minutes or until crisp.

Source: Recipe Ross 
5. I Can't Believe This Is A Passover Cake
Thanks, ©Marcy Goldman.

Yellow Cake

8             large eggs, warmed
1/3 cup       each matzo cake meal, potato starch, not packed
3/4 cup       sugar
1 tbsp.      Passover vanilla sugar
1/4 tsp.       salt
1 tbsp.      each lemon or orange zest, finely minced; lemon juice
3 tbsp.      melted, unsalted Passover margarine or oil
enough        extra potato starch for Dusting


       Heat oven to 350º F (175º C).  Generously grease a 10" springform pan or a 9x13" rectangular pan.  Dust with potato starch and line bottom with parchment paper, cut to fit.  Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water 1 - 2 minutes (water should be hot, but not so hot as to crack eggs, open and cook them but hot enough to warm them up.  Do not leave eggs in water longer than 1 - 2 minutes).  This is most important step.  Do not omit it.  Heat mixing bowl by filling with very hot water and then dry completely.  Meanwhile, sift cake meal and potato starch. Place lemon juice and melted margarine in a small bowl.  Set these ingredients aside.  Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt and citrus zest.  Using whip attachment, beat on low speed just very briefly just to combine ingredients.  Then increase to high speed for 12 minutes.  Batter will be extremely voluminous.  Pour batter into a very large mixing bowl. In a smaller bowl, stir potato starch/matzoh cake meal mixture,combining well.  Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate mixture unduly (some deflation is impossible to avoid).  Gently drizzle and fold in lemon juice and melted margarine or oil.  Pour batter into prepared pan. Bake 30 - 35 minutes until cake is set in center, or until cake seems just firm when lightly touched.  Cool well before removing.  Makes 8-10 servings.
This is not a high cake (anywhere from 1-1/2 - 2-1/2" high) but it is very flavorful and moist.
This recipe is from A Treasury of Jewish Holiday Baking by Marcy Goldman and has been reprinted with permission from the author. The book will be available in September, 1998, from Doubleday.
Technically, this recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake.  I like it because I do not have to separate egg whites and yet I get a well-textured cake.  It is an exceedingly moist cake that keeps well and is a good foundation for fresh fruit, pareve, Passover mousse, or a chocolate ganache topping. Although eggs are not separated you must treat them with care.  Another must is a good, electric stationary mixer (e.g. such as a KitchenAid®,Rival® or Sunbeam®) with a whisk or whip attachment that will properly mount the warmed, whole eggs.  "Are you sure this is a Passover cake "is the reaction most people have on their first bite of this flavorful cake.  For people who loathe dry cakes and think Passover cakes are suspect at best, this is a must.  A good cake to have if someone in your family has a birthday during Passover.

Source: Recipe Ross
6. Maple-Bacon Breakfast Rolls                   
A simple breakfast roll that accompanies eggs or fruit, these maple and bacon roll-ups start with Pillsbury® refrigerated dough for extra-quick prep.                       
Prep Time: 15 Min            
Total Time: 40 Min            
Makes: 12 rolls           
10 slices precooked bacon
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3 tablespoons LAND O LAKES® Butter, softened
5 tablespoons maple syrup
1/3 cup powdered sugar                  
Sherry  Roper   San Diego, CA Bake-Off® Contest 44, 2010

1. Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
2. Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.
3. In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.
4. Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
5. Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
6. Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.
1 Roll: Calories 140 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 230mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2010
®Crisco is a trademark of The J.M. Smucker Company
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
7. Little Peeper Cookies                   
Super cute little chick cookies make a perfect spring-time treat, and they're fun for kids to help decorate, too!                       
Prep Time: 1 Hr            
Total Time: 1 Hr            
Makes: 18 cookies           
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices
1. Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.
2. Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.
3. In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.
4. Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.
8. Slow Cooker Pineapple-Orange Glazed Ham                   
If you've never cooked ham with marmalade, here's your chance--an easy blend of the citrus preserve with mustard, brown sugar, and pineapple makes an easy glaze.                       
Prep Time: 10 Min            
Total Time: 8 Hr 10 Min            
Makes: 8 servings           
1 (3-lb.) boneless cooked ham
1 (8-oz.) can crushed pineapple in unsweetened juice
1/2 cup firmly packed brown sugar
3 tablespoons orange marmalade
1 teaspoon prepared mustard                         
1. Place ham in 3 1/2 to 5-quart slow cooker. Drain pineapple liquid from can into slow cooker; refrigerate pineapple. In small bowl, combine brown sugar, 1 tablespoon of the marmalade and mustard; mix well. Spread over ham.
2. Cover; cook on Low setting for 6 to 8 hours.
3. About 5 minutes before serving, remove ham from slow cooker; place on cutting board. Cut off enough ham to make 2 cups cubed; cover and refrigerate for Ham and Broccoli Soup p.29. Cover remaining ham to keep warm.
4. In small microwave-safe bowl, combine pineapple and remaining 2 tablespoons orange marmalade; mix well. Microwave on High for 1 1/4 to 1 1/2 minutes or until thoroughly heated, stirring once halfway through cooking. Cut ham into slices. Serve ham with pineapple mixture.
1/8 of Recipe: Calories 385 (Calories from Fat 135); Total Fat 15g (Saturated Fat 5g); Cholesterol 100mg; Sodium 2570mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 21g); Protein 39g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 14% Exchanges: 1 1/2 Other Carbohydrate; 5 1/2 Lean Meat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

9. BLT Crostini                   
Bring the fabulous flavors of BLT sandwiches to an appealing appetizer that's ready in just 30 minutes!                       
Prep Time: 15 Min            
Total Time: 30 Min            
Makes: 12 appetizers           
1/2 cup shredded Swiss cheese (2 oz)
1/4 cup mayonnaise or salad dressing
2 medium green onions, thinly sliced (2 tablespoons)
12 slices (1/4 inch thick) baguette French bread
6 slices refrigerated fully cooked bacon (from 2.1-oz package), cut in half
1/4 cup finely shredded iceberg lettuce
4 cherry tomatoes, each cut into 3 slices
1. Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
2. Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
3. Garnish each crostini with lettuce and tomato slice.
High Altitude (3500-6500 ft): No change.
1 Appetizer: Calories 80 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 120mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
Crostini are simply small, thin slices of toasted bread that are brushed with olive oil. For extra flavor, try rubbing these crostini with garlic cloves before spreading them with the cheese mixture.

Look for bags of shredded lettuce in the produce section of your supermarket. Or, you can use small pieces of torn leaf lettuce instead of the shredded lettuce.

10. Asparagus-Potato Brunch Bake                   
Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.                       
Prep Time: 15 Min            
Total Time: 50 Min            
Makes: 8 servings           
1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained
1 cup shredded Cheddar cheese (4 oz)
1. Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
2. In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
3. Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 245mg; Sodium 530mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 3g); Protein 18g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
This casserole can be covered and refrigerated up to 24 hours before baking. Uncover; bake 40 to 45 minutes or until set.

Two cartons (8 oz each) fat-free egg product (2 cups) can be substituted for the 8 eggs. One-eighth of the recipe will yield 220 calories with 8 grams of fat per serving.

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