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Index
1. LEMON
BLUEBERRY BRUNCH CAKE
2. Lemon
Clam Spaghetti
3. Lemon-Raspberry Muffins
4. Lime
Dressing
5. Lowfat Chocolate Cake
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1. LEMON BLUEBERRY BRUNCH CAKE
1 pkg. Pillsbury Plus lemon cake mix
1/4 c. butter, softened
3 oz. pkg. cream cheese, softened
1/3 c. water
2 eggs
21 oz. can blueberry fruit pie filling
1/2 c. finely chopped almonds or pecans (optional)
GLAZE:
1/2 c. powdered sugar
1 tbsp. butter, softened
2 to 3 tsp. milk
1/4 tsp. lemon extract
Heat oven to 350 degrees. Grease and flour 13 x 9 inch
pan. In large bowl combine cake mix, butter and cream
cheese at low speed until fine crumbs form. Reserve 1
cup crumbs for topping. To remaining crumbs, add water
and egg. Beat 2 minutes at high speed. Pour into
prepared pan. Spoon pie filling over batter then combine
reserved crumbs and almonds sprinkle over pie filling.
Bake at 350 degrees for 35 to 45 minutes or until set in
center and edges are deep golden brown. Cool 25 minutes.
In small bowl blend all glaze ingredients until smooth;
drizzle over warm cake. Serve warm or cool. Store in
refrigerator. Makes 12 servings.
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2. Pasta, Seafood and Eggs:
Lemon Clam Spaghetti
from Portland’s
Palate...
A Collection of Recipes from the City of Roses
INGREDIENTS:
1/2 cup butter (1 cube), divided
3 tablespoons olive oil
1/3 cup onion, coarsely chopped
2 garlic cloves, minced
2 (7-1/2 ounce) cans chopped clams
3 tablespoons freshly-squeezed lemon juice
1 tablespoon fresh parsley, chopped
2 teaspoons grated lemon peel
1/4 teaspoon freshly-ground black pepper
1 bay leaf
1 tablespoon cornstarch dissolved in 1/4 cup cold water
1 pound spaghetti
1 cup freshly-grated Parmesan cheese
Lemon wedges
TO PREPARE:
In a saute pan over medium heat, melt 1 tablespoon
butter. Add olive oil. Add onion and garlic
and saute until onion is tender. Drain clams and
reserve juice.
Add clam juice, lemon peel, pepper, bay leaf, and
cornstarch mixture to saute pan. Raise heat and
bring to a boil for 1 to 2 minutes.
Add drained clams and remaining butter. Stir until
butter is melted and clams are heated through.
Lower heat. Add lemon juice and parsley and stir.
Prepare pasta according to package directions.
Pour clam sauce over noodles. Sprinkle with
Parmesan cheese, toss well and serve with lemon wedges.
SERVES: 6
Copyright 1992 The Junior League of Portland, Oregon,
Inc. All rights reserved. To purchase copies of
From Portland’s Palate . . . A Collection of Recipes
from the City of Roses, visit the Junior
League of Portland, Oregon web site or call (503)
297-6364.
------------------------------------------------------
3. Lemon-Raspberry Muffins
Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 40 Minutes
1 dozen muffins
The secret to the sparkling flavor of these delicately
crumbed muffins is the strips of lemon zest finely
ground into the sugar. Enjoy the muffins warm right from
the oven.
Make Ahead Tip: Wrap each in plastic and freeze in a
freezer bag for up to 1 month. To reheat, remove
plastic, wrap muffin in a paper towel and microwave on
High for 30 to 60 seconds.
INGREDIENTS
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry
flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1
cup milk.
Shopping Tip: White whole-wheat flour, made from a
special variety of white wheat, is light in color and
flavor but has the same nutritional properties as
regular whole wheat. Whole-wheat pastry flour can be
used as a substitute here. Both can be found in the
natural-foods section of the supermarket or online.
MAKE AHEAD TIP: Wrap each in plastic and freeze in a
freezer bag for up to 1 month. To reheat, remove
plastic, wrap muffin in a paper towel and microwave on
High for 30 to 60 seconds.
DIRECTIONS
Preheat oven to 400 degrees F.
Coat 12 large (1/2-cup) muffin cups with cooking spray
or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon
in long strips. Combine the zest and sugar in a food
processor; pulse until the zest is very finely chopped
into the sugar. Add buttermilk, oil, egg and vanilla and
pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking
powder, baking soda and salt in a large bowl. Add the
buttermilk mixture and fold until almost blended. Gently
fold in raspberries. Divide the batter among the muffin
cups.
Bake the muffins until the edges and tops are golden, 20
to 25 minutes. Let cool in the pan for 5 minutes before
turning out onto a wire rack. Serve warm.
Recipe reprinted by permission of © EatingWell
Magazine. All rights reserved.
Nutrition Information
1 dozen muffins - Facts Per Serving:
Calories: 185 Fat. Total: 7g Carbohydrates, Total: 27g
Cholesterol: 18mg Sodium: 245mg Protein: 4g
Fiber: 2g % Cal. from Fat: 34% Fat, Saturated: 1g
©1998-2008 Cooking.com
------------------------------------------------------
4. Lime Dressing
Source: © EatingWell Magazine
Active Time: 5 Minutes
Total Time: 5 Minutes
Makes 1 1/2 cups
INGREDIENTS
1/4 cup honey
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons lime zest, grated
1 teaspoon fresh ginger, grated
Salt and freshly ground pepper, to taste
DIRECTIONS
In a mixing bowl, combine all the ingredients.
Whisk together thoroughly and serve over your favorite
salad.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Doubleday. All rights
reserved.
Nutrition Information
Makes 1 1/2 cups - Facts Per Serving:
Calories: 185 Fat. Total: 18g Carbohydrates, Total: 7g
Cholesterol: 0mg Sodium: 0mg Protein: 0g
Fiber: 0g % Cal. from Fat: 88% Fat, Saturated: 0g
©1998-2008 Cooking.com
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5. Lowfat Chocolate Cake
Servings: 8
Preparation Time: 15 min.
Cooking Time: 30 min.
Ingredients:
1-1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch or arrowroot powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups sugar
1 cup water
3 egg white\cooked
1/2 cup light corn syrup
This Recipe is considered:
Low Fat
Low Cholesterol
Cooking Directions:
Preheat oven to 350° F. In a mixing bowl, combine first
6 ingredients. In another bowl, stir sugar and water for
1-2 minutes. Add egg whites and corn syrup and stir
until well blended. Slowly combine both mixtures,
stirring until smooth. Pour into a well-greased 9 x 9
inches baking pan. Bake for 30-35 minutes, or until a
tester comes out clean when inserted in center. Cool
before serving.
Per Serving: calories 279, fat 1.0g, calories from fat
3%, protein 4.2g, cholesterol 0.0mg, dietary fiber 2.3g
Nutrients Exchanges
Calories 279 Milk Exchanges 0.0
Protein 4.2g Vegetable Exchanges 0.0
Carbohydrates 67.6g Fruit Exchanges 0.0
Dietary Fiber 2.3g Bread Exchanges 1.2
Sugar 42.2g Other Carbohydrates/Sugar Exchanges 2.9
Fat Total 1.0g Lean Meat Exchanges 0.0
Saturated Fat 0.5g Very Lean Meat/Protein Exchanges 0.3
Mono-unsaturated Fat 0.4g Fat Exchanges 0.1
Poly-unsaturated Fat 0.1g
% Calories from Fat 3%
Cholesterol 0.0mg
Sodium 292.2mg
Vitamins Minerals
Vitamin A 0.1IU Calcium 39.1mg
Thiamin (B1) 0.3mg Copper 0.7mg
Riboflavin (B2) 0.4mg Iron 2.0mg
Niacin (B3) 1.3mg Magnesium 33.2mg
Vitamin B6 0.3mg Manganese 0.8mg
Vitamin B12 0.0mcg Phosphorus 105.0mg
Vitamin C 0.0mg Potassium 183.7mg
Vitamin E 0.2IU Selenium 12.0mcg
Folate 6.7mcg Sodium 292.2mg
Pantothenic Acid 0.2mg Zinc 0.8mg
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