This issue "A"  
01-27-2011 

A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Almond Pound Cake
2. Amaretto Souffle Recipe
3. Amaretto Sour
4. Angel Hair Pasta with Shrimp, Asparagus, and French Basil
5. Apple Crisp
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1. Almond Pound Cake

Don't forget the whip cream

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:


3-1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup shortening

3 cups sugar

5 eggs

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

TO PREPARE:

Sift the flour, baking powder and salt together.  Beat the butter, shortening and sugar in a mixing bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour mixture and beating well after each addition.  Stir in the flavorings.  Pour into a greased and floured bundt pan.  Bake at 275 degrees for 2 hours or until a wooden pick inserted in the center comes out clean.

SERVES:  16
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2. Amaretto Souffle Recipe

Liquer and almonds rise to sweetness

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:


3 whole eggs

5 egg yolks

1/2 cup superfine sugar*

1/3 cup amaretto liqueur

1 cup crushed almond macaroons

2 cups heavy cream, whipped*Note: Superfine sugar can be made by blending granulated sugar in a food processor for a few seconds.

TO PREPARE:

In an electric mixer, beat eggs, egg yolks, and sugar at highest speed for 12 minutes.  Reduce speed and pour in liqueur and macaroon crumbs.  Blend a few minutes.  Fold in whipped cream.  Pour into a two-quart souffle dish.  Freeze overnight.

SERVINGS:  16 - 18
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3. Amaretto Sour

1 1/2 oz Amaretto Almond Liqueur
1 - 2 splashes Sweet and Sour Mix

Pour the amaretto liqueur into a cocktail shaker half-filled with ice
cubes. Add a splash or two of sweet and sour mix, and shake well.
Strain or pour into an old-fashioned glass, garnish with a maraschino
cherry and a slice of orange, and serve.  Serve in: Old-Fashioned
Glass
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4. Angel Hair Pasta with Shrimp, Asparagus, and French Basil

Something light and fresh to enjoy this summer


From "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:


15 thin stalks fresh asparagus

1 Tablespoon olive oil

4 medium cloves of garlic

1/4 teaspoon ground pepper

6 medium plum tomatoes, seeded, chopped

1/2 cup dry white wine

1/4 teaspoon salt

12 ounces peeled cooked shrimp

1 Tablespoon butter

9 ounces refrigerated angel hair pasta, cooked, drained

1/4 cup shredded fresh basil

TO PREPARE:

Trim the asparagus.  Rinse in cold water; drain. Remove the tips and reserve.  Cut the remaining stalks diagonally into 1-inch pieces. Heat the olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well.

Cook for 1 minute, stirring constantly.  Stir in the tomatoes. Cook for 2 minutes, stirring frequently.  Add the asparagus stalks, white wine and salt and mix well. Cook for 3 minutes, stirring frequently.  Stir in the asparagus tips and shrimp.

Cook for 1 minute, stirring constantly.  Add the butter. (Butter is used to bind the sauce.  Margarine might not be as effective.) Cook until the butter melts, stirring constantly.  Add the pasta, tossing to mix.  Stir in the basil.

NOTE:  Try this with snow peas, sugar snap peas or broccoli for the asparagus.

SERVINGS:  3
 
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5. Apple Crisp

This apple crisp is sweet and simple to prepare, but uses very little added sugar.

INGREDIENTS
3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour

Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine


DIRECTIONS
Mix first four ingredients and place into 9-inch (square or round) baking dish.

In small bowl, mix Topping ingredients until crumbly. Spinkle topping over apple the apples.

Bake at 325 degrees F until apples are soft and topping is golden brown (about 30 minutes).


Number of Servings: 9

Nutrition Facts

  Servings Per Recipe: 9
  Serving Size: 1 serving

Amount Per Serving

  Calories 131.5
  Total Fat 3.6 g
      Saturated Fat 0.7 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 1.6 g
  Cholesterol 0.0 mg
  Sodium 33.9 mg
  Potassium 83.8 mg
  Total Carbohydrate 24.4 g
      Dietary Fiber 2.6 g
      Sugars 4.0 g
  Protein 1.5 g

Recipe submitted by SparkPeople user BLESSEDW/3.


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