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I hope you enjoy the recipes!

[Archives ]  

1. Red Velvet Cake Recipe
2. Refreshing Custard Pie
3. Refrigerator Rolls (Dinner or Cinnamon)
4. Rice Casserole
5. Roman-style Chicken
1. Red Velvet Cake Recipe

Indulge in an all-time favorite

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


4 ounces German's sweet chocolate
1/2 cup red food coloring (2 small bottles)
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites, stiffly beaten
Cream Cheese Frosting (below)


Melt the chocolate with the food coloring in a small saucepan.  Sift the flour, baking soda and salt together.  Cream the butter and sugar in a mixing bowl until light and fluffy.  Add the egg yolks, vanilla and chocolate mixture and mix well.  Add the flour mixture alternately with the buttermilk, beating well after each addition.  Fold in the egg whites.  Pour into 3 greased and floured 9-inch round cake pans.  Bake at 350 degrees for 35 minutes or until the layers test done.  Cool in the pans for 10 minutes.  Invert onto wire racks to cool completely.  Spread Cream Cheese Frosting between the layers and over the top and side of the cake.

INGREDIENTS for Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1 (1 pound) package confectioners' sugar
1 teaspoon vanilla extract

TO PREPARE Cream Cheese Frosting:

Beat the cream cheese, butter, confectioners' sugar and vanilla in a mixing bowl until smooth.  Add enough milk 1 Tablespoon at a time to make of the desired spreading consistency.

YIELD:  4-1/2 cups

2. Refreshing Custard Pie

Berries and cream make this a perfect spring sweet

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


4 eggs
6 Tablespoons butter or margarine, melted and cooled
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon nutmeg or to taste
2 cups fresh or frozen raspberries, blackberries, or peaches
Whipped cream for garnish


Preheat oven to 350 degrees. Mix eggs, cooled butter, milk, sugar, vanilla and flour at high speed in food processor, blender or mixer until well-blended.  Pour into greased 9-inch glass pie plate.  Sprinkle nutmeg on top.  Bake for 45 55 minutes, until puffy and golden.  Serve with fruit and whipped cream.

SERVES:  6 - 8
3. Refrigerator Rolls (Dinner or Cinnamon)

Perfect for the morning or evening

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


1 package dry yeast, or
1 yeast cake
2 cups lukewarm water
2 eggs, unbeaten
1/2 cup sugar
2/3 cup shortening
1 teaspoon salt
7 cups flour
Melted butter


Add yeast to lukewarm water, mixing with hand until yeast is dissolved.  Add eggs, sugar, shortening and salt.  Stir well.  Sift in 4 cups of the flour.  Stir well.  Sift in 2 more cups of flour and stir well.  Add remaining 1 cup flour and mix with hands.  Cover dough with wet dish towel that has been folded 4 times.  Place in refrigerator overnight.  When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours.  Do not work with more than half of the dough at a time.  Knead to get air out.

For dinner rolls, roll out 1/4 to 1/2-inch thick.  Cut in rounds with small cheese glass, or similar-sized cutter.  Dip both sides of each roll in melted butter and fold over.  Place in greased pan.  Let rise until double in size, about 40 minutes.  Bake at 400 degrees for 15-20 minutes, or until brown.

For cinnamon rolls, roll dough as thin as possible.  Spread dough with melted butter, cinnamon and sugar.  Sprinkle with raisins and pecans, if desired.  Roll up.  Cut in slices, about 1/2-inch thick.  Place slices in greased pan or in muffin pans.  Let rise until doubles in size.  Bake as directed above.

YIELDS:  at least 5 dozen small rolls

4. Rice Casserole

Help your kids look forward to dinner

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


1/2 cup margarine
1 cup white rice
1/2 cup chopped green onion
1 small onion, chopped
1 (4-ounce) can mushrooms, stems and pieces
1 (10-1/2-ounce) can beef broth
1 cup boiling water in which 3 beef bouillon cubes are dissolved
1 (6-ounce) can water chestnuts, slivered (optional)
1/2 cup chopped green pepper (optional)
Tabasco sauce, salt, pepper to taste


Melt the margarine and brown rice in it.  Add onions.  Cook until wilted.  Mix in mushrooms, beef broth, water with bouillon cubes, water chestnuts, and green peppers.  Season highly.  Place in a 1-1/2-quart casserole.  Bake for 45 minutes in 350 degree oven.  Stir occasionally.

SERVES:  6 - 8
5. Roman-style Chicken

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Inactive Prep Time: --
Cook Time: 40 min
Level: Easy Serves: 6 servings


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SNI.Food.PrintPages.footer()Printed from on Wed Mar 17 2010

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