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[Archives ]  

1. Jack O' Lantern Tarts
2. Jack-O'-Lantern Cookies
3. Jalapeno Cheese Bread
4. Jerry's Cole Slaw
5. Jif Marshmallow PB Dip
1. Jack O' Lantern Tarts


Yield: 12 servings     

    15 oz Solid-pack pumpkin puree
      3 lg Eggs
   1/2 c Honey
   1/4 c Light brown sugar; (packed)      
      1 c  Heavy cream; plus 2 tb Heavy cream
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves      
       1 ts Coarse salt
       1 lg Egg yolk
        === PIE DOUGH ===
  3 3/4 c  All-purpose flour; plus extra
  4 1/2 tb Sugar
  1 1/2 ts Salt
     3/4 lb Chilled unsalted butter; cut  up
        2 lg Egg yolks; slightly beaten

Make the Pie Dough: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse meal, about 10 seconds. In a small bowl, whisk together egg yolks and 6 tablespoons ice water. Slowly add this mixture to the flour mixture through the feed tube while pulsing. Pulse just until mixture holds together when squeezed. Divide dough into three equal balls, and flatten into disks. Wrap in plastic, and chill at least 2 hours. Store, frozen, up to 2 months. To make the Tarts: On a lightly floured work surface, roll out one disk of dough to an 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins. Roll out third disk of dough to an 1/8-inch thickness and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet and transfer to refrigerator. Chill until very firm, about 30 minutes. Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells. Transfer baking sheet to oven and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool. Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack o' lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze. Transfer baking sheet to oven and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool. When pies and faces have cooled place one face on each tart.

Source: "Martha Stewart Living Magazine, Oct 1998" S(Formatted for MC5): "by Lynn Thomas -"

Per serving: 312 Calories (kcal); 11g Total Fat; (31% calories from fat); 7g Protein; 47g Carbohydrate; 130mg Cholesterol; 449mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Recipe by: Martha Stewart
2. Jack-O'-Lantern Cookies

Categories: Cookies

Yield: 1 Servings

   1/2 cn Pillsbury Cream Cheese Frosting
      2 oz Vanilla Flavored Candy Coating
           Orange Food Coloring
     14    Creme-Filled Chocolate Sandwich Cookies
      7 sm Green Gumdrops; Cut In Half
      1    Tube Decorator Icing - Chocolate

In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color.
Line cookie sheets with waxed paper. Using tongs, dip each cookie in melted frosting mixture, coating completely. Lay flat on cookie sheets. Let stand 10 minutes until set.
Decorate coated cookies with jack-o'-lantern faces using decorator icing. Top each with 1 gumdrop half for stem.

14 cookies

NOTES : For Halloween, creme filled chocolate sandwich cookies are available with orange filling; these special festive cookies are perfect for this recipe. Recipe by: Pillsbury Classic Cookies and Bars

Posted to MM-Recipes Digest by (Candi) on Sep 08, 1998, converted by MM_Buster v2.0l.

3. Jalapeno Cheese Bread

Categories: Bread, Machine, D/g

Yield: 1 Servings

-----------------1 1/2 LB LOAF----------------------

3/4 c Sour cream
1/8 c Water (for Welbilt/Dak machines add
2 tb More water)
1    Egg
3 c  All-purpose or unbleached flour
1 1/2 ts Salt
2 tb Sugar
1/4 ts Baking soda
1 c  (4 ounces) grated sharp Cheddar cheese
3 tb Seeded and chopped fresh jalapeno pepper (about 4 peppers) or canned diced jalapeno peppers
2 ts RED STAR active dry yeast for all machines except 1 1/2-pound Panasonic/National machines (use 3 teaspoons RED STAR active dry yeast) and 1 1/2-pound Welbilt/Dak machines (use 2 ts RED STAR active dry yeast)

-----------------1 POUND LOAF----------------------

1/2 c Sour cream
1/8 c Water (for Welbilt machine add 1 tablespoon more water)
1    Egg
2 c  All-purpose or unbleached flour
1 ts Salt
1 1/2 tb Sugar
1/4 ts Baking soda
3/4 c (3 ounces) grated sharp Cheddar cheese
2 tb Seeded and chopped fresh jalapeno, pepper (about 3 peppers) or canned diced jalapeno peppers
1 1/2 ts RED STAR active dry yeast for all machines

Place all ingredients in bread pan, select a light crust setting, and press "start".

After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo

Posted to MM-Recipes Digest by "Rfm" <> on Sep 07, 98

4. Jerry's Cole Slaw (Original Version)

Categories: Slaw

Yield: 1 Servings      
       1    1 Lb package prepared slaw; (Dole's is excellent)
           -- -or-
      1    Head cabbage; shredded -and-
      1    Carrot; shredded
      1    Stalk celery; diced
      1/2 md Sweet onion; diced


1 c Miracle Whip
1/2 c Sugar
3 tb Vegetable oil
2 1/4 tb Tarragon Vinegar; (do not substitute)
2 ts Celery seed

Run the above slaw ingredients in a processor and chop until about 1/4 inch in size. Combine the sauce ingredients in a shallow mixing bowl. Use a wisk to mix. Pour into the slaw mix and fold well. Refrigerate 3 to 4 hours before serving. I usually go at it right away. Excellent.

Recipe by: "Jerry Byanski" <>

Posted to bbq-digest by on Sep 4, 1998, converted by MM_Buster v2.0l. 
5. Jif Marshmallow PB Dip

  1/2 cup marshmallow creme
1/4 cup Jif Creamy Peanut Butter
1 teaspoon lemon juice
2 teaspoons water

Combine in small bowl.
Stir with whisk or fork until well blended. Cover.
Refrigerate 30 minutes before serving.

Source: Jif Peanut Butter



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