This issue "A"  
11-07-2011 

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Hi Everyone!
I hope you enjoy the recipes!
[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index
1. Acapulco
2. Almond Pound Cake
3. Amish Pumpkin Cinnamon Rolls with Caramel Frosting
4. Arugula & Chicken Sausage Bread Pudding
5. Asparagus with Parmesan Crust
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1. Acapulco

1-1/2 oz. light rum
1-1/2 tsp Triple Sec
1 T lime juice
1 tsp sugar
1 egg white
1 spring fresh mint

Combine and shake all ingredients (except mint) with ice, and strain
into an old-fashioned glass over ice.  Garnish with sprig of mint and
serve.

 
Source: Cocktail Central Weekly
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2. Almond Pound Cake Recipe

The perfect combination of sweet and salty


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

INGREDIENTS:

4 eggs
Milk
2 cups flour
2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable shortening
1-1/2 teaspoons almond flavoring
3/4 cup milk

TO PREPARE:

Break eggs into a measuring cup; then fill to the 1 cup mark with milk.  In a mixing bowl, combine the egg-milk mixture, flour, sugar, baking powder, salt, vegetable shortening and almond flavoring.  Beat at medium speed with electric mixer for 3 minutes using rubber scraper to stir batter away from sides of bowl.

Add additional 3/4 cup milk and beat a minute or so more.  Pour into a greased and floured tube cake pan.  Bake at 325 degrees for about an hour, or until toothpick comes out clean.  Cool on rack about 30 minutes before removing from baking pan.  May be frozen.

SERVES:  12 - 16
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3. Amish Pumpkin Cinnamon Rolls with Caramel Frosting

Breakfast couldn't get yummier than caramel topped cinnamon rolls! To make cinnamon rolls healthier and a lot tastier, this recipe for Amish Pumpkin Cinnamon Rolls with Caramel Frosting adds canned pumpkin (or fresh cooked pumpkin) to the batter.


Yields: 12

Ingredients

For Dough:
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons melted butter

For Caramel Frosting:
4 tablespoons butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1 pinch salt
3/4 cup confectioner's sugar, sifted

Instructions
For Dough: In small saucepan, heat milk and butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
 
In large mixer bowl, combine pumpkin, sugar and salt.
 
Add milk mixture to pumpkin and beat with electric mixer until well mixed. Beat in egg and yeast.
 
In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).
 
Turn dough into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
 
Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.
 
On lightly floured surface, roll dough into 12x10-inch rectangle.
 
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
 
Beginning with long side of dough, roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into 12 slices, about 1 inch wide each. Place rolls, cut side up, in greased 9x9-inch baking pan.
 
Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled, 30 to 45 minutes.
 
Bake rolls at 350 degrees F for about 20 minutes or until golden.
 
Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
 
For Caramel Frosting: In small saucepan, heat butter until melted.
 
Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture.
 
Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
 
Drizzle caramel frosting over cinnamon rolls.

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4. Arugula & Chicken Sausage Bread Pudding


Source: EatingWell
Magazine

Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
Yield:  6 servings

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.

Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.



RECIPE INGREDIENTS
For Custard:
4   large
egg whites
4   large
eggs
1 cup  skim
milk

For Seasonings:
2 tablespoons  Dijon
mustard
1/4 teaspoon  
salt
1/4 teaspoon  freshly ground
pepper
1/2 cup  sliced fresh
basil

For Bread & filling:
4 cups  whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups  chopped arugula, wilted (see Tip)
3/4 cup  chopped artichoke hearts, frozen (thawed) or canned
1 cup  diced cooked
chicken sausage (5 ounces)

For Topping:
3/4 cup  shredded
fontina cheese

Tip:
To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

DIRECTIONS Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.

Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
 
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5. Asparagus with Parmesan Crust

"Can be used as either a side dish or a warm appetizer. Indulge yourself
with the finest balsamic vinegar you can find, and enjoy!"
4 serv
ings
PREP TIME  10 Min 
COOK TIME  15 Min 
READY IN  25 Min

1 lb thin asparagus spears
1 T extra virgin olive oil
1 oz shaved Parmesan cheese
freshly ground black pepper to taste
1/4 C balsamic vinegar, or to taste

Preheat oven to 450* F. Place asparagus on a baking sheet. Drizzle with
olive oil, and toss to coat. Arrange asparagus spears in a single layer.
Spread Parmesan cheese over asparagus, and season with freshly ground
black pepper. Bake 12-15 min in the preheated oven, until cheese is
melted and asparagus is tender but crisp. Serve immediately on warm
plates, sprinkling with balsamic vinegar to taste.

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