This issue "XYZ"   02-16-2012

 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. Xan's Rum Cake
2. Xavier Dumplings
3. Yakima Iced Apple Tea
4. Yellow Squash
5. Zucchini Bran Bread
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1. Xan's Rum Cake


Categories: None

Yield: 1 Servings      
 
      1 pk French Vanilla instant pudding mix
      1 pk Yellow cake mix
      1 c  Chopped pecans
   1/2 c Water
   1/2 c Wesson oil
   1/2 c Rum; (cheap kind works as well)
      4    Eggs


---------------------SAUCE--------------------------      
      1    Stick real butter
      1 c  Sugar
   1/4 c Water
   1/4 c Rum

This first recipe came from Gertoo of the ROTW group.

Sprinkle nuts on bottom of greased bundt pan. Mix ingredients adding one egg at a time. Pour into pan and bake @ 350 F. for 1 hour.

Sauce: Boil together and pour over hot cake fresh from the oven. I poke holes into cake with serving fork so sauce can absorb into cake faster. If cake rises higher than pan just cut bottom off so it is level. Set cake aside overnight.

Flip cake on serving platter. I normally loosen with hot water first just a little.

Also a Christmas favorite - sounds alot more complicated than it is - but a very pretty holiday recipe - enjoy! Xan

Posted to recipelu-digest Volume 01 Number 367 by Giz2day on Dec 13, 1997

Source: freegroups.net

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2. Xavier Dumplings

Xavier Dumplings is a traditional Italian recipe for a classic baked Parmesan cheese dumpling that's typically served with Xavier Suppe. The full recipe is presented here and I hope you enjoy this classic Italian version of: Xavier Dumplings.

Origin: Italian     
Period: Traditional

These are the traditional Italian dumplings traditionally served in Xavier Suppe but which can also be used as an addition to a whole range of other soups and stews.

Ingredients:
150g flour
80g butter
150g Parmesan cheese
100ml cream
pinch of salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 egg
1 egg yolk

Method:
Combine the flour, butter and parmesan cheese in a saucepan over low heat. Stir until the butter has melted and is incorporated into the cheese and flour. Add the cream a tablespoon at a time until you have a solid dough. Take off the heat and work in the salt, pepper, nutmeg, egg and egg yolk. You are aiming for a thick icing-like consistency (ie you should only just be able to pipe it. If the dough is too solid add a little more cream. Put the mixture in a piping bag with the largest nozzle you have and pipe-out pea-sized balls onto a buttered baking tray and leave to stand for 30 minutes. Meanwhile, heat some salted water until it boils then drop in the 'dough peas'. Cook for five minutes then remove with a slotted spoon and add to any stew or soup you wish.


Copyright © celtnet


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3. Yakima Iced Apple Tea


Categories: Drinks, Fruit, Mcrecipe, Eat-lf

Yield: 1 Servings      

      3 c  Apple Juice
      3 c  Boiling water
      6 ts Bags
   1/4 ts Ground allspice
   1/3 c Honey

Lemon slices; (optional)

Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices. Serves 6.

from http://www.applejuice.org Posted to MC-Recipe Digest by KitPATh on Feb 27, 1998

Source: freegroups.net


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4. Yellow Squash

From, "California Sizzles... Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 pound yellow squash, sliced
1 onion, finely chopped
1 cup grated Cheddar cheese
1/4 cup half and half
2 Tablespoons butter
1 egg, beaten
Dash of nutmeg
Salt and pepper to taste
1/2 cup cracker crumbs Paprika to taste

Step 1

Preheat oven to 350 degrees. Steam squash and onion until done.  Drain. Combine squash and onion in a large bowl, add cheese, half and half, butter, egg, nutmeg, salt and pepper.  Mix well.

Step 2

Place mixture in a greased casserole dish. Top with cracker crumbs and paprika. Bake approximately 25-30 minutes until slightly browned. 
 
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5. Zucchini Bran Bread


3 eggs
1 c. oil
1/2 c. white sugar
1/4 c. brown sugar
2 T. honey
1 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. whole wheat flour
1/3 c. bran
3 T. wheat germ
2 c. chopped zucchini
1 c. nuts or raisins
2 tsp. vanilla                                        
                          
                                    
Beat first 5 ingredients together. Add sifted flour, soda, cinnamon, and salt. Stir in part of the whole wheat flour, then the zucchini and remaining ingredients. A little water may be added if needed. Bake 2 regular loaves 40 minutes or 3 small ones 30 minutes at 325°. Equal or Sugar Twin may be used in place of sugar.        
                               
         
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes. Copyright © 1995-2011 Morris Press Cookbooks®   •  
3212 E. Hwy 30  • Kearney, NE 68847• 800-445-6621

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