This issue "W"   05-10-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Warm Chocolate Decadence Cakes
2. White Shrimp Remoulade Salad
3. Wildberry Blast
4. Wilted Cabbage
5. Winona Peach Pie
1. Warm Chocolate Decadence Cakes

Enjoy this recipe with your favorite ice cream dish!

From, "Colorado Colore...A Palate of Tastes" published by The Junior League of Denver in cooperation with your Daily InBox newsletter.

4 ounces semisweet chocolate, chopped
1-1/2 ounces unsweetened chocolate, chopped
10 Tablespoons unsalted butter, softened
1/2 cup plus 2 Tablespoons sugar
3 eggs, lightly beaten
1/2 cup plus 2 Tablespoons flour
1-1/2 Tablespoons baking cocoa
3/4 teaspoon baking powder

Coat six 3/4 to 1-cup ramekins lightly with butter.  Combine the semisweet chocolate and unsweetened chocolate in the top of a double boiler.  Heat over barely simmering water until smooth, stirring constantly.  Add the unsalted butter and sugar.  Heat until the butter melts and the sugar dissolves, stirring frequently.  Pour the chocolate mixture into a large mixing bowl.
Add the eggs, flour, baking cocoa and baking powder to the chocolate mixture and mix well.  Beat for 8 minutes or until thickened and of a mousse consistency.  Spoon the chocolate mixture evenly into the prepared ramekins.  Freeze, covered with plastic wrap, for 3 hours or longer.  You may prepare up to this point 3 days in advance; remove the plastic wrap.
Arrange the ramekins on a baking sheet on the center oven rack.  Bake at 375 degrees for 14 minutes or until the edges are set and the tops are moist and shiny.  Do not overbake.  Let stand for 10 minutes.  Invert onto individual dessert plates.  Serve warm with ice cream or whipped cream.

2. White Shrimp Remoulade Salad

Try this delicious salad with a special white remoulade sauce!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for White Remoulade Sauce:

1 (16-ounce) jar Creole mustard
1 onion, coarsely chopped
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped green onions
3 ribs celery, coarsely chopped
3 dill pickles, drained, squeezed dry and coarsely chopped
6 garlic cloves, minced
1 quart mayonnaise
1 (3-ounce) jars capers, drained

6 cups baby lettuce leaves, torn
3 pounds deveined peeled boiled shrimp  


For the sauce, process the mustard, onion, parsley, green onions, celery, pickles and garlic 1/3 at a time in a blender until blended.  Combine the mustard mixture and mayonnaise in a bowl and mix well.  Stir in the capers.  You may store, covered, in the refrigerator for up to 2 weeks.
For the salad, line 8 salad plates with the lettuce leaves.  Add the shrimp to the sauce and mix until coated.  Mound the shrimp mixture evenly on the lettuce-lined plates.  Or, spoon the shrimp mixture into a bowl and serve as an appetizer with wooded picks.
3. Wildberry Blast

Yield: 1 servings      

      2    12 oz. cans Sprite
      8 oz Frozen strawberries
      5 oz Raspberries in syrup
      4 oz Frozen blackberries
      1 pt Vanilla ice cream

Place soda and berries in blender. Pulse until smooth. Add ice cream. Pulse until smooth. Garnish with strawberry fan.


4. Wilted Cabbage

Categories: Vegetable

Yield: 4 Servings

4 sl Bacon
1/2 c Chopped onion
2 tb Sugar
1/4 c Vinegar
1/2 ts Salt
1/8 ts Pepper
4 c Shredded cabbage

Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Add onion and next 4 ingredients, stirring until blended. Stir in cabbage. Cook over medium heat, uncovered, 15 minutes, stirring occasionally. Sprinkle with bacon. Yields 4-6 servings.


5. Winona Peach Pie

Categories: Desserts, Fruits

Yield: 8 Servings


1/2 c Sugar
3 tb Flour
1/4 ts Nutmeg
1/4 ts Cinnamon           
4 c  Peaches, sliced & peeled
2 ts Margarine

5 1/2 c Flour      
2 ts Salt
1 lb Shortening
1 ts Vinegar
1 c  Water

CRUST: Combine salt & flour. Cut in shortening. Add water & vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly & fit into the bottom of a 8" pie plate.

FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon & salt. Mix well & add to pie crust. Roll out remaining pastry & cover pie, seal. Pierce the top of the pie in the centre with a sharp knife. Bake at 400F for 35-40 minutes.



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A CraftELady Mailing
Julia G
Tulare CA


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