This issue "D"   06-04-2012

 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. Delightful Lemon Souffle with Wine Sauce
2. Diabetic Apple Cake
3. Dilled Ham and Eggs  
4. Double Baked Caramel Pears
5. Double Orange Carrots
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1. Delightful Lemon Souffle with Wine Sauce

In the mood for a light and delicious dessert, try this!

From, "Traditions...A Taste of the Good Life" League Cookbook" published by The Junior League of Little Rock in cooperation with your Daily InBox newsletter.

INGREDIENTS for Souffle:

1 envelope unflavored gelatin
1/4 cup cold water
5 eggs, separated
2 teaspoons grated lemon rind
1-1/2 cups sugar
1 cup whipping cream
 
INGREDIENTS for Wine Sauce:

1/2 cup sugar
3 teaspoons cornstarch
1/2 cup water
3 Tablespoons fresh lemon juice
1 teaspoon grated lemon rind
2 Tablespoons butter or margarine
1/2 cup dry white wine
 
TO PREPARE Souffle:
Sprinkle gelatin over cold water to soften.  Mix egg yolks with lemon juice, rind and 3/4 cup sugar.  Place in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened (about 8
minutes).  Remove from heat and stir in gelatin until dissolved.  Chill 30 to 40 minutes or until mixture mounds slightly when dropped from spoon.  Beat egg whites until they begin to hold their shape.  Gradually add remaining 3/4
cup sugar.  Beat until stiff.  Beat cream until stiff.  Fold egg whites and cream into yolk mixture until no white streaks remain.  Pour into a 2 quart souffle dish and chill 4 or more hours.  Serve with wine sauce.

 
TO PREPARE Wine Sauce:
In a small saucepan, mix together sugar and cornstarch.  Stir in water, lemon juice and rind until smooth.  Add butter.  Bring to a boil, lower heat and cook until thickened (about 3 minutes).  Remove from heat and stir in wine.  Chill, stirring occasionally.

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2. Diabetic Apple Cake


Categories: Diabetic, Cakes, Desserts

Yield: 1 Cake

    2 1/2 c Flour;      
      3 ts Soda;
      2 ts
Cinnamon
    1/2 ts Nutmeg;
      1 ts Salt;
      1 c  Butter;
      2 ts Vanilla;
      2    Eggs;
      1 ts Liquid Sugar substitute;
      4 c  Grated apple;
      1 c  Walnuts;


Mix dry ingredients; add butter, eggs, sugar substitute, and blend well. Stir in grated apples and nuts. Bake in well-greased 9 x 13 pan at 375 degrees, 40-50 minutes.

Food Exchange per serving: 1/2 FAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE

Source: The Big Fat Red Juicy Apple Cook Book

Brought to you and yours via Nancy O'Brion and her Meal-Master
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3. Dilled Ham and Eggs


Plan for this delicious spin on Ham and Eggs!

From, "Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS :
1/4 cup minced green onions
3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 cups milk
2 cups chopped cooked ham
6 hard-cooked eggs, sliced
1 Tablespoon chopped fresh parsley
  Toast points
 
TO PREPARE:
Saute the green onions in the butter in a skillet.  Stir in the flour.  Cook over low heat until bubbly, stirring constantly.  Add the salt, dillweed and pepper and mix well.  Remove from heat.

Add the milk gradually, stirring constantly.  Cook until thickened, stirring constantly.  Fold in the ham, eggs and parsley.  Spoon over toast points on plates. To prepare toast points, remove the crusts from cracked wheat bread slices.  Pat the bread over the bottom and up the side of muffin cups.  Toast at 350 degrees until light brown.

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4. Double Baked Caramel Pears

Just as tasty as they sound


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

INGREDIENTS:

3 large ripe firm Bartlett pears, peeled, cored and split lengthwise
2 Tablespoons brown sugar
2 Tablespoons dark rum
1/2 teaspoon lemon juice
1 Tablespoon unsalted butter
13 square caramels
1 teaspoon dark rum
Cooking juices from pears
Vanilla ice cream

INGREDIENTS for Glaze:

3/4 cup sugar
3/4 cup water
1 to 2 teaspoons rose water

TO PREPARE:

1.  Preheat oven to 400 degrees.  In an 8-inch square baking pan, arrange pears, cut side down with tops pointing toward center.  Set aside.
2.  Combine brown sugar, 2 Tablespoons rum, lemon juice and butter in microwaveable dish.  Heat on high in microwave until butter is melted, about 30 seconds.  Brush mixture over pears.
3.  Bake, uncovered, until pears are just tender, 20-25 minutes, brushing with pan juices 2 times during baking.  Reserve pan juices.  (Pears can be baked 1 day ahead, covered and refrigerated; let come to room temperature before reheating.)
4.  Melt caramels with 1 teaspoon rum and pan juices in deep microwaveable dish on medium (50 percent power) in microwave for 1 1-1/2 minutes, stirring twice.  Watch carefully to avoid scorching.  Stir until smooth.
5.  Cut pear halves lengthwise into quarters.  Pour sauce evenly over pears. Bake uncovered at 300 degrees until heated through, about 12 minutes. Spoon caramel sauce over pears once during reheating.
6.  To serve, arrange 3 pear quarters in individual dessert dishes.  Top with scoops of vanilla ice cream.  Spoon caramel sauce over ice cream.

SERVES:  4Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
 
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5. Double Orange Carrots

INGREDIENTS:


4 cups water
10 medium carrots, peeled and sliced diagonally
2 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
4 tablespoons butter (1/2 cube)

TO PREPARE:

In a saucepan, bring water to a boil. Add carrots and cook until just tender. Drain, set aside and cover to keep warm.

In a small saucepan over medium heat, combine sugar, cornstarch, salt, ginger and orange juice. Stir constantly until mixture thickens. Raise heat and boil 1 minute longer. Stir in butter, pour over hot carrots, toss thoroughly and serve.

SERVES: 4

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