This issue "WYZ" 02-11-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Yakima Iced Apple Tea
2. Yellow Squash
3. Zabaglione
4. Zabar's Black and White Cookies
5. Zelda's Strudel
1. Yakima Iced Apple Tea

Categories: Drinks, Fruit, Mcrecipe,

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

2. Yellow Squash

Try this yummy squash casserole dish.

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.

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


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. Place mixture in a greased casserole dish. Top with cracker crumbs and paprika. Bake approximately 25-30 minutes until slightly browned.
3. Zabaglione 

Categories: Eggs

Yield: 4 Servings      

      2    Egg yolks
      3 ts Sugar
      2 oz Dry Marsala

In the top of a double boiler, beat eggs and sugar with a wire whisk until thick. Beat in the wine. Place over boiling water & beat vigorously until hot, very thick & foamy. Serve immediately. Note: It's nice to serve this dessert in tall attractive glasses. Thin wafers or cookies go nicely on the side.

From the Micro Cookbook Collection of Italian Recipes


4. Zabar's Black and White Cookies

Categories: None

Yield: 1 Servings

1 3/4 c Granulated sugar      
1 c  (2 sticks) unsalted butter; softened
4 lg Eggs
1 c  Milk
1/2 ts Vanilla
1/4 ts Lemon extract
2 1/2 c Cake flour
2 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt


4 c Confectioners' sugar
1/3 c Boiling water (up to 1/2)
1 oz Bittersweet chocolate

(Molly O'Neill) New York cookbook, c1992

1.Preheat the oven to 375 deg.F. Butter two baking sheets and set aside.

2. Make the cookies. In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk and vanilla and lemon extracts and mix until smooth.

3. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed., Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

4. Make the frosting: Place the confectioner's sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.

5. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting. Makes 2 dozen cookies.

5. Zelda's Strudel

Categories: None

Yield: 1 Servings


4 c  Unsifted flour
2    Egg yolks (do not discard whites)
1/2 c Oil
1/2 c Sugar
1/2 Heaping teaspoon baking powder

-----------------APPLE FILLING----------------------

     3    Apples, or more
      1    Jar jelly (any flavour)
      1    Lemon , juice of
      2    Egg whites
    1/4 c  Oil
           Extra oil

Mix dry ingredients.
Beat oil and eggs; mix with dry ingredients; add water until it feels like dough.
Form into ball and chill.

Apple Filling:
Grind up the apples, walnuts, and raisins together.
Add the jelly and the lemon juice and mix well.

To Put Together the Strudel:
Divide dough into 5 parts.
Roll l part of dough out into a rectangular shape; make sure it is thin enough that you can see through it.
Beat the egg whites with the oil; brush the dough with this mixture.
Spread apple filling on the dough.
Mix sugar and cinnamon and sprinkle some of this mixture on top of the filling.
Roll up the dough, starting from one of the long edges.
Brush top with oil; sprinkle generously again with sugar and cinnamon.
Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the bottom.
Repeat steps 2-8 until you have made as many strudels as you need.
Place strudels on either a very good non-stick cookie sheet or a greased cookie sheet.
Bake approximately 45 minutes to one hour in a 350 degree oven.

Posted to JEWISH-FOOD digest



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A CraftELady Mailing
Julia G
Tulare CA


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