This issue "Easter" 03-28-201
3

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Black and White Angel Food Cake
2. Carrot Cake
3. Deviled Eggs with Smoked Salmon and Herbs
4. Double-Coconut Cake
5. Easter Egg Cookies
6. Pennsylvania Dutch Coconut Easter Eggs
7. Roast Lamb with Rosemary and Garlic
8. Sautéed Carrots with Sage
9. Simple Baked Ham
10. Steamed Carrots with Garlic-Ginger Butter
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1. Black and White Angel Food Cake

If you can't decide whether you want vanilla or chocolate, this cake is for you because it delivers both. Beaten egg whites create the light, airy texture of this classic dessert.

Yield: 12 servings (serving size: 1 slice)

Ingredients

Cake:
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided 
1/2 teaspoon cream of tartar 
1/4 teaspoon salt
12 large egg whites 
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)

Glaze:
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened 
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)

Topping:
Sliced strawberries (optional) 

Preparation

Preheat oven to 325°.
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.
Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Note: Place leftover egg yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise.


Maureen Callahan,
Cooking Light 
APRIL 2007
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2. Carrot Cake  [Only 284 calories!]

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese.

Yield: 20 servings (serving size: 1 piece)

Total: 1 Hour, 53 Minutes

Ingredients

Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups) 
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot 
1 cup granulated sugar 
1/2 cup packed brown sugar 
6 tablespoons butter, softened
3 large eggs 
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
Cooking spray

Frosting:
6 ounces cream cheese, softened 
1 ounce fromage blanc
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.

Nutritional Information
Amount per serving
Calories: 284
Fat: 9.7g
Saturated fat: 4.9g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 0.8g
Protein: 3.6g
Carbohydrate: 46.6g
Fiber: 0.9gCholesterol: 49mg
Iron: 1mg
Sodium: 172mg
Calcium: 68mg

Kathy Kitchens Downie, RD, 
Cooking Light 
APRIL 2011
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3. Deviled Eggs with Smoked Salmon and Herbs

Use any combination of herbs you like for this easy and tasty starter.

Ingredients
8 large eggs 
1/4 cup fat-free sour cream 
1 tablespoon chopped fresh chives
2 tablespoons reduced-fat mayonnaise 
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh dill
1/4 teaspoon freshly ground black pepper
2 ounces cold-smoked salmon, finely chopped
16 small dill sprigs (optional)
16 small tarragon sprigs (optional)

Preparation


1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.

Jeanne Kelly, Cooking Light 
APRIL 2010

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4. Double-Coconut Cake

Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Yield: 14 servings

Ingredients

Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar 
1/3 cup butter, softened
2 large eggs 
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided

Preparation

Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

(Totals include Fluffy Coconut Frosting.)

Nutritional Information
Amount per serving
Calories: 298
Calories from fat: 24%
Fat: 7.9g
Saturated fat: 5g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.3g
Protein: 3.4g
Carbohydrate: 53.8g
Fiber: 0.4g
Cholesterol: 42mg
Iron: 1.6mg
Sodium: 273mg
Calcium: 52mg
Cooking Light 
DECEMBER 2001
 
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5. Easter Egg Cookies

These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co.). Tint the frosting any color you like (or use several colors). Spread it onto the cookies, or spoon the frosting into a zip-top plastic bag, snip a small hole in one corner of the bag, and pipe the frosting in designs of your choice. The kids can help with the fun.

Yield: 28 cookies (serving size: 1 cookie)

Ingredients
Cookies:
1 1/2 cups all-purpose flour (about 6 1/2 ounces) 
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar 
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg 

Icing:
2 cups powdered sugar
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract
Food coloring (optional)

Preparation

1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
4. Preheat oven to 375°.
5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.

Nutritional Information
Amount per serving
Calories: 90
Calories from fat: 19%
Fat: 1.9g
Saturated fat: 1.1g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 1g
Carbohydrate: 17.5g
Fiber: 0.2gCholesterol: 12mg
Iron: 0.4mg
Sodium: 67mg
Calcium: 9mg

Jackie Mills, MS, RD, 
Cooking Light 
MARCH 2008
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6. Pennsylvania Dutch Coconut Easter Eggs
INGREDIENTS:
3/4 cup mashed potatoes; unsalted
2 cups flaked coconut; fresh or dried
1/2 tsp. salt
1 tsp. vanilla extract
3 1/2 cups confectioner's sugar
8 oz semisweet chocolate
1 tbsp. vegetable oil
DIRECTIONS:
In mixing bowl, mix potato, coconut, salt and vanilla. Gradually mix in sugar.
Cover; refrigerate overnight.
Shape into 1/2 tbs. size eggs. Heat chocolate and oil until chocolate melts.
Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden. Makes about 60.

Source: RecipeRoss
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7. Roast Lamb with Rosemary and Garlic

This lamb roast is seasoned with just a simple rub of rosemary and garlic; sprinkle the lamb with coarse salt after removing from the oven to really accent the flavors.

Yield: 8 servings (serving size: 3 ounces)

Ingredients1 (3-pound) rolled boned leg of lamb, trimmed
1 tablespoon chopped fresh rosemary
3 garlic cloves, minced
1 teaspoon kosher or sea salt

Preparation

Preheat oven to 450°.
Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450° for 1 hour and 15 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
Sprinkle with salt. Place roast on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of roast will increase 5° upon standing.) Remove string before slicing.
Cooking Light 
DECEMBER 2002
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8. Sautéed Carrots with Sage

You can easily double, triple, or quadruple this small-yield recipe to feed more.

Ingredients
1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups diagonally sliced carrot
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons fresh small sage leaves
 
Preparation

1. Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Sprinkle with sage.
Cooking Light 
NOVEMBER 2009
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9. Simple Baked Ham

This easy baked ham recipe makes a great starring entrée for holiday meals.

Yield: 26 servings (serving size: about 3 ounces)

Ingredients
1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
2 teaspoons whole cloves
Cooking spray
2 cups apple juice, divided
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard

Preparation

Place ham in a large Dutch oven or stockpot. Cover with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water. Drain.
Preheat oven to 325°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan; pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.
Remove ham from oven (do not turn oven off); uncover ham. Combine sugar and mustard; brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.

Note: Soaking the ham in water draws out some of the sodium so the ham won't taste too salty.


Alison Lewis,
Cooking Light 
JANUARY 2005
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10. Steamed Carrots with Garlic-Ginger Butter

Be sure to use true baby carrots with tops.

Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled 
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro 
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation

1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
 
Jackie Mills, MS, RD, 
Cooking Light 
JULY 2008

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