This issue "R" 10-31-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Raspberry Thumbprint Cookies
2. Roasted Eggplant
3. Rose Parade Pancakes
4. Rosemary Pork Tenderloin
5. Ruth Agar's Avocado Soup
1. Raspberry Thumbprint Cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

Prep Time: 1 hour 10 min
Total Time: 1 hour 10 min
Makes: 5 1/2 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.
Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Nutrition Information:

1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

© 2009 ®/TM General Mills All Rights Reserved

2. Roasted Eggplant

Enjoy this delicious veggie dish for dinner!

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 large eggplant
4 small tomatoes
1 large onion
1 Tablespoon minced garlic
1 Tablespoon ground coriander
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
1 cup chicken broth
1/2 cup olive oil
1/2 cup red wine vinegar
thyme and coriander sprigs for garnish

1. Preheat oven to 500 degrees.
2. Cut the eggplant into 1-inch cubes, leaving skin on.
3. Cut tomatoes into eighths; seed and core. Cut onion into eights; separate
4. Place all the prepared vegetables in a large mixing bowl.
5. Sprinkle garlic, coriander, thyme, pepper and salt on top. Gently toss.
6. Pour chicken broth, olive oil and red wine vinegar over the vegetable
mixture. Toss gently until completely coated and well mixed.
7. Spoon vegetables into shallow 9x13-inch pan coated with vegetable oil
8. Roast for 1 hour, stirring gently every 20 minutes. Garnish with thyme
and coriander.
3. Rose Parade Pancakes

Breakfast favorite with a cinnamon twist!

From, "California Sizzles" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Pancakes:
1 egg, beaten
1 cup milk
2 Tablespoons vegetable oil
1 cup all purpose flour, sifted
1/2 teaspoon salt
2 Tablespoons baking powder
2 Tablespoons sugar

INGREDIENTS for Cinnamon Syrup:

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/2 cup evaporated milk

For the pancakes, combine egg, milk and oil. Add dry ingredients and beat until smooth. Batter should be thick. Heat griddle. Brush griddle lightly with oil. Spoon about 1/4 cup of batter, per pancake, onto griddle. Cook until top of pancake is set and flip. Cook until golden brown.

For the syrup, combine sugar, syrup, water and cinnamon in a saucepan. Bring to a boil and cook 2 minutes, stirring constantly. Cool 15 minutes and add evaporated milk.
4. Rosemary Pork Tenderloin

A delicious dinner with some spicy surprises

From "True Grits ...Tall Tales and Recipes from the New South," published in cooperation with your DailyInbox newsletter.


2 teaspoons dried rosemary, crumbled
2 large cloves of garlic, minced
1 tablespoon Dijon mustard
2 teaspoons salt
4 teaspoons freshly ground pepper
2 (12-ounce) pork tenderloins
1-1/2 tablespoons olive oil


Mix the rosemary, garlic, mustard, salt and pepper in a small bowl. Rub the mixture evenly over the pork; place in a shallow dish. Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Brown the pork on all sides in heated olive oil in a skillet. Place in a baking pan.

Bake at 400 degrees for 20 minutes or until cooked through.

SERVES: 6Copyright 1994 The Junior League of Atlanta, Inc. All rights reserved. Visit
The Junior League of Atlanta web site ( to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.
5. Ruth Agar's Avocado Soup

Stay warm with this delicious veggie soup favorite!

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

1 cup pureed avocado
1 cup sour cream
1 (10-3/4 ounce) can chicken broth
1 Tablespoon lemon juice
2 Tablespoons Orange Curacao
1/8 to 1/4 teaspoon nutmeg
Salt to taste
Pepper to taste
Lime slices for garnish

Combine avocado, sour cream and chicken broth. Mix in blender until smooth. Add remaining ingredients. Serve cold. Garnish with lime slices.
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A CraftELady Mailing
Julia G
Tulare CA


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