This issue "A" 11-25-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Addictive Youngstown Chips (Cookies)
2. Amazing Apple Squares
3. Amish Style Chicken and Corn Soup
4. Angel Eggs
5. Apple-Pecan Upside-Down Cake
1. Addictive Youngstown Chips (Cookies)

A delicious summer treat!

From, "Great Lake Effects...Buffalo Beyond Winter and Wings" published by The Junior League of Buffalo, Inc. in cooperation with your Daily InBox newsletter.

4-1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups melted unsalted butter
2 cups sugar
2 cups packed brown sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
2 cups rolled oats
2 cups cornflakes
2 cups chocolate chips
2 cups chopped pecans
1 cup shredded coconut or dried cranberries

Sift the flour, baking powder, baking soda and salt together. Beat the butter, sugar, brown sugar, eggs and vanilla in a mixer bowl until blended. Stir in the flour mixture. Add the oats, cornflakes, chocolate chips, pecans and coconut 1 at a time, mixing well after each addition.

Drop by 1/4 cupfuls 2 inches apart onto an ungreased cookie sheet. Bake at 350 degrees for 10 to 14 minutes or until light brown around the edges. Remove to a wire rack to cool.
2. Amazing Apple Squares
By: Victoria from Easy Recipes With a Twist

They look like brownies and taste like cake; these Amazing Apple Squares are the best of both worlds. If youˇ¦re looking for an easy-to-share dessert to bake this fall, try out these seasonal squares. Made with cinnamon and four full cups of apples, these sweet treats taste like autumn in every bite.

Cooking Time: 50 minutes

2 eggs
1/2 cup vegetable oil
1 1/4 cups white sugar
1 teaspoon ground cinnamon (you can add more depending on your liking)
1/2 teaspoon salt
1 teaspoon natural vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
4 cups apples, peeled, cored and diced

1. Preheat oven to 350 degrees F.
2. In a mixing bowl beat oil and eggs until creamy. Add sugar, vanilla and baking powder. Continue to beat together well.
3. Combine flour, salt, ground cinnamon and apples together in a bowl.
4. Mix well dry and wet ingredients. The batter will be very thick.
3. Amish Style Chicken and Corn Soup

This delicious chicken and corn soup will fill you up and keep you warm and toasty on a cold fall day. It's easy to make a great soup for the whole family kids will love the corn and noodles.

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 teaspoon saffron threads (optional)
3/4 cup corn kernels
1/2 cup celery, finely chopped
1 tablespoon parsley, fresh chopped
1 cup egg noodles, cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.

Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces.

Strain the saffron broth through a fine sieve. Add the corn, celery, parsley, and cooked noodles to the broth.

Return the soup to a simmer and serve immediately.


4. Angel Eggs

These stuffed eggs are a great appetizer and are so easy to make. Use your favorite tuna salad recipe and these are sure to be a winner every time.

6 eggs
1 (6 1/2 oz can) water packed tuna; drained
2 tablespoons sweet pickle relish
1 tablespoon onion, minced
1 tablespoon pimento, chopped
4 tablespoons mayo
1 pinch dry mustard
1 pinch sage
Black pepper

Cook eggs, cool, remove shells. Cut in half crosswise, remove yolks. Mix together tuna, pickle, onion, pimento, mayo and seasonings.

Stuff each half with tuna mixture. Sprinkle with paprika.

5. Apple-Pecan Upside-Down Cake

1/4 cup butter
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
Nonstick cooking spray
1 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar*
1/4 cup granulated sugar
1 tsp. vanilla
1/2 cup coarsely ground toasted pecans
1/2 tsp. finely shredded lemon peel
3 cups thinly sliced apples (such as Jonathan, Rome, or Golden Delicious) (about 1 pound)
12 thin apple slices (optional)
Frozen light whipped dessert topping, thawed (optional)

Let butter and egg product stand at room temperature for 30 minutes. Meanwhile, line a 9 x 9 x 2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt; set aside. Preheat oven to 350° F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed.** Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture; beat until combined. Stir in pecans and lemon peel. Arrange the 3 cups apples in prepared pan; spoon pecan mixture over apples and spread evenly (batter will be thick and may not cover all the apple pieces). Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter; carefully remove foil. Serve warm. If using the thin apple slices, cook 12 apple slices in a small amount of boiling water about 1 minute or just until tender; drain well and pat dry with paper towels. If desired, top individual servings of cake with the cooked thin apple slices and/or light whipped dessert topping.

Yield 12 servings

*Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the amount of product equivalent to 1/2 cup brown sugar. If the brown sugar substitute does not blend into the butter mixture, let stand for 1 minute, then continue to beat.
** Test Kitchen Tip: If using thin apple slices for a garnish, cook the slices in a small amount of boiling water about 1 minute or until tender. Drain apple slices well and pat dry with paper towels.
Nutritional Info: Per Serving: Serving Size: 1/12 of recipe: Calories: 176, Total Fat: 7 grams, Sat Fat: 2 grams, Cholesterol: 11 mg, Sodium: 121 mg, Carbohydrate: 26 grams, Dietary Fiber: 2 grams, Protein: 3 grams
Dietary Exchange: 1/2 Fruit, 1 1/2 Fat, 1 1/2 Other Carbohydrate

Source: LOH Recipes
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A CraftELady Mailing
Julia G
Tulare CA


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