This issue "D" 12-09-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Dark Chocolate Walnut Layer Cake
2. Dave's Black Bean-Corn Salad
3. Deviled Egg Spread
4. Diabetic Frozen Strawberry Yogurt
5. Dutch Crumb Apple Pie
1. Dark Chocolate Walnut Layer Cake

Categories: June 1995

Yield: 1 servings


3 oz Unsweetened chocolate; chopped
1 c All purpose flour
1/2 ts Baking soda
1/2 c Unsalted butter; room temperature (1 stick)
1/2 c Packed golden brown sugar
1/2 c Sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Buttermilk
3/4 c Chopped walnuts

4 oz Unsweetened chocolate; chopped
1/2 c Unsalted butter; room temperature (1 stick)
3 c Powdered sugar
6 tb Hot milk; (about)
1 c Chopped walnuts

FOR CAKE: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with waxed paper. Stir chocolate in top of double boiler set over simmering water until melted. Cool.

Sift flour and baking soda into small bowl. Using electric mixer, beat butter in large bowl until creamy. Add both sugars and beat until fluffy. Beat in eggs 1 at a time. Beat in vanilla, then melted chocolate. Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition. Mix in walnuts.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out with a few moist crumbs attached, about 20 minutes. Cool cakes in pans on racks.

FOR ICING: Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar, beating until smooth. Beat in 2 tablespoons milk. Beat in chocolate. Thin with milk to spreading consistency.

Cut around pan sides. Turn out cakes; peel off paper. Place 1 cake layer flat side down on platter. Spread 1 cup icing over. Top with second cake layer, flat side up. Spread remaining icing over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

Serves 10 to 12.

Bon Appetit June 1995

Per serving: 6027 Calories (kcal); 431g Total Fat; (59% calories from fat); 94g Protein; 553g Carbohydrate; 887mg Cholesterol; 973mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 81 Fat; 31 Other Carbohydrates

2. Dave's Black Bean-Corn Salad

Categories: None

Yield: 1 servings

2 cn (16oz) Premium Black Beans; rinsed and drained
1 cn (16oz) Corn; rinsed and drained
1 cn (8oz) Red Kidney Beans; rinsed and drained
1 Red Bell pepper; diced
1 Green Bell pepper; diced
1/2 bn Cilantro; finely chopped, not too fine though
1 Red Onion; diced
1 Lime ; Juice of
Salt to taste
Black Pepper to taste
1 tb Olive Oil
1 tb Honey
2 tb Italian Dressing

Mix together in a large bowl and refrigerate. Better on the second day once the flavors blend together. You can use more or less Italian Dressing if you chose, you don't want a lot of liquid in the salad.

Yield: 8 to 10 servings

3. Deviled Egg Spread

By: Christy from The Girl Who Ate Everything

A less chunky version of egg salad, this Addictive Deviled Egg Spread will be gone before you know it when you set it out for guests at your next party. Spread atop a cracker or piece of bread, this delicious egg salad dip is perfectly satisfying without being too heavy. A wonderful easy appetizer recipe for a family gathering, this is one of those dips we love making because it's so effortless yet so incredibly tasty.


1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard (add more if you like)
Kosher salt and freshly ground pepper
bread, baguettes, or crackers
Paprika, for dusting


In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.

Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.

Serve with toasted bread, baguettes, or crackers.
4. Diabetic Frozen Strawberry Yogurt

Categories: None

Yield: 1 Servings

1 c Sliced fresh strawberries
1 ts Unflavored gelatin; softened in warm water
1 pk Equal; (artificial sugar sweetener)
1 c Plain low-fat yogurt

Tastes like ice cream but has far fewer calories.

Blend berries, softened gelatin, and Equal..Fold into the yogurt. Pour the mixture into a shallow pan and place it in the freezer. Beat it with a fork quite frequently while it is freezing to incorporate air and also to reduce the size of the ice crystals..When it is frozen, but not too hard, it can be scooped out with an ice cream scoop and served in a sherbet glass.

makes 4 servings...
Calories:45 per serving...Diabetic exchanges per serving: Fruit 0, vegetable 0, bread 0, milk 1/2, meat 0, fat 0.
5. Dutch Crumb Apple Pie

While there are lots of variations for apple pie, Ruth's Chris Steak House's version is as close to perfect as you can get.

1 3/4 cups water
6 tbs granulated sugar
2 tbs brown sugar, packed
Dash nutmeg
1/4 tsp ground cinnamon
1/4 ounce orange liqueur
4 medium apples, peeled, cored and sliced into wheels
3 tbs raisins
2 1/2 tbs cornstarch
1 partially baked 9 or 10 inch pie shell
Crumb topping (see below)

1. Combine 1 1/2 cups water, sugars, nutmeg, cinnamon and liqueur in large saucepan.

2. Bring almost to boil. Add apple slices and cook 4 minutes. Add raisins. Cook 2 minutes or until apples are no longer crisp, but not mushy.

3. Mix cornstarch into 1/4 cup water and add to apple mixture.

4. Continue cooking, stirring until slightly thickened and clear.

5. Pour into baked pie shell, making slight mound in middle. Crumble topping on pie, making large mound, being sure to cover filling completely.

6. Bake at 360, 45 to 50 minutes, or until browned. About 8 servings.

Crumb Topping
1/2 cup brown sugar; packed
1/2 cup granulated sugar
1 3/4 cups self-rising flour, packed
3/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp vanilla
1/2 cup plus 2 tbs butter, softened

Combine sugars, flour, nutmeg and cinnamon, mix thoroughly. In another bowl, combine vanilla and butter; add to dry mixture and mix in thoroughly. Consistency should be moist but not wet, and dry but not powdery. Makes 4 cups streusel.
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A CraftELady Mailing
Julia G
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