This issue "F" 12-16-201

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Fat-Free Carrot Cake
2. Festive Chelsea Buns
3. Fettuccine Carbonara
4. Fresh Green Bean Casserole
5. Frozen Lemon Mousse Recipe
1. Fat-Free Carrot Cake

Categories: None

Yield: 1 Servings

2 3/4 c Flour
2 Egg whites
1/2 ts Baking powder
3/4 c Nonfat buttermilk
1/2 ts Baking soda
2 ts Vanilla extract
1/2 ts Salt
1/2 ts Coconut extract
1 ts Cinnamon
1 c Golden raisin
1/2 ts Allspice
1 1/2 lb Carrots shredded coarse
1 ts Ginger
8 oz Can crushed pineapple in syrup; drained
1 c Molasses
1 c Light brown sugar
1/2 ts Nutmeg
Butter flavored cooking spray


1 c Nonfat sour cream
1/4 ts Coconut extract
1/3 ts Pineapple preserves
2/3 c Powdered sugar
1/2 c Light brown sugar

From: Sam M Rasheed

Combine icing ingredients in a medium sized bowl and mix well. Refrigerate uncovered.

Preheat oven to 325 degrees. Spray three 81/2" round cake pans with cooking spray and wipe with a paper towel to absorb the excess. In a medium sized bowl combine flour, baking powder, baking soda, salt, and spices and mix well. In a large bowl, combine brown sugar, molasses, egg whites, buttermilk, vanilla, coconut extract, and drained pineapple and mix well. Add raisins and carrots and stir well. Add the dry mixture to the wet mixture and mix well. Spoon batter into the three pans equally. Bake for 40 minutes. Let cakes cool for 5-10 minutes before removing them from pans. Remove from pans and cool completely. Assemble cake by covering two layers of cake with icing. Stack these iced layers and top them with plain layer. Spread the rest of the icing over the top and sides of cake. Refrigerate for several hours or overnight before serving. 14 servings.

Posted to JEWISH-FOOD digest by Deena on Nov 2, 1998

2. Festive Chelsea Buns

Categories: Christmas, Breads

Yield: 6 Lge. buns

1 ts Granulated sugar
1/2 c Warm water
8 g pkg. traditional dry yeast, about 1 tbsp.
1 Egg
1/4 c Milk
3 tb Granulated sugar
3/4 ts Salt
2 1/2 To 3 cups all-purpose flour
1/4 c Butter, melted

1/4 c Toasted walnuts
1/4 c Brown sugar
Finely grated peel of 1/2 orange and 1/2 lemon
1/3 c Raisins
1/2 ts Cinnamon
1/4 ts Grated nutmeg
1 tb Softened butter

1/2 c Brown sugar
1/4 c Butter
3 tb Corn syrup
1/4 c Toasted walnuts
2 tb Dried cranberries

Proof yeast by stirring 1 teaspoon sugar into warm water until dissolved. Sprinkle yeast over top. Do not stir. Let stand until foamy, about 10 minutes. In a large mixing bowl, lightly beat egg. Stir in milk, 3 tablespoons sugar and salt. When yeast mixture is foamy, stir into egg mixture. Stir in 2 cups flour and melted butter. Stir in more flour, 1/4 cup at a time, just until too stiff to stir.

Sprinkle counter with flour and place dough on top. Knead until dough is fairly smooth and only slightly sticky, about 10 minutes. When dough becomes too sticky, sprinkle counter with more flour. Sprinkle with flour underneath dough. Loosely cover with greased waxed paper, then a damp tea towel. Let rise at room temperature until doubled, about 1 hour.

For filling, finely chop walnuts. In a small bowl, stir with brown sugar, peels, raisins and spices. Measure out butter and set aside. For topping, measure brown sugar, butter and corn syrup into a saucepan. Coarsely chop walnuts and measure out cranberries. Set aside.

When dough has risen, preheat oven to 350F. Lightly grease an 8 inch square pan or coat with cooking spray. Punch down dough. On a lightly floured surface, roll out dough into a rectangle 6 inches wide and 12 inches long. Spread with reserved 1 tablespoon butter. Then evenly sprinkle with raisin filling mixture. Beginning at a short side, roll up dough to make a tight roll. Using a serrated knife, cut roll into 6 thick pieces.

Cook topping mixture over medium heat until boiling. Let it bubble, without stirring, for 2 minutes. Caramel will be extremely hot. Carefully pour into greased pan, so bottom is evenly coated. Sprinkle with reserved walnuts and cranberries. Place each roll, cut-side down, in caramel coating. Heat from this hot caramel will speed up second rising. Let rise, uncovered, until rolls are doubled in size and fill pan, about 30 minutes.

Bake, uncovered, in bottom third of 350F oven until a deep golden brown, from 25 to 30 minutes. Remove from oven and let stand about 2 minutes. Meanwhile, place a baking sheet or piece of waxed paper on counter where buns will be cooled. Place cooling rack directly on top of buns, legs-side up. Invert pan onto baking sheet or waxed paper. Remove pan carefully, remembering that caramel can burn. Replace any walnuts or cranberries. Cool. Buns will keep well, uncovered, at room temperature for up to 1 day. Or cover and freeze.


Prepare topping first and pour into pan. Sprinkle with nuts and cranberries. Set aside to cool. Then prepare dough and let it rise. Fill, roll and cut dough into 6 pieces. Place dough in a room-temperature caramel-lined baking pan. Loosely but completely cover with plastic wrap. Refrigerate at least 4 hours or up to 1 day. When ready to bake, preheat oven to 350F. Bake cold buns for a total of 35 to 40 minutes. If browning too quickly, place a piece of foil loosely over top.

Preparation time: 45 minutes Rising time: 1 1/2 hours Cooking time 2 minutes Baking time: 25 minutes Makes 6 large buns. Typed in MMFormat by Cindy Hartlin
Source: Chatelaine Magazine November 1998.

Posted to MM-Recipes Digest by Cindy Hartlin on Oct 6, 1998
3. Fettuccine Carbonara (5 Points)

Categories: Pasta, Tried & tru

Yield: 6 Servings

8 oz Fettuccine; dry
3/4 c Evaporated skim milk
1/2 c Nonfat cottage cheese
1/4 c Egg Beaters® 99% egg substitute
4 oz Canadian bacon; chopped
1 c Frozen peas
2 tb Grated Parmesan cheese
Freshly ground pepper

Cook pasta and drain. Return to pan. Place skim milk, cottage cheese, and eggs in blender or food processor until smooth

Pour mixture over pasta. add bacon, peas, and Parmesan cheese. Cook over low heat about 3 to 4 min, stirring constantly until sauce thickens. Serves 6

Sprinkle with black pepper and ENJOY! :)

Nutritional Info: 238.40 calories, 2.7g fat, 2g fiber. 10.3% CCF

Points: 4

NOTES : Very tasty recipe :)

Posted to EAT-LF Digest by "Koula Smith" on Oct 21, 1998

4. Fresh Green Bean Casserole
A perfect side dish with your summer steak

From, "To Market, To Market...A Collection of Kentucky Recipes" published in cooperation with your Daily InBox newsletter.

4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped (or 2-ounce jar)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup shredded American cheese


1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes. Reduce heat, cover and cook 20 to 30 minutes more. Drain and set aside. (If using canned beans, just drain; do not cook.)
2. Fry bacon until crisp. Remove from pan and crumble.
3. Saute onion in bacon drippings until tender.
4. Combine everything except cheese, tossing gently. Spoon into greased 2-quart casserole dish.
5. Sprinkle with cheese.
6. Bake until cheese is slightly browned.

Temperature: 350 degrees
Time: 15 to 20 minutes

To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website ( or call (270) 683-1430.
5. Frozen Lemon Mousse Recipe
Garnish with a little slice of lime

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

Vanilla wafer crumbs
6 eggs, separated
1-1/4 cups sugar
1/2 cup lemon juice
1/2 pint whipping cream, whipped


1. Cover bottom of buttered 9-inch square pan with vanilla wafer crumbs.
2. Beat egg whites until stiff, adding sugar gradually. Add egg yolks, one at a time, beating well after each addition. Add lemon juice and beat well.
3. Fold whipped cream in with mixture and turn into crumb-lined dish. Cover top with crumbs. Freeze.

SERVINGS: 8 - 10
To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website ( or call (270) 683-1430.
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