This issue "Q" 08-11-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Quadruple Chocolate Cookies
2. Quail In Mushroom Gravy
3. Quaker Oat Bran Muffins
4. Que Lait
5. Quebec Apple Dumplings
1. Quadruple Chocolate Cookies

Base: Cookies

1 1/4 Cup(s) Unsalted butter, softened
2 Cup(s) Granulated Sugar
2 Eggs
2 Teaspoon(s) Pure vanilla extract
3 Cup(s) All purpose flour
3/4 Cup(s) Cocoa Powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
2 Cup(s) White chocolate chips
1 Cup(s) Semi-sweet chocolate chips
1 Cup(s) Milk chocolate chips

Preheat oven to 350. Cream together butter and sugar. Add eggs and vanilla and continue mixing until creamy. In separate bowl,
combine flour, cocoa powder, baking soda, and salt. Mix well and then add to creamy mixture. Mix until thoroughly blended. Add all of the different chips and fold into batter. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.

George Geary/Disneyland Pastry Chef Posted to recipelu-digest by P&S Gruenwald on Feb 20, 1998

Nutrition (calculated from recipe ingredients)
Calories: 6042
Calories From Fat: 2616
Total Fat: 302.6g
Cholesterol: 982.1mg
Sodium: 2638mg
Potassium: 1598.6mg
Carbohydrates: 830.8g
Fiber: 41.5g
Sugar: 401.9g
Protein: 73.4g

2. Quail In Mushroom Gravy

3/4 Cup(s) All-purpose flour, divided
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
6 Quail, 1/3 to 1/2 pound each
1/2 Cup(s) Butter or margarine
1/2 Pound(s) Fresh mushrooms, sliced
2 Cup(s) Chicken broth
2 Teaspoon(s) Minced fresh thyme or 3/4
teaspoon dried thyme
Hot cooked noodles, optional

Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350' for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

Yield: 6 servings.

The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection. Posted on Mar 30, 1998

Nutrition (calculated from recipe ingredients)
Calories: 2896
Calories From Fat: 1057
Total Fat: 119.4g
Cholesterol: 469.4mg
Sodium: 5585.3mg
Potassium: 1713.6mg
Carbohydrates: 378.7g
Fiber: 15.1g
Sugar: 7.3g
Protein: 74.4g

3. Quaker Oat Bran Muffins


Number of Servings: 12

2 Cup(s) Quaker Oat Bran Cereal
1/4 Cup(s) Firmly packed brown sugar
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt, optional
1 Cup(s) Skim or 2% lowfat Milk
2 Egg whites, slightly beaten
1/4 Cup(s) Honey or Molasses
2 Tablespoon(s) Vegetable oil

Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown. 1 dozen

Add to batter any one of the following:

Raisin Nut Muffins-1/4 cup raisins and 1/4 cup chopped nuts

Banana NutMuffins-1/2 cup mashed banana (about 1 medium) and 1/4 cup chopped nuts

Blueberry Muffins-1/2 cup fresh or frozen blueberries

Apple Cinnamon Muffins-1/2 cup chopped apple (about 1 small), 1/4 cup chopped nuts and 1 teaspoon cinnamon.

NOTE: To freeze, wrap muffins securely; store in freezer up to 3 months.
To reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30seconds for each muffin.

NUTRITION INFORMATION: based on using the first ingredient listed and no optional ingredients:
Each serving (1 muffin): Calories - 120Carbohydrates - 19g Protein - 4g Fat - 3g Sodium - 90 mg Calcium - 80 mg Cholesterol - 0 mg Dietary Fiber - 2g

From Tony Burke, Cyberealm BBS Watertown, NY

Nutrition (calculated from recipe ingredients)
Calories: 41
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 188.7mg
Potassium: 15.3mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 4.5g
Protein: <1g

4. Que Lait

Course: Dessert

Number of Servings: 16

1 Pound(s) Sugar
2 Coconuts, grated
1 no. 2 crushed pineapple
6 Oranges
1 Sponge cake, equal to 2 layers
3 Egg whites
2 Cup(s) Water

Boil sugar and water together for about 5 minutes. Add oranges, coconut and pineapple. Let this boil slowly for about 45 minutes, stirring often to keep from sticking to the pan. Remove mixture from the stove; let cool. Stir in egg whites (unbeaten). Using a large bowl, crumble some of the cake on bottom of bowl; then add a layer of fruit mixture. Add more cake, then another layer of fruit mixture. Continue this until it is all used up. Put a plate on top of the mixture and press down to make it compact. Keep refrigerated until served. It will keep refrigerated for several weeks.

MULBERRY GROVE From <A Taste of Louisiana>.

Nutrition (calculated from recipe ingredients)
Calories: 150
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 38.6mg
Potassium: 200.3mg
Carbohydrates: 37.4g
Fiber: 1.9g
Sugar: 35.4g
Protein: 1.5g

5. Quebec Apple Dumplings

Base: Desserts

1 Pie dough, double batch
1/4 Cup(s) Cheddar cheese-grated
12 Apples, medium- peeled &
1/2 Cup(s) Mincemeat
1/4 Cup(s) Rum
3/4 Cup(s) Sugar
1/4 Cup(s) Sugar, brown
1/4 Cup(s) Cream
Lemon rind, 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6"squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminum foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven. Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

Nutrition (calculated from recipe ingredients)
Calories: 2207
Calories From Fat: 1091
Total Fat: 124g
Cholesterol: 355.2mg
Sodium: 231.3mg
Potassium: 533mg
Carbohydrates: 248.2g
Fiber: 6.8g
Sugar: 233.5g
Protein: 10.2g



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