This issue "T" 08-21-14

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. T.J. Cinnamon's Cinnamon Rolls
2. Tabbouleh
3. Taffy Apple Mini Muffins
4. "Top of Stove" Stuffed Peppers
5. Truites aux Amandes/Trout with Almonds
1. T.J. Cinnamon's Cinnamon Rolls

Number of Servings: 14

2 Active dry yeast
1/2 Cup(s) Warm water, 105-115 degrees F
1/3 Cup(s) plus
1/2 Teaspoon(s) Sugar
4 up to 5 Cup(s) Flour
1 Teaspoon(s) Salt
1 Cup(s) Milk, scalded and cooled to 110 degrees F
1/3 Cup(s) Salad oil
2 Eggs, room temperature
1/2 Cup(s) Butter, softened
1 Cup(s) Packed brown sugar
1/2 Cup(s) Granulated Sugar
2 Tablespoon(s) Cinnamon
1 Cup(s) Sifted confectioner's sugar,
Sifted confectioner's sugar
3 Tablespoon(s) Warm milk
1 Teaspoon(s) Vanilla extract

From: Jim Wooley Date: Tue, 19 Apr 1994

In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from the sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.

Filling: In mixer bowl beat all ingredients until smooth; set aside. Grease two 9 inch round cake pans. On lightly floured surface roll dough into an 18x10" rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll.
Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.

Icing: In medium bowl whisk all ingredients until smooth. Drizzle over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped, at room temperature.) Makes 14 rolls.

Nutrition (calculated from recipe ingredients)
Calories: 396
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 44.4mg
Sodium: 1124.1mg
Potassium: 236.6mg
Carbohydrates: 59.2g
Fiber: 1.8g
Sugar: 24.1g
Protein: 8.9g

2. Tabbouleh

Number of Servings: 4

4 Ounce(s) Bulgar wheat, 100 g
1 Tomato - skinned and diced
1/2 Cucumber - diced
2 Teaspoon(s) Schwartz Parsley
1 Teaspoon(s) Schwartz Mint
2 Spring onions - thinly sliced
3 Tablespoon(s) Olive oil
Schwartz Coarse Ground Black
The juice of a lemon.

Put the wheat in a large bowl and cover with boiling water. Leave to soak for 15 minutes or until tender, or cook according to manufacturers instructions. Drain and wrap in a clean tea towel. Squeeze hard to remove excess moisture. Mix all the ingredients together, adding salt, Pepper and the lemon juice to taste. Cover and refrigerate for at least 30 minutes before serving.

Nutrition (calculated from recipe ingredients)
Calories: 121
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 0 mg
Sodium: 237.9 mg
Potassium: 343 mg
Carbohydrates: 6.9 g
Fiber: 1.9 g
Sugar: 4 g
Protein: 1.5g

3. Taffy Apple Mini Muffins

Number of Servings: 36

2 Cup(s) Flour
1/2 Cup(s) Granulated Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground nutmeg
1/2 Cup(s) Milk
1/4 Cup(s) Butter or margarine, melted
2 Eggs
1 Teaspoon(s) Vanilla
1 Cup(s) Chopped apple
1/2 Cup(s) Honey
1/2 Cup(s) Brown sugar
3/4 Cup(s) Finely chopped walnuts

Preheat oven to 400F, prepare miniature muffin pans. In bowl combine flour, sugar, baking powder, salt & nutmeg. In another bowl, combine milk, butter, eggs & vanilla until blended. Stir dry mix into wet mix until just moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until lightly browned. Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts. Spear with popsicle sticks or wooden skewers, if desired. Makes 36 minis. 
Nutrition (calculated from recipe ingredients)
Calories: 97
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 14mg
Sodium: 79.9mg
Potassium: 37.7mg
Carbohydrates: 16.1g
Fiber: <1g
Sugar: 10.2g
Protein: 1.6g

4. "Top of Stove" Stuffed Peppers

A meal to fulfill your hunger

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


2-1/2 pounds ground lean chuck
1 medium onion, chopped
1 can condensed black bean soup
1-1/2 teaspoons chili powder
1 teaspoon sugar
1 teaspoon pepper
2 Tablespoons Worcestershire sauce or A-1 sauce
2 Tablespoons dry red wine
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
1/2 teaspoon ground celery seed
2 Tablespoons chopped parsley
4 large bell peppers, halved lengthwise


Brown meat and onion together without additional fat in large Dutch oven. Drain fat from meat. Add other ingredients, except bell peppers and catsup. Cover, and cook slowly for 10 15 minutes. Stir occasionally. Wash and cut peppers in half, lengthwise. Remove and discard seeds, veins and stems. Heap meat mixture into peppers. Decorate tops with dabs of catsup. Cover bottom of Dutch oven with 1/4 inch water.

Carefully place stuffed peppers in water. Cover tightly with heavy lid, and steam over medium heat for 10 12 minutes, until peppers are tender but not soft (much better if they are slightly crisp). Meat filling can be made a day ahead and re-heated before filling peppers.

SERVES: 4 - 6

5. Truites aux Amandes/Trout with Almonds

French food never tasted so good

From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


4 medium sized trout, 1 to 1-1/2 pounds
3/4 cup flour (or less)
2/3 cup butter
1/2 cup heavy cream
2/3 cup toasted, slivered almonds
Salt and pepper to taste
1 thinly sliced lemon


Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully, and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter. Add cream to the butter remaining in pan; mix rapidly; add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately.

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A CraftELady Mailing
Julia G
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