This issue "P" 
10-15-15

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Pam's Thanksgiving Pie 
2. Parmesan Bread Pudding Recipe 
3. Peach Kuchen Recipe
4. Potato Pancakes with Dill
5. Pumpkin Bars
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1. Pam's Thanksgiving Pie

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 unbaked nine-inch deep-dish pastry shell
4 large eggs, well beaten
1 cup sugar
1/2 cup softened margarine
1 cup milk
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 teaspoon maple flavoring
1/4 cup dark corn syrup
1/4 cup oatmeal
1/2 cup flaked coconut
1/2 cup chopped pecans

TO PREPARE:

Preheat oven to 350 degrees.  Combine eggs, sugar, margarine, milk, flour, flavorings, and corn syrup; beat well.  Blend in oatmeal, coconut, and pecans.  Mixture will seem soupy.

Pour into unbaked pastry shell.  Bake on lowest rake of oven for 45 minutes or until a knife inserted in center comes out clean.  Cool and chill two to three hours.  Pie filling becomes a custard with a crunchy top.

NOTE:  Recipe dates to about 1850.

SERVINGS:  6 - 8

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2. Parmesan Bread Pudding Recipe

A tasty appetizer you'll keep baking


From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


INGREDIENTS:

2 cups milk
6 cloves garlic, chopped
2 whole eggs
2 egg yolks
3 tablespoons minced fresh parsley leaves
1/2 teaspoon salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese
2-1/2 cups 1/2-inch Italian bread cubes

TO PREPARE:

Scald milk in a saucepan and add garlic.  Remove mixture from heat and cool for 15 minutes, then strain through a sieve, discarding garlic.

In a bowl, slowly whisk together whole eggs and yolks.  Add milk in a slow stream, whisking continuously.  (Milk will curdle if added too quickly.)  Continue whisking and stir in parsley, salt and pepper.  Add 1/4 cup Parmesan cheese to mixture.

Divide bread cubes among 8 well-buttered muffin tins, custard dishes or ramekins.  Ladle custard mixture over bread, dividing evenly among tins or dishes.  Let mixture sit for 10 minutes.  (At this point, pudding can be prepared 8 hours in advance and chilled.)

Preheat oven to 350 degrees.  Before baking, sprinkle remaining Parmesan cheese evenly among tins or dishes.  If using muffin tins, add water to any empty tins.  Bake puddings for 45 minutes or until golden brown and puffed.  Allow to rest and cool for 10 minutes (puddings will sink a little).  If using muffin tins, run a knife around the side of each pudding and lift out carefully with fork.  Serve warm.

SERVES: 8    
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3. Peach Kuchen Recipe

A great summery dessert recipe


From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


INGREDIENTS:

1-1/4 cups flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 tablespoons sour cream

FOR FILLING:

3 large egg yolks
1/3 cup sour cream
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1-1/2 pounds fresh ripe peaches, peeled, pitted and thickly sliced

TO PREPARE:
Combine flour, salt and butter until crumbly.  Add sour cream and blend until mixture forms a ball.  Gather dough together and shape into a flat disc.  Place in a 9-inch tart or springform pan.  Press dough onto bottom and sides of the pan evenly.  Bake in the center of a 425-degree oven for 18 to 20 minutes until lightly browned.  Remove from oven and cool for 15 minutes.  Reduce oven temperature to 350 degrees.

For filling:
Combine egg yolks, sour cream, sugar, flour and salt.  Pour 1/2 cup of mixture over baked crust.  Top with sliced peaches in concentric circles.  Pour remaining custard mixture evenly over peaches.  Bake in a 350-degree oven for 50 to 60 minutes or until custard is set and top is lightly browned.  Allow to cool for 10 minutes before removing sides of pan.  Serve warm or at room temperature (refrigerate if not serving immediately).

SERVES: 10 - 12
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4. Potato Pancakes with Dill

Serve these pancakes with sour cream and applesauce.

Serves 2-3

3 cups Potatoes, peeled and grated
3 Eggs
2 Tablespoons Cracker meal
1 tablespoon Onion, grated
1 teaspoon Salt
2 teaspoon Dill
Oil for frying

Mix together the eggs, cracker meal, onion, salt, and dill.
Set aside. Squeeze the grated potatoes in a clean towel
until dry. Add to the mixture. Heat a light coating of oil
in a heavy skillet. Add 2-ounce ladles of the mixture to
the hot oil. Brown on both sides (about 2-3 per side) Serve
warm.

- Nick Sundberg

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5. Pumpkin Bars
  
   1/2 cup butter
   1cup firmly packed brown sugar
   1 egg, beaten
   1/2 cup cold mashed pumpkin
   1 and 1/2 cups plain flour
   1 tsp. cinnamon
   1/2 level tsp. ground ginger
   1/2 level tsp. allspice
   1/2 level tsp. bicarbonate of soda
   Pinch of salt
   1/2 cup each chopped dried fruit and walnuts
  
   Orange Glaze
   
   1 cup sifted icing sugar
   1 tsp. grated orange rind
   1 Tbsp. orange juice
  
   Cream the butter and sugar together till light and fluffy. Add beaten egg and pumpkin. Beat well. Sift all dry ingredients together. Add the dry ingredients to the pumpkin mixture and then add the dried fruit and walnuts and mix well. Spread the mixture evenly in a greased shallow 11 x 7-inch tin. Bake in a 325 degree oven for about 30 minutes or until the mixture starts to shrink from sides of tin. To make the orange glaze, sift the icing sugar, add to orange juice and rind and mix to a spreading consistency. Glaze the bars while still warm. Allow bars to cool and cut into squares.
  
   The Skinny: Use your favorite sugar and egg substitutes.
 
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