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I hope you enjoy the recipes!

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1. Xmas Bread Pudding-revised
2. Xmas Candied Nuts 
3. Yam Bake A La Orange
4. Zwetschkenknodel -- Plum Dumplin
5. Zydeco Green Beans
1. Xmas Bread Pudding-revised

Base: Desserts
Number of Servings: 12

9 Wholewheat bread slices
3 Egg yolks, beaten
1 1/2 Cup(s) Light cream
1/3 Cup(s) Sugar
1 Dash(s) Salt
1 1/2 Teaspoon(s) Vanilla extract
2/3 Cup(s) Light raisins
2/3 Cup(s) Dark raisins
3/4 Cup(s) Cream sherry
1/3 Cup(s) Candied red cherries, halve
1 Cup(s) Water
Sherry sauce:
2 Eggs, beaten
1/4 Teaspoon(s) Vanilla
1/2 Cup(s) Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue until mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1/2 tsp. vanilla. Cover surface w/plastic wrap. In small bowl, combine raisins; set aside. Combine cherries. Pour only 2/3c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 cups) into custard till coated. Grease a 6 1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon. Pour remaining sherry over all. Cover mold tightly with
foil. Set mold into 3 1/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or until pudding springs back when touched. Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm with sherry sauce (below).

TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in crockpot for1 1/2 hours (or 'til warm) on high setting. Unmold and serve warm with sherry sauce.

SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1/4 tsp. vanilla. Beat whipping in small mixing bowl until soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill until serving time. Serve warm with sherry sauce.

Source: BH&G New Crocker Cooker Cook Book Posted by (AngelaGilliland) on May 12, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 169 
Calories From Fat: 101 
Total Fat: 11.4g 
Cholesterol: 109.4mg 
Sodium: 55.5mg 
Potassium: 129.9mg 
Carbohydrates: 14.5g 
Fiber: <1g 
Sugar: 11.2g 
Protein: 3g 


2. Xmas Candied Nuts

1/2 Cup(s) Sugar
1/2 Cup(s) Water
1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) ground allspice
1 Cup(s) Blanched almonds, 5 oz.
1 Cup(s) Unsalted roasted cashews
1 1/2 Cup(s) Pecans

Combine sugar, water, cinnamon and all spice in large, heavy bottomed saucepan. Bring to boiling; boil over medium heat until reduced to 1/3 cup. Add nuts all at once; stir quickly to coat all nuts. (You have to work fast.) Spread candy on baking sheet, breaking up large clumps of nuts with spoon. After candy cools, break apart into individual nuts. Store in airtight tin at room temperature.

Posted by "Diane Geary" <> on Nov 10, 1997  

Nutrition (calculated from recipe ingredients) 
Calories: 2342 
Calories From Fat: 1587 
Total Fat: 189.6g 
Cholesterol: 0mg 
Sodium: 9.2mg 
Potassium: 1666.7mg 
Carbohydrates: 153.3g 
Fiber: 31.5g 
Sugar: 113.1g 
Protein: 44.1g 


3. Yam Bake A La Orange

Base: Vegetables
Course: Side Dish
Number of Servings: 6

2 Yams, 1 lb. each boiled
peeled & sliced 1/4"
2 Oranges, peeled & sliced
3/4 Cup(s) California dried figs
Sliced crosswise
into fourths
1/4 Cup(s) Walnut pieces
1/4 Cup(s) Margarine, melted
2 Tablespoon(s) Honey
1 Teaspoon(s) Grated Orange Peel

Arrange yam slices, oranges and figs in an 8" round baking pan. Sprinkle with walnuts. Combine melted margarine, honey and orange peel. Pour over all. Cover with foil; bake in a 350 F. oven for 30 minutes, until bubbly.

Each serving contains about: Calories 342, Fat 9.27G, Sodium 108MG, Cholesterol 0MG, Protein 4.18G, Carbohydrates 65.0G, Fiber 8.47G

Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

Nutrition (calculated from recipe ingredients) 
Calories: 236 
Calories From Fat: 123 
Total Fat: 14.1g 
Cholesterol: 0mg 
Sodium: 241.3mg 
Potassium: 165.3mg 
Carbohydrates: 26.8g 
Fiber: 1.2g 
Sugar: 17.7g 
Protein: 3g 


4. Zwetschkenknodel -- Plum Dumplin

Number of Servings: 6

2 1/ Cups Flour
Tabls Butter
1/4 Teas Salt, Teas Salt
12 Plums
Buttered bread crumbs
1/ Cup Butter
Cup Bread crumbs
Tabls Powdered Sugar.
1/2 Teas Cinnamon

Here is another very popular Viennese dish. This Plum Dumpling require raw plums, which we get only in summer. I do this dish with dry plums too, in which I soaked them during the night in Cheery liqueur. To take the pit out, I make a cut long wise on the plum, and take the pit out, I keep it whole as much as possible, I put about 1/2 teas of sugar in each plum, and then continue as I will tell you in my very old recipe from Oma Ruth. But still, with fresh raw plums is the best.

Source: From my mother with love & more Family recipe/ Oma Ruth Lessing.

Yields. About 1 dozen, 6 - 8 serving.

Potato Dough: Cook the potatoes in salted water in their skin till they are done. Wash in cold water and peel. While still hot. Mash them with the batter, add the egg, and salt. Add about 2 cups or more flour. Start to mix till you get a firm dough that you can handle. Note: This dough you have to use immediately. With well floured hands, work potato dough into 3 inch thick roll. Cut into half inch slices, Roll each roll on a well floured board, as thin as you can get.


The Filling: You will need 12 Plums. Take out the pit and fill with 1/2 teas sugar. 


Put each plum in center of dough, and wrap the plum in it, pinching all the edges closed. Roll the dumpling between your floured hands, until it is a smooth ball. Cook in boiling water for about 10 minutes, Drain and roll in buttered bread crumbs.

Bread crumbs: In a big frying pan, melt the butter, add all the ingredients and mix till all is well blended. When Dumpling are ready and drained. Roll then in the frying pan, by shaking the pan back and forth, so it covers all the dumpling. You should serve it immediately. But I some time prepare it, the last minute, and keep it loosely covered with aluminum foil in a lightly warm oven. Do not count your calories.

Posted to JEWISH-FOOD digest by Zvi & Rina Perry <>on Feb 19, 1998 

Nutrition (calculated from recipe ingredients) 
Calories: 469 
Calories From Fat: 177 
Total Fat: 20.1g 
Cholesterol: 83.1mg 
Sodium: 125.9mg 
Potassium: 429mg 
Carbohydrates: 59.7g 
Fiber: 3.4g 
Sugar: 4.2g 
Protein: 12.5g 


5. Zydeco Green Beans

Base: Vegetables

2 1/4 Cup(s) Water
3/4 Cup(s) White vinegar
2 Tablespoon(s) Sugar
1 Tablespoon(s) Crushed Mustard Seeds
4 Garlic cloves, thinly sliced
3 Bay leaves
1 1/2 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Tabasco pepper sauce
1 Pound(s) Trimmed Green Beans

Zydeco Green Beans is actually a redundancy. The exuberant music of Louisiana's black French-speaking Creoles is called zydeco, an idiomatic phonetic version of les haricots, French for snap beans.

Serve these green beans as a relish, or as "stirrers" for Bloody Marys.

In a large saucepan, stir together the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to a boil, reduce the heat, cover, and simmer for 5 minutes. Add the beans. Cover and simmer for 10 minutes, until tender-crisp. Arrange the beans in a shallow dish and cover them completely with the vinegar mixture. Cover and refrigerate overnight. Serve cold.

From: The Tabasco Cookbook. 

Nutrition (calculated from recipe ingredients) 
Calories: 252 
Calories From Fat: 34 
Total Fat: 4g 
Cholesterol: 0mg 
Sodium: 3560.9mg 
Potassium: 724.9mg 
Carbohydrates: 57.2g 
Fiber: 12.2g 
Sugar: 31.5g 
Protein: 7.5g 

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