This issue "A" 
01-07-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Almond Crescents

2. Amazing Cabbage Salad 
3. Apple Pie In-a-Paper Bag
4. Applesauce Oatmeal Cake Recipe
5. Avocados with Cilantro Vinaigrette
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1. Almond Crescents

Almond Crescents are the perfect sweet compliment to a great holiday meal! Plus, they are super easy to put together, happy Thanksgiving! This recipe makes 4 dozen cookies.

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1/2 cup powdered sugar
1 cup real butter
1 egg yolk
2-1/2 cups all purpose flour
1/2 pound sliced, then broken, almonds
1/2 (scant) teaspoon almond extract

TO PREPARE:

Sift sugar. Beat butter until soft. Add the sugar gradually. Blend these ingredients until very light and creamy. Beat in egg and sift and stir in flour. Add almonds and extract. Chill the dough. Preheat oven to 350 degrees. Pinch off about 1 Tablespoon dough at a time, and roll between hands, forming into crescent shape. Place on greased cookie sheet. Bake for 10 to 15 minutes, until dry and crumbly, but do not let them brown. When cool, roll in powdered sugar.

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2. Amazing Cabbage Salad

Try this delicious salad with a special lemon dressing!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS for Lemon Dressing:

1/4 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 garlic clove, crushed
1/2 teaspoon salt
Freshly ground pepper to taste

INGREDIENTS for Salad:
1 (16-ounce) package thinly sliced cabbage
2 or 3 small green onions, diagonally sliced
1 small carrot, coarsely shredded
1 Tablespoon chopped fresh flat-leaf parsley

TO PREPARE:

For the dressing, whisk the olive oil, lemon juice, lemon zest, garlic, salt and pepper in a bowl until incorporated. For the salad, toss the cabbage, green onions, carrot and parsley in a salad bowl.  Add the dressing and mix until coated.  Chill, covered, until serving time. SERVES:  4
    

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3. Apple Pie In-a-Paper Bag

This is a clever way to bake this classic American dessert!

From, "Houston Junior League Cookbook"

PIE INGREDIENTS:

1 unbaked deep, 9-inch pastry shell; or
1 unbaked, 10-inch pastry shell
2-1/2 pounds baking apples
3/4 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
2 Tablespoons lemon juice


TOPPING INGREDIENTS:

1/2 cup sugar
1/2 cup flour
1/2 cup butter, softened


TO PREPARE:

Pare, core and cube apples (approximately 7 cups cubed apples.) Combine with 3/4 cup sugar, 2 Tablespoons flour and the cinnamon. Pile into prepared pastry shell and sprinkle with lemon juice.

To make topping, combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly.  Sprinkle evenly over apples (pie will be high). Slide pie into heavy brown paper bag, large enough to cover pie loosely. Fold end of bag over and fasten with paper clips. Bake in 425 degree oven for 1 hour. (Bag will not burn.)  Remove from oven, open bag with scissors, remove pie and cool on wire rack.

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4. Applesauce Oatmeal Cake Recipe

Leap into a dish of sweetness

From "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR CAKE:
1-1/4 cups applesauce
1/3 cup water
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1 cup raisins
1 cup quick oats
1/3 cup granulated sugar
1 cup light brown sugar
2 eggs
1-1/3 cups self-rising flour (see Note)


INGREDIENTS FOR TOPPING:
3/4 cup sugar
1/3 cup butter
1/2 cup milk
1 teaspoon vanilla

TO PREPARE CAKE:

     Heat first 7 ingredients to boiling and pour over oats.  Let stand 20 minutes.  Stir in remaining ingredients.  Pour into greased 2-quart rectangular dish (10 x 6 x 2 inches).  Bake at 350 degrees for 35 to 40 minutes.  Pour topping over cake in pan while cake is hot.

TO PREPARE TOPPING:

     Bring to boil the sugar, butter and milk.  Add vanilla and pour over cake after cake is baked and while still hot.  Allow to sit long enough for sauce to be absorbed - approximately 15 minutes - before cutting cake.
   
NOTE:  You can use 1-1/2 cups sifted all-purpose flour, 1 teaspoon baking soda and 3/4 teaspoon salt in place of the self-rising flour.

SERVES: 8 - 12

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5. Avocados with Cilantro Vinaigrette

Enjoy this delicious appetizer at your next gathering!

From, "River Road Recipes IV...Warm Welcomes" published by The Junior League of Baton Rouge, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 cup rice wine vinegar
1 cup canola oil or grapeseed oil
1/2 cup packed chopped cilantro
  Juice of 2 large limes
1/2 jalapeno chile, chopped
  Salt and pepper to taste
4 avocados
 
TO PREPARE:

Process the vinegar, canola oil, cilantro, lime juice, jalapeno chile, salt and pepper in a blender or food processor until blended.  Cut the avocados into halves and twist the halves in opposite directions to separate.  Strike the pits with the side of a chef's knife and twist; the pits should release easily.
    
To serve, place 1 avocado half on each of 8 chilled salad plates and fill the centers with some of the vinaigrette.  Instruct the guest to scoop the avocado with the vinaigrette.
 
NOTE:  Not your typical salad course, these are absolutely delicious, easy and so innovative. The avocado pit is simply scooped out to make little cups to hold the vinaigrette.
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A CraftELady Mailing
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