Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 164, September 9, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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In this issue:

Friday's Recipe: *Gourmet Buttermilk Pancake & Waffle Mix*
Requests & Replies from Subscribers:    Tiger Butter

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And Here Is Today's Recipe!

  
* Exported from MasterCook *

Gourmet Buttermilk Pancake & Waffle Mix

Recipe By : Real Food for Real People
Serving Size : 72 Preparation Time :0:00
Categories : Breakfast                              Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups Flour
2 cups Whole Wheat Flour
1 1/2 cups Buckwheat Flour
1 cup Corn Flour
1/2 cup Cornmeal -- stone ground
1/2 cup Oatmeal, instant -- powder in blender
2 cups Buttermilk, dried
5 tablespoons Baking Powder
2 tablespoons Baking Soda
1/4 cup Vanilla -- powdered- or see below
1 1/4 cups Sugar
3 tablespoons Salt
2 tablespoons Malted Milk Powder -- optional

In an extra large bowl, using a strong wire whisk, blend flour, buckwheat, corn,
whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda, vanilla
powder, sugar, salt and malt. Place mix into four 1 quart jars (you may need to
tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year.
Note: Whole wheat flour can go rancid if it gets too warm, so it may be a good
idea to refrigerate this mix if you do not have a very cool cellar to store it in.

To make pancakes or waffles:

1 cup Gourmet Pancake & Waffle Mix
1 Egg
1/2 - 2/3 cup Water
2 Tbsp. Vegetable Oil

In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more
water, if necessary, to make a medium thickness batter. If using as waffle batter,
double recipe and follow manufacturer's directions. Make pancakes in usual
fashion.

**If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet ingredients.
To use as a gift, decorate jar and attach instructions written on a recipe card. Be
sure to include instructions to refrigerate mix until it is used.

Source: "Real Food for Real People presents: Gifts & Mixes!"
Copyright: "(c)1999-2003, Kaylin White/Real Food for Real People"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 1g Fat (5.0% calories from
fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 499mg
Sodium.

Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

NOTES : For more FREE recipes and information on this recipe collection send a
blank email to: vol3@realfood4realpeople.com

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.
 

Looking for a recipe that you mix orange juice concentrate + fresh lemon juice +
confectioner's sugar + butter or oil, and pour over a cake that you have poked
holes into. This syrup is soaked up by the cake and is fabulous. Does anyone
have a recipe close to this??? Thanks,

Chuma
 

Hi Kaylin,

I've been enjoying the recipes very much. I do wonder if you or your readers could
help me with something. Many times through the year our church has "Soup
Suppers" before mid-week services. We have been trying to have a different soup
each time. I know that the Shari's restaurant chain here on the west coast serves
a tomato soup they call "Tomato Florentine" but I can't find a recipe for it
anywhere. I know it has tomato, rice and I think it is spinach in it. Please see if
you can help me. Thank you.

Valerie
 

Can anyone help me find a recipe for Pear Butter? Have been trying to help out a
friend who's grandmother used to make this in the South from a big old pear tree
she had.

Chris

Brenda asked for the Spaghetti Bread recipe from the DAK recipe book. Here's
the one I found:

Spaghetti Bread

With the powerful flavors of parmesan cheese, Italian seasoning and olive oil, this
is the perfect companion or main course for Italian dinners with or without
spaghetti!

1 package yeast
3 cups bread flour
1 Tablespoon sugar
1 teaspoon garlic salt
1/3 cup grated parmesan cheese
1 teaspoon dried Italian seasoning
1 Tablespoon olive oil (Use ingredients at room temperature)
1-1/2 cups warm water

Add all ingredients into the pan in the order listed. Select white break and push
"Start"

Amber Topaz       mygrandecuisine@yahoo.com

I think this is the candy recipe Sally requested.

Tiger Stripes

1 pound white chocolate
1 pound chocolate
12-oz. crunchy peanut butter

Melt white chocolate and mix in peanut butter. Put in a buttered pan. Melt
chocolate and swirl into white chocolate mixture. Refrigerate until firm. Cut into
squares.

kayrobin@ccvn.com

For Sally in Boise. Yummy! I got the Oreo Bon Bon recipe from a friend - they are
really good, and can be drizzled with red and/or green candy melts for Christmas.

TIGER BUTTER

1 pkg. white almond bark
1 (16 oz.) jar of creamy peanut butter
1 (12 oz.) pkg. semi-sweet chocolate chips

Melt almond bark and peanut butter together in microwave. Pour into buttered 13x
9 pan. Melt chocolate chips in microwave and pour down center of mixture. Swirl
with a knife. Chill in refrigerator. (Tastes like Reese's peanut butter cups).

OREO BON BONS

1 package (20 oz) Oreos
1 package (8 0z) cream cheese softened
15 oz white candy coating
12 ounces chocolate candy coating

Place the cookies in a gallon size zip close bag. Roll or mash with a rolling pin
until finely crushed. In a mixing bowl, beat cream cheese and crushed cookies
until blended (it will look like a rich dark fudge color). Roll into 3/4-in. balls. Cover
and refrigerate for at least 1 hour.

In a sauce pan over low heat, melt white candy coating, stirring until smooth; dip
half of the balls to completely coat. Melt chocolate candy coating and dip
remaining balls. Place on waxed paper until hardened.

Drizzle white candies with remaining chocolate coating and chocolate candies
with remaining white coating. Or melt red or green coating and drizzle over balls.
Store in the refrigerator.

Kay         Kay.Corder@ngc.com

This is a reply to the woman who was looking for ideas for hats. I suggest going to
www.familyfun.com and type in the word "hats" in the search engine. The first 10
results come up as actual hats you can make but when you click to see the next
10 results, you'll find recipes for treats you can make that look like actual hats.
I hope that helps.

Sue         pbtodd@burgoyne.com

Note from Kaylin: Family Fun is a magazine I have used for many years and
highly recommend. Any idea they have is a good one!

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(C)1994-2005, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.