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   Volume 7, Issue 179, September 30, 2005        

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

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Real Food for Real People presents Comfort Drinks & Coffee Cakes Our imaginative collection of coffee creamers, comfort drinks, flavored spreads & coffee cake recipes are great for gift giving or keeping for your own use!  This creative collection includes White Hot Chocolate Mix, Amaretto Coffee Creamer, Bavarian Mint Coffee Creamer, Raspberry Tea Mix, Chocolate Mint Coffee Mix, Winter Solstice Tea Mix, Citrus Butter, Onion/Garlic Butter, Cherry/Pecan Cream Cheese, Chile Pepper Cream Cheese, Black Olive Cream Cheese, Black Raspberry Coffee Cake, Black Forest Coffee Cake, Freeze-n-Bake Coffee Cake & much more!  Get your free sample recipes now by sending a blank email to: vol9@realfood4realpeople.com or visit us at www.realfood4realpeople.com/coffee.htm

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Sugar Cookie 'Suckers'

Recipe By : Real Food for Real People
Serving Size : 24            Preparation Time :0:00
Categories : Cookies                 Holiday
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Vegetable Shortening
3/4 cup Sugar
1 1/4 tablespoons Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
24 Flat Popsicle Sticks -- wooden
Assorted decorations -- choc. chips, candy-- raisins, etc.

Cream vegetable shortening, sugar, milk and vanilla in large bowl with an electric
mixer until well blended. Add egg and mix well. Combine flour, baking powder
and salt in another bowl, then add to creamed mixture. Cover and refrigerate for
several hours or overnight. Pre-heat oven to 375 degrees F. Shape dough into
1-1/2 inch balls. Push ice cream sticks into the centers of the dough balls. Place
dough 'suckers' about 3 inches apart on an ungreased baking sheet. Flatten to
1/2 inch with the bottom of a large glass drinking glass which has been dipped
into sugar. Decorate as desired. Be sure to press decorations into dough so they
won't fall off after baking. Bake at 375 degrees F for 8 to 10 minutes. Cool on
baking sheet 2 minutes, then remove to cooling racks.


Variation: Flatten dough balls with a greased, flat spatula instead of glass dipped
into sugar. To 'paint' cookie 'suckers' mix one egg yolk and 1/4 teaspoon water.
Divide evenly into 3 small cups. Add 2 to 3 drops different food colors to each
cup. Stir. Use water color brushes to paint cookies before baking. Decorate if
desired and bake as directed above.

Copyright: "(c)1999-2004, Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): 117 Calories; 6g Fat (46.3% calories
from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol;
56mg Sodium.

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

*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!

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Hi everyone!

My kids are crazy about the cereal bars that are made with the cereal and some
type of “milk” layer in the middle. At about $2.50 a box, it’s too expensive!! They
love them and they are really convenient when running for the bus. Can anyone
help me create a homemade version? Thanks in advance,

Heather in Ohio

Hi,

I'm looking for an Italian cookie recipe. It sounds like "anjanette," but I've tried
recipe sites with all different spellings and can't find it. This was brought out as a
treat from the chef at an Italian restaurant -- it's a shortbread-type drop cookie
with a lemon glaze, and it's to die for. Can anyone help?

Molly in CT

Hi Kaylin,

Can anyone help me with breakfast recipes to make for my son who hates eating
breakfast in the mornings, maybe something I could make in advance - cranola
for instance. Thanks in advance.

Deirdre

Sue asked for a Plum Pound Cake recipe. I saw this in my church's cookbook. I
haven't tried this recipe but the church member who submitted it, is a wonderul
cook!

Sugar Plum Cake

2 cups self-rising flour
2 cups sugar
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1 1/2 tst nutmeg
1 cup vegetable oil
3 eggs, beaten
1 Jr. size jar of plum flavored baby food
1 cup chopped nuts

Using a spoon and not a mixer, mix well the flour, sugar, cinnamon, allspice,
nutmeg, oil, eggs, and baby food. Add nuts, pour into prepared tube or bundt
pan. Bake in a 325 to 350 oven for 65 minutes.

Brenda Thiel         bthiel@triad.rr.com

This recipe is for Debbie who is looking to can pie filling.

Mix together:
5 cups sugar
6 cups water
1 teaspoon salt
Heat till nearly boiling then add:
2 cups cold water
2 cups clear jel or corn starch
Stir well till smooth.

Mix in 4-6 quarts of fruit

With each add the following:
Apples and 2 teaspoons cinnamon and 1/2 teaspoon vanilla
Cherries and 1 teaspoon almond extract
Blueberries and 4 teaspoons lemon juice and 1 teaspoon almond extract
Peaches and 1 teaspoons almond extract

Fill quart canning jars and process 20 minutes in boiling water bath or under
pressure - 10 pounds for 10 minutes.

Good luck -

Judy           JE136@aol.com

Ron asked for a good recipe for Chinese Pork Meatballs. I don't think that
meatballs play a large role in Chinese cuisine, from what I can find in my
cookbooks, although some restaurants may make them as a novelty.

Here is a recipe for "Pearl Balls" that contain chopped (ground?) pork. The added
items would probably give the balls a distinctive flavor. The sauce might mask it,
so some trial runs may be in order before serving to guests. I would probably
omit the rice coating if I was going to serve in a sauce.

Pearl Balls

2/3 lb. chopped pork
2 Tbsp water
1/2 Tbsp cooking wine or sherry
1/2 tsp salt
dash of pepper
1 c glutinous rice (that's the sticky kind)
1 Tbsp cornstarch

Rinse rice until water runs clear. Soak in water to cover for one hour. Remove
and drain. Spread rice on a flat plate and pat with paper towel to remove excess
water. Mix the pork with the next four ingredients. Stir vigorously for five minutes
to combine ingredients thoroughly and the meat is blended and smooth. Add the
cornstarch and mix well. This is the filling.

Divide the filling into 15 portions. Roll each into one-inch balls. Roll balls in rice
to completely coat them. Line a steamer with a damp cloth. Place the pearl
balls one inch apart on the cloth. Cover and steam over high heat for 30 minutes.
Remove and serve.

Chopped onion, ginger root, green onions, water chestnuts, or dried shrimp may
be added to the meat.

Source: Wei-Chuan's Chinese Cooking for Beginners.

P.S. I might try flavoring the meat with a very small quantity of Five Spice
Powder.

Jack      jpoulter@islandnet.com

Vickie wrote and asked for a recipe for Pumpkin Spice Latte recipe. I did a google
search and here is what I came up with.

Pumpkin Pie Latte

1 heaping T. canned pumpkin
2 T. Vanilla syrup
1 t. Ginger Spice syrup (or sub 1/4 t. ground cinnamon or pumpkin pie spice)
1 cup milk
1-2 shots espresso (1/4 C. espresso or 1/2 C. strong brewed coffee)

To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into
milk. Add syrup and cinnamon. Heat gently until steaming, stirring occasionally.
Blend on high for 20 second until foaming. Pour flavored milk into a tall glass and
pour coffee over. Dust with ground pumpkin pie spice or nutmeg.
Serves 1.

Mildred           mildredpc@yahoo.com

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

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