Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 180, October 3, 2005        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Healthy Snack Bars

Recipe By : Real Food for Real People
Serving Size : 12          Preparation Time :0:00
Categories : Breakfast          Cookies And Bars
Fruit                     Grains/Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Dried Fruit -- chopped
2 tablespoons Vegetable Shortening
1 Egg -- slightly beaten
1 cup Almonds -- chopped
1/2 cup Brown Sugar -- packed
1/2 cup Whole Wheat Flour
4 tablespoons Wheat Bran
4 tablespoons Wheat Germ -- toasted
2 teaspoons Cinnamon
1 teaspoon Salt

*Crust*
4 tablespoons Vegetable Shortening
4 tablespoons Brown Sugar -- packed
2 tablespoons Honey
2 tablespoons Molasses
1 Egg -- slightly beaten
1 1/2 cups Quick-cooking Oats
2/3 cup Almond Meal
4 tablespoons Whole Wheat Flour

In a large bowl, combine chopped dried fruit, shortening, and 2/3 cup boiling
water; let stand for 5 minutes. Add remaining ingredients and combine. Set
aside.

Crust: In another large bowl, combine shortening, sugar, honey, molasses, and
egg together, then add oats, almond meal and flour until well combined. Using a
fork, press into a 13 x 9 x 2 inch baking pan which has been prepared with
nonstick cooking spray. Bake at 350 degrees F for 5 minutes.

After removing crust from oven, spread fruit mixture evenly over the top and bake
an additional 25 to 30 minutes. Remove from oven, and cool completely, then cut
into bars.


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

Per Serving (excluding unknown items): 321 Calories; 16g Fat (42.2% calories
from fat); 10g Protein; 39g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol;
196mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 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

Please support/visit our sponsors- they make this service possible.

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.
 

Does anyone have a recipe for minestrone soup - preferably, one similar to that
on the Olive Garden menu.

Don

A woman at work made this wonderful almond cake that she said was a secret
family recipe (her family is of German descent). It is dense, but very moist and
has a wonderful almond flavor. All she would tell us, is that it used lots of butter.
Does anyone have a recipe that might be like this?

Mary

Hi,

I am enjoying this site so much and had such great success with other recipes
that I thought that I would ask if anyone has a recipe for bean-less chili? My
husband absolutely refuses to eat anything with beans in it and I am dying for
chili- any suggestions? Thanks,

Heidi

For Kari

Nutri-Grain Bars

Just like the ones you get in the store!

* 1 (18.25 ounce) box yellow cake mix
* 3/4 cup butter
* 2 1/2 cups quick oats
* 12 ounces preserves or jam
* 1 tablespoon water

Preheat oven to 375 degrees F. Melt butter. Combine cake mix and oats in a
large bowl; stir in the melted butter until the mixture is crumbly. Measure half of
this mixture (about 3 cups) into a greased 13 x 9-inch pan. Press firmly into pan
to cover the bottom. Combine preserves and water; spoon over crumb mixture in
pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make
top even. Bake for 20 minutes. The top should be very light brown.
Cool completely before cutting into bars.

Jack Poulter             jpoulter@islandnet.com

For Lila,

A light and airy sweet dough that can make wonderful dinner rolls or be used for
cinnamon rolls. This dough recipe was the winner of the Wheat Council Breads
contest about two years ago.

Championship Refrigerator Potato Rolls

1 package active dry yeast
1/2 c. warm water (100-115 degrees)
2/3 c. shortening or butter or margarine (I use butter flavored Crisco)
1/2 cup sugar
1 c. hot mashed potatoes (about 3 medium)
1 c. hot potato water
3 eggs, beaten
7 to 7-1/2 cups all purpose white flour
1-1/2 teaspoons grated lemon zest

First, cube the peeled potatoes and cook in salted water. When they are almost
done, start the rest of the recipe:
1. Dissolve yeast in the 1/4 c. of warm water, set aside.
2. In large bowl, combine the shortening, sugar and salt. Cut shortening into at
least tablespoon size pieces.
3. Drain potatoes over a measuring cup, reserving 1 cup of the potato water. Mash
the potatoes with a fork or mixer. (Don't add anything to the potatoes)
4. Add the cup of hot mashed potatoes and 1 cup of potato water to the
shortening/sugar/salt mixture. Let this cool down to 110-115 degrees.
Note, I used an instant thermometer, and by the time I mixed everything and got
to this point, the mixture was about the right temperature. You don't want it too
hot or it will kill the yeast.
5. Add the yeast and the beaten eggs, 2 cups of the flour, and the lemon zest.
Beat with a mixer for two minutes.
6. Gradually add enough of the remaining flour to make a soft dough. Turn out
onto a floured board or countertop and knead, adding flour as needed to make a
smooth and elastic dough. Knead 10 minutes by hand, or you may use the
dough hook on a mixer if you have one. Form a ball of the dough and place
upside down in a lightly oiled bowl (oil the sides of the bowl, too.) Turn the dough
ball right side up. By doing this you will have oiled the surface of the dough. Cover
with a towel and either let it rise in a warm place, or at this point it could be
refrigerated in a sealable container for 1-2 days.*
7. After the dough has risen to double, punch down, cover and let rise again.
Punch down a second time and form the shapes you want** and bake 13-14
minutes in a preheated 400 degree oven. Remove rolls when done and cool on a
wire rack. Makes around 36 rolls.

* Be sure to check on it over the 1-2 days and punch it down as necessary,
because even in the fridge, the dough will slowly rise.

**You can make any shape rolls you want, or roll it out on a floured board with a
floured rolling pin and proceed for cinnamon rolls. Roll into a rectangle, brush
generously with melted butter, sprinkle with white sugar and lots (!!) of cinnamon.
Roll up and slice into 3/4 inch or 1 inch slices. Bake as for cinnamon rolls and
then frost when cool. You can sprinkle with finely chopped nuts too, if you wish.

Our favorite way for cinnamon rolls involves pecans and cream and brown sugar.
These work best in a 9x9 pan, just don't crowd the rolls. Sprinkle the bottom of
your greased pan/s with pecans or walnuts. We use pecans. Place your rolls on
top of the nuts, leaving room for them to double in size. Cover and let rise. Mix
together equal parts of whipping cream and brown sugar, and pour over the rolls.
(For a 9x9 pan of rolls, 1 cup of each should do.) Bake, probably at 350, then
cool slightly and turn them out -- voila, upside down cinnamon rolls! We have
called these "Ooey Gooey Rolls" since we were children, some 50 years now.

Enjoy-- these are delicious. If you do refrigerate the dough, remove it from the
fridge, punch it down, then let it rise. It will take a bit longer since the dough will
be cold. If you have questions, you can e-mail me.

Leann            ksleann@wtciweb.com

Re: Pumpkin Latte

First, you need espresso machine, Pumpkin Pie syrup, espresso roast coffee,
and milk.

For a Grande latte, pull 2 shots of espresso, steam milk (approx 13-14 oz). Pour
the espresso into 16 oz mug, add syrup to your taste (approx 1 oz (4 pumps) for
'bucks recipe), fill mug with steamed milk.

From $5 price, I bet you are Vente girl? 20 oz cup, 3 shots, 1-1/4 oz syrup, more
milk.

Starbucks sells its espresso roast coffee in stores, most groceries will carry
several brands. Syrups available at Cash & Carry and many other restaurant
stores.

Rachel Hawkridge in Washington State             rayehawk@ephtech.com

If you are looking for wonderful pumpkin recipes, here is a great dessert.
It's a jelly-roll type cake and it seems difficult until the first time you've done it,
and then it's easy. We got this recipe last Christmas from a friend of my sister's
boarder. She brought us one and it's wonderful!

Pumpkin Log

Separate 3 eggs. Beat egg whites with 1/4 cup sugar until stiff.

Mix together:
3/4 cup sugar
3 egg yolks
¾ cup canned pumpkin
¾ cup flour
1 tsp soda
1 tsp cinnamon
1 tsp pumpkin pie spice

Beat above ingredients together until well mixed. Fold stiffly beaten egg whites
gently into pumpkin mixture with a spatula. Line jelly roll pan with foil and spray
generously with cooking spray. Bake 15 minutes in 375 degree preheated oven.
Gently turn cake out on dishtowel heavily dusted with powdered sugar. Trim
edges if necessary. Roll up and chill until cool. 1 to 1 hours (no longer or it will
crack when you unroll it). Remove cake from refrigerator and let sit for about 30
minutes. Chop 1 cup pecans finely. (I use my mini chopper)

Mix together:
1 cup powdered sugar
2 Tbls butter, softened
8 oz cream cheese, softened
2 tsp vanilla
1 tsp pumpkin pie spice
finely diced pecans

Unroll cake, spread filling. Re-roll and refrigerate until ready to serve. Dust with
more powdered sugar if desired.

Should serve 8-12 unless your house contains a teenage male.

Mary de Jong           D_bnight@yahoo.com

Please support/visit our sponsors- they make this service possible.
 

 Real Food for Real People FREE ezine needs your help! 
We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(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.