Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 193, October 24, 2005        

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

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And Here Is Today's Recipe!

 * Exported from MasterCook *

Orange-Ooze Cupcakes

Recipe By : Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Cakes/Pies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
8 ounces Cream Cheese -- softened
1 Egg
1/3 cup Sugar
Food Coloring -- Yellow & Red
6 ounces Milk Chocolate Chips
Cupcakes:
3 cups Flour
2 cups Sugar
1/2 cup Cocoa
2 teaspoons Baking Soda
1/2 teaspoon Salt
2 cups Water
1/2 cup Vegetable Oil
2 tablespoons Vegetable Oil
2 tablespoons Cider Vinegar
2 teaspoons Vanilla

Preheat oven to 350 degrees F and line muffin tins with paper cupcake liners. In
small mixing bowl, use electric mixer to combine cream cheese, egg and sugar.
Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more
coloring if necessary to reach desired shade. Use mixing spoon to stir in
chocolate chips; set filling aside. In large mixing bowl, combine flour, sugar,
cocoa, baking soda and salt; set aside. In second small mixing bowl, combine
water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to
large mixing bowl and stir with mixing spoon to combine. Using mixing spoon or
soup spoon, fill cupcake liners half full with cupcake batter, then place 1
teaspoon filling at center of each. As cupcake bakes, the batter will rise to
surround the filling. Place cupcake pans in oven and bake approximately 25
minutes or until cupcakes test done. If desired, frost with orange icing--or just let
the orange filling ooze out as a surprise.

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

Per Serving (excluding unknown items): 260 Calories; 12g Fat (39.5% calories
from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol;
187mg Sodium. 

Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 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!

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.
 

Hi, Kaylin! Hi RF4RP'ers!

I just purchased 3 Valtrompia (Pampered Chef) bread tubes and am in need of
any recipes and ideas that people would be kind enough to share. I'd love to hear
what the most creative thing is that people have used their bread tubes for and I
would especially like to get a recipe for the cream cheese-based spread that was
served on bread made from these at a Pampered Chef party I went to. Can't wait
to hear your great replies! Have an awesome week everyone! Thanks in
advance,

Tonya

I keep an eye out for when RF4RP pops up in my email. It is one of my very
favorite sites. I have lost my good lemon pie recipe and I would like to make it for
a friend of mine having chemo because she says only tart, not too sweet things
taste good. It takes 3/4 cup lemon juice, 1 cup sugar, 4 whole eggs and 3 egg
yolks, cornstarch and probably something else but I don't remember what. You
cook the filling in a double boiler and it suddenly gets quite thick and you pour it
in a prebaked pie shell. The three egg whites are used to make meringue.
Anyway, it is a very tart lemon pie and I am devastated that I can't find it.
The recipe originally came off a recipe card that I got in the mail probably 10
years ago.

Mary

Hi Kaylin,

Love your site and look forward to all the great recipes you and others submit.
Appreciate all the hard work you do for us. I have a request. I made a pumpkin
sauce, mistakenly thinking it was a dip. I would like either a recipe for a pumpkin
dip, yes made out of pumpkin seeds, or some ideas on how to use the pumpkin
sauce I made. I think the pumpkin sauce is used in some Chinese recipes, like
chicken, but I'm not sure. Its delicious and I hate to see it go to waste, but I
don't know what to serve it with. Any ideas would be greatly appreciated. I had a
wonderful dip made with pumpkin seeds served with tortilla chips, but I can't get a
hold of the person that made it. It did have jalapeno or green chilies in it also, but
was smooth . Thanks in advance,

Sandy in N.W. Wisconsin

Re: Snacks for Preschoolers

I used to make these for preschool and private school birthday parties.
They were always a hit. I still make them for New Year's Eve along with a couple
of traditional Dutch treats. Anyway, here's the recipe for 'Toe Sausages' (my 19
year old's name for them as a toddler because he thought they looked like little
toes in a holey sock). They are also known as Pigs in a Blanket, but at my
house, they are Toe Sausages.

Toe Sausages

1 pkg Hillshire Farm (or generic) Lil Smokies (also known as cocktail sausages)
2 cans refrigerated crescent rolls.
mustard, if desired

Open the first can of crescent rolls. Take half of it (that would make 4 crescent
rolls) and pinch all the seams together. Cut in half to make 2 long strips. Cut
each long strip into 6 or 8 pieces. Spread with mustard if desired (probably not for
preschoolers). Wrap each piece around a cocktail sausage and pinch together.
Place (not touching) on a foil lined, lightly cooking sprayed cookie sheet. Keep
doing this until you have used up all the crescent dough or all the cocktail
sausages. Bake according to the instructions on the crescent roll can. Can be
served warm or at room temperature.

While I don't recommend using mustard with preschoolers, if you are making
these for an adult or teen party, use a nice spicy mustard rather than standard
yellow mustard. For some reason all the flavor disappears from yellow mustard
when it is baked.

If you are making these for teens, count on 10 to 12 per person if you have other
hearty snacks.

Enjoy!

Mary            D_bnight@yahoo

This is for Janet who needed healthy snacks for her grandson to take to
pre-school. My daughter (who is 19 now – was it that long ago?!) used to love
“bugs in a rug”. Spread cream cheese on a tortilla, sprinkle with raisins (add
cinnamon if you want) and roll up like a rug!

Ginger Whaley         ginger_whaley@nwsco.com

Re: Patti's request for Pumpkin cake

Pumpkin Praline Cake

1 package yellow cake mix (without pudding added)
1/2 cup oil
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup water
3 eggs
Praline Mixture (recipe follows)
Icing (recipe follows)
Chopped pecans

Preheat oven to 350 degrees. Combine cake mix, oil, brown sugar, spices,
pumpkin and water. Beat to blend. Add eggs, 1 at a time, beating after each
addition. Pour half of mixture into greased and floured Bundt pan. Top with Praline
Mixture; top with remaining batter. Bake 1 hour or until cake tests done with
toothpick. Cool cake in pan 15 minutes, then remove to platter to finish cooling.
Top with Icing and sprinkle with chopped pecans. Serves 12-16.

PRALINE MIXTURE:
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 cup butter, softened

Blend ingredients until crumbly.

ICING:
1 (8-ounce) package cream cheese, softened
4 tablespoons margarine, softened
1 (16-ounce) box powdered sugar, sifted
1 teaspoon vanilla

Cream together cream cheese and margarine until well blended. Add powdered
sugar and beat until smooth. Add vanilla. Spread over cooled cake and sprinkle
with chopped nuts.

Ilrainyday@aol.com

Hi,

I really enjoy this group. Have been with it for a very long time. Have had
questions answered, and recipes sent my way. Now it's my turn to give back.
Here is a Piccalilli recipe for Fran in PA.

Piccalilli

Recipe Cuisine: Relishes
Recipe Category: Relishes
Recipe Serves: 8

1 qt Green Tomatoes, Chopped
3 c Cider Vinegar
2 ea Med. Red Peppers *
2 c Brown Sugar
2 ea Med. Green Peppers *
1 ea 3-inch Stick Cinnamon
2 ea Lge. Onions, Peeled & Chopped
1 ts Whole Cloves
1 ea Small Head Cabbage ** OR
1 ts Whole allspice
2 c Cucumber, Chopped
1 ts Mustard Seeds
1/2 c Salt

* Peppers should be seeded and chopped. *
* Cabbage should be shredded.

Combine all the Vegetables and the slat and let stand overnight. In the morning,
drain the Vegetables pressing out the juice. Add the vinegar, Sugar and the
spices, tied in a bag; bring to a boil and simmer until the Vegetables are clear
and the Syrup is thickened. Discard the spice bag, and seal the piccalilli in Hot
jars. Makes 8 Pints.

NOTE: One tablespoon each peppercorns and celery seeds may be substituted
for the cinnamon.

Hope that this helps.

Bob London, Kentucky            reharman52@hotmail.com

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