In this issue:

Tuesday's Vegetarian Recipe: *Candy Carrots*
Requests & Replies from Subscribers:  Simple Butter Mints

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* Exported from MasterCook *

Candy Carrots

Recipe By : Real Food for Real People
Serving Size : 4       Preparation Time :0:00
Categories : Vegetables                Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Baby Carrots
1/4 cup Butter or Margarine
1/4 cup Brown Sugar -- packed
1 teaspoon Lemon Juice
1/8 teaspoon Hot Pepper Sauce
1/8 teaspoon Salt

In a large saucepan, cook carrots in a small amount of water until crisp-tender. Drain and
set aside, with cover on to retain heat. In another saucepan, cook butter and brown sugar
until bubbly. Stir in lemon juice, hot pepper sauce and salt. Add carrots to mixture and
heat through. Serve hot as a side dish.


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

Per Serving (excluding unknown items): 179 Calories; 12g Fat (58.6% calories from fat); 1g
Protein; 18g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 231mg Sodium.

Exchanges: 2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I'm looking for a recipe for chocolate truffles that are made from boxed devil's food cake mix
which is baked and mixed with, among other things, apricot preserves and confectioner's
sugar. They were the most wonderful truffles and I lost the recipe. Thanks in advance for
your help!

Barrie
 

Just wondering if any of your terrific readers could help me with this problem. Last fall I
froze, in syrup, approximately 25 lbs. of pears from my friend's tree. I really need to use
these up in a couple of months and have run out of ideas for what to do with them. I have
eaten way too may cobblers, pies, crisps, etc. so anything new or creative would be
appreciated. Thanks for your help.

Sherry

Oh how I love this site. I hope someone can help me with a recipe from "The Keg"
restaurant in Seattle, WA. They serve a Caesar salad which is to die for. There are no
eggs only great taste. Sure hope someone can share the recipe. Thanks and keep up the
great recipes.

Paty

~ Subscriber Responses ~
 

Here is a recipe that could be used at a potluck. I have made these and just keep them
warm in a crockpot after baking them.

Lil Smokies n' Bacon

Syrup Mixture:
1/2 c. grape jelly
1/2 c. maple syrup or maple flavored pancake syrup
1 c. brown sugar

Heat until jelly is melted and brown sugar is dissolved. Set aside.
1 pkg Lil Smokies
Bacon

Cut each piece of bacon into 2 or 3 pieces, depending on how long the pieces are. Wrap
each Lil smokies with bacon. Fasten with toothpick. Place the Lil smokies in oblong pan.
Pour syrup mixture over them. Bake 1 1/2 hours at 300° F.

Shirley from frigid western KS                 rn_director@yahoo.com
 

For Karen:

Hardee's Cinnamon Raisin Biscuits

When I lived in the mid-west, I use to get these biscuits as a morning breakfast on
occasion... well, on more occasions than I should have. I loved the warm tender biscuits
with cinnamon swirled in it and the sweet icing melting down. Having moved to California 12
years ago, I have really missed these as there are no Hardee's out here. I've found a copy
cat recipe for it and I'm on cloud 9!! The person who posted this on another site said she
use to work at Hardee's so this is the real-deal! I can't wait to make these for my husband
and kids! by Pam-I-Am

24 servings Time to make 35 min - 20 min prep

4 cups self-rising flour
3/4 cup shortening
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins

1. Mix flour, baking powder, salt, baking soda and sugar.
2. Blend in shortening with a fork until mixture is fine.
3. Add milk and stir until just mixed. Add raisins and mix.
4. Add cinnamon and mix until swirled through batter. Do not mix batter any more than you
have to.
5. Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2-inch
thick.
6. Cut with 2-inch cutter and place on greased baking pan.
7. Bake at 400°F for 10-15 minutes until golden brown.
8. Frost with powdered sugar glaze icing.

Jack Poulter On an Island in the Pacific                  jpoulter@islandnet.com
 

This is for the mother who is looking for wedding breakfast recipes. This is great because
you make it the night before. It is delicious!

STUFFED FRENCH TOAST

1 pound loaf firm, white bread
8 ounces cream cheese
12 large eggs
1-1/2 cups milk
1/3 cup pure maple syrup

Grease 9 x 13 baking dish. Cut bread into cubes and spread half into the baking dish. Cut
cream cheese into cubes and spread half over the bread. Put remaining bread cubes in
baking dish and then the remaining cream cheese. Whisk eggs, milk and syrup in large
bowl. Pour over bread, cover and refrigerate overnight. Preheat oven to 350. Bake
uncovered 30 to 40 minutes until knife inserted in center comes out clean. Let stand for 15
minutes before serving. Serve with additional pure maple syrup.

Kim in Pennsylvania                      kwoodemail@verizon.net
 

Re: Wedding Mint Recipes

Simple Butter Mints

1/2 cup (1 stick) unsalted butter, at room temperature
3-3/4 cups confectioners' sugar
1 tablespoon heavy cream
1/4 teaspoon peppermint extract
Green food coloring (optional)
4 dozen red cinnamon candies

1. Beat butter in medium-size bowl until creamy, about 2 minutes. Gradually beat in the
sugar until well blended. Add the heavy cream, extract and coloring, if using; beat until well
mixed.

2. Transfer batter in batches into cookie press fitted with star tip. Press shapes onto waxed
paper; let stand 30 minutes. Place candy in centers. Store in airtight container in cool
place. Makes 4 dozen candies.

Peppermint Candy

4 oz. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or few drops peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar
Green, red and white decorating icing (optional)

Beat cream cheese, margarine, corn syrup and extract. In large mixing bowl at medium
speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix
well. Divide mixture into 1/3's. Knead few drops green food coloring into one third. Repeat
with red food coloring and second third. Wrap each third in plastic wrap. Working with one
color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie
sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat
with remaining mixtures. Decorate with icing. Chill. Makes 5 dozen

Patty                  pkift@evenlink.com

 

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