In this issue:

Friday's Recipe: *Apple Pie in a Jar*
Requests & Replies from Subscribers:  Five Cups of Anything Cookies

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Real Food for Real People presents

Pint Size Cakes

Cakes baked right in a jar? Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly, it can be! The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Wonderful for gifts or storing ahead!  Cakes can be frozen or stored for a limited time on the shelf.  Get your free sample Pint Size Cakes recipes now by visiting us at:

www.realfood4realpeople.com/jars.html
 

 
* Exported from MasterCook *

Apple Pie In A Jar

Recipe By : Real Food for Real People
Serving Size : 42 Preparation Time :0:00
Categories : Fruits                        Pies
Pies In A Jar

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 cups Apples, peeled -- sliced
1/4 teaspoon Nutmeg
4 1/2 cups Sugar
1 teaspoon Salt
1 cup Cornstarch
10 cups Water -- (see note below)
2 teaspoons Cinnamon
3 tablespoons Lemon Juice

Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath canner for 20 minutes.

Note: You can also dry pack the apple pie filling; the juices from the apples will be all you need during the canning process.

Variation: Line pie plate with tin foil and pour nearly 3/4 full of pie filling. Cover, and freeze. Filling will retain shape once frozen- wrap in a second layer of tin foil and label. When you are ready to make your pie, just place pre-formed filling into a pie shell, cover with top pie crust, and you are ready to bake!

Yield: "7 quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 139 Calories; trace Fat (1.5% calories from fat); trace Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hey!

My mother used to make the best lemon meringue pie! I am not blessed with this talent
however, and would love some recipes to try in hopes that I can somehow make something
edible. Can you help me?

Josh

Kaylin,

I know this sounds silly, but can you tell me how to make garlic cheese bread, or even just
garlic bread? I love the stuff you buy at Pizza Hut, but when I try to make my own it tastes
nasty. What is the secret? Thank you for any help.

Jamie

Does anyone know anything about canning crab meat? Thanks,

Mae
 

~ Subscriber Responses ~
 

Re: Lemonaide Pie

Sorry I messed up in my recipe – It should be a 1 can sweetened condensed milk not evaporated
milk. I am so sorry for the mistake.

Jo Anne Hipple                    jahipple@pie.midco.net
 

Five cups of Anything Cookies

350 degrees F. 10 Minutes for drop cookies, probably 24 to 30 minutes for bar cookies

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp. Vanilla
1 tsp. Baking Soda
½ tsp. Baking Powder.
Add 5 cups of anything!

Cream margarine, brown sugar and white sugar until light and fluffy. Beat in eggs and
vanilla. Slowly add 1 cup flour, baking soda and baking powder, mix thoroughly. Add
remaining cup flour and 5 cups of whatever is available to go in the cookies. Drop on
cooking spray sprayed cookie sheet and bake at 350 degrees for 10 minutes. Suggestions for 5
cups follows:

Oatmeal
Peanut butter
Dried fruit (raisins, cranberries, diced apricots or peaches, etc.)
Leftover Christmas fruit
Jam
Chocolate, butterscotch or vanilla chips
Nuts
Cornflakes
Rice Crispies
Bran Flakes
Finely grated carrots
Finely grated apples or pears
Or anything else you have on hand that might go into cookies.

I have always made these as a drop cookie but I think you could probably make these in two
9x13 pans, baked at 350 degrees. Check for doneness with a toothpick inserted in the middle
of the pan starting at about 24 minutes then every 3 or 4 minutes thereafter. Depending on
what you put in for your 5 cups will probably affect cooking time. Carrots add a couple of
minutes of time as do grated apples.

I think you could also substitute Splenda for Baking for 1 cup of the sugar which would cut
the calories.

One of my children preferred the following 5 extra ingredients: Butterscotch chips, pecans,
oatmeal, diced apricots and Rice Crispies.

The other one preferred oatmeal, peanut butter, chocolate chips and butterscotch chips and
carrots or apples.

Let me know how they turn out as a bar cookie if you try this recipe. I like it because
rarely do they turn out exactly the same.

Mary in Azusa              Tis1947@aol.com
 

This is for Sherry- I found this recipe in the The Pampered Chefs - Season's Best Recipe
Collection - book from Spring/Summer 1998.

Chicken Club Brunch Ring

1 cup mayonnaise
2 Tbls. Dijon mustard
2 Tbls fresh parsley, snipped
1 Tbls onion finely chopped
1 can (10 oz) chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup (4 oz) finely shredded Swiss cheese, divided
2 pkgs (8 oz each) refrigerated crescent rolls
1 plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375 degrees F. In 1-qt batter bowl, combine mayonnaise and mustard add
parsley and onion; mix well. In 2 qt batter bowl Mix flaked chicken, chopped bacon, 3/4 cup
of cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate
into 16 triangles. Arrange triangles in a circle on 13" round baking stone with wide ends of
triangles overlapping in the center and points toward the outside. (There should be a 5-inch
diameter opening in center of stone.) Scoop chicken mixture evenly onto widest end of each
triangle. Bring outside points of triangles up over filling and tuck under wide ends of
dough at center of ring. (Filling will not be completely covered.) Slice tomatoes and cut
slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 25
minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining
1/4 cup cheese. Using V-shaped Cutter, cut around bell pepper. Separate halves; remove
membranes and seeds. Fill with remaining mayonnaise mixture; place in center of ring.
Arrange lettuce around pepper. To serve, cut with Slice 'N Serve Yield: 8 servings

Donna               dboza1@msn.com
 

George asked for a recipe for a cake with red and green cherries in it. The following might
be a close recipe. Just use half red and half green cherries in it. The recipe doesn't say
what size pan to use. It might make two loaves judging from the amount of flour used.

Cherry Cake

Time to make 16 min

1 1/2 cups butter
1 1/2 cups sugar
4 eggs
4 cups flour
2 teaspoons baking powder
16 ounces cherries, dried, glazed (baking cherries)
1 teaspoon almonds (ground?)
1 teaspoon vanilla
1 teaspoon lemon flavoring
1 cup warm milk
1 teaspoon salt

1. Mix dry ingredients together and set aside.
2. Cream together butter and sugar, add eggs, vanilla, almonds and lemon flavoring and
continue to beat.
3. Add dry ingredients and warm milk a little at a time till well mixed. Add the glazed
cherries.
4. Bake at 325 for 1 hour or until done.

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

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