Holiday Issue 1, Real Food for Real People FREE daily ezine

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Holiday Issue #1, November 29, 2008

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

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In this Special Holiday issue:

Holiday Recipes: *Magic Reindeer Food, Yule Log, Baklava, Fondant, The Very Best Eggnog Ever, Perfect Sugar Cookies*

Replies from Subscribers: Spiced Nuts, Miniature Fruitcakes, Buckeyes, Brown Sugar Fudge, White Chocolate Popcorn, Rudolph Cinnamon Cookies

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Real Food for Real People presents

Favorite Holiday Recipes

Favorite Holiday Recipes collected over the years by family, friends, and written just for the Real Food for Real People ezine! Some of the recipes this outstanding collection includes are:

English Toffee, Christmas Mice, White Hot Chocolate, After Thanksgiving Dinner, Velveeta Fudge, Sugar Cookie Suckers, Gift Sized Gourmet Cookie Mix, Yule Log, Egg-free Eggnog, Cinnamon Pancake Mix in a Jar, Hot Cocoa Mix, Jiminy Cricket Cookie Suckers, Raspberry Cream Puffs, Filled Cookies, Red’s Holiday Muffin Mix, Vanilla Fudge, Irish Cream Caramels, Chocolate Spoons, Cinnamon Candied Spoons, Potpourri Gel Jars, Classic Salt Dough Ornament Recipe, Jack Daniel’s Balls, Fondant, Holiday Mints and much more!

Get your free sample recipes now by visiting us at:

www.realfood4realpeople.com/favorite.html

And Here Are Today's Recipes!

Magic Reindeer Food

1/2 cup Dried Oatmeal
1/3 cup Glitter or Colored Sugar Crystals
1 Heart-full of Christmas Hope

In a bowl, Mix together the Oatmeal and Glitter or Colored Sugar Crystals. Fold in Christmas Hope. Put into a zip baggie. You can also attach a card with the following:

On Christmas Eve, sprinkle Magic Reindeer Food on your lawn before "Bedtime". The Glitter will "Shine in the Moonlight" and lead Dear Santa to your house before dawn. The "Smell of Oats" will lead the Reindeer to your Rooftop. The "Christmas Hope" and "Magic Reindeer Food" guarantee Dear Santa will be there.

(If you have little ones that you think might want to sample this recipe for Magic Reindeer Food simply substitute the Oatmeal with Cheerios and use Colored Sugar for the Sparkle).

* Exported from MasterCook *

Yule Log

Recipe By : Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Candy Chocolate
Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Rice Krispies cereal
1/2 cup Peanut Butter
3/4 cup Light Corn Syrup
1/2 cup Butter or Margarine
1 dash Salt
1 teaspoon Vanilla
12 ounces Chocolate Chips -- melted

In a large saucepan, combine butter, corn syrup and peanut butter, and cook over medium heat until butter is melted and ingredients are mixed well. Remove from heat, and add salt and vanilla. Mix well, then add rice krispies cereal to mixture and stir until all cereal is coated with mixture. Pour warm mixture into a wax paper lined 9 x 13 inch pan, and spread, then lightly pack with buttered hands, to form a flattened crust. Spread melted chocolate chips onto top of crust. You will need to work quickly to roll your Yule logs. First, using a sharp knife, cut the crust down the center forming two separate squares of crust. Next, working from the center-out, roll the logs jelly roll style, toward the outer ends of the pan, making two separate Yule logs. Tightly wrap logs for slicing later, or slice immediately, and place slices into a sealed container to retain softness.

Source: "Volume 12, Favorite Holiday Recipes"
Copyright: "(c)2002, Kaylin White/Real Food for Real People"

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* Exported from MasterCook *

Baklava

Recipe By : Real Food for Real People
Serving Size : 36    Preparation Time :0:00
Categories : Desserts                    Pies & Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 pound pecans -- chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pound filo dough
1 cup butter -- melted

Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava. Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2".
Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan.

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* Exported from MasterCook *

Fondant

Recipe By : Real Food for Real People
Serving Size : 120       Preparation Time :0:00
Categories : Candies            Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Powdered Sugar
1/2 pound Butter or Margarine
1 tablespoon White Corn Syrup
tablespoon Evaporated milk
1 teaspoon Extract -- (any flavor)
Food Coloring -- (as desired)

Mix butter, corn syrup, extract and food coloring in a large mixing bowl.
Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets. When finished, dip nougats in melted dipping chocolate to make finished candies.

Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate nougats, or substitute 3 tablespoons of peanut butter for an equal amount of butter for peanut butter nougats.

Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use.

You may also add chopped fruit or nuts to fondant when mixing before forming the nougats.

Source: "Volume 12, Favorite Holiday Recipes"
Copyright: "(c)2002, Kaylin White/Real Food for Real People"

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The Very Best Eggnog Ever

1 quart milk
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades of mace
12 egg yolks
1&1/2 cups sugar
1&1/2 cups dark rum or 1 ½ tsp flavoring
1&1/2 cups brandy or 1 tsp flavoring
1 tablespoon vanilla
1 quart of "half-and-half"* or 1 quart of light cream or 1 cup of heavy
cream plus 3 more cups of milk
freshly grated nutmeg to taste

Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed. Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle. Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg. Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.
Yield: 12 servings.

Perfect Sugar Cookies

2 1/4 cup flour
1 cup sugar
1/4 teaspoon salt
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon vanilla
1/2 cup shortening
1 Tablespoon milk

Cream sugar, shortening, vanilla, & eggs - beat by hand. Add dry ingredients & then roll out. Add flour if needed - roll thin for crispy, thick for a soft cookie. Cut out in favorite shapes. Bake at 350 degrees F for 10 min. Frost with favorite frosting if desired.

*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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Hot Cocoa Truffle Mix
Mini-Collection

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Holiday 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 Holiday 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 with the word Holiday in the subject line.
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.

* Exported from MasterCook *

Spiced Nuts

Recipe By : From Lady Shari's Kitchen
Serving Size : 0 Preparation Time :0:00
Categories : Homemade Gifts Salsas, Chutneys And Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups peanuts -- dry-roasted
1/2 cup almonds -- unblanched
1/2 cup walnuts
1 egg white -- slightly beaten
Seasoning:
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Place in large bowl and cover nuts with egg white.

Add seasoning to nuts. Place on cookie sheet and bake at 350 degrees for 15 minutes.

NOTES : This makes a really nice hostess gift at Christmas time.

Sharon sharonkaym@qwest.net

Miniature Fruit cakes (makes 6 dozen)

1/2 cup light molasses
1/4 cup water
1 teaspoon vanilla
1 box (15 ounce) raisins
1 pound candied fruit (chopped)
1/2 cup butter
2/3 cup sugar
3 eggs
1 cup plus 1 Tablespoon flour
1/4 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 cup milk
1 cup chopped nuts

In a sauce pan, combine molasses, water, vanilla, and raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit. Cool. Meanwhile in a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir together the dry ingredients. Add to creamed mixture alternately with milk. Stir in fruit mixture. Mix well. Fold in nuts. Spoon in paper lined miniature muffin tins. Fill to top. Bake at 325 degrees for 22-25 minutes.

I may have got this recipe from "Taste of Home" but not sure. They freeze well or just keep in an air tight container. If you like fruit cake you will love these! I make several batches each Christmas for gifts.

Judy Edwards je136@aol.com

Kaylin,

Every year my family – native Ohioans – makes a candy we consider ‘holiday food’ called Buckeyes. No matter how many times we double, triple, or quadruple the recipe there never seems to be enough. Here’s the recipe:

Buckeyes

1 – 18oz. jar of creamy peanut butter
1 stick (1/2 cup) margarine, melted
1 – 1 lb. box of powdered sugar (approx. 4 cups)
1 bag (2 cups) chocolate chips
¼ cake of paraffin wax, chopped OR 2 T of shortening

(note: the wax will make the chocolate a little shinier than the shortening but either will work)

Mix the peanut butter, margarine, and powdered sugar together. Roll into 1” balls and refrigerate for at least 1 hour. Melt the chocolate chips and wax (or shortening) over low heat in a saucepan or double boiler (a regular saucepan works fine as long as you keep the temperature low). Poke a toothpick into the top of a peanut butter ball and dip it into the chocolate, leaving the top uncovered so the candy resembles a buckeye.

Happy Holidays everyone!

Francine fneiling@flsouthern.edu

First of all may i say this is the best e-zine in all the world!! I can hardly wait each day until it comes!! May it continue for many years to come!! This is for Karen P. who wanted the Brown Sugar Fudge. I think the recipe came from my 1,000,000 recipe CD. You may also use it in the Holiday food e-zine that I can hardly wait to receive!

Brown Sugar Fudge

2 cups firmly packed brown sugar
1 cup granulated sugar
1/4 cup dark Karo corn syrup
2 T. butter or margarine
3/4 cup milk
1/8 ts. salt
1 ts. vanilla
May add 7 oz marshmallow creme at the end before placing in pan. Opt.

1. combine sugars, corn syrup, butter, milk and salt in a medium sized heavy saucepan. 2. Heat, stirring constantly , to boiling, then cook, stirring several times, to 238' on a candy thermometer. [ a teaspoon of syrup will form a soft ball when dropped in very cold water] Remove from heat at once.[ add vanilla, BUT DO NOT STIR IT IN.]
3. cool mixture in pan to 110' or until lukewarm;[ this can be hastened along by sitting it in a sink of ice water! ] beat with wooden spoon until mixture thickens and begins to lose its gloss[ 15 minutes].
4. Spread in buttered 9 by 5 by 3 inch pan. [ i would use a little bigger pan as i do not like my candy that thick!! I would also add nuts to half of it] Let stand until cool, cut into squares. Makes 2 lbs.

White Chocolate Popcorn

Extra large bowl
1 bag popped non-buttery kettle corn or plain un buttered popcorn [completely white]
1 pkg white almond bark
Pecans, Almonds, or nuts of choice!!

After popping the popcorn[ make sure NOT to burn it] pour into large bowl picking out most or all the un popped kernels. Melt 1/2 the almond bark in the microwave until able to pour. Drizzle over popcorn[ and nuts] stir and repeat until covered well. [There should be enough bark for 2 popcorn bags] Spread mix over waxed paper and let dry. You can put into cellophane gift bags or into canisters.

Karen Bowers Kbunnybaby39@aol.com

RUDOLPH CINNAMON COOKIES

1 cup flour
1/2 cup melted butter
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
2 eggs
1 teaspoon vanilla
package of red gumdrops

Mix all ingredients in a large bowl. Put quarter size amounts of dough on a buttered pan. Bake for 10-20 minutes at 350 degrees. Add one gumdrop to each cookie for a red Rudolph nose.

MAPORT2@aol.com

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Mini-Collection

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(C)1994-2008, 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.