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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Holiday- Issue
#2, November 28, 2009 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
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"Brighten someone's day! Share today's issue with a friend"
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In this Special Holiday issue
#2:
Holiday
Recipes: *Pumpkin
Bread in a Flowerpot, Flowerpot Challah Bread, Flower Pot Plum Pudding,
Grandma Vesta's Filled Cookies, Toffee Bars, Coconut Mounds, Almond Joy
Candy Bars, Wonderful Fudge*
Replies from Subscribers:
Olena's Cream Cheese Kolacky, Strawberry
Jell-O Salad, Very Easy Fudge, Marshmallow Popcorn Balls, Mince Meat Fruit
Cake
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And Here Are Today's Recipes!
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Pumpkin Bread in a flower pot
Use a basic
pumpkin bread recipe with the changes, adding 1/2
pumpkin and 1/2 pumpkin pie mix instead of straight
pumpkin giving it an extra added zip. The flower pot
I use are the reddish orange clay type, not glazed.
Use small ones that will hold about 2 cups batter.
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First soak the clay pots in water for
a minimum of 1/2 hour totally submerged. Then line the
inside with heavy duty aluminum foil, leaving it hanging
over the side. Be sure the foil covers the inside of the pot
totally. Pre-heat oven to proper temp, 350. Bake 40-60
minutes until test shows middle to be done. Remove and let
cool along time. When getting ready to give as a gift trim
the foil that it baked in so that it doesn't go over the top
of the pot. Wrap the outside in colored paper, or foil,
finishing with cellophane, ribbons, bows etc. Then place
plastic flowers (the realer looking the better) in the bread
and scrunch up the cellophane or wrap to cover the top of
the pot. The bread looks like potted dirt giving the
illusion of a potted plant. This works real well with the
plastic poinsettias.
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Pumpkin Bread
2 eggs, beaten
1 1/2 cup sugar
1 cup pumpkin
1/2 cup oil
1/4 cup water
1/4 tsp baking powder
1 tsp soda
3/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
Combine eggs and sugar; mix well. Add pumpkin, oil, and
water. Blend thoroughly. Add all dry ingredients. Bake in
small clay flower pots, filling them half full. Bake in 350
oven for about 1 hour.
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Flower Pot Challah Bread
makes 2 loaves
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup margarine
6 cups all-purpose flour
2 tablespoons active dry yeast
1/2 cup white sugar
2 teaspoons salt
3 eggs
1 tablespoon vegetable oil
1- In a small bowl, melt butter in the warm water.
2- In a separate bowl, mix 4 cups flour, yeast, sugar, and
salt. Add eggs and melted butter mixture to form dough.
Knead for 5-10 minutes, slowly adding more flour. Watch for
blisters on the dough, and do not knead too much. Oil top of
the bread. Let it rest in a warm place for 2-3 hours.
3- Push dough down, and let it rise again. Don't over-rise
or the bread will be too tough.
4- Shape the dough and put it into 2 clean, greased
terracotta flower pots. Let loaves rise for 30 minutes more.
Bake in a preheated 350 degree F (175 degree C) oven for 35
minutes.
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Flower Pot Plum Pudding
1/2 C Shortening
1 C pitted, dried Prunes (diced)
1/3 C Brown Sugar
1 C Raisins
2 Eggs
3/4 C Walnuts, chopped
1 1/2 C Flour
1 C Quick Oats
2 tsp. Baking Powder
1 C soft, fine Bread Crumbs
2 tsp. grated Orange Rind
3 C Apple Sauce
3/4 C Cinnamon
1/2 C Rum
3/4 tsp. Nutmeg
1/2 C Molasses
1/4 Cloves
Cream Shortening and Sugar together until light. Beat in
Eggs. Add Flour with remaining ingredients. Combine Apple
Sauce, Rum and Molasses; add to creamed mixture alternately
with the dry Flour mixture, beating well after each
addition. Use enough wrap to line and enclose the contents
of a large (1 1/2 qt. capacity) clay flower pot; plus a 3"
overlap. Overlap the film edges of the wrap over the pudding
loosely, to allow for rising. Double fold the foil edges
out, bend them toward the center. Place the pot on a rack in
a pot. Add boiling Water to come up one-third the way of
flower pot. Cover the pot and boil the pudding steadily for
2 - 2 1/2 hr., until it is firm to the touch. Add more
boiling Water to maintain the original level.
Remove the pudding from the flower pot to a heated serving
plate. Serve with Hard Sauce. To blaze, heat 1/4 C Brandy in
a metal spoon, ignite it and pour it over the pudding.
To make individual puddings, tear off 8 strips of wrap, each
15" long. Line eight small clay flower pots (3/4 C size)
with the wrap and fill pots with Pudding batter. Place rack
in pot, add pots with Water 1/3 way up pot and boil for 1
hr.
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* Exported from
MasterCook *
Grandma Vesta's Filled Cookies
Recipe By : Real Food for Real
People
Serving Size : 18 Preparation Time :0:00
Categories : Holiday
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Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
1 1/2 Tablespoons Vegetable Shortening
3 Eggs
1 cup Milk
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla
1 cup Raisins
1 cup Chocolate Chips
1 cup Nuts -- chopped
Cornstarch -- as needed
Flour -- as needed
Cream sugar, shortening & eggs. Add milk, baking powder,
salt and vanilla and mix well. Add enough flour to make a
dough which can be rolled out.
Roll out dough and cut into 3 inch circles with the lip of a
drinking glass or a biscuit cutter.
Filling:
Barely cover raisins and nuts with hot water until they
swell. Heat and thicken with cornstarch. Partly cool and add
chocolate chips. Drop 1 teaspoon
of filling onto a dough circle. Cover with second dough
circle and seal edges. Bake at 375
degrees F on greased cookie sheets for 10 -12 minutes. Cool
and frost/decorate as desired. Store in closed container to
keep soft. These cookies freeze well.
- - - - - - - - - - - -
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Toffee Bars
1 box graham crackers
2 sticks butter
1 c. brown sugar
12 oz choc chips
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Line 15 x 10 cookie sheet with foil.
Cover pan with 1 layer graham crackers side by side. Melt
butter & brown sugar in small sauce pan. Boil 3 minutes-
STIRRING CONSTANTLY. Pour over crackers IMMEDIATELY and
spread mixture evenly. Bake at 350 for 10-12 mins. Remove
and sprinkle choc. chips over top. Let soften a bit then
spread evenly. Refrigerate 45 mins then break into uneven
shaped pieces. Store in sealed container in fridge. OPTION:
can sprinkle with chopped nuts after spreading the softened
choc. chips.
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Coconut Mounds
3/4 cup mashed potatoes
1 pound powdered sugar
1 pound macaroon coconut
1/2 tsp. almond extract
Combine all ingredients. Roll into balls using powdered
sugar to roll. Chill in refrigerator for one hour. Dip in
melted chocolate.
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Almond Joy Candy Bars
5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds
Blend the condensed milk and vanilla. Add the powdered sugar
to the above mixture a little at a time, stirring until
smooth. Stir in the coconut. The mixture should be firm. Pat
the mixture firmly into a greased 9x13x2-inch pan. Chill in
the refrigerator until firm. In a double boiler over hot,
not boiling water, melt the chocolate, stirring often. You
may also use a microwave. Remove the coconut mixture from
the refrigerator and cut it into 1x2-inch bars. Put 2 whole
almonds atop each bar. Set each coconut bar onto a fork and
dip it into the chocolate. Tap the fork against the side of
the pan or bowl to remove any excess chocolate. Air dry at
room temperature on waxed paper for several hours. You may
speed up the process by putting in the refrigerator for 30
minutes.
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Wonderful Fudge
1 12oz pkg. semi-sweet
chocolate chips
1 8oz pkg. cream cheese, softened
1 lb. box powdered sugar, sifted
1 tsp. vanilla
1 cup nuts if desired
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Butter a 8x8 square pan. Set aside.
Melt chocolate in a double boiler or the microwave until
completely smooth. Place melted chocolate and next 3
ingredients in a large bowl. Butter hands. Mix with hands.
This is a bit messy, but the most efficient. When completely
mixed, add nuts. Spread in buttered pan. Cover with plastic
wrap and refrigerate overnight. Set out on counter about an
hour before trying to cut the pieces.
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*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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Holiday Recipes from our wonderful Subscribers!
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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
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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.
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been included in RF4RP, please forward the entire message, complete with headers,
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Olena's Cream
Cheese Kolacky
1 8 ounce package cream cheese, softened
1 lb. (4 sticks) butter, softened
3 cups all-purpose flour
Powdered sugar
Filling:
Cream Cheese filling --
8 ounces fruit flavored or plain cream cheese, softened
2 teaspoons sugar
1 teaspoon vanilla extract
For cream cheese filling, stir together the ounces cream cheese, sugar
and vanilla extract in a small bowl. Set aside.
or
1/2 cup any flavor fruit jam
In a medium bowl, mix together butter and cream cheese until smooth.
Add flour until well blended. Divide dough in half, shape each half into
a ball and wrap with plastic wrap. Refrigerate 4 hours or overnight
(overnight is best).
Heat oven to 350 degrees. Using 1 dough packet at a time, on a lightly
floured surface, roll the dough out to 1/4 inch thickness. (If dough is
too sticky, refrigerate for 1/2 an hour.) Cut dough into circles with a
round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of
the filling into the center of each circle. Close cookies by folding
circles in half and pressing the edges to seal. Place cookies onto
greased cookie sheets and bake for 10-12 minutes. Cool. Sprinkle lightly
with powdered sugar.
Olena
superukie3@gmail.com
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This is a salad recipe that my son always requests
for any holiday meal. It can be made sugar free by using sugar-free
Jell-o and slicing whole frozen strawberries and putting Splenda on
them.
Strawberry
Jell-O Salad
1 (6 oz.) box strawberry Jell-O
2 (10 oz. each) frozen strawberries, undrained
1 small can crushed pineapple, undrained
12 or 16 oz. sour cream
2 c. boiling water
Add Jell-O to boiling water, stirring until dissolved. Add frozen
strawberries, stirring until strawberries are broken apart. Add
pineapple. Pour 1/2 of Jell-O mixture into oblong glass dish or
decorative bowl. Refrigerate until set. Spread sour cream over Jell-O
mixture. Carefully pour remaining Jell-O mixture over sour cream layer.
Refrigerate until set.
Shirley Hamilton
rn_director@yahoo.com
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This recipe for fudge is for Sue.
This is soooo easy. Although I don't like these "cream drop" candies on
their own, they make wonderful fudge!
Very Easy Fudge
1 or 2 bags cream drop candies
(depending on how thick you want your fudge)
chopped walnuts or pecans (optional)
In a microwave safe bowl, heat the entire bag of cream drops stirring
every 10 seconds or so until they are all melted and creamy. Add nuts
and mix well. Line a 8x8 pan with wax paper and pour in melted candy.
Place in fridge until firm.
**NOTE**
We love peanut butter fudge, so I add 1 cup (or more depending on your
taste) creamy peanut butter when I add the nuts to the melted cream
drops. This is so yummy and is the only fudge recipe that I make b/c it
is good and most important...... simple!
Enjoy!
Shannon
shann823@yahoo.com
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Tina asked for a marshmallow caramel corn recipe. Mr. Google turned up
this one, however, it has no brown sugar in it. Perhaps the sugar can be
added at step 3.
Marshmallow
Popcorn Balls
Submitted by: Kory
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 8 servings
"These are very easy popcorn balls to make. The marshmallows make them
similar to crispy rice cereal bars that are so popular. Made with
marshmallows, these are sweet, crispy, and chewy. Everyone's favorite
combination!"
1 tablespoon vegetable oil
1/2 cup unpopped popcorn
6 tablespoons butter
5 cups miniature marshmallows
1. Grease a 9x13 inch baking dish. Set aside.
2. Add vegetable oil to a 4 quart saucepan, and heat over high heat.
When oil is hot, add popping corn. Keep pan moving constantly. When corn
stops popping, remove from heat. Put popcorn in prepared pan.
(Alternatively, use a popcorn popper.)
3. Melt butter In a medium saucepan over low heat. Stir in marshmallows
and cook until melted, stirring constantly. Pour marshmallow mixture
over popcorn and mix with spoon to coat evenly.
4. Let mixture cool slightly. Smear butter on your hands or spray with
non-stick cooking spray. Mix popcorn with your hands so that it is
evenly coated.
5. Form popcorn into 8 balls.
Jack
jpoulter@islandnet.com
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Mince Meat
Fruit Cake
1 package, (box) mince meat
2 1/2 cups milk
1 pound raisins
1 cup nuts
1/2 cup melted butter
1 cup sugar
2 egg yolks
2 cup flour
1 teaspoon baking soda
2 egg whites
Soak mince meat in hot milk. Cool. Add raisins, nuts, melted butter and
egg yolks. Add flour, sugar and soda. Fold in stiffly beaten egg whites.
Bake in well greased and floured pans in low oven 300° for 1 1/2 hours.
Any amount of candied fruit and nuts can be used. Put a pan of water
under bread tins while baking.
Judy
kenjud@wctc.net
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White/Real Food for Real People. All rights reserved.
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