Recipe: TALK TKL 7-12-97 Christmas in July Recipes (LONG)

Betsy, NY (9:15:07 pm) :
From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes
Subject: COLLECTION (5) Beverage Holiday Gifts
Date: 11 Dec 1995

Ingredients :
1 c. instant tea mix
1 box (3 oz.) peach flavored gelatin
2 c. sugar

Preparation :
Mix and store in air tight container. Mix 2 teaspoons in 8 ounces
hot water. Yield: 3 1/2 cups tea mix.

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TRANQUIL TEA

Ingredients :
2 oz. dry peppermint leaves, crushed
1 oz. rosemary, finely crushed
1/2 oz. sage leaves

Preparation :
Mix well together; keep in a tightly covered container in a cool,
dark place. To use: Steep 1 tablespoon in 5 ounce boiling water.
Sweeten with honey if desired.

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HOT ALMOND TEA

Ingredients :
2 c. water
1 3/4 c. sugar
1 c. lemon juice
3 tsp. vanilla
2 tbsp. almond flavoring
2 tbsp. instant tea

Preparation :
Boil water and sugar 2 minutes and cool. Add lemon juice,
vanilla and almond flavoring and instant tea. Store in
refrigerator. To drink, use 1 cup mix to 4 cups hot water.

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HOT CHOCOLATE MASTER MIX

Ingredients :
3 c. powdered sugar
1 c. unsweetened cocoa
1 c. coffee creamer
1 tsp. salt
5 1/3 c. nonfat dry milk
--
1/3 c. mixture in 8 oz. cold milk (use
quick shake) = chocolate milk
--
1/3 c. mixture in coffee mug, add hot
water = hot chocolate
--
1/3 c. mixture in coffee mug, add hot
coffee = Cafe Mocha

Preparation :
Put all above ingredients in large bowl and mix well. (Add 2 cups
miniature marshmallows if desired.)

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SPICY HOT CHOCOLATE

Ingredients :
1/2 c. sugar
1/4 c. cocoa
3 tbsp. instant coffee powder
1/2 tsp. ground cinnamon
1 c. milk, heated

Preparation :
Combine all ingredients. Store in an airtight container. Spoon
2 tablespoons of mix into cup; stir until well blended. Garnish
with a dollop of whipped cream and a cinnamon stick.

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Velma, TN (9:16:34 pm) :

Apple-Pepper Jelly

Servings: 4

2 c Water
6 oz Frozen Apple Juice; Thawed
1 3/4 oz Powdered Fruit Pectin; 1 Pk
3 3/4 c Sugar
1 x Red Pepper; Crushed,To Taste
1/8 ts Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
until the pectin is dissolved. Heat to boiling, stirring
constantly. Add the sugar and red pepper then heat to a rolling boil,
stirring constantly. Remove from the heat and strain. Add
the red food color. Immediately pour into hot sterilized jars or glasses or
freezer containers. Cover tightly and cool. Refrigerate
no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

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Velma, TN (9:17:51 pm) :

English Toffee

Servings: 10

2 c Butter Or Regular Margarine
2 c Sugar
2 tb Light Corn Syrup; Karo
6 tb Water
1 c Almonds; Blanched, Slivered
6 oz Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c Almonds; Toasted, Sliced

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water
and 1 cup of almonds. Cook over medium heat,
stirring constantly, until the mixture boils. Continue to coo, stirring
occasionally, until the mixture reaches the soft crack stage,
(290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X
14-inch baking sheet, (jelly roll pan). Melt the
chocolate chips with the shortening, over hot water, stirring until smooth.
Spread on the toffee, which has been scored with a
sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the
chocolate has set, break apart at the scores and
store in a cool place in tins.

Makes 3 lbs of candy.

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CarolB,FL (9:19:25 pm) : ODESSA'S POTLUCK SUGAR COOKIES

5 cups self rising flour
1 cup butter or margarine
1 cup peanut oil
2 cups sugar
2 eggs
2 teaspoons vanilla

Cream butter, oil, sugar and beat in eggs and vanilla. Gradually add flour
to liquid mixture, blending well. Roll into balls 1 1/2 " in diameter. Place
on ungreased cookie sheet and flatten with a glass, dipped in sugar.

Bake at 350* for 8-12 minutes. Makes 5 dozen large cookies.

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Bubbles, NH (9:19:40 pm) : Has anyone heard of The Lollipop Tree? They make
all kinds of mixes, cake, cookie etc. put them in pretty bags with a ribbon
and sell for big bucks! It is a multi million dollar co. I met the owner
recently and she told me how she started the business in her kitchen with
Hot or Red Pepper Jelly. Can't remember which.
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Kathy, IN (9:21:22 pm) : Hi everybody!
I cut out a recipe around last Christmas for baking quick breads in canning
jars and then tying calico or ribbon around the lis for a gift. As usual I
tucked it away to use later and now I can't find it. I just looked before I
came on line. It sounds like a cute idea if anyone would have the
specifics.--Thanks
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Betsy, NY (9:21:31 pm) : That's a good idea Velma - or maybe if you mail
them to me I can include them in the archive of this chat session

From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU

Here's a recipe courtesy of Washington State University
Cooperative Extension:

PALOUSE SOUP MIX

2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
(Optional: 1-1/2 t. thyme; 1-1/2 t. white pepper)

Mix all ingredients together. Store in a jar with a tight-
fitting lid. Stir before using. Makes 10 c. of mix.

TO COOK: Combine 1 c. of soup mix with 4 c. of water or
seasoned stock in large pan. Add 1 c. of cooked chopped
meat, if desired. Bring to a boil. Reduce heat to low and
cover pan. Simmer gently for 45 to 60 minutes, or until peas
are tender. Add 1/2 t. salt if desired.

MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz.
can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped
carrot, 1 to 2 chopped potatoes, and 1/2 t. basil.
(Optional: 1 clove minced garlic). Bring to a boil. Reduce
heat to low and cover pan. Simmer 45 to 60 minutes or until
peas are tender. Add 1/2 t. salt, if desired.

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CarolB,FL (9:23:40 pm) : These are good for work and the mailman.
MOM'S LONDON BARS

Mix: 1 cup butter
1 cup brown sugar
2 cups flour
Press into 13X9"pan. Bake at 375* for 10 minutes.

Mix:
4 eggs
2 cups brown sugar
6 Tablespoons flour
2 cups chopped pecans
2 teasoons vanilla
3 cups coconut, optional

Pour this mixture over baked shell and bake at 375* for 20-30 minutes. DO
NOT OVERBAKE!!!!!!! Cut into bars when cooled.

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Kathy, IN (9:27:16 pm) : The Hoosier Cookbook has this recipe for pepper
jelly--
3 red bell peppers
3 green bell peppers
3 hot peppers
6 1/2 C sugar
1 1/2 c vinegar
1 bottle Certo
remove seeds and grind peppers in food chopper. Combine sugar, vinegar and
peppers-- Cook for 7 min. Cool 2 min. and add Certo. Pour into hot
sterilized jars and seal
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Cora, NC (9:31:42 pm) : I make about 20 lbs. of these every year and give
them to teachers, friends, mailman, etc. There are lots of pecans around
here, but the ones I get at Sam's work just fine.

SUGAR & SPICE PECANS

3/4 c. sugar
1 egg white
2 1/2 T. water
1 t. cinnamon
1/2 t. salt
1/4 t. allspice
1/4 t. cloves
1/4 t. nutmeg
8 c. (1 1/2 - 2 lbs.) pecans

Combine first 8 ingredients in a large bowl; mix well. Add pecans; stir
until evenly coated.

Spread pecans in a greased 15 x 10 x 1" jellyroll pan. Bake at 275 degrees
for 50-55 mins. Remove to waxed paper while still warm; cool. Store in an
airtight container.

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Betsy, NY (9:33:55 pm) : This is long but some cute ideas - look at the
price of jar cakes at the bottom of the message!

Date: Wed, 1 Dec 1993 15:45:00 EST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: "SMITH.SUSAN" SWS2@OAS.PSU.EDU
Subject: Gifts from the kitchen.

Last year I made dozens of Chocolate truffles and boxed them up to give as
presents. They were really simple to make, but very rich. One person said
they liked them better than the Godiva chocolate.

I also like to look through some of the fancy catalogs for gift ideas. They
always have something simple packaged nicely and charging and arm and leg
for it. For example, one year I made really small gingerbread men and women
cookie cutouts (About an inch high) Instead of trying to decorate them I
dipped them in white chocolate about up to the waistline on the cookie. I
got a nice tin box and lined it with tissue paper and placed several rows of
these little people in the box. One of the catalogs I just looked at had
dried apricots dipped in dark chocolate.

There is a southern based company that makes benne cookies (sesame seed
cookies) and sells them packaged in a tin. This same company also makes a
Key Lime cookie.

I also make alot of Strawberry jam in the summer to give a Christmas. I top
the jar with a piece of green calico.

In one of our department stores I saw they were selling nut breads, pumpkin
bread and other tea breads that were baked in a wide mouth mason jar. They
looked like they were about a pint size. They had the top covered with a
piece of calico and were charging about $6.00 for each one. I have never
tried baking in a mason jar before but its a thought if you're
adventuresome.

Susan Smith
sws2@oas.psu.edu

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Velma, TN (9:34:49 pm) :
Chocolate Covered Peanuts

Servings: 6

6 oz Chocolate Chips; Semi-Sweet
1/4 c Light Corn Syrup; Karo
1 tb Water
2 c Peanuts; Salted

Combine the chocolate pieces, corn syrup, and water in a double boiler top.
Place over hot water and stir until melted.
Remove from the heat and stir in the peanuts stirring until well coated.
Drop the mixture by teaspoonfuls onto waxed paper
lined baking sheets. Cover with aluminum foil and chill in the refrigerator
until firm.

Makes about 36 pieces.

Chocolate Christmas Candies

Servings: 10

1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 ea Paraffin Piece; 2 1/2",CutUp

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over
medium heat, stirring constantly, until melted.
Remove from the heat. Combine the graham cracker crumbs, confectioners'
sugar, coconut, and walnuts in a bowl. Pour the
peanut butter mixture over all then toss until well blended. Shape the
mixture into 1/2-inch balls. Place on waxed paper lined
baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine
the chocolate chips and paraffin in the top of a
double boiler. Place over hot water and stir until melted. Dip the balls in
the chocolate. Place on waxed paper lined baking
sheets and let stand until the chocolate is set. Cover with aluminum foil
and store in the refrigerator.

Makes about 2 lbs of candy
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Crissy, PA (9:36:14 pm) : Here's a No-bake fruitcake recipe. Does'nt taste
like fruit cake. It tastes like graham crackers.

1 Box Graham crackers, crushed
1 can coconut
1 can sweetened condensed milk
1-1lb. box of raisins
1 cup chopped dates
1 cup candied cherries, chopped
1 cup chopped nuts

Combine all ingredients. Mix thoroughly in a large bowl. Pack mixture into
the graham cracker box lined with foil. Store in the refrigerator.

1 cupp

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Velma, TN (9:41:50 pm) : White Chocolate Pretzels

12 ounces white chocolate
1 - 6-ounce package semisweet chocolate chips
2-3 dozen whole twisted pretzel.
Colored sprinkles (optional)

Melt the white chocolate pieces in the top of a double boiler or in the
microwave (if using microwave, use low setting and stir frequently).

Using metal tongs, dip one pretzel at a time in the melted chocolate,
letting excess chocolate drip back into the pan. Assemble dipped pretzels
on a wax paper covered pan and chill slightly. In the meantime, melt the
semisweet chocolate and cool. Decorate by drizzling the melted chocolate
over the white chocolate pretzels usig either a pastry bag, a small plastic
bag with the tip cut off...or... with colored sprinkles.
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Betsy, NY (9:45:31 pm) :
Title: Name Tag Cut-Outs
Keywords: Cookies, Holiday, Quaker Oats

1 C. margarine or butter, softened
3/4 C. sugar
1 egg
1 tsp. vanilla
2 1/2 C. all-purpose flour
1 C. Quaker Oats (Quick or Old Fashioned, uncooked)
1/2 tsp. baking soda
1/4 tsp. salt (optional)
Decorator frosting or glaze
Holiday candies

Beat margarine and sugar until creamy; blend in egg and vanilla.
Add combined flour, oats, baking soda and salt; mix well.
Divide dough into four pieces; wrap each portion in plastic
wrap. Chill 1 hour. Heat oven to 350^. Roll dough onto
lightly floured surface to 1/8" thickness. Cut with assorted
floured 2-3: cookie cutter or cut into desired shapes with sharp
knife. Transfer to ungreased cookie sheet with spatula. For
the name tag hold, cut hole in cookie with drinking straw before
baking. Bake 12-14 minutes or until edges are light golden
brown; cool. Decorate as desired. Makes about 4 dozen cookies.

Tested in the kitchen of Bill and Syd Kerr

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Kathy, IN (9:46:16 pm) : Yes Betsy- I'm fine now I was just looking for
these snacks

Puppy chow
Cover cookie sheet with Crispix cereal- then melt together:
1 stick butter
1 C choclate chips
1 c peanut butter
Then pour over Cereal and toss gently--Cool slightly then dust in powdered
sugar

White Choclate snack
2 c peanut butter captain crunch
2 c rice krispies
2 c peanuts
2 c broken pretzels
melt 16 oz white choclate and mix all together
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Betsy, NY (9:51:53 pm) : Lance - here's some hard candy to try:

Title: Christmas Hard Candy
Categories: Desserts, Candies, Gifts
Yield: 2 pounds

-Sue Woodward
3 1/2 c Sugar
1 c Light corn syrup
1 c Water
1/4 ts To 1/2 tspn cinnamon or
Peppermint oil
1 ts Red or green food coloring

In a lg. heavy saucepan, combine sugar, corn syrup,
and water. Cook on med-high heat until candy
thermometer reads 300~ (hard crack stage), stirring
occasionally. Remove from the heat; stir in oil and
food coloring, keeping face away from mixture as odor
is very strong. Immediately pour onto an oiled cookie
sheet. Cool; break into pieces. Store in airtight
containers. Note - cinnamon and peppermint oils are
available in cake decorating and candy supply stores.

Source: Jane Holman; Moultrie, GA (TOH, Dec/Jan '95)

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Crissy, PA (9:52:23 pm) : Banana Jam

6 very ripe medium-sized bananas, peeled and sliced

7 cups sugar
Juice and rind of 4 Lemons

Place bananas in a large saucepan with wate, sugar, and lemon juice. Cut
rind into thin strips and tie loosely in a muslin or cheesecloth bag; add to
pan. Bring mixture to a boil over medium-high heat, stirring only until
sugar dissolves.Reduce heat slightly and cook 2 minutes. Remove from heat,
cover and allow to stand overnight. The next day uncover and bring to a boil
over medium-high heat. Boil rapidly until setting point is reached, about 40
minutes. Pour into clean sterilized jars and seal. Makes about 4 pints.

.

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Lance, Tx (9:52:28 pm) : My first son was born in England on Boxing Day, the
day after Christmas (nearly as big a holiday as Christmas)so we do English
holiday stuff like Christmas Puddings (a great gift because it takes time to
make - a month so it shows lots of thought)

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Velma, TN (9:54:04 pm) : Turtles"

1-1/2 Cup pecan halves
5 milk chocolate bars
1/2 package (14 oz.) vanilla caramels, halved

Place pecan halves 1 inch apart on a buttered cookie sheet. Top each pecan
with half of a caramel slightly flattened. Place cookie sheet in a 300
degree oven for approximately 7 minutes until caramel soften, then remove
to wax paper. Using a spatula or knife, flatten warm caramels and top each
with a segment of the chocolate bar. Spread chocolate when melted.

Place candy in the refrigerator until chocolate hardens.

Makes 4 dozen.
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Betsy, NY (9:54:06 pm) :
Title: HOLIDAY TRUFFLES
Categories: Candies, Chocolate, Holiday
Yield: 40 servings

3 pk Semisweet chocolate chips 6oz
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

In heavy, medium sized pan, over low heat, melt chips
with sweetened condensed milk. Remove from heat,
divide into 2 bowls. To one bowl, add almond liquer
and almond extract, To the other bowl,add orange
flavored liquer. Chill 1 hour. Shape into one inch
balls.Roll in coating. Chill until firm ( 1 hour)
Store covered at room temperature

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Kathy, IN (9:58:06 pm) : I love turtles
peacan pieces
1 c sugar
1 cup light karo
1/2 pint whipping cream
1/2 stick margerine
1 t. vanilla
coating choclate
arrangepecan pieces in clusters on buttered foil. Boil sugar, corn syrup,
and whipping cream to 1 degree above soft ball stage. Add margerine and
vanilla. Depending on how soft a carmel desired cook to 236 to 240 degreees,
stirring often. Spoon over pecans. When cooled, melt choclate; spread over
carmels and pecans.
for carmels only, pour carmel into 2 buttered pie pans; float over water
until cool. cut wrap in waxed paper.
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Betsy, NY (10:08:50 pm) :
Wild Grape Butter

1 c. water
2 qts. wild grapes, washed & stemmed
2 tbsp. grated orange peel
2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. grated nutmeg
1/4 tsp. ground ginger

Add water to grapes, bring to a boil and simmer 10 minutes. Pour juice into
a colander and press pulp into a bowl. Return pulp to enamel or stainless
steel kettle. Add peel, sugar and spices. Cook over medium heat, stirring
constantly, for 10 to 15 minutes or until thick. Pour into sterile jars and
seal. Makes 8 half pint jars.

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Velma, TN (10:25:01 pm) :

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: GIFT CHRISTMAS KUCHEN
Categories: Breads, Holiday, Gifts, Personal
Yield: 2 servings

1 pk Active dry yeast
1/4 c Sugar
1/4 c Warm water (105F-to-115F)
3/4 c Butter; at room temperature
1 Lemon; Grated peel only
-(no white attached)
1 Orange; Grated peel only
- (no white attached)
1/2 ts Dried mace
1 1/2 tb Ground coriander
-or anise seed
1 ts Salt
2 Eggs; at room temperature
2 1/2 c Bread flour (or more)
3/4 c Warm milk (105F-to-115F)

If you want to give a friend a special holiday gift, put a bright
ribbon around this bread. When tightly wrapped, it freezes well for 1
to 2 months.

PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm
water. Beat 1/2 cup butter in food processor until light. Gradually
add remainder of sugar as you beat butter. Add lemon and orange
peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a
time, beating well after each addition, and then milk. Add enough
flour, 1/2 cup at a time, to make soft dough. Knead dough until
elastic and smooth. Place dough in oiled plastic bag or oiled bowl
and turn to coat. Seal or cover with plastic wrap and let rise at
room temperature until doubled, about 1 hour. Turn out dough on
floured surface, punch down and cut into 2 pieces. Shape each into
rectangular loaf and place on greased baking sheet. Melt remaining
1/4 cup butter and use to lightly brush tops of loaves.

TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
ribbons and tie the bread loosely with the paper strips; secure with
paper clips, leaving enough room for the breads to rise. The paper
will leave marks for the position of the gift ribbons. Cover the
loaves with plastic wrap and let rise in a warm place until doubled,
30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and
place on a rack to cool. Remove the paper strips. Replace strips with
bright ribbons.

Makes 2 Loaves

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Kathy, IN (10:33:22 pm) : The grape walnuts sound good-
Here's some Chinese Walnuts from the Pioneer Cookbook
1 lb walnuts
1/4 c sugar
salt
Drop walnuts into boiling water. (don't use black walnuts) Boil walnuts for
2 1/2 minutes; drain rinse in hot water. add sugar gently stir. Let set
until sugar disolves, stiring gently occasionally. Deep fry. about 3/4 c.
walnuts at a time for 3 - 4 minutes Drain on brown paper. Stir gently to
separate; lightly salt. Store in zip lock bags or air tight container.

I don't have all my recipes on computer and I don't have a scanner so I do
have to type them.-- But is is a great help to cut and paste from the
archives to word and then print just what I want.
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Betsy, NY (10:44:23 pm) :
This one would be good for Linda with her sour cherry trees

From: David Monteit - EECS dmonteit@eecs.wsu.edu
Newsgroups: rec.food.recipes
Subject: Spiced Cherry Jam
Date: Fri, 15 Jul 1994 04:18:07 -0400 (EDT)

Spiced Cherry Jam

4 1/2 cups pitted and chopped sour cherries (about 3 lbs
or 2 quarts whole: can be chopped in
food processor after being pitted)
7 cups sugar
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon red food coloring (optional: I never use it)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 6-ounce bottle pectin

Measure the prepared cherries into a large, heavy kettle. Add the
sugar and stir well. Place over high heat and, stirring constantly,
bring quickly to a full boil, with bubbles over the entire surface.
Add the remaining ingredients except the pectin. Boil hard for 1
minute, stirring constantly. Remove from the heat and add the
pectin. Skim off any foam. Ladle into 8 hot half-pint jars.
Seal, then process for 4 minutes in a hot water bath, counting
the time from when the water comes again to a rolling boil after
immersing the jars.

This recipe is from Marcia Adams "cooking from quilt country".
since I had to type it up for a relative who requested it I decided
I might as well post it also. It is one of my favorite jam recipes
and often requested.

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Betsy, NY (10:57:55 pm) :
Title: M & M Christmas Ornaments
Categories: Candies, Desserts
Yield: 1 servings

----------------------TREE ORNAMENTS----------------------
Plastic wrap
Pkg.'s M&M's
Pipe Cleaner
Ribbon

---------------------CHRISTMAS WREATH---------------------
Same ingredients as ornament
- but also a wire coat
- hanger

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.
Gather corners and twist tightly. Secure with pipe
cleaner. Cluster individual balls into one large one,
connecting each ball with the adjoining pipe cleaner.
Tie "curling" ribbon around the cluster to form a loop
at the tops. Tie two 10-inch strands of ribbon at the
bottom and curl. Hang on the tree with the loop ends.

M&M CANDY WREATH: Make cluster balls the same way as
the candy tree ornament clusters, using plain or
peanut M&M's. Form a circle from a wire coat hanger,
the hook forms the hanging loop. Attach cluster balls
to the hanger with pipe cleaners. Tie a large bow at
the top of the wreatn.

Shared by Cate Vanicek

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Velma, TN (11:00:07 pm) :
Holiday Fruit Bars

Servings: 8

1 1/3 c Unbleached Flour; Sifted
3/4 ts Baking Powder
1/4 ts Salt
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine
2 tb Water
3 ea Eggs; Lg
1/4 c Brown Sugar; Firmly Packed
1/4 c Butter Or Margarine; Melted
1/2 c Raisins
1/2 c Golden Raisins
2 tb Red Candied Cherries;Chopped
2 ts Lemon Rind; Grated
1/8 ts Allspice; Ground
1/8 ts Cinnamon; Ground

Stir the flour, baking powder, and salt together in a mixing bowl. Mix in
the 1/2 c brown sugar and then cut in the 1/2 c butter
with a pastry blender or two knives until the mixture is crumbly. Stir in
the water and press the mixture into the bottom of a 13
X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 15
minutes or until golden brown. Meanwhile beat the
eggs in a bowl until well blended, using an electric mixer at medium speed.
Beat in the 1/4 cup of brown sugar and 1/4 cup of
melted butter and blend well. Stir in the raisins, both kinds, the candied
cherries, lemon rind, and spices. Spread the mixture
over the baked crust. Bake in the 350 degree F. oven for 15 more minutes.
Cool in the pan on a wire rack and when cool cut
into 24 (2 X 1 1/2-inch) bars.

Makes 24 bars.

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vicki;la (11:01:25 pm) : Easy Lemon Cheese Cake

1(6oz.)graham cracker pie crust
1(8oz.)package cream cheese
1(14oz.)can sweeten condense milk
3/4cup cold water
1(4-serving size)package of lemon pudding
1 and 1/2cup non dairy whipped topping

beat cream cheese untill smooth -then mix in milk and mix well-add water and
pudding mix beat well on low untill smooth-fold in thawed whipped
topping-pour into pie shell and refrigerate for at least three hours.
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Betsy, NY (11:18:53 pm) :
Date: Fri, 14 Jan 1994 09:10:58 PST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: HS.roch811sd@XEROX.COM
Subject: Recipe: Kool-Aid Jelly

I haven't tried this one yet but it sounds intriguing.

Kool-Aid Jelly

1 pakage Kool-Aid
1 package Sure-Jell
3 cups sugar
3 cups water

Pour water, Kool-Aid and pectin inot kettle. Stir until dissolved over heat.
Bring to rolling boil, add sugar, continue to stir until signs of active
boil.
Remove kettle from heat, skim and pour into glasses. Seal with paraffin wax.

Makes 4 jars

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Betsy, NY (11:21:19 pm) :
These herb jelly recipes look wonderful!

I thought people might be interested in these recipes, which appeared in
the Washington Post on 10/5. They seem unusual; personally, I would never
have though of having tomato jelly. The last 3 are by Ruth Vandermark-
locals
can buy these jellies (and more) from her at the Arlington farmers' market.

Diana

***

*Craig Hulvey's Basil Jelly

1 1/2 to 2 cups packed basil leaves
3 1/2 cups sugar
3 tbsp fresh lemon juice, strained
1/2 bottle or 1 packet liquid pectin or a 1 3/4 oz box Sure-Jell

Rinse and dry (unblemished) basil. Place in an enamel pan and use a
wooden spoon to bruise the leaves, extracting oil. Add 2 cups water,
bring to boil. Remove from heat, cover and steep 20 min. Strain and put
1 1/2 cups liquid back in the pan. Discard leaves.

Add sugar and lemon juice, bring to rolling boil, stirring. Add pectin,
stir and bring to rolling boil, stir and boil 1 min, remove from heat
and skim off froth. Put in sterilized jars, process in boiling water bath
5 min. Makes 4-6 half-pints.

*Tomato-Basil Jelly

6 full cups coarsely chopped, peeled tomatoes (scald to skin easily)
12 large basil leaves, cut in 1/8" strips
juice and zest of 1 lemon
2 boxes (1 3/4 oz each) Sure Jell
5 lb (10 cups) sugar

In a large pot, combine tomatoes, basil, lemon juice and zest, and
pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and
bring to rolling boil, boil 1 min. Pour into sterilized jars, process
10 min in boiling water bath. Makes 8 half-pints. (Use on sandwiches, or on
crackers with cream cheese.)

*Thyme Jelly (or other herb)

2 cups packed thyme leaves (or other herb leaves, e.g. tarragon)
1 3/4 cups frozen apple juice concentrate
1 3/4 cups water
1 box Sure Jell
few drops green food coloring
5 cups sugar

Bring thyme, apple juice and water to a boil. Remove from heat, cover and
let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves.

Mix infusion and pectin, stir and bring to rolling boil, add sugar,
stir and bring to rolling boil, boil 1 min. Pour into sterlized jars,
process 5 min in boiling water bath. Makes 6 half-pints.

*Pear- or Peach-Ginger Jam

3 cups mashed, peeled and chopped pears or peaches
3/4 cup peeled and minced fresh ginger (use food processor)
juice of 1 lemon
1/2 cup water
1 box Sure Jell
6 cups sugar

Combine fruit, ginger, lemon juice, water and pectin, stir and bring to
rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour
into sterilized jars, process 10 min in boiling water bath. Makes 6
half-pints.

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Betsy, NY (11:56:44 pm) :
Date: Mon, 12 Sep 1994 12:47:59 -0800
From: "Rachel -jsrkh@acad3.alaska.edu-" JSRKH@AURORA.ALASKA.EDU
Subject: Kay Peterson's Chocholate Chip Cookie

Kay Peterson sent me this a couple weeks ago and they are super
good! (I sound like a child, but it is worth it for these cookies!)
In one batch we followed directions as Kay states but added Peanut
butter chips, and then in the second batch I added a little nutmeg...
and boy was it worth it... they are really soft and chewy cookies...
If anyone wants a wonderful recipe for chocolate chip cookies, this is
it!! :) Thanks again to Kay Peterson! Oh yes, and I didnt flatten them
out, so they would be a little thicker... and they helded up wonderfully!

JSRKH@ACAD3.ALASKA.EDU Rachel Karen -Juneau, AK-
Who is getting married 12/31/94...
*************************************************************

These are about 5 inches across and delicious. I've never had them fail.

Big Chocolate Chip Cookies

1 1/2 cup flour 1 teaspoon lemon juice
1/2 teaspoon salt 2/3 cup brown sugar, packed
1 teaspoon baking soda 1/3 granulated sugar
1/2 teaspoon cinnamon 2 eggs
3/4 cup butter 1/4 cup oatmeal (not instant)
1 1/2 teaspoons vanilla 1 1/2 cups broken pecans
1 cup chocolate chips

1. Preheat oven to 350 degrees
2. Sift together flour, salt, soda and cinnamon and set aside.
3. Using an electric mixer, cream butter. Add vanilla, lemon juice and
then the sugars. Beat well. Beat in the eggs one at a time.
4. On low speed, add the dry ingredients and oatmeal, beating only until
mixed.
5. Stir in nuts and chocolate chips.
6. Spread out a large piece of waxed paper. Using 1/4 cup measure,
place blobs of dough any which way on it. (12-15 blobs)
7. Using slightly wet hands, roll each blob into a ball and then flatten
it to about 1/2 inch thick. Place on foil lined cookie sheets. About 4
cookies to a sheet is max.
8. Bake 16-18 minutes or well-colored. Watch closely at the end.
9. When they come out of the oven let stand for a minute before removing
to cooling racks.
10. These freeze well.

Kay Peterson

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