Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 194, October 25, 2005        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

Real Food for Real People presents: Bread Maker Mixes in Jars When I got my first bread maker, I was so excited! Then I read the instructions telling me to use special flour and special yeast, and I saw how much the pre-packaged mixes were, and I was quickly unhappy with what I saw. I have experimented with the recipes since then and have discovered two important things.  This collection contains great bread maker advice as well as awesome recipes!  See them now at: http://www.realfood4realpeople.com/bread.html or send a blank email to: vol6@realfood4realpeople.com

And Here Is Today's Recipe!

* Exported from MasterCook *

Zucchini-Raisin Cookies

Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Cookies                 Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Vegetable Shortening
1 cup Sugar
1 Egg -- (or egg substitute)
1 cup Zucchini -- shredded & peeled
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup Raisins

In a large mixing bowl, cream shortening and sugar. Add egg (or substitute) and
beat well. Stir in zucchini and set aside. Combine flour, baking soda and
cinnamon in another bowl. Add baking powder, salt, nutmeg and cloves. Add
dry ingredients to wet ingredients and stir until well mixed. Stir in raisins and
drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at
375 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2
minutes before removing to wire cooling racks. Cookies will be cake like, soft
and chewy.

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

Per Serving (excluding unknown items): 87 Calories; 3g Fat (31.2% calories from
fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 74mg
Sodium.

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

*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

Please support/visit our sponsors- they make this service possible.

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 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

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.
 

Hi Folks,

I love your web site, and copy a lot of recipes ,everyday But ,I need some help .
I make candy apples for Halloween , I make about one hundred and fifty and
could make more, to keep for awhile. but I have to make the apples Halloween
day , about three o'clock in the afternoon , they will start to weep and get very
runny by the next day ,I tell people to eat them right away, I wrap the apples in
Saran wrap, to protect them, I have done them both ways wrapping and not
wrapping and it made no difference, I wish I could keep them for a few days
longer or make them a couple of days before, I have looked for different recipes ,
but mine are so good and Hard, I hate to try any other recipes. Thanks,

Sandy

Dear Kaylin & All Fan(atics) of RF4RP,

My mother had the most wonderful recipe for Pecan Butter Tarts that she had
gotten from her mother. Unfortunately, this recipe was never written down, but
was one which was done by memory. The crust was homemade and so very
flaky. Maybe a lot of this is nostalgia, but if anyone has a great recipe for me to
try, I'd appreciate it. Thank you,

Martha

Hi,

Years ago I had a very simple but delicious garlic spaghetti dish at a restaurant
but I can't seem to recreate it at home. The sauce was clear and contained olive
oil and garlic. It must have contained something else because homemade
attempts have been either too greasy or too dry. Appreciate any ideas, thank
you.

Cathy

This is for the person who wanted recipe's for Dump Cakes, I think this is the
best one I have ever made, It always gets requests for the recipe.

Fall Dump Cake

18 oz. spice cake mix
42 oz. canned apple pie filling
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 Tbsp. sugar
3/4 cup butter
1 cup chopped pecans

Preheat oven to 350 degrees. Pour apple pie filling into a 9X13 inch baking dish.
Mix together cinnamon, nutmeg, allspice and sugar, sprinkle over pie filling. Pour
cake mix over apples. Dot with butter on top. Bake 45-60 minutes until browned
on top and bubbling on the sides. Add pecan's half way thru cooking time, to
avoid burning them.

Serve warm with ice cream or whipped topping, if desired.

I made this dump cake at Thanksgiving last year and the pumpkin pie didn't get
eaten, but all the cake was gone.

Pumpkin Dump Cake

1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/4 cup white sugar
1 can evaporated milk
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/2 t. salt
1 (18.25 ounce) pkg. spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter

Preheat oven to 350 degrees, grease a 9X13 pan.
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and
milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake
mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle
with melted butter over all.
Bake in preheated oven for 50 to 60 minutes or until the edges are lightly
browned.

Phyllis Powell, Roseburg, Oregon         rppowell56@charter.net

Here are several dump cakes as requested by Wanda:

The traditional...

DUMP CAKE

1 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 stick butter or margarine
Pecans

Pour fruit in bottom of 9 x 13 inch pan. Sprinkle yellow cake mix on top. Dot
with butter. Sprinkle pecans on top. Serve with whipped cream.

Bake at 350 degrees for one hour

CHERRY DUMP CAKE (Different)

1 (1 lb. 6 oz.) can cherry pie filling
1 (1 lb. 4 oz.) can pineapple chunks, drained
1 cup melted butter
1 cup flaked coconut
1 cup chopped nuts
1 package yellow cake mix

Preheat oven to 350 degrees. Use a little of melted butter to grease
13 x 9 inch pan. Spread pie filling in bottom of pan; arrange pineapple chunks
over cherries. Then sprinkle on dry cake mix.
Cover with melted butter. Top with coconut and nuts. Bake until toasty brown,
about 55 minutes

PUMPKIN DUMP CAKE

1 (29-oz.) can solid pack pumpkin
1 box yellow cake mix
1 cup white sugar
1/2 cup margarine, melted
1 (13-oz.) can evaporated milk
3/4 cup chopped nuts
3 large eggs
Whipped cream
4 teaspoons pumpkin pie spice
Brown sugar (optional)
1/4 teaspoon salt
Dash nutmeg (optional)

Preheat oven to 350 degrees. Mix pumpkin, sugar, milk, eggs, spice and salt.
Pour into greased 9 x 13 inch pan. Sprinkle dry cake mix evenly over pumpkin
mixture. Drizzle margarine on top and sprinkle nuts over all. Bake for 60 to 70
minutes or until knife inserted in the center comes out clean. Serve with whipped
cream, sweetened with brown sugar and nutmeg if desired.

PUMPKIN PIE DUMP CAKE (Good)

1 can evaporated milk
3 eggs - beaten
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup sugar
1 can pumpkin - 13 oz.
1 package yellow cake mix
1/2 cup butter
Nuts

Combine all ingredients except for the cake mix and butter. Pour mixture into a 9
x 13 pan. Sprinkle dry cake mix over the pumpkin mixture. Slice margarine or
butter over top of cake mix. Sprinkle with nuts. Do not stir! Bake at 350 for 45 -
55 minutes.

Sue         srobinso@oznet.ksu.edu

In your Vol. 7, Issue 190 dated 10/18/05, Wanda requested Dump Cake recipes.
Following recipe was taken from this site some while ago. I do not have the
author's name. Hope these help.

Janet in California          warnelee@pacbell.net

Dump Cake(s)

This is VERY fast, easy and extra-delicious! Hard to believe, but these cakes
are SO rich you don't frost them!

1 box cake mix - any flavor, cheap is great
1 can pie filling - any flavor
3 ea eggs
Dash of cinnamon if it goes with your mix and filling - like apple

Preheat oven to 350°F. Spray 9x13-baking pan with non-stick spray. Mix all
three ingredients until well moistened. Pour into greased pan. Bake
30-40-minutes until golden and center bounces back.

Alternatives:
Devils food and cherry pie filling is a favorite
Lemon cake and peach pie filling is excellent
Yellow cake and apple ipie filling for the apple pie lovers
Create your own great flavors!

Hello,

I've been informed by a few people that my recipe for Rye Bread "Bowls" is
inaccurate, so I would like to repost the correct recipe. I'm sorry for the
inconvenience.

RYE BREAD “BOWLS”

2 c. white flour
2 c. rye flour
2 c. whole wheat flour
2 T. yeast
1 T. sugar
1 ˝ t. salt
1 c. milk
1 c. water
1/4 c. honey
2 T. molasses
2 T. butter
1 egg white
2 T. water
Cornmeal, for sprinkling

In a large bowl, combine 1 ˝ cups of the white flour, yeast, sugar and salt. In a
saucepan, heat milk, the 1 cup of water, honey, molasses and butter until very
warm (120-130°); stir into flour mixture. Add enough of the remaining flours to
make a soft dough. Knead on a lightly floured surface until smooth and elastic, 6
to 8 minutes. Cover and let rest for 10 minutes. Divide dough into 12 equal
pieces; form each into a smooth 2" ball. Place on a large greased baking sheet
sprinkled with cornmeal. Cover and let rise in a warm, draft-free place until
doubled in size, about 45 minutes. In a small bowl, lightly beat egg white and 2
tablespoons of water; brush a little over each portion and sprinkle with cornmeal.
Using a sharp knife, make twp parallel slashes across the top of each. Bake in a
350 oven for 25-30 minutes.
FOR BREAD “BOWLS”: Cut tops off about ˝" down; scoop out bread, leaving a
˝" thick shell. Place on a large plate with removed bread pieces around outside
of plate. Fill “bowl” with soup, stew or chili.
Makes 12 small loaves.

Lisa          truleelee@msn.com

Please support/visit our sponsors- they make this service possible.
 

 Real Food for Real People FREE ezine needs your help! 

We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2005, 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.