Vol.8, Issue 068, Real Food for Real People FREE daily ezine

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Volume 8, Issue 068, May 31, 2006

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

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In this issue:

Wednesday's O.A.M.C. Recipe: *Cinnamon Hearts*
Requests & Replies from Subscribers: Lemon Whippersnappers
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And Here Is Today's Recipe!

* Exported from MasterCook *

Cinnamon Hearts

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Holiday O.A.M.C.
Rolls Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Flour -- + or - 1/4 cup
1 1/4 cups Sugar
2 packages Yeast -- fast acting
1 teaspoon Salt
1/2 cup Water
1/2 cup Milk
3/4 cup Butter or Margarine
2 Eggs
1 1/2 tablespoons Ground Cinnamon
1 cup Dates -- finely chopped

Frosting:
1 cup Powdered Sugar
1 tablespoon Milk -- or more if needed
1/2 teaspoon Vanilla Extract

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and salt. Heat
water, milk and 1/2 cup butter until very warm (125º to 130ºF). Stir into dry ingredients.
Mix in eggs and enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal pieces. On lightly floured surface, roll each to 10- × 12-inches.
Melt remaining butter; brush on dough. Sprinkle evenly with remaining sugar, cinnamon
and dates; roll up tightly from long ends as for jelly roll. Pinch seams to seal; place rolls
seam side down.

Mark each roll into 16 equal pieces. Starting with first mark, slice every other mark 3/4 of
the way through dough. Slice remaining marks all the way through dough to make 8 rolls
from each piece of dough. Spread apart the two halves of each roll (like a fan). Gently
flatten with hand; pinch and shape to resemble hearts. Place on greased baking sheets.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. If
needed, carefully reshape each roll to heart shape.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheets; cool on
wire racks. Frost, if desired.

Frosting:
Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract.
Beat until smooth.

To freeze for later use: Place cooled rolls into sealed containers, and freeze up to six
months before thawing and using.

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

Per Serving (excluding unknown items): 357 Calories; 10g Fat (24.8% calories from fat);
6g Protein; 62g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 234mg Sodium.

Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 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

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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.

Can anyone duplicate the cole slaw served at Long John Silvers? KFC cole slaw is ok,
but Long John Silvers' cole slaw... I go there to get just the cole slaw. I sure would like to
be able to make it at home. Thanks

Chris

Help! My son has been invited to a pool party where he is required to bring and "After meal
snack from Germany" I'm thinking German Chocolate Cake but, if anyone out there has
something else they could think of that would be different please let me know! Thanks!

Qtie63pie

Does anyone have any quick and easy hot dish recipes they could pass on to me? I am
just starting out in the kitchen and love to make them. Poor fiancé has had pizza hot dish
for three nights this week. LOL. Thanks,

Manda

Hi, Kaylin and Katy: Here is my recipe for Banana Cake. I hope you like it.

Shalom, from Spike the Grate spikethegrate@hotmail.com

BANANA CAKE

3 cups whole wheat pastry flour
1/4 tsp salt
1 &1/2 tsp stevia extract powder
4 &1/4 tsp baking powder
3 eggs, separated, at room temp.
1 cup milk (soy or dairy)
6 tbsp vegetable oil
2 &1/2 tsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
frosting as desired
1/2 cup chopped walnuts

In a bowl, sift or stir together dry ingredients. Beat egg whites until stiff. Set aside. Stir
together egg yolks, milk, vegetable oil, vanilla, and banana. Add dry ingredients and beat
to combine. Fold in egg whites. Turn into 2 (8-inch) oiled and floured cake pans. Bake in a
preheated 350 degree oven 25-30 minutes or until cake tests done. Cool 10 minutes in
pans. Turn out onto racks. Frost, then press nuts into frosting. (Note: salt may be
omitted.

Sherri asked for a raspberry muffin recipe, using Bisquick. Here is one that can be
adapted to her method of filling, I think.

FRUIT-FILLED MUFFINS

Recipe By : Prodigy's Food and Wine Bulletin Board.
Serving Size : 12

2/3 cup Milk
2 cups Bisquick
1 tablespoon Vegetable oil
2 teaspoons Sugar
1 Egg
1/4 cup Fruit preserves

-----GLAZE-----
2/3 cup Confectioner's sugar
4 tablespoons Water

Heat oven to 400 F. Grease bottom of 12 medium muffin tins, or line with paper baking
cups. Stir milk, oil and egg in medium mixing bowl until blended. Stir remaining
ingredients (except fruit preserves and glaze) just until moistened. Divide batter among
cups. Drop 1 level teaspoonful fruit preserves in center of each cup. Bake 13-18 minutes
until golden brown. Cool slightly, remove from pan. Stir sugar and water in small bowl until
smooth. Drizzle on muffins.

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

Hi Kaylin,

Here is a recipe that sounds similar to Jeannie's request in the May 19th issue.

Sylvia from Illinois SylviaWil@aol.com

* Exported from MasterCook *

LASAGNA ROLL-UPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 package frozen chopped spinach -- (10 ounce) thawed and drained
2 tablespoons minced green onion
1 container ricotta cheese -- (15 ounce)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 jar Alfredo sauce -- (21 ounce)
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes
or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook spinach and green onions until tender, stirring
frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and
egg. Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed
paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle
from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4 of the
Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side
down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with
foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is
melted. Serve.

I have lots of these, but I will include my family's favorites. If you should want all of them,
including sweet breads/cupcakes made form cake mixes I have lots. Just put Cake Mix
Cookies in the subject line. I always sift my cake mix whether it is called for or not. I find
it eliminates lumps in hand stirred batter. I also add a teaspoon of real vanilla to the batter.
I use French Vanilla Cake Mix when the recipe calls for white or yellow cake mix if I can
get it on sale. I usually try to catch cake mixes on sale for 99 cents if I can and when I
can catch them at 69 cents, it's even better because I send cookies to my son (in the
Army) and to his fiancé (in the Navy) about every 10 to 14 days - usually at least 2
different kinds.

Butterscotch Cookies (thinnish & crispy)

1 box French Vanilla Cake Mix
2 eggs
1/4 to 1/2 cup milk
12 oz butterscotch chips or 6 oz chips & 1 cup nuts
2 tsp vanilla

Mix cake mix with eggs and milk. Stir in butterscotch chips or 6 oz butterscotch chips
and 1 cup chopped nuts. Bake on foil lined cookie sheets sprayed with cooking spray
(PAM) in 350 degree preheated oven for 12 minutes. Makes about 5 1/2 dozen 2 inch
cookies. For softer cookie add 1/4 cup oil and omit 1/4 cup milk. Note: Can actually be
made with any flavor cake mix and any kind of chips

Lemon Whippersnappers – Ben’s Favorite (thin & chewy)

1 lemon cake mix or orange or pineapple or strawberry or cherry chip
2 cups cool whip
1 egg
powdered sugar

Combine everything but powdered sugar and stir until well mixed. Drop by teaspoons into
powdered sugar. Roll to coat. Bake on greased cookie sheet for 10-12 minutes at 350
degrees.

Spice Cake Mix Cookies

1 pkg spice cake mix
2/3 cup shortening
2 eggs
1/2 cup chopped nuts if desired

Beat with mixer until well mixed. Stir in 1/2 cup chopped nuts. Shape with hand into 1
inch balls or drop by rounded teaspoons about 2 inches apart onto ungreased cookie
sheets. Bake at 375 degrees for 10-12 minutes or until centers are slightly puffed and
edges are firm. Let cookies cool on the cookie sheets 1 minute. Finish cooling on rack.
Frost with creamy frosting. Any type cake mix can be used. for instance: Devil's food
cake with chocolate chips

Pumpkin Spice Cookies With Orange Frosting

1 pk (18.5oz) lowfat yellow cake mix
1/2 cup quick cooking oats
2 tsp pumpkin pie spice
1 can (16oz) cooked pumpkin
2 tbs oil
1 egg, slightly beaten

Preheat oven to 350 degrees F. Lightly grease cookie sheets. In large bowl, combine the
cake mix, oats, pumpkin pie spice, pumpkin, oil, and egg.; mix until well blended. Drop
dough by 1/4 cupfuls onto cookie sheets; press down with the back of spoon. Bake 14-20
minutes or until edges are light golden brown. Immediately remove from cookie sheets,
cool completely.

Orange Frosting

3 cups powdered sugar
2 tsp grated orange peel
3-4 tbs orange juice (enough to make the frosting the proper spreading consistency.

Combine the powdered sugar, orange peel, and orange juice. Frost cooled cookies.

Chocolate Peanut Butter Cookies
Makes about 3-1/2 dozen cookies

1 package DUNCAN HINES® Moist Deluxe® Devil's Food Cake Mix
3/4 cup crunchy peanut butter
2 eggs
2 tablespoons milk
1 cup candy-coated peanut butter pieces

Preheat oven to 350°F. Grease cookie sheets. Combine cake mix, peanut butter, eggs
and milk in large mixing bowl. Beat at low speed with electric mixer until blended. Stir in
peanut butter pieces. Drop dough by slightly rounded tablespoonfuls onto prepared
cookie sheets Bake 7 to 9 minutes or until lightly browned. Cool 2 minutes on cookie
sheets. remove to cooling racks.

Tip- You can use 1 cup peanut butter chips in place of peanut butter pieces.

Sour Cream Cookies by Choo

cake mix any flavor
2 cup sour cream.

Sift cake mix. Mix in sour cream. Bake at 350 for about 10 min. Frost if desired

M & M Cookies

1 box cheap, plain yellow cake mix
2 eggs
1/2 c. oil
1 1/2 Tbsp. water
12 to 14 oz. M & M plain candies (try holiday colors!) or chocolate or other chips

Preheat oven to 350 degrees. In medium mixing bowl, combine cake mix, eggs, oil, and
water until smooth. Fold in candies. Drop by small or large rounded spoonfuls on
ungreased baking sheet; flatten slightly. Bake 6-12 minutes (depending on cookie size) or
until center puffs and edges are barely golden. Allow to cool for a minute or two, then
remove to cooling rack. Recipe may be doubled and excess dough refrigerated for several
days; simply roll into balls, flatten, and bake for fresh cookies within 5 days. The original
recipe suggests adding 1/2 c. nuts and/or 1/2 c. coconut, but I think just about anything
could be stirred into the rich sugar cookie dough in place of candies.

Mary D_bnight@yahoo.com

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