In this issue:

Monday's Recipe: *Texas Sheet Cake*
Requests & Replies from Subscribers:  Mother-In-Law Cake

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 * Exported from MasterCook *

Texas Sheet Cake

Recipe By : Real Food for Real People
Serving Size : 20          Preparation Time :0:00
Categories : Cakes                 Chocolate
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Butter
1 cup Water
1/4 cup Cocoa Powder
2 cups Sugar
2 cups Flour
1/8 teaspoon Salt
2 Eggs
1 teaspoon Baking Soda
1/2 cup Sour Cream
1 teaspoon Vanilla Extract
Frosting:
1/2 cup Butter
1/4 cup Cocoa Powder
1/4 cup Milk -- plus 2 tablespoons
4 1/2 cups Powdered Sugar -- sifted
1/2 teaspoon Vanilla Extract
1 cup Chopped Pecans

To make cake, combine butter, water, and cocoa in a saucepan over medium heat; heat
until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla extract; mix
well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° F for 20 minutes. Prepare
frosting while cake is baking. Spread frosting over hot cake and sprinkle with chopped
pecans.

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining
ingredients and mix well with an electric mixer. Spread over the hot sheet cake then
sprinkle with chopped pecans.

Source: "a variation of the original recipe from "Southern U.S. Cuisine""

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

Per Serving (excluding unknown items): 416 Calories; 20g Fat (41.9% calories from fat); 3g
Protein; 59g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 228mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 3 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi List,

At my hair salon today I saw a picture in Southern Living for February for Cinnamon
Cappuccino cupcakes with some type of frosting, unfortunately someone had ripped out
the recipe portion--can anyone help? Thanks!

Mary Beth

Kaylin,

I need recipes for breakfast muffins. I ate some cherry muffins once from Costco that were
"to-die-for" and would love to be able to make these and other awesome muffins at home,
rather than buy them. I hope your readers can help me out. Thank you in advance.

Pat

Help! I saw a request recently for wedding recipes- like mints, etc. and have not seen any
responses. I need this type of recipes too! Doesn't anyone out there have recipes for
mints, cake, and finger foods that are served at these things???

Emily

~ Subscriber Responses ~
 

This casserole is one of our favorites. We are not vegetarians, in fact we're really too
carnivorous, but I never miss meat when we serve this as the main dish. We always use a
mild salsa in the recipe, as those who prefer spicier can add some chopped jalapenos on
the side. I think this might have come from Taste of Home or Light and Tasty, as the
original called for reduced fat cheeses which are hard to find in our rural area.

Southwestern Vegetarian Bake

3/4 c. uncooked brown rice
1-1/2 c. water (can make the rice ahead, or freeze leftovers from another meal)
1 can rinsed and drained black beans
1 can drained corn or Mexicorn
1 can Rotel tomatoes with juices
1 c. salsa (we use Pace mild)
1 c. lite sour cream
1 c. shredded cheddar cheese
1/4 t. pepper
Topping:
1 small can diced black olives
1/2 cup chopped red or sweet white onion
Optional: 1 c. shredded "Mexican Cheese" blend, or 1 c. cheddar

If you haven't made the rice ahead, bring the water to a boil and add rice, cooking about 40
minutes until tender. Mix together the casserole ingredients (rice through pepper). Place in
greased 2-1/2 quart casserole. sprinkle with olives and onions. Bake at 350 degrees for
30-40 minutes. sprinkle with the Mexican blend or cheddar cheese if desired. Return to
oven to melt cheese. Let stand 5 minutes, then serve. Note: We sometimes mix the olives
and onions into the casserole and skip the cheese on top--saves calories and is just as
tasty without.

Leann                   ksleann@wtciweb.com
 

Kaylin,

Thanks for the great recipe site! This is for Heidi looking for awesome deserts to impress
her mother-in-law. This first recipe is a pie I had at a great place in Frankenmuth MI years
ago. Saw it later on Food TV and clipped the recipe. It is awesome! The second is one from
my husband's cousin Rena who is an awesome cook and from whom I've received a many
good recipes over the years. The third is one I threw in because of the name. I have never
made it, but if anyone does, let me know how it turns out.

Sylvia in Illinois               SylviaWil@aol.com

* Exported from MasterCook *

Dorothy Zehnder's Apple Kuchen

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/2 cup butter or margarine -- (Sylvia's Note: softened)
1/4 cup sugar
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour

Bottom Layer:
6 ounces cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Filling:
1 1/2 cups peeled and chopped apples
1 1/2 cups peeled and thinly sliced apples
2 tablespoons apple juice
1/2 teaspoon lemon juice
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Topping:
1/2 cup rolled oats
1/3 cup brown sugar -- packed
1/3 cup all-purpose flour
1/4 cup butter or margarine

Preheat oven to 350 degrees F. In a bowl, combine 1/2 cup butter, 1/4 cup sugar, and 1/4
teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom
and up sides of 9-inch pie plate. Bake in oven for 5 minutes. Cool. Beat cream cheese, 1/4
cup sugar and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust. Mix
apples, juice, remaining sugar, 2 tablespoons brown sugar, cinnamon and lemon juice.
Spoon over cheese. Bake for 45 minutes. Combine oats, 1/3 cup flour and 1/3 cup brown
sugar. Cut in 1/4 cup butter or margarine, to resemble coarse crumbs. Sprinkle over pie.
Bake for 15 to 20 minutes more.

Source: "The Best Of - FoodTv - Recipe courtesy The Bavarian Inn, Frakenmuth, MI"

* Exported from MasterCook *

Oreo Ice Cream Delight

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 package Oreo cookies -- crushed *
1 stick butter -- melted
* reserve 1/2 cup to use on top
Mix together - pat into 9 x 13 dish.

Filling
1/2 gallon vanilla or French vanilla ice cream -- softened
1 jar Mrs. Richardson's Butterscotch caramel ice
cream topping
1 12 oz. container Cool Whip

Put softened ice cream on top of Oreo cookies - freeze until solid. Pour topping on - freeze
again. Top with Cool Whip. Sprinkle with Oreo cookie mix.

* Exported from MasterCook *

MOTHER-IN-LAW CAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dessert Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sliced peaches -- (29-ounce)
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light or dark molasses
2 eggs -- slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup pecans -- chopped
Unsweetened whipped cream -- optional

Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for garnish; chop
remaining peaches. In large bowl, sift together flour, sugar, baking powder and salt. Blend
chopped peaches, reserved liquid, molasses and eggs into flour mixture. Spread into
greased 13 x 9 x 2-inch baking pan; sprinkle with brown sugar and pecans. Bake at 325ƒF
for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire
rack. To serve, cut into squares. Serve with reserved peach slices and whipped cream if
desired.

Bananas can be peeled and frozen for later use. They will turn dark but do nicely in banana
bread, cake, cookies, etc.

Frozen Banana Pops

Peel bananas, insert popsicle stick in end of banana. Dip in melted chocolate (dipping
chocolate, chocolate chips (any flavor), etc.) Freeze on waxed paper. When Frozen, wrap
tightly in plastic wrap.

Banana Split Cookies

1/2 cup butter
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts

In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and
mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and
cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop
dough by rounded teaspoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in
the preheated oven, or until no imprint remains when touched. Cool on wire racks.
(Probably from RF4RP)

Peanut Banana Cookies

2 cups mashed ripe bananas
4 cups oatmeal
1/2 teaspoon vanilla
2/3 cup chopped peanuts
1/2 cup applesauce
Cinnamon to taste (about 1/2 to 1 tsp)

Preheat oven to 350 degrees. Mix all ingredients together in a bowl till everything is
uniformly moist. Drop dough by tablespoonfuls on an ungreased cookie sheet. The dough
will not spread, so flatten it to desired cookie thickness. Bake for 15 minutes. Eat warm or
after cooling. Store in an airtight container. These are awesome snacks, and don't get
much healthier. They are wheat-free, with no added sweetener or butter. For a variation,
you can substitute the nuts with just about anything: raisins, dates, or if you want to be
less healthy maybe some chocolate or carob chips. (Probably from Chet Day's site.)

Mary in Azusa                Tis1947@aol.com
 

I love this site and have found oodles of recipes that I have made at home to my family's
delight. Thanks everyone for sharing Here is a collection of eggnog recipes. Perhaps the
one that Deborah Carter is looking for, for her Mom, is amongst them?

Wendy, from Canada                  wjhymus@rogers.com

Sugar-Free Eggnog 1
From www.allrecipes.com

Prep Time: approx. 15 Minutes. Ready in: approx. 12 Hours 15 Minutes. Makes 10
servings.

4 cups skim milk, divided
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 cup egg substitute
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened. To
the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract,
salt and nutmeg until well blended and coats a spoon. Refrigerate overnight.

Sugar-Free Eggnog 2
From www.3fatchicks.com.

1 quart skim or 1% low-fat milk
1 cup fat-free egg substitute
6 packets Equal
1 tablespoon sugar-free instant vanilla pudding mix
2 to 3 teaspoons pure vanilla extract
1/2 tsp. ground nutmeg

Place all ingredients in a blender. Blend for 30 to 60 seconds or until smooth. Chill for
several hours. Shake or stir eggnog well to blend. Serve in mugs.

Sugar-Free Eggless "Eggnog" 1

Phases 2 and 3. Quick and easy. Makes eight six-ounce servings. From
www.allrecipes.com: This recipe is good for those who are allergic to eggs, and those who
would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and
nutmeg, and they'll never know.

1 (3.5 ounce) package instant French vanilla pudding
1 1/2 quarts milk
2 1/2 teaspoons rum flavored extract
1/2 teaspoon nutmeg

In a large bowl, combine the pudding mix with 2 cups of milk, following package directions;
allow to chill for 5 minutes. To the pudding stir in the rum flavoring and nutmeg, then slowly
mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency.
Chill until ready to serve.

Sugar Free Eggless "Eggnog" 2
Phases 2 and 3. From www.allrecipes.com: This is a sugar-free version of a Christmas
favorite. It is best to make it just before serving. Makes 5 to 6 servings.

1 package sugar-free instant vanilla pudding mix (4-serving size)
5 cups nonfat (skim) milk
1 packet sugar substitute, such as Splenda
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon rum flavored extract

In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener,
ground cinnamon, dash of nutmeg, and rum extract. Mix these very well with a wire whisk
for at least 2 minutes. If this is too thick, add more milk and sweetener.

Sugar-Free Eggless "Eggnog" 3
Phases 2 and 3. From JoAnna Lund's Healthy Exchanges cookbook: "Eggnog MUST be
served at all holiday functions. Isn't that the law of the land? Well, here's my version -
prepared without eggs, sugar, fat, or liquor, and it still tastes exactly like traditional
eggnog." Makes 4 servings of about 1 cup each.

4 cups skim milk
1 package Jell-O sugar-free instant vanilla pudding mix (4 serving size)
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg

In a large pitcher, combine skim milk, dry pudding mix, rum extract, and nutmeg. Mix well
using a long spoon. Refrigerate 5 minutes. Gently stir again. Serve at once.

Sugar-Free Eggless "Eggnog" 4
Phases 2 and 3.

11 cups cold skim milk
2 teaspoons vanilla extract
Two packages (1.5 ounces each) instant sugar-free vanilla pudding mix
Artificial sweetener equivalent to 1/3-cup sugar (such as 1/3 cup granular Splenda)
1/2 teaspoon ground nutmeg

In a large bowl, combine the milk and vanilla. In another bowl, combine dry pudding mix,
sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate until serving.

Diet Eggnog
Phases 2 and 3.

6 eggs (or 1 1/2 cups egg substitute, such as Egg Beaters)
2 tablespoons (or to taste) sugar substitute
2 tablespoons vanilla
2 (12 ounce) cans evaporated skim milk
3 cups half-and-half
1 tablespoon brandy extract
Nutmeg

Pour 1 1/2 cups egg substitute into bowl. Add sugar substitute and mix on medium speed
until light and fluffy. Gradually blend in vanilla, evaporated skim milk, half-and-half, and
brandy extract. Chill for 24 hours to blend the flavors. To serve, stir well and sprinkle with
nutmeg.

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