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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 9, Issue 036, March 19, 2007 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
www.realfood4realpeople.com
"Brighten someone's day! Share today's issue with a friend"
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Please support/visit our sponsors- they make this service
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Real Food for Real People presents:
More Bread
Maker Mixes
in Jars
This
second collection of
bread maker mix recipes contains so much more than just recipes for bread.
In the pages of this book, you will
find alternatives to many standard bread recipe ingredients, as well as many
unique recipes to add to your current collection.
Don't own a bread maker? No Problem!
This book contains instructions for
converting bread maker recipes for standard baking!
Want to use your standard recipes in your
bread maker? This collection
contains this information as well! See this
innovative collection now at:
http://www.realfood4realpeople.com/2bread.html
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Applesauce Loaf
Recipe By : Real Food for Real
People
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast
Diabetic
Low Carb
Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter or Margarine -- softened
1 cup Splenda -- or Sugar
1 Egg
1 cup Flour
1/2 cup Almond Meal
1 1/2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
3/4 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1/2 teaspoon Ground Cloves
1 1/4 cups Unsweetened Applesauce
1/3 cup Raisins, seedless -- boiled
2/3 cup Chopped Walnuts -- or Pecans
Using a large mixing bowl, cream butter and sugar until light.
Beat in egg. Stir together
flour, baking soda, cinnamon, nutmeg, salt and cloves in another
mixing bowl. Gradually
add to creamed mixture. Mix applesauce into batter. Stir in
raisins and nuts. Pour into loaf
pan that has been prepared with non-stick cooking spray. Bake at
325 degrees F. for 1
hour. Cool in pan for 10 minutes; Remove from pan and cool on a
wire rack. Sprinkle with
powdered sugar if desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 211 Calories; 13g Fat
(54.4% calories from fat); 6g
Protein; 19g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol;
331mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.
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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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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
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
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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
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~ Subscriber Requests ~
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Kaylin,
I want to make a German Chocolate cake for my husband, but have
never made one
before. We haven't been married very long, and his birthday is
coming up- I just found out
that this is his favorite cake. I am hoping you or your readers can
help. Thanks.
Shannon
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Please send casserole recipes. I am a single person and don't have time
to cook a lot.
Prue
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I just found out I am a type II diabetic. Do you have any recipes that I
can all to a
collection, so I can eat more healthy? Will appreciate the help. Thank
you.
Dj
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This is the recipe that I use for peanut butter cookies, which has
NO flour.
1 cup peanut butter
1 cup sugar or Splenda
1 egg
Pre-heat oven 375 F.
Mix all ingredients in mixing bowl (it is sticky, so I suggest
mixing with your hands). Once
mixed, form mixture into 1" balls and place on ungreased baking
sheet. Using a fork, press
each ball flat, using fork to make "criss-cross" peanut butter
imprint on top. Bake 10 - 12
minutes. Enjoy!
NOTE: This recipe can also be used to make "Kiss" cookies. Instead
of baking cookies on
baking sheet, place cookie balls in a mini-muffin pan and press in
center of each to create
a hole and place a Hershey kiss in the center of each cookie. Bake
as previously directed.
Tina B
tbbarner63@yahoo.com
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For Amy,
My mom used to make this for us as kids, and I just recently found
her recipe. We use
decaf instant tea so that everyone can have it. Feels really
soothing and good when you
have a cold! Cheers!!
Friendship Tea
1/2 cup instant tea powder
1 cup sweetened lemonade powder
1 cup orange-flavored drink mix
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
In a large bowl, combine instant tea, lemonade powder, orange drink
mix, cinnamon and
clove. Mix well and store in an airtight container. To serve, put 1
tablespoon of mix in a
mug. Stir in 1 cup of boiling water.
Kelly
kellywelly1@yahoo.com
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For Gerri,
This recipe come from the Dutch Bakery in Chatham, Ontario, Canada.
Dutch Apple Cake (Hollandse Appel Koek):
1/2 cup unsalted butter or margarine, softened
1 cup white sugar
2 eggs
1 1/4 cup warm apple sauce
2 cups all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. cloves
2 apples, diced
1 cup raisins
1 cup chopped pecans
Mix butter with sugar and eggs. Blend on low with an electric mixer
or by hand. Slowly
blend in applesauce. Sift all dry ingredients with spices and add
apples, raisins and nuts.
Stir dry mixture into butter mixture. Pour the batter into a greased
9x13 cake pan.
Bake for 45 minutes at 350 degrees.
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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This recipe is from a very old Crisco cook book. My mom always made
this, it is delicious!
Dutch Apple Cake
¼ cup Crisco
¾ cup sugar
2 eggs
2 ¼ cups flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 teaspoon vanilla
Cream Crisco, sugar and eggs together. Mix and sift flour, baking
powder and salt and add
alternately with the milk to the first mixture. Add vanilla and beat
thoroughly. Pour into a
greased 9-inch cake pan. Arrange thinly sliced apples in rows on top
of batter. Sprinkle
with sugar and cinnamon and dot with small bits of Crisco. (I use
butter!) Bake in a
moderate oven (350º) for 45 minutes or until apples are tender.
Angela in Deltona
acardinale@mpinet.net
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(C)1994-2007, 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
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