In this issue:

Monday's Recipe: *Honey Bunnies*
Requests & Replies from Subscribers:   Wendy's Chili

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* Exported from MasterCook *

Honey Bunnies

Recipe By : Real Food for Real People
Serving Size : 15         Preparation Time :0:00
Categories : Bread                      Kid Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups Flour -- (to 5 cups)
2 packages Active Baker's Yeast -- or Quick Rise Yeast
1 teaspoon Salt
2/3 cup Evaporated Milk
1/2 cup Water
1/2 cup Butter
1/2 cup Honey
2 Eggs
Honey Glaze
Raisins

Honey Glaze-
1/2 cup Honey
1/4 cup Butter

In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat
evaporated milk, water, honey and butter until warm (105º to 115ºF). Butter does
not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in
enough remaining flour to make soft dough. Place in greased bowl, turning to
grease top. Cover tightly with plastic wrap; refrigerate for 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove to lightly floured surface.
Divide dough into 15 equal pieces. Roll each to 20-inch rope.

To make bunnies, divide each rope into: 1 (12-inch), 1 (5-inch), and 3 (1-inch)
strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach
head to body; pinch to seal. Shape remaining 3 strips into ears and tail and
attach to body and head; pinch to seal. Place bunnies on two large greased baking
sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20
to 40 minutes.

Bake at 375ºF for 12 to 15 minutes or until golden brown; switch positions of
sheets halfway through baking time for even browning. Remove from sheets to wire
racks. Brush with Honey Glaze while warm. Insert raisins for eyes. Brush again
with glaze before serving, if desired.

HONEY GLAZE: In small saucepan, combine 1/2 cup honey with 1/4 cup butter. Cook
over low heat until melted, stirring occasionally.

Yield: "15 Bunnies"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 314 Calories; 11g Fat (31.3% calories from
fat); 6g Protein; 49g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 259mg
Sodium.

Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other
Carbohydrates. 
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi Kaylin,

I save recipes from almost every day of your e-zine. Thanks so much for doing it for all of us. I'm looking for a recipe for an Amish cookie that I've purchased at an Amish bakery, but they won't give me the recipe (what a surprise!!). It's called "Almonds Sticks" or something similar. The cookie is a stick shape, with a basic sugar dough of some sort with cinnamon in it, and slivered almonds throughout. It's very crunchy and I love them!! Anyone have anything that sounds similar? Thanks.

Vivian
        

 
Hello,

I am looking for an apple cinnamon jelly recipe. My husband loves it and I would love to make him some. Thank you so much! I just want to add I love this newsletter!

Michelle S.
 

Kaylin,

Thanks for all the great recipes you provide and all the wonderful people who submit them. Years ago, I had a recipe for a carrot cake baked in a Bundt pan that was a fairly standard carrot cake, but in the middle was a ring of sweetened cream cheese. You put in half the carrot cake batter, then a ring of the sweetened cream cheese, then the rest of the carrot cake batter. I would love to have this recipe again. I think it was called something like 'Surprise Carrot Cake'. Somehow the cream cheese in the middle really made it special. Thanks in advance.

Mary
 

~ Subscriber Responses ~
 

Hi Kaylin,

Love your ezine and all the great recipes you and the others send in. Here is something I think they should all read about cooking in Ziplock baggies. Just want all to be safe. Hugs,

Debb                 debb736@comcast.net
 
According to SC Johnson's frequently asked questions page:

Can I boil in Ziploc® Brand bags?
No. Ziploc® Brand bags are not designed to withstand the extreme heat of boiling.
I also received a letter from Megan O. Maginnis, Consumer Specialist for S.C. Johnson & Son, makers of Ziploc baggies.

"Thank you for asking about using Ziploc bags to make omelets. While we appreciate hearing about new and innovative ways to use our products, we must be cautious that these new ideas follow label directions.

"Ziploc bags are not designed or approved to withstand the extreme heat of boiling and therefore, using Ziploc bags to make any recipe that requires the bag to be boiled is not recommended.

"Like all of SC Johnson's products, Ziploc bags cam be used with confidence when label directions are followed. All Ziploc containers and microwaveable Ziploc bags meet safety requirements of the U.S. Food and Drug Administration (FDA) for temperatures associated with defrosting and reheating food in microwave ovens,as well as room, refrigerator, and freezer temperatures.

"Please share these facts with others who may have this misleading information. We also encourage people to go to www.ziploc.com for more information on the proper use of this product."

Message from Kaylin: I visited Ziploc.com and did find the statement that Ziploc brand bags are not designed to withstand the extreme heat of boiling... I also found the following statement which I hope will also help put your minds at ease:

"A recent study conducted and published by the University of Cincinnati found that the estrogen-like chemical BPA (bisphenol A) has been shown to encourage the growth of a specific category of prostate cancer cells. BPA is commonly used in the manufacture of certain plastic products, such as food-can coatings, milk-container liners, food containers, and water-supply pipes. As a result, media have been reporting on this study and the fact that this chemical is commonly found in plastic food storage containers.

SC Johnson does not use BPA in its plastic products, Ziploc® Brand bags and containers, and Saran™ brand wraps.

SC Johnson is a leader in providing high-quality products. All of its products are extensively evaluated for toxicity and safety and comply with—and often even exceed—applicable quality and safety regulations"

As with any cooking method, the final decision is up to each individual. I recently spoke with someone who makes these omelets in baggies in the microwave and says they "pop" open when they are finished cooking. It might be something fun to try...
 

This is my family's favorite chili and it does taste just like the chili that Wendy's fast food restaurant sells.

Wendy's Chili
Copy Cat Recipe – Tastes like the real thing

2 Lbs. ground beef
1 29 oz can tomato sauce
one 29 oz. can kidney beans (with liquid)
one 29 oz can pinto beans (with liquid)
1 cup diced onion (one medium)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 Tbs. chili powder
1 1/2 teaspoons black pepper
2 tsp. salt
2 cups water

Brown the beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring ever 15 minutes, for 2 to 3 hours. From Mary in NJmbguba@comcast.net

Mary in Azusa               Tis1947@aol.com  
 

Dear Delilah,
 
I've never entered this in a contest but my family loves it. Start first thing in the morning and let cook all day. It tastes better the next day.

Chili

1 lb ground meat of your choice (I use turkey or venison)
1 packet of taco seasoning
3 14 oz cans of Italian style stewed tomatoes, do not drain
2 14.5 oz cans of kidney beans (your choice of varieties), drained
1 6 oz can of Italian herb tomato paste (or tomato paste of your choice) approximately 1 cup of fresh celery chunks, including leaves approximately 1 cup of chopped onion chili powder to taste

Brown the ground meat until no longer pink. Drain well. Stir in taco seasoning but do not add water. Stir in tomato paste and mix well. While meat is browning, combine tomatoes, kidney beans, celery and onion in a slow cooker. Mix well. When meat is finished, combine with tomato mixture in slow cooker. Mix well. Cook in slow cooker on low for at least 8 hours. At least once during cooking, taste test and add chili powder as needed. Stir well with each addition. Serve topped with shredded nacho/taco cheese, a dollop of sour cream, sliced green onions, sliced olives, and on the side add tortilla chips. For those who like fire in their chili, I put a bottle of hot sauce on the table.

Good luck and let us know how you do!

Michelle                  tbway@earthlink.net
 

Hi Kaylin.

Again, thanks for all the effort you put in to this ezine on our behalf. I know I'm coming into this rather late, but my Mum used to make "instant" pickled beets from tinned ones, and I still do.

Pickled Beets

I just take the tin of beets, liquid and all, and pour them into a bowl. I add vinegar and sugar (or Splenda) to taste, and let them sit, covered, in the fridge for a couple of hours. I don't drain them when serving, unless I'm adding them to a pickle plate but just use a slotted serving spoon, and they taste just like the bottled ones.

Carol            carollizc@yahoo.com
 

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