In this issue:

Wednesday's O.A.M.C. Recipe: *Graham Cracker Muffins*
Requests & Replies from Subscribers:   Earthquake Cake

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* Exported from MasterCook *

Graham Cracker Muffins

Recipe By : Real Food for Real People
Serving Size : 8        Preparation Time :0:00
Categories : Breakfast          O.A.M.C.
Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Milk
1 Egg
2 tablespoons Butter or Margarine -- softened
1/2 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Baking Powder
16 Graham Crackers -- broken up

Place first 5 ingredients into your blender. Blend a short time, then set at low
speed. Remove cover and add crackers; blend until smooth. Add baking powder;
blend 15 seconds. Pour into 8 lined muffin tins. Bake at 400 degrees F for 13 -
15 minutes.

These may be frozen, individually wrapped in zip baggies, for up to six months.

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

Per Serving (excluding unknown items): 116 Calories; 5g Fat (41.4% calories from
fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 385mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Help!

I need an easy as well as foolproof recipe for a flaky pie crust. Every recipe
I've tried comes out like CLAY. Could any of your readers please help? Thanx so
much,

Sandi
  

 
Kaylin and everyone, greetings!

We like to eat bagels with cream cheese for lunch. There are several choices when
it comes to flavors but they seem really expensive, even when using a coupon. How
would it work to make my own using regular cream cheese that comes in a brick?
Any ideas? Thanks.

Betty

Note from Kaylin: Many recipes for this are included in "Comfort Drinks & Coffee
Cakes" available from RF4RP. To see free recipes, go to
www.realfood4realpeople.com/coffee.htm             Enjoy!
  

Would anyone have nut free dessert recipes handy?

Krista
  

~ Subscriber Responses ~
 

Re: Sugarless cake frosting for Sue

This is a recipe that my father (he is 93) likes.

Raisin Cream Frosting

Grind 2 cups raisins in a meat grinder. (it may work in a food processor, I
haven't tried that yet)

Stir in 1 cup whipping cream as it comes from the container)

It becomes fluffy as you mix it well. Frost the cake. This is a tart-sweet
frosting.

jvegarn@comcast.net 
 

Sue requested a recipe for light, low-sugar frosting for must have birthday
cakes. I, too, don't care much for cake, so I usually go for the carrot cake,
German chocolate cake or the Dairy Queen ice cream cake. Last night I celebrated
the 2nd anniversary of my 42nd birthday and my sister made me an Earthquake Cake,
which I know the recipe has been around and around. It does not take any
frosting on top as the "frosting" is on the bottom. I don't know nutritional
value or if you can substitute anything with lower sugar. It is very good,
though.

EARTHQUAKE CAKE

1 cup pecan pieces
1 cup coconut (shredded)
German chocolate cake mix
8 oz cream cheese
1 box powdered sugar (1#)
1 stick margarine

Sprinkle pecans in 9x13" baking pan. Sprinkle coconut over pecans. Mix cake by
directions and spread over coconut. Melt cream cheese and margarine in sauce
pan. Remove from heat, add powdered sugar. Drop by spoonfuls into cake mix.
Bake 45 minutes at 350. This cake's frosting is on the bottom and the mixture
dropped into the cake mix looks like the cake is about to explode.

JulieMRL@comcast.net  
 

This is for Sue who is looking for a not sweet icing. It has the usual
ingredients, with a twist that makes it so that it is definitely not sickly sweet
like grocery store cakes can have. I have used it to decorate many cakes, from
teddy bears to wedding cakes. It makes a totally white icing - because there are
only white ingredients - and is great for coloring.

Alana’s Icing
(because I have totally forgotten where I got this recipe) (can be halved for
"regular" cakes - I use about 2/3 of this when I do a character cake)

1 k. icing sugar
1 lb. vegetable shortening (white)
2/3 c. milk
3 or 4 shakes of salt (that's the twist - the salt cuts the sweetness - don't ask
me how)

Place shortening in mixer bowl. Cream with electric mixer. Add milk, a little at
a time, and mix until fully combined with shortening. Add icing sugar (not all at
once) and mix until fully combined. Keeps amazingly well for very long periods in
the fridge.

Alana Raymond                  alanapr@sympatico.ca
 

EASY CHICKEN & BACON SKEWERS

1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks

In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in
the mushrooms and green onions. Place the chicken in the mixture. Cover, and
marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high
heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto
skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on
the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining
soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices
run clear.

Patty                    pkift@evenlink.com 
 

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