In this issue:

Wednesday's O.A.M.C. Recipe: *7-Up Biscuit Mix in a Jar*
Requests & Replies from Subscribers:   Cranberry Bliss Bars

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* Exported from MasterCook *

7-Up Biscuit Mix in a Jar

Recipe By : Real Food for Real People
Serving Size : 18 Preparation Time :0:00
Categories : Breads               Breakfast
Mixes                    O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Bisquick® Baking Mix -- or All Purpose Mix
add to mix later:
1 cup Sour Cream
6 ounces 7-Up®

Place All Purpose Mix into a 1 quart jar (a recycled mayonnaise jar is a good
source). It is helpful to tap jar lightly on a padded surface (towel on
counter) to make it fit neatly. Use scissors to cut a 9-inch circle from fabric
of your choice. Center fabric circle over lid and secure with a rubber band.
Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the
following directions:

7-Up Biscuits

You will need: 7-Up Biscuit Mix
1 cup Sour Cream 6 ounces 7-Up

Mix the sour cream into the biscuit mix in a large bowl, using a pastry blender
or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly
with a large fork. Turn out onto lightly floured board and quickly knead 6-8
times. Don't overmix or biscuits will be tough. Pat into a square and cut into
about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3 inch
biscuit cutter. Preheat oven to 400 degrees F and cook biscuits for about 7
minutes.

Copyright: "(c)2002, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 6g Fat (40.5% calories from
fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 319mg
Sodium.

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

* Exported from MasterCook *

All Purpose Mix

Recipe By : Real Food for Real People
Serving Size : 50 Preparation Time :0:00
Categories : Breads                  Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 tablespoons Baking Powder
1 3/4 cups Powdered Milk
3 teaspoons Cream of Tartar
2 1/2 cups Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter
knives or a pastry blender, cut in the shortening until evenly distributed.
Mixture will be rough in texture. Put into an airtight container or large zip
baggies. Label. Store in a cool, dry place.

Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of
10 cups all-purpose flour. Increase baking powder to 4 tablespoons.

Note: If you are using ALL PURPOSE MIX at high altitudes, add 1/2 cup flour when
making mix.

You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick'!

Source: "Real Food for Real People presents: All Purpose Mix & More!"
Copyright: "(C) 1999-2004, Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): 206 Calories; 12g Fat (51.5% calories from
fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 99mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

Do you have any great recipes for Chile-Relanos? This is my favorite dish and
there are so many ways to make it- every Mexican place I go to makes it a little
different. I thought it might be fun to try doing this on my own. Thanks!

Laurie
    

  
I remember seeing a recipe somewhere for Bratwurst that is cooked in beer and
brown sugar- I think it was served with grilled onions or they were cooked with
it somehow. Does anyone know what I am talking about? Help!

Darryl
 

I am hosting a lunch for some friends in a couple of weeks and would like to make
Lo-Mein and maybe Egg Drop Soup or something similar. Kaylin do you or your
readers have anything that can help me? I have no idea what kind of noodles to
buy or what sauce is used, etc. Thank you loads!

Cyndi
 

~ Subscriber Responses ~
 

This is for Dorothy. This isn't a cranberry cake, but bars. They really are good!

Starbuck's Cranberry Bliss Bar

Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an electric mixer
until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in
flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into
the batter by hand. Pour batter into a well-greased 9x13-inch baking pan. Use a
spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or
until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon
juice and vanilla extract in a medium bowl with an electric mixer until smooth.
When the cake has cooled, use a spatula to spread frosting over the top of the
cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening.
Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with
a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long
way) through the middle. Slice the cake across the width three times making a
total of eight rectangular slices. Slice each of those rectangles diagonally
creating 16 triangular slices.
Makes 16 bars.

sfoey@comcast.net
 

Vinegar Based Barbecue Sauce

This is one of my favs for barbecued chicken. It comes from The Frugal Gourmet
Whole Family Cookbook. It makes a ton and I usually half or quarter it. In the
cookbook notes, he states that the recipe creator stores in under the kitchen
sink, but that he prefers to store it in the fridge.

1 ½ cups dark brown sugar
1 ½ cups Worcestershire sauce
1 ½ cups prepared mustard
1 quart ketchup
½ cup freshly ground black pepper
½ cup crushed red pepper flakes (or a little less if you don’t like a spicy sauce)
3 quarts red wine vinegar
2 quarts water
1 quart white wine
1 ½ cups salt

Makes 8 quarts. Place all ingredients in a 12 qt stainless steel pot and bring
to a boil. Reduce the heat to a low simmer, cover and cook for 30 minutes.
Store, covered, in glass canning jars in the refrigerator. Suggested uses
include a marinade and a barbecue sauce. Also good in Bloody Marys.

satrista@sbcglobal.net
 

This recipe is for Dorothy - I know you will like it like we do. You can also
use blueberries or other small fruit instead of the cranberries
I'm not sure where I got this recipe so can't give credit to them

Cranberry Cake With Vanilla Sauce

1 tablespoon plus 1 1/2 teaspoons melted butter
1/2 cup granulated sugar
1/4 cup water
1/4 cup evaporated milk
1 cup flour
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups cranberries, washed, left whole

Vanilla Sauce
1/2 cup melted butter
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk

In a mixing bowl, blend butter, sugar, water, and evaporated milk. Into a
separate container, sift together flour, soda, and salt. Add cranberries to flour
mixture; toss lightly. Mix dry ingredients into the butter and sugar mixture
Pour batter into a greased 9-inch pie plate. Bake at 355° for 25 to 30 minutes.
Serve warm with vanilla sauce (I use a 9" cake pan instead)

Vanilla Sauce:
Heat butter, sugar, vanilla, and evaporated milk to boiling, stirring. Serve hot
over warm cranberry cake.

Marie                 davewest@schallertel.net
 

Hi Kaylin,

Here is a recipe for Dorothy, who wants to make a cranberry cake for her card
club. I've made this cake for almost 20 years, and it's delicious every time.
This one has a butter rum sauce with it, but I don't see why she couldn't leave
the rum out and add vanilla to her liking.

Annie                             Milly57129@aol.com
 
Orange Cranberry Pound Cake

Cake
2 3/4 cups sugar
1 1/2 cups butter or margarine, softened
1 tsp. vanilla
1 tsp. grated orange peel
6 eggs
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 oz. carton sour cream
1 1/2 cups chopped fresh or frozen cranberries (if using frozen, do not thaw)

Butter Rum Sauce
1 cup sugar
1 Tbs. flour
1/2 cup half and half
1/2 cup butter
4 tsp. light rum, or 1/4 tsp. rum extract

Heat oven to 350. Generously grease and lightly flour a 12-cup fluted tube
(bundt) pan. In a large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until
light and fluffy. Add vanilla and orange peel. Add eggs, 1 at a time, beating
well after each addition. Lightly spoon flour into measuring cup and level off.
In medium bowl, combine 3 cups flour, baking powder and salt. Add alternately
with sour cream, beating well after each addition. Gently stir in cranberries.
Pour batter into greased and floured pan. Bake at 350 for 65 to 75 minutes, or
until a toothpick inserted in the center comes out clean. Cool 15 minutes,
remove from pan. Meanwhile, in a small saucepan, combine 1 cup sugar and 1 Tbs.
flour. Stir in half and half and 1/2 cup butter. Cook over medium heat until
thickened and bubbly, stirring constantly. Remove from heat, stir in rum.
Serve warm sauce over cake. 16 servings
 

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(C)1994-2008, Kaylin White/Real Food for Real People. All rights reserved.

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