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Hello,
If anyone has any last minute Thanksgiving food requests, be sure to submit them this evening so that they can be included in tommorow's newsletter. Thank you to April and Robin for today's recipes!
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Recipe Requests
Recipes Using Butterfinger Bars
Does anyone have suggestions for what I can do with 2 dozen stale, rock hard Butterfinger bars? I'm thinking maybe cakes or cookies. Hopefully the baking will soften them up a bit.
Thanks,
Joyann from California
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I've found several recipes on this site for the gifts in a jar mixes (cookies, muffins, hot cocoa, etc.). I am trying to find recipes such as these using Splenda as many of my family and friends are diet conscious.
Teddygirl from WV
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Today's Recipes
Making Powdered Sugar from Granulated
I just saw a great recipe here called whipped shortbread. I went to make it and realized I didn't have any powdered sugar. Which brings me to my tip. You can make powdered sugar from granulated sugar by putting in a food processer, a blender. I made the cookies and they are so good, quick and easy. You don't need a lot of stuff. Even the dough is good without worrying about raw eggs.
By April from Buffalo NY
Here's a recipe for Whipped Shortbread
Whipped ShortbreadIngredients
Directions
With a mixer cream butter. Add powdered sugar and cornstarch a little at a time while beating. Add flour gradually and beat until it until it resembles whipped cream. Drop by teaspoon onto an ungreased cookie sheet. Bake at 325 degrees F for 12-20 min, or until light brown on the bottom. (Golden, but not brown on top). Delicious, melts in your mouth. You can top these cookies with a bit of candied cherry, or a nut.
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Pumpkin Chocolate Chip Bread Pudding
Ingredients
Directions
Remove crusts from baked bread and cut into 1 inch cubes. Set aside. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently. Pour into a sprayed 8 inch square baking pan. Let sit for 20-30 minutes. Sprinkle top with brown sugar and bake at 350 degrees F for 40-45 minutes. Serve warm with a dollop of whipped cream.
By Robin from Washington, IA
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Ingredients
Directions
Heat oil in 8 inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard. Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally until peanuts ar warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature. Store up to one month. Yield: 2 cups peanuts
By Robin from Washington, IA
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Ingredients
Directions
Spray cookie sheet with vegetable pan spray. In medium saucepan, combine candy melts and corn syrup; stir over low heat until candy is melted and mixture is smooth. In large bowl, pour mixture over cereal; stir until cereal is evenly coated. With greased of buttered hands, press mixture into prepared pan; cool. When completely cool, cut into shapes with favorite metal cookie cutters. Makes about 15 bars.
By Robin from Washington, IA
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Ingredients
Directions
In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into greased 8 inch square baking dish.
Topping:
Ingredients
Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. Bake at 400 degrees F for 20-25 minutes until bubbly and topping is golden brown. Cool 10 minutes. Makes 6-8 servings.
By Robin from Washington, IA
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