ThriftyFun Recipes
Volume Two, Number 226, November 27, 2006
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Hello,
Thank you Robin and Jess for today's recipes!
Share your favorite Holiday Recipes!
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Thanks for reading,
Susan
Today's newsletter contains:
Recipe Requests:
Today's Recipes:
Today's Sponsors
Crafting for Fun and Money!
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Recipe Requests
Cooking Acorn Squash in the Microwave
I remember my mom cooking acorn squash in the microwave just by cutting one in half, dotting the inside with butter, sugar and cinnamon but I don't remember how long she cooked them for. Can anyone give me ideas of this.
Melody from White City, Oregon
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Cake Mix Recipes
I would like recipes that uses dry cake mixes to make cookies, cakes, etc. I especially would like the ones using angle food cake mixes with the additions of one or two other ingredients. I would appreciate other uses for cranberry whole berry sauce used in making cookies, etc. as I was blessed with about a dozen cans of this. Are there sugar free cake mixes on the market? Thanks for any suggestions on these subjects.
Marifay from Brodhead, WI
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Gift Jar Mixes
I am looking for dry recipes to put in empty, small jelly and pickle jars to give as gifts such as flavored coffee creamers, seasonings, nothing too expensive.
Thanks,
Brenda from GA
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Betty Crocker Gourmet Indoor Barbeque Grill Instructions
I recently got a old Betty Crocker Gourmet Indoor Barbeque Grill from a garage sale. There were no instructions, and I was wondering if anyone knows how to use it? Do you put water in the part that is meant to catch the grease?
Sheila from South Dakota
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New Contest
The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!
Today's Recipes
Frosted Orange Salad
Ingredients
- 3 packages orange gelatin
- 3 cups boiling water
- 1 can crushed pineapple
- 3 cups cold water
- 4 med. firm bananas, sliced
- 2 1/2 cups mini marshmallows
- 1/2 cup sugar
- 1 Tbsp. flour
- 1 egg, beaten
- 1 (8 oz) package cream cheese
- 1 cup whipping cream, whipped
- 3/4 cup chopped pecans
- 1/2 cup coconut (opt.)
Directions
In a bowl, dissolve gelatin in boiling water. Drain pineapple (save juice). Stir cold water, bananas, marshmallows and pineapple into gelatin. Pour into a 9x13 inch cake pan. Refrigerate until firm. In saucepan combine sugar and flour. Stir pineapple juice until smooth. Add beaten egg. Bring to a gentle boil until thickened, 2 minutes or so. Cool. In a bowl beat cream cheese. Add filling. Fold in whipped cream. Spread over gelatin. Sprinkle with nuts and coconut, if desired.
By Robin from Washington, IA
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Key Lime Pie
Ingredients
- 4 eggs, separated
- 1 can sweetened condensed milk
- 1/2 cup lime juice
- 6 Tbsp. sugar
- 1/2 tsp. cream of tartar
Directions
Preheat oven to 350 degrees F. Beat 4 egg yolks; add condensed milk and lime juice. Beat until thick and pour into baked pie shell. For topping, beat 4 egg whites. Blend in sugar and cream of tartar. Beat until stiff and forms peaks. Bake in moderate oven until egg whites are golden brown. Also good with Cool Whip.
By Robin from Washington, IA
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Easy Doughnuts
Ingredients
- 4 cups water
- 1 cup margarine
- 1 cup sugar
- 2 Tbsp. salt
- 1/4 cup yeast
- 3 eggs
- 12 cups flour
Directions
Put margarine, sugar and salt in a bowl and add 4 cups hot water. Combine and add yeast. Put in remaining ingredients. Let rise and punch down and let rise again. Roll out and cut with a doughnut cutter. Let rise slightly then deep fat fry until golden brown.
By Robin from Washington, IA
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Thanksgiving Potpies
I do this every year with the Thanksgiving leftovers. These freeze well and are a big hit.
Ingredients
- chopped turkey
- mashed potatoes
- cranberry sauce
- green bean casserole
- turkey gravy
- bread stuffing
This is what I had left over this year. Any other leftover ingredients can be used. In past years, I have had carrots, corn, sweet potatoes, you name it. Sometimes you need to make some extra gravy, veggies or potatoes to flesh out the potpies if you are lacking in leftovers in one category.
Directions
Take ovenproof bowls or large ramekins and grease them with butter. Warm gravy in saucepan, making sure you have about 1/2 cup of liquid for each potpie. Layer other ingredients, except for stuffing, in bowls and mix slightly. I usually fill all the bowls together a little at the time so I get an even mix of ingredients. Ladle gravy over the top and place leftover stuffing on top as a crust. Bake for 15 minutes at 450 degrees F. Serve hot or freeze for a taste of Thanksgiving anytime.
Jess in Portland, OR
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Caramel Custard Pie
Ingredients
- Prepared pie shell
- 3/4 cup white sugar
- 1 Tbsp. (heaping) flour
- 1 cup milk
- 1 cup cream
- 2 eggs, separated
- 1/2 tsp. maple flavoring
- pinch of salt
Directions
Mix together flour, sugar and salt. Add beaten egg yolks and flavoring and enough milk to make a smooth batter. Bring milk to boiling. Add batter and 2 stiffly beaten egg whites. Pour in pie shell. Sprinkle chopped nuts on top. Bake at 375 degrees F for 10 minutes, then at 300 degrees F until done. Watch closely!
By Robin from Washington, IA
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Easy Russian Tea
Ingredients
- 1/2 cup instant tea
- 2 1/2 cups white sugar
- 2 cups Tang
- 1 tsp. cloves
- 2 tsp. cinnamon
- 2 packages Kool-Aid lemonade
Directions
Mix ingredients together. Store in covered jar. Dissolve 2-3 tsp. in 1 cup hot water and serve.
By Robin from Washington, IA
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Ranch Butter Bread
Ingredients
- 2 Tbsp. yeast
- 1/2 cup warm water
- 1/2 cup sugar
- 2 cup warm buttermilk
- 1/2 cup butter, softened
- 3 eggs, beaten
- 1-2 env. original Ranch salad dressing mix
- 2 tsp. salt
- 8-9 cups flour
Directions
In a bowl dissolve yeast in warm water. Add sugar; let set 5 minutes, then add buttermilk, butter, eggs and Ranch dressing. Mix salt and 4 cup flour and beat well until smooth. Stir in remaining flour and knead until smooth and elastic. Cover and let rise in a warm place until double. Punch dough down and divide into 4 portions. Roll each one into approximately 14x12 inch rectangle. Roll up jellyroll style starting with the long end. Punch seams shut and tuck ends under. place seam side down on greased baking sheets. With a sharp knife make 5 shallow slashes across the top of each loaf. Cover and let rise until double; 30 minutes or so. Bake at 350 degrees F for 20-25 minutes or until golden. Brush with butter. Heated buttermilk will appear curdled; regular milk may be used.
By Robin from Washington, IA
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Coconut Banana Cake
Cake
Ingredients
- 3/4 cup butter
- 1 1/2 cups sugar
- 1/2 tsp. salt
- 2 eggs, beaten
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1 cup mashed bananas
- 2 cups flour
- 1 tsp. soda
- 1 tsp. baking powder
- 1/2 cup chopped nuts (opt.)
- 1 cup flaked coconut
Directions
Cream butter, sugar and salt together. Add beaten eggs, vanilla, buttermilk and mashed bananas. Stir just until well mixed, then add dry ingredients. Mix well. Bake at 375 for 25-30 minutes. Cool and spread with filling or use cream cheese frosting.
Creamy Nut Filling
Ingredients
- 1/2 cup sugar
- 2 Tbsp. flour
- 1/2 cup cream
- 2 Tbsp. butter
- 1/2 cup pecans
- 1/4 tsp. salt
- 1 tsp. vanilla
Directions
Combine sugar, flour, cream and butter in heavy saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool and spread.
By Robin from Washington, IA
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Best Burger Buns
Ingredients
- 3/4 cup whole wheat flour
- 1 Tbsp. instant yeast
- 1 tsp. salt
- 3 Tbsp. sugar
- 1 cup warm water
- 2 Tbsp. butter, melted
- 1 egg, beaten
- 2-2 1/2 cups flour
Directions
Dissolve yeast in warm water. Add salt, sugar, beaten egg and melted butter with a wire whisk, a little at a time. Then knead on floured surface, adding only enough flour to keep dough from sticking. A soft dough makes lighter buns. Cover and let rise in greased bowl 1 hour or until doubled. Divide into 12 pieces and form into smooth balls, greasing hands if necessary. Place on greased sheet and flatten with your hand. Cover and let rise 30-40 minutes. Bake at 375 degrees F. for 10-12 minutes or until golden.
By Robin from Washington, IA
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