ThriftyFun Recipes - February 13, 2006

I recently purchased a little 11-piece Fondue Set from Walgreen's today that I got for half price per the Manager because there were no instructions included. Where can I find missing instructions online? I've tried searching the web for the distributor but no luck with instructions. I know nothing about fondue, so I don't even know how to light the burner. Help!

Jo Smith from Jackson, TN

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Reducing Sugar in a Baking Recipe

When reducing sugar in a baking recipe, does anyone know how much sugar can safely be reduced before it ruins the recipe - 50%-75%?

Nicky from Canada

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Food Vendor Ideas for a County Fair

Our Ladies Auxiliary is thinking about having a food stand at our county fair. Does anyone have any suggestions on something new we could offer that other vendors might not offer? Thank you for your suggestions.

TRFD from Coshocton, OH

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Today's Recipes

Fiesta Black Bean Salad

Ingredients

2 cups corn
1/2 purple onion, diced
1 red bell pepper, diced
2 cans black beans, rinsed and drained
3 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. salt
2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
1/2 cup fresh minced cilantro
Black pepper to taste

Directions

Gently toss together corn, onion, red pepper, and beans. Stir in chili powder and allow to sit at room temperature. Meanwhile, whisk together olive oil, garlic, salt, vinegar and lemon juice. Pour this dressing over vegetables. Stir in cilantro, and season with black pepper, if desired. Chill for 2 hours before serving.

By Robin from Washington, IA

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Chocolate Cherry Ice Cream Cake

Ingredients

2 foil heart-shaped cake pans with lids, such as Reynold's
12 maraschino cherries, chopped 2 Tbsp. juice reserved
1 pt. vanilla ice cream, softened
1 package devils food cake mix
2 eggs
3/4 cup sour cream
1 1/4 tsp. almond extract
4 cup thawed Cool Whip

Directions

Line lid from 1 pan with plastic wrap to overhang sides by 2 inches. Stir chopped cherries and juice into ice cream; spread in lid. Cover with wrap; freeze until firm, 2 hours. Preheat oven to 350 degrees F. Grease pans.

At low speed, beat cake mix, eggs, sour cream 3/4 cup water and extract until combined. At medium high speed, beat 2 minutes. Divide between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool. Return 1 cake layer to pan.

Invert ice cream onto layer; remove lid and wrap. Top with remaining layer. Wrap; freeze until ready to serve. Unwrap cake; invert onto plate. Spread with topping. If desired, top with sugar and cherries for a decorative look.

By Robin from Washington, IA

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Marzipan (eggless)

Ingredients

1 cup almond paste
1/2 cup light corn syrup
1/2 teaspoon almond flavoring
1/4 teaspoon salt
1 lb. powdered sugar
Drops of any food coloring

Directions

Blend almond paste with corn syrup,almond flavoring and salt. Beat in powdered sugar, working in the last with hands if the mixture seems to stiff for beaters.

Knead portions with food colors, roll out or shape as desired. Makes about a pound.

By Great Granny Vi from Moorpark,Ca.

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Grant Wood's Strawberry Shortcake

Ingredients

1 qt. ripe strawberries, washed and hulled
1/2 to 1 cup sugar
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
6 Tbsp. lard
3/4 cup milk
butter

Directions

Place strawberries in a bowl and bruise and chop with a silver spoon. Cover with sugar to suit and let stand at room temperature to bring out the juice. Sift together flour, baking powder, and salt; cut in shortening.

Add milk and mix lightly, the less the better. Spread out in a greased pie tin with a spoon. Bake in a hot oven 425 degrees F until done (12-20 minutes). Carefully break biscuit dough into 2 layers, using a fork to separate it. Lay top layer onto one side (remove with pancake turner, if necessary). Butter the bottom layer with fresh butter and cover with about 1/2 the crushed strawberries. Butter the top layer and replace. Top the cake with more strawberries. Cut into huge slices and serve with loads of rich country cream.. (This and coffee make a complete meal.)

Grant Wood was an Iowa artist best known for his painting of American Gothic (the couple with the pitchfork), which is in the collection of the Art Institute of Chicago.

By Robin from Washington, IA

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Raspberry White Chocolate Cheesecake

Ingredients

1 cup graham cracker crumbs
1/2 cup skinned hazelnuts, ground
1/4 cup butter, melted
4 packages (8 oz.) cream cheese, at room temp.
1 2/3 cup sugar
5 eggs
1/2 cup flour
3 oz. white chocolate, melted, cooled
1/2 cup heavy cream
1 1/2 tsp. vanilla extract
1/2 cup seedless raspberry preserves
2 packages. fresh raspberries, about 3 cups

Directions

Position racks in center and lower third of oven. Place large roasting pan on lower oven rack; fill halfway with water. Preheat oven to 325 degrees F. coat bottom of 9 inch springform pan with cooking spray. Combine crumbs, hazelnuts and butter; press onto bottom and 1 inch up sides of pan. Bake 8 minutes or until lightly browned.

At high speed beat cream cheese and sugar until smooth. Reduce speed to low; beat in eggs one at a time, then flour, chocolate, cream and vanilla. At medium speed beat 2 minutes. Pour into crust. Bake on center rack 1 hour, 10-15 minutes or until center jiggles slightly when pan is shaken.

Turn oven off; let cake stand in oven with door closed 1 hour. Remove form oven; run knife around edge of cake to loosen. Cool on rack. Refrigerate overnight. Remove side of pan. In small pot melt preserves over low heat; stir in raspberries. Spoon over cheesecake.

By Robin from Washington, IA

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Company Corn Bread

Ingredients