|
|
|
Hello,
Thank you Robin and Trudy for today's recipes!
Thanks for reading,
Susan
Today's newsletter contains:
Recipe Requests:
Today's Recipes:
Today's Sponsors
Get "The Complete Budget and Bill Organizer" Free
When you subscribe to my newsletter "The Budget Stretcher" you will receive this easy guide to effectively organizing and managing your money absolutely free. Get all of the Budget Forms and Worksheets you need to make it work for you. Click the below link to learn more:
More Information:
http://www.homemoneyhelp.com/confirmsubs.html
Recipe Requests
What is the best way to make a roast that doesn't take forever?
Jamie from Midland, Texas
Post Feedback: Click Here
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
In a bowl, mix first 3 ingredients together. Stir in soda into buttermilk in a measuring cup. Add to bowl. Lightly stir in baking powder and flour, just enough to moisten dry ingredients. Mixture will be thick and lumpy. Heat a griddle or frying pan over medium heat and lightly grease. Cook on a hot greased griddle. Flip when bubbles break on the surface and the edges begin to dry. Makes 18-20 medium pancakes.
By Robin from Washington, IA
Post Feedback: Click Here
White Chocolate Meringue Torte
Two days before serving, preheat oven to 200 degrees F. Line 3 baking sheets with foil or parchment paper. With pencil, outline an 8 inch circle on each. In large bowl of electric mixer, beat egg whites with cream of tartar until peaks form. gradually add granulated sugar; beat until stiff but not dry, about 3 minutes. With spatula, spread 1/3 of the meringue evenly over each circle. Bake 3 hours; turn off oven; leave meringues in oven overnight. Then carefully peel away foil or parchment paper. Make filling and topping: On waxed paper, with pencil, mark 8 inch circle; tape paper to baking sheet or inverted cake pan.
Melt 1/4 of the chocolate in top of double boiler over hot water; or microwave in a glass custard cup on medium about 1 minute, stirring after 30 seconds. With spatula, spread melted chocolate over marked circle. Refrigerate until firm, about 15 minutes.
In blender or food processor, puree thawed raspberries, and press through a sieve into a glass measure; discard seeds. Place 1/4 cup puree in a custard cup; sprinkle 1 tsp. gelatin over it; let stand 5 minutes. Add 1 inch hot water to small pan; place cup in pan; heat and stir until gelatin dissolves. Or place 1 cup in microwave; microwave on high for 40 seconds. Let gelatin mixture cool; remove chocolate round from refrigerator; carefully peel away waxed paper; invert onto same paper; brush with raspberry puree. Return round to refrigerator until set.
Place remaining puree in medium bowl or microwave-safe bowl. Sprinkle with remaining gelatin. Let stand 5 minutes; dissolve as in previous step. While it is hot, add remaining chocolate; heat and stir until melted. Remove from heat. If using a microwave oven, cook on high for about 1 minute, stirring every 30 seconds. Set bowl with chocolate in larger bowl with ice and water. Stir occasionally until mixture is very thick, about 5 minutes.
In small bowl, whip 1 cup cream until stiff. When chocolate mixture is consistency of unbeaten egg whites, fold in cream until no white streaks remain. Place a meringue layer on doily-covered cake plate. Cover with half of chocolate cream mixture; scatter 1/4 cup strawberries or raspberries over chocolate. Repeat with another meringue layer, remaining chocolate cream mixture, and 1/4 cup berries. Place remaining meringue layer on top. In large bowl of electric mixer, beat remaining cream with confectioners' sugar until stiff peaks form. Spread a thin layer over side and top of torte; place remaining cream in pastry bag with star tip.
Remove raspberry round from refrigerator. With sharp knife, cut into 10 wedges. Transfer each to top of cake, reassembling circle. Pipe a stir in center of each raspberry wedge and a double row of stars around top edge or torte. With remaining cream, pipe stars around bottom edge. Place a raspberry or small strawberry on top of each star. Refrigerate several hours or overnight before slicing. Makes 10 servings.
By Robin from Washington, IA
Post Feedback: Click Here
Combine all ingredients in a saucepan. Cook on medium heat until warmed but not boiling. You can adjust the cinnamon and sugar to your taste. This can also be microwaved very easily. Serves 4.
By Robin from Washington, IA
Post Feedback: Click Here
Mix all ingredients; batter will be lumpy. Spoon batter into greased muffin tins 2/3 full. Bake at 400 degrees F for 15-20 minutes. Makes 1 dozen.
By Robin from Washington, IA
Post Feedback: Click Here
Mix together milk, sugar, vanilla and butter. Boil mixture for 2 minutes. Turn off heat and add marshmallows, stir until melted. Add all chocolate and stir until melted. Add nuts. Put in greased 12x16 inch pan or two 9x13 inch pans. Cut when cooled.
By Trudy from Springfield, IL
Post Feedback: Click Here
Looking for a frugal solution to an everyday problem? Submit your request here: Click Here
Today's Sponsors
Free Photo Organizer From Google
"Picasa is software that helps you instantly find, edit and share all the pictures on your PC. Every time you open Picasa, it automatically locates all your pictures (even ones you forgot you had) and sorts them into visual albums organized by date with folder names you will recognize. You can drag and drop to arrange your albums and make labels to create new groups. Picasa makes sure your pictures are always organized."
More Information:
http://www.thriftyfun.com/tf61219677.tip.html
More Stuff
Coupon Swap!
Swap coupons with other ThriftyFun.com users.
Seed Swap!
Swap seeds with other ThriftyFun.com users.
Like ThriftyFun on Facebook
