ThriftyFun Recipes - July 27, 2007

Volume Three, Number 144, July 27, 2007 (Read It Online) Thank you Melissa, Robin, LRP and Debra for today's recipes! Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: How To Make Seals For Hershey Kisses Juicing Tomatoes In Small Batches Today's Recipes: Old Fashioned Soda Fountain Treats (Part 4 - Sauces and Toppings) Brown Sugar Pear Pie Chill Out With Watermelon Lavender Cookies Classic Nachos Delicious Bars Lamb Pie Easiest Ice Cream Cake You Will Ever Make Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml Recipe Requests: How To Make Seals For Hershey Kisses Does anyone know how to make the seals for the bottoms of Hershey kisses? Thanks! Patty from WV Post Feedback: http://www.thriftyfun.com/tf49301658.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Juicing Tomatoes In Small Batches I'm growing tomatoes in containers. I would like to make juice out of them, but they are not accumulating fast enough. Can I freeze them a few at a time until I have enough for the juice? Also, does anyone have a recipe for making V8 Juice using all eight vegetables? Ben from Chattanooga, TN Post Feedback: http://www.thriftyfun.com/tf27841683.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! 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! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Old Fashioned Soda Fountain Treats (Part 4 - Sauces and Toppings) There is nothing better in the world than homemade toppings for ice cream. You can make so many more flavors than you can buy at the grocery store. Chocolate Marshmallow Sauce Ingredients 2 cups miniature marshmallows 1/3 cup heavy or whipping cream 1/3 cup honey 1 1/2 squares unsweetened chocolate 1/8 tsp. salt Directions In 2 quart saucepan over low heat, cook marshmallows, cream, honey, chocolate and salt, stirring constantly, until marshmallows and chocolate are melted. Raspberry Sauce Ingredients 1 pkg. (10 oz.) frozen red raspberries in lite syrup, thawed, pureed and strained 1/3 cup light corn syrup 1/4 cup orange-flavored liqueur (optional) Directions Mix raspberries, corn syrup and liqueur in medium bowl until well blended. Refrigerate until ready to serve. Chocolate Crackle Sundae Sauce *Adult supervision recommended for younger children Ingredients 2 Tbsp. butter 1/2 cup chopped pecans 4 squares semi-sweet chocolate Directions Melt 2 Tbsp. butter over low heat. Add 1/2 cup chopped pecans; cook, stirring constantly, until light golden brown. Remove from heat; add 4 squares semi-sweet chocolate, chopped and stir until melted and smooth. Serve warm over ice cream. Sauce hardens when it touches ice cream. Peanut Butter Sauce Ingredients 1 cup Reese's Peanut Butter Chips 1/3 cup milk 1/4 cup whipping cream 1/4 tsp. vanilla extract Directions In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce. To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency. Mocha Satin Sauce Ingredients 1/2 cup butter 1 cup sugar 1 cup whipping cream 1/3 cup cocoa 1 tsp. powdered instant coffee 1 tsp. vanilla extract Directions In small saucepan over low heat melt butter. Stir in sugar, whipping cream and cocoa. Cook over medium heat, stirring frequently, until mixture begins to boil. Reduce heat; simmer 5 minutes. Remove from heat: stir in instant coffee and vanilla. Serve warm or cool. Cover; refrigerate leftover sauce. About 2 cups sauce Chocolate Lover's Ice Cream Sauce Ingredients 1/2 cup chocolate syrup (like Hershey's) 30 Hershey's Kisses, unwrapped Directions In small heavy saucepan combine syrup and Kisses, stir lightly. Cook over very low heat, stirring constantly, until Kisses are melted and mixture is smooth. Remove from heat. Serve immediately. Cover; refrigerate leftover sauce. Special Dark Chocolate Sauce Ingredients 2 cups (12 oz.) semi-sweet chocolate chips 2 squares (2 oz.) unsweetened baking chocolate, chopped 1 cup whipping cream 1 1/2 tsp. vanilla extract Directions In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce. Makes about 2 cups sauce Chocolate Peanut Butter Sauce Ingredients 1/2 cup chocolate fudge topping 1/2 cup chocolate syrup 1/4 cup creamy peanut butter Directions In small saucepan place all ingredients. Cook over low heat, stirring constantly until mixture is warm. Creamy Vanilla Sauce Ingredients 3 1/2 cups cold milk, half-and-half or light cream 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling Directions Pour milk into bowl. Add pudding mix. Beat with wire whisk 2 minutes. Cover; and store in refrigerator. Serve over fresh fruit or chocolate ice cream. American Girl Sauce Take 6 ounces of walnuts, 6 ounces of crushed pineapple, and 6 ounces of nice cherries, sliced in quarters; split and slice 4 large bananas and quarter and slice two Florida oranges; place all in a fruit jar and cover with pine-apple syrup. To dispense, place a ladleful of this mixture over a dish of vanilla ice cream and serve on a suitable plate. Butterscotch Sauce Ingredients 1 1/2 cup brown sugar, packed 1/2 cup light corn syrup 1/4 cup butter or margarine 1/2 cup whipping cream 1 tsp. vanilla Directions Heat brown sugar, syrup, and butter over low heat to boiling, stirring constantly. Remove from heat; stir in cream and vanilla. Stir just before serving. Butterscotch Sauce II Ingredients 1 cup Karo corn Syrup 1/2 cup granulated sugar 1 Tbsp. top milk 1 Tbsp. butter Few grains salt 1/2 tsp. vanilla Directions Combine all the ingredients except the vanilla, and boil until it forms a short thread, 238 degrees F., then add two tablespoons boiling water and the vanilla. Use hot or cold. Rocky Roads Sauce Ingredients 6 oz. semi-sweet chocolate 1/2 cup sour cream 1 Tbsp. water 1 dash salt 1 cup miniature marshmallows Directions Melt the chocolate in the top of a double boiler, over hot but not boiling water. Blend in the sour cream, water, and salt. Remove from the heat and stir in the marshmallows. Marshmallow Sauce Ingredients 8 oz. marshmallows 2 Tbsp. water 3/4 cup sugar 1/4 cup milk 1 Tbsp. light corn syrup 1 tsp. vanilla extract Directions Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside. In a heavy saucepan, combine the sugar, milk, and corn syrup.Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows. Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks. Remove from the heat and add the vanilla extract. Serve at room temperature. Caramel Sauce Ingredients 30 ea. caramel squares 1/4 cup water Directions Melt the caramels and water together in the top of a double boiler, stirring occasionally. Serve warm. Do you have any favorite ice cream toppings? Here are the first three parts of this series Old Fashioned Soda Fountain Treats (Part 1) Old Fashioned Soda Fountain Treats (Part 2 - Shakes and Malts) Old Fashioned Soda Fountain Treats (Part 3 - Sundaes) Post Feedback: http://www.thriftyfun.com/tf81783542.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Brown Sugar Pear Pie Pie Ingredients pecan crust 6 pears 1/2 cup plus 2 Tbsp. of packed brown sugar 2 Tbsp. flour 1 tsp. cinnamon (optional) ice cream caramel Directions Make and bake pie crust, set oven to 375 degrees F. Cut pears in thin slices and layer into crust. Mix remaining ingredients and sprinkle over pears. Bake about 20 minutes. Once cool, serve with vanilla ice cream and caramel drizzle. Pecan Crust Ingredients 1 1/3 cups flour 1/3 cup brown sugar 1/3 cup or more chopped pecans 1/2 tsp. nutmeg 1/2 tsp. lemon peel 1 to 2 stick(s) butter (no vegetable spreads) Directions Mix all except butter - cut up butter (using 2 knife method) into mix till crumbly- press into bottom and on sides of pie pan - bake about 10 mins By LRP from LWL, MA Post Feedback: http://www.thriftyfun.com/tf86428150.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Chill Out With Watermelon By Dana Jacobi On a hot summer day, eating ice-cold watermelon can be as refreshing as a quick swim. Maybe that is why National Watermelon Day falls in August and why, throughout the month, local watermelon festivals take place in at least 14 states from Hope, Arkansas to Sunland-Tujunga, California. Eating watermelon has gotten easier thanks to the containers of ready-to-eat cubed melon sold at supermarkets and what are called either personal or ice box melons: bowling ball-sized specimens that are usually seedless. I confess, however, to being seduced at least once each summer by Moon and Stars, an heirloom variety of watermelon that has black-green skin splashed with bright yellow markings shaped distinctly like golden suns or full moons and dot-like stars. (It was originally called Sun, Moon and Stars.) Fit for an old-fashioned church picnic, this variety can be found at many farmers' markets or roadside stands. It's studded with big, fat pits, making it the ideal ammunition provider for that rite of sloppy summer fun, the seed-spitting contest. Eating watermelon, which is 92 percent water, is a delicious way to stay hydrated. When you or your kids are active, it makes a nice change from reaching for the water bottle, fruit juice or iced tea, plus you get useful vitamins and fiber in the bargain. Watermelon is also getting more respect recently because its red flesh contains lycopene, a phytochemical that displays cancer-fighting potential, which is also found in tomatoes. (Yellow-fleshed melons are good, too, but do not contain lycopene, which is a red pigment.) When the temperature skyrockets and watermelon and tomatoes are at their peak, slices of both, alternating on a plate and sprinkled with crumbled feta, make a perfect meal. The salty cheese nicely balances the melon's sweetness. Or try this delicious Watermelon Granita for another watermelon recipe that helps beat summer heat. Watermelon Granita Instructions 2 limes 1 tsp. sugar + 1/3 cup sugar, divided 1/3 cup water 1 1/2 to 2 pounds cubed seedless watermelon Mint leaves, as garnish Directions Using a rasp or fine grater, zest the limes. Place the zest in a small bowl. Add 1 teaspoon of the sugar. With back of a teaspoon, rub the zest and sugar together until the mixture is pale green (1 minute). Juice the limes to equal 1/4 cup juice. Add the juice to the zest mixture, and set aside. Place the remaining 1/3 cup sugar in a small saucepan. Add 1/3 cup water. Over medium-high heat, bring the mixture to a boil. When the hot syrup is clear, add the zest and sugar mixture. Off the heat, stir well, then set aside to cool to room temperature. In a blender, puree the melon to make 3 cups pulpy liquid. Place the melon in a metal pan that is 9 inches square or larger. Mix in the cooled lime syrup. Cover with plastic and place in the freezer. The mixture should be no more than 3/4-inch deep. Freeze until just hardened, about 6-8 hours, then stir the mixture. To serve, scrape well and mix with a fork, then mound the granita into 6 small, clear bowls or glasses. Garnish with mint and serve immediately. It is best served the day it is made, but the granita can hold in the freezer for 24 hours. Scrape well to loosen it before serving. Makes 3 1/2 cups, (4 servings.) Per serving: 123 calories, 0 g. total fat (0 g. saturated fat), 32 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 2 mg. sodium. Recipe provided by AICR Post Feedback: http://www.thriftyfun.com/tf34761082.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Lavender Cookies Ingredients 1/2 cup shortening 1/2 cup butter, softened 1 1/4 cups sugar 2 eggs 1 tsp. vanilla 1/2 tsp. almond extract 2 1/4 cups flour 4 tsp. dried lavender flowers 1 tsp. baking powder 1/2 tsp. salt Directions In a large mixing bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts.combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets lightly coated with nonstick cooking spray. Bake at 375 degrees F for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf88788447.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Classic Nachos Ingredients 1 cup refried beans, warmed 3 cups tortilla chips 1 cup shredded lettuce 1 cup finely shredded cheddar cheese 1 large tomato, chopped 1 can sliced ripe olives, drained 1/4 cup sour cream Directions Spread refried beans over tortilla chips, about 1 tsp. on each. Place on a serving platter. Sprinkle with lettuce, cheese, tomato and olives. Top with a dollop of sour cream. Serve immediately. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf78766737.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Delicious Bars Ingredients 1 cup flour 3/4 cup brown sugar 1/4 tsp. salt 1/2 tsp. baking soda 1 cup oatmeal 3/4 cup melted shortening 1 cup milk chocolate chips 1 cup chopped nuts 32 caramels 5 Tbsp. milk Directions Mix first 6 ingredients and pat into 9x13 inch pan. Save some for topping. Bake 10 minutes at 350 degrees F. Remove from oven. Then sprinkle chocolate chips and nuts over pan. Melt caramels and milk and drizzle over top. Add reserved crumbs over top. Bake 15 minutes at 350 degrees F. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf26155928.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Lamb Pie Ingredients 1 lamb shoulder 6 cups water 1 tsp. salt 1/2 tsp. pepper 1 cup pearl onions 1/2 cup water 1/3 cup vegetable oil 1/3 cup flour 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. browning and seasoning sauce 1 package frozen peas, thawed pastry for 9 inch pie poppy seeds Directions Place first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until tender. Remove lamb, reserving broth. Cut lamb into 1/2 inch cubes. Set aside. Chill broth, and remove fat. Add water, if necessary, to equal 3 cups. Set aside.combine onions and 1/2 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10-15 minutes or until onions are tender. Drain and set aside. Heat oil in a heavy saucepan; add flour, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook 1 minute, stirring constantly. Gradually add 3 cups reserved lamb broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add browning and seasoning sauce, onions, lamb and peas, mixing well. Pour into a lightly greased 2 qt. casserole. Roll pastry to a 9 inch circle. Sprinkle with poppy seeds, and continue to roll pastry until poppy seeds are pressed into pastry. Place on top of pie; fold edges under, and flute. Cut an "X" in center of pastry. Starting with four points in center, roll flaps of pastry toward outer edges, exposing lamb filling. Bake at 400 degrees F for 25-30 minutes. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf46868937.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Easiest Ice Cream Cake You Will Ever Make First line a cake pan with ice cream bars. I use the regular ones with the vanilla ice cream in the middle with the chocolate cookies. Soften a half gallon of ice cream (I use cookies and cream) of your choice. Spread half the ice cream on your ice cream sandwiches. Drizzle some chocolate sauce and some melted peanut butter on the top of the ice cream. Put remaining ice cream on top of that and again drizzle the top with chocolate sauce and peanut butter, then top with some broken up Reeses or whatever candy you like. Cover and freeze for an hour or so. So easy and you won't have any left, trust me, it is delicious and easy. By Melissa from Pine City, NY Post Feedback: http://www.thriftyfun.com/tf24431994.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.