ThriftyFun Recipes
Volume Two, Number 123, June 29, 2006
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Thank you IMAQT1962, Robin, Harlean and Joan for today's recipes.
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Fondant Chocolate Cake
I'm making a wedding cake and would like to know how to make white fondant chocolate color and flavoring. Can anyone help me with this? I have searched the wilton site and can't find what I need to know. I have a 3 tier square cake to do, she wants the top and bottom tier in brown/chocolate fondant and the middle in light green. I've bought a large 80 ounce box of fondant and would like to know how much of what to use to make it look and taste like chocolate. Thanks for any help you can give me.
Chas from MV
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Peach Pound Cake
I am looking for a recipe for peach pound cake. The ones I have all contain cinnamon, which makes the cake dark. I want a different color batter.
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Today's Recipes
Spaghetti Sauce with Sausage and Meatballs
Ingredients
Meatballs:
- 1 1/2 lb. lean ground beef
- 1 egg
- 1/4 cup dry Italian seasoned bread crumbs
- 1/2 tsp. salt
- 1/8 tsp. pepper
Sauce:
- 3/4 lb. hot Italian sausages, cut into 1 inch chunks
- 2 quarts homemade or 5 cans stewed tomatoes
- 1 can tomato puree
- 1 can tomato paste
- 1/2 lb. mushrooms, chopped
- 1/4 cup chopped sweet green pepper
- 2 large celery stalks, chopped
- 1 clove garlic, finely chopped
- 1 1/2 tsp. Italian herb seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
Directions
Preheat oven to 375 degrees F. Coat 9x13 inch pan with nonstick cooking spray.
Prepare meatballs: Combine beef, egg, crumbs, salt and pepper. Shape in 1 inch balls. Arrange on pan. Bake at 375 degrees F oven for 12-15 minutes until uniformly brown.
Prepare Sauce: Lightly coat heavy Dutch oven with cooking spray. Brown sausages in pot, about 8 minutes. Discard drippings. Reduce heat to medium.
Add meatballs, tomatoes, tomato puree and paste, mushrooms, celery, green pepper, garlic, herb seasoning, salt and pepper. Bring to boiling, stirring. Lower heat; simmer, covered, 3 hours, stirring occasionally to prevent sticking. If sauce is too tart, add a pinch of sugar.
By Robin from Washington, IA
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Apple Snow
Ingredients
- 6 apples
- 1/2 tsp. cinnamon
- 2 Tbsp. sugar
- 1/4 cup water
Mix together. Place in 9x13 baking dish. Bake at 375 degrees F for 30 minutes. Then reduce heat to 325 degrees F.
Meringue
- 2 egg whites - Beaten
- 1/4 tsp. cream of tartar
- 3 Tbsp. sugar
- 1/2 tsp. vanilla
Add last 3 meringue ingredients to beaten egg whites. Cover apples with meringue, sealing to sides of bowl. Return to oven and bake 10-15 minutes more or until meringue is golden brown.
By Robin from Washington, IA
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Pecan Squares
Ingredients
Crust:
- 3 cups flour
- 1/2 cup sugar
- 1 cup butter or margarine, softened
- 1/2 tsp. salt
Filling:
- 4 eggs
- 1 1/2 cups light or dark corn syrup
- 1 1/2 cups sugar
- 3 Tbsp. butter or margarine, melted
- 1 1/2 tsp. vanilla
- 2 1/2 cup chopped pecans
Directions
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 9x13 inch baking pan. Bake at 350 degrees F for 20 minutes. Meanwhile, in another bowl, combine first 5 filling ingredients. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees F for 25 minutes or until set. Cool on wire rack. Yield: 4 dozen
By Robin from Washington, IA
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No Bake Peanutty Granola Bites
Ingredients
- 1 cup powdered sugar
- 1 cup peanut butter
- 1/3 cup milk
- 1 tsp. vanilla
- 1 1/2 cups oatmeal (quick or old fashioned, uncooked)
- 1 cup granola cereal
- 1 1/4 cups peanut butter chips and chocolate chips
Directions
Line cookie sheet with wax paper. Add powdered sugar, peanut butter, milk, vanilla in large bowl. Mix well. Stir in remaining ingredients, mix until cereal is well coated. Roll mixture into 1 inch balls. Place on cookie sheet. Let stand until firm. If desired, take 1/3 cup leftover chips. Melt. Dip 1/2 of ball in chocolate. Place on cookie sheet and chill until firm.
By IMAQT1962 from ILLINOIS
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Frosty Orange Cooler
Ingredients
- 2 cups orange juice
- 4 generous scoops orange sherbet
- chilled ginger ale
Directions
Pour about 1/2 cup Orange juice into each of 4 tall glasses add scoop orange sherbet. Fill with ginger ale. Stir slightly to blend and enjoy.
By IMAQT1962 from ILLINOIS
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Banana-Nut Muffins
Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 large eggs
- 2 large ripe bananas, mashed
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1/2 cup chopped pecans
- 1 tsp. vanilla
Directions
Preheat oven to 400 degrees F. Grease 12 standard size muffin cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda. Alternately stiff flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling 2/3 full. Bake until lightly golden brown, 15-18 minutes. Transfer muffin pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm
By Robin from Washington, IA
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Strawberry-Banana Smoothie
Ingredients
- 1/2 banana cut into chunks or slices
- 1/8 tsp. vanilla
- 1/2 cup milk
- 1 Tbsp. strawberry syrup
- 2 Tbsp. wheat germ
- 1/2 cup ice cubes
Directions
Place all ingredients in blender and process until smooth.
By IMAQT1962 from ILLINOIS
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Bacon and Double Cheese Quiche
Ingredients
Crust:
- 1 1/3 cups flour
- 1/8 tsp. salt
- 1/2 cup chilled butter, cut in small pieces
- 2-3 Tbsp. cold water
Filling:
- 10 strips lean bacon
- 4 large eggs
- 1 1/2 cups light cream
- 1/4 tsp. dried thyme
- 1/8 tsp. white pepper
- 1 cup shredded cheese (your choice)
Directions
To prepare crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form. Add water, 1 Tbsp. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 11 inch circle. Fit into 9 inch pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form standup edge. Crimp dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes.
Transfer to a wire rack to cool. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8-10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon and cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.
By Robin from Washington, IA
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Zucchini Cobbler
Tastes like Apple Pie
Ingredients
- 8 cups finely chopped zucchini (about 3 lbs.)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 4 cups flour
- 2 cups sugar
- 1 1/2 cups margarine
- 1 tsp. cinnamon
Directions
In a large saucepan, cook and stir zucchini with lemon juice, over medium-low heat for about 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer another minute. Remove from heat and set aside. Combine flour and sugar. Cut in margarine until the mixture resembles coarse crumbs. Stir in half of the zucchini mixture. Press half of the crust mixture into a greased 15 X 10 x 1 inch pan. Spread remaining zucchini over top. Crumble the remaining crust mixture over the zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35 to 40 minutes, or until bubbly.
By Harlean from Hot Springs, Arkansas
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Macaroni and Cheese
Joan's Mac and Cheese
Ingredients:
- 1 3/4 cups of uncooked elbow macaroni
- 2 cups of Creamed Cottage Cheese small curd
- 1 cup sour cream
- 1 egg
- 3/4 tsp salt
- dash of pepper
- 8 oz. processed American Cheese, shredded
- paprika
Directions:
Cook macaroni according to instructions on box. Drain well. In bowl combine cottage cheese, sour cream, cheese, egg, salt, and pepper. Add to cooked macaroni and put mixture into a greased 9" square pan. Sprinkle with paprika. Bake at 350 degrees for 45 min.
By Joan
Macaroni and Cheese
Ingredients
- 1/2 cup plus 1 Tbsp. unsalted butter, plus more for the casserole
- 4 cups uncooked elbow macaroni
- 5 cups milk
- 1/2 cup plus 1 Tbsp. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper
- 2 cups grated sharp yellow cheddar cheese
- 2 cups grated sharp white cheddar cheese
- 1 cup grated Parmesan cheese
- 20 scallions, white and light green parts only, thinly sliced
- 5 oz. goat cheese
Directions
Heat oven to 375 degrees F. Lightly butter a 2 quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, and set aside. Warm milk in a medium saucepan over medium low heat. melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt, pepper and cayenne. In a bowl, combine 1/4 cup each yellow and white cheddars and 1/4 cup Parmesan; set aside. Set aside 1 Tbsp. scallions. Add remaining 1 3/4 cup of both cheddars and 3/4 cup Parmesan to warm white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1 inch pieces; fold gently to combine. Transfer mixture to casserole; top with reserved scallions and cheese. Bake until golden brown and bubbly, 30-35 minutes.
By Robin from Washington, IA
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