Halloween Face Paint

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring

Preparation :
In a small mixing bowl, combine all ingredients, mix well.

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Popularity: 7% [?]

STREUSEL TOPPING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c FLOUR
2 tb SUGAR
2 tb BUTTER OR MARGARINE

MIX ALL INGREDIENTS WELL USING FINGERS. MIX UNTIL
LARGE LUMPS FORM.

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Popularity: 7% [?]

DIABETIC SWEETENER-SUGAR EQUIVALENTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Equivalents

Amount Measure Ingredient — Preparation Method
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EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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Popularity: 16% [?]

HOME-SMOKED CHIPOTLES ADOBADO

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant
Hardwood,
Preferably a combination of
Oak mesquite
1 1/4 lb Red-ripe jalapeno chiles,
With stems
1/2 c Dried Red New Mexico Chile
Puree
OR -
Commercial chile paste, such
As Santa Cruz
1/3 c Water
2 tb Tomato paste
2 tb Cider vinegar
1 tb Packed dark brown sugar
1 Clove fresh garlic
-peeled and crushed
1/4 ts Salt

Prepare a smoker according to the manufacturer’s
directions, using the wood chunks and achieving a
steady temperature of 275 to 300 degrees F. Place the
chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking
chamber or on the upper rack if your smoker has one.
Lower the cover and smoke the chiles for 2 1/2 hours,
or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium
nonreactive saucepan, combine them with the chile
puree, water, tomato paste, vinegar, brown sugar,
garlic, and salt. Set over medium heat and bring to a
simmer. Cook, stirring once or twice, until the sauce
is very thick, about 15 minutes. Cool to room
temperature.

Transfer the chipotles to a covered storage container
and refrigerate for at least 24 hours before using.
They can be refrigerated for up to 2 weeks or frozen
for up to 2 months.

UNSAUCED DRIED CHIPOTLES: After removing the chiles
from the smoker, place them on a rack and leave them,
loosely covered, at room temperature, until crisp,
light, and dry, 1 to 2 weeks, depending on the
humidity. Store airtight at room temperature.

Recipe By : W. Park Kerr in “Burning Desires”

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Popularity: 5% [?]

Title: Pampushky (Raised Doughnuts With Filling)
Categories: Russian, Christmas, Bread
Servings: 10

2 tb Sugar
1/2 c ;Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-; Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until
soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the
flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and
sugar. Beat eggs and egg yolks together, blending well and combine with
the sugar-butter mixture, beating thoroughly until the eggs are pale
white. Grate a lemon on a fine grater until all of the yellow color is
grated off and add this (the zest), vanilla, and the yeast mixture to the
butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little
loose, add a little more, but the dough should be soft. Knead, by hand,
for about 10 minutes. Replace in a greased bowl, turning once to grease
the top, and cover with a damp towel, set in a warm place until double in
bulk. Punch down, knead a few more times, and allow to rise again until
the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch
thick, turning once or twice during the rolling to achieve a uniform
thickness. Dust with flour sparingly. Place 1 ts of rose preserve at
evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first, overlapping a
little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in
size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn
golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at
a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon
to fry the other side. Dough will puff up in the frying. Perfect
pampushky are light as air. Drain on paper towels. When slightly cooled,
sprinkle with powdered sugar.

Serve with tea.

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Popularity: 10% [?]

Title: Impossible Cherry-custard Pie
Categories: Fruits, Pies
Servings: 8

21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick

Heat oven to 400. Grease 10″ pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15
sec. in blender on high. Pour into plate. Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min.
Serve with warm reserved syrup and , if desired, sweetened whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase
baking time to 35-40 min.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY

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Popularity: 14% [?]

Title: Cream of Beet Soup
Categories: Soups
Yield: 6 servings

1 lb Beets, peeled and coarsely
-chopped (about 3 medium)
1 lg Onion, coarsely chopped
1 Fresh marjoram sprig
-OR
1 t Dried of chopped fresh thyme
3 tb Unsalted butter
1 qt Chicken or vegetable broth
1/2 c Heavy cream
2 tb Good red wine vinegar
Salt
Pepper
1/2 c Heavy cream, lightly whipped
Small croutons
1/4 c Chopped fresh herbs, such
-as dill or marjoram

From “Splendid Soups,” by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.

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Popularity: 9% [?]