Food For Thought
Did You Know?
Monthly Theme, Recipe Submissions
Shopping A to Z Recipes QT Chat
Good morning to everyone and welcome to your Wednesday edition of A to Z Recipes newsletter.
Linda in Michigan has a great issue for you (there's no half-baked stuff here!). We'll get to it in just a minute.
As some of you know, the new a2z QT discussion forum is in full swing. We have had a lot of really nice folks participating. Yes, we have lots of "lurkers" but everyone is welcome to chat (or lurk, lol). There's been a good amount of "howdy do's" and some recipes shared. The old gang is trickling in and we've got lots of newbies, too. It is a great place to visit so I hope you will join us there. It's getting bigger and better by the hour!
The current theme of Regional Recipes - Food From Home is doing better. I am hopeful to get the web site enlarged (which will take money I don't have just yet but,
who does?) so I can do a permanent page for it. I will then try to add recipes in the different state, region, and country categories to make it a very useful method to find regional recipes. In any case, the theme issue will be posted on the first Sunday in June (and subsequent Sundays until all are
posted). There's still plenty of room for more recipes, so please consider sending in recipes for which your particular area is famous. And... don't forget to
use the special link found in the Monthly Theme section, and include your (first) name and area! Thanks.
FYI: There was a recipe, posted last Sunday, that was missing ingredients so I am re-posting a corrected version. You will find it in the Did You Know? section of this issue.
I will see you here again on Sunday. If I find the time, I may surprise you with an issue before then, who knows? Have a great week and remember to do something nice for a stranger. It sure can make you feel good!
Hi from Linda in Michigan. Hot weather is coming to Michigan. You know what that means: Two Things. #1. Mr. Mike will have hot flashes if I turn the oven on. #2. We will lose power and I won’t be able to turn anything on. Along the same lines, I was kidding Lou, in the A2Z Recipe Blog. She lives in Florida and was wondering about what recipe to submit to the Regional Theme issue because she doesn’t “do” citrus or seafood. I told her to send in “no-bake cookies”, referring to Florida’s penchant for losing power also. So…for all you cookie lovers who just couldn’t do without your “fix” if the power is out …….fire up your printer now! And get ready to NO-BAKE!
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
"I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find."
A house should have a cookie jar
For when it's half past three,
And children hurry home from school
As hungry as can be,
There's nothing quite so splendid
On which a child can sup,
As spicy, fluffy ginger cakes
And sweet milk in a cup.
A child should have someone
Waiting with a hug,
No matter what they bring home,
A puppy or a bug.
For children only loiter
When the bell rings to dismiss,
If no one's home to greet them
With a cookie and a kiss.
No bake cookies are one of the best tasting chocolate cookies and one of the easiest cookies in the world to make. They are great because you don’t have to preheat the oven in the middle of a hot summer day and bake your whole house. There are no messy cookie sheets or bake pans to scrap and clean.
The best part about no bake cookies is that you don’t have to wait long to eat them! In fact you can lick the bowl when you’re done without worrying about eating raw eggs in the cookie dough.
The first step in making no bake cookies is to make sure that you have all the ingredients. The following are the ingredients that you will need: Sugar, baking cocoa, vanilla extract, butter, peanut butter, evaporated canned milk, and quick oats. You should also get out some waxed paper and spread that out on your counter. This is what you will lay the cookies out on to cool and take shape.
Now to get started, you will need to get out a saucepan (size depends on how much you want to make), this recipe will make about three dozen, and put three cups of sugar in the pan over low heat. Add about half a cup of the canned evaporated milk, and two tablespoons of butter or margarine. Keep this on low heat and stir continuously so that the mixture does not stick to the bottom of the pan. You don’t want it to start burning.
Keep stirring the mixture until it is completely mixed together, then let it come to a slow boil and let it continue for about two and a half to three minutes. This is probably the most important step, because if it boils too long, then the mixture will become hard too quick and if the mixture does not boil long enough, the cookies won’t set up right and may not get hard at all. After it is boiled for the three minutes turn off the heat and add one teaspoon of the vanilla extract or imitation vanilla extract whatever you have.
After you add the vanilla, add about three tablespoons of peanut butter. Mix that all around until it becomes smooth. You can add more or less depending on your taste for peanut butter. Next put in two to three tablespoons of the baking cocoa.
Again it depends on how much of a chocolate taste you want. Stir that all around again until the mixture is smooth.
The next step is when you need to start picking up the pace. Add in about two or three cups of the quick oats. You need only stir in a little at a time, you don’t want to add too much at time because you may get in too much and the mixture will become to dry. Make sure that you stir that all in well so that all the oats are covered in the chocolate mixture.
The mixture should not be too dry or too sloppy wet.
After you have all that get out a tablespoon and scoop up a full spoonful and make in to a nice rounded ball and flatten out on the wax paper. You do not have to make them nice and round if you don’t want to. You can just push them off the spoon like they are and that makes them look just as good.
You have to move quickly at this step because the mixture will start to set up in the pan and get hard. If that happens then the mixture might not stick together and make a nice cookie. After you have them all scooped out, let them cool on the wax paper and they will take their shape.
They usually only need to cool a little while, maybe like fifteen to twenty minutes, if you can leave them alone that long without stealing one. These cookies are great for summer picnics and family parties. They are so great because like I said there is no oven to heat up and they take hardly any time at all.
These cookies are a great way to spend time with your kids too. They will enjoy making them just as much as you do. I’m sure they will enjoy eating the cookies too.
The following recipe, posted last Sunday, was missing ingredients so I am re-posting it. Sorry for the oversight. ~Maggie
APPLE COFFEE CAKE
Apples and raisins provide sweet moistness, which means less oil in this coffee cake that is low in saturated fat, cholesterol, and sodium.
5 C tart apples, cored, peeled, chopped
1 C sugar
1 C dark raisins
1/2 C pecans, chopped
1/4 C vegetable oil
2 tsp vanilla
1 egg, beaten
2-1/2 C sifted all-purpose flour
1-1/2 tsp baking soda
2 tsp ground cinnamon
1. Preheat oven to 350º F.
2. Lightly oil a 13x9x2-inch pan.
3. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
4. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
5. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece
Each serving provides:
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 11 mg
Sodium: 68 mg
At A to Z Recipes, we have readers from all over the world. Each shares a common bond: the love of sharing and collecting recipes. What we are aiming for in the current theme is collecting recipes that are special to your area. What particular recipe is most indigenous to your locale? For example, I am from Texas, so you might expect a down-home delicious barbecue or pecan-laced recipe from me. I think you get the idea! You can send in one or many; the more the merrier. As we are sorting these into categories by state and country, it is very important that you include your location (along with your first name for posting, of course). Please share some recipes from where you live in this month's theme topic of Regional Recipes - Food From Home. We will collect them the remainder of this month and post them on the first Sunday of June. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
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Linda’s note: These jokes have absolutely nothing to do with cookies. The cookie jokes that I did find were pretty bad, or I had used them before. So I opened up my file of jokes that have been sent to me. My warped friends and I find these hilarious. I hope they put a smile on your face as you are having your cookies and milk.
RETIREES From my friend, Stogie
And they ask why I like retirement??????
Question: How many days in a week?
Answer: 6 Saturdays, 1 Sunday
Question: When is a retiree's bedtime?
Answer: Three hours after he falls asleep on the couch.
Question: How many retirees to change a light bulb?
Answer: Only one, but it might take all day.
Question: What's the biggest gripe of retirees?
Answer: There is not enough time to get everything done.
Question: Why don't retirees mind being called Seniors?
Answer: The term comes with a 10% percent discount.
Question: Among retirees what is considered formal attire?
Answer: Tied shoes.
Question: Why do retirees count pennies?
Answer: They are the only ones who have the time.
Question: What is the common term for someone who enjoys work and refuses to retire?
Question: Why are retirees so slow to clean out the basement, attic or garage?
Answer: They know that as soon as they do, one of their adult kids will want to store stuff there.
Question: What do retirees call a long lunch?
Question: What is the best way to describe retirement?
Answers: The never ending Coffee Break.
Question: What's the biggest advantage of going back to school as a retiree?
Answer: If you cut classes, no one calls your parents.
Question: Why does a retiree often say he doesn't miss work, but misses the people he used to work with?
Answer: He is too polite to tell the whole truth.
REDNECK MAMA Another from the Stogster
A woman walks into the downtown welfare office, trailed by 15 kids...
"WOW," the social worker exclaims," are they ALL YOURS???"
"Yep they are all mine," the flustered momma sighs, having heard that question a thousand times before. She says, "Sit down Leroy." All the children rush to find seats.
"Well," says the social worker, "then you must be here to sign up. I'll need all your children's names."
"This one's my oldest - he is Leroy." "OK, and who's next?" "Well, this one he is Leroy, also."
The social worker raises an eyebrow but continues. One by one, through the oldest four, all boys, all named Leroy. Then she is introduced to the eldest girl, named Leighroy!
"All right," says the case worker. "I'm seeing a pattern here. Are they ALL named Leroy?"
Their Momma replied, "Well, yes-it makes it easier. When it is time to get them out of bed and ready for school, I yell, 'Leroy!' An' when it's time for dinner, I just yell 'Leroy!' an' they all comes arunnin.' An 'if I need to stop the kid who's running into the street, I just yell' Leroy' and all of them stop. It's the smartest idea I ever had, namin' them all Leroy."
The social worker thinks this over for a bit, then wrinkles her forehead and says tentatively, "But what if you just want ONE kid to come, and not the whole bunch?"
"I call them by their last names."
Another from the Stogster---I think I have detected a pattern.
Although a bright and able man, my husband is almost completely helpless when faced with even the simplest domestic chore. One day, in exasperation, I pointed out to him that our friend, Betty, had taught her husband Frank, to cook, sew and do laundry, and that if anything ever happened to Betty, Frank would be able to care for himself.
Then I said, "What would you do if anything happened to me?"
After considering that possibility for a moment, my husband said happily, "I'd move in with Frank."
2 (3 ounce) packages of strawberry gelatin
1 cup ground pecans
1 cup flaked coconut
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
red decorator's sugar
green food coloring
sliced blanched almonds
1. Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.
2. Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.
Makes 2 dozen
Source: Gunston Middle School
MARGARITA BALLS (For Maggie)
1 box (12 ounce) vanilla wafers
1/2 pound ground blanched almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup
1 Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
2 Melt four 1 oz squares white chocolate according to package directions.
3 In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
4 Shape into 1 inch balls and coat with sugar. Store in refrigerator.
Makes 4 dozen
Source: Gunston Middle School
OREO® PARTY POPS
20 popsicle or lollipop sticks
20 Oreo Double Stuff® cookies
1 12-ounce package of semi-sweet chocolate chips
1 T. vegetable oil
Chopped nuts, colored sprinkles or miniature candies like M&M's® or Reese's
To form Oreo® Pops, insert popsicle sticks into the cream center of each cookie. Set aside.
In a small saucepan over low heat, combine chocolate and oil until melted and smooth, stirring constantly.
Dip each cookie into the melted chocolate, coating evenly. Place dipped cookies on waxed paper and decorate with chopped nuts, sprinkles or candies.
Leave cookies on waxed paper until completely set, then wrap in plastic wrap and tie with a bow for gift-giving.
Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.
2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin
(paraffin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.
Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!
1 pk (12 oz.) semi-sweet chocolate morsels
1/4 c Margarine
1/3 c Light corn syrup
1 (10.5 oz.) miniature colored marshmallows
3/4 c Nuts; chopped
Heat chocolate and margarine until melted in large saucepan over low heat Remove from heat; stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes Form into rolls about 2 inches in diameter on waxed paper; roll in nuts. Refrigerate until firm, 2 to 3 hours. Cut into scant 1/2 inch slices
1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.
Melt almond bark in double broiler or microwave (watch closely). Blend in peanut butter. Add rest of ingredients. mix gently. Drop by teaspoonfuls onto wax paper lined cookie sheets. Refrigerate to set. Keep refrigerated.
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