 
CraftE's Recipe Club
This issue
"A" 01-09-08
A CraftELady Mailing
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Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
1. Angel
Hair Pasta with Herbed Marinara
2. Apple
Cake with Rum Glaze Recipe
3. Apple
Spice Bread
4. Apricot
Tea
5. Avocado
& Orange Salad
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1. Angel Hair Pasta with Herbed Marinara
Try this delicious pasta recipe for a quick and
easy dinner or first course.
From
"Stop and Smell the Rosemary...Recipes and
Traditions to Remember," published in cooperation with
your DailyInbox newsletter.
Ingredients:
10 cloves garlic, crushed
3 tablespoons olive oil
1 onion, minced
1/2 cup white wine
1/2 cup chicken stock
1 can (14-1/2 ounces) whole tomatoes, seeded and chopped,
plus liquid
2 tablespoons goat cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
9 ounces angel hair pasta, cooked al dente
chopped fresh basil
sliced black olives
freshly grated Parmesan cheese
To Prepare:
Stir garlic into olive oil in a medium saucepan. Let
marinate 30 minutes. Saute garlic in oil over low heat
until soft. Add onion and saute until translucent.
Add wine and chicken stock. Simmer over low heat about
10 minutes. Stir in tomatoes plus liquid. Simmer
10 minutes, or until liquid is slightly reduced.
Remove from heat. Add goat cheese, basil, and thyme.
Stir until goat cheese is melted. Toss with hot pasta.
Garnish with basil, olives and Parmesan.
Note: Boiled shrimp may be added for a heartier
dish. The sauce may also be used over baked chicken breasts.
Serves: 2 - 4
Source: DailyInBox
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2. Apple Cake with Rum Glaze Recipe
A delightful way to end the evening
From "True Grits.
. . Tall Tales and Recipes from the New South,"
published in cooperation with your Daily InBox newsletter.
INGREDIENTS FOR THE RUM GLAZE:
1/2 cup butter or margarine
1 cup packed brown sugar
3 tablespoons (or more) dark rum
INGREDIENTS FOR THE CAKE:
2 cups sugar
1 cup vegetable oil
4 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon vanilla extract
3 cups chopped peeled Golden Delicious apples
1 cup chopped pecans
TO PREPARE THE RUM GLAZE:
* Melt the butter in a saucepan. Add the brown
sugar and rum. Cook until the sugar has dissolved and
the mixture is heated through; do not boil.
TO PREPARE THE CAKE AND ASSEMBLE:
* Combine the sugar and oil in a mixer bowl; mix well.
Beat in the eggs 1 at a time.
* Mix the flour, baking powder, baking soda, nutmeg,
allspice, cinnamon and salt together. Add to the egg
mixture gradually, mixing well after each addition.
* Add the vanilla. Fold in the apples and
pecans. Spoon into a greased tube pan.
* Bake at 350 degrees for 1 hour or until a cake
tester comes out clean. Remove immediately to a cake
plate. Pierce with a fork. Brush with the warm
glaze.
NOTE: This cake is especially good with vanilla bean
ice cream. The glaze will become slightly crunchy.
SERVES: 12
Source: DailyInBox
------------------------------------------------------
3.
Appetizers, Salads and Breads:
Apple Spice Bread
from Traditions...
A Taste of the Good Life
___________________________________
INGREDIENTS:
2-2/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
2 cups sugar
1 cup oil
4 eggs, beaten
2 teaspoons vanilla
4 cups coarsely chopped apples (1 cup chopped apricots
may be substituted for 1 cup apples)
1 cup raisins
1 cup chopped pecans
1 teaspoon sugar
Pecan halves
TO PREPARE:
Preheat oven to 325 degrees. Mix first 5 ingredients
together. Mix sugar and oil in a large bowl. Add
eggs and
vanilla, then stir in apples, raisins and pecans. Add
flour mixture and mix well. Grease pans and line
bottom
with waxed paper. Pour batter into pan and smooth top.
Bake for 50 to 60 minutes. After 20 minutes, pull out
rack
and sprinkle tops with 1 teaspoon sugar and press into nut
halves. Return and finish baking. Cool 10
minutes before
turning out on rack. Freezes well.
YIELDS: 2 (5 cup) pans or 3 small pans
___________________________________
Copyright 1983 The Junior League of Little Rock, Inc.
All
rights reserved.
To purchase copies of Traditions, call the Junior League of
Little Rock at (501) 666-0658 or order by mail at P.O. Box
7453, Little Rock, AR 72217. The cost is $18.95 plus
$4.00
shipping/handling for first book ($2.00 each additional
book). You may also purchase copies of any of the
Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).
The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers.
Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.
Source: DailyInbox
------------------------------------------------------
4. Apricot Tea
Servings: 4
Categories: Apricots / Non-Alcoholic Beverages
Ingredients:
1 cup Apricot nectar
2 Cinnamon sticks
4 small Orange peel strips
4 small Lemon peel strips
3 cups Apricot-flavored black tea
Brown sugar to taste (opt)
Directions:
Combine the apricot nectar, cinnamon sticks, orange and
lemon peels in a saucepan and simmer over low heat for 1-2
min, stirring occasionally. Add the tea and stir to mix all
the ingredients together. Remove the cinnamon sticks and the
orange and lemon peels and pour 6oz of the mixture into each
of 4 cups. Add the brown sugar, if desired.
Source: Flora's Drink Hideout
------------------------------------------------------
5. Avocado & Orange Salad
Ingredients
1 large avocado sliced
1 bunch lettuce leaf
1 bunch green onions sliced
3 large orange sectioned & cut into chunk
Dressing:
1/2 C. peanut oil
1/2 C. orange juice
2 Tbs. red wine vinegar
1/2 tsp. orange peel grated
Directions
In salad bowl, combine avocado, lettuce, sliced onion and
oranges. Mix all dressing ingredients and pour dressing over
the salad just before serving.
Source: Recipe4Living
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