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May 5, 2013
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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013




Handcrafted Wood Carvings, Clocks and Cribbage Boards


Recipes for May 2 (More fish and cornbread recipes) 
Recipes for May 4 (Salmon)


Apple Upside Down Cake
Makes 1 (9 inch) cake

1/4 Cup Butter
1 Cup Brown sugar
2 Large Baking apples
1/2 Cup Seedless raisins
1-1/2 Cup Sifted cake flour
1/2 Teaspoon Salt
3 Teaspoon Baking powder
1/3 Cup Shortening
1/3 Cup Granulated sugar
2 Eggs, well beaten
1/2 Teaspoon Vanilla
2/3 Cup Water

Melt butter in skillet or baking pan. Add sugar and stir until melted. Cool. Peel, core and slice apples; place on sugar. Sprinkle with raisins. Sift flour, salt and baking powder together. Cream
shortening with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry
ingredients and water alternately in small amounts, beating well after each addition. Pour over apples and bake in a 350 degree oven for 40 to 50 minutes. Turn onto plate immediatley and
serve with whipped cream.
Karen in TX
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Chocolate Upside Down Cake
Makes 2 (8 inch) layers

2 Ounce Chocolate squares
1 1/3 Cup Sweetened condensed milk
1-1/2 Cup Sifted cake flour
1/4 Teaspoon Salt
2 Teaspoon Baking powder
6 Tablespoon Shortening
1 Cup Sugar
2 Eggs, well beaten
1 Teaspoon Vanilla
1/2 Cup Milk

Melt chocolate, add condensed milk and mix well. Line greased pans with paper and grease paper. Pour chocolate mixture into pans and cool. Sift flour, salt and baking powder together. Cream shortening with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry
ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour carefully over chocolate mixture and bake in a 350 degree oven for 35 minutes. Add 1/2 cup chopped nut meats to chocolate mixture. Or sprinkle 1/2 cup shredded coconut on
top of chocolate mixture.
Karen in Texas
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Pineapple Upside Down Cake in Iron Skillet

1/2 Cup Butter
1 Cup Brown sugar; heaping
Pineapple slices, drained
1 Package Yellow cake mix

Melt butter and brown sugar in pan on stove. Pour into iron skillet. Arrange drained pineapple
slices on bottom. Combine cake package mix ingredients according to package directions. Pour
batter on top of pineapple in skillet. Bake according to package directions, about 20 to 25
minutes. Do not overbake. When done, remove from oven. Loosen cake around edges; turn out
onto serving plate immediately. May be served with whipping cream, if desired. Note: If you do
not have an iron skillet, use any frypan. Cover handle completely with foil to prevent heat
damage.
Karen in TX
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Peach Upside Down Cake

2 Cups (or 3) chopped peaches
1 Tablespoon Vegetable oil
1/2 Teaspoon (to 1 tsp.) cinnamon or nutmeg

Cake
1 large egg
1/4 Cup vegetable oil
2 tablespoons Milk
1/2 cup unsweetened orange (or pineapple) juice
1-1/2 Cups unbleached all purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda

Combine fruit, 1 tablespoon oil and cinnamon or nutmeg in bowl. Toss together. Spoon into oiled
8" square baking dish. Set aside. Beat together egg, 1/4 cup oil, milk and orange juice. Combine
flour, baking powder and baking soda. Stir into juice mixture and beat until smooth. Pour batter
evenly over peaches and smooth top. Bake at 350 degrees F. for 30 minutes. Cool to just warm and turn out onto a serving dish. Serve plain or with ice cream or whipped cream.
Karen in TX
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Butterfinger Cake

1 package German Chocolate Cake mix (2 layer)
8 ounce butterscotch topping for ice cream
2 large Butterfinger bars
1 large container Cool Whip
1 cup pecans; chopped

Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking
small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars.
Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans.
Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.
Sue
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Chocolate Cake

1 package chocolate cake mix (2 layer, no pudding )
1/2 cup cocoa
3 eggs
1 1/3 cup water
1 cup mayonaise

Heat oven to 350. Grease and flour 2 (9") layer pans. Line bottom of pans with wax paper . Stir
cake mix and cocoa in large mixing bowl; add remaining ingredients. Beat with electric mixer on
low speed 30 seconds, scraping bowl often. Beat on medium speed 2 minutes. Pour into prepared
pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans. Immediately remove wax
paper. Cool completely on wire racks. Fill and frost as desired.
Sue
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Pineapple Cake

1 package yellow cake mix (2 layer, no pudding)
1 package instant vanilla pudding 5 oz
1 cup cold milk
1 package cream cheese, softened
1 package Cool whip, 9 oz,thawed
1 can (small) Crushed pineapple (drained)
1/2 cup chopped nuts (optional)
1 can marachino cherries, chopped
1/2 Cup flaked coconut

Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan.
Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream
cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread
pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then
cherries (small jar of cherries cut into small pieces), and last with coconut.
Sue
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Strawberry Cake

1 package cake mix,white or yellow (2 layer, no pudding)
1 package strawberry jello
3/4 cup cooking oil
1 cup pecans,chopped
4 eggs
2 tablespoon flour
1 pint strawberries
1/2 cup sugar

Mix strawberries and sugar until sugar is dissolved. Mix remaining ingredients and beat well; pour into a 10" buttered and floured tube pan and bake at 350'F. for 45 minutes, or until done. Serve plain or with whipped cream.
Sue
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Apple Pie Dump Cake

1 can apple pie filling
1/2 cup brown sugar
1 can crushed pineapple, drained
1 package yellow cake mix
1 can coconut; flaked 7 oz
1 cup chopped pecans
1 cup margarine

Grease a 9 x 13 pan with oil or food spray.

Dump ingredients in pan in order given. Slice margarine into pats all over top of cake.

Bake in 350 F. for about 50 minutes. Cut in small squares, or spoon out. Can be eaten hot or
cold, but best served warm from oven with vanilla ice cream. Serve cold with whipped cream or
topping.
Sue
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Gooey Butter Coffee Cake
10 Servings

1 (16 oz) Box Pound Cake Mix
4 Eggs,Divided
1/2 cups Butter, Melted
1 (16 oz) Box Powdered Sugar
1 (8 oz) Cream Cheese,Softened
1-1/2 T Vanilla


Preheat oven to 300°. Combine cake mix, 2 eggs and the butter. Pour into a well-greased 8 x
12" baking pan. Reserve 2 tbsp of sugar. Combine cream cheese, vanilla, remaining eggs and
sugar; mix well. Spread over batter. Bake 15 minutes. Remove from oven; sprinkle 2 tbsp
reserved sugar on top. Remove to oven. Continue to bake for 25 minutes. Serve warm or cool
on rack.
Denise from the Villages, FL
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This is for Marilyn FL ~ I have made note of all your fish recipes and plan to try them all. If you
have any more, please do post them.
Thanks, Artemis in NYC


Maggie B AZ requested brownie recipes using a cake mix in the 5/2 newsletter. These recipe has
been around for many years and I am sure other readers have submitted them in previous
newsletters. There seems to be some differences in cake mixes, so you may need to add a few
more tablespoons of water or milk, or an extra egg to get the consistency that you desire. I am
also guessing that over the years the formulation of cake mixes has change.
Robbie IN

Easiest Turtle Brownies

1, 14 oz., pkg. caramels
2/3 cups evaporated milk
1, (18-1/2 oz.) box German chocolate cake mix
3/4 cup softened butter
1 cup nuts, walnuts or pecans
12 oz. semi-sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk on top of double boiler or in the Microwave. Stir
mixture until melted. Combine cake mix, remaining milk and softened butter. Blend until mixture
holds together. Stir in nuts. Press 1/2 of cake mixture in a greased 13x9" pan and bake for 6
minutes at 350ºF. Remove from oven and sprinkle chocolate chips on top.

Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350ºF for
15 to 20 minutes. Cool slightly and cut into small bars. This is very rich.
Serve 12 to 18.
Robbie IN
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Cake Mix Brownies

1, (18-1/2 oz.) box chocolate cake mix
2 eggs
1/2 c. oil
6 oz. chocolate chips
1/2 c. broken walnuts or pecans

Mix all ingredients thoroughly and spread in a greased 9 x 13 inch pan. Bake for 22 - 25 minutes
at 350 degrees. Can use a 9 X 9 pan for thicker brownies.
Robbie IN
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Our rhubarb is getting ready to pull, and this is one of the recipes I enjoy making with it, and
often made for Mother's Day when my mother was still with us, as she enjoyed it so much. I'm
sure you could also make it with frozen rhubarb (unthawed).

Crunchy Rhubarb Berry Cake

Topping:
1-1/4 cups sugar
1/3 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 tbsp. butter
1 cup chopped nuts

Cake:
2 cups flour
1 tbsp. baking powder
2 tbsp. butter
1 egg
1/2 cup sugar
1/2 tsp. salt
1 cup milk
4 cups chopped fresh rhubarb, chopped
1 pkg. (3 oz.) strawberry Jell-O

Prepare topping by combining all ingredients together in medium bowl, until well mixed. Set
aside. In large bowl, combine flour, sugar, baking powder and salt for cake and cut in butter until
crumbly. Add milk and egg and mix well. Pour batter into a greased 9x13 inch baking pan. Spoon
rhubarb evenly over the batter and sprinkle with dry Jell-O and then with topping. Bake at 375º
for 50 minutes, or until tests done. Best served slightly warm with whipped cream, but we like it
cold too.
Judy (in Alaska)
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Apple Coffee Cake
Makes 8 servings

Streusel Topping

2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine

Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
1 egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts

Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk

Heat oven to 400°F. Spray 9-inch square pan with cooking spray.

In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter,
using pastry blender until crumbly; set aside.

In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg;
beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on
batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.

Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Serving Calories 380 (YIKES!!)
Donna in Colorado
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Slow Cooker Italian Sausages and Peppers with Rotini
Makes 6 servings

Slow Cooker Liner
1 package (19.5 oz) turkey Italian sausages, cut into 1-inch pieces
1 cup finely chopped sweet onion
4 cloves garlic, finely chopped (2 teaspoons)
2 medium yellow bell peppers, cut into 1/2-inch pieces
2 medium red bell peppers, cut into 1/2-inch pieces
1 jar (26 oz) tomato pasta sauce
1 tsp. dried oregano
1 TBS. dried basil
1 tsp. dried mint
4 1/2 cups uncooked rotini pasta (12 oz)
6 tablespoons shredded Parmesan cheese

Place slow cooker liner inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly
against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

Place all vegetables and sausages into the slow cooker. Add oregano, basil, and mint to the jar
of spaghetti saucc. Pour sauce over the contents of slow cooker. Cover; cook on Low heat
setting 6 to 8 hours.

Cook and drain pasta as directed on package. Serve sausage mixture over pasta; sprinkle with
Parmesan cheese.

Tips :
Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and
throw away for easy clean up.

Garlic bread and a crisp green salad make great accompaniments to this hearty meal.

Sausage is available in several different flavors. Try using something other than turkey sausage
the next time you make this dish.
Artemis in NYC
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Maple Chocolate Bacon Skewers
Yield: 10 bacon skewers

10 pieces of thick-cut bacon
1/2 cup maple syrup
3 tablespoons heavy cream
3 ounces milk or semi-sweet chocolate, chopped fine

Preheat the oven to 425 and line a rimmed baking sheet with foil. Place a metal cooling rack on
the baking sheet. Thread one piece of bacon onto each of 10 wooden skewers, ribbon-candy
style.

Place skewers on the rack and paint each side liberally with maple syrup. Bake for 10 minutes, turn the skewers over and bake for another 10 minutes or until crispy. Remove from oven and cool to room temperature.

Heat the cream to boiling, then pour over the chopped chocolate. Let it stand for 5 minutes, then stir until you have a smooth chocolate sauce.

Drizzle the chocolate over one side of the bacon skewers, either with a spoon or by putting the
chocolate sauce in a plastic zippered bag, cutting off one corner and squeezing the sauce out
through the corner. Pop the skewers in the fridge until the chocolate is set, then enjoy!
Bill, Alb
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Lemon Pie

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I
let it set overnight. This can also be made with limeade too.

Top with whipped cream or Cool Whip and garnish with lemons.
Bren in North Louisiana
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Hamburger Steaks

Ground Beef (can use lean, ground chuck, etc)
1 Cup Beef Broth
All Purpose Flour
Vidalia or other sweet onion, sliced
Note: Mushrooms optional
Instructions:

Heat one or two tablespoons of oil in a large nonstick skillet.

Press ground beef into doughnut shaped patties (the hole in the center will allow it to cook more
evenly and will fill in as they shrink during cooking). Dip each patty into flour on both sides and place in hot skillet over medium heat. Cook for a few minutes on each side, until browned.
Scoot patties to one side and add onions to skillet. Stir and cook for a few minutes until lightly browned.

Pour in 1 cup beef broth and cover. Allow to cook until meat is no longer pink in the center, about
ten minutes.
Note: Mushrooms optional
Bill, Alb
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