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July 6, 2013
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Strawberry Lemonade
Makes 1-1/2 gallons

2-2/3 cups fresh lemon juice (from 15 to 18 lemons)
4-2/3 cups sugar
Water (about 18 cups), enough to make 1-1/2 gallons
1 pint strawberries, stemmed and sliced

Combine freshly squeezed lemon juice with sugar in a 1-1/2 gallon container. Stir well to dissolve sugar. Add cold water to make the 1-1/2 gallons. Add sliced strawberries and stir. Refrigerate.

To make a more manageable amount (1/2 gallon), use a scant 1 cup lemon juice, 1-1/2 cups sugar, about 6 cups water and fewer strawberries. Refrigerate to chill.
Thanks, Joan San Antonio, Texas
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Strawberry Cinnamon Rolls

1/2 cup sugar
1/2 teaspoon cinnamon
1 (7 1/2 ounce) tube refrigerated biscuits
1/4 cup margarine, melted
10 teaspoons strawberry preserves

In a small bowl, combine the sugar and cinnamon. Dip the top and sides of biscuits in margarine; then in the cinnamon mixture. Place on an ungreased baking sheet. With the end of a wooden spoon, make an indention in each biscuit. Fill with 1 teaspoon of preserves. Bake at 375 degrees for 15 to 18 minutes. Cool for 15 minutes before serving. Preserves will be hot.
Karen in TX
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This is another recipe I have had for many years. You can easily use other fruit in the recipe. If using canned fruit, drain well and you may want to decrease the sugar, if the fruit is packed in heavy syrup.
Robbie IN

Peachy Cheesecake Squares

1/3 cup margarine, cut into chunks
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/4 cup granulated sugar
8 ounces cream cheese, softened
1 egg
1 tablespoon lemon juice
1 cup diced peaches or other fruit
1/2 cup pecans, chopped

Preheat oven to 350 degrees F. Using pastry blender or two forks combine brown sugar, and flour; blend into crumbs. Reserve 2 cups of this mixture for topping. Press remaining
mixture into a 8-inch square greased baking dish. Bake for 10 to 12 minutes.

With an electric mixer, cream the sugar and cream cheese. Add egg and lemon juice. Beat on medium speed for 1 to 2 minutes. Stir in diced peaches and pecans.

Spread the peach mixture over the crust, and sprinkle top with remaining crumb mixture. Bake at 350 degrees F for 25 minutes or until filling is set and the top is lightly browned.

Cool and cut into squares. Refrigerate to store.
Robbie IN
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This is for AK 7/5 newsletter, who needed dessert recipes that use cream of coconut. This is from a July 2010 newsletter and was submitted by Betty MS. It is delicious an always a big hit with anyone who likes coconut.
Robbie IN

Coconut Cream Bread Pudding

1 (8 oz) pkg Philadelphia cream cheese
1 1/2 c granulated sugar, divided
4 large eggs
2 1/2 c milk, at room temperature and divided
1 (15 oz) can cream of coconut, divided
8 tbsp butter, melted and divided
1 (8 oz) French bread loaf, cut into 1" cubes
Vegetable cooking spray
1/2 c sweetened flaked coconut
1/2 c chopped pecans

Preheat oven to 350°F. Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tbsp melted butter. Stir in bread cubes. Let stand 5 minutes.

Coat a 13 x 9" baking dish with cooking spray. Pour bread mixture into dish. Bake at 350°F for 35 minutes or until set. Stir together flaked coconut, pecans, and 3 tbsp melted butter. Sprinkle coconut mixture over baked pudding and bake 5-8 minutes or until browned. Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tbsp melted butter. Serve with bread pudding.
8-10 Servings.
Betty MS
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Hi Nancylanders
For the 4th I wanted a
ice cream cake for the dessert. Price checking they ran from $20.00 to$35.00. I know someone in Nancyland can tell me how to make my own.
Boots in Chantilly
Dorothy

To Robbie, IN
Your Tin Can Chicken sounds intriguing & I want to try it, but need to make sure I'm doing it right. Is the foil closure to be at the top of the can when you have put the chicken in the can? The directions say that "the closing point is on the top of the chicken". If I wrap it that way is the top of the chicken the shoulders where the neck was? And when I put it in the can with the legs out the top, won't the juices possibly drip from the bottom where the closing point is? Or is that not a problem? I don't want to make a mistake. You always contribute such good recipes, Robbie!
Sandy in Bountiful

Recipes Using Cream of Coconut
Nancy in the July 05 newsletter Ardith ask for a recipe using Cream of Coconut. I have make the poke cake many times.
Bren in Louisiana

Pina Colada Cake

1 package yellow cake mix
1 package instant vanilla pudding and pie filling mix
1 can Coco Lopez Cream of Coconut
1/2 cup plus 2 tablespoon rum
1/3 cup vegetable oil
4 eggs
1 can crushed pineapple, well drained
whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.

Coconut Poke Cake
Servings: 24

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
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This is a great dessert for summer, when you don't want to turn on the oven. It is also nice, as it can be made ahead and it travels well.
Robbie IN

Caramel Apple Éclair Cake

5 pounds Golden Delicious apples - peeled, cored and chopped
1 teaspoon ground cinnamon
1 cup white sugar- or 1/2 cup sugar & 1/2 cup brown sugar
1 teaspoon all-purpose flour, as needed
2 (3.5 ounce) packages instant French vanilla pudding
3 cups milk
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (14.4 ounce) box cinnamon graham crackers
1 (18 ounce) container caramel apple dip

Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.

In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.

To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.

Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.
Robbie In
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 Blueberry Recipes. | Part 3 of 3

Lemon-Blueberry Chicken Salad

2 cups blueberries
3 tbsp mayonnaise
3/4 cup lemon yogurt
1 tsp salt
2 cups cooked, diced chicken breast
3/4 cup sliced celery
1/2 cup sliced green onions
1/2 cup diced sweet red bell pepper
Lemon slices for garnish
Lettuce

Reserve a few blackberries for garnish. In a medium bowl, combine mayonnaise, yogurt and salt. Add remaining blueberries, chicken, celery, green onions and bell pepper. Stir gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over lettuce and garnish with reserved blueberries and lemon slices.
Betty in MS.

Creamy Blueberry Dip

1 cup fresh or frozen (thawed & drained) blueberries
1/3 cup light cream cheese (from 8 oz tub)
1 tbsp apricot preserves

In the container of a food processor or blender, place blueberries, cream cheese and apricot preserves, process until smooth. Serve with sliced fruit or use as dessert sauce spooned over cut-up fruit, if desired. Makes about 2 cups.
Betty in MS.
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Crumb Topped Green Beans and Mushrooms

1 lb. frozen cut green beans
2 cups sliced mushrooms
1/4 cup finely chopped shallots or onions
2 Tbsp. water
1/4 tsp. salt and 1/4 tsp pepper
1 tbsp. margarine
1 tbsp. olive oil
1 cup bread crumbs
1 tsp. dried basil leaves

In large skillet, combine green beans, mushrooms, shallots and water. Cook over med
high heat for 3 to 4 mins or until vegetables are crisp tender and liquid evaporated. Stir in salt and pepper. Spoon into serving dish. Cover, in same skillet, melt margarine in oil. Add bread crumbs and basil. Cook and stir over med. high heat, until light brown. Sprinkle over vegetables.
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Stir Fried Spicy Chicken Flavor Tenders

1 tsp. sugar
1 tsp. paprika
1/2 tsp. ground pepper
1/4 tsp. cayenne pepper
1 lb. boneless/skinless chicken breasts tenders-2"
1 tbsp. canola oil
1 16 oz, pkg. pepper and onion soup mix

Combine sugar, paprika, salt and pepper, and cayenne pepper in medium bowl. Add chicken and toss to coat. Cover and refrigerate 15 mins. overnight. Heat oil in large skillet over high heat. Add pepper & onion mix and cook, stirring occasionaly until vegetables are softened 5 to 7 mins. Add spice rubbed chicken and cook stirring until no longer pink 3 to 5 mins. Serve Hot.
Francine
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Double Pineapple Upside Down Cake

6 tablespoons butter
1 cup brown sugar, packed
20 ounce can pineapple slices
maraschino cherries
1 yellow cake mix
3 eggs
1/3 cup vegetable oil or melted and cooled butter
20 ounce can crushed pineapple

Preheat oven to 350. Melt 6 tablespoons butter in 9 x 13 pan in oven. Remove pan from oven and sprinkle bottom with brown sugar. Decoratively arrange pineapple slices. Fill in spaces with cherries. In a bowl, combine cake mix, eggs, oil and crushed pineapple. Mix for 2 minutes. Pour over pineapple slices. Bake for 40 minutes or until done. Remove from oven. Very carefully invert onto serving platter. Serve warm or room temperature topped with whipped cream.
Tona in Bama and resubmitted by Robbie IN
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Triple Lemon Bundt Cake

1/4 c. butter
3/4 c. shortening
2 c. sugar
6 eggs
1 t. lemon extract
2 T. plus 1 t. lemon juice
2 c. flour
1/2 t. salt
1 (3 oz.) pkg. lemon Jello, dry

Cream butter, shortening and sugar; add eggs and mix well. Stir in lemon extract and lemon juice. Separately, stir together flour, salt and dry Jello. Add to creamed mixture. Transfer to a greased and floured Bundt pan and bake at 350º for 1 hour or until done. Very moist.
Sharon in Texas
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Sugar Free Millionaire Pie

1 large package sugar free instant vanilla pudding mix
16 oz. low-fat or fat-free yogurt or sour cream
1 flat can crushed pineapple-juice and all
1 small carton Cool Whip Lite-now there is sugar free Cool Whip
1/2 c. chopped pecans
1-9 in. baked pie shell

Mix DRY pudding mix and sour cream well. Mix in pineapple-this will seem a little lumpy but smooths out after it sets a while in the pie crust. Spread in the pie crust. Mix pecans into the Cool Whipand spread on the filling. Chill 2-3 hours before serving.
Lisa in TX
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Strawberry Daquiri Cake

1 Duncan Hines Strawberry cake mix
3 eggs
1/3 c oil
1 t vanilla
1 can Eagle Brand milk
1 can frozen strawberry Bacardi daquiri mix-thawed
8 oz Cool Whip
1 pint fresh strawberries-sliced
Baker's Joy

Prepare cake mix as directed on box, adding vanilla to mix. Pour in a sprayed 13x9. While cake is still hot, poke holes in it at 1" intervals with a wooden spoon handle. Mix sweetened condensed milk and daquiri mix and pour slowly over cake in holes. Cool cake completely and frost with Cool Whip and top with strawberries.
Lisa in TX
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P.O. Box 98424
Lubbock, Texas 79499


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