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June 2016 Recipes

June 12, 2016  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

Today's Recipes
Honeybun Cake with Caramel Sauce Recipe
| Okra Fritters Recipe | Okra Fritters Recipe | Fried Green Tomatoes Recipe | Fried Corn Recipe | Fried Green Tomatoes Recipe | Cream of Cauliflower Soup Recipe | Summer Squash Recipe | Squash Casserole Recipe | Cabbage au Gratin Recipe | Chinese Green Beans Recipe

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Nancy Rogers   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Hi Nancy, Critters and Landers,
I am sorry to read Judy in Alaska has health issues that are preventing her from participating in the newsletters. I have copied and used many of her recipes and most are rated “keeper” by my husband. She will be missed. Hope she will be able to get relief from the pain.

Thanks to Nancy for introducing me to “Sparkling Ice”. It is a good alternative to sweet soda and no calories. It has the carbonation we like in soda.

As always, enjoy the stories of Ditto and Little One’s antics!
JoAnn in PA

I want to thank Robbie IN for all the good sounding Cake baked in a Crockpot recipes.
Now I have to get busy.
Thanks again, Anita in Camarillo

I still am inable to transfer the pictures of my cat from the camera to my computer.  I have read the manual and tried what it says and am unable to move the pictures. Hopefully soon the pictures will magically move from the camera to the computer. (I will call my brother and ask him to find out how to move the pictures.)

Honeybun Cake with Caramel Sauce Recipe


Cake Ingredients:
1 box butter recipe yellow cake mix
4 eggs
1 cup milk
3/4 cup vegetable oil
1 cup sugar
2 tablespoons cinnamon
1 cup brown sugar

Caramel Sauce Ingredients:*
3/4 cups sugar
1/8 cup water
1/2 cup heavy cream
1/8 cup creme fraiche or sour cream
1/4 teaspoon pure vanilla extract
Pinch of coarse salt

Make caramel sauce first. Prepare a bowl set in an ice-water bath. Place sugar and water in a saucepan and heat over medium-high heat until it boils and the sugar is dissolved. Throughout this process, use a wet pastry brush to wash down the sides of your saucepan often to prevent crystal formation. Reduce the heat to medium and cook until the mixture reaches 345 degrees on a candy thermometer (begin swirling gently when you see hints of amber, so the sugar cooks evenly), about 5-7 minutes. Immediately remove from the heat and add cream carefully (the mixture will bubble up) while whisking constantly. Return mixture to medium heat until it boils and sugar melts.

Remove from heat, and pour into the bowl set in your ice-water bath. Let the caramel cool, whisking often, for 10 minutes before whisking in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours before serving over heated honeybun cake. Can store in the refrigerator for up to 5 days.

To make honeybun cake, preheat oven to 200 degrees F. Mix together homemade or store-bought cake mix, eggs, milk, sugar, and oil. Pour this mixture into a greased 9 x 13 inch baking pan. Mix cinnamon and brown sugar together and sprinkle this mixture over the batter. Use a fork to swirl the batter over the entire cake, going to the bottom of the pan, until it is well-swirled. Bake cake at 200 degrees F for 20 minutes before increasing the temperature to 300 degrees F and baking for an additional 30 minutes. Drizzle caramel sauce over hot pieces of cake.

If you're not a caramel fan, try this glaze. Mix 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla and pour over hot cake.
Sherry (in Indiana)
Click Here to Print this Recipe 

Okra Fritters Recipe

1 pint young okra
1 tablespoon butter or margarine
1 egg
1/2 cup milk
1 cup sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
oil for frying

Wash and stem the okra, dry thoroughly and cut crosswise into thin slices. Melt the butter in a frying pan and brown the okra slightly, stirring frequently. Combine beaten egg and milk. Add gradually to sifted dry ingredients, stirring only until batter is smooth; stir in the okra. Drop the batter by spoonfuls into deep fat heated to 365F to 370F. Remove when light brown on both sides and drain on absorbent paper.
Click Here to Print this Recipe

Fried Green Tomatoes Recipe

3 large, green tomatoes
1/2 cup yellow corn meal
1 tablespoon packed brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
vegetable oil for frying

Cut each tomato into 3 thick slices. Combine corn meal, brown sugar, salt and pepper. Dip both sides of each tomato slice into corn meal mixture. Heat a small amount of oil in a large fry pan. Fry tomato slices, a few at a time, over medium high heat until golden brown on both sides, adding more oil to pan as needed. Serve immediately.
4 servings.
Click Here to Print this Recipe

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Fried Corn Recipe

8 ears tender corn
1/4 cup bacon drippings
1 cup milk
salt and pepper to taste
1 teaspoon sugar
1 tablespoon butter

Cut corn close to outer edge, then scrape the ear to remove all the milk. Add corn to bacon drippings which have been heated in heavy skillet. Add milk, salt, pepper, and sugar. Stir often as corn burns easily. Cook approximately 20 to 30 minute, adding butter during the last few minutes of cooking.
Click Here to Print this Recipe

Cauliflower Fritters Recipe

1 medium sized cauliflower
3/4 cup flour
1 egg
3/4 teaspoon baking powder
1 teaspoon sugar
pinch nutmeg
3/4 cup milk
oil for frying
1/4 teaspoon salt

Cut cauliflower into medium sized florets and cook in boiling salted water for 6 to 7 minutes or till just tender. Drain & keep aside. Beat egg with milk in a small bowl. In another bowl, mix flour, sugar, baking powder, salt and nutmeg. Gradually stir milk mixture into flour mixture and beat until smooth. Dip cauliflower florets into batter. Heat oil in a pan and fry the cauliflower in hot oil until golden brown on all sides. Drain out excess oil and serve hot.
Click Here to Print this Recipe

Cream of Cauliflower Soup Recipe

1 cauliflower, about 1 1/2 pounds, chopped
2 cups chicken stock
2 cups water
4 tablespoons butter
1/3 cup flour
1 cup milk
salt and white pepper
1 egg yolk
1/4 teaspoon lemon juice

Melt butter over medium heat; stir in flour and cook over low heat 1 to 2 minutes, stirring constantly. Pour in stock, water and milk, beating with a whisk. Cook until the mixture is smooth, stirring constantly; reduce the heat and simmer 2 minutes. Add chopped cauliflower, salt and pepper; cook, partly covered, 15 minutes. Puree or mash the cauliflower. Beat the egg yolk, and beat in several tablespoons cauliflower puree; return the mixture into the saucepan, and cook 2 minutes. Add lemon juice; season with salt and white pepper.
Click Here to Print this Recipe

Summer Squash Recipe

1-1/2 pounds yellow squash
3 tablespoons bread crumbs
2 tablespoons margarine
2 egg whites
1 tablespoon minced onion flakes
2 teaspoons margarine

Preheat oven to 350F. Wash and slice squash and put in pan of water. Cook on top of the stove until soft, drain. In a large bowl mash squash up. Add the 2 tablespoons of margarine, egg whites, onion and half of the bread crumbs, mix well. Pour mixture in a greased pan. Dot the top with 2 teaspoons of margarine and sprinkle the rest of the bread crumbs on top. Bake for 45 minutes.
Mary Ann
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Squash Casserole Recipe

3 cups summer squash, cooked
2 cups American cheese, grated
4 ounces chopped chiles
1 cup saltine crackers, crushed
1 cup milk

Cook squash until tender. Mix all ingredients in baking dish. Bake in oven at 350F for 1 hour.
Mary Ann
Click Here to Print this Recipe

Cabbage au Gratin Recipe

1 medium cabbage, coarsely shredded
1 can cream of celery soup, undiluted
1/4 cup milk
1 cup shredded process American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup fine, dry bread crumbs
2 tablespoons butter, melted

Cook cabbage in boiling water 5 to 7 minutes or until tender; drain well. Place cabbage in a lightly greased 1 1/2 quart baking dish. Combine soup, milk, cheese, salt, and pepper; mix well. Pour over cabbage. Combine bread crumbs and butter, stirring well; sprinkle over cabbage. Bake at 350F for 30 minutes.
Mary Ann
Click Here to Print this Recipe

Chinese Green Beans Recipe

1 pound fresh green beans
1 tablespoon finely chopped fresh ginger root
4 tsp dry mustard powder
1 tablespoon cold water
2 tablespoons reduced sodium soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark roasted sesame oil

Trim and slice the beans crosswise, into 1 inch lengths. Cook in rapidly boiling water about 5 minutes, or until crunchy tender. Drain beans, chill in cold water, and drain well. Mix the dressing and toss with the ginger root and green beans.
Mary Ann
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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