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June Cleaver Club Letter F Recipes

Last post 05-22-2008 2:09 PM by BellesMother1. 31 replies.
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  • 05-15-2008 9:33 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    Fettuccine is one of my DD's favorite meals, so she asks for this often.
     
    FETTUCCINE ALFREDO
     
    16 oz fettuccine
    1/2 cup butter
    1 cup cream (I use milk)
    1/2 cup Parmesan cheese
    1 tsp salt
    1/4 tsp pepper
     
    Cook fettuccine according to pkg directions. When pasta is almost done, combine butter and cream in saucepan over med-low heat. Bring to a slow simmer. Drain pasta, return to saucepan. Add cream mixture along with cheese and salt and pepper. Toss gently.
     
    "Our relatives are the family that we are born with, our friends are the family we choose."

  • 05-15-2008 1:00 PM In reply to

    Re: June Cleaver Club Letter F Recipes

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    I got this from Amy (cooknchic). Have not tried it yet, but I'm positive I would love it.

    Frozen Cherry Salad Loaf

    Ingredients

    1 can dark, sweet cherries (16oz.)
    1 can crushed pineapple (8oz.)
    1 can mandarin oranges (11oz.)
    1 pkg. cream cheese (8oz.)
    1 cup sour cream
    1/4 cup sugar
    1/4 tsp. salt
    2 cups mini marshmallows

    Directions

    Drain fruits. Let cream cheese stand till room temperature and then
    beat until fluffy and blend in sour cream, sugar, and salt. Fold in
    fruits, marshmallows, and pecans. Pour into 8x4 inch loaf pan and
    freeze 6 hours or overnight. Serves 8. Remove from freezer 30 minutes
    before serving.

    ***Amy's note~I might line the pan with plastic or foil that hangs over the edges, so you can pull the loaf out in one piece and then slice***

  • 05-19-2008 12:23 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    French Fried Deviled Eggs

     

     

    6 Eggs; hard boiled

    1 tsp. Worcestershire sauce

    1 tsp. Dry mustard

    1/2 tsp. Salt

    1/2 tsp. White pepper

    1/8 tsp. Tabasco sauce

    1 tbsp. Sweet relish

    3 tbsps. Mayonnaise

    2 Egg yolks

    Sifted flour

    Fine bread crumbs

    Cut eggs lengthwise. Remove yolks and mash with fork. Add with sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise. Blend well. Stuff whites and put eggs back together and hold with toothpicks.  

     

    Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until golden brown. Drain eggs on brown paper and remove toothpicks. Parmesan cheese does wonders for scrambled eggs. Sprinkle on it while eggs are cooking.  

     

    Likewise Tabasco added to eggs while beating them is a wonder worker as to the flavor.

     

    Source: Tona in Bama 

     

  • 05-19-2008 12:25 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    FUDGY CHOCOLATE COOKIE BARS

    1 3/4 c. flour

    3/4 c. confectioners' sugar

    1/4 c. cocoa

    1 c. (2 sticks) butter

    1 (12 oz.) pkg. semi-sweet chocolate chips

    1 (14 oz.) can condensed milk (not evaporated)

    1 tsp. vanilla

    1 c. chopped nuts

    Preheat oven to 350 degrees. In medium bowl, combine flour, sugar and
    cocoa. Cut in butter until crumbly; it will be dry.      

     

    Press firmly on bottom of 9x13 inch pan. Bake 15 minutes.

    Melt 1 cup of chips with milk and vanilla in medium saucepan over
    medium heat. Pour over baked crust, spread evenly, top with nuts and
    remaining chips.      

     

    Press down firmly! Bake 20 minutes or until set.
    Cool 20 minutes. Refrigerate. Cut into bars.      

     

    Good to make day ahead.

     

    Makes 24-36 bars.

     

    __._,_.___

     

    Source: Jazzie

     

  • 05-19-2008 12:26 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    French Toast Baked in Honey Pecan Sauce

    4 Eggs; beaten

    3/4 c. Half and half

    1/2 T. Brown sugar

    1 t. Vanilla extract

    4 Thick slices French Bread

    1/4 c. Butter

    1/4 c. Brown sugar

    1/4 c. Honey

    1/4 c. Maple syrup

    1/4 c. Chopped pecans

    Combine the eggs, half and half, brown sugar, and vanilla extract in a
    small bowl. Pour half the mixture into a baking dish.      

     

    Place the bread in the pan and top with the other half of the egg mixture.
    Refrigerate, covered overnight.

    Melt the butter in a 9x13- inch baking dish and stir in the brown
    sugar, honey, maple syrup, and pecans. Add the soaked bread slices.

     

     

    Bake at 350 degreesfor 30 to 35 minutes until puffed adn brown. Serve
    immediately.

     

    Source: Connie

     

  • 05-19-2008 12:28 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    Funny Bunny Biscuits

     

    1 can Pillsbury Grands Biscuits (8 biscuits to a can)

    Raisins and/or dried cranberries

    Slivered almonds

    1/2 cup sifted confectioners' sugar

    1 tablespoon milk

    Red food coloring (to tint the icing pink)

    Preheat oven to 375 degrees. Lightly coat a large cookie sheet with vegetable spray. Separate biscuits and place 4 on prepared sheet. Cut the remaining four biscuits in half; lengthen halves to form the ears. Carefully attach ears to whole biscuits to complete the bunny head.

    To give each face a character, press the raisins or cranberries for the eyes, nose and mouth and the almonds for the whiskers. Bake for 11 to 15 minutes or until golden brown. Using a wide spatula, gently remove bunnies to a wire rack. Cool slightly.

    In a small bowl, combine powdered sugar, milk and food coloring. Frost each ear pink. Best served immediately. Yields 4 large Funny Bunny Biscuits.

    NOTE: Use kitchen scissors to cut the biscuits in half for ears.

     

    Source: Tona in Bama 

     

  • 05-19-2008 12:30 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    Feta-Stuffed Greek Burgers 

     

     

    These burgers combine the unique flavor of feta with oregano, red onion and garlic to make a tastychange to your normal hamburger. You could also use ground turkey with this recipe. 

     

    Prep time: 10 minutesCooking time: 10 minutesTime Saving Tips: This is a very quick recipe to prepare!Makes: 4 servings 

     

    Ingredients:

     

    1 pound ground beef, extra lean

     

    1 tablespoon garlic, minced

     

    1 teaspoon oregano

     

    2 tablespoons red onion, minced

     

    1/4 teaspoon black pepper

     

    1 ounce feta cheese, crumbled

     

    4 hamburger buns, whole wheat 

     

    Directions: 

     

    1. Preheat grill (or broiler). 

     

    2. Combine ground beef, garlic, oregano, red onion, and black pepper; form into 8 patties 

     

    3. Divide feta evenly on top of 4 of the patties. 

     

    4. Top with other 4 patties and pinch edges to seal. 

     

    5. Place burgers on grill, cook until desired doneness, flipping once (approximately 10-12 minutes).For best flavor, don't overcook. 

     

    Suggested Side Dishes: 

     

    Sliced tomatoes and cucumbers tossed with a splash of olive oil and balsamic or red wine vinegar,salt and pepper. 

     

    Nutritional Content Per Serving:Calories - 338 Total fat - 14gSaturated fat -5g Cholesterol -69mgSodium - 348mg Total carbohydrate -27gDietary fiber - 2g Protein - 29gCalcium - 17% Iron - 32% Recommended Daily Value, based on 2,000calorie diet 

     

  • 05-19-2008 12:33 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    FRENCH BREAD PUDDING

     

    1 cup sugar

    8 tablespoons (1 stick) BUTTER, softened

    5 eggs, beaten well

    1 pint (2 cups ) half and half

    Dash of cinnamon

    1 tablespoon pure vanilla

    1/4 cup raisins

    12 slices stale French Bread (sliced 1 inch thick)

    Preheat the oven to 350 degrees. Cream together the sugar and butter.

     

     

    Add eggs, cream, cinnamon, vanilla and raisins, mixing well. Pour into a 9 inch spuare pan (1 3/4 inches deep).

     

     

    Arrange the bread slices in the egg mixture and let stand for 10 mins to soak up some of the liquid.

     

    (You can tear the bread up into pieces and pour the above mixture over and press down lightly to get it to soak up the liquid....either way is great).. 

     

    Let the bread slices sit another 10 mins and push them down so that most of the bread is covered by the egg mixture.

     

    Set the pan in a larger pan filled with water to 1/2 inch from top ....Cover pudding with foil. Bake for 45 to 50 minutes, uncovering the pudding for the last 10 minutes to brown the top.  

     

    When done, the custard should still be soft not firm.
    Serve slightly warm with Lemon Sauce.

     

    LEMON SAUCE:

    1 cup sugar

    2 tablespoons cornstarch

    Mix together and stir in 2 cups of boiling water.. cook till thick.

     

    Stir in 4 tablespoons of BUTTER and 2 tablespoons fresh lemon juice and the zest from the whole lemon.

     

    Enjoy ! !

     

    Source: Barbara in Corsicana, Texas 

     

  • 05-19-2008 12:34 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    Posted by: GGma__IN    

     

    French Bread (DAK Abm)  

     

    This is better than the best French restaurant's 'crusty' French bread with a soft creamy interior. Just wait till you taste the crust!  

     

    1 C. less 1 T hot water* see NOTE

     

    2 T. butter (sweet gives the most authenic taste)

     

    1 t. salt

     

    2 T. sugar

     

    3 C. bread flour

     

    1 pkg. yeast

     

    2 stiffly beaten egg whites (room temp) 

     

    Whip the egg whites until stiff and set aside. In order listed, place all but egg whites in pan, select "French" bread if you have it or "Basic Cycle".  

     

    Once all ingredients are moist, dump in the beaten egg whites. 

     

    NOTE: * The DAK machine uses more liquid than other machines (up to 2 T; so you will need to subtract from above 1 to 2 more T. than listed).  

     

    Hope you try this recipe (Had a friend that this recipe is the only one she wanted me to make).   

     

  • 05-19-2008 12:36 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    Fudgy Brownies 

     

    6 Tablespoons margarine

    4 ounces unsweetened chocolate

    1/3 cup skim milk

    1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit

    1 egg yolk

    1 teaspoon vanilla

    1/2 cup all-purpose flour

    10 3/4 teaspoons Equal® Measure or

    36 packets Equal® sweetener or

    1 1/2 cups Equal® SpoonfulTM

    1/2 teaspoon baking powder

    1/8 teaspoon salt

    3 egg whites

    1/8 teaspoon cream of tartar

    1/3 cup coarsely chopped walnuts (optional)

    Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted.  

     

    Remove from heat; whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth.

    Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocalate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan.

    Bake in preheated 350 degree F oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Server warm or at room temperature.

    Makes 16 brownies.

    Serving size: One Brownie

     

    Yield: 16
    Exchanges: 1/2 bread, 1 fat
    Nutrition: 99 Calories, 2 g Protein, 9 g Carbo, 7 g Fat

    Source: e-cookbooks 

     

  • 05-19-2008 12:37 AM In reply to

    Re: June Cleaver Club Letter F Recipes

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    FAST AND EASY DING DONG CAKE

    1 pkg. chocolate cake mix

    1 can Ready chocolate frosting

    1/4 c. flour

    1/2 tsp. salt

    1 c. milk

    2/3 c. Butter Crisco

    1 c. sugar

    1 tsp. vanilla


     

    Bake cake and let cool. Combine flour, and salt with milk. Cook over
    low heat, stirring constantly until thick and smooth, cool; cream
    Crisco and sugar, add cooled milk mixture.      

     

    Beat until light and fluffy. Blend in vanilla. If layer cake, punch holes about 1 inch in
    diameter in first layer about 1 inch apart fill with cream filling.

     Then spread over top completely put next layer on and punch holes;
    fill with cream filling; then cover whole cake with the can frosting, top and sides.

     

    __._,_.___

     

    Source: Jazzie