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Peach Sangria

On 1 Aug 2005 at 16:33, Dezarhea wrote:

> My Husband has fallen in love with olive gardens peach sangria....and
> all I can find are the recipies for their berry or red......can you
> please help me find a recipie for their peach sangria.
> Dezarhea 

Hi Dezarhea,

Sorry, the Olive Garden recipe is not available. However, below are three others.


White Wine And Peach Sangria 

1 (750-ml) bottle dry white wine
3/4 cup peach brandy
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup sugar
1/2 (16-ounce) package frozen unsweetened sliced peaches
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved

Stir first 4 ingredients in large pitcher until sugar dissolves. Add peaches and all grapes. 
Refrigerate sangria­a until well chilled, about 2 hours. Serve over ice.

Makes 6 cups.
Peach Sangria 
Serves 6 

4 cups Chianti wine 
1/2 cup peach puree 
1/4 cup fresh lemon juice 
2 tablespoons superfine sugar 
4 super-ripe peaches, pitted and quartered 
1 cup club soda 

Combine all ingredients in a large pitcher with ice. Note: you can make the sangria the 
day before, without adding the club soda. Stir in the soda just before serving. 
Serve chilled in wine glasses. 
Peach Sangria

1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches

Mix together the wine, sugar, brandy and lemonade until well mixed. Add in
the peaches, and refrigerate overnight.

Serve the next day from a large pitcher filled with ice.

Adapting Recipes to the Crockpot

Found this on a message board:

Guide for Adapting Recipes

In most cases, all ingredients can go into your Crock Pot in the 
beginning and cook all day. Many preparatory steps are unnecessary 
when using the crock pot. A few hints:

1. Allow sufficient cooking time
2. Cook with cover on
3. Remember liquids don't "boil away" as in conventional cooking. 
Usually you'll have more liquid at the end of cooking instead of less.
4. It's "one step" cooking: many steps in the recipe may be deleted.
Simply add ingredients to the crock pot at one time and cook 8 to 12 hours
(add any liquid last)
5. Vegetables do not over-cook as they do when boiled in your oven or in
your range. Therefore, everything can go into your crock pot at one time.
Exception: milk, sour cream or cream should be added during the last hour.

Time Guide:
If recipe says:
15 to 30 minutes: 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW*
35 to 45 minutes: 3 to 4 hours on HIGH, or 6 to 10 hours on LOW*
50 minutes to 3 hours: 4 to 6 hours on HIGH, or 8 to 18 hours on LOW*

*Most uncooked meat and vegetable combinations will require at least 
8 hours on low.

Use less in slow cooking -- usually about half the recommended amount. 
One cup liquid is enough for any recipes unless it contains rice or pasta.

Herbs and Spices:
Leaf or whole herbs and spices are preferred, but their flavour power may 
increase -- use half recommended amount. If you use ground herbs and
spices, add during the last hour of cooking.

Dried beans, especially red kidney beans, should be boiled before adding 
to a recipe. Cover the beans with 3 times their volume of unsalted water 
and bring to a boil. boil 10 minutes. Discard water after boiling.
Beans must be softened completely before combining with sugar and/or acid 
Note: sugar and acid have a hardening affect on beans and will prevent softening.
After boiling beans 10 min., reduce heat, cover and allow to simmer 1 1/2 hours 
or until beans are tender. Soaking in water, if desired, should be completed 
before boiling. discard water after soaking or boiling.

Sautéing vegetables:
Generally not necessary. Stir in chopped or sliced vegetables with other 
ingredients. Only exception: egg plant should be par-boiled or sautéed, 
due to strong flavour. Since vegetables develop their full flavour potential 
with slow cooking, expect delicious results even when you reduce quantities. 
Because vegetables take longer to cook than meat, slice or chop them when 

Pasta and rice:
If recipes calls for cooking noodles, macaroni, etc. cook before adding to 
crock pot. Don't overcook - just till slightly tender. If cooked rice is 
called for, stir in with other ingredients. Add 1/4 cup extra liquid per 
1/4 cup of raw rice. Use long grain converted rice for best cooking results 
in all-day cooking.

Milk, cream and sour cream tend to break sown during extended cooking. 
When possible add during last hour of cooking. Condensed soups may be 
substituted for milk etc and can cook for extended times.

Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients 
to crock pot then add water only to cover. If thinner soup is desired, 
add more liquid at serving time. If Milk-based recipes have no other 
liquid for initial cooking, add 1 to 2 cups water. Then during last hour 
of cooking, stir in milk or cream as called for.

Pear Honey

On 2 Aug 2005 at 6:35, Hilda wrote:

> I am looking for a recipe for home made canned pears that My family
> made when I was a child in Delaware. All I can remember is that they
> used pears and coconut and called it Pear Honey The pears were cut
> into quarters or halves and cooked with the coconut, it may have had
> other ingredients but not sure. when in the jar it had a slight pink
> color I hope you can help me.
> Thank you
> Hilda 

Hi Hilda,

See below for several versions of this recipe.


Pear  Honey

 Ingredients :
 7 lb. pears
 5 lb. sugar
 1 (20 oz.) can crushed pineapple
 1 lemon, sliced
 1 (7 oz.) pkg. coconut, optional

 Preparation :
    Grind pears.  For each cup of pears add 1 cup sugar.  Add
 pineapple, lemon and coconut.  Cook slowly in a large heavy pot
 until thickened. Put in pint jars and seal.  
 Pear  Honey

 Ingredients :
 6 c. pears, grind fine
 1 c. crushed pineapple, drained
 2 c. coconut
 8 c. sugar

 Preparation :
    Cook slowly until thick, about 2 hours.
Pear  Honey

 Ingredients :
 7 lb. pears (after peeled)
 3 1/2 to 4 lb. sugar
 1/2 c. cold water
 1 big can crushed pineapple
 2 cans Bakers angel flake coconut

 Preparation :
    Cut up pears and cook until tender.  Mash up with potato masher,
 add other ingredients, cook slow in thick cooker until thick.  Jar
 up and seal.
Pear  Honey

 Ingredients :
 9 c. ground pears
 12 c. sugar
 1 lg. can crushed pineapple
 4 oranges, peel and grind
 1 can angel flake coconut

 Preparation :
    Cook pears and sugar for 10 minutes.  Mix all together and cook
 40 minutes. Seal in hot jars.   

Cheese Pennies

On 31 Jul 2005 at 16:04, angeliae wrote:

> I am looking for a recipe for a cheese penny.  Have you ever heard of
> that???
> Thanks,
> Angelia 

Hello Angelia,

Is this what you mean?


Cheese  Pennies

 Ingredients :
 1/2 lb. sharp Cheddar cheese, grated
 1/2 lb. butter (real), at room temperature
 2 c. plain flour
 1/2 tsp. salt
 2 c. Rice Krispies
 Cayenne pepper to taste (depending on how hot desired)

 Preparation :
    Mix cheese and butter until well blended.  Add flour, salt, Rice
 Krispies and pepper.  Mix well.  Roll into balls the size of large
 marbles and bake on ungreased cookie sheet about 15 minutes in
 preheated 375 degree oven until lightly browned.  Remove to wire
 rack as soon as cool enough to handle.  Can be made ahead and
 frozen; allow to thaw thoroughly before serving, do NOT reheat. Will
 keep well several days in airtight container not frozen.
Cheese  Pennies

 Ingredients :
 1/3 c. margarine or butter
 1/2 lb. Cheddar cheese, shredded
 1 c. flour
 3 tbsp. onion soup mix

 Preparation :
    Combine margarine and cheese.  Add flour and soup mix.  Blend
 until dough forms a ball.  Divide in half and shape into 2 long
 rolls.  Wrap in wax paper.  Chill 1 hour.  Then bake at 400 degrees
 for 8-10 minutes on an ungreased cookie sheet.
Cheese  Pennies

 Ingredients :
 1 lb. cheese (sharp)
 1 lb. or 4 c. flour (plain)
 1 lb. butter
 1/4 tsp. red pepper
 1/4 tsp. salt

 Preparation :
    Grate cheese and mix with soft butter.  (Mix with hands gradually
 sifting in flour, salt and pepper.)  Chill overnight.  The next day
 shape dough into small balls.  Place on cookie sheet and flatten
 with fork.  Pecans may be added on top.  Bake 350 degrees until
 golden, 5-7 minutes.  
Cheese  Pennies

 Ingredients :
 2 c. Cracker Barrel cheese
 1/2 lb. butter
 1/4 tsp. cayenne pepper or 6 drops pepper sauce
 1/2 tsp. salt
 2 c. butter

 Preparation :
   Shred cheese; warm to blend with butter, salt and pepper to fine,
 granulated consistency.  Add flour; use hands.  Divide into 3-4
 parts.  Mold into cylinders between Saran Wrap until 1-inch
 diameter.  Chill.  Cut 1/8 slices.  Bake on lightly greased baking
 sheet until light brown, about 8-10 minutes.

Rice Flour Bread

i found this for rice bread hope this helps

On 2 Feb 2005 at 0:27, Kathy 

Rice Flour Bread 


2 tsp Sugar  
1/2 cup Warm Water (110 degrees)  
1 Tb Yeast, Active Dry  
1-1/4 cup Water  
1/4 cup Vegetable Shortening  
1 cup Brown Rice Flour  
2 cups White Rice Flour  
1/4 cup Sugar  
3-1/2 tsp Xanthan Gum  
2/3 cup Milk Powder (Non-Fat Dry)  
1-1/2 tsp Sea Salt  
2 large Eggs 

Place in a small mixing bowl:

2 tsp sugar
1/2 cup luke warm water

Sprinkle over above mixture: 1 Tb dry active yeast. Set aside for 10 minutes

Combine in saucepan:

1-1/4 cup water
1/4 cup shortening
Heat until shortening melts. Cool to lukewarm.

Combine in mixing bowl:

1 cup brown rice flour
2 cups white rice flour
1/4 cup sugar
3-1/2 tsp xanthan gum
2/3 cup nonfat dry milk
1-1/2 tsp sea salt

Add yeast mixture to flours. Blend well. Add shortening/water mixture. Blend well.

Add: 2 large eggs, mix at highest speed of mixer for 2 minutes.

Pour dough into greased bowl. Let rise in warm place until doubled
(approximately 1 to 1-1/2 hours). Return to mixing bowl. Beat 3 minutes.
Pour dough into 2 small greased loaf pans (or 1 large pan). Let rise until
dough is slightly above tops of pans.

Bake at 400degrees F for 10 minutes. Place foil over bread and bake 50
minutes longer (slightly less making 2 small loaves).

Note: Measure ingredients VERY carefully. The dough appears more like cookie
dough rather than bread dough, so don't be alarmed.

Yield: 1 large loaf or 2 small loaves


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