The Wooden Spoon Issue 6 Christmas 2009

Table of contents

Quote of the Day

So many languages in the world, and a smile
speaks them all.

News
Posted by Steve Doyle

Wooden Spoon Reading Circle

Nicole`s page

Steve's corner

Hints and tips for BUSY

WOMEN

ConniesCookingCabin Grp

Hints and Tips

Recipes

Created by Nicole C

All info recipes, hints, tips, poems have

been sent to me my varies people I knew in
past groups , on yahoo.
Our Newsletter Page 1
The Wooden Spoon Issue 6 Christmas 2009

Latest news “Welcome”

There comes a point in your life when you

realize who matters,
who never did,
HI everyone,
who won't anymore...
Well I have decided to start up my and who always will.
So, don't worry about people from your
newsletter today, it will still have
past,
recipes , poems, stories and book reviews there's a reason why they didn't make it to
but will not be from groups I belong to. your future.
If you would like to contribute to my
newsletter, in keeping with the format I Be kinder than necessary because everyone
you meet is fighting some kind of battle!
have , please email me at
dollface57@hotmail.com From a dear Friend of mine

Hope you enjoy my newsletter and

always looking for new feedback so
don’t be shy.

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The Wooden Spoon
The Wooden Spoon
Reading circle****
Book Review: Beyond Indigo
By Nair, Preethi, Fiction, Action in England
This book is a nice story of a woman, who is born to
Indian parents and is brought up by them in England.
Being married to an Indian guy and having many
Indian friends, I enjoyed the reading, since it showed
the very common struggle young ppl face: finding a
balance between the traditions and values of your
parents and their culture versus the traditions and
culture of the country and generation you grow up in.
This story really reminds me of a movie: "Band it like
Backham", but is about slightly older woman who
struggles with her passion for painting and her desire
to make it her career. Along with this
passion is her passion for
independence, individual thinking
and defining herself in life firstly as a
person and not necessarily only an
Indian girl. It is a good enjoyable
read that most of us, who either
moved to another country, or having
friends that moved to another
country, will be able to find instant
connection with. (Review by Agnes,
September '07)
This book was my random pick while I was in Delhi,
India.
Book Review: Bleachers (2003)
By Grisham, John, Fiction, Action in USA
This is a second book of Grisham that has nothing to
do with the law, or crimes. It follows "The Painted
House" with the theme of relationships, this time
football players and their coach. I really dislike
football, but I liked this book. It is full of controversial
feelings that the whole hearted football coach leaves
his players with. Interesting reading! (Review by
Agnes, January '07)
Our Newsletter
Issue 6 Christmas 2009
Book Review: Because I Said So
By Camille Peri & Kate Moses, Autobiographies,
Action in USA
This book is a collection of the real life short stories
written by women who have one thing in common:
they are mothers. The women are a great sample from
our society: different colors, religions, ages,
backgrounds, and social classes. They each have
different desires in life, different dreams and different
approach to their lives. One thing that they all write
about is how did their life change when they became
mothers. They write about everyday struggles and the
choices they make. It is interesting to read about a
single Muslim mother struggling within her
community, yet holding her head high, about the
mother who was on top, yet lost it all when the
market crashed, about single mothers, mothers going
through divorces, about mothers of rebellious
teenagers, about mothers struggling with cancer, or
miscarriages, and about mothers juggling careers with
children. They are all women, women with stories.
You might ask: why would I read
about it? Well, if you are a mother, I
am sure you will relate to many of
the stories. If you are not a mother,
you will relate to many of the stories,
because your friends are mothers
and you will see them in many of the
women in the stories. The interesting
thing about the book is that at the
same time you read so many
perspectives on life and motherhood.
You might learn thing or two about why some
women make choices they make and why they act the
way they act. It is a nice read.
(Review by Agnes, April '08)
This book was recommended to me by Larisa.
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The Wooden Spoon Issue 6 Christmas 2009

Book Review: The Photographer’s Eye

The Bomber:
By Marklund, Liza, Fiction, Action in
Sweden
"The Bomber" takes place after "Studio
69" and "Paradise" and is as enjoyable.
It shows yet another aspect of Swedish
social issues, outlook on women,
business and work. Another great book
by Marklund about the same crime
journalist, Annika. If you liked the 2
previous ones, keep on reading, since
each book is about something different,
but yet has connecting aspect of Annika
and some of the social issues! This book
was also made into a movie, which was
also very good. No movie is as good as
a book, but I have to say that the 2
movies based on Merklund's books are
really good. I do not say that often!
Good read again! (Review by Agnes,
January '07)
This book was recommended to me by
Andreas.
(2007) !!! NEW: April '08 !!!!
By Michael Freeman, Photography
This book is an excellent learning source on the
subject of photography. What I mean by that is that it
will not teach you the technical aspects that any entry
level photography course teaches you. I touches on
importance of knowing the technique and your
equipment, but does not tutor you on that. This is
what I actually needed when I got this book. I already
got familiar with my new Canon 40D and the lenses I
bought for it. Few months back I also took a
photography course, so my technical aspect were
covered. Now, this book was making me think about
the actual decisions I need to make while taking
photos. Of course each photographer has a different
way of seeing the world, but it is good to know some
tips and rules from the pros before you venture out
into the world and start being creative. I really liked
this book. You learn a lot and can visualize what you
are learning. Freeman takes you from one great image
to another illustrating the points he describes. The
book is appealing from the visual point of view and
from the material it presents. Good pick!
(Review by Agnes April 2008)
This book was given to me by Andreas. Thank you. :o)

The Broker
By Grisham, John, Fiction, Action in USA
It is a book about corruption, CIA, spies, etc. It
is in line with Grisham's theme of mystery. It is
definitely enjoyable read that will keep you
guessing. (Review by Agnes, January '07)

The Chamber
By Grisham, John, Fiction, Action in USA
One of Grisham's books made into movie. And
again, the book is much more insightful and
interesting. A criminal case is what takes you
throughout the plot, that's not a surprise. The
main point of the book though is the
relationship of a man on a death row and his
estranged grandson, his lawyer. Learning the
truth about the crime and the grandfather's Back to TOC
believes makes it an interesting twist in the
book. Another good entertaining read. (Review
by Agnes, January '07)

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The Wooden Spoon Issue 6 Christmas 2009
Book Review: Letters from Thailand(2002)

By Sirising, Supa (Botan), Fiction, Action in

Thailand
This book is a real joy. I could not put it down. I read
some of the reviews of the book and I definitely do
not like it when people call the book racist. Whoever
does that did not understand the book and what is
portrays. The book is about Chinese immigrants
living in Thailand. It is written in the form of letters
from the Chinese man written to his mother over the
period of 22 years. Since the character is Chinese, he
describes his life (which includes Thai people) from
his perspective. His opinions do not always represent
the truth, but show a true meaning of prejudice,
isolation and close-mindless immigrants tend to have
when they live in their closed community abroad. I
can see similar trend in few communities in the USA,
so the book could really apply to any immigrant
minority in any country. I found a book more
amusing than anything. The description of how Thai
and Chinese people see each other in Thailand is not
how they really are. I can see, however, how the
impression can be easily created, when the
communities do not mix and see only the outer shells
of each other. Each community has common
behaviors that can be applied to many of its members,
leading to incorrect generalizations. Coming back to
the book though, I feel like I learnt more about
Chinese culture and understood it better. The book
describes the lives of 3 generations of a Chinese
family living in Bangkok, trying to hold on to its
culture and find balance between Thai and Chinese
way of life. Since the book is a series of letters, which
are personal, you will really learn details of the
Chinese family life. You get to know the main
character and feel his pain, happiness, sorrow, love,
hate and understand his way of thinking (whether
you agree with it or not). It is a touching story of a
son, husband, friend, father and a grandfather, a
Chinese businessman, who is trying to live his life to
the best of his ability and knowledge. (Review by Thanks to Anges S a very good friend of mine in
Agnes, January '08) Dallas…watch for more of her great reviews in
upcoming issues…
This was my random pick while I was in Bangkok,
Thailand.

Back to TOC

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The Wooden Spoon Issue 6 Christmas 2009
Chat Icons
Love emote: <3
Have you ever wondered when on a chat how
to make some of those icons well give these a
Pacman: :v
try :

Robot: :|]
Happy emote: :) or :-)

Weird guy’s face: :putnam:

Really happy emote: :D or :-D

Wink emote: ;) or ;-) NEWShark emoticon: (^^^)

Happy eyes: ^_^

Laughing eyes: >:o

Cat smile: :3

Grumpy: >:-(

Sad: :( or :-(

Crying emote: :’(

Shocked emote: :o or :-o

Glasses emote: 8) or 8-)

Cool shades: 8-|

Rude: :p or :-p

Woot?!: O.o

Dork emote: -_-

Duhhh emote: :/ or :\

Devil emote: 3:)

Angel emote: O:)

Kiss emote: :-* or :*

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The Wooden Spoon Issue 6 Christmas 2009
Sensational Sweet Potato Cake

Source: Louisiana Sweet Potato Commission

Nicole C
The more friends we have around the world the
better chance we will have for peace
Nicole
Life is short, Break the rules, Forgive quickly,
Kiss slowly, Love Truly, Laugh uncontrollably,
And never regret anything that made you Smile.
Pound Cake Cookies
2 sticks butter (no substitute)
1 cup sugar
2 egg yolks
2-1/2 cups all-purpose flour
1 tsp. vanilla
Cream butter and sugar
Add egg yolks
Stir in vanilla and flour
Roll into balls and place on greased cookie
sheet
Flatten with a fork to about 1-1/2 in
diameter
Bake in a 350 degree oven until edges are
golden brown (approx 12 minutes)
spokesperson, Holly Clegg.
Move over carrot cake & try this fabulous 3
layer spicy cake iced with a rich Cream Cheese
Frosting. This popular cake is easily prepared
with a cake mix.
1 pkg reduced-fat yellow cake mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 lg eggs
2 tbsp canola oil
1 1/3 c water
1 (15-oz) can sweet potatoes (yams), drained,
mashed or 1 c fresh sweet potatoes, cooked,
mashed
1 c drained crushed pineapple
1 tsp vanilla
Cream Cheese Frosting:
1 (8-oz) pkg light cream cheese
3 tbsp margarine
1 (16-oz) box powdered sugar
1 tsp vanilla
Heat oven to 350°F. Coat 3 (9") round cake pans
with nonstick cooking spray & dust with flour.
In lg mixing bowl, combine cake mix, cinnamon,
nutmeg, eggs,
oil, water, sweet potatoes, crushed pineapple &
vanilla. Mix at low speed until well combined.
Pour into prepared pans. Bake for 20-25 min or
until toothpick
inserted comes out clean. Cool; ice cake with
Cream Cheese Frosting. Cream Cheese Frosting:
In mixing bowl, blend together cream cheese &
margarine. Gradually
add powdered sugar mixing until smooth. Add
vanilla. Blend again.
serves 16-20
Per Serving: cal 272.2, 22% from fat, fat 6.88g,
protein 3.052g, carb 50.33g, chol 34.86mg, sod
262.2mg

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The Wooden Spoon
People are like stained glass windows:
They sparkle and shine when the sun is out,
But when the darkness sets in, their true
beauty is revealed only if there is a light
shining from within.
SIMPLE OLD FASHIONED BISCUITS
PUDDING
1 can of biscuits (10 in a can)
1 1/2 cup milk
1/2 cup sugar
2 eggs
2 tsp of butter
1 tsp of vanilla flavor
Preheat oven to 350 degrees.
Cook biscuits in advance or use leftovers.
Soak biscuits in milk until they have
softened, mash your biscuits up in a bowl.
Add sugar, butter, vanilla, then eggs.
Stir well until it looks like crumbs; not too
soupy.
Bake for a least 15 minutes or less - just
until brown on top.
Our Newsletter
Issue 6 Christmas 2009
Dream Cake
Makes 1 Cake
From the kitchen of Kolton Robertson and Nana
1 box of white or yellow cake mix
1 box of instant vanilla pudding
1 block of softened cream cheese
Softened whipped cream
milk as much as needed
Images/metric
Prepare cake mix according to directions on
package or box. Only pour 1/2 of the prepared
cake batter into a 9x13 inch pan. Bake cake as
directed, watching
carefully. It will not take as much time as usual.
Let cool. In a medium mixing bowl mix pudding
and cream cheese on low speed. Add milk until
the mixture
becomes spreadable and no longer lumpy. Spread
over cooled cake. Spread softened whipped cream
over the pudding mixture and enjoy. So simple
yet so good.
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The Wooden Spoon Issue 6 Christmas 2009

Cinnamon Morning Delight

Makes 10 portions
From the kitchen of Arnie
1 cup margarine, softened
2 3/4 cups sugar-divided
2 teaspoons vanilla extract
4 medium eggs
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream (16 ounces)
2 tablespoons cinnamon-ground
1/2 cup chopped walnuts
Images/metric
In a large mixing bowl, cream butter and 2 cups
of sugar until fluffy. Add vanilla. Add eggs, one
at a time, beating well after each addition.
Combine flour,
baking powder, soda and salt. Add alternately
with sour cream, beating just enough after each
addition to keep batter smooth. Spoon 1/3 of
batter into
a greased 10 inch tube pan. Combine cinnamon,
nuts and remaining sugar. Sprinkle 1/3 over
batter in pan. Repeat layers 2 more times. Bake
at 350 degrees
for 60-70 minutes or until cake tests done. Cool
for 10 minutes. Remove from pan to cool
completely. Butter top and let melt.
Let Go Of Sorrow
I've heard it said don't go to bed
while hanging on to sorrow,
you may not have the chance to laugh
with those you love tomorrow.
You may not mean the words you speak
when anger takes its toll,
you may regret your actions
once you've lost your self-control.
When you've lost your temper
and you've said some hurtful things,
think about the heartache that
your actions sometime bring.
You'll never get those moments back,
such precious time to waste,
and all because of things you said
in anger and in haste.
So if you're loving someone
and your pride has settled in,
you may not ever have the chance
to say to them again...
"I love you and I miss you
and although we don't agree,
I'll try to see your point of view,
please do the same for me."
Author Unknown

Sugar

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The Wooden Spoon Issue 6 Christmas 2009

__ Christmas Traditions

_PUMPKIN PIE CAKE Christmas Stockings

1 lg. can Libby's pumpkin pie mix
3 eggs
6 oz. evaporated milk
1 box yellow cake mix
1 1/2 c. chopped nuts (walnuts or pecans)
1/2 c. melted butter
Beat pumpkin pie mix, eggs and evaporated milk
together and pour into a 9"x13" pan lined with
wax paper. Sprinkle cake mix over top, sprinkle
nuts on top
and drizzle melted butter over the top. Bake at
350 degrees for 1 hour. Cool at least 1/2 hour
before taking out of pan. Serve so pumpkin is on
top and
garnish with Cool Whip.
According to legend, a kindly nobleman
grew despondent over the death of his
beloved wife and foolishly squandered his
fortune. This left his three young daughters
without dowries and thus facing a life of
spinsterhood.
The generous St. Nicholas, hearing of the
girls' plight, set forth to help. Wishing to
remain anonymous, he rode his white horse
by the nobleman's house and threw three
small pouches of gold coins down the
chimney where they were fortuitously
captured by the stockings the young women
had hung by the fireplace to dry.

Mistletoe
Mistletoe was used by Druid priests 200
years before the birth of Christ in their
winter celebrations. They revered the plant
since it had no roots yet remained green
during the cold months of winter.

The ancient Celtics believed mistletoe to

have magical healing powers and used it as
an antidote for poison, infertility, and to
ward of evil spirits. The plant was also seen
as a symbol of peace, and it is said that
among Romans, enemies who met under
mistletoe would lay down their weapons
and embrace.

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The Wooden Spoon
Scandinavians’ associated the plant with
Frigga, their goddess of love, and it may be
from this that we derive the custom of
kissing under the mistletoe. Those who
kissed under the mistletoe had the promise
of happiness and good luck in the following
year.
Holly, Ivy and Greenery
In Northern Europe Christmas occurred
during the middle of winter, when ghosts
and demons could be heard howling in the
winter winds. Boughs of holly, believed
to have magical powers since they remained
green through the harsh winter, were often
placed over the doors of homes to drive evil
away. Greenery was also brought indoors to
freshen the air and brighten the mood
during the long, dreary winter.
Legend also has it that holly sprang from
the footsteps of Christ as he walked the
earth. The pointed leaves were said to
represent the crown of thorns Christ wore
while on the cross and the red berries
symbolized the blood he shed.
Poinsettias
A native Mexican plant, poinsettias were
named after Joel R. Poinsett, U.S.
ambassador to Mexico who brought the
plant to America in 1828. Poinsettias were
likely used by Mexican Franciscans in their
17th century Christmas celebrations. One
legend has it that a young Mexican boy, on
his way to visit the village Nativity scene,
realized he had no gift for the Christ child.
He gathered pretty green branches from
along the road and brought them to the
church. Though the other children mocked
him, when the leaves were laid at the
manger, a beautiful star-shaped flower
appeared on each branch. The bright red
petals,
Our Newsletter
Issue 6 Christmas 2009
often mistaken for flowers, are actually the
upper leaves of the plant.
The Candy cane
It was not long after Europeans began using
Christmas trees that special decorations
were used to adorn them. Food items, such
as candies and cookies, were used
predominately and straight white candy
sticks were one of the confections used as
ornamentation. Legend has it that during
the 17th century, craftsmen created the
white sticks of candy in the shape of
shephreds' crooks at the suggestion of the
choirmaster at the Cologne Cathedral in
Germany.
The candy treats were given to children to
keep them quiet during ceremonies at the
living creche, or Nativity scene, and the
custom of passing out the candy crooks at
such ceremonies soon spread throughout
Europe.
According to the National Confectioner's
Association, in 1847 German immigrant
August Imgard used the candy cane to
decorate a Christmas tree in Wooster,
Ohio. More than 50 years later, Bob
McCormack of Albany, Georgia supposedly
made candy canes as treats for family,
friends and local shopkeepers.
McCormack's brother-in-law, Catholic
priest Gregory Keller, invented a machine
in the 1950s that automated the production
of candy canes, thus eliminating the usual
laborious process of creating the treats and
the popularity of the candy cane grew.
More recent explanations of the candy
cane's symbolism hold that the color white
represents Christ's purity, the red the blood
he shed, and the presence of three red
stripes the Holy Trinity. While factual
evidence for these notions does not exist,
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The Wooden Spoon
they have become increasingly common
and at times are even represented as fact.
Regardless, the candy cane remains a
favourite holiday treat and decoration.
Christmas cards
A form of Christmas card began in England
first when young boys practiced their
writing skills by creating Christmas
greetings for their parents, but it is Sir
Henry Cole who is credited with creating
the first real Christmas card. The first
director of London's Victoria and Albert
Museum, Sir Henry found himself too busy
in the Christmas season of 1843 to compose
individual Christmas greetings for his
friends.
He commissioned artist John Calcott
Horsley for the illustration. The card
featured three panels, with the center panel
depicting a family enjoying Christmas
festivities and the card was inscribed with
the message "A Merry Christmas and a
Happy New Year to You."
Rudolph the Red-nosed Reindeer
The Chicago-based Montgomery Ward
company, department store operators, had
been purchasing and distributing children's
coloring books as Christmas gifts for their
customers for several years. In 1939,
Montgomery Ward tapped one of their own
employees to create a book for them, thus
saving money. 34-year old copywriter
Robert L. May wrote the story of Rudolph
the Red-nosed Reindeer in 1939, and 2.4
million copies were handed out that year.
Despite the wartime paper shortage, over 6
million copies had been distributed by 1946.
May drew in part on the story "The Ugly
Duckling" and in part from his own
experiences as an often taunted, small, frail
Our Newsletter
Issue 6 Christmas 2009
youth to create the story of the misfit
reindeer. Though Rollo and Reginald were
considered, May settled on Rudolph as his
reindeer's name.
Writing in verse as a series of rhyming
couplets, May tested the story as he went
along on his 4-year old daughter Barbara,
who loved the story
Sadly, Robert Mays wife died around the
time he was creating Rudolph, leaving
Mays deeply in debt due to medical bills.
However, he was able to persuade
Sewell Avery, Montgomery Ward's
corporate president, to turn the copyright
over to him in January 1947, thus ensuring
May's financial security.
May's story "Rudolph the Red-Nosed
Reindeer" was printed commercially in 1947
and in 1948 a nine-minute cartoon of the
story was shown in theatres. When
May's brother-in-law, songwriter Johnny
Marks, wrote the lyrics and melody for the
song "Rudolph the Red-Nosed Reindeer",
the Rudolph phenomenon was born.
Turned down by many musical artists
afraid to contend with the legend of Santa
Claus, the song was recorded by Gene
Autry in 1949 at the urging of Autry's
wife. The song sold two million copies that
year, going on to become one of the best-
selling songs of all time, second only to Bing
Crosby's "White Christmas".
The 1964 television special about Rudolph,
narrated by Burl Ives, remains a holiday
favourite to this day and Rudolph himself
has become a much-loved Christmas
icon.
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The Wooden Spoon
Hanukkah
Commencing on the 25th day of the Hebrew
month Kislev, Hanukkah is a Jewish
holiday commemorating the rededication of
the Holy Temple in Jerusalem after
its desecration by the Syrians.
In 168 BC, members of the Jewish family
Maccabee led a revolt against the Greek
Syrians due to the policies of Syrian King
Antiochus IV which were aimed
at nullifying the Jewish faith. Part of this
strategem included changing the Beit
HaMikdash - the Holy Temple in Jerusalem
- to a Greek temple complete with idolatry.
Led by Judah Maccabee, the Jews won
victory over the Syrians in 165 BC and
reclaimed their temple.
After cleansing the temple and preparing
for its rededication, it was found there was
not enough oil to light the N'er Tamid, an
oil lamp present in Jewish houses of
worship which represents eternal light.
Once lit, the lamp should never be
extinguished.
A search of the temple produced a small
vial of undefiled oil -- enough for only one
day. Miraculously, the Temple lights
burned for eight days until a new supply of
oil was brought. In remembrance of this
miracle, one candle of the Menorah - an
eight branched candelabra - is lit each of the
eight days of Hanukkah. Hanukkah, which
means dedication, is a Hebrew word when
translated is commonly spelled Hanukah,
Chanukah, and Hannukah due to different
translations and customs.
The tradition of receiving gifts on each of
the eight days of Hanukkah is relatively
new and due in part to the celebration's
proximity to the Christmas
season.
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Issue 6 Christmas 2009
Kwanzaa
Doctor Maulana Karenga, a Professor at
California State University in Long Beach,
California, created Kwanzaa in 1966. It is a
holiday celebrated by millions of African-
Americans around the world, encouraging
them to remember their African heritage
and consider their current place in America
today. Kwanzaa is celebrated from
December 26 to January 1 and involves
seven principles called Nguzo Saba: Umoja
(Unity), Kujichagulia (Self-determination),
Ujima (Collective Work and Responsibility),
Ujamaa (Cooperative Economics), Nia
(Purpose), Kuumba (Creativity), and Imani
(Faith).
In the Kwanzaa ritual, seven candles called
Mishumaa Saba are placed in a Kinara, or
candleholder, which is then set upon the
Mikeka, a mat usually made of straw.
Three green candles are placed on the left,
three red candles on the right and a black
candle in the center, each candle
representing one of the seven principles
of the celebration. One candle is lit each day
of the Kwanzaa celebration, beginning from
left to right The colors of Kwanzaa ~ black,
red and green ~also have a special
significance. Black symbolizes the faces of
the African people, Red symbolizes the
blood they have shed, and Green represents
hope and the color of the motherland. The
name itself - Kwanzaa - is a Swahili word
meaning "fruits of the harvest."
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The Wooden Spoon Issue 6 Christmas 2009

Magic Lemon Meringue Pie

1 15 oz can sweetened condensed milk

½ cup lemon juice
2 egg yolks, reserve whites for meringue
1 8-inch graham cracker crumb pie shell

Blend milk, lemon juice, and egg yolks until

thick. Pour into
pie shell. Top with meringue.

I Use this meringue topping on pies.

Ingredients:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

Preparation:
Beat egg whites until frothy; gradually add
sugar, continuing to
beat until stiff peaks form. Add vanilla or other
flavoring.
Spoon onto pie, spreading to crust edge to seal
filling in. Bake
at 325° for 15 to 18 minutes (time my vary),
until nicely
browned. Be careful not to burn.

Note: For a higher topping, use 3 egg whites, 6

tablespoons
sugar, and 1/2 teaspoon vanilla. Double the
recipe for a larger
pie or two pies.

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The Wooden Spoon Issue 6 Christmas 2009
an equal amount of regular margarine. Do not
As long as forever, I will stay by your side; use lowfat spread or light margarine for baking.
I`ll be your companion, your friend and Buttermilk - 1 cup
your guide 1 tablespoon vinegar or lemon juice + enough
milk to equal 1 cup
Chocolate, semi-sweet
1 square (1 oz.)
3 tablespoons chocolate morsels; or 1 square (1
oz.) unsweetened chocolate + 1 tablespoon sugar.
Chocolate, unsweetened
1 square (1 oz.)
3 tablespoons unsweetened cocoa + 1 tablespoon
shortening or vegetable oil.

Hints & Tips

Cocktail sauce - 1 cup
"Emergency Substitutions"
1 cup ketchup + 2 tablespoons horseradish
(or to taste)
When you´re out of an ingredient you need for a
Confectioners' sugar
recipe,You might have other ingredients on hand
1 cup granulated sugar + 1 tablespoon
That you can use as a substitute.
cornstarch; Process in a blender until powdery.
Cornstarch - 1 tablespoon
Out of This?
2 tablespoons flour
Try using this instead.
Corn syrup
Allspice - 1 teaspoon
Dissolve 3/4 cup sugar in 1/4 cup hot water.
1/2 teaspoon cinnamon + 1/2 teaspoon ground
Cool to room temperature before using.
cloves
Cream - 1 cup
Baking mix, such as Bisquick® - 1 cup
3/4 cup milk + 1/4 cup melted butter or 1 use
1 cup flour + 1-1/2 teaspoons baking powder +
cup evaporated milk
1/2 teaspoon salt + 3 tablespoons solid
1 egg
shortening (such as Crisco®)
1/4 cup egg substitute
Baking powder
Flour, self-rising - 1 cup
1/4 teaspoon baking soda + 1/2 teaspoon cream
1 cup all-purpose flour + 1-1/2 teaspoons baking
of tartar.
powder + 1/2 teaspoon salt.
Bread crumbs - 1 cup
Garlic, 1 clove minced
3/4 cup cracker crumbs.
1/8 to 1/4 teaspoon dry minced garlic; or 1/8
Bread crumbs, seasoned - 1 cup
teaspoon garlic powder.
1 cup plain bread crumbs + 1 tablespoon grated
Honey - 1 cup
parmesan cheese + 2 teaspoons all purpose
1-1/4 cups sugar + 1/3 cup water
seasoning + 1/8 teaspoon garlic powder.
Italian seasoning
Chicken or beef broth
1 teaspoon oregano + 1 teaspoon basil + 1
1 cup hot water + 1 teaspoon instant bouillon
teaspoon sage.
granules or 1 bouillon cube.
Ketchup ( to use in a recipe) - 1 cup
Brown sugar - 1 cup
1 cup tomato sauce + 1/4 cup sugar + 2
3/4 cup granulated sugar + 1/4 cup molasses
tablespoons vinegar
Butter
Lemon juice - 1 teaspoon
1/2 teaspoon vinegar

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The Wooden Spoon Issue 6 Christmas 2009
Milk, whole - 1 cup Wine
1/2 cup evaporated milk + 1/2 cup water 1/2 cup grape juice
Molasses - 1 cup Yogurt, plain (in a recipe)
1 cup honey Use an equal amount of sour cream
table end
Mustard, dry - 1 teaspoon
1 tablespoon prepared mustard.
Oil - 1 cup
1 cup melted solid shortening or 1 cup melted
margarine
Onion - 1 cup chopped
1/4 cup dry minced onion or 1 teaspoon onion
powder

Pumpkin pie spice - 1 teaspoon

1/2 teaspoon cinnamon + 1/4 teaspoon ginger +
1/8 teaspoon nutmeg +1/8 teaspoon ground
cloves.
Ricotta cheese - 1 cup
1 cup cottage cheese + 1 tablespoon skim milk
Self-rising flour - 1 cup
2 tsp. Baking powder + 1/4 tsp. Salt + enough
all purpose flour to equal 1 cup
Shortening - 1 cup
1 cup butter or margarine.
Sour cream - 1 cup
1 cup plain yogurt; or 1 tablespoon lemon juice
+ enough evaporated milk to equal 1 cup.
Tapioca, as a thickener - 1 tablespoon
3 tablespoons flour
Tartar sauce - 1/2 cup
6 tablespoons mayonnaise or salad dressing + 2
tablespoons pickle relish
Tomato puree - 1 cup
2 tablespoons tomato paste + enough tomato
sauce to equal 1 cup
Tomato sauce - 1 cup
1 can(3 oz) tomato paste + 1/2 cup water
Tomatoes, canned - 1 cup
Simmer 1-1/3 cups fresh tomatoes wedges for 10
minutes
Vinegar - 1 teaspoon
2 teaspoons lemon juice. Back to TOC
Whipped cream
Prepare whipped topping mix or use frozen
whipped topping such as Cool Whip®

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The Wooden Spoon Issue 6 Christmas 2009

CHOCOLATE PUDDING CAKE

APPLE CAKE
1 c. cooking oil (any kind)
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
3 c. diced apples (unpeeled)
1 c. nuts (walnuts) I use pecan
Mix oil and sugar, add eggs and beat well.
Add vanilla. Sift dry ingredients and add to
the sugar, oil and eggs mixture. Stir in
apples and nuts (this will be thick).
Bake in 9 x 13 pan at 350 degrees 1 hour or
until golden brown and firm.
marilyn
1 scant cup semi-sweet chocolate chips
2/3 cup milk
1/3 cup sugar
1 large egg yolk
2 sticks unsalted butter, at room
temperature
1 teaspoon vanilla extract
Grind or grate the chocolate chips in a food
processor or blender to a fine consistency.
In a small bowl, whisk together the egg
yolk with 2 tablespoons of the sugar until
light and lemony colored. Combine the
remaining sugar and milk in a small
saucepan and heat until tiny bubbles appear
along the edges of the pan. Remove from
heat, and pour small amount of the hot
mixture into the egg, stir and pour the egg
and milk mixture back into the pan. Cook
over low heat until the mixture begins to
thicken or reaches 185 degrees F. Remove
from heat and add the hot mixture to the
chocolate in the blender or food processor.
Add the softened butter and vanilla (do not
use cold butter), and process 1 minute or
until smooth. Pour into cake pan and freeze
overnight. Allow to sit at room temperature
45 minutes before serving.
Submitted by: CM

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The Wooden Spoon Issue 6 Christmas 2009

SWEET FRUIT CAKE

2 eggs
2 c. water
2 pkgs. Pillsbury Date Quick Bread Mix
2 c. pecans (halves or chopped)
2 c. raisins
2 c. (12-13 oz.) candied cherries
1 c. candied pineapple, cut into wedges
Corn syrup
Heat oven to 350 degrees. Grease and flour
bottom and sides of 12-cup fluted tube pan
or 10" tube pan. In large bowl, combine
eggs and water. Add remaining ingredients;
by hand, stir until combined. Pour into
prepared pan. Bake at 350 degrees for 75 to
85 minutes or until toothpick inserted in
center comes out clean. Cool 30 minutes;
loosen edges and remove from pan. Cool
completely. Wrap in plastic or foil and store
in refrigerator. If desired, glaze with warm
corn syrup before serving; decorate with
candied fruits and nuts. 24 to 36 servings.

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Our Newsletter Page 18

The Wooden Spoon Issue 6 Christmas 2009

Forgiveness
Forgiveness is letting go of the pain
and accepting what has happened,
because it will not change.

Forgiveness is dismissing the

blame.
Choices were made that caused the hurt;
Steve Doyle`s Corner we each could have chosen differently,
but we didn't.
Steve is has been a very kind dear friend to me
and he is also blind, but writes such beautiful
poem for me to share with you. Forgiveness is looking at the
pain, Learning the lesson it has produced,
And understanding what we have learned.

Forgiveness allows us to move

on toward a better understanding
of universal love and our true purpose.

Forgiveness is knowing that

love is the answer too all questions,
and that we all are in some way connected.

Forgiveness is starting over with knowledge

Honey and Pepper for Coughs
that we have gained.
It is saying:
A natural remedy for coughs is a teaspoon of "I forgive you, and I forgive myself.
honey with a pinch of ground black pepper 2-3 I hope you can do the same."
times a day. Another formula uses a pinch of
ground white pepper instead of black pepper. .
What is the difference between black and white .*Angelique*
pepper? A black peppercorn is picked when still
green and dried in the sun until it turns black. A
white peppercorn ripens fully on the vine before
it is picked. Black pepper has a slightly hotter
flavour and aroma. If you grind the pepper as
you use it, it will have lots more flavour than if it
was ground in a factory months ago.

Thanks Steve
Good friends are hard to find, harder to leave,
and impossible to forget.

__._,_._

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The Wooden Spoon
Just like a rose
Just like a rose,
so precious and rare,
is the forever friendship
the two of us share.
Planted with kindness,
it's warmed by the sun
of caring and sharing,
laughter and fun.
It's grounded in trust
and nurtured by love,
with a sprinkling of grace
from God up above.
Tears of sadness and joy,
like dew, renew this friendship
I share with you.
And in the heart's garden,
we find the room to be ourselves,
to grow and bloom.
and impossible to forget
A blessing of beauty unsurpassed,
our friendship's a flower
Our Newsletter
Issue 6 Christmas 2009
What You Mean to Me
As far as the ocean is wide
through miles and miles of sea;
You will be someone special
a true miracle to me.
As high upon the mountain tops
as high as one can climb;
You will be so dear to me
the best friend I can find.
As many stars that twinkle
throughout the heavens above;
You will be a a bright reminder
of what it means to love.
Good friends are hard to find, harder to leave,
Steve
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Page 20
The Wooden Spoon Issue 6 Christmas 2009
TIP OF THE DAY over blueberries.
2. Mix together eggs, milk, and maple syrup.
Wooden Kitchen Items, Keeping Fresh Pour evenly over entire
Sprinkle your wooden salad bowls and pan. Cover and refrigerate 4 hours or
cutting boards overnight.
with salt and then rub them with a lemon to 3. Preheat oven to 350°. Bake covered for 40
freshen them minutes. Uncover, bake
an additional 30 - 40 minutes, or until
puffed, browned, firm and
thoroughly cooked. Cut into 24 squares and
keep warm.
4. For sauce: in a large pot, thoroughly blend
sugar and cornstarch.
Stir in water. Cook over medium-high heat,
stirring occasionally,
Baked Blueberry Brunch until mixture boils, thickens, and turns clear
- about 7-8 minutes.
24 Slices of bread, cubed 5. Stir in blueberries and simmer until
(may use French bread, brioche, or any type berries burst. Remove from
white bread). heat and stir in butter and lemon juice. Keep
1 lb. Cream cheese - cut into cubes warm.
2 C. Blueberries 6. To serve: pour about 1/4 to 1/2 C. sauce
1/4 C. Orange zest over each portion. Serve
24 Large eggs hot.
1 qt. Milk
1 C. Maple syrup

Sauce:
3 C. Sugar
2/3 C. Cornstarch
3 C. Water
3 C. Blueberries
1 T. Lemon juice
3 T. Butter

1. Place 1/2 the bread cubes on the bottom Back to TOC

of a spray-coated
12x20x2" pan. Scatter cream cheese, 2 C. of
blueberries, and orange
zest over bread. Place remaining bread cubes

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 The Wooden Spoon Issue 6 Christmas 2009
“Ode to My Groupies”
Recipes
Our beginnings were humble; we formed simply to
chat.
Quickly it seemed we evolved much more than that.
Friendships developed in a wink of an eye;
together we laugh, together we cry.

Need to share a problem or requesting a prayer,

we are here for you all, more than willing to share.
Lemon Creams with Strawberries Need a laugh or a recipe, we have tons to spare.
COOKING TIME Why you ask? It’s because we really care.

Active Time: 10 minutes Some are young; others are old.

Total Time: 4 hours and 10 minutes Some are shy; others are bold.
INGREDIENTS Some are lurkers; we don’t mind that.
When you need a friend, you know where we’re at.

1 Tbsp unflavored gelatin In person, we may never ever meet,

3 containers (6 oz each) lowfat lemon yogurt but we’ve become a global “family” that cannot be
2 boxes (12 oz each) frozen sweetened beat.
strawberries, thawed To close this ode, I just want to say,
PREPARATION You guys surely always brighten my day!

1. Have six 4-oz molds or custard cups ready. Copyright © 2005 Jeanne Maack. All Rights
Reserved.
2. Sprinkle gelatin over 1&#8260;4 cup cold
water in a small saucepan. Let
stand 1 to 2 minutes. Stir with heatproof rubber
spatula over
medium-low heat until steaming and gelatin
dissolves.

3. Put yogurt into a medium bowl; add 1 to 2

drops yellow food color,
if desired. Stir in gelatin with a whisk until
well blended. Divide
among molds. Refrigerate at least 4 hours or
until set.

4. To unmold: One at a time, dip each mold to

the rim in warm (not
hot) water about 10 seconds. Place a dessert
plate over mold. Invert Back to TOC
plate and mold together and shake down
sharply to release cream.
Repeat if needed. Spoon strawberries and juice
around cream

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The Wooden Spoon Issue 6 Christmas 2009
hour by car, and her serving bowl
was too large for their cooler. She had a
cut lemon and squeezed fresh
juice on just before setting it on the table.
She put the two lemon halves
on top of the salad. They added a bit of
garnish, and, toward the bottom of
the bowl, were squeezed again to add some
zing to whatever missed the first
drizzle.

Lemon Orzo With Baby Spinach and

Feta

2 cups dried orzo

2 cups feta cheese, diced or cubed
2 cups baby spinach
1 bunch blanched asparagus sliced into bit
size pieces
1/2 cup Olive Oil
Zest of 4 lemons Cream Cheese Banana Bread
Juice of 1 lemon
1/2 teaspoon salt 1 C. sugar
1/4 teaspoon pepper 1 8 oz. pkg. cream cheese, softened
1 C. mashed ripe bananas
1. Cook orzo according to package 2 eggs
directions. Drain and rinse under cold 2 C. buttermilk biscuit mix
water to stop the cooking. Toss with 1 1/2 C. chopped walnuts (can use pecans)
Tablespoon Olive Oil. Reserve.
2. In a large bowl, combine reserved orzo
Cream sugar and cream cheese until light and
with feta cheese, baby spinach,
fluffy.
asparagus, olive oil lemon zest and lemon
juice. Toss to mix. Beat in banana and eggs.
3. Season with salt and pepper. Add biscuit mix and pecans.
4. Can be made 2 days in advance. Keep Pour into a greased and floured 9x5x3 inch loaf
refrigerated until serving. pan.
Bake at 350 degrees for 1 hour or until done.
Notes: Instead of tossing the spinach with Cool before slicing.
the orzo, the spinach was used
to line the serving bowl. I think I like that
idea better since the leaves
shouldn't get as bruised, and the person
could take more or less a/c
preference. Likely Spring Mix salad greens
would work the same and give
variety in colour and taste. I don't think
larger leaves would work as well
since they couldn't be 'spooned up' without
disturbing the whole bowl of
salad.
The lady had the bowl nestled in a larger
bowl with ice in the bottom to
keep it cold since she had to come over an Back to TOC

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The Wooden Spoon Issue 6 Christmas 2009
We've also tried some finely sliced small
carrots, sliced radish and diced
colored peppers.

The recipe is quite versatile and always

demolished. If you try it, use
what's available.

Chicken Salad
(serves 5 or 6 as a 'meal')

2 cups cooked chicken, cubed (breast is

really good; poach it or buy it
already cooked) Lemon Cake
1/4 cup celery, finely sliced, or diced
1/4 cup green onion, sliced (Use both white 1 box Lemon Super Moist Cake Mix
and green parts; especially 1 container Rich and Creamy Lemon Frosting
attractive sliced thinly on the diagonal) 1 package Instant Lemon Jello Pudding Mix
1/2 cup halved seedless green grapes 1 15 oz RealLemon Lemon Juice
1/2 cup halved seedless red and/or black 2 eggs
grapes 1/3 c Vegetable Oil
1/4 cup chopped walnuts, sunflower or
pumpkin seeds, chopped pecans, OR well Lemon Cake
drained sliced water chestnuts
Preheat oven to 350 degrees. Mix the Lemon
1/2 cup sour cream
Pudding in with the cake mix, then add 1 1/4 c
1/2 cup mayonnaise OR salad dressing
Lemon Juice (substituting water) into the dry
Pinch nutmeg
Salt and fresh ground Pepper to taste mix and 2 eggs, use mixer until blended.
1/8 tsp lemon zest (optional) Mixture will have a thicker then normal
constency. Bake as directed on the box for a 9x
Combine sour cream, salad dressing 13 pan. Take out of the oven and let cool and
nutmeg and lemon zest (if using). then frost with Icing Mixture.
Add balance of ingredients and fold till
everything is coated with the Lemon Frosting
mayonnaise and sour cream mixture. Mix rest of Lemon Juice with the frosting to
Cover and chill till ready to serve. taste. Frost Cake.
Can be served on lettuce lined platter with
some diagonally sliced green This is oh my God lemony... But we LOVE it.
onion on top. (I used them to make
'flowers', with washed chives for the
stems.)
We have also substituted fresh peaches,
cubed; apple - washed and cored,
then diced with skin on; halved, drained
sweet cherries; drained pineapple
tidbits. Back to TOC

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The Wooden Spoon
ASPARAGUS WITH HOT BACON DRESSING
2 medium Slices of bacon, finely-chopped
1/2 md Onion, finely chopped
1/4 c Vinegar
1/4 c Water
1/4 ts Salt
2 tsp sugar
1 pound Asparagus, cooked
Brown bacon on cookie sheet in oven until crisp.
Drain VERY well. Spray skillet with non stick
spray. Saute onion, and cook until tender. Add
bacon, and toss lightly. Add vinegar, water, and
salt. Bring to boil; remove from heat. Add sugar.
Pour dressing over hot asparagus and serve.
Our Newsletter
Issue 6 Christmas 2009
Fresh Tomato Parmesan Appetizers
Roma or other plum tomatoes
Freshly grated Parmesan cheese
Baguette
Salt and pepper to taste
Olive Oil
Cut slices of baguette very thinly with a sharp
serrated knife. On each slice place one thin slice
of tomato, salt and pepper to season, dash of
garlic powder, and sprinkle with a little
Parmesan. Lastly, drizzle a very small amount of
olive oil over the top. Broil until warmed and
cheese is heated. Serve warm. Notes: These are
VERY simple but very good. You can top with
finely shredded basil if you wish or minced
parsley. You could substitute mozzarella for the
Parmesan. They look nicest with a thin, perfectly
round slice of tomato, which is why I used a
plum tomato, for the size. You can use any
smaller fresh tomato.
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Page 25
The Wooden Spoon
Hints and Tips
for Busy WOMEN.
A To Z of Spices
ALLSPICE: These small dark, reddish-brown
berries are so called because their
aroma and flavor resemble a combination of
cinnamon, cloves and nutmeg. Use
berries whole in marinades; for boiling and pot
roasting meats and poultry;
in fish dishes, pickles and chutneys. Also
available ground and excellent for
flavoring soups, sauces and desserts.
ANISE: Commonly called asniseed, these small,
brown oval seeds have the sweet, pungent
flavor of licorice. Also available ground. Use
seeds
in stews and vegetable dishes, or sprinkle over
loaves and rolls before baking. Try ground anise
for flavoring fish dishes and pastries for fruit
pies.
CARAWAY: Small brown, crescent-shaped seeds
with a strong liquorices’ flavor and especially
delicious as a flavoring in braised cabbage and
sauerkraut recipes, breads (particularly rye),
cakes and cheeses.
Our Newsletter
Issue 6 Christmas 2009
CARDAMOM: Small, triangular-shaped pods
containing numerous small black seeds
which have a warm, highly aromatic flavor. You
can buy green or black cardamoms although the
smaller green type is more widely available.
CAYENNE: Orangey-red in color, this ground
pepper is extremely hot and pungent. Not to be
confused with paprika which, although related,
is mild flavored.
CHILI POWDER: Made from dried red chilies.
This red powder varies in flavor and hotness,
from mild to hot. A less fiery type is found in
chili seasoning.
CINNAMON & CASSIA: Shavings of bark from
the cinnamon tree are processed and
curled to form cinnamon sticks. Also available in
ground form. Spicy, fragrant and sweet, it is
used widely in savory and sweet dishes.
Cassia (from the dried bark of the cassia tree) is
similar to cinnamon, but less delicate in flavor
with a slight pungent *bite*.
CLOVES: These dried, unopened flower buds
give a warm aroma and pungency to foods, but
should be used with care as the flavor can
become overpowering. Available in ground
form. Cloves are added to soups, sauces, mulled
drinks, stewed fruits and apple pies.
CORIANDER: Available in seed and ground
form. These tiny, pale brown seeds have a mild,
spicy flavor with a slight orange peel fragrance.
An essential spice in curry dishes, but also
extremely good in many cake and cookie
recipes.
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The Wooden Spoon
CUMIN: Sold in seed or ground. Cumin has a
warm, pungent aromatic flavor and
is used extensively in flavor curries and many
Middle Eastern and Mexican dishes. Popular in
Germany for flavoring sauerkraut and pork
dishes.
Use ground or whole in meat dishes and stuffed
vegetables.
FENUGREEK: These small, yellow-brown seeds
have a slight bitter flavor which, when added in
small quantities, is very good in curries,
chutneys and pickles, soups, fish and shellfish
dishes.
GINGER: Available in many forms. Invaluable
for adding to many savory and sweet dishes and
for baking gingerbread and brandy snaps. Fresh
ginger root looks like a knobby stem. It should
be peeled and finely chopped or sliced before
use. Dried ginger root is very hard and light
beige in color. To release flavor, "bruise" with a
spoon or soak in hot water before using. This
dried type is more often used in pickling, jam
making and preserving. Also available in
ground form, preserved stem ginger and
crystallized ginger.
MACE & NUTMEG: Both are found on the same
plant. The nutmeg is the inner kernel of the fruit.
When ripe, the fruit splits open to reveal
bright red arils which lie around the shell of the
nutmeg - and once dried are known as
mace blades. The flavor of both spices is very
similar - warm, sweet and aromatic, although
nutmeg is more delicate than mace. Both spices
are also sold ground. Use with vegetables;
sprinkled over egg dishes, milk puddings
and custards; eggnogs and mulled drinks; or use
as a flavoring in desserts.
PAPRIKA: Comes from a variety of pepper
(capsicum) and although similar in color to
Our Newsletter
Issue 6 Christmas 2009
cayenne, this bright red powder has a mild
flavor.
PEPPER: White pepper comes from ripened
berries with the outer husks removed.
Black pepper comes from unripened berries
dried until dark greenish-black in color. Black
pepper is more subtle than white. Use white or
black
peppercorns in marinades and pickling, or
freshly ground as a seasoning. Both are available
ground. Green peppercorns are also unripe
berries with a mild, light flavor. They are canned
in brine or pickled, or freeze-dried in jars. They
add a pleasant, light peppery flavor to sauces,
pates and salad dressings. Drain those packed in
liquid and use either whole or mash them lightly
before using. Dry green peppercorns should be
lightly crushed before using to help release
flavor, unless otherwise stated in a recipe.
POPPY SEEDS: These tiny, slate-blue seeds add
a nutty flavor to both sweet and savory dishes.
Sprinkle over desserts and breads.
SAFFRON: This spice comes from the stigmas of
a species of crocus. It has a distinctive flavor and
gives a rich yellow coloring to dishes, however,
it is also the most expensive spice to buy.
Available in small packets or jars (either
powdered or in strands - the strands being far
superior in flavor). This spice is a must for an
authentic paella or Cornish Saffron Cake.
Also an extremely good flavoring for soups, fish
and chicken dishes.
SESAME SEEDS: High in protein and mineral
oil content, sesame seeds have a crisp texture
and sweet, nutty flavor which combines well in
curries and with chicken, pork and fish dishes.
Use also to sprinkle over breads, cookies and
pastries before baking.
STAR ANISE: This dried, star-shaped seed head
has a pungent, aromatic smell, rather similar to
Page 27
The Wooden Spoon
fennel. Use very sparingly in stir-fry dishes.
Also good with fish and poultry.
TURMERIC: Closely related to ginger, it is an
aromatic root which is dried and ground to
produce a bright, orange-yellow powder. It has
a rich, warm, distinctive smell, a delicate,
aromatic flavor and helps give dishes an
attractive yellow coloring. Use in curries, fish
and shellfish dishes, rice pilafs and lentil
mixtures. It is also a necessary ingredient in
mustard pickles and piccalilli.
All spices should be stored in small airtight jars
in a cool, dark place, as heat, moisture and
sunlight reduce their flavor.
Our Newsletter
Issue 6 Christmas 2009
Handy Hints
Stuff a miniature marshmallow in the bottom of
a sugar cone to prevent ice cream drips.
Use a meat baser to "squeeze" your pancake
batter onto the hot griddle, and you'll get
perfectly shaped pancakes every time.
Cure for headaches: Take a lime, cut it in half
and rub it on your forehead. The throbbing will
go away.
To keep potatoes from budding, place an apple
in the bag with the potatoes.
To prevent egg shells from cracking, add a pinch
of salt to the water before hard-boiling.
To get the most juice out of fresh lemons, bring
them to room temperature and roll them under
your palm against the kitchen counter before
squeezing.
Handy Hint #1:
MAKE A REFRESHING BODY POWDER: Here's
a body powder that will keep you cool and fresh
and is made with simple things you already have
in your kitchen cupboard: cornstarch, vanilla
powder, and honey. Just mix together: 1
tablespoon of vanilla powder 1 cup of
cornstarch
Handy Hint #2: A teaspoon of lemon juice added
to your dishwashing
detergent can help boost grease cutting power :-)
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Page 28
The Wooden Spoon
TIP OF THE DAY
How to Choose Potatoes
White: There are three types of white potatoes:
"new," all purpose, and baking. Look for
potatoes that are firm, well shaped, smooth with
small eyes, and free from large cuts or bruises.
Avoid ones that are green, have sprouts, or are
dried up. UP.SO. No. 1 is the grade most
often seen in stores and shows high quality.
Sweet: Most sweet potatoes on the market today
are yams, which are moist, with orange skin and
somewhat of a sweet flavor. Look for well
shaped, firm, yet smooth bright skins that are
free from signs of decay. Even a small amount of
decay can affect the taste of the whole potato.
Types of decay are: wet, soft decay; dry, firm
decay that starts at the end; and dry rot on the
sides with obvious places of decay. Sweet
potatoes do not keep well, so purchase only a
few at a time. Sweet potatoes should be stored in
a dry place at about 55°I.
How to Handle and Store Potatoes
They can be bruised, so handle with care.
If stored correctly, all-purpose and baking
potatoes will keep for many months; new
potatoes will keep for many weeks.
Before you store them, set aside any that are
bruised or cracked and use them first.
Do not wash potatoes before you store them.
Store in a cool (45° to 50°I), dark place with lots
of air circulation.
Issue 6 Christmas 2009
or two baked white or sweet potatoes is in the
microwave.
In most microwave ovens, a middle sized potato
cooks in about 4 minutes. If cooking more than
one potato, add 1 to 2 minutes for each. After it
is cleaned, prick the potato with a fork and put
in a circle at least one inch apart on a double
layer of paper towels. Turn the potatoes halfway
through the cooking time. Before testing for
doneness, allow some standing time while they
keep cooking. Wrap them in paper towels and
turn a bowl over on them. Do not wrap in foil
after cooking. Foil tends to steam not bake them.
Serving Potatoes
With baked potatoes, try nonfat yogurt, nonfat
or low-fat sour cream or cottage cheese. Or serve
plain boiled potatoes with skim milk or
low-fat margarine. Try other spices such as
pepper, herbs, and parsley for a final touch of
color and flavor.
It's Not the Potato's Fault
Potatoes have a reputation of being high in fat.
Actually, they are low in fat and also provide a
great source of vitamin CO and potassium. The
skin is an excellent source of fiber.

If potatoes are stored at 70° to 80°I, they should

be used within a week. If it is any warmer, they
will sprout and shrivel.

If stored below 40°I for a week or more, they Back to TOC

may become sweet due to the starch turning to
sugar. For better flavor, store potatoes at a
temperature higher than 40°I for one to two
weeks before using them.

How to Cook Potatoes in the Microwave Oven

One of the fast and easy ways to make just one

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The Wooden Spoon
ConniesCookingCabin
These recipes are from my friend Connie
Recipes:
German Sweet Chocolate Pie
1 (4 oz) pkg. Bakers German Sweet Chocolate
1/3 C. milk
4 oz. cream cheese softened
2 T. sugar
1 (8 oz) tub Cool Whip
1 Keebler Ready Pie Crust
additional whipped topping for garnish
Microwave chocolate and 2 T. of the milk in
large microwaveable bowl on high for 1 1/2 to 2
minutes or until chocolate is almost melted,
stirring halfway through heating time. Stir until
chocolate is completely melted.
Beat in cream cheese, sugar and remaining milk
until well blended. Refrigerate 10 minutes. Stir
in whipped topping until smooth. Spoon into
crust.
Freeze 4 hours or until firm. Garnish with
additional whipped topping if desired.
Let stand at room temperature 15 minutes or
until pie can be cut easily.
Posted by Dorie
Our Newsletter
Issue 6 Christmas 2009
Greek Tossed Pasta Salad
Feta, olives and tomatoes give a ready-in-30-
minutes pasta salad its
classic Greek inspiration.
1 box Betty Crocker® Suddenly Salad® Caesar
pasta salad mix
1/4 cup water
3 tablespoons vegetable oil
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2
cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
4 oz crumbled feta cheese (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1. Empty pasta mix into 3-quart saucepan 2/3
full of boiling water. Gently boil uncovered 12
minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to
drain well.
3. In large bowl, stir together seasoning mix,
water and oil. Stir in pasta and remaining
ingredients. Toss with croutons and Parmesan
topping. Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix
following High Altitude
directions on box.
Posted by Jemmie
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The Wooden Spoon Issue 6 Christmas 2009

Crunchy Asian Pasta Salad

A soy sauce dressing adds Asian inspiration to a

veggie and fruit
pasta salad.

Orange Slice Cake

1 box Betty Crocker® Suddenly Salad® classic
pasta salad mix
3 1/2 cups all-purpose flour
1 package (3 oz) Oriental-flavor ramen noodle
1/2 teaspoon salt
soup mix
1 cup butter
3 tablespoons sugar
2 cups white sugar
3 tablespoons vegetable oil
4 eggs
2 tablespoons white vinegar
1 teaspoon baking soda
2 tablespoons water
1/2 cup buttermilk
1 tablespoon soy sauce
16 ounces orange-flavored fruit slice jelly
3 cups coleslaw mix
candies, chopped
1 cup snow pea pods, strings removed, cut
1 cup chopped dates
diagonally into 1/2-inch pieces
2 cups chopped walnuts
1/2 cup sliced almonds, toasted
1 cup flaked coconut
1 can (15 oz) mandarin orange segments,
1 cup orange juice
drained
2 cups confectioners' sugar
1. Empty pasta mix into 3-quart saucepan 2/3
Sift flour and salt together.
full of boiling water. Gently boil uncovered 12
Cream butter or margarine and sugar well. Add
minutes, stirring occasionally.
eggs, flour mixture, soda, and buttermilk; mix
2. Drain pasta; rinse with cold water. Shake to
well. Fold in orange slices, dates, nuts, and
drain well.
coconut. Pour batter into a greased and floured
3. In large bowl, stir together seasoning mixes
tube pan.
from pasta mix and soup mix, sugar, oil,
Bake at 300 degrees F (150 degrees C) for 1 3/4
vinegar, water and soy sauce. Add pasta,
to 2 hours. Remove cake from oven. Mix
coleslaw mix, pea pods, almonds and oranges;
together juice and confectioner' s sugar; pour
toss to combine.
over hot cake while still in pan. Cool cake in pan
4. Just before serving, coarsely crush dry
for 20 minutes. Turn out onto cake plate. Cool
noodles from soup mix; stir into pasta mixture.
completely.
Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix
Dorie
following High Altitude directions on box.
http://groups. yahoo.com/ group/CakeRecipe
Posted by Jemmie sOnly/

Our Newsletter Page 31

The Wooden Spoon Issue 6 Christmas 2009

Spiced Applesauce Cake

1/3 C. butter or margarine

1 C. brown sugar
1 egg
1 C. thick applesauce
1 1/2 C. flour
1 t. baking powder
Apple Crumb Cake
1 t. baking soda
1 t. ground cinnamon
1 pkg. yellow cake mix (2 layer)
1/2 t. ground allspice
1/4 C. butter
1/2 t. ground nutmeg
2 eggs
dash salt
1 C. sour cream
1/2 C. raisins
1 (21 oz) can apple pie filling
3/4 C. chopped nuts
1/3 C. brown sugar
apple glaze:
1 t. ground cinnamon
1 C. powdered sugar
2 T. apple juice
Preheat oven to 350. In a mixing bowl combine
food coloring (optional)
cake mix, butter and 1 egg until crumbly.
Cream butter and sugar until smooth. Add egg
Reserve 1/2 cup. Press remaining crumb
and beat well. Stir in applesauce. Mix flour,
mixture into an 8" square pan. Blend remaining
baking powder, baking soda, spices and salt.
egg with sour cream, spoon over crumb
Add to butter mixture. Stir and beat until well
mixture. Stir apple pie filling with brown suga
blended. Add raisins and nuts. Stir to blend.
and cinnamon. Spoon over sour cream mixture.
Turn batter into greased and lightly floured
Sprinkle with reserved 1/2 C. crumb mix. Bake
bundt cake pan. Bake at 375 until cake is done
for 40 minutes or until filling is bubbly and
and pick inserted in center comes out clean,
topping is browned. Cool before serving.
about 45 minutes. Let cake rest in pan for a few
minutes. Then turn out onto rack. Pour glaze
over cake while it is still warm. Let glaze drizzle
Dorie
down sides of cake. Garnish with fresh apple
http://groups. yahoo.com/ group/Momsmenupl
an slice when serving if desired.

Dorie
http://groups. yahoo.com/ group/Momsmenupl
an/

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The Wooden Spoon Issue 6 Christmas 2009

Next issue 7

A New Year 2010

I do hope you enjoyed this issue and should you

want to contribute remember email me at

dollface57@hotmail.com

Don’t forget to send in your book reviews

for our new section Wooden Spoon Readers
Circle ,your reviews will be posted here in
the newsletter and your yummy recipes,
poems and even funny stories .

Nicole

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