Nancy, glad you had a nice holiday and got to visit with your family. Love
the newsletter, all the recipes I have tried have been fantastic!
This is for Debbie in the 11/30/2004 newsletter regarding her lasagna that was
runny.
Mine was always runny until my aunt Laura gave me her "secret".
Do not pre-cook the noodles.
You can still use the same brand of noodles as always and your regular lasagna
recipe.
When you put the lasagna together just put extra tomato sauce over the uncooked
noodles. Cover and refrigerate overnight then bake as usual, check to see if it
is done as you may need to bake it a few minutes longer.
The noodles absorb the tomato sauce and it is really very delicious. You may
have make it a few times to get the sauce amount to your liking but it will not
be watery. I also drain and pat dry with paper towels any of the other watery
ingredients especially vegetables like onion, green peppers, black olives or
mushrooms. Drain the meat well too.
I hope this helps.
Lynette in Michigan
In response to Muriel in PA, November 30 news letter.
What is double-acting baking powder?
A leavening agent
of which the most common is double-acting baking powder, called so because it
reacts first with liquids and secondly, with the heat during baking.
Periodically, check the expiration date on your can as baking powder loses its
leavening power over time.
I hope this helps, Phil in Ohio
This is for Muriel in PA in the 11-30 newsletter who wanted to know about
double acting baking powder.
I thought for sure someone had answered this, but since not. I pulled out my
cooking dictionary and here is the definition of baking powder.
Baking powder is a leavener containing a combination of baking soda , an acid
(such as cream of tartar) and a moisture-absorber (such as cornstarch). when
mixed with liquid, baking powder released carbon dioxide gas bubbles that cause
a bread or cake to rise.
There are three basic kinds of baking powder. The most common is double-acting,
which releases some gas when it becomes wet and the rest when exposed to oven
heat.
Single-acting tartrate and phosphate baking powders (hard to find in most
American markets because of the popularity of double-acting baking powder)
release their gases as soon as they're moistened.
Because it's perishable, baking powder should be kept in a cool, dry place.
Always check the date on the bottom of the can before purchasing it. To test if
a baking powder still packs a punch, combine 1 teaspoon of it with 1/3 cup hot
water. If it bubbles enthusiastically, its fine.
Wow, learned something with this one myself.
Cherie in TX
Hi Nancy, Hope your Thanksgiving was great! Muriel from Pa. was asking what
"double acting" baking powder was.
I had never heard of this so did a search and this is what I came up with.
Single acting baking powders are characterized by the type of acid they include.
Tartrate baking powders contain both cream of tartar (potassium acid tartrate)
and tartaric acid. These create gas quickly when combined with baking soda in
the presence of liquid, so the batter must be cooked quickly or it will go flat.
Double acting (D.A.) baking powders are the most common type of baking powder in
the U.S. supermarkets. The first "action" refers to the release of gas when the
baking soda in the powder reacts with an acidic liquid. D.A. baking powders
contain a dry acid which does not react with the baking soda in the powder until
water is added; at that poing the baking soda dissolves, the acid dissolves, and
the two can now mix and the reaction shown above occurs.
The second "action" refers to the release of gas when the batter is heated in
the oven or on a griddle. This relies on the presence of the slower acting acid,
S.A.S. which only combines with soda when the temperature increases.
This information came from, Food Chemistry L.H. Meyer, Litton, Educational
Publishing Inc., 1960. It was noted that, "Joy of Cooking" also has an extensive
section on the different types of Baking Powders and the advantage of each in
baking.
Who knew?! I'm just glad that it works!! By the way, I found out a couple of
years ago while touring a winery in New York that Cream of Tartar is a
by-product of wine making.
Terri in Mn.
Muriel in Pa - All Baking Powder is Double Acting, I think. In my
cabinet I have the Wal-mart brand and it says Double Acting on it. I
understand double acting baking powder acts with the wet ingredients and then
again when heated. If I'm wrong, maybe someone can get us both
straightened out.
Rachel in TN
This is for Muriel in PA.
Double-acting or continuous acting
is used in some recipes because the baking powder needs to activate
twice...once when you add it to a liquid (like eggs, milk, melted butter) and
once when it's heated. If you use single-acting baking powder it will only
activate once in the liquid and not a second time in the oven, so your baked
goods won't rise like they're supposed to.
I believe TNT stands for "tried and true".
Hope this info has helped you, Muriel.
Darlene in Iowa
Susan from Indy in 11/30/04 newsletter
Baked Cinnamon
Applesauce Doughnuts
2 pk dry yeast
5-3/4 c all-purpose flour, divided
1/2 c sugar
1 ts ground cinnamon
1/2 ts ground nutmeg
1/4 c margarine, melted and divided
1 ts ground cinnamon
1/4 c warm water (105-115degrees)
1-1/4 c unsweetened applesauce
1/3 c margarine
1/2 ts salt
2 eggs
1/2 c sugar
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3 cups
flour, applesauce, and next 6 ingredients; beat at low speed of an electric
mixer until moistened. Beat at medium speed for an additional 2 minutes. Stir in
2 cups of flour, 1/2 cup at a time, to form a soft dough. Turn out onto a
well-floured surface. Knead until smooth and elastic (about 5 minutes); add
enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking
to hands. Place dough in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled
in bulk. Punch dough down, and turn out onto a lightly floured surface. Roll
dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut
cutter.
Combine doughnut holes
and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as
before. Place doughnuts on baking sheets coated with cooking spray; brush 2
tablespoons melted margarine over doughnuts. Let rise, uncovered, in a warm,
draft-free place for 40 minutes.
Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic
bag, and set aside. Bake doughnuts at 425 degrees for 8 minutes or until golden.
Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts;
add doughnuts to plastic bag. Seal the bag and shake to coat.
Yield: 36 servings
Wayne
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Baked Donuts
1/3 c. butter
1/2 c. sugar
1 egg, beaten
1-1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Cream butter and sugar; add beaten egg and mix well. Mix in dry ingredients and
milk. Fill greased muffin tins 1/2 full. Bake 350 degrees, 20-30 minutes. Dip
donuts in 1/2 cup melted butter, then roll in mixture of 1 cup sugar and 2 tsp.
cinnamon.
Wayne
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Baked Doughnuts
2 packages yeast
1/4 cup warm water
1 1/2 cups scalded, cooled milk
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs
1/3 cup shortening
4 1/2 cups flour
1/4 cup melted margarine
cinnamon sugar (for topping)
In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and
2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly. Beat 2
minutes at medium speed. Stir in remaining flour until smooth. Cover and let
rise until double in size, about 1 hour. Turn dough onto a well-floured board.
Roll dough around to coat with flour. (Dough will be soft.) Cut with floured
doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on
greased baking sheet. Brush with melted margarine. Cover and let rise until
doubled (about 20 minutes). Bake 8 to 10 minutes at 425 degrees F or until
golden. Immediately brush with melted margarine and shake in cinnamon sugar.
Wayne
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Enchiladas Mexican Style
you need
corn tortillas, at least 1 lg.
can enchilada sauce
grated Colby cheese (it's the best for flavor and melting)
fine chopped onion
sliced or black olives
shredded chicken or beef or cheese
also a large baking pan.
Put sauce in an sauce pan and WARM it do not boil, dip a tortilla into sauce so
it is completely covered. Put onto a dinner size plate one one half put cheese,
a little onion, then your meat of choice or lots of cheese and some black
olives. Roll the enchilada put into pan starting at one end lining them up then
start the next row til pan is full. pour remaining sauce (may require a 2nd can
of sauce) onto the enchiladas in the pan. put into 350* oven about 15 minutes.
Then add more Colby cheese on top and serve the cheese onto will melt into the
hot enchiladas. Sometimes I add green onion tops chopped for added color. Also
you can use ground beef or chicken. Usually 2 per son or a heavy eater will eat
3 of them. I learned this from my neighbor in Arizona.
Enjoy!
Judy Montana
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Nancy,
This is an idea for puff pastry
for Roxanne in FL. I use them to make apple turnovers or cut your squares into 4
pieces and make a pudding filling in them. Everyone eats them up!
Robin in MN
Nancy, Sheri in Ohio, on Nov. 30th,asked for a flan recipe . This is a tnt
recipe that is really good, and quite easy to make. Sheri, when I was younger we
called this type of dessert a caramel custard.
from Dorothy in Washington
Flan
1 can Eagle Brand condensed milk (14 ounces)
1 and 1/2 cans of fresh milk (14 ounces plus 7 ounces)
4 eggs
1 teaspoon vanilla
1/4 cup sugar
1 cup sugar for caramelizing
Blend condensed milk, fresh milk, eggs, vanilla, and 1/4 cup sugar together in a
blender for 1 minute.
Place 1 cup sugar in cast iron pan. (I do not have a cast iron pan, but use the
heaviest pan I have.) Heat over medium low heat until sugar is melted and brown.
Pour into buttered 9X9 pan. (A non-stick buttered one works especially well.)
Pour blended custard over caramel. Place in pan of water and bake 45 to 60
minutes in a 350 degree oven.
Remove. Cool a while, then put in refrigerator to chill. Invert onto a platter
and serve.
Dorothy in Washington
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For Debbie, who does not like soggy lasagna--Whatever
kind you make should be taken out of the oven and left to sit for 10 or 15
minutes before you cut it. That usually firms it up nicely.
Dorothy in Washington
For Sheri from Ohio in 11/30/04 newsletter
Flan
1 medium orange
1 lime
1 quart milk
3/4 cup sugar
pinch of salt
3/4 cup sugar
6 eggs
Peel orange and lime into thin strips with as little white pith as possible.
(the rest of the fruit will
not be used in this recipe).
Combine peel, milk, 3/4 cup sugar and salt in a large pan. Bring it to a boil
and cook gently until it is reduced to 3 cups. (stir occasionally to break the
film that forms on the surface) When done,
strain and cool slightly.
In the meantime, heat 3/4 cup sugar in a skillet over medium heat until sugar
begins to melt. Reduce heat to medium and continue to cook, stirring
occasionally. When sugar is melted and brown,
immediately spoon over bottom and sides of a shallow 1-1/2 quart baking dish and
cool.
Begin preheating oven to 325 F.
Beat eggs into a large bowl. Gradually add warm milk mixture to eggs and beat
well. Then, pour the mixture into the baking dish containing the caramelized
sugar.
Place the baking dish into a pan and pour water into the pan until it reaches
half way up the sides of the baking dish. Bake about 11/2 hours or until a knife
inserted off center comes out clean. If
necessary, cover loosely with foil to prevent excess browning.
Remove dish from hot water and cool. Then refrigerate for at least 3 hours. Run
a knife around the edge and invert onto a platter just before serving.
Wayne
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Vanilla Caramel Flan
Recipe
Caramel:
1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a
medium saucepan and cooking over moderate heat swirling occasionally until color
begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue
cooking and swirling constantly until color is dark brown and mixture smells of
caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel
or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It
will need a few minutes to cool down in order for about 1/4-inch of caramel to
stick to the pan. Then pour excess back into the pot it was cooked in and add 2
cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel
into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl
and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk
custard to mix and strain into caramelized pan. Set flan into a roasting pan in
the oven and pour boiling water into roasting pan until it rises halfway up the
sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm
when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours
then cover with plastic wrap and refrigerate overnight or up to 4 days.
To serve, run a knife along the inside edge to loosen. Cover with a platter and
quickly invert. Carefully drain excess caramel into a small sauce pitcher and
reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.
Ricci in PA
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Debbie
Do you put eggs in with ricotta cheese it hold them firm so your
lasagna comes out in one piece instead of a runny mess. Also
possible to much sauce? I also cook with foil on top for 1/2 hr and remove it
for the 2nd part of cooking just watch the top doesn't dry out
Ricci in PA
Sheri in Ohio requested a recipe for Flan in the Nov 30th newsletter. I hope
this helps her...Kathy in Alabama
Caramel Flan
Simple ingredients. Simply delicious.
This is gratifying to make and wonderful to eat.
1/3 cup sugar
6 eggs
6 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract
Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan.
While holding down the cake pan so it doesnt float, fill the larger pan with
just enough hot water to come about 3/4-inch up the side of the smaller pan.
Then remove the smaller pan and put the larger pan of water in a preheating
350°F oven while you mix the flan.
Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked
in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs)
over or just resting on a burner; shake and tilt the pan, rather than stirring
the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly;
as soon as it does, tilt pan so that the entire surface is covered. Remove from
heat; syrup will harden and crack, but that's okay.
Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. Pour the
egg mixture into the caramel-lined pan, open the oven door, and carefully place
the flan in the hot-water bath. Bake at 350°F for about 25 minutes; test
doneness by gently pushing custard in center with back of a spoon. When done, a
crevice will form.
Remove from hot water and chill at once. To serve, loosen custard edge with a
knife, then cover with a rimmed serving plate. Holding plate in place, quickly
invert. The flan will slowly slip free and the caramel sauce will flow out. Cut
in wedges, and spoon on sauce.
Kathy in Alabama
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Breakfast Flan
4 Eggs
2 Tbls. Melted Butter or Margarine
1 tsp. Cornstarch
1/8 tsp. Baking Powder
1/4 tsp. Salt and Pepper
1/4 tsp. Dried Mustard
1 Cup Milk
1/2 Cup Shredded Cheddar Cheese
Beat Eggs. Add next 5 ingredients. Blend in milk. Divide cheese up among 4
individual custard dishes. Pour mixture evenly into custard cups. Place cups
into baking pan and fill with boiling water one inch deep. Bake, uncovered, at
425 F for 15-20 minutes. Serve immediately with fresh fruit and muffins. Serves
4.
Source:
texascooking.com
Kathy in Alabama
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This is for Vicki in Joliet, IL, asking about the frozen cranberries. I have
never seen frozen cranberries in the store. I always buy the pkg. of fresh in
the produce department, put them in the freezer and use them in their frozen
state in my recipes. They can be frozen up to 9 mo., then they start drying out.
Also, it states on the pkg. to use them frozen. Since they are not available all
year round, I buy extras during the holidays and have them when I want some
cranberry bread or anything that calls for cranberries. I hope this answers your
question.
Connie in TX
Hi Nancy, I was happy to hear you had a good Thanksgiving. I am visiting my
sister this week while my husband has his hunting buddies in. She is looking for
a Meat Ball recipe that was in her
cookbook. The cookbook is called Betty Crocker
Picture Cookbook and the recipe for the meat balls was on
page 297. It seems to be the only
page she is missing. We believe the book came out in the latter part of the
50's. She was married in 1959 and received the book for a shower gift. Thanks so
much.
The other Rosie in PA
In today's newsletter Debbie was asking why her
lasagna was runny or soupy and I think she may have
tried to cut and use the lasagna too soon after coming out of the oven. If she
is using pre cooked noodles then the sauce doesn't have to be too sauce. I use
ready to bake noodles ( without pre cooking) and I use a lot of sauce. I bake
mine for 40 minutes, covered with foil, then remove foil and bake another 15
minutes in a 375 o oven and then I take my lasagna out of the oven and let it
sit for 10 minutes before cutting and serving. Hope this helps her and she is
able to enjoy her lasagna again.
Nancy in New Brunswick Canada
Sorry about the mess up with the recipe that I posted on the 28th of
November. It is pumpkin bread and
not cake but it tastes just as good as any cake might taste!! We like it with a
good cup of hot coffee for breakfast!!
Phyllis Knipp
Hi ~ This is in response to Vicki's request in the 11/30 newsletter regarding
not being able to find frozen cranberries
in her area but could find fresh ones. I think the solution to her problem would
be to buy the fresh cranberries and put them in her freezer and freeze them and
then she would have frozen cranberries.
Pat
For the readers asking about XLNT brand brick
chili, it is made by Don Miguel Mexican foods. You can go to Don
Miguel.com , click on contact us, and send them an email asking where it is sold
and/or if it can be purchased by mail. Hope this helps. Knitter in Illinois
What issue was the Self-crusting Apple Pie
recipe in? I read where someone said it was delicious and I would like to try
it. Thanks for all the great recipes. I can't wait to read through them in the
morning.
Karin in NE
This is for Barbara in Corsicana, TX from the Nov. 30th newsletter. This is
my Praline Pecan Pie recipe that you requested. Nancy put my recipe in the Nov.
23rd newsletter. Without a doubt, this is a delicious pie. Used the new French
Vanilla Cool Whip on it and it was heavenly.
Praline Pecan Pie Recipe
2 eggs
1 teaspoon vanilla
2 tablespoon milk
1 cup (firmly packed) brown sugar
1/2 cup white sugar
1 teaspoon flour
1 stick melted oleo
1+ cup pecan halves
2 pie shells (unbaked)
Beat together the eggs, flavoring, and milk. Add the brown sugar, white sugar,
and flour. Stir. Add the melted oleo and beat well. Add the pecan halves and
stir. Pour this into pie shells. Bake at 325°
for about 45-50 minutes. It may take some ovens longer. Check with knife
inserted into center of pie.
Serve with a dollop of whipping cream on top of slice of pie.
Jane Ann in Alabama
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Hi, this is for Debbie's request (11/30/3004 newsletter) about
runny lasagna. I never cook my
noodles before hand anymore. They make no-cook lasagna noodles, but I don't even
use those. I just lay the uncooked noodles on a layer of sauce, layer the other
ing. and add another layer of noodles, keeping on until all ing. are used up.
Cook as usual and you should end up with a firmer lasagna. Some people who use
this method add a little more sauce (or water to their sauce) for extra liquid,
but I have never needed the extra liquid. This should help. Now, I have a
request. Two friends and I want to do the 12 Days of Christmas thing for a
friend from church who is sole caregiver for her double-amputee, diabetic,
dialysis patient husband. We are having a hard time coming up with some things
to give her and I would welcome any suggestions. We would like to keep the cost
minimal, maybe doing some a little nicer on the 12th day. Thanks for any
suggestions-it doesn't have to be foods.
Connie in TX
Nancy, this is for Jenny's Cranberry Relish
Nov. 30 newsletter. Jenny just a suggestion try adding two
apples (any kind) to the cranberries and the oranges then grind all together.
They really add a wonderful flavor. Adding a few pecans is optional but they add
a nice crunch. Don't grind them just chop them and add after the relish is made.
Let the relish stand at room temperature until the sugar dissolves. More sugar
can be added for a sweeter relish. The longer it sets in the fridge (2 or 3
weeks is ok) the better it is.
Enjoy, Sue aka saw64
Hi Nancy,
In your newsletter dated November 29, 2004, someone asked for a recipe for
making ornaments out of food items.
I found several different types of ornaments that can be made in the kitchen. I
am including the link for the website that I found them on. There are several
other interesting things to look at and do for the holidays on this site as
well. I hope these help!
Sheri in Ohio
Applesauce
Christmas Ornaments Recipe
3/4 to 1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce and cinnamon together to form a stiff dough. Roll out to 1/4 inch
thickness. Cut with cookie cutters. Make a hole for ribbon. Carefully place on
rack to dry. Let air dry several days, turning occasionally. If you prefer they
may be baked at 150 degrees for 5-6 hours.
Source: All
the Best Free Teacher Resources
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Cinnamon Scented Christmas Ornaments
Recipe
4 oz. can (about 1 c.) cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue;
stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth
and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each
dough portion to 1/4 inch thickness. Cut dough with cookie cutters. Using straw
or toothpick, make small hole in top of ornament. Place cut out ornaments on
wire rack to dry. Allow several days to dry, turning ornaments over once each
day. Use these ornaments to decorate gifts, hang on tree, etc.
Source: All
the Best Free Teacher Resources
Print this Recipe
Gingerbread Ornaments Recipe
3/4 c. cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce
Combine first 4 ingredients and blend well. Stir in applesauce and mix well.
Roll out 1/4 inch thick on ungreased cookie sheet. Cut with cookie cutters of
different shapes. Put a tiny hole in top with toothpick. Let dry 4 days. Put
string through hole and hang on Christmas tree. Can also make hearts for all
year home ornaments. Smells wonderful.
Source: All
the Best Free Teacher Resources
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Bread Dough Ornaments
Recipe(Not Edible)
Mix 1 slice white bread (without crust) and 1 tablespoon glue. Keep wrapped. Mix
assorted acrylic paints into separate piles of dough. This takes awhile to mix.
For white dough you must use white paint. Flatten with a rolling pin. Shape into
forms or use cookie cutter. Brush 1 tablespoon glue mixed with 1 tablespoon
water over shapes. Stick wire into dough and let set at least 2 hours.
All the
Best Free Teacher Resources
Print this Recipe
Christmas Bread Ornaments
Recipe
4 c. flour
1 c. salt
1-1/2 c. water
Combine flour with salt; add water. Stir the mixture with a spoon until it
starts to form a smooth dough. Knead dough about 5 minutes. To make ornaments,
pinch off bits of dough and form shapes. Such as bears, Christmas trees,
gingerbread people and snowmen or roll out the dough and use cookie cutters. To
make hair, push a piece of dough through a garlic press. Bake at 350 degrees for
45 minutes or until golden brown. Paint with acrylic paints, then spray with
clear acrylic spray. On the back of the ornament, write the name and the year.
All the
Best Free Teacher Resources
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Dough Ornaments Recipe
4 c. flour
1 c. salt
1 1/2 c. water
Cookie cutters
Straw
Yarn
Tempera paint
Clear fixative spray
Mix first 3 ingredients. Knead for 5 minutes and shape into a ball. Roll dough
on a floured surface. Cut into shapes with the cookie cutters or shape with your
own design. Make a hole in the top with straw (or toothpick). Bake at 350
degrees for 1 hour. Paint with Tempera paint. While paint is still wet, you can
sprinkle with glitter, if desired. When dry, spray with clear fixative. Insert
yarn into the hole and tie in a bow and hang on your Christmas tree.
All the
Best Free Teacher Resources
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Play Clay Ornaments Recipe
2 c. baking soda
1 c. cornstarch
1 1/4 c. cold water
Mix soda and cornstarch together, blending well. Add the cold water and mix well
until mixture is smooth. Boil for one minute until it has consistency of mashed
potatoes. Stir constantly. Spoon out on a plate. Cover with a damp cloth and
allow to cool. Knead dough and roll out on waxed paper. Cut out designs with a
cookie cutter or shape by hand. Let dry until hardened, about 1 to 2 days. Paint
ornaments with tempra or water colors. Dry well and coat with shellac or clear
nail polish. Hangers may be mounted on back with glue, or pressed into dough
before it dries.
All the
Best Free Teacher Resources
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Edible Christmas
Ornaments Recipe
I've seen several requests/recipes in inedible
Christmas ornaments. How about an edible one? When my kids were
little, the oldest is 43 now, we made sugar cookie ornaments. Use a basic sugar
cookie recipe, after rolling it out, use glass or can to cut large circles. Use
a wide straw to cut a hole near the top. After baking, we made a glaze, I think
we used beaten egg whites with a few drops food coloring, to paint names on the
top. We made them for family, teachers etc. Then on Christmas day, we got to eat
our own cookie.
Knitter in Illinois
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For June Whitton: When I need buttermilk,
I just add a tablespoon of lemon juice or vinegar to a cup of milk and let it
stand for about 5 minutes.
Lisa from Ontario
Nancy, want to thank you for the recipe for
''Coca Cola Cake'' I made it for
my husband 75th birthday. He said it was the best homemade chocolate cake he
ever had. So I thought you might like to know and it was good and light. Keep up
the good work Nancy.
This is Pearl from PA
I was just wondering where in Newport News,
Virginia Audrey lived and does she know anyone with the last name O'Hara in the
area. I have family in Hampton and some that used to live in Newport News. I
live in Ohio now but I was born at Langley Air Force Base Hospital in Hampton.
Thank you Nancy for helping! Sheri in Ohio
This is for Roxanne in Miami..go to the
Pepperidge Farm web site. You will find many wonderful ideas for
puff pastry. One of my favorites
is to cut into squares and put a spoonful of pie filling in the center and fold
over to make a triangle. Seal with a fork and bake until brown and puffy.
Drizzle with powdered sugar glaze and enjoy. this question was asked in the Nov.
30 newsletter. Sharon in Illinois
Nancy: I think I must have missed a day of newsletter. When was the
pumpkin cookies entered. I have
looked thru a bunch of newsletters and did not find . The members keep referring
to Pumpkin Cookies. Please tell me when it was printed.
Emma N. E. Texas
Would like to thank Barbara for her quick response about the
Cranberry Hootiecreeks. Mary Jo in
MD. I am going to try them as gifts.
Mary Jo
Betty in MI.
Applesauce Cake Bake in A Jar
Recipe
2/3 c. shortening
2-2/3 c. sugar
4 eggs
2 c. apple sauce (25 oz.)
2/3 c. sugar
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2/3 c. nuts, chopped fine
2/3 c. raisins (optional)
Cream shortening and the 2 1/3 cups sugar. Beat in the eggs, apple sauce, and
the rest of the sugar. Sift together flour, baking powder, baking soda, salt,
cinnamon, and ground cloves. Blend flour mixture into applesauce mixture and add
2/3 cup nuts and raisins. Pour into well greased pint jars, filling 1/2 full.
Bake at 325 degrees for 45 minutes. Remove 1 jar at a time from oven. Wipe
sealing edge clean. Put on lid and ring. Screw tight. Store as you would regular
canned goods. Makes a nice gift to hand a friend anytime.
Sirlancolottea of Penna.
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Nancy,
Hello. I'm looking for some good fudge recipes,
some with peanut butter and some quick type fudge recipes.
Thanks, JoAnna In Oklahoma
Here are some sites with candy and fudge
recipes.
All Candy Recipes (Includes Fudge)
All Easy Recipes for Candy
Nancy
Nancy, I have had success in making sweet bread
in bread machine. Basically, just substitute one cup of cake mix
for one cup of flour in a basic bread recipe. After first loaf, amounts can be
adjusted to recipe and taste. Use white, yellow or butter cake mix.
Also, when making machine bread, I check after or during the first mixing to
make sure that I am getting an “elastic ball” very similar to hand made bread.
If mix is too dry, add a spoonful of water; or if too wet, add a spoonful of
flour until right consistency. If I must, I stop the machine and begin the
mixing process all over again. I think this is one secret of better bread from
machine.
Actually, I like my bread better when it goes through a second mixing process;
rather than just turning the machine on and forgetting about it.
Another variation that I make (and like) is adding ¼ cup of potato flakes
(Hungry Jack) to a basic bread mix.
Peggy, retired and happy
For Sherri in OH, 30 Nov. Newsletter:
You can buy a quick-mix for Flan, in
most all grocery stores, but if you can't find them, I have an Oriental recipe.
Victoria, NC
Hi Nancy,
Do any of your readers have a recipe for oxtail
soup or oxtail barley soup? My mother made the most delicious
soup and I did not get her recipe before she passed on.
Thank you very much.
Eleanor in Virginia
Phyllis in Phoenix wanted a recipe for breakfast casserole. I make this a lot
and any left over is great cold. You can make night before and reheat in the
morning, but you have to bake it when you make it.
Hope you enjoy this.
Breakfast Casserole Recipe
Serves 8 - 10 (you can cut ingredients in half serving 4 - 8 people)
1-1/2 doz. Hard Boiled eggs - sliced
2 lbs. bacon - fried
White Sauce
3/8 cup butter melted in sauce
1/2 cup flour
2 cup milk
Mix together until no lumps, add to melted butter slowly
Add 1/4 teaspoon rosemary
1/4 teaspoon thyme, garlic powder
Stir until thick turn down heat set aside
1 lbs grated cheddar cheese
In 9x13 greased pan start with white sauce layer - then add a layer of eggs then
bacon then cheese then sauce, eggs, bacon, cheese. You should have three layers
ending with sauce. Bake at 350* for 30-45 minute until heated and cheese melted.
Remove from oven let set 15-20 minutes cut in sq.
Deb
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For Roxanne in Miami - November 30th newsletter: Try www.PuffPastry.com.
There you will find recipes for all sorts of things.
Corinne, Murrieta, CA
Debbie.
I make my lasagna ahead of time,
either the day before or earlier in the day. Then just pop in back in the oven
and reheat. I find this sets it up better so it won't be
so runny. Hope this helps.
Judy in Seattle
Nancy, I enjoy your newsletter very much. I am looking for a recipe for
Japanese Fruit Cake. It is a
favorite of my best friend, Frankie and I would like to make it for her. Many
thanks,
Judy in Simpsonville, SC
Susie Indy English peas are
merely green peas. Some brands say early June peas some say tiny peas. They are
canned and frozen. I hope this helps you.
S
This is for Susie Indy who wanted to know what
English peas are. They're just one of many kinds of shelling
peas. "English peas are frost-hardy cool-season shelling peas that can be grown
in most parts of the U.S." Hope this helps.
Janet in Syracuse
I am looking for Slavic recipes.
My grandmother use to make such delicious meals and I never wanted to learn. Now
I'm sorry. Is there anyone out there that have some?
Betty
Hi Nancy - in the 11/30 newsletter Kathy from Alabama sent in a recipe for
Aunt Belles Sour Cream Cake. Can I
ask the actual size of the carton of sour cream, Kathy said one large cotainer
of sour cream. I believe it comes in 2 sizes. Could you let me know the size in
ounces. Thank you, I really think it sounds like a great cake.
Dotty in NJ
Hi Nancy,
I have a recipe, Chocolate-Almond Balls
that calls for chocolate flavored liqueur. Is that Creme de Cocoa or some other
type of chocolate? Also was wondering if I could substitute something like
Hershey's syrup? Thanks for your help.
GramC
Hi Nancy. Hope you and Siggy had a nice Thanksgiving. I'd like to respond to
Susie Indy's comment about English peas
found in the November 30 Newsletter. Where I'm from, those little green peas
were also known as English peas. In fact we used the terms interchangeably, but
always knew that little green peas were called English peas or Early peas. Her
comment reminded me of a time when I wanted to use a recipe that I got from this
newsletter that called for a certain kind of bean. I searched high and low for
the type of bean that was used in the recipe and couldn't find it. Then I was
walking down the canned vegetable aisle of a grocery store and picked up a can
of an "off brand" or "foreign made" or "packaged" bean and realized all along
that the recipe was calling for what I knew as navy beans. Another type of
canned vegetable that gives me trouble is the chick pea. It's interesting what
people in different parts of the world will call one thing. Not sure how helpful
this was, but I know what Susie means about things like English peas. Have a
good week.
Mary I
Someone was looking for a pecan pie, using brown sugar. Hope this is what she
is looking for. Bon Appétit.... Joan
Perfect Pecan Pie
1 9-inch pie shell, partially baked (*)
1/3 cup melted unsalted butter
1 1/4 cup dark brown sugar - packed
1/2 cup corn syrup
1/2 cup pure 100% cane syrup or molasses
4 large eggs, lightly beaten
1 - 2 teaspoons pure vanilla
1/4 - 1/2 cup light or heavy cream (**)
1 1/2 - 2 cups whole pecans
(*) Prebaking is optional
(**) This is optional and makes for a slightly creamy, rather than translucent
pie.
Preheat oven to 450°.
To pre-bake pie shell: prepare pie or quiche pan with dough. Place another pie
plate the same size or an aluminum foil plate on top and press down slightly.
Bake about 8 minutes. Remove and allow to cool.
Reduce heat to 325°.
In a medium mixing bowl, blend the melted butter with the brown sugar, corn
syrup, cane syrup, eggs, vanilla and cream (if using). Combine well.
Stir in pecans. Pour into prepared pie shell, gently turning over pecan halves
to face right side up. Place pie pan on a cookie sheet (in case of drips). Bake
on lowest rack of oven until just set - 35-45 minutes.
Cool very well before serving. To slice evenly, freeze the pie. Cut with a
serrated knife and allow to warm to room temperature before serving.
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On 11/28, Susie Indy referred to a cranberry sauce (to
die for) that she made and loved. Have requested for date of recipe or
does someone have the recipe that I could try. Thanks.
LaVerne - Alabama
Jenny, do you peel the oranges for the
Cranberry Relish dish in the November 30 newsletter? I would
like to make this for Christmas.
Thanks, Joan- San Antonio, Texas
For Greta from New Zealand in 11/29/04 newsletter
White Chocolate Chip
Cookies With Macadamia Nuts
1/2 cup unsalted butter softened
1/3 cup sugar
1/3 cup brown sugar firm packed
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 1/2 oz white chocolate, chopped
3/4 cup macadamia nuts, halved
Blend butter, sugars, egg and vanilla until fluffy, stopping once to scrape down
sides of bowl, about 1 min. add flour, baking soda and salt and mix until just
combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough
by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. Apart. Bake
in preheated 375 degree oven until lightly brown around edges. about 15 min.
cool on cookie sheet for 3 min, then remove to racks and cool completely store
in air-tight container. (can be prepared ahead. Store cookies up to 4 days at
room temp. or freeze 3 wks.)
Wayne
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Nancy, could you please tell me the date the newsletter had all those
Pea Salad recipes in it. I love
Pea Salad. BTW, I even looked up recipes from Alicia's Kitchen while I was away.
That is how much I love your newsletter.
Thanks, Joan
It was in
November 23rd newsletter.
Nancy - so glad that you and Siggy had a great Thanksgiving!! Here is a
recipe for a breakfast casserole that my entire family loves - it's so easy, and
so good
Janey in Georgia
Breakfast Casserole Recipe
1 (2 lb.) bag frozen hash browns, either shredded or cubes
1 (1 lb.) roll sausage, browned and drained well
chopped onions, chopped peppers, sliced mushrooms to taste (optional if you
don't like them!)
2 cups shredded cheddar cheese
6 eggs
2 cups milk
salt and pepper to taste
Layer in 9x13 casserole dish:
frozen hash browns
sausage
onions, peppers, mushrooms
cheese
Beat eggs, milk, salt and pepper. Pour over the top. Cover and refrigerate
overnight. The next morning, uncover and bake at 350 degrees for 40 - 45
minutes.
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This is in response to Judy in the November 30 newsletter. She asked if you
could bake a cake mix in a jelly roll style sheet
pan and how many mixes it would take. For Halloween, I needed a
cake to serve more than a regular 9X13 pan. I used just one orange cake mix and
baked it in a big jelly roll pan. Remember the sides are shallow, so only one
cake mix is needed. The cake is a thinner bar style of cake. I frosted it with
butter cream frosting and got rave reviews. I don't remember for sure how long I
baked it, but would guess around 20 to 25 minutes. Just bake until the top
springs back to the touch of the finger.
Sandy
For Donna in 11/30/04 newsletter
Cranberry Butter Recipe
1 lb softened butter
1/4 cup whole-berry cranberry sauce
1/4 cup dried cranberries (re-constituted)
1/2 cup brown sugar
2 tablespoons buttermilk
1 tablespoon orange zest
1 tablespoon lemon, zest of
1/2 cup honey
4 teaspoons walnuts (chopped finely)
Whip softened butter at medium speed until it is pale yellow in color. Add
cranberries, cranberry sauce, brown sugar, honey, walnuts, orange and lemon
zest. Continue whipping until butter mixture is light pink in color. Add
buttermilk and whip until it is incorporated. Freeze ahead and simply thaw and
add 1 tsp. buttermilk when you re-whip before you are ready to serve OR You can
fill small molds or individual portions and just thaw before hand. Great on
sweet breads, muffins, pancakes, waffles and French toast. If you use a
processor for this, save the walnuts for last and fold in
by hand, otherwise, they get ground to a powder.
Wayne
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I know I am not the one you requested it from, but here is a recipe without
Karo syrup.
Pecan Pie Not Too Sweet
3 eggs; large, lightly beaten
1/2 cup sugar
1 cup corn syrup; dark
1/4 cup sour cream
2 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cup pecan halves
1 pie shell; baked 9
Preheat oven to 400F. Whisk eggs, sugar and corn syrup together in large bowl
till thoroughly combined. Then vigorously whisk in sour cream, vanilla and salt
and set aside. Place pecans in even layer in the pastry shell (arrange in shape
if you like, rounded side up). Carefully pour egg mixture over them, don't
disturb the pattern. Transfer the pie to a baking sheet, and place in the bottom
of the
oven. Bake the pie for 10 minutes. Then reduce the heat to 350F and continue
baking till filling is set, another 35 minutes. Remove from oven and let it cool
to room temperature on wire rack before serving.
Source: Farm House Cookbook
Wayne
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More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
