Thought for the Day
Act as if you were already happy and that will tend to make you happy.
Dale Carnegie
How to print out only
part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It
will highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire
page.
Yesterday my friend gave me a 1992 Country Woman magazine that had some
cranberry recipes in it. Thought some of your readers would like them.
Bev
RICH CRANBERRY COFFEE CAKE
1 package (8 ounces) cream cheese, softened
1 cup butter or margarine
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 eggs
2-1/4 cups all-purpose flour, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups-fresh or frozen cranberries, patted dry
1/2 cups chopped pecans or walnuts
Confectioners' sugar
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add
eggs, one at a time, mixing well after each addition. Combine 2 cups flour,
baking powder and salt; gradually add to butter mixture. Mix remaining flour
with cranberries and nuts; fold into batter. Batter will be very thick. Spoon
into a greased 10-in. fluted tube pan. Bake at 350? for 65-70 minutes or until
cake tests done. Let stand 5 minutes before removing from the pan. Cool on a
wire rack. Before serving, dust with confectioners' sugar. Yield: about 16
servings.
Cranberry Orange Chicken
1/2 cup all-purpose flour
1/8 teaspoon salt
1 broiler-fryer chicken (about 3 pounds), cut up
4 tablespoons butter or margarine
2 cups whole fresh or frozen cranberries
1/2 cup chopped onion
2 tablespoons grated orange peel
1-3/4 cups sugar
1-1/4 cups orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Red food coloring, optional
Combine the flour and salt and place in a plastic bag. Shake chicken, a few
pieces at a time, in flour mixture. Melt butter in a large skillet; brown
chicken on all sides. In a saucepan, combine remaining ingredients except food
color?ing; bring to a boil and pour over chick?en. Cover and simmer 1 hour.
Remove chicken to a warm platter. Bring sauce to a boil and cook, stirring
constantly, until thickened. Add a few drops red food coloring if desired. Serve
sauce over chicken. Yield: 4-6 servings.
Cranberry Stuffing Balls
1 pound bulk pork sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb? seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 eggs, well beaten
1 to 1-1/2 cups chicken broth
In a skillet, cook sausage, celery and onion until sausage is done and
veg?etables are tender. Drain excess fat. In a large mixing bowl, combine the
meat mixture with remaining ingredients and enough broth to hold mixture
together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at
325? for 30 minutes. Yield: 8-10 servings.
Cranberry Nut Swirls
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange peel
3 tablespoons brown sugar
2 teaspoons milk
In a large mixing bowl, combine first four ingredients. Beat until light and
fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the
creamed mixture. Refrigerate at least 1 hour.
In a small bowl, combine cran?berries, walnuts and orange peel; set aside. On a
lightly floured surface, roll dough into a 10-in. square. Combine brown sugar
and milk; spread over the dough. Sprinkle with the cranberry mixture, leaving
about a 1/2-in. edge at both ends of dough; roll up tightly, jel?ly-roil style.
Wrap with waxed paper; chill several hours or overnight. Cut roll into 1/4-in.
slices and place on well ?greased cookie sheets. Bake at 375? for 14-15 minutes
or until edges are light brown. Yield: about 3-1/2 dozen.
Cranberry Chutney
3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange peel 3/4 cup orange juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger
In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat
and simmer, uncovered, for 15-20 minutes or until thickened and cranber?ries
have popped. Chill. Serve as an accompaniment to turkey or pork. Yield: about
3-1/2 cups.
Cranberry Meatballs
MEATBALLS:
2 eggs, beaten
1 cup cornflake crumbs
1/3 cup ketchup
2 tablespoons soy sauce
1 tablespoon dried parsley flakes
2 tablespoons dehydrated onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground pork
SAUCE:
1 can (16 ounces) jellied cranberry sauce
1 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
In a mixing bowl, combine meatball in?gredients. Shape into 72 meatballs (1 in.
each). Place in a 15-in. x 10-in. x 1?in. baking pan. Bake at 350? for 20-25
minutes or until done. Remove from the oven; drain on paper towels. In a large
saucepan, combine sauce ingre?dients. Cook, stirring frequently, until the
cranberry sauce is melted. Add the meatballs and heat through. Yield: 12
main-dish or 24 appetizer servings.
Cranberry Walnut Tart
TART SHELL:
1 cup all-purpose flour
1/3 cup sugar
Dash salt
5 tablespoons butter or margarine
1 egg, lightly beaten
1/2 tablespoon water, optional
FILLING:
1/2 cup sugar
1/2 cup light corn syrup
2 eggs, lightly beaten
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1 cup walnut halves
1 cup fresh or frozen cranberries
In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in
butter until mixture resembles very coarse crumbs. Add egg and stir lightly with
fork just until mixture forms a ball, adding the water if necessary. Wrap in
waxed paper and refrigerate at least 1 hour.
Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry into
the bottom and up the sides of pan. Line pastry shell with foil; fill with pie
weights, raw rice or beans to prevent shrinkage. Bake at 375? for 10 minutes.
Remove weights and bake another 5 minutes. Cool.
Meanwhile, for filling, combine sugar, syrup, eggs, butter and peel in a large
bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar
mixture in?to pan. Bake for 30-35 minutes or until crust is golden, edge of
filling is firm and center is almost set. Cool on wire rack. Chill until
serving. Store leftovers in the refrigerator. Yield: 12 servings.
Cran-Apple Sauce
1 cup fresh or frozen cranberries
6 large apples, peeled, cored and coarsely chopped
1/2 cup sugar
1/3 cup apple juice
1/4 teaspoon ground mace
1/8 teaspoon ground coriander
In a large saucepan, combine all ingre?dients. Bring to a boil. Reduce heat;
cover and simmer for 10-15 minutes or until apples are tender. Remove from heat
and cool slightly. Puree mixture in food processor. Cover and refrigerate.
Yield: about 4 cups.
Spicy Cranberry Warmer
3 whole cloves
2 cinnamon sticks
2 whole allspice
4 cups apple cider
1/3 cup packed brown sugar
4 cups cranberry juice
Additional cinnamon sticks, optional
Place first three ingredients in a double thickness of cheesecloth. Bring up
cor?ners of cloth and tie with a string. Place with cider in a large saucepan.
(Or, if desired, place loose spices in saucepan and strain before serving.)
Simmer, covered, for 5 minutes. Stir in sugar and simmer for 5 minutes. Add
cranberry juice and heat to simmering temperature. Serve hot in mugs. Gar?nish
with cinnamon sticks if desired. Yield: 8-10 servings.
Cranberry Upside Down Cake
1/2 cup butter or margarine
2 cups sugar, divided
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup coarsely Chopped pecans
3 eggs, separated
1/3 cup orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Melt butter in a 10-in. iron skillet. Add 1 cup sugar; cook and stir 3 minutes
over medium heat. Remove from heat. Spoon cranberry sauce over butter mixture;
sprinkle pecans over all. Set aside.
In a mixing bowl, beat egg yolks until foamy. Gradually add remaining sugar;
beat well. Blend in orange juice. Combine flour, baking powder and salt; add to
egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over
topping in skillet. Bake at 375? about 30 minutes or until cake tests done. Cool
5 minutes in skillet; invert onto large serving plate. Serve warm. Yield: 10
servings.
Holiday Cranberry Jam
2 cups fresh or frozen cranberries
1 medium orange, peeled and broken into sections
1 carton (16 ounces) frozen sliced strawberries, thawed
3 cups sugar
1/2 of a 6-ounce package liquid fruit pectin
In a food grinder or food processor, coarsely grind cranberries and orange
sections. Place in a Dutch oven or large kettle with strawberries and sugar.
Bring to a full rolling boil over high heat, stir?ring constantly. Boil for 1
minute. Re?move from the heat and stir in the pec?tin. Quickly skim off the foam
with a large metal spoon. Immediately pour in?to hot sterilized jars. Adjust
caps.
Process 10 minutes in a boiling-water bath. Yield: 5 half-pints.
Cranberry Sherbet
1 bag (12 ounces) fresh or frozen cranberries
2-3/4 cups water, divided
2 cups sugar
1/2 cup orange juice
1 envelope unflavored gelatin
In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil;
cook gently until all the cranber?ries have popped, about 10 minutes. Remove
from heat; cool slightly. Press mixture through a sieve or food mill, reserving
juice and discarding skins and seeds.
In another saucepan, com?bine cranberry juice and sugar; cook over medium heat
until the sugar dissolves. Remove from the heat and set aside.
Combine gelatin and remaining 1/4 cup water; stir until softened. Com?bine
cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt.
container; freeze 4-5 hours or until mixture is slushy. Remove from freez?er;
beat with electric mixer until sher?bet is a bright pink color. Freeze until
firm. Yield: about 6 cups.
Cranberry Tips
For extra-rich-tasting homemade cranberry sauce, add vanilla extract (a teaspoon
or more) after cooking.
Make your next meat loaf zesty and moist by adding cranberry sauce (1/4-1/3 cup
for each pound ground beef) before baking.
When making Cranberry sauce, right after the cranberries have "popped? add fresh
or fro?zen raspberries (without syrup). This homemade cranberry sauce is a
deli?cious side dish for serving with turkey or chicken.
When freezing fresh cranberries for storage, first discard any unripe or bruised
fruit. Wash and dry berries thoroughly, then freeze in single lay?er on a
jelly-roll pan. When solid, pack berries in heavy freezer bags or freezer
containers. Store for as long as a full year.
Fresh cranberries are easier to grind in a food processor or a food grinder if
you freeze them first. Al?low ground berries to drain well before using.
Add 1 cup of whole cranberries to your favorite two-crust apple pie for a rosy
red color and a delightful sweet-tart taste.
Nancy,
This is concerning my stuffed French toast recipe in the
Dec. 9th newsletter for Laverne in Alabama. Oops! I goofed; must have been a
slip of the fingers. Yes, it is 1/2 c. brown sugar. This is very good, too!
Sorry for my slip. Sometimes my fingers go too fast for my brain or vice versa.
LOL Thanks for pointing the goof-up out!
Chris in NM
Hi Nancy
This is for Betty T. in Ga. the cake in a jar was in Dec. 1st. I made a batch
the other day and they came out beautiful and the taste is wonderful.
Thank you again Nancy for all your hard work. Happy Holidays and a kitty rub for
Siggy
Betty A. in MI.
Can you tell me how much is 7/8 of a cup never came across with that amount.
Thank you, Helen
Hi Nancy,
My computer crashed but got it fixed and have been happily looking over the
recipes that piled up while I was broke down.
I am looking for a Prickly Pear Cactus Jelly recipe for my sister. Anyone out
there got one that I can give her for Christmas? We have prickly pear cactus
here in Montana. Thanks for such a fun site. Bunny in Montana
Top 'o' the morning to you Nancy!
You are positively frightening! Are you running on rocket fuel? Many many
thanks, from us mere mortals, for all your superhuman efforts. A little
something that goes well with any table and in particularly during the festive
season.
These rolls are terrific served piping hot with just about any meal. Any
questions? Feel free to contact me.
Maria
Authentic-greek-recipes.com
YEAST ROLLS
750 gr - 1.25 lbs warm milk (approx. 20 C - 70 F)
85 gr - 3 oz compressed yeast
120 gr - 4 oz eggs at room temperature
1.25 kg - 2.8 lbs plain white flour
30 gr - 1 oz salt
120 gr - 4 oz sugar
120 gr - 4 oz real butter at room temperature
EGG & MILK WASH:
120 gr - 4 oz eggs at room temperature
60 ml - 2 fl oz milk
First prepare the egg and milk wash by mixing the eggs and milk in a bowl
together and beating until they have completely combined. Leave the wash to the
one side for the time being.
Mix the milk and yeast together in a bowl and beat them until the yeast has
completely dissolved. Add all the remaining ingredients (except for the egg and
milk wash) and mix them together until they have JUST evenly incorporated. Turn
the dough out onto a dry, lightly floured surface and knead it for 15 minutes.
If you have a heavy duty mixer with a dough hook you can knead the dough with
the mixer for 10 minutes.
Place the dough in a lightly oiled bowl, sprinkle the surface with a little
flour and cover it with a dry kitchen towel. Let the dough stand and rise for
approximately 1 1/4 hours until it has doubled in size. Turn the dough out onto
a dry, lightly floured surface again and fold it over and cut it into 30 gr - 1
oz pieces (larger rolls can be made if desired). Gently shape the pieces just
rounding them off, cover them again and allow them to rest for 10 minutes.
Shape the dough pieces into rolls and place them on a well floured baking tray.
Brush each roll lightly with the egg and milk wash, cover them and allow them to
stand and prove and almost double in size for 30 minutes (the second rising).
Brush the surface of the rolls once again with the egg and milk wash and bake
the rolls in a moderately well preheated oven at 190 C - 375 F for approximately
20 minutes, until they are a deep golden colour.
Hi Nancy! This is for Denise in Delaware. (I haven't tried this recipe but
maybe this is close.)
Hugs ~Ada in the Midwest~
Coffee Can Bread
4 to 4 1/4 cup sifted flour
1 pkg. dry yeast
1/2 cup milk
1/2 cup water
1/2 cup salad oil
1/4 cup sugar
1 tsp. salt
2 eggs
Sift flour and measure 1 1/2 cup in a bowl. Stir in yeast. In a sauce pan, place
milk, water, oil, sugar and salt. Heat to lukewarm. Stir to blend, adding liquid
to flour and yeast. Beat until smooth. Beat in eggs. Add enough flour to make
stiff dough. Put into two well greased 1 pound coffee cans. Cover with plastic
covers. Let rise until dough pops the covers. Bake at 350 degrees until brown.
Here is the other one:
Steamed Pumpkin Date-Nut Bread
Adapted from Soup Makes the Meal, by Ken Haedrich (The Harvard Common Press,
2002).
Simple Solution
The reason you steam a bread is because it makes for an uncommonly moist loaf
you can?t duplicate in the dry air of an oven. The author of ?Soup Makes the
Meal? loves to make steamed breads, a habit he fell into years ago when he
started heating his house with wood, although you don?t need a woodstove to make
steamed bread.
All you need is a retired coffee can, a stove, and a pot large enough to hold
the can sitting on a rack of some sort. Most people associate steamed breads
with Boston brown bread, but do broaden your experience and give this wonderful
loaf a try:
INGREDIENTS
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup fine-ground yellow cornmeal
1 teaspoon baking soda
1/2 teaspoons salt
1/4 cup chopped dates
1/4 cup chopped walnuts
2/3 cup buttermilk
1/2 cup canned pumpkin puree
1/2 cup honey
1 large egg yolk
1. Butter a clean 13-or 14-ounce coffee can, including the inside of the lid.
Put a trivet inside a large, deep pot. Add enough water to cover the trivet by
about 2 inches, then put the pot on the stove and bring the water to a boil.
2. Mix the dry ingredients together in a large bowl; mix in the dates and
walnuts. Whisk the buttermilk, pumpkin, honey, and egg yolk together in a
medium-size bowl. Make a well in the center of the dry ingredients, add the
liquid, and stir with a wooden spoon just until evenly blended. Scrape the
batter into the buttered can and put on the lid. Poke 2 steam vents in the lid
with the tip of a paring knife, then cover the top of the can securely with
aluminum foil. Put the can on the trivet. Cover the pot with the lid or a foil
tent.
3. Reduce the heat to moderately low and simmer for about 1-1/2 hours. Check the
water level midway through and replenish with boiling water if it gets low. To
check for doneness, insert a tester down into the center of the bread; it should
come out clean. Transfer the can to a wire rack and let cool for 10 minutes,
then invert the can and let the bread slide out. Let cool thoroughly -on end- on
a rack. Store overnight in a plastic bag before slicing.
Source:
Care2.com
Can you tell me how many cookies the Christmas Peppermint Cookie recipe
makes???
Jennifer
Hi everyone, I love all the great recipes but, how do you keep them
organized? I sure would appreciate any help I can get. There are just toooooo
many good cooks out there. thanks in advance.
Carol from up-state NY
Hi, Nancy: In the Nov. 4, newsletter I asked for a recipe for White Coconut
Fudge and four of your readers came through for me, and I want to thank each of
them. Nanci, Wayne, Pearline and Jean all gave great sounding recipes and I want
to try all of them. I am late in reading my mail as I have been out of town, but
thanks for all who responded. Thanks, Nancy for your hard work in getting the
newsletter out each day.
Have a wonderful Holiday and keep up the good work.
Nell in VA
A friend I met in an exercise class gave me this. I am one of the many who,
when they made fudge, ate their fudge with a spoon. This REALLY works.
MASHED POTATO FUDGE
(From the Kitchen of Betty McKittrick)
3 ounces (3 squares) unsweetened chocolate
l/4 cup (l/2 stick) butter or margarine
l/3 cup cold mashed potatoes
1 teaspoon vanilla
pinch of salt
4 cups powdered sugar
Grease an 8 x 8 x 2 inch baking dish. In medium sized, heavy saucepan, melt
chocolate and butter. Remove from heat. Add potatoes, vanilla and salt. Beat in
sugar. Turn out on work surface and knead until smooth. Press into baking dish.
Chill. Makes 36 pieces. *Note from Betty indicated she did not knead her fudge,
just pressed it into the dish and chilled it.
Hope all you fudge lovers will try this.
Mary Jean, San Marcos, CA.
Hi Nancy, my name is Wendy and I live in Dallas, Texas. I would like to send
a request out to all of your wonderful readers for the recipe for, or one that
is very similar to, the Stouffers frozen dinner called "Grandma's Chicken &
Vegetable Rice Bake". This is one of the best dinners I have ever ate of theirs
(next to the Chicken Enchilada's) and I would love to be able to make something
very similar to it. Thanks for taking the time to read my request. Keep up the
great work on the newsletter.
I LOVE IT!!
Hi Nancy. I want to thank ChrisNGa and the one with no name for their answers
about green tomatoes I really appreciate their help. I will prepare the tomato
jam.
Xochitl from Tepic, Nayarit, Mexico.
Replying to Dot in MS on 12/10 about the Sinful Potatoes. The size would be
the larger bag, approx. 30 oz.
Norma in N. Texas
Love your site!! I am looking for some help in finding a recipe for fudge
that my mom used to make...she passed away in 1986 and unfortunately, no recipes
were written down -- only great memories of wonderful treats. Anyway, she called
this fudge 1-2-3 fudge because the ingredients were pretty simple. It called for
the Hershey's cocoa, sugar, vanilla, milk...etc. Anyone out there ever heard of
such a recipe called '1-2-3 Fudge'? Thanks for any help...I'd love to leave my
kids with this simple little recipe!
Thanks a ton...
Linda - Monticello, IN
In December 10th newsletter there was a recipe for marinated mushrooms. I buy
a large jar, or you can use whole ones from the can, drain very well and then
pour Ken's Italian salad dressing ( not the creamy ) on them and let set for a
couple of days. Very easy to do and quite delicious. Little whole onions are
good this way also. I hope everyone has a merry holiday and enjoys the spirit of
Christmas.
Lou, Fl.
Hi Evelyn:
Baking a loaf of bread and putting a jar of jelly in a basket sounds like such a
nice gift. Can you give us the recipe for the orange jelly made from frozen
juice as my husband just loves oranges and if you could possibly give us some
other jelly recipes, that would be great. Hope your jelly has jelled by now!
Ande.
I was wondering if this was safe to do, I wanted to pan sear my roast one day
put it in the refrigerator and cook it the next day. I was worried that the meat
might reach the " danger zone" of cooking . I believe the danger zone is 60
degrees to 160 degrees does any one know if this is ok to do?
Thank you Cindy in Rochester NY
I need to know the difference in a sponge cake, and a yellow cake. I can't
find a sponge cake recipe, or a mix.
Betty T, Ga.
Hi Nancy.
Wanted to thank Kathy in Alabama, Chris in California, and Jo Ann in Georgia for
their stained glass cake recipes. Unfortunately, none of them were what I
needed. The recipe I am looking for did not contain any pineapple and used
whipping cream. The original recipe was part of a magazine insert included in
several women's magazines in either 1979 or 1980. Maybe this will help narrow
down my search. The graham cracker crust was made in a springform pan. You made
up three different types of gelatin and cut them into cubes once they were
chilled. Then you mixed whipping cream, sugar (?), and a partially set
additional box of gelatin. You poured the whipped cream mixture over the gelatin
cubes and then poured the entire bowl into the springform pan and then
refrigerated it to set. When it was cut and served, it looked like slices of
stained glass.
Maybe this additional info will help out. :o)
Mary W in KC
Hi Nancy.
I have a question about the Cherry Candy Balls recipe that was in the December 2
issue. The recipe was provided by Ginny.
The recipe listed 1/4 cup powdered sugar and 2 pounds of powdered sugar as two
of the ingredients. In the instructions portion of the recipe, it says to "Mix
butter, sugar and sweetened condensed milk." Nowhere in the ingredients does it
list butter. I'm hoping we can get some help with this recipe as it sounds so
super easy and I would love to make it. :o)
Give Siggy a hug from me. :o)
Mary W in KC
I response to Vido in Ohio. There are two webs site that have very good
directions, they are Martha Stewart.com and Pastrywiz.com.
Ginny
Lisa Anders of Union Bridge, MD asked for ways to use her canned peaches
besides pies and cobblers. I like to add a can of peaches (sliced) to my baked
beans just before serving. It seems to go really well. Also, you can put some
chicken breasts in a roasting pan, then pour a can of peaches (with juice) over
them, add any spices you might like, cover with foil and bake until chicken is
done.
Sharon in Memphis, TN
for Barb in the 12/10 newsletter:
Apple Crescent Rolls
2 (8 oz) cans crescent rolls
2 medium apples, unpeeled and chopped
1 cup sugar
1/2 cup butter or margarine, melted
1/2 cup pecans
1- 1/2 teaspoon cinnamon
Leave the crescent rolls in rolled sections as they come from the can; do not
unroll. Slice each section into 6 slices. Arrange slices in ungreased 13x9
baking pan. Combine remaining ingredients; pour over slices. Bake at 275 for 25
to 30 minutes, or until lightly browned.
Makes 12 rolls.
I'd like to know the letter the Parkay recipe with Peanut Butter and milk
chocolate chips was in. I must have missed it. I did make the pan chocolate chip
cookies I think in Dec 8th letter and they were gone the next day and asking for
more.
Doris De
In response to how to store Christmas stuff
Hi Nancy this is for Doris in S. Indiana, We have a big old trunk that we store
a lot of the Christmas stuff in, since we only get in to it once a year our TV
sets on it in the bedroom and it is covered. Rosie G in pa. Have a great
Christmas Nancy!
For Lisa Anders in Union Bridge, MD, in the 12-10 newsletter. This isn't
exactly a recipe but a suggestion for you, Lisa. Try making parfaits, layer cut
up peaches, peach jello, and Cool Whip type product in clear glasses, plastic
ones are okay, and sprinkle quick cook oatmeal (not cooked, just from the box),
and/or chopped nuts on the top. Could try using pudding or yogurt instead of the
jello. This is a fun one to let the little kids help you make.
Knitter in Illinois
Well, its me again. John from Ohio. I been looking for a recipe for "chicken
paprikash soup.. I had it once in a restaurant and it was great. Hoping some one
out there will have a quick and easy recipe on it.
I have used my t fine filling for years. I can NOT find it in any stores. I
have even called the company for info received no help at all. Can you tell me
where to find My T Fine. PLEASE!!!!! Thanks so much.
Juanita Cofer
To Marsha along the MS in Iowa regarding Cannoli filling of 12/10/04 If you
have a Pizzelle and Cookie Maker iron, (Pizzelle is an Italian cookie) you can
make the Pizzelles and roll them while still warm around a 1-1/2" tube of some
sort. When they cool, you can fill them with the Cannoli filling. The irons are
very inexpensive and they make good Pizzelles too - recipe book included with
iron. Good luck!
LaVerne - Alabama
I make these every Christmas. They are very easy and very good. Everyone
loves them. Sorry but I can't remember where I got the recipe but I have had it
for over 5 years. Enjoy!!
Pecan Pie Mini Muffins
1 cup packed brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
2/3 cup butter (no substitutes) melted
2 eggs, beaten
In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and
eggs; mix well. Stir into flour mixture just until moistened. Fill greased and
floured miniature muffin cups two-thirds full. Bake at 350 degrees for 20-25
minutes or until muffins test done. Remove immediately (this is very important
as they will stick to the pan if you don't) to cool on wire racks. Yield: about
2-1/2 dozen.
Phyllis in Kentucky
Hi Everyone, Last year I bought a Pizelle maker. I was give 3 TNT recipes
from friends. Unfortunately, I couldn't make them turn out right. They were
edible, but just not the same as ones that were given to me. I'd appreciate any
recipes and helpful hints from experienced cookie makers.
Thanks bunches, Beth in Pa
Hi Nancy! Hope that you and everyone else is getting all excited for
Christmas this year and have planned all of their goodies. I am looking for a
recipe for "coal" to put in a Christmas stocking. I remember seeing one a few
years back and I think it was edible - like maybe a hard candy type thing. Would
appreciate any help finding the recipe. Thanks and Merry Christmas to you and
all of the contributors to your newsletter - it is the greatest!
Lyn
A huge "thank you" to Carol from KY and Toni from TX for taking time to send
in helpful hints on the success of making fudge that was posted in your
newsletter of
December 9. Think I'll give it try this year!
Joann
Hello and Merry Christmas to you and your "staff", this is for Lisa Anders of
Union Bridge MD, who, in the Dec 11 newsletter needed some ideas of what to do
with her canned peaches. I've been doing a little experimenting with fruit soups
recently and in my research came across this recipe for Peach Soup that you
might like to try. I did something similar to this soup but used canned
cherries. Here goes:
Chilled Peach Soup
1 cup dry white wine
1 cup peach schnapps
1/2 cup sugar
1 teaspoon chopped fresh mint leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups half-and-half cream
peaches, equivalent to 10
Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and
half-and-half together in a bowl, and stir until well blended and sugar is
dissolved. Add sliced peaches, and transfer to a
saucepan. Cook over medium heat for 15 minutes, stirring frequently and reducing
heat if necessary to prevent scorching cream. Remove from heat when peaches are
tender. Cool to a safe temperature for blending. Process in a blender or food
processor until completely smooth. Cover, and refrigerate until ready to serve.
Serve chilled. This recipe was submitted by Linda Van Hoose on allrecipes.com
You could also stir fry your peaches with pork. The
following is a recipe very similar to one I tried
recently only I substituted canned apricots. It
sounded really good, too.
Pork with Peaches Stir-Fry
(You can replace the broccoli with snow peas or baby corn. I use frozen broccoli
mix) Original recipe
yield: 4 servings.
1/4 cup lemon juice
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 pound cubed pork meat
2 teaspoons peanut oil, or sesame oil
1 large onion, diced
1 large carrot, sliced
1 cup broccoli florets
1c sliced peaches, with juice
1 tablespoon all-purpose flour
In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground
ginger, and garlic powder. Place the pork into the dish, cover and refrigerate
for several hours or overnight. Heat the oil in a wok (or frying pan) over
medium-high heat. Add the pork, marinade and onion, and cook stirring constantly
until the meat is cooked through. Throw in the carrot and broccoli, and cook for
a few minutes, then add the peaches with the juice, and bring the mixture to a
boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until
the sauce thickens. Serve over rice or noodles.
Hope this gives you ideas for something different to do with your peaches. Good
luck and hope you have a great holiday season.
Mary H from Alabama
Hi Nancy (and Siggy),
Once again one of your readers questions brought back fond memories. I had to go
to the closet and get the copies of my mother's recipe cards that Mother and Dad
typed for me for a Christmas present my first year in college. I really enjoy
the recipes shared here. Thank you for making it possible.
This recipe is for Jan in Canada who asked for a TNT Poppy Seed Bread loaf in
the 12-10-04 newsletter. Mother's notes indicate that her Poppy Seed Rolls
consisted of 2 different recipes combined; rolls and filling. I have never had
time to learn to bake bread, so I have never made this recipe; but I can still
remember Mother?s homemade rolls and breads. I have included both recipes with
some notes that I remember to help. I'm sorry I don't have all of the precise
information; but like some many people, we thought I could always call and ask
-- until she wasn't there any more.
Rolls for Freezing
Source: Ella Mae Brooks
These rolls Mother usually made in muffin tins with 3 small dough rolls each or
in small rounds folded in half. Her notes say "make poppy seed rolls with this."
Group 1:
2 pkg dry yeast
1 tsp sugar
? cup warm water
Group 2:
4 cup milk, scalded
? cup shortening
? cup butter (? pound)
Group 3:
6 cup flour
1 tsp salt
2 cup sugar
Group 4:
4 eggs
2 cup med cream
10 or more cup flour
Topping:
1 egg
2 Tbsp water
Combine yeast, 1 tsp sugar and warm water in large bowl. In sauce pan, scald
milk, add shortening and butter: and cool to slightly warmer than room
temperature. Add to yeast mixture. Also add 6 cup flour, 1 tsp salt, and 2 cup
sugar; and beat well. Place in warm place to rise for 1 hour. Have eggs and
cream at room temperature. Beat together and add to yeast batter. Add 10 more
cup flour and knead. Place in large buttered bowl and let rise until double.
Shape. Let rise. Bake 15 minutes at 375 degrees F. For a glossy roll, beat 1 egg
and 2 Tbsp water; brush rolls when they come from the oven. Freeze in plastic
bags.
Yields: ~12 dozen rolls
Poppy Seed Filling
Source: Ella Mae Brooks
1 cup cream (Sub. canned condensed milk)
1 cup poppy seed, ground
1 cup sugar
Cook until very thick. Cool until lukewarm and spread a very thick layer on a
light bread dough. Roll up like a jelly roll. Bake in the roll and slice after
baking.
Dee?s Notes: Please note that the poppy seeds are ground. Mother bought her
poppy seed from a small local grocery store who had it in bulk in a burlap bag.
She had a special grinder just for poppy seed. I think that this might be done
in a food processor. It is certainly worth a try as Mother?s roll had a lot more
flavor than the rolls from the bakery that use whole poppy seed.
Mother?s recipes do not indicate how many loaf of bread that the roll recipe
made or how many loves this filling would fill. My guess is that this recipe
will fill 1 loaf and that the will make 3 or 4 loaf. She would spread a layer of
Poppy Seed Filling on a oval of light bread dough rolled about 20?4×½ inches.
Roll up like a jelly roll. Let rise. My guess on baking would be 375? F. oven. I
don?t know about how long, but the loaves were very brown.
In my recipes I also found another recipe for filling that I had tucked away
thinking that it might fun to try add some other ingredients to my mother's
recipe. It follows:
Poppy Seed Filling_2
1 cup poppy seed
? cup walnut pieces
1 Tbsp butter or margarine
1 Tbsp honey
1 tsp lemon juice
1 egg white
Place all ingredients in blender or food processor. Cover and blend until
smooth.
D. Dee Brooks
Thanks to everyone that responded to my question on where to buy electric
pressure cookers. I will check QVC out.
This is such a great web page. I have sent it to my friends and they all like it
too. Your work is really appreciated by many.
Max in Montana
This is an absolutely superb cake and centre piece. A wonderful German
tradition lost in the depths of time. Any questions? Feel free to contact me.
Maria
authentic-greek-recipes.com
GERMAN CHRISTMAS STOLLEN
575 gr - 1.3 lbs sultanas (golden raisins)
575 gr - 1.3 lbs raisins
150 gr - 5.5 oz chopped candied fruit
120 gr - 4 oz dark rum
600 ml - 1 pint warm milk
110 gr - 4 oz compressed yeast
85 gr - 3 oz chopped almonds
900 gr - 2 lbs plain white flour
450 gr - 1 lb self raising flour
140 gr - 5 oz sugar
450 gr - 1 lb softened real unsalted butter
450 gr - 1 lb melted real butter
1/2 tspn ground cardamom
1/2 tspn ground nutmeg
1 tspn salt
VANILLA SUGAR:
1/4 vanilla bean
450 gr - 1 lb sugar
OR
300 gr - 10.5 oz sifted icing (confectioner's) sugar
1 tbspn powdered vanilla extract
First prepare the vanilla sugar by splitting open the vanilla bean lengthwise
and scraping out the seeds with the tip of a knife. Mix the seeds into the sugar
very well and then cover the vanilla sugar and allow it to stand permitting the
flavour to develop for 3 - 4 hours before using. If you are not able to use this
particular recipe a simplified version would be to mix to mix the icing sugar
with the vanilla extract and again allow it to stand so the flavour can develop
as best as it can (although it will not be as aromatic as using the fresh
vanilla bean).
Mix the sultanas, raisins and candied fruit in the rum and allow them to soak
overnight at room temperature.
Mix the milk and yeast in a bowl and beat them until the yeast has completely
dissolved. Add the remaining ingredients (except for the melted butter and
vanilla sugar) and slowly mix all the ingredients until they have just
incorporated. Turn the dough out onto a dry, lightly floured surface and knead
it for 15 minutes. If you have a heavy duty mixer with a dough hook, turn the
speed to medium and knead the dough for approximately 10 minutes, until it is
smooth.
Place the dough in a lightly oiled bowl, cover it with a kitchen towel and let
it stand in a warm place to rise for approximately 75 minutes until it has
doubled in size. Turn the dough out onto a dry, lightly floured surface, fold it
over
and divide it into pieces approximately 450 gr - 1 lb in weight. Round the
pieces off gently and allow them to rest for 15 minutes. Press each piece into a
rectangle shape, stretching it to acquire the desired length and roll it into a
loaf, pressing the seam to seal the loaf. Place the loaves on a well floured
baking tray, seam side down, and brush them with a little water. Allow the
loaves to stand, covered with a kitchen towel, in a warm place, until they have
increased in volume by approximately 2/3.
Bake the Stollen loaves in a moderately well preheated oven at 195 C - 380 F for
approximately 35 - 40 minutes, until they are a deep golden colour. Apon
removing them from the oven IMMEDIATELY brush them evenly all over with the
melted butter and roll them in the vanilla sugar.
Allow the Stollen to cool on a wire rack before enjoying. Stollen keep quite
well for later use if stored in an air tight container.
Hi Nancy,
This is for Marsha along the Mississippi in Iowa that received a can of Cannoli
Filling and wants to know about the shells. You can go to an Italian Bakery and
buy the shells if there is one around you or else make your own shells. If you
make your own shells you will need 6" cannoli tubes. I purchased mine in an
Italian Market when I lived in Ohio.
Here is the recipe for the shells:
Makes 24 shells
3 cups all-purpose flour
1 1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons vegetable shortening
2 eggs, beaten
2 tablespoons white vinegar
2 tablespoons cold water
1 egg white
1/4 - 1/2 cup pistachio nuts, finely chopped
powdered sugar
oil for frying
Sift together flour, 1/4 cup sugar. cinnamon and salt.
Cut in shortening until pieces are the size of small peas.
Stir in eggs, Blend in the white vinegar and cold water, one tablespoon at a
time.
Turn dough onto lightly floured surface and knead until smooth and elastic.
Wrap in waxed paper and place in the refrigerator for 1/2 hour.
Roll dough on a flour surface. Cut out oval shapes that measure about 6 x4-1/2
inches.
Wrap ovals loosely around tubes. Slightly overlapping the edges sealing them
with a slightly beaten egg white. Heat vegetable oil in a deep heavy-bottomed
saucepan. The saucepan should be 1/2 full.
Fry cannoli shells. Don't crowd them. Fry about 8 minutes or until golden.
Turn occasionally while frying.
Place on paper towels. Let cool slightly then remove from tubes. Cool shells
completely.
When ready to serve, fill with chilled ricotta filling. Sprinkle the ends with
chopped pistachio nuts. Dust with powered sugar.
Keep cannoli filling refrigerated.
Cannoli Filling:
3 cups Ricotta cheese
1/2 cup confectioners sugar
1/4 cup cinnamon
1/2 teaspoon Vanilla
3 tablespoon candied Citron, chopped
3 tablespoon Orange peel, chopped
6 Glazed cherries, cut up
Mix ricotta cheese thoroughly with sifted dry ingredients. Add vanilla and fruit
peel. Mix and blend well. Chill in refrigerator before filling shells. Fill cold
cannoli shells, smooth filling evenly at each end of the shell. Sprinkle with
confectioners sugar
Pat in North Carolina
This is one of my favourite BBQ sauces and goes well with just about any
grilled and broiled meat.
Any questions? Email me.
Maria
authentic-greek-recipes.com
Favourite BBQ Sauce
30 ml - 1 oz extra virgin olive oil
90 gr - 3 oz grated red onion
1 crushed and extra finely chopped garlic clove
150 ml - 5.5 oz concentrated orange juice
120 ml - 4 oz clear beef stock (or 2 beef stock cubes dissolved in water)
90 ml - 3 oz quality ketchup
60 ml - 2 oz Heinz '57' sauce
60 ml - 2 oz Worcestershire Sauce
1/4 tspn celery seeds
1/4 tspn finely chopped chervil
salt as required to taste
freshly ground pepper as required to taste
Gently heat the oil in a saucepan large enough to contain all the ingredients.
Add the onions to the heated oil and saut?them over a low flame, while stirring
frequently, until the onions have become tender and translucent. Under no
circumstances should the onions over-cook. Add the garlic and mix it in saut?ng
it until the aroma 'hits your nose' which should take approximately 1 minute.
Add all the remaining ingredients, mix them in with a wooden spoon, and allow
the pan to simmer over a low flame for 15 minutes. Stir the pan occasionally and
skim the surface of the sauce if necessary. Before removing the sauce from the
flame taste test it for salt and pepper. This sauce can be enjoyed as soon as it
has been prepared or can be cooled and stored for use later.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
