Thought for the Day
All the flowers of all the tomorrows are n the seeds of today.
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Wishing everyone a happy, healthy holiday. After realizing that I'd run out
of my dried potpourri, my mind went to work.. So I put some apple cider in my
simmer pot, added a few cinnamon sticks. Then I threw in a few generous shavings
of orange zest (using my vegetable peeler), a couple teaspoons of vanilla
extract, a tablespoon of allspice, a couple teaspoons of cinnamon and voila.
Before long my entire house smelled like the holidays !
Lisa in Chicago
This is in regards to Betty T. from Ga on Dec. 11 newsletter.
Basic Spongecake recipe:
4 eggs, separated
3 Tablespoons water
1 cup sugar
1 teaspoon vanilla
1 cup plain flour
1 teaspoon baking powder
Add 1/2 sugar to beaten egg yolks. Whip whites stiff, add remaining sugar; add
water to yolks and fold gently into whites. Blend in flour and baking powder.
Line pan with greased brown or waxed paper. Bake at 350 for 12-15 minutes.
Lemon Spongecake:
1 cup sugar
1-1/2 cups milk
2 Tablespoons butter
4 Tablespoons self-rising flour
5 Tablespoons lemon juice
3 eggs separated
pinch of salt
Cream butter, sugar, flour and salt, add beaten yolks, juice and milk. Fold in
beaten whites. Bake at 350 until golden brown.
Hot Milk Sponge Cake:
1 cup self-rising flour
2 eggs, well beaten
1 cup sugar
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking powder
Beat eggs and sugar together, add flour. Bring milk and butter to a boil, remove
from heat. Add vanilla and beat well. Bake in an ungreased 13 x 9 pan until
done. Serve with
fruit.
Hope one of these recipes comes of some help to you.
Lisa L. SC
In the December 10 newsletter, there was a recipe for Hundred Dollar Cake
with Butter Cream Frosting, but the directions didn't make sense.
Judi
This is for Linda in Monticello, IN who, in the 12/12 newsletter, wanted a
recipe for 1 2 3 Fudge.
Hope this helps. Nanci, Upstate NY
1-2-3 Fudge
3 C. granulated sugar (extra-fine)
? C. unsalted butter
2/3 C. (5 oz.) evaporated milk
3 T. cocoa
1 C. Hot Fudge Topping
12 oz. chocolate chips
1 tsp. pure vanilla
1 C. chopped nuts (optional)
Grease 9 x 13 pan (butter or vegetable spray). In heavy saucepan (3 qt.) combine
sugar, butter, milk. Bring to boil, stirring constantly. Boil 5 minutes over
medium heat, stirring frequently. TURN OFF HEAT and remove pan from burner. Add
rest of ingredients, stirring well. Pour into prepared pan. Refrigerate until
firm. This fudge freezes well.
For variety, you can use peanut butter chips or milk chocolate chips
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This is for Linda in Monticello, In. This may be the 1-2-3 fudge recipe
you're talking about. My mother-in-law gave me this recipe.
1-2-3 Fudge
2 cups sugar
3 tablespoons cocoa
1/2 stick butter
1/2 cup milk
1 tsp. vanilla
Put sugar, cocoa, butter, milk in saucepan and bring to rolling boil. Time 2
minutes. Take off heat, add vanilla place hot pan in sink with cool water and
beat until thick, can add nuts if wanted. (I usually add 1/2 to 1 cup pecans).
Pour into greased plate or pan. She called this two-minute fudge.
grannyjo, Killeen, TX
Nancy, I wanted to thank whoever put the recipe for Olivetti Crostina in the
October newsletter. I made it for our church ladies Christmas party, and it was
really terrific.(30 women can't be wrong) Also I made the hot Reuben dip. Same
thing. (Great) I have a question for you. Are the recipes posted daily added to
your site, that we may pull them up later? I have copied and copied, but am
getting a little behind now that it is holiday time. Thanks for all your time
you spend on us.
Jo from MO.
The recipe for the peanut butter and milk chocolate chip cookies can be found
in the Dec. 7th news letter. A great place to get the best price on new and used
books is
FetchBook.info. They provide price comparisons for books at the major online
book stores. You can search by title or category. I've purchased several used
cook books using their site.
Bobbie/Chicago
Mary of KC said previously submitted recipes weren't what she needed. Maybe
this one will qualify:
CUT GLASS JELL-O TORTE
Put 1 small package each of orange, cherry & lime Jell-O in separate bowls .Add
1-1/2 cups of warm water to each bowl, stir until Jell-O is dissolved. Pour
separate colors into separate 5 x 7 pans which have been sprayed with Pam.
Refrigerate until set. Cut each pan of Jell-O into small cubes.
Next, in a large bowl, mix 1 envelope of Knox gelatin with l/4 cup cold water.
Let this mixture stand for 5 minutes, then add l/4 cup of hot water, sir until
dissolved. Add l/2 cup pineapple juice and 1 pint heavy whipping cream which has
been stiffly whipped together with l/2 cup of powdered sugar. (You could
eliminate the whipping cream and sugar if you use Cool Whip.)
Add cubed Jell-O (remove from pans by placing metal pan in a sink of hot water
for a few seconds, turn each pans' contents into bowl with Knox gelatin, etc.,
Gently fold mixture together.
Place mixture in prepared torte pan which has been lined with a graham cracker
crust.
Graham Cracker Crust: 2 cups crushed graham crackers
l/2 cup sugar
l/2 cup melted butter.
Mix crackers, sugar and butter together. Save 3/4 cup of crumbs for top. Spread
and pat the remainder of the crumbs into the torte pan. Add the Jell-O mixture.
Sprinkle on the 3/4 cup reserved topping. Refrigerate. To serve, put pan onto a
large cake plate and remove sides of torte pan. Cut into 16 pieces.
Mary Jean, San Marcos
Hi Nancy, wondered if anyone knows whether or not you can buy red and green
mini marshmallows anywhere or whether they can be colored red and green somehow.
Thank you, Jackie Burris
Nancy, this is for Bunny in Montana who made a request for it in the Dec.11th
newsletter. I hope these help you. I have never had Prickly Pear Cactus, but it
sounds delish!!!!....Kathy in Alabama
Microwave Cactus Jelly
Makes 6 cups of jelly.
2-1/2 cups prickly pear cactus fruit juice
3 tablespoons lemon juice
1 box powdered pectin
3 1/2 cups granulated sugar
In a 2- or 3-quart glass measure or casserole, combine cactus juice and pectin.
Stir until pectin is dissolved. Cook on high, uncovered, for 7 to 14 minutes or
until boiling, stirring every 3 minutes. Boil for 1 minute.
Add lemon juice. Gradually stir in sugar until blended. Cook on high for 5 to 7
minutes or until mixture returns to a boil. Stir every 2 minutes to prevent a
boil-over. Boil for 2 minutes. Skim foam from top. Pour into hot sterilized 1/2
pint jars. Cover with hot sterilized lids and screw bands. Inver jar and quickly
return to upright position.
Source:
recipegoldmine.com
CACTUS FRUIT JELLY (Prickly Pear "Apple" Jelly)
3 1/4 cups juice from cooked fruit
1 bottle liquid pectin
Juice of two lemons
8 level cups sugar
Remove fine thorns and blossom ends from 3 pounds of ripe cactus fruit. Cut into
small pieces, crush and add 1 cup water. Stir until boiling, cover pan and
simmer 10 minutes. Place in cheese cloth bag and squeeze out juice.
Measure sugar into a separate pan.
Bring juice and pectin just to boil, stirring constantly, and begin to add sugar
slowly with constant stirring, taking about 5 minutes to add sugar, and keeping
juice nearly at a boil.
Then bring to a rolling boil and boil for one-half minute.
Remove from fire, let stand a few seconds, skim, pour quickly into jars and
seal. Process in water bath canner for 10 minutes.
Source:
recipegoldmine.com
I know this last one is not jelly but it sounded good and fun to make..
Prickly Pear Cactus Butter
1 lb. unsalted butter
2 each prickly pear cactus fruit or 1/2 c. of another fruit
or berry of your choice, strawberries, or raspberries, etc.1 bunch cilantro,
chopped
1/2 c. honey
Salt, to taste
Let butter soften slightly in a mixing bowl or food processor. Peel and puree
the cactus fruit; strain the juice through a fine strainer. Add: the juice,
cilantro, honey and salt to the mixing bowl or food processor; blend until
smooth and all is incorporated. Put into the refrigerator until it begins to
stiffen. Lay out a small sheet of wax paper or plastic wrap and spread out some
of the butter in a small strip. Roll up the paper or plastic like a cigar and
twist the ends until it becomes a tight package. Freeze until hard and return to
refrigerator to soften slightly for easy slicing.
Source:
Cooks.com
This is for Beth in PA about pizelles. From a big Italian family in a town
made up of hundreds of Italian immigrants, pizelles were a staple for us. I even
have my grandmother's old one that you did one at a time on a stove top. I have
progressed and have an electric one. Pizelles are not the thing to make on humid
days. I do have a recipe that always comes out perfectly.
Pizelles
6 eggs
1 1/2 cups sugar
1 tsp. anise seed
1 tsp. anise extract
3-1/2 cups flour
Beat eggs. Gradually add sugar and beat until fluffy. Add anise seed and
extract. Stir in flour, slowly, until well blended. Follow directions for baking
in electric pizelle iron. Store in cookie tin.
M
Hi Nancy! Merry Christmas and Happy Holidays to all! This is in response to
Mary W in KC's request for stained glass jello. I have an old Jello recipe book
from 1973 and found this recipe in it I'm pretty sure this is what she is
looking for. I also would like to thank Barbara and Nanci in upstate NY for the
123 cooky recipes I was in the hospital with pneumonia and am still pretty weak
and I apologize for not sending my thanks before now. Here is the recipe called
Crown Jewel Cake
1 pkg orange Jell-O 3 oz
1 pkg cherry Jell-O 3oz
1 pkg lime Jell-O 3oz
3 cups boiling water
1-1/2 cups cold water
1 pkg lemon Jell-O 3oz
1/4 cup sugar
1 cup boiling water
1/2 cup canned pineapple juice
2 envelopes Dream Whip Whipped Topping Mix
Prepare the orange, cherry, and lime Jell-O separately, using 1 cup boiling
water and 1/2 cup cold water for each flavor. Pour each flavor into separate
8-inch square pan. Chill until set, at least 3 hours or over night. Cut into 1/2
inch cubes. Set aside a few of each flavor for garnish if desired.
Dissolve lemon Jell-O and sugar in 1 cup boiling water, stir in pineapple juice.
Chill until slightly thickened.
Prepare both envelopes of whipped topping mix as directed on package. Blend into
the slightly thickened lemon Jell-O. Fold in Jell-O cubes . Spoon into 9-inch
spring-form pan. Chill until firm at least 5 hours or overnight is better. Just
before serving, run a spatula around sides of pan; then gently remove sides.
Garnish top with reserved cubes of Jell-O. Makes 16 servings.
You can also change flavor combination of Jell-O cubes just leave the lemon
Jell-O base the same.
Nancy you have my utmost respect and admiration for all you do for us. Thank you
for you unconditional devotion to bring all of us this fantastic newsletter and
please give Siggy and extra treat for me, I have Two adult cats and five 5 week
old kittens and are we having fun.
Sandy Miller in Hazel Park, Michigan
Sandy
For Helen, in the 12-11 newsletter, 7/8 of a cup is 7 ounces as a cup is 8
ounces.
Knitter in Illinois
This is a question regarding the "My Favorite Breakfast" Recipe of Dec. 10 by
Agnes in AL. What size pan do you use? I noticed you said this could be halved,
but what size pan would you use if you make the entire recipe? And, what type of
cheese/s do you use?
Thanks for submitting that recipe. It sounds like a winner, so let me know what
to make it in.
Anna B.
Hope this what your are looking for Ande from Pearline of Pa. Sending 2 for
Orange Jelly Recipes and one recipe for
Cranberry-Strawberry Jam
Frozen Orange Juice
2 (6 oz.) cans frozen orange juice concentrate
2 1/2 cups water
4 1/2 cups sugar
1 pkg powdered pectin
Thoroughly mix orange juice concentrate with water and powdered pectin in a
large saucepan. Stir constantly over high heat until bubbles form around edge
(gas stove - with electric the bubbles form in the middle). Immediately add
sugar and stir well. Bring to a full, rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat. Skim, pour into sterilized Kerr jelly
glasses and seal with paraffin or use Kerr half-pint jars. Fill to within 1/2
inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath
5 minutes.
Yield: 6 eight oz. glasses or jars.
Orange Juice Freezer Jelly
Makes: About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2 cups reconstituted frozen orange juice concentrate or fresh orange juice
1/4 cup fresh lemon juice
4-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
Measure orange and lemon juices into large bowl. Stir in sugar. Let stand 10
minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring
constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes or
until sugar is dissolved and no longer grainy. (A few sugar crystals may
remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges
of containers; immediately cover with lids. Let stand at room temperature 24
hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze
extra containers up to 1 year. Thaw in refrigerator before using.
CRANBERRY STRAWBERRY JAM
1 package (12oz.) fresh cranberries
2 packages (10oz.) frozen strawberries, unsweetened
4 cups of granulated sugar (or Splenda)
1 teaspoon grated lemon peel
1 package (3oz.) liquid pectin
Using a food processor, coarsely chop cranberries. Combine cranberries,
strawberries, lemon peel and sugar (or Splenda) in a large stockpot. Bring to a
full rolling boil. Stir in pectin and return to a full rolling boil and cook 1
additional minute, stirring constantly. Remove from heat and skim off foam.
Ladle into sterilized half-pint jars leaving 1/4-inch headspace. Wipe rims. Cap
and seal. Process in a water bath canner for 10minutes.
Yields 7 half-pints.
Nancy, I would like to know where in Ms. Dot lives. I live in South Ms.
Helen in Ms.
To knitter that wanted a recipe for sugar free cornbread, I make it all the
time! I use the recipe out of the Betty Crocker cookbook deleting the sugar in
it and I use vegetable oil in the recipe instead of shortening, just use a
little less milk and one more egg. It always turns out wonderful. It sometimes
takes a bit longer to cook though.
Patty in Oregon
Nancy I am trying to find the recipe for the white chocolate chip orange
macadamia cookies and I have searched high and low for it can you if you know
tell me what news letter it was in.
Thank you so much.
W
Nancy,
I have an Apple computer so I don't know if this will work for the majority of
people who I know have PC's. But; It's been my experience that if I have
someone's e-mail address in my address book, their mail is far less likely to
wind up in junk mail. It's not foolproof, but works most of the time. The
members might want to try adding
nancy@nancyskitchen.com and
nancys_kitchen@yahoo.com to their address book and see if it works for them.
Marsha along the Mississippi in Iowa
Dear Nancy and Group,
First Happy Holidays to everyone!! Now my question I recently heard of a recipe
that uses 1 package of Rhodes frozen cinnamon rolls, you place the rolls in a
mixture of thawed vanilla ice cream and other items, then place in a cool oven
to rise overnight. I thought these would be great to have on Christmas Day but,
I have not been able to find a recipe for them. Hope someone can help.
Elizabeth in Southeast Ohio
My thanks to LaVerne-Alabama for her suggestion of the Pizzelle and/orCookie
Maker iron. unfortunately; I don't have either of those, but might be able to
use my noggin and think of a substitute. And; to Pat in North Carolina a thank
you also for her wonderful sounding recipe. Ah that I did have an Italian bakery
near me, but I don't. I will try your recipe though for the shells as soon as I
think of a substitute for the pizzelle maker. LOL. I think I have about 6 weeks
before the expiration date, so I'd better get in high gear and think. I don't
think so good at Christmas time. Their replies were in the December 11th
newsletter.
Marsha along the Mississippi River in Iowa
I enjoy your site so much, but sometimes when I see a really good idea and
don't make a note of it , then I end up looking for it later--to no avail!!!
This is something I am sure I have read and now I need to find. Some one posted
the mixture of spices for making it, so does any one now this? I would really
appreciate getting it,
Thanks, ~G~
Hi Nancy and all of your readers.
I would like to thank everyone who has responded to my past requests, and would
like to share a favorite of mine.
As it is getting closer to Christmas the weather here in Canberra is warming up.
We usually have a cold lunch of salads, prawns (shrimp) turkey and ham. with
something cool and refreshing for dessert. I really do miss the cold Northern
Hemisphere Christmas, but have been here so long that the HOT Christmas day is
fun as well. I think that it is the people that you are with that make the
holidays joyful.
Here are a favorite Christmas recipe that I hope you enjoy.
Chocolate Christmas Wreath:
375 g. Dark Chocolate bar
1 can sweetened condensed milk
1 teaspoon vanilla
1 cup chopped almonds or walnuts
glace' cherries (red and green)
Melt chocolate in the microwave, stir in condensed milk and nuts.
Prepare a quiche or pie plate by lining it with plastic wrap. Scoop chocolate
mixture around the inner edges of a glass pan. As the mixture cools, swirl the
chocolate to give a leafy appearance.
Decorate half cherries that represent holly berries.
In response to the difference between a sponge cake and a yellow cake, a Sponge
cake is very light and fluffy and does not have the heavy texture of a normal
yellow cake. (I will be away from my computer for the next few days so won't be
able to send a recipe for a good sponge until next week).
In response to the excess peaches. I make an apricot chicken that I have
substituted peaches for and it was really good.
Peachy Chicken.
Cut up one whole chicken or equal amounts of chicken pieces brown in fry-pan
with one onion sliced, add one packet of French Onion soup mix to the pan and
the juice off of a can of peaches. Transfer to a casserole dish, bake for
approx. 1 hour. at 350. 10 min. before serving add the peaches and return to
oven until peaches are heated.
You may do a couple extra things as well: add 1 Tbs of curry powder to the pan
when you fry the chicken to give it a curry chicken taste and at the end add a
couple of spoons of sour cream to the dish just before serving.
On a could winters night this really hits the spot. Serve it with either noodles
or rice
Thank you once again for all of your hard work. I hope that all of the readers
have a Joy filled Christmas and that the New Year is filled with peace
This might be what you are looking for:
Broken Glass Torte
Crust:
1-1/2 cups graham crumbs
1/3 cup sugar
1/3 cup melted margarine
Mix together and put in a pan, reserving 1/2 cup for sprinkling on top.
Filling: 3-3 oz. pkg Jell-O powder-
1 red
1-yellow
1-blue
4-1/2 cups hot water- divided
1 pint whipping cream
1/2 cup sugar
1 pkg gelatin
1/2 cup cold water
1/2 cup hot water
1/4 cup pineapple juice
Dissolve each Jell-O in 1 1/2 cups hot water. Pour in pans and chill. When set,
cut into cubes. Whip the cream till thick. Add sugar. Soften gelatin in 1/2 cup
cold water. Add 1/2 cup hot water to dissolve it. Add pineapple juice. When
cool, combine with whipped cream and Jell-O cubes. Pour into chilled crust. Let
set overnight.
MERRY CHRISTMAS TO YOU AND YOURS 2004 Ed & Louise
Hi, Nancy. Hope you have a Merry Christmas and a Happy New Year. Your a great
person for all the good work you do. Does anyone have a recipe for a cookie that
has orange slices cut up in them. I had a great friend that baked these, but,
unfortunately did not get her recipe.
Shirley from Mo.
Happy Holidays, Nancy: I am looking for a Spicy Mustard Dip; you usually dip
pretzels in it also is cooked so that you can preserve it and put it into jars
and use it as a gift. Any suggestions, readers?
Anita in Olean, New York
Hello Nancy:
I am not sure if Cat from Ok. has written in, am sure she hasn't just yet. She
lost her husband Thursday morning early. She send me an email tonight. Just
letting you know.
Cat sends in lots of good recipes.
Shirley in Texas
Hope this is the recipe Mary W. in KC wanted in the Dec. 7 newsletter. My
recipe is called Broken Glass Cake. Nell in VA
Broken Glass Cake
1 reg. pkg. each of cherry, orange and line Jell-O. Dissolve each in 1 cup hot
water in separate bowls and refrigerate overnight.
1 cup pineapple juice
3/4 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
1 pint whipping cream
2 cups graham cracker crumbs
5 Tbs. butter or margarine, melted
On second day mix juice and 1/2 cup sugar in sauce pan and scald. Mix gelatin in
1/4 cup cold water to soften and add to juice mixture. Set aside to cool. Whip
cream. Cut Jell-O into small pieces and fold into whipped cream. Slowly fold in
juice mixture. USE WOODEN SPOON AND NOT A MIXER.
Mix crumbs, 1/3 cup sugar and melted butter or margarine. Save 1/2 cup crumb
mixture for top. Line bottom and sided of 9 x 13 inch pan with crumb mixture.
Press firmly. Pour cream mixture over crumbs. Sprinkle remaining crumbs over
top. Refrigerate for at least 6 hours. DO NOT FREEZE
I made this, this week and it was delicious.
Baked Bean Casserole
1 lb. ground beef
1 sm. onion, chopped
1/2 c. catsup
1 tsp. Mustard
1/4 c. brown sugar, packed
1 (16 oz.) can pork & beans
1/4 c. water
Brown ground beef and drain well. Add onion; cook until they are tender, not
brown. Remove from heat. Stir in remaining ingredients. Pour into casserole and
bake at 400 degrees for 30 minutes. Serves 6.
Heather
This is for Betty T in Ga, Sponge Cake has a different texture than just a
yellow cake. Here is a recipe for a Golden Sponge cake.
Kathy in Alabama
Golden Sponge Cake
From Diana Rattray, Guide to Southern U.S. Cuisine.
Sponge cake is made with vanilla, grated lemon or orange peel, and egg yolks and
whites.
2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 to 3 teaspoons grated lemon or orange peel
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar
Into a large mixing bowl, sift together the flour, sugar, baking powder, and
salt. Make a well in center of sifted dry ingredients; add oil, egg yolks,
water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until
smooth.
In another large mixing bowl, beat egg whites with cream of tartar until very
stiff peaks form. Pour egg yolk mixture over whites, gently folding with a
rubber spatula just until blended. Do not stir or beat.
Pour batter into an ungreased 10-inch tube pan. Bake at 325? for 55 minutes;
increase heat to 350? and continue baking for 10 minutes longer. Invert pan over
bottle or position between two pans or racks so the pan hangs without touching
the table. Loosen sides gently with spatula to remove from pan. Frost with
fluffy frosting or chocolate frosting, or a lemon frosting variation.
Hi Nancy~
This is for the lady with the extra peaches!
Peach Dip
1 pint of peaches chopped
1/2 cup sugar or Splenda
Mix these together really well and put in refrigerator
1 onion chopped well
1 bunch cilantro chopped well
2 jalapenos ( I take out the seeds but leave them in if you want extra kick)
chopped well
1 pint cherry tomatoes chopped up well or 6 Roma tomatoes chopped up well
2 Tablespoons white balsamic vinegar
6 Tablespoons Olive Oil
Mix it all together, add to peach mixture. Refrigerator for at least an hour.
Serve with tortilla chips and enjoy!
It seems like the combination is strange, but the taste is very unique and
delicious together with the sweet and the spicy. You will get tons of
compliments and people asking for your recipe!!
Christine in Arkansas
This is for Lisa Andes in MD. in the Dec 11th newsletter. I've made this a
lot to take as a cover dish. All you need to do is take peach halves, put a
tablespoon of cream cheese in the center, line in a 9x13 pan with the filling on
the bottom then cover with peach Jell-O. You can use either 2small boxes or 1
large box of the Jell-O. Refrigerate until its firm. It's very good. I use the
light cream cheese( you can also use fatfree cream cheese) and sugar free
Jell-O. This recipe came from a magazine several years ago. Donna in Ohio
Hello Nancy and Siggy! I bought a package of tropical fruit mix, which is
dried mango, pineapple and papaya. I was thinking of adding it to a soft sugar
drop cookie recipe that I have, but am interested in what some of your other
readers might suggest. I think they would be good in muffins also, but I am open
to anything new to try these in. Many thanks to you for this great newsletter! I
look forward to reading it everyday!
Mary in Oregon
A pen pal of mine is looking for a sugar free corn bread recipe. I hope your
readers know of one (or more). I have not been able to find one. Thanks in
advance, and Merry Christmas all.
Knitter in Illinois
HO HO HO!! and all that. Hope Christmas is going well for you and Siggy. I
have a couple of comments for Betty T in GA who was asking about the differences
in sponge cake and yellow cake. I'm not exactly sure about the differences, but
it seems to me that sponge cake has more air in it and Angel Food Cake is very
similar to Sponge Cake. I have seen Angel Food Cake Mixes in grocery stores. You
could try an Angel Food Cake mix. I would also like to suggest that you could
get on a copykat recipe site and look up the recipe for Twinkies. If I'm not
mistaken, Twinkies are sponge cake with filling and you could adapt the recipe
to your needs, maybe use the cake recipe without the filling. These are just
some thoughts that I had and hope they help. Have a Merry
Christmas.
Mary H from Alabama.
Hi Nancy:
Keep up the wonderful work keeping all of your members happy. I enjoy receiving
the letter and look forward to trying the recipes. I have tried so many and now
put them in my favorite recipe book. I have even printed off recipes and made
Nancy Rogers Recipes to some of my friends who have not got access to a
computer.
Nancy, for some reason my email newsletter I have been receiving is going to my
deleted items file and not to my inbox. I really do miss the recipe swap and
tips with other members.
Thank you Nancy for all your wonderful work.
Teri Gostick
Comment
Someone has turned our recipe newsletter in as spam and because of that it has
gotten onto one of the major spam lists. Many may find their newsletter in
the junk or spam mail folder. If it is going directly to the delete folder
that is because that is what the member has stated they want to do with the spam
mail.
There is little I can do at my end to get it off the spam list. A a
member of the group you can call your isp and tell them you signed up for it and
opt into the group and want it delivered to you mailbox.
Nancy
This is for Carol in upstate, NY. In her Dec. 11, 2004 newsletter, Carol
requested a way to organize your marvelous recipes. Carol, I set up a file in MY
DOCUMENTS on the computer, listed all the categories of recipes and saved them
in the files.
1. Go to My Documents
2, Open file. Name it RECIPES
3. Go to MY DOCUMENTS, then RECIPES. Open a new folder and name it APPETIZERS.
4. Go to MY DOCUMENTS, then RECIPES, Open a new folder and name it
Breakfast/Brunch.
5. Continue to do this for all categories you'd like, such as Entrees, Desserts,
Side Dishes, Misc. (Also set up one for Crock Pot or Pressure Cooker if you save
those recipes, too.)
TO SAVE A RECIPE:
1. Copy and paste it into your Notebook or Word Pad, File it in RECIPES, in the
category of your choice. Let me know if you need more help.
Hope this helps.
Hugs, Corinne in Pa.
Helen asked about an amount to equal 7/8 of a cup. I find it easy to remember
that 1/4 cup = 4 tablespoons, and so 1/8 cup = 2 tablespoons. For 7/8 cup,
multiply 7 X 2 tablespoons to get 14 tablespoons. It may seem tedious to measure
out 14 tablespoons, but at least it would come out right.
Alex
Helen asked about how much is 7/8 of a cup. Well, a quarter of a cup (2/8) is
4 tablespoons. So, 1/8 of a cup would be 2 tablespoons.
Jean Lockwood
Juanita, MyTFine pudding is made by the same company as Royal. Apparently one
or the other bought the other one out, so maybe you can get Royal where you
live....they are the same thing.
HTH, Laura L.
Comment
I have ordered it from the
Vermont Store
Nancy
This is for Carol from New York, 12-11 issue. I store my recipes in a special
email account that is just for this purpose. When I see a recipe I like, I copy
and paste it into an email to myself! Then all my recipes are stored web based
and I can't lose them in a crash. All my recipe newsletters are sent to this
address. When it's time to make out menus and grocery lists I head here. I have
folders for the different types of recipes.
I hope this helps, Karen
Nancy,
On the Dec. 4 newsletter there was a thank you for Chi Chi's Chili Con Queso . I
have missed the issue that this was printed. Can you give me a date for
responses to this.
Thank you so much.
Linda Peterson
Comment
I did a search using the search box on the top right side of the page for Chi
Chi and found
November 21, 2004
Nancy, as always a tremendous newsletter. I have learned so much since you
took over the newsletter a couple of years ago. I do have a question about a
recipe from 12/11 newsletter. This recipe was for Barb from the 12/10 newsletter
but the recipe senders name was not included. But I do have a question about the
temperature that the Apple Crescent Rolls are baked at. The recipe said to bake
at 275 for 25 to 30 minutes. The recipe would not be done at that temperature
for that time. I would think that the person that sent in the recipe might have
missed type but meant 375. Hopefully the person that sent it in will reply with
the correct temperature. Must go because I smell the homemade spaghetti sauce
cooking and it should be done in about 1/2 hour. Nancy have a great day.
Everyone including you, Nancy, have a Happy Holiday.
Susie Indy
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
