Thought for the Day
Faith is the wind that blows the sail of our ship toward the desired
destination.
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Nancy here is a recipe that I would like to share that is a family favorite
here in our house. I only make this around the holiday season as a treat. I got
this recipe from Martha Stewart's TV show about 3 or 4 years ago.
LIME MELTAWAYS
3/4 cup butter
1/3 cup confectioners sugar (sift to get out the lumps)
grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla
1 3/4 cups flour
2 tablespoons corn starch
1/4 teaspoon salt
Beat butter and sugar and grated zest into a fluffy mixture. Beat in juice and
vanilla and then sift in the flour, cornstarch and salt. Mix with a spatula to
combine. this may
be a bit crumbly, but when it is all mixed; put onto a parchment paper and roll
the dough into a roll and then shape. While you are rolling this it will knead
together. Chill this dough
in the fridge for at least an hour, but over night is better. Slice and bake on
parchment lined sheet in a 350 o oven for 8 to 10 inches. While they are
still warm dip or sprinkle with confectioners sugar.
These are delicious and very good.
Hope everyone has a very healthy and happy Holiday Season! Meowy Christmas to
Siggy and yourself
from Cuddlebug, Smokey and Mindy in snowy New Brunswick Canada.
Hi Nancy, This is in response to Judi (the 12/12 newsletter) and her question
about the Hundred Dollar Cake from the Dec. 10th newsletter. I read the recipe
the way it was written and it indeed could have confused someone. However, if
you read it closely again, you will see that when you sift the flour, you add
all the ingredients from the flour through to the other ingredient mentioned.
The directions could mislead anyone. There are quite a few ingredients in the
cake, so I see what that person was saying. I hope this helps! Hope I haven't
confused you more.
Chris in NM
Good day! I am looking for a good French Dip Sandwich recipe. My children
have requested that I make them for Christmas and it has been many years since I
have made them. I believe for the final stage they were wrapped in foil and put
in the oven but I would welcome any and all recipes. Also if anyone would have
any suggestions for a salad to go with them.
Thanks for everyones help in advance!!
Patti
This is in response to a question posed by Laverne from Alabama, concerning
MY T Fine puddings. They were sold by A and P Stores years ago, possibly Krogers
also. Don't know if they are even in existence any longer. I lived in Ohio at
the time.
Hope this answers your question ....Dee in fl.
Nancy, this is for knitter in Illinois whose pen pal wanted a sugar free
cornbread recipe, most southerners hardly ever put sugar in the cornbread. I
hope these help.
Kathy in Alabama
Buttermilk Cornbread
1 cup cornmeal
1/3 cup all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup buttermilk
Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into
greased, heated 8-inch or 9-inch iron skillet. Bake at 400? for 20 minutes, or
until lightly browned.
Buttermilk cornbread serves 8.
Spoon Bread
3/4 cups cornmeal
1 tsp. salt
1 cup boiling water
3 tbsp. melted butter
2 large eggs
1 cup milk
2 tsp. baking powder
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add
boiling water, keeping smooth; stir in the melted butter. In a separate bowl,
beat eggs until thicken and pale in color. Add milk and beat to combine. Add
milk and egg mixture to the cornmeal mixture with baking powder. Beat with an
electric hand-held mixer or whisk to blend. Turn into a generously greased
8-inch square glass baking dish. Bake at 350? for about 30 minutes, until firm.
This is for Lisa Andes in MD. I make this peach salad all the time cause my
family loves it.
Kathy in Alabama
Peach Halves Salad
Lettuce leaves
1 large can peach halves, drained
1 (8oz) package cream cheese, room temperature
2 tbsp. honey
1 small can crushed pineapple, drained
In mixing bowl mix together cream cheese, honey and pineapple with electric
mixer. Line serving plate with lettuce leaves. Fill peach halves with cream
cheese mixture and placed on lettuce bed. Chill until ready to serve.
Hi Nancy and Merry Christmas.
For Helen in the December 12th news letter.
1 cup = 16 tablespoons.
1/8 of 16 = 2
Measure out 1 cup, then remove 2 tablespoons, thus 7/8 of a cup.
Phil in Ohio
Great Family Christmas Present
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In the Dec. 12 letter Jackie inquired about red and green miniature
marshmallows. They have been available past years but I haven't looked for them
this year. Seems WalMart Supercenter had them last year. Probably any large
supermarket would have them for the season.
" Cookie" in Texas
Looking for different fruitcake recipes... such as applesauce fruitcake or
persimmon fruitcake or pineapple coconut fruitcake. Thanks. Just checked out
your site tonight and it seems like a
really interesting place to find recipes.
Crystal
This is to Carol from New York in the Dec. 11 issue. Personally I like to
have my recipes printed out where they are easy for me to have in front of me
when making the item. I have printed out the recipes I am interested in and put
them in a binder making out my tabs to suit myself. Getting close to needing a
second binder.
Zelda from Grand Prairie, TX
Love your newsletter. I live in Phila., Pa. Where can I buy vanilla beans to
make vanilla extract. Thanks so much.
GM
This is for Knitter in Illinois
Sugar Free Cornbread
1 c. flour
1 c. cornmeal (if you don't like it gritty put in processor and process until
fine)
1 tsp. salt (opt)
4 tsp. baking powder
1/3 c. Splenda or your favorite sweetener( for honey cornbread use 1/4 c. sugar
free honey from Walmart instead)
1 egg
1-1/4 c. milk
1/4 c. melted oleo
Combine all and pour in lightly greased p9x13 pan. Bake at 350* for 25-30
minutes.
Jean from Illinois
Chef Raymo Fruit Cake
4 cups shelled pecans
3/4 pound candied cherries
1 pound candied pineapple
1/2 pound butter
1 cup sugar
5 large eggs
1 3/4 cups all purpose floor
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Chop nuts and fruits into medium size pieces; dredge with 1/4 cup flour. Cream
butter and sugar together until light and fluffy. Add well-beaten eggs, and
blend well. Sift remaining flour and baking powder together; fold into egg and
butter mixture. Add vanilla and lemon extracts. Mix well. Add fruits and nuts,
mixing well. Grease a 10-inch tube pan. Line bottom with heavy brown paper, and
grease again. Pour batter into prepared pan. Place in COLD OVEN and bake at 250
for 3 hours. Cool in pan on cake rack.
Chef Raymo -- Enjoy
In the 12/11 newsletter Juanita asked about My-T-Fyne Pudding. When we lived
in Connecticut that was all we used but when we moved to Florida we no longer
cold find it. After years of care packages from our relatives I finally started
ordering it from Jel Sert who now distribute it. Here is there web site.
http://www.jelsert.com/
Bev- Fl.
P.S. Sorry I forgot to add my name to the cranberry recipes I sent.
1-2-3 FUDGE SAUCE
1 can (12-oz.) evaporated milk
2 cups sugar
3 squares baker's chocolate
Vanilla
Place all ingredients in at least a two-quart, microwaveable container. Cook on
high until chocolate is melted (about 2 minutes). Stir occasionally to make sure
chocolate is melting. Return to microwave oven and cook for two more minutes or
until sauce begins to thicken. Remove from oven, cool and add vanilla to taste.
Beat until sauce is smooth. Refrigerate. Serve over ice cream. Will keep a long
time
Rose
Nancy this is for Lyn who in the Dec.11th newsletter requested this
recipe....Kathy in Alabama
Candy Coal
From: MarthaStewart.com
3-1/2 cups sugar
3/4 cup water
3/4 cup light corn syrup
1 tablespoon black gel-paste food coloring
5 teaspoons pure peppermint, cinnamon, or anise extract
1 teaspoon baking soda
Line an 8-inch square baking pan with a piece of aluminum foil large enough to
overhang the sides by about 2 inches. Set aside.
Bring sugar, 3/4 cup water, and corn syrup to a boil in a medium saucepan over
medium high heat. Stir to dissolve sugar, and wash down sides of pan with a
pastry brush dipped in water to prevent crystals from forming. Once mixture
comes to a boil and all the sugar has dissolved, clip a candy thermometer to
pan, and raise heat to high. Continue cooking without stirring until mixture
registers 300?. Remove from heat.
Carefully add food coloring, extract, and baking soda; stir slowly with a clean
wooden spoon until thoroughly combined and mixture no longer bubbles, about 2
minutes. Pour into prepared pan, and let cool completely. Lift foil to remove
candy from pan, and transfer candy to a large plastic bag. Crush with a kitchen
mallet into chunks.
This is for Linda - Monticello, IN that wanted a recipe for 1-2-3 Fudge in
the Dec 11th newsletter. I hope this helps you.
Kathy in Alabama
1-2-3 GOURMET FUDGE
3 C. granulated sugar (extra-fine)
3/4 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 mins. 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
Source:
recipecircus.com
These are a few recipes for John from Ohio who requested them in the Dec 11th
newsletter. I hope one of these will be similar to what you had in the
restaurant.
Kathy in Alabama
Hungarian Chicken Paprikash
1 onion, chopped
2 tbsp. shortening
1 tbsp. paprika
1 tsp. black pepper
2 tsp. salt
1 to 1 1/2 c. water
4 to 5 lb. chicken, disjointed
1/2 pt. sour cream or 1 c. milk plus 1 tbsp. vinegar
Dumplings:
3 eggs, beaten
1 tbsp. salt
3 c. flour
1/2 c. water
Mix all ingredients together and beat with spoon. Drop bits of batter in boiling
salted water. Cook about 10 minutes; drain and rinse with cold water. Drain well
and add to paprikash. Brown onion in shortening. Add seasonings and chicken;
brown 10 minutes. Add water, cover and let simmer slowly until tender. Remove
chicken; add sour cream to drippings and mix well. Add dumplings. Arrange
chicken on top. Heat and serve. For more gravy add more sour cream.
Chicken Paprikash with Noodles
2 lg. onions
3 lbs. cut up chicken
2 tsp. Hungarian paprika
1/4 tsp. red pepper
1 c. tomatoes
1/2 c. sour cream
2 tsp. flour
1/2 c. water
Noodles
1-1/2 c. flour
1 egg
1/2 tsp. salt
1/8 + 1/2 c. water
PAPRIKASH: Lightly brown onions. Add paprika, stirring hurriedly. Add red pepper
and tomatoes. Add salted chicken. Simmer 1 1/2 hours. Take out chicken and
thicken gravy with 2 teaspoon flour, sour cream and water. Don't allow to boil
or sour cream curdles. Instead of simmering I put in 325 degree oven, covered in
a roasting pan. Cook until tender, 1 to 1-1/2 hours.
NOODLES: Combine salt and flour. Beat egg and add to flour and salt. Beat hard.
In little pieces put in boiling water (salt water) 2 minutes. Strain and blanche
in cold water. (Can make ahead and reheat in microwave.) Serves 3.
Chicken Paprikash
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
1 tablespoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/2 cup sour cream
In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season
chicken with salt and pepper. Remove chicken and set aside. Add onion to
skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken
to skillet, turning to coat with paprika/onion mixture. Add wine and broth.
Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken
is fully cooked and tender. Remove chicken and keep warm. Boil skillet drippings
until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream.
Heat through. Serve chicken atop pasta if desired, and pour sauce over all.
Nancy,
You are the greatest!! I hope you have a wonderful Christmas. Everyone has been
sending in great appetizer recipes and I would like to send my favorite.
Cheese Ring
2 lbs.(32 oz.) shredded sharp cheddar cheese
2 c. mayonnaise
2 bunches green onions, finely chopped (green also)
2 c. chopped pecans
strawberry preserves
Mix cheese, mayonnaise, onions and pecans together. Put in an angel food pan
which has been sprayed with Pam. Refrigerate overnight. Loosen and take out.
Serve with strawberry preserves and Ritz crackers. To make a pretty
presentation, place strawberry preserves in center of ring or around the edge. I
know the strawberry preserves sound strange but is very yummy! This makes a
large ring and can be successfully halved.
Merry Christmas to all, Barbara from Arkansas
Hi Nancy,
I really look forward to your new letter everyday. You really do a great job. I
need to see if any of your members have a recipe for Sugar Free Suckers that you
could make with Splenda. I've checked the Splenda web site.
Also I ate some nacho dip at a Mexican restaurant in NC & I would like to see if
anyone has a recipe like this. It was a white dip but the owner said it did not
have any cheese in it but it did have cumin in it. She said they served it a lot
in Mexico.
Thanks for all of the great recipes that everyone shares.
Vicky
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
