Thought for the Day
A kind word picks up a friend when trouble weighs him down.
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Hi to all. I was hoping someone could help me find a
recipe containing applesauce and strawberry Jell-O. You make it as you would any
Jell-O but you use applesauce in it along with the water( but less water. I
guess that I could experiment but thought that I was better off first asking the
pros of this site. It was very yummy and my husband liked it a lot. This is one
of the sites that I so look forward to because of all the great ideas and
recipes that I find. The best of wishes for the Holidays to all and their
families.
Donna of Pa.
Kate the recipe you are looking for is on the Lemon box of cake mix. I use it
all time sometimes use the poppy seed but not often. I use a powdered sugar and
lemon juice to put on cake when it comes from oven punch holes with a meat fork
and put the glace on while hot. Enjoy.
Emma Tx
Note to Nancy: Normally I would be sending this via Yahoo, but some reason
Yahoo won't let me reply, or send messages by them so I've had to go to an
alternative address that I sometimes use for messages. I'm receiving your
newsletter just fine, I just can't reply to them. I'm not sure what's going on,
but that's the reason for the different address. Thanks.
I have a couple of comments to make but before I do I wanted to thank you for
helping me become a better cook. Your newsletter and "newsletter family" have
been a tremendous help, but the most important thing that I wanted to say is
that receiving your newsletter starts my day out just right; I enjoy reading it
so much. I want to wish you, and your "staff" a very Merry Christmas from me,
and my own kitty family--- Little Kitty, Orange Muffin, Shortcake, and Sammy. I
hope you have the best Christmas ever. Thanks for all of your help. Now Dotty
from NJ, I ran across 2 versions of the Fruit Cake using the spice cake mix that
you asked about in the Dec 18 Newsletter. These weren't exactly what I was
looking for, as I remember a 3rd one that I used in the past that was a bit
different, but maybe one of them will do. I got both of these off this site.
Here goes:
Easy Fruitcake
1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped walnuts
Glaze, optional
1 cup sifted powdered sugar
2 to 3 tablespoons apricot brandy
In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup
apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth,
about 2 minutes. Add eggs one at a time, beating after each addition. Fold in
the chopped fruits and nuts. Turn batter into a generously greased and floured
10-inch tube pan. Bake at 350? for 50 to 55 minutes for 50 to 55 minutes, or
until cake tests done. Cool for 15 minutes in the pan then remove to a rack to
cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours
before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar;
drizzle over fruitcake before serving, if desired.
FRUIT CAKE
1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4-1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Make cake as directed on package and cool. Crumble cake into large bowl. Add
fruits, nuts and frosting prepared according to directions. Toss together until
mixture is damp and blended. Pack tightly into foil lined 10 inch tube or loaf
pan. Pat down until smooth. Cover with foil and chill in refrigerator at least
24 hours. Cake improves if stored longer.
Hope you have a Merry Christmas and Great New Year. Happy Cooking!!!
Lyn from Australia, your way of celebrating at the beach sounds wonderful. Wish
I was there. It's way too cold here in Northern Alabama to suit my tastes. Give
me the beach any day. Merry Christmas to you, too.
Mary from Alabama
To the person who wondered about freezing cookies, I started freezing cookies
a few years ago. I found I could freeze any kind of cookie. I haven't had a
problem with any of them yet.
JJ
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messages. Please include date of newsletter, name of recipe and number of
servings. Remember to include your name within the message as well.
This is for Donna in Iowa - where do you get 6" springform pans. Recipe
sounds really good. Merry Christmas to you and your kitty and all the wonderful
ladies out there. The recipe was in July 18th news letter.
Doris from De.
Everyone is talking about Siggy. Who is Siggy?
Janet from Dayton
Comment
Siggy is the other half of my staff. He doesn't do much except keep me
company and encourages me and the master of the house. Siggy is my 13 year
old cat. To find out more about Siggy go to
My Life as Sigmund Freud Kitty
Hi Nancy
Merry Christmas to you and Siggy. I am hoping someone has a fairly easy recipe
for Tiramisu. It's an Italian dessert that is served in many of your better
Italian restaurants. I've also seen it featured on the Food Network but they all
call for alcohol which I'll use if I must , but I really prefer a non-alcoholic
version. Thanks to all.
Sandy Miller
Hazel Park, Michigan
Dotty hope this is what you want I am Pearline of Pa. Merry Christmas. I have
included several for you. I had these in my fruitcake recipes box.
Easy Fruitcake Recipe
An easy fruitcake recipe with apricot brandy and chopped candied fruits and
spice cake mix.
1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped walnuts
Glaze, optional
1 cup sifted powdered sugar
2 to 3 tablespoons apricot brandy
PREPARATION:
In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup
apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth,
about 2 minutes. Add eggs one at a time, beating after each addition. Fold in
the chopped fruits and nuts. Turn batter into a generously greased and floured
10-inch tube pan. BAke at 350? for 50 to 55 minutes for 50 to 55 minutes, or
until cake tests done. Cool for 15 minutes in the pan then remove to a rack to
cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours
before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar;
drizzle over fruitcake before serving, if desired.
Fruit Cake
1 box spice cake mix
1/3 cup boiling water
1 lb. cut up fruit peel
1/2 cup dates
2 1/2 cups raisins
1 cup nuts
1 cup coconut
3 eggs
1/2 cup butter, softened
Mix cake mix and boiling water; let set 30 minutes. Mix fruit peel, dates,
raisins, nuts, coconut and eggs and add to cake batter. Beat until smooth. Add
soft butter. Bake in greased and floured tube pan at 325 degrees for 1-1/2
hours.
Quick Spicy Old Fashioned Fruit Cake
1 box Spice cake mix
1-1/2 cups unsweetened applesauce
1 (6 1/2 oz.) pkg. Dromedary pitted dates
1 lb. (2 cups) mixed whole nut meats, chopped
Mix Spice cake mix according to directions on box, replacing liquid with 1 1/2
cups unsweetened applesauce. Save out 1/4 cup dry cake mix to sprinkle over
fruit and nuts. (Use to flour them before stirring in batter.)
Fold floured fruits and nuts into cake batter. Spoon batter into greased, wax
paper lined Angel Cake pan.
Bake at 300 degrees for 3 hours. Always place a pan with water on bottom of oven
when baking fruit cake. This keeps cake moist.
Very important!! Cool 45 minutes at least or longer before removing from pan.
Let cool out completely then glaze and decorate with nuts and fruit.
GLAZE:
1/3 cup corn syrup
1/3 cup water
Mix corn syrup and water together in a saucepan and boil 5 minutes. Brush syrup
over sides and top of cake. Place nuts and fruit decorations and return cake to
300 degree oven for 10 minutes to set glaze. Cool cake thoroughly and warp in
wax paper then foil and store in refrigerator.
Bake at least 6 weeks before using. This is great!! I add more spices: 1-1/2
tsp. nutmeg 1 tsp. cloves (ground).
Refrigerator Fruit Cake
1 pkg. Duncan Hines spice cake mix
4 cups candied mixed fruit
1/2 cup each whole red and green candied cherries
1 1/2 cups of seedless raisins
1 cup dates (6 1/2 oz. pkg.)
4 1/4 cups pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Make cake as directed on package and cool. Crumble cake into large bowl. Add
fruits, nuts and frosting prepared according to directions. Toss together until
mixture is damp and blended. Pack tightly into foil lined 10 inch tube or loaf
pan. Pat down until smooth. Cover with foil and chill in refrigerator at least
24 hours. Cake improves if stored longer. Freezes well.
Makes 6-1/2 pounds
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to respond to messages. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
In the 12/18/2004 newsletter, Gloria in WI was looking
for some side dishes to go with her hot ham sandwiches and other buffet dishes.
This is a recipe from my sister and anyone could use it for Thanksgiving or
Christmas-or any time. It is really good and no too sweet and would be great
with ham. Connie in TX
Sweet Potato Casserole
3 med. sweet potatoes, peeled, thinly sliced
2 lg. red apples (we use fresh pears)
2 c. mini marshmallows (I used craisins-amount as desired)
3/4 c. brown sugar (I used 6 T. Splenda and
2 t. Sweet 'n Low Brown sugar
1 t. salt (I used less)
1 t. cinnamon
1/2 c. water
2 T. cornstarch
4 T. butter
Peel and slice potatoes. Mix sugar(s), salt, and cinnamon. Spray 3 qt. baking
dish with baking spray. Layer half of the potatoes, half the pears, half the
sugar/cinnamon and half of the marshmallows( craisins). Repeat layers. Mix cold
water and cornstarch, pour over potatoes and dot with butter. Cover and bake at
350 degrees for 1 hour.
Merry Christmas and Happy New Year to all of you.
This is for Mom2One in Malaysia who responded to my request for breads or cakes
made in coffee cans on December 16th.
I tried the recipe for Digger Bread and it was delicious. I made a few extras
and took them to work with me, now I have many requests to make them for my
co-workers. I will be spending all day today making them, but it is worth it.
Again thank you so much
Nancy, a very Merry Christmas to you and Siggy and thank you both for all the
hard work you put into this newsletter.
Pat in North Carolina
Today I watched a friend decorate a cake and for
flowers she shaved gumdrops . Then arranged the shavings together to look like
little roses. So for those who want a new idea here's one. HAPPY HOLIDAYS
EVERYONE!!!
Judy Montana
For special occasions we serve the dairy dishes and my husband, who has milk
intolerance sprinkles the foods with Complete Milk Digestant powder. I bought
the tablets at the health food store, then pulverized them in a very high speed
blender. He always keeps the powder in a covered shaker at the table. The powder
seems much more effective than tablets as it mixes in well. Also aged cheeses
and yogurt are more easily digested.
Jane
I just baked cakes in the jar. I filled the jar ? full and the cake is level
with the top. The lids seemed to be sealed as I can?t push on them and get any
movement in the lid. I am asking those who have baked these cakes, are these OK
to give as gifts or do I need to make more and leave an air space at the top.
Thanks for any info I can get.
Dorothy, IN
Someone was looking for a recipe to go with a ham dinner. This salad recipe
came from a co-worker and it is so good, refreshing and easy to make.
Pear Salad
1 can pears (the regular size can) (2 if you want to decorate with pears)
1 - 3 oz pkg. lime Jell-O
Small container of Cool Whip (I use about half of a regular size container)
3 oz. cream cheese
Drain juice from pears - heat to boiling - add Jell-O and dissolve and cool. Put
pears and cream cheese in blender - add cooled Jell-O mixture. Fold in Cool
Whip. Put into a bowl and add pear chunks (optional). May decorate top with pear
slices. Happy Holidays to Nancy, Siggy and all of the other great cooks out
there! Hope you can take time to really enjoy the holidays.
Judy from Wisconsin
This is for Dotty in NJ who was looking for the fruit
cake with the spice cake mix. There were a couple in the
December 8 newsletter.
Joyce H
How long will meringues keep? What is the shelf life. I want
to make them with black walnuts for our party this coming Thursday. When can I
make them?
Lilly Rabalais
Thanks to all who taught me how to print out my addresses for
my Christmas cards.
Boots in Va.
Stella's Apple Salad
4-5 Golden Delicious apples, cut into small chunks.
1-1/2 cups big red sweet grapes, cut and seeded.
1 small bag of marshmallows
1-1/2 cups, chopped English walnuts
Mayonnaise, a little by little, till blended. (not runny)
Keep cool a few hours, then serve.
Helen in Va.
Has anyone here heard of finger fudge? It is fudge made with
brown sugar and cocoa and can't remember what else or how much of each and
stirred with your finger until too hot to allow, then you beat it and it is done
and it is wonderful... but you see where you get the name and I lost the recipe
Had it in childhood and is supposed to be old German one too. This is a recipe
that someone from another group I'm in is looking for. I've never heard of it
and I'm hoping some of you might have.
Grannyjo from Killeen, TX
Thanks to Heather for the recipe for fruit cocktail
cake. It is just what I was looking for.
Ora
I want to wish you and yours a Very Merry Christmas and a Happy New Years.
Nancy, thank you for all the hard work that you put into this newsletter to
send it out each and every day, and is much appreciated by everyone.
So I want to wish everyone a very Merry Christmas / Season Greetings and a
very happy and prosperous New Years.
Norma - Toronto, Ontario
Merry Christmas, Nancy and Siggy. I hope you and all the wonderful cooks out
there have a happy and joyous holiday season.
You have a great recipe site and I too, look forward to it each and every day.
It really becomes addictive and it's so much fun to hear from all of you from
all over. We really appreciate your efforts because it is so time consuming to
do this.
Thank you again, and thanks to everyone else too.
HAPPY HOLIDAYS and HAPPY COOKING !
Jeanne - East Berlin PA
For Nell - California on weight of sugar.
Be careful of the type of sugar - white sugar is 2 cups per pound, brown sugar
is 2-1/4 cups per pound. Confectioners or 10X sugar is approx. 3-3/4 cups per
pound. Check on your
box or bag - it usually tells you how many cups are in the package.
LaVerne - Alabama
This is for Dotty in NJ who was requesting the fruitcake made with spice
cake. This isn't made with spice cake, but maybe it can come close.
Maggie in NJ
Dark Sweet Fruitcake
1 egg
1 c water
1 pkg. Pillsbury date or date nut bread mix
1 c chopped nuts
1 c raisins
1 1/2 c mixed fruit for fruitcake
Grease and flour bottom and sides of pan. In large bowl, combine egg and water.
Add remaining ingredients. Stir by hand until combined. Pour into prepared pan.
Bake at 350 according to pan size until toothpick inserted in center comes out
clean. Cool 15 minutes and remove from pan. Store in plastic wrap in
refrigerator.
8x4 pan 70-80 minutes
9x5 pan 60-70 minutes
ring mold (6-8 cups) 40-50 minutes
Here is one of my family's favorite recipe. I am not sure where I got
it originally.
Linda in NM
Lemon Poke Cake
1 pkg. (2-layer size) yellow cake mix
2 egg whites
1-1/3 cups water
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using
2 egg whites and 1-1/3 cups water. Remove from oven. Immediately poke holes down
through cake to pan with round handle of wooden spoon. (Or, poke holes with a
plastic drinking straw, using turning motion to make large holes.) Holes should
be at 1-inch intervals.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes.
Immediately pour about half of the thin pudding mixture evenly over warm cake
and into holes to make stripes. Let remaining pudding mixture stand until
slightly thickened. Spoon over top of cake, swirling to "frost" cake.
Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store
cake in refrigerator.
This is the first time I have written in to your
newsletter. I have been a subscriber for many years. Your newsletter
is the best on the net.
I would like a recipe for Brown Sugar Fudge. Is there someone that
could help me find this recipe. Included below is a really good Lemonade
Cake recipe.
Elle in Antwerp, Belgium
Lemonade Cake
1 package lemon cake mix (2 layer kind)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired
Heat oven to 350?F. Grease bottom only of rectangular pan, 13x9x2 inches, with
shortening.
Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
Bake 33 to 38 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2
inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle
lemonade mixture evenly over top of cake. Run knife around side of pan to loosen
cake. Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with sugar. Store covered in
refrigerator.
High Altitude (3500-6500 ft)
Make cake mix as directed on package for 13x9x2-inch rectangle.
Nancy, if Kate from Texas will go to www.dottysdiner.com look lemon cake
and/or bread she has recipe that you can use for lemon but it is not make with
yellow cake mix. Nancy Kitchen might have one or you could play around with what
you thought was in the recipe.
Next to Lisa anders Union Bridge, MD I have made the baked French Toast and have
no problem with it at all. In fact I sent in a recpe for it twice. Maybe that
people that had a nightmare experence with that dish might not have cook it long
enough.
And to Cindy in Rochester NY no you can not use just any thermometer when you
should use a candy thermometer. Another way that you can test for doneness for
candy is the water method.&n bsp; Have very cold water and if mixture is dropped
into this water if it is soft but has a ball shape that is what is called soft
stage. If you need hard stage then you must cook it longer. If you are going to
make a lot of candy it would be a good idea to purchase a candy thermometer.
Hopefully these suggestions have the people that they were for. Have a great
day.
Susie Indy
This is in answer to a letter from Kate in Texas. I believe I have the recipe
for the Lemon cake. It will be as follows:
Hi Nancy, thank you so much for your time and effort to do all this work for us.
I for one love you for it. Can't begin to tell you the many recipes you have
come up with that I have looked for. Now, I ask you to help me find two that I
have lost , misplaced are something.
One is from a dinner in Ohio , from 1947 . A raisin cookie with orange frosting.
It wasn't very sweet, soft and baked in nice little rounds that kinda puffed up
in the center. Were dropped from teaspoons onto cookie sheet.
The other recipe is for a bread I made in the mid sixties my husband and kids
loved. It was called lemon bread. Made with a yellow cake mix, had a box of
intact pudding, lemon juice and oil in it. Not sure about eggs. I don't remember
the liquid either. It was very much like a moist pound cake. Hope some of the
nice people can help me find these recipes.
Thank you so very much sweet Nancy.
Kate , from Texas
Lemon Gelatin Pound Cake
1 package yellow cake mix
1 package (3 ounce) lemon gelatin
3/4 cup salad oil
3/4 cup water (I use lemon juice)
1 teaspoon lemon extract
4 eggs
Add gelatin to cake mix and mix well. Add oil, water (or lemon juice) and
extract and blend. Add eggs one at a time and mix well. Pour into a greased
floured tube pan and bake in a 350 degree oven for 45 to 60 minutes or until
done. Let cake cool in pan 15 minutes before turning out. Turn out and while
still warm pour on this glaze.
Lemon Glaze
Heat two tablespoons butter and three tablespoons milk only until butter is
melted.
Add one teaspoon grated lemon rind and three tablespoons lemon juice to two cups
sifted powdered sugar. Add milk and butter mixture. Mix well and pour over warm
cake. Use a knife or spatula to help spread glaze over sides.
from the year nineteen fifties. By Faye Pate, NC
This recipe is loved by everyone of all ages!
Years ago my friend made chocolate chip cookies that also had Rice Krispies
in them. She has since passed on and her daughter and I would love to have this
recipe.
Thanks, Boots in Va.
Dear Nancy:
Just wanted to drop you a note to wish everyone a very Merry Christmas and the
best of the New Year. I for one do appreciate all that you do for all of us out
here. I look forward to receiving the newsletter each day. Happy Holidays to
everyone in our cooking community. Have a joyous season.
Judy in Ohio
Hello everyone :)
I am looking for recipes on how to make different cream cheese flavored spreads.
I live in a small town where we don't have much choices, and a lot of recipes I
want to make need different flavored cream cheeses in them.
Thanks, Gay in Colo.
Ande,
You've got quite a long cookie baking history. I'm sure they taste delicious
after so many years of experience. Your time problem can easily be solved as
most cookies can be frozen and kept for weeks in the fridge. When defrosted,
they taste as good as on their first day. Just don't freeze cookies with the
icing already applied as the sugar may become sticky with defrosting. Any other
kind of decoration (nuts, sugar pills, chocolate chips, etc.) can be applied as
usual. Every year at the beginning of November, I start baking hundreds of
cookies for the Christmas party held at my preschool in December and keep them
in the freezer till the last day. However, spice cookies should be given some
time to develop their flavor so you'd better defrost them some days in advance.
A wonderful Christmas to you, all the other nice people out there and, of
course, especially to Nancy and her faithful Siggy.
Stefanie in Barahona, Dominican Republic
Can anyone tell me what sweet milk is? I have a couple of recipes that use it
but I am not sure what it is.
Merry Christmas, Vickie, Ohio
This is for Nancy that was asking about beer in recipes. I
use beer sometimes as a tenderizer. The alcohol evaporates as you are cooking. A
substitute is bouillon - either chicken or beef depending on what you are
cooking.
Barb from La Porte, IN
This recipe is for Lisa Anders of Union Bridge, MD who
requested an Overnight Baked French Toast recipe in the Dec. 17th newsletter:
French Toast Casserole
Mix together:
10 Beaten Eggs
2 Cups Whole Milk
1/2 Cup Maple Syrup
1 Teaspoon Vanilla
Line 9x13 pan with white bread slices. You can use one layer of Texas Toast or
use two layers of regular white bread. Squeeze into pan -- then pour above
mixture over bread -- cover and refrigerate overnight.
Next day, cream 2 - 8oz Pkg of Cream Cheese (microwave until spreadable) -- Add
sugar to taste (8 tsp). Spread on top of bread. Bake @ 350? for 45-55 minutes
(55 minutes if still cold from fridge) Take out of oven and let sit for 15
minutes before serving. Serve with Maple Syrup.
I've never made this recipe myself, but was given it by a former coworker who
had made it for a potluck. It was an awesome dish and everyone requested the
recipe.
Thanks so much to everyone for the great recipes!! Happy Holidays to all!!
Margy from Michigan
Maggie, who submitted the recipe for pizzelles--don't you put
any kind of fat into your pizzelles? We always used oil in them--my
mother-in-law uses margarine. I wanted to try your recipe but wanted to check
with you first. Don't they have any oil in them?
thanks so much, Laura L.
Wow, thank-you everyone for all your recipes for petit
fours! I can't believe the responses!! I can't wait to get started! Happy
Holiday's to everyone Thank-you so much
Cindy in Rochester.
Nancy
Here's a great recipe for a side dish.
Phyllis' Corn Pie
1-1/4 cups fine cracker crumbs (Ritz)
1/2 cup melted butter or margarine
1-1/4 cups milk
2 cups frozen or canned corn (drained)
1/2 tsp Salt (optional)
1/4 tsp Pepper
2 TBSP instant minced onion
2 TBSP Flour
2 eggs, beaten
Paprika
Preheat over to 450?. Combine crumbs and melted butter. Set aside about 1/2 cup
of mixture; use spoon to press remainder into 9" pie plate to form shell. Mix 1
cup milk, corn, salt, pepper and onion in saucepan. Bring to a boil, reduce heat
and simmer for 3 minutes. Blend flour and remaining 1/4 cup milk; stir into hot
mixture and cook, continue stirring until thickened. Cool slightly.
Gradually add eggs, stirring vigorously. Pour into lined pie plate and sprinkle
with reserved crumbs and paprika. Bake in preheated oven for about 15 minutes.
Cut into wedges and serve hot.
Phyllis from Massachusetts
This is for Marie from Utah who in the Dec18th newsletter request recipes for
these. Merry Christmas to all!!.
Kathy in Alabama
CREPE SUZETTES WITH A SWEET COTTAGE CHEESE FILLING
4 eggs beaten
1 teaspoon salt
2 cups milk
2 teaspoon sugar
2 cups sifted flour
Butter to fry
Mix flour, salt and sugar. Combine well-beaten eggs and milk. Add gradually to
flour mixture beating to a thin smooth batter. Spoon 3 tablespoons of the batter
on a hot buttered skillet. Batter will be very thin. Brown lightly on both
sides. Continue this until all batter is used. Stack on warm plate. Spread with
cottage cheese filling and roll up. Place in buttered baking dish. Sprinkle with
powdered sugar. Heat thoroughly in slow oven. Serve topped with sour cream and
strawberry preserves.
Makes about 24 pancakes
CHEESE FILLING:
1/2 cup sugar
1 lb. dry cottage cheese
Few drops vanilla
1 egg well beaten
1/2 cup golden raisins, optional
Mix all ingredients well, adding more sugar to taste.
Source: Recipehut.com
Cherry Sweet Crepes
Crepes
1 1/2 cups milk
2 eggs slightly beaten
1 Tbls vegetable oil
1 cup flour
2 Tbls sugar
1/8 tsp salt
Cherry filling
1 can tart cherries for pies
1 tsp or so cinnamon
1/2 tsp fresh ginger minced
1/2 cup or so of sugar
1/8 tsp tapioca
1/8 tsp almond extract * Optional
Cheese filling
1 Cup Riccotta cheese
1/4 cup sour cream
4 TBLS cream cheese
1/4 sugar
1/4 tsp lemon rind
Mix ingredients for cherry filling and set aside. Do the same for the cheese
filling. Mix ingredients for crepes. Pour 3 tbsp. butter on a hot buttered
skillet. Swirl skillet to spread mixture. brown slightly on both sides. Place on
warn plate until all crepes are cooked. Spread some of the cheese filling down
the middle of one crepe and top cheese filling with some of the cherry filling.
Repeat until all crepes are done. Place crepes into buttered baking dish and
heat in warm oven until thoroughly heated.
Source: Yellowstone Bed and Breakfast.
I am behind in my newsletters, so maybe others have
already responded to Cindy (Dec. 15 newsletter) for Pretzel salad. But, here is
one she may enjoy. Wishing you all a very Merry Christmas and thanks Nancy, for
giving us such a wonderful newsletter.
Jan in Nevada
PRETZEL SALAD
2 2/3 C. broken pretzels
3 tbsp. sugar
3/4 c. margarine
8 oz. soft cream cheese
1 c. sugar
9 oz. Cool Whip
1 1/2 c. boiling water
6 oz. strawberry Jell-O
2 (10 oz.) frozen strawberries, thawed
1st layer: Cream sugar and butter. Spread pretzels in single layer on bottom of
9x13 pan. Spread butter mixture over pretzels. Bake at 350 degrees covered for 5
minutes. Then stir and smooth this layer. Cook for 5 minutes more. Cool.
2nd layer: Cream sugar and cream cheese. Fold in Cool Whip. Spread over first
layer. 3rd layer: Mix Jell-O and boiling water until dissolved. Congeal
partially. Fold in strawberries and juice.
Congeal partially. Spread over 2nd layer.
Serves 12-15.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
