Thought for the Day
How beautiful a day can be when kindness touches it.
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.
In the Dec 19 Newsletter, Gay of Colorado asked for different flavored cream
cheese spreads. We live in a small town also where ingredients are limited and
my daughter is serving different flavored cream cheese appetizers at our
Christmas Day celebration. I thought that I'd pass these along to you. Hope you
enjoy these and have a Merry Christmas:
Hope you have a Blessed Holiday Season. Mary H from Alabama
Fruity Cream Cheese Spread
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1/2 cup sliced fresh strawberries
In a medium bowl, combine cream cheese, pineapple, and strawberries. Stir until
well blended.
Cream Cheese Appetizer
(Garnish with a bit of greenery for festive occasions.)
1 pound cream cheese, room temperature
1 cup hot pepper sauce
assorted snack crackers
Place the cream cheese onto the center of a plate, and pour the hot pepper sauce
over so that it drips down the sides. Serve with assorted crackers.
Sage Cream Cheese
(Serve it with crackers or gourmet breads. )
1/2 cup fresh sage
1 clove garlic
2 (8 ounce) packages cream cheese, softened
3 tablespoons frozen lemonade concentrate, thawed
Combine the fresh sage and garlic in the container of a food processor. Pulse
until finely chopped. In a small bowl, blend together the cream cheese and
lemonade concentrate. Stir in the garlic and sage. Cover and refrigerate for at
least one day before serving for best flavor.
Pepper Jelly Appetizer
1 (8 ounce) package cream cheese, softened
1/2 cup mild pepper jelly
Spread jelly over the block of cream cheese.
Also, for Vickie in Ohio who asked the question about sweet milk. Where we live,
sweet milk is just another name for plain white milk that you get at the grocery
store and when a recipe calls for sweet milk, I usually use plain milk (as
opposed to chocolate, sweetened condensed, or evaporated milk). Unless, someone
else has a different idea about sweet milk, you'd probably be safe using plain
milk. Hope this helps. Happy Holidays!
One last comment for Boots in VA. I ran across a recipe for chocolate chip
cookies that has Rice Krispies in it just this past week and I'm sending it
along. I'm not sure where it came from, but I had it in my collection. Hope this
is the recipe that you're looking for. Bon Appetit!
Chocolate Crispy Cookies
1 cup butter, softened
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
4 cups crisp rice cereal
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Stir together flour, baking soda
and salt and set side. Beat butter or margarine and sugar until smooth. Beat in
eggs and vanilla. Mix in flour mixture. Stir in cereal and chocolate chips. Drop
onto greased baking sheet and bake for about 10 minutes or until lightly
browned.
I want to wish you a merry Christmas and a Happy New Year. Keep up the good
work. It is appreciated. I have lost my recipe for Punch Bowl cake. The
ingredients pudding, cherry pie filling, cool whip, and cake. I can't remember
if there was anything else. Please help.
Kathy
I sent my grand daughter to store for some sweet milk and she brought me back
buttermilk. Sweet milk is an old time recipe. many old recipes call for sweet
milk it's just milk whole milk or even down to fat free milk. Years ago that was
what we called milk. milk that was churned for butter was buttermilk.
ESM NE Texas
This is for Vickie in Ohio. She said she had several recipes that called for
sweet milk and wanted to know what it is.
I grew up in the South and we always referred to regular milk as sweet milk. So
unless there is something I don't know, "sweet milk" is just plain old milk. I
used to go in the restaurant and ask for sweet milk and my husband would say,
"why are you asking for sweet milk" and I told him that was what we called milk
when I was growing up.
I hope this is right!
Susan in Texas
This was in your recipes dated December 19.
Merry Christmas to you and Siggy, and I enjoyed reading his life story. Keep up
all of the good work, it is very much appreciated.
Lasagna for Kids
1 pkg lasagna noodles
4 jars any pizza sauce
2 lg containers ricotta cheese
1 can powdered parmesan cheese
3 lg bags mozzarella cheese
2 pkgs pepperoni
1 lb Italian sausage
basil or oregano
Cook lasagna noodles in boiling water al dente. Set into bowl of cool water to
keep moist. Mix ricotta, parmesan and basil or oregano thoroughly in a bowl.
Crumble and brown ital. sausage, drain. Put a thin layer of pizza sauce on
bottom of baking pan. Layer lasagna noodles over sauce. Spread ricotta mixture
over noodles. Spread thin layer of pizza sauce. Layer pepperoni over sauce.
Spread thin layer mozzarella over pepperoni. Sprinkle w/sausage. Repeat layers
till all parts are used. Top layer should be heavy layer of mozzarella sprinkled
w/basil or oregano. Cover w/foil and cook in 350 oven for 40-50 min. Then turn
oven to broil, remove foil and let cheese bubble and brown for a few minutes.
Remove from oven, cool approx. 10 min, serve.
Heather
Lasagna al forno
Serves 6-8
1/2 pound ground beef
1/4 cup milk
2 tablespoons chopped flat-leaf parsley
Salt
Pepper
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 cups tomato puree (two 15-ounce cans)
6 ounces tomato paste
6 quarts water
1 pound lasagna
3/4 pound mozzarella cheese, sliced thin and then cut in 1/4-inch strips
1-1/4 pounds ricotta cheese
1-1/4 cups grated parmesan cheese
In a mixing bowl, stir together the beef, milk, parsley, salt and pepper. Form
into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and
brown the meatballs a few at a time. (Allow about 10 minutes per batch.) Drain
and reserve. In the same skillet, add the onion and garlic and saut?until the
onion is lightly browned. Then stir in the tomatoes and tomato paste. Simmer for
15 minutes.
Bring 6 quarts of water to a boil in a large pot. Add the meatballs to the
tomato mixture from step 3 and continue cooking for another 30 minutes.
Meanwhile, liberally salt the boiling water and add the lasagna noodles. Cook
until al dente, about 10 minutes. Drain in a colander. Heat the oven to 350
degrees.
In a shallow ovenproof pan, roughly 12-by-9-by-2 inches, spread a thin layer of
the sauce (no meatballs) from step 5. Then spread a layer of overlapping lasagna
one strip thick (don't let the strips run up the sides of the dish). Cover that
with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with parmesan
and then spread on a quarter of the sauce and meatballs. Begin again with a
layer of lasagna and continue as above until all the ingredients are used up,
ending with the parmesan cheese.
Bake for 20 minutes. If the cheese on top hasn't melted, run under the broiler
briefly. Then let the dish rest at room temperature for a few minutes.
Heather
Hi! For Boots in Virginia who requested Chocolate Chip Cookies with Rice
Krispies in the December 19 newsletter. The next to last one says lots of
cookies and the last one says 42. Sorry about that. Corinne, Murrieta, CA
Chocolate Chip Cookies With Snap, Crackle And Pop
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup soft margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups Rice Krispies
6 oz. pkg. chocolate chips (1 cup)
Stir together flour, soda and salt. Beat until well blended the margarine, sugar
and brown sugar. Add eggs and vanilla. Beat well. Add dry ingredients and mix
until combined. Stir in Rice Krispies and chocolate chips. Drop by level
tablespoon onto greased baking sheets. Bake at 350 about 10 minutes or until
lightly browned. Cool 1 minute before removing from cookie sheet.
Chocolate Chip Crispy Cookies
2-1/2 c flour
2 c sugar
1 t baking soda
2 eggs
1/2 t salt
2 t vanilla
l C. margarine (soft)
4 c Rice Krispies
1 -12 oz. pkg. chocolate chips
Stir flour, baking soda, salt and set aside. Mix margarine and sugar until
smooth, beat in eggs and vanilla. Combine with flour mixture. Stir in cereal and
chocolate chips. Bake in 350 degree oven for 10 minutes. If you bake cookies
only till lightly browned, the cookies are slightly chewy.
LOTS OF COOKIES
1 c Butter
1 c Brown sugar
1 c Granulated sugar
2 Beaten eggs
1 ts Vanilla
1-1/2 ts Salt
1 ts Baking soda
2 c Flour
2 c Rice Krispies
2 c Oatmeal
12 oz Chocolate chips (yeah, -right...)
Cream butter and sugars, add eggs. Blend in sifted flour, remainder of dry
ingredients. Stir in Rice Krispies and Oatmeal. Add chocolate chips.
Bake at 350 F for 10-12 minutes.
(Warning--this makes a LOT of cookies. Good to have around when you have to come
up with a batch but don't have the time.)
Low-Fat Rice Krispies-Chocolate Chip Cookies
1-1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. butter buds
1/4 c. nonfat cream cheese, softened
1 c. sugar
1/4 c. egg substitute
1 tsp. vanilla
2 cs. Rice Krispies
4 ozs. chocolate chips
veggie spray
In small mixing bowl, combine flour, soda and salt. Set aside. In large mixing
bowl, beat together butter, cream cheese and sugar until light and fluffy. Add
egg substitute and vanilla. Beat well.
Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and
chocolate morsels. Drop by level measuring-tablespoon onto baking sheets coated
with cooking spray.
Bake at 350oF about 12 minutes or until lightly browned. Remove immediately from
baking sheets and cool on wire racks. Store in airtight container.
Makes 42 cookies.
Here is a recipe for Tiramisu that Helen Park was asking about in the
December 19th newsletter. It is from the Back of The Box recipe newsletter that
I get. It is VERY good! Not sure if this is exactly what she is looking for, but
there is no alcohol in it.
Kathy Clark in SW Kansas
French Vanilla Tiramisu
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie
Filling
2 pkg. (3 oz. each) ladyfingers, split
1/3 cup prepared MAXWELL HOUSE Coffee, cooled
2 cups thawed COOL WHIP French Vanilla Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, grated
BEAT cream cheese in large bowl with electric mixer until creamy. Gradually add
milk, mixing well after each addition. Add pudding mix. Beat on low speed 1
minute or until well blended. Sprinkle
cut sides of ladyfingers with coffee.
PLACE 1/3 of the ladyfingers on bottom of 9-inch square dish; top with layers of
1/2 each of the pudding mixture and whipped topping; sprinkle with 1/3 of the
grated chocolate. Repeat all
layers. Top with remaining ladyfingers and grated chocolate.
REFRIGERATE 3 hours or until ready to serve.
Makes 9 servings
This is for Donna of PA as requested Dec 19:
Strawberry Dessert
2 cups unsweetened applesauce
2 small packages strawberry gelatin
2 mashed bananas
One 8-oz plain lowfat yogurt
Heat applesauce. Mix with gelatin. Add bananas and yogurt. Pour into 9x12 inch
pan. Chill until firm. Makes 8 servings.
From Rural Arkansas magazine during 1980?s.
Submitted by Peggy ? retired and happy!
For Doris from DE who asked about 6" springform pan in Dec 19 newsletter.
Yesterday I bought one at Michael's Crafts in California. I'm sure any good
kitchen store would have it. I'm making the Jalapeno Cheesecake this morning for
a potluck at work. It sounds yummy!
Judy in California
Thank you so much for such a quick reply for the fruitcake, Mary from
Alabama.
You made my day. Thanks Nancy for posting it so quickly. Merry Christmas and
a Happy and Healthy New Year to you both.
Dotty in NJ
Hi Maggie!
I, too, make pizzelles, regularly. We just love them, and I always make a double
batch, for that reason. I have a tip for storing them, so they don't start to
get soft, as they often do if they're stacked. I bought a couple of plastic shoe
boxes. I line them with paper towels so that the towels can be folded over the
top of the pizzelles when the box is full. Then store the pizzelles on edge, (as
you would a record), and cover with the paper towels from sides of box. This
keeps the pizzelles
absolutely crisp till they're all eaten.
Happy Holidays to everyone at Nancy's Kitchen, and a special thanks to Nancy and
Siggy for all the work and time that is spent doing this for all of us! It's the
best site on the net!
Phyllis in Illinois
I have found a different way to print highlighted portions of text. I don'
know whether it will work for everyone. But for MSN users you highlight the
portion or recipe you want with your mouse, then go up and click on file, then
on PRINT .Then when your printer box pops up click on Print and remember to
click on SELECTION instead of ALL. That way you don't have to worry about
pressing any keys. Much quicker and easier.
Nancy, hope you and Siggy and everyone in your newsletter land has a Very Merry
Christmas and a Happy New Year.
Again Thanks again for all your (and Siggy's) hard work in putting this
newsletter out for everyone. It is the best.
Hi Nancy, Siggy and all of you wonderful people out their around the world. I
just wanted to wish each and every one of you a very blessed Christmas. I have
enjoyed so much all of you and your wonderful ideas and recipes for making
everyday and holidays a little more special. I live in sunny Fl and we never
know from one year to the next if it will be the beach, pool or indoors for
Christmas. SO unpredictable the weather this time of year. This year it looks
like a lot of games indoors for us as the weatherman says it will be in the 40s
Christmas Day. But we are not complaining, I know that everyone way up north
would love to have our 40s.!!
Again, Happy Holidays to all and the very best wishes for everyone to have a
very happy, healthy new year.
Billie in Fl
Hi Nancy,
I enjoy your site so much and I enjoy hearing about your cat. I love cats.
I am looking for a recipe for a bar cookie with candied citrus. My mother used
to buy bar cookies in the 40's at a bakery and I have searched for a recipe but
cannot find one. I would appreciate it so much if someone can help me out.
Merry Christmas to you , Siggy and all of your subscribers around the world.
Sincerely, Pat in Texas
Hello,
This is for Kate in Texas. In the Dec. 18th letter she asked for a Lemon Bread
recipe.
I hope these are what you where looking for. Sarah
Lemon Bread
1 Lemon Cake Mix
1 package Lemon Pudding
1/2 c. Oil
4 Eggs
1 c. Water
1 t. Poppy Seeds
Beat 4-5 min. Bake in 2 large pans for 35-40 min. at 350. While the bread is hot
from the oven, top with 1/2 c. sugar mixed with the juice of 2 lemons. (I use
bottled lemon juice)
Pistachio Bread
1 box Lemon Cake Mix
1 package Pistachio pudding
4 eggs
1 c. Sour Cream
1/4 c. Oil
1/4 c. Water
Beat about 4 min. The batter is stiff. Bake in 2 med. bread pans. Bake at 350
for 35-40 min. Top with the same glaze as the Lemon Bread. Remove from the pans
after topping with the glaze to cool.
Easy Strawberry Trifle
1-1/2 cups boiling water
1 pkg. (8 serving size) Strawberry Flavor Gelatin
1 1/2 cups cold water
1 pkg. (10.75 oz.) Frozen pound cake, thawed, cubed
1 tub (8oz) Cool Whip Topping, thawed
2 cups sliced Strawberries
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water. Pour into 13x9 inch pan. Refrigerate 3
hours or until firm. Cut gelatin into 1/2 inch cubes. Place in 3 1/2 quart
serving bowl. cover with layers of cake cubes, 1/2 of the whipped topping and
strawberries. Top with remaining topping. Refrigerate at least 1 hour or until
ready to serve. Store leftover dessert in refrigerator.
Substitutes: You can use Lite Whipped Topping and fat free pound cake, also if
you can't find the large package of Gelatin, use 2 pkg of the 4-serving size
Phyllis from Massachusetts
I made this last night to go with my homemade tamales. If you are sensitive
to spicy food be careful what temperature salsa you use. I like it hot so my
daughters nickname for this rice is "rice of fire".
Heather
Easy Spanish Rice
1/2 T. vegetable oil
1/2 C. uncooked rice
1 c. salsa (about half of a 16-oz. jar)
1- (10 1/2-oz.) can chicken broth
Heat the oil in a medium saucepan. Stir in the rice and cook two minutes,
stirring often. Stir in the salsa and broth. Bring the mixture to a boil, reduce
heat and simmer, covered, stirring once or twice, until the liquid is absorbed
and the rice is tender, 20 to 25 minutes.
A few weeks ago I participated in a craft fair at the senior citizen center
in Grand Prairie. They were also having a bake sale at which I purchased an
apple cobbler. The person who made it attached the recipe. It was very good
according to my grandson and myself. Also would like to wish all of you,
especially Nancy and Siggy a Very Merry Christmas and Happy New Year. For those
who will be traveling, have a safe journey to and from your destination.
Zelda from Grand Prairie, TX
Mexican Cobbler
1 can apple pie filling
1 tsp. cinnamon
10-12 flour tortillas
Chop apples into small pieces; add cinnamon. Place 1 tablespoon apple filling in
each tortilla. Roll up in shape of square and place in baking dish. Use
toothpicks to hold if needed.
Heat the following until dissolved:
2 cups sugar (can use Splenda-I am told that the one I bought had Splenda)
1-1/2 c. water
1-1/2 sticks margarine
1 tsp. cinnamon
Pour over tortillas. Cover and refrigerate overnight. Bake 35 min. at 350
degrees. Serves 10-12.
Nancy - number of servings was not given. This is not a TNT recipe. Happy
Holidays
Arvilla
Brown Sugar Fudge
1 Cup brown sugar
1 Cup sugar
2/3 Cup sweetened condensed milk
2 Squares unsweetened chocolate, chopped
2 Tablespoons butter
2 Tablespoons corn syrup
1 Teaspoon vanilla
1 Cup nuts, chopped
Combine the brown sugar, sugar, condensed milk, chocolate, and corn syrup in a
heavy saucepan. Stir, over medium heat, until sugar is dissolved. Cook, stirring
occasionally, until the fudge forms a soft ball when dropped in cold water.
Remove from the heat, stir in the butter until just mixed and let stand until
cool. Then beat until it begins to lose its glossy appearance. Add the vanilla
and the nuts, pour in a greased pan and allow to cool. Cut in squares when
completely cool.
This is for Elle in Antwerp, Belgium. In 12-18 letter I made 2 batches
already it is the most requested candy I make. Hope you enjoy, Brenda from
Alabama
Penuche or Brown Sugar Fudge
2 cups brown sugar (light or dark)
2 cups white sugar
1 stick real butter not margarine
12 oz. can evaporated milk
Heavily butter 9x13 inch dish. Set aside.
Put all ingredients in a heavy medium pan. I use the bottom of my pressure
cooker lots of room. Cook over medium hear stirring constantly. Cook until soft
ball stage on candy thermometer.
Remove from heat put in sing with cold water (don't get any in pan) Beat until
starts to set up. Pour into prepared dish. Cut into squares. Can add chopped
pecans just before beating if desired.
Hi Linda here in Snowy/Icy Carmel, NY
Special request did anyone recall making a Chocolate Pudding Cake when they were
liquid at the bottom of the pan ? The pudding was not mixed into the batter as
it is now a days. In my Yorktown (NY) High School, Home Ec class in the 1960s I
remember making these, the first was the Chocolate one. The recipe called for it
to be served warm, this way the pudding was the treat on the bottom of the pan.
All flavors of recipes would be appreciated.
Thanks Linda
Dear Nancy
I'd like to wish you and Siggy the most wonderful Christmas ever!!!! Thank you
so much for all the hard work you put in to the Newsletter. I know it takes a
lot on your part, especially on the days when you're not feeling well. I'd also
like to wish all the readers of the Newsletter a blessed, safe, and wonderful
Holiday Season. Looking forward to more wonderful and exciting recipes in 2005!
Love - Diane, San Antonio.
Homemade dried onion soup mix
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Kitchen Bouquet Browning sauce
1/2 cup chopped or minced dehydrated onion
Combine the onion powder, salt and sugar in a small bowl. Add the Kitchen
Bouquet and stir until the seasonings are uniformly brown. Add the dehydrated
onion and mix thoroughly until the
color is again even. This step takes a few minutes.
Makes 1/2 cup, equivalent to one (1-1/2 ounce) envelope of dried onion soup mix
Karen
Nancy, Happy Holidays to you and Siggy and all those great cooks out there. I
ran across a great web site
northpole.com that has so many activities for children, parents,
grandparents, including recipes for Christmas. If you are a teacher, you will
enjoy this one.
Betty in MD
Comment
I have a Christmas page as well.
Christmas Fun
Nancy
Hi Nancy, Your newsletter is the best out there and many thanks for putting
it all together for us. Many yrs. ago, back in ancient times when I was still in
school, my best friend's mom and dad made "authentic" Opera Fudge every yr. for
Xmas. They used a marble slab etc.. real butter and cream, all the very best
ingredients. It was so fabulous. If by chance anyone out there has heard of it
or better yet has a recipe for it, and would care to share it, I would be
thrilled and very grateful. My wish for all you great gals and guys is , that
you have a wonderful Holiday and an even greater New Year.
Dee in Florida
Hi and Happy Holidays to all. I am looking for a cheese enchiladas with a
chili sauce Thanks in advance to any suggestions.
Leslie in Texas
Hope Elle, This is what you want. I have sent two different ones.
Pearline of Pa. of U.S.A.
BROWN SUGAR FUDGE
3 c. brown sugar, packed
1-1/2 tbsp. butter
1/2 tsp. vanilla
Combine sugar and cream. Cook slowly stirring constantly, until mixture boils.
Boil slowly. Stirring occasionally to 326 degrees (soft ball). Remove from heat,
add butter without stirring. Cool to luke warm (110 degrees). Add vanilla, beat
until mixture holds shape and has a creamy consistency.
PEANUT BUTTER FUDGE
2 lb. light brown sugar
1 c. evaporated milk
1 scant cup peanut butter
2 tsp. vanilla
2 tbsp. margarine
Put brown sugar and evaporated milk in heavy saucepan. Bring to boil and boil
6-7 minutes or until forms a soft ball in cold water. Remove from heat and add
peanut butter, vanilla and margarine. Place pan in cold water and beat well
before placing in buttered pan. Cool.
This is for Doris in De. who asks where to get a 6" springform pan...I think
they are pretty much available everywhere. I got mine at our Walmart, but I have
seen them many other places also. I have also made that Jalepeno Cheesecake
recipe in a straight sided dish such as a ramekin -well greased-it works just
fine in that also.
Good luck and Happy Holidays to all.
Donna in Iowa
Does anyone have the recipe, Pecan Pie for a Crowd? Think it was on here but
I can't find it. Thought I'd fix that instead of 2 pies. Also I want to make a
dish with a can of whole kernel corn, cream cheese & I think butter. Does anyone
know how to fix that? Happy Holidays to all. It's about upon us.
Thanks, Joyce
Nancy I only buy powered sugar in a bag and when a recipe for fudge calls for
a box of powered sugar I am lost can someone help me I need to know also how
many cups is there in a box. Thank you. and Merry Christmas Pearline of Pa.
This is for Laura L. from Maggie...
No, there is no fat of any type in this particular pizelle recipe. I also have
one that I make that does use real melted butter. If you would like that one,
let me know.
Maggie
Hi!! Would these do for some of the people who have allergies to eggs, sugar
and flour? Just a thought. Corinne, Murrieta, CA
Fruit Cookies - No Sugar, Eggs Or Flour
Yield: 24 Servings
3 Med. sized ripe bananas
1/3 c Peanut or safflower oil
1 ts Vanilla
1/8 ts Salt
1 1/2 c Rolled oats
1/2 c Uncooked oat bran
1 1/2 c Coarsely chopped mixed dried
Fruits (such as dates,
Apricots and raisins)
1/2 c Chopped nuts (walnuts,
Almonds or pecans)
Preheat oven to 350 degrees. Grease 2 large cookie sheets. Mash bananas in large
bowl until smooth. (You should have about 1-1/2 cups.) Stir in oil, vanilla and
salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine. Drop by
rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch
apart. Flatten out slightly with back of spoon. Bake about 20-25 minutes or
until bottom and edges of cookies are lightly browned. Transfer cookies onto
wire rack to cool completely.
Store in refrigerator.
Makes 2 dozen. 105 calories per cookie, 2 g pro, 5 g fat, 14 g carb, 14 g sod, o
mg chol.
This recipe is at least forty years old, but the resulting cookies are still
scrumptious!
Diane Kelker
PEG BRACKEN'S OVERNIGHT MACAROONS
4 cups quick-cooking or old-fashioned oats
1 cup dark brown sugar
1 cup butter-flavored vegetable oil
Thoroughly blend these ingredients in a large bowl and allow to stand at room
temperature overnight. Next day, combine the following ingredients and add:
2 eggs
1/2 teaspoon salt
1 teaspoon almond extract
Blend resulting dough and chill for several hours. Drop level tablespoonfuls
onto coating sprayed cookie sheets and bake in 325 degree oven for 9 to 12
minutes. Let cookies remain on sheets 1 minute before carefully removing to
cooling racks with spatula.
Hi Nancy, wanted to share a candy recipe that I tried this year. It was easy,
fast and very festive looking on my holiday trays.
Jackie in KC
Christmas Candy
1 stick oleo or margarine
12 ounces chocolate chips
1 cup nutmeats
5 ounces colored miniature marshmallows (I used the holiday marshmallows that
are red and green bells and stars - they are not mini's)
1 cup coconut (optional)
Melt oleo and chips until creamy. Fold in marshmallows. Spread nut meats (and
coconut, if you choose) on wax paper. Cover with marshmallow-chocolate mixture.
Roll up like a jelly roll. Refrigerate until solid. slice and serve.
I spread out the nuts on wax paper before I added my marshmallows to the
chocolate because I did not want them to melt. I wanted them to stay whole and
pretty and they did. It was just so cute. Also, I did not use the coconut.
Nancy,
Reading the recipe for Cheese CrepeSuzettes brought back memories. My
Grandmother (Babcia) made similar ones and here is her recipe.
Phyllis from Massachusetts
Nalesniki (Polish Crepes)
4 Eggs
1/2 qt. Milk
1/4 tsp Cinnamon
1 large spoon melted butter
1/2 tsp salt
3 large spoons sugar
2 cups Flour
Beat eggs, add milk and beat again. Gradually add flour and remaining
ingredients. Beat well. Melt a little butter in large frying pan. Pour a little
batter into pan, batter should be very thin. Turn and fry until golden brown.
Remove from heat and roll with cottage cheese and jam or jelly.
Note: The 'spoon' used in this recipe is similar to a large soup spoon.
There was no name given for this recipe or even who sent the recipe, but it
sounded good, so I tried it. It was a complete flop. It started out Description:
This is delicious and very rich. It is even better and richer if you use real
whipping cream. But Cool Whip works just fine on it. The recipe went on to give
the ingredients and directions. I made it and it turned out to be just like
water. What did I do wrong. I followed directions exactly as given. It tasted
very god but was like water in the pie shell after letting set for several days.
Will the person that sent this recipe please let me know what I did wrong.
Dorothy in Texas
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
