Thought for the Day
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Hi everybody, in the Dec 20 Newsletter, Pat in TX requested a recipe for a
fruit bar recipe. I ran across this recipe and thought it might be what she
wanted. Hope it is:
Festive Fruit Squares
Source: Submitted by Carol
2/3 cup mixed candied fruit
1/4 cup all-purpose flour
1/2 cup butter
1/2 cup white sugar
2 tablespoons frozen orange juice concentrate
1 egg
1/4 teaspoon almond extract
1-/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1-1/2 cups confectioners' sugar
3 tablespoons butter
2 tablespoons orange juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square
pan. In a small bowl, toss together the glaceed fruit and 1/4 cup of flour just
enough to coat the fruit. In a medium bowl, cream together the butter and sugar.
Stir in the orange juice concentrate, then the egg, and almond extract.
Sift together the flour, baking soda and salt; stir into the creamed mixture.
Finally, stir in the flour coated fruit and the walnuts.
Spread the batter evenly in the prepared 9x9 inch pan. Bake for 20 minutes, or
until bars start to pull away from the sides of the pan. Remove from the oven
and cool before frosting. To make the frosting, combine the confectioners'
sugar, tablespoons of butter, and orange juice in a small bowl. Beat until light
and fluffy. Spread over cooled bars, then cut into squares.
Dee in Fl, I also had a recipe for Opera Fudge in my collection. Hope this is
what you're looking for also; it sounded really yummy.
Opera Fudge
2 cups granulated sugar
1 cup heavy cream
Few grains salt
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
Put sugar, cream and few grains of salt into a saucepan. Cook and stir over
moderate heat. When at the boiling point, add the 1/8 teaspoon salt. Clip a
candy thermometer to the side of the saucepan. Cook to the soft ball stage (234
degrees F).
Remove from heat; add, without stirring in, the butter. Let stand until almost
cold. Beat until the fudge is no longer glossy and is thick and creamy. Cover
with a damp cloth and let stand 1/2 hour.
Sprinkle vanilla extract over the fudge. Work it into the fudge with your hands.
Press the fudge into a shallow pan lined with wax paper. When firm, cut in
squares. Makes about 1 pound.
Joyce, I have tried different variations of the recipe for the Cheesy Corn
recipe that you asked for and I'm sending them on. Here goes:
Baked Corn Casserole
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C). In a medium size bowl, cream
together butter and cream cheese. Mix in whole kernel corn, cream-style corn,
chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture
into a 1 quart casserole dish. Bake in a 350 degrees F (175 degrees C) oven for
15 minutes. Remove from oven and sprinkle the remaining French-fried onions over
the top of the casserole. Return to the oven and bake an additional 15 minutes.
Cheesy Corn
1 (16 ounce) package frozen corn kernels
1 tablespoon chopped fresh parsley
1 teaspoon chopped garlic
1/2 teaspoon Creole-style seasoning
4 tablespoons butter
1/3 cup diced onion
1 (8 ounce) package cream cheese
In a saucepan over medium heat, combine the corn, parsley, garlic, Creole
seasoning. Add enough water to cover, bring to a boil and cook until tender.
Drain and set aside. In a large skillet over medium heat, add the butter and
onion; saut?until onion softens. Add corn and cream cheese. Cook over low heat
for 10 minutes. Remove from heat, chill completely and serve cold.
Happy Holidays, Mary H from Alabama
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This is for Dee in Florida, who wanted a recipe for Opera Fudge. I have an
old candy recipe book that has the recipe in it.
Opera Fudge
2 cups granulated sugar
1/2 tsp. salt
3/4 cup heavy cream (whipping cream)
1/2 cup milk
1 Tbls. light corn syrup
1 tsp. vanilla extract
3/4 cup chopped walnuts (optional)
Combine sugar, salt, cream, milk and corn syrup in 2 qt. heavy saucepan. Bring
to a boil over low heat, stirring constantly. Continue cooking, stirring often
to prevent scorching, until mixture reaches the soft ball stage (238 ) Remove
from heat and pour candy into a clean pan. Cool without stirring to lukewarm
(110 ) Add vanilla and beat until candy loses its gloss. Stir in nuts (if using)
Pour at once into a lightly buttered 8x8 baking pan. Mark in 36 pieces while
still warm; cool until firm, then cut.
Makes 1-1/2 lbs.
Pat in Idaho
A similar recipe was sent in by Barb in OK
Nancy,
First I want to thank you for all the work you do on this site. It is great. We
all pray that your health lets you keep doing this for a long time.
My computer monitor died and I am reading old messages and trying to catch up. I
keep seeing messages about making biscuits to freeze. This message was on
November 18th.
Maybe this will work.
Here is a recipe that might work for Lurinne from Mississippi.
Thanks to Chloe in Southern California for her tip on biscuits. I will certainly
give it a try. Again, Nancy, I want to thank you for all your hard work. Love
your site.
Lurinne from Mississippi
I do not remember where I got the recipe but it is from one on the recipe sites
I receive. When I first started saving the recipes, I did not make a notation of
where I got the recipe. I have not made them myself but I sent the recipe to my
mother and she said it worked well.
Always Ready Biscuits
6 cups all-purpose flour
1/2 cup dry milk powder
1/4 cup baking powder
1/4 cup sugar
2 tsp. salt
2 tsp. cream of tartar
2 cups shortening
1 1/2 cups water
In a large bowl, mix all dry ingredients together until well combined. Cut
shortening into flour until mixture resembles coarse crumbs. Using a fork, stir
in water until mixture is just moistened.
Turn dough onto a well-floured surface. Lightly flour your hands and knead dough
8 to 10 times or until smooth.
To freeze: Prepare the dough as directed and place biscuits on a ungreased
cookie sheet. Place in the freezer until completely frozen. (No need to cover).
Place in plastic bags.
Remove biscuits as needed and bake in a preheated 400?F. oven for 20 to 25 min.
No need to thaw.
Note: Ingredients may be mixed, stored in container, and water added and baked
as needed.
Jean
Hello everyone, I want to wish a Merry Christmas to everyone in "Nancyland".
This is a joyous place to visit. Blessings upon you Nancy for bringing so much
joy to so many all year long. I am sending this recipe to Linda who ask for one
in the Dec 20th newsletter....Kathy in Alabama
Chocolate Pudding Cake
Cake:
3/4 cup sugar
1 cup sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
2 tsp cocoa
1/2 cup milk
3 T melted butter (cooled)
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
1-1/2 cup left over coffee hot water
In 9 inch square baking pan sift all dry ingredients of "cake" in pan. Stir in
milk and butter, add vanilla and spread out in pan. Mix dry "topping"
ingredients together and sprinkle over the batter. Pour liquid of your choice
over all (coffee or water) Bake at 350? F. for 45 minutes or until top springs
back when lightly touched. Serve with ice cream or sour cream.
This is for Dee in Florida who asked for the recipe in the Dec 20th
newsletter. Maybe this will help in your search for the right recipe.
Kathy in Alabama
Cherry Opera Fudge
3 tbsp. butter
3 tbsp. milk
1 package creamy white frosting mix, approx. 16 oz.
1/2 cup chopped nuts
1/2 cup candied cherry halves
Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt butter in milk.
Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5
minutes, stirring occasionally. Stir in nuts and cherries. spread mixture evenly
in pan. let stand until firm. Cut into 1 inch squares. Makes 32 servings.
Source: southernfood.com
Orange Opera Fudge
Cover 1/2 cup shelled almonds with Boiling water, boil 1 minute; drain, cover
with Cold water, remove skins and roast in hot oven until delicately brown, then
chop them.
Put in saucepan
1-1/3 cups sugar
1/2 tablespoon white corn syrup and
3/4 cup cream.
Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring
constantly to prevent burning. Pour out onto marble slab or large platter which
has been wiped with cheese-cloth wrung out of cold water. When cool add grated
rind of 1/2 orange, bit of Orange color paste, if convenient, and
Few grains salt. Work with broad spatula until candy begins to get firm, add
chopped almonds and pack into greased tin or between bars. Cut in cubes for
serving.
My momma made the most incredible opera fudge, here is the recipe
Opera Fudge
2 cups granulated sugar
1/2 cup milk
1/2 cup light cream
1 TBSP light corn syrup
1/2 teaspoon salt
butter sides of a heavy 2 quart saucepan, In it combine ingredients above, Cook
over medium heat, stirring constantly, till sugar dissolves and mixture boils.
Cook to soft ball stage (238*).
Immediately remove from heat, cool to lukewarm, (110*), without stirring. Add 1
TBSP real butter, and 1 tsp. vanilla extract. Beat vigorously till fudge
stiffens and loses its gloss. Quickly stir in 1/4 cups candied cherries or
chopped nuts as desired. (My Momma just made plain opera fudge) Spread in
buttered 9x5x3-inch pan.
Score while warm, cut when firm.
Enjoy! Avagail in Mo.
A similar recipe was sent in by Corinne, Murrieta, CA
Hi
I am looking for a recipe I had many years ago, about 1972, it was called fruit
cocktail cake and it had sweetened condensed milk in the ingredients poured over
the top of the baked cake. I checked the archives and did find some but they did
not have the milk in it. One did have evaporated milk, maybe I put the wrong
thing in, (wouldn't be the first time!) I figured if there was such a recipe
someone here would have it. Thanks in advance and Happy Holidays.
Kotton in MN
I am late reading my mail but this is in response to Rhonda from Rochester
11/26, who wanted Cheesecake Squares. This does not have the graham Cracker
crust but I like it better and it can be cut in squares.
PINEAPPLE CHEESECAKE
Dough
? lb. margarine (melted)
? cup sugar
2 eggs
2 Cups Flour
2 tsp. baking powder
While melting margarine, combine rest of ingredients in bowl. Add margarine and
knead dough until it becomes soft and pliable. Spread in a greased 9x13x2 pan,
covering sides and bottom.
Batter
1 lb. cream cheese room temp
4 eggs
2 Tbs. flour
1 cup sugar
1 tsp. vanilla
3 cups milk
2 cans pineapple
Blend ingredients (except pineapple) in mixer. Drain 2 large cans crushed
pineapple. Place on dough in pan. Carefully pour in batter. Sprinkle with
cinnamon.
Bake 1 hr, at 350. Cool- refrigerate
Abby
Does anyone have a recipe for this? It's a candy that I made several years
ago, but cannot find the recipe now. It was a layered candy, with caramel,
chocolate, and I think a white layer, marshmallow cream maybe and nuts. There
might have been other layers, but this is all I can think of right now. I
thought it was a recipe out of Taste of Home magazine, but can't find it.
Thanks so much, Rhonda in Texas
Applesauce Congealed Salad
1 Large Box Cherry Jell-O
2 Cups Applesauce
20 OZ. Can Crushed Pineapple (Undrained)
1 1/2 Cup Ginger Ale
Heat applesauce, add Jell-O, stir until Jell-O melts. Remove from heat and add
remaining ingredients. Pour into a lightly grease, with mayonnaise, 9X13 or
similar size glass serving dish. Chill overnight. Great served with meats.
ChrisNGeorgia
Just a quick note to thank Kathy in SW Kansas for the recipe for French
Vanilla Tiramisu. I'll be trying it as soon as get to the store to get the
ingredients. Would still like to receive more Tiramisu recipes so I could try
different versions. It's my very favorite dessert.
Thanks to Kathy and especially you Nancy for all your hard work and devotion.
I tell everyone about this site because it is without a doubt The Best!!!!
Sandy Miller, Hazel Park Michigan.
December 12, 2004
This is for Anna B. Sorry I haven't been online lately and I am just now
catching up on the newsletters. I usually make the full recipe for "My Favorite
Breakfast" in a 2 qt. glass baking dish. When cooking just half the recipe I use
the 8x8" glass baking dish. I usually have the large size bag of fine shredded
cheddar cheese from Walmart in the fridge and that is what I use, comes in handy
for so many recipes. Hope you enjoy it, it is a favorite here! Merry Christmas
everyone, especially Nancy and her staff!
Agnes in AL
In December 19th newsletter, Gay from Colorado wanted some cream cheese
spreads. You can take an 8 ounce block of cream cheese, top with 1 small can of
crab meat and seafood cocktail sauce. Also, you can take an 8 ounce of cream
cheese and add different flavors of seedless jams to give you a variety of
spreads if you are wanting something sweet. I usually start out with about 1/2
cup of jam and if it is not sweet enough add to the mixture until the taste
suits you. Take the cream cheese and beat with mixer and add the jam. Mix well.
You can take whipped cream cheese and add almost any seasoning to it. I have
taken cream cheese and added a package of Taco seasoning to make a Southwestern
spread.
Donna in Alabama
Hi Nancy,
I read your newsletter everyday. And I enjoy it very much.
I need some appetizer recipes with pastry Puff.
Thank You, Maureen in Las Vegas
Hello Nancy,
In the December 19th newsletter, Donna of Pa. wanted a recipe using strawberry
Jell-O and applesauce. This recipe is very easy and very good. It has a mild
flavor.
Christmas Jell-O
2 cups applesauce
l large pkg. cherry Jell-O (could use strawberry, or other flavor)
1-1/2 cups ginger ale
Heat applesauce to boiling. Remove from heat and add Jell-O and ginger ale. Pour
into a bowl or jelly mold. If using 1 small pkg. Jell-O, decrease ginger ale to
1 cup.
Merry Christmas to you and Siggy. Siggy probably has more fans than Garfield. He
should be in the movies. Hope you have a great New Year!
Shirley in Canada
This is for Kathy who in the Dec 20th newsletter was looking for this recipe.
I am sending some recipes that I have for this cake. Happy Holidays to All.
Kathy in Alabama
Punch Bowl Cake
1 box yellow cake mix
4 cups shredded coconut, divided
1 (20oz) can crushed pineapple, drained
2 (12oz) tubs cool whip
1/2 cup chopped pecans, divided
1 (21oz) can cherry pie filling
Prepare cake according to package directions and bake into two layers. Cool in
pn for 10 minutes then turn out on wire rack and allow to cool completely.
Crumble one layer of the cake into a glass punch bowl. Sprinkle with half the
coconut. Top with crushed pineapple, distributing evenly. Spread 1 tub of cool
whip over pineapple layer. Top with 1/2 the pecans.
Crumble the second layer over the pecans and sprinkle with the rest of the
coconut. Layer cherry pie filly evenly over coconut layer. Top with second tub
of cool whip and sprinkle with remaining pecans. Refrigerate 6 to 8 hours to
allow flavors to mingle. Makes 25 servings.
Source:
Razzle Dazzle Recipes
Punch Bowl Cake
1 (20oz) can crushed pineapple
1 (21oz) can cherry pie filling
1 box white cake mix
1 package instant vanilla pudding mix
2 (12oz) tubs Cool Whip
Bake cake and allow to cool. Prepare pudding and set. In large glass punch bowl
put a layer of white cake (either slices or pieces). Top with a layer of cherry
pie filling, a layer of crushed pineapple, layer of vanilla pudding and a layer
of cool whip. Repeat. Layer of cake, cherry pie filling, pineapple, pudding and
finish with layer of cool whip. Chill in refrigerator prior to serving. This is
sinfully delicious
Punch Bowl Cake
1 box yellow cake mix, prepared according to box
1 box instant vanilla pudding, prepared according to box
1 large can crushed pineapple, drained
2 cans cherry pie filling
6 bananas
1 large (12 ounce) container whipped topping
1 cup pecans
In punch or trifle bowl, crumble one layer of cake, spoon 1/2 pudding over cake,
add 1/2 can pineapple, then 1 can cherry pie filling, slice 3 bananas on top.
Repeat layers. Spoon whipped topping over top and decorate with pecans. Chill
overnight
Punch Bowl Cake
1 box powdered sugar
1 small can evaporated milk
1 carton (16 oz.) sour cream
1 carton whipped topping, thawed
1 large angel food cake
1 lb. fresh strawberries
1 package strawberry glaze.
Mix sugar and milk. Add sour cream and whipped topping. Break cake into
medium-size pieces. Add to creamy mixture and toss lightly. Pour into glass
bowl. Mix strawberries and glaze, and spread on top of cake mixture.
Refrigerate.
Makes 12 servings.
Source:
Razzle Dazzle Recipes
A similar recipe was sent in by Brenda from Alabama
I just love Campbells Tomato Soup but I don't like how much salt is in all
prepackaged foods. Does anyone have a really really easy tomato soup recipe that
does not require me to add canned anything? I've heard of a few but they all
mention keeping the milk from curdling. How do I do that? Thank you so much.
Have a very Merry Christmas and a Happy New Year.
Jaylene -- Canada
Nancy in the December 20th newsletter Sarah sent in 2 recipes 1 for Lemon
Bread and the other was Pistachio Bread. In each recipe she referred to pudding
mix but didn't say if instant or cook and serve. I would appreciate is she would
let us know which type.
Susie Indy
In the 12/20 newsletter, Diane Kelker submitted Peg Bracken's Overnight
Macaroons. Sounds interesting, but I thought macaroon cookies contained coconut
and there is none listed in the recipe? Is the recipe correct as submitted?
Mary Jean San Marcos CA.
What I need is a clone of a recipe for a cheese ball containing cream cheese,
sharp cheddar cheese, diced ham, and spinach. Don't know what the seasoning used
was. This is one of the best cheese balls i have ever tasted. It was served with
buttery crackers. Please I need help, I still have New Years parties to take
something to.
Thank you in advance.. Joann in San Antonio
This message is for Kathy who asked for the Punch Bowl Cake in the December
20 newsletter.
I have had this recipe since 1993 when a fellow student in my Master's Program
brought it to a class pitch in. It is one of my favorite recipes and I fix it
each Christmas since it is so colorful when put in a clear punch bowl or large
clear bowl.
Punch Bowl Cake
1 (18.25 oz. ) package of butter cake mix with pudding PLUS ingredients to
prepare the mix (I also have used two Entenmann pound cakes instead of making
the cake when I am in a hurry)
1 (5.1 oz.) package vanilla flavor instant pudding and pie mix PLUS ingredients
to prepare the mix (two small boxes will work also in place of the 5.1 oz. size)
2 (21 oz.) cans cherry pie filling, divided
1 (20 oz.) can crushed pineapple, undrained, divided
1 (12 oz.) contained Cool Whip, thawed, divided
1/2 cup chopped nuts, divided.
Steps:
Prepare and bake cake mix according to package directions for 12 x 9 cake; cool
completely.
Prepare pudding mix according to package directions.
Crumble 1/2 of the cake into bottom of the bowl.
Cover with 1/2 of the pudding.
If desired, reserve a few cherries from one can of cherry pie filing for
garnish. Top pudding with layers of 1/2 each of the pineapple, remaining cherry
pie filling, and whipped topping. Sprinkle with 1/2 of the nuts.
Repeat layers, using remaining cake, pudding, pineapple, and cherry pie filling.
Top with remaining nuts and whipped topping. Garnish with reserved cherries.
Note: I use canned strawberry pie filling or fresh strawberries in place of the
canned cherry pie filling for variety and it is delicious.
Shirley in Martinsville, Indiana
Dear Nancy,
Thank you for the gift of your time and love all year long to prepare this site
for all of us. What a wonderful gift!
Wishing you and yours a wonderful Christmas and Happy year in 2005. Hugs for
Siggy.
I look forward to the newsletter everyday! God bless you for all you do to make
others happy.
Much love and many thanks, Sally Mudd in Arizona....a former long time Texan!
P. S. My two sons finished college at Texas Tech.
Sarabeth
This may be the recipe that Linda in New York is looking for. It was in Betty
Crocker's 1956 Cook Book. My friend Jane and I wrote and published a cook book
of our own last Fall, and we included this recipe in the Desserts section.
Mary in Redding, Ca.
HOT FUDGE PUDDING
Preheat oven to 350?
1 cup sifted flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. baking cocoa
1/2 cup milk
1 tsp. vanilla
2 Tbsp. butter, melted
1/2 cup chopped nuts
1 cup brown sugar
1/4 cup baking cocoa
1-3/4 cup hot water
Mix together flour, baking powder, salt, sugar and the 2 Tbsp. cocoa. Stir in
milk, vanilla and melted butter. Blend in nuts. Spread batter in a 8? square
pan. Mix together the brown sugar and the 1/4 cup cocoa. Sprinkle over the top
of the cake batter. Pour hot water over all. Bake at 350? for 45 minutes.
During baking, the cake rises to the top and the sauce settles to the bottom of
the pan. To serve, cut in squares, then spoon sauce from the pan over each
square. Serve warm, with whipped cream or vanilla ice cream. Serves 9
Note: (From the ?voice of experience? file) Put the cake pan on the oven rack
before pouring the hot water over the batter.
In the Dec. 20th newsletter Linda here in Snowy/Icy Carmel, NY was looking
for a recipe for Chocolate Pudding Cake. Here is one that I hope will be what
she is looking for.
Mary in TX
Hot Fudge Pudding Cake
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
Heat oven to 350?F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa,
baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2
cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture
evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes
or until center is almost set. Remove from oven; let stand 15 minutes. Serve in
dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped
topping. About 8 servings.
Hi Nancy here are a couple of pudding cakes recipes requested by Linda in
Dec.20th newsletter
IMPOSSIBLE HOT FUDGE PUDDING CAKE
1 cup Bisquick
1 cup Sugar
3 tbsp Unsweetened Cocoa Powder
1/3 cup Unsweetened Cocoa Powder
1/2 cup Milk
1 tsp Vanilla
1-2/3 cup Hot Water
Preheat oven to 350~. In a greased 8" square pan, mix Bisquick, 1/2 C sugar and
3 Tbsp cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly
with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40
minutes or until top is firm. Dust lightly with confectioner's sugar if desired.
Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice
cream or whipping cream on top.
Blueberry Pudding cake
2 cup Blueberries
2 tbsp Lemon juice
1 cup Flour
2 tsp Baking powder
1/4 tsp Salt
1/2 tsp Nutmeg
3/4 cup Sugar
1/2 cup Milk
1 Egg
1/4 cup Butter -- melted
1 tsp Vanilla
1 cup Sugar
1 tbsp Cornstarch
1 cup Boiling water
Place blueberries and lemon juice in an 8x8 inch pan. Mix flour, baking powder,
salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla.
Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter.
Pour boiling water over all. Bake at 350^ for 40 - 50 minutes.
BROWNIE PUDDING CAKE
Yield: 6 Servings
1 c Flour
2 ts Baking powder
1/2 ts Salt
3/4 c Sugar
3 tb Cocoa
3/4 c Milk
1-1/2 ts Vanilla
2 tb Shortening or margarine, melted
1 c Chopped nuts
1 c Brown sugar
2 tb Cocoa
1-3/4 c Hot water
In mixing bowl, combine until smooth flour, baking powder, salt, sugar, 3
tablespoons cocoa, milk, vanilla, shortening or margarine. Add nuts. Pour into
greased 8-inch square pan. Combine brown sugar and 2 tablespoons cocoa; sprinkle
over batter. Pour hot water over all. Bake at 350 degrees for 45 minutes. Serves
6 to 8. Serve warm, topped with ice cream, heavy cream or milk.
CHOC PUDDING CAKE
Yield: 6 Servings
1 cup Flour
2 tsp Baking powder
1/2 ts Salt
3/4 cup Sugar
2 tbsp Cocoa
1/2 cup Milk
1 ts Vanilla
2 tbsp Melted shortening
3/4 c Chopped nuts
TOPPING
3/4 c Brown sugar
1/4 c Cocoa
1-3/4 c Hot water
Sift dry ingredients. Add milk, vanilla, & shortening. Mix until smooth. Add
nuts. Pour into 9" cake pan. Mix brown sugar & cocoa. Sprinkle over batter. Pour
hot water over entire batter. Bake at 350 deg. 40-45 min. cool slightly before
serving.
I have several more of the pudding cake recipes if they are wanted I will post
them after the holidays.
For Pearline of PA 12/20/04
There are approx. 3-3/4 cups (1 lb. net wt box) of Confectioners Sugar (10X) to
a box. The brand is Domino and this is printed on the box. Hope this helps.
LaVerne - Alabama
Hi All,
My aunt made a delicious punch last night for Christmas. It was even pinkish-red
for Christmas. Frozen raspberry sherbet & cranberry ginger ale (Canada Dry
brand). Mix & stir until foamy. Make sure the sherbet is slightly thawed & the
ginger ale is well chilled.
Enjoy the pink mustache on your lip,
Lara in WV
Hi Nancy; This is for Linda in Snowy/Icy Carmel, NY. She asked for Chocolate
Pudding Cake in the December 20th Newsletter. I would also like to wish each and
everyone a very Merry Christmas.
Betty in Canada.
Fudge Batter Pudding
(sometimes called Chocolate Pudding Cake)
2 tablespoons butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
8 tablespoons unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts (optional)
boiling water
confectioner's sugar (icing sugar)
whipped cream (optional)
Preheat oven to 350F.
In a mixing bowl; combine butter 1/2 cup sugar and the vanilla. Combine the
flour, 3 tablespoons of the cocoa, baking powder and 1/2 teaspoon salt; add
alternately with the milk to the first mixture, stirring until well blended. Add
nuts if using. (I sometimes add some chocolate chips). In a 1-1/2 quart baking
dish; combine remaining sugar, cocoa and salt. Add 1-2/3 cups boiling water.
Stir.
Drop batter by tablespoons onto boiling mixture. Bake in preheated oven about 45
minutes. Sprinkle top with confectioners sugar and while still warm spoon out a
portion of cake and top with sauce. Top each serving with whipped cream if
desired.
Makes about 6 servings.
Betty's Place
Hi Nancy, I've been in Chicago for several days, and they don't call it the
windy city for nothing! Brrrrr that wind was icy! My daughter-in-law made a very
tasty breakfast dish one morning. She fried some bacon and set aside. Then she
fried shredded hash browns and seasoned them. She took the bacon and crumbled it
into the hash browns, then placed in an oven safe bowl, individual size. She
fried an egg, over easy, and placed it on top of the hash browns and shredded
some white cheddar cheese over it and placed in a hot oven for several minutes.
She served this with biscuits and it was so good! Nice for a cold morning and
very filling I must say. Good breakfast for kids who are going out to play in
the snow, and grandmas who are going out with them. LOL
In the Dec. 15th newsletter, Susy in Indy asked how I mailed the cookies to my
son in Iraq. I took the suggestion of using the Pringles cans, and I put a piece
of real fresh bread on the bottom for a cushion. I filled them completely full.
I put the snickerdoodles in those. I also used Christmas tins and wrapped the
cookies in saran wrap. I put the Martha Stewart cookies in the tins because
those cookies are sturdy cookies, :), but tasty. I filled his box full of other
things so there wouldn't be much wiggle room for anything.
We're getting down to the wire now, and for all the tired shoppers out there I
am sending a recipe for Italian Beef, which all of my family likes, and is an
easy crock pot dish.
Italian Shredded Beef
5 pounds chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix
Trim excess fat from roast. Place roast in crock pot. Mix water with all
seasonings and pour over roast. Cover and cook on LOW 8 - 10 hours. Remove meat,
allow to cool slightly and shred, discarding any fat. Return shredded meat to
broth in crock pot and cook on high until heated through, 15 minutes to 1/2
hour. Use a slotted spoon to serve meat on large buns or rolls. Freezes well.
I'm wishing all lots of love from family and friends this Christmas.
Doris, S. Indiana
Hi Nancy,
I just wanted to thank you for doing a great job and to everybody that sends in
their helpful hints and great recipes. I would also like to wish you and
everyone a very Merry Christmas and may you all have a wonderful New Year.
Becky in Ohio
Hi Nancy - Merry Christmas re: December 20th newsletter questions
To Pearline in Pa. - according to the 1932 edition of the Good Cook's cookbook -
my mother's old school textbook, a box of "powdered sugar" used to be 1 pound.
Hope it's still the same, but if it's an old recipe it likely is. Also - 1 pound
of powdered sugar is listed as anywhere from 2-3/4 to 3 1/2 cups depending on
the cookbook that I have read. Very confusing. Even more confusing is I have
also found listings for "powdered sugar", "confectioners sugar" and "icing
sugar". In the older books they say that these are three different and distinct
products with different grain sizes, used for different purposes and therefore
different volumes when you measure them. All were sold by weight, even though
the package sizes looked different. I don't know if this helps you or simply
confuses the issue. I
would also be interested if anyone else has come up with any answer to your
question - just for my curiosity.
Also to Vickie in Ohio - I don't know if sweet milk is called different things
according to geography. I notice in Texas they say it's regular milk, but here
in Canada the old cookbooks that I have read, once again, pre-1960's - my
mother's - all refer to sweet milk as "sweetened condensed milk". This is
similar to condensed milk (like Carnation or Eagle Brand) but has a higher
butter fat content and about 10% sugar added. It's mainly used in custards,
puddings or added directly to coffee for a richer flavour. This is from the
Purity Cookbook 1951 edition. We also have a type of sweet milk from the
Caribbean that we can buy here - Mr. Goudas Sweet milk. I've never tried it but
I see it in our stores here in Toronto.
Hope I haven't confused either of you with this information.
Sheldon in Ontario
This is for every one of you out there. Merry Christmas and a happy and
prosperous New Year! May eavch of you have a glorious holiday especially Sigmund
Freud Kitty and you Nancy, thank you for all you do for us. This has become my
favorite cooking newsletter and site. from Jackie, kiki, and Sagwa here in the
valley.
Merry Christmas to all, Jackie, Kiki, and Sagwa
To Dorothy in Texas: I am not the person that sent in the recipe that she is
requesting information about but I am wondering if she used something in the
recipe that was fat-free. Fat-free products will not work in all recipes. Not
long ago I made the Ribbon Jell-o recipe which is a delicious recipe but I used
fat-free sour cream in it and it did exactly like Dorothy described. It tasted
good but was really watery. It didn't look very good either and I had to throw
out almost the whole recipe. Some margarine's will also ruin a recipe. I used
one that had less fat and it did the same thing and was watery, the icing just
slide off the cake. I hope this helps.
Arlene
Hi Nancy,
Going through recipes recently, I came across the following information that
proved very helpful to us. I hope it will be to our ?family? here as well. It
reads as follows:
A HOME RECIPE for something to use to keep the tree fresh is as follows:
6-8 oz. clear non-diet soda, 7-Up or Sprite
1-2 Tablespoons clear mouthwash, Listerine (Note: I never used this ingredient
and my trees stayed fresh)
1 aspirin or 2 oz. vinegar (I always used vinegar)
Tap water to fill 2 liter Coke bottle
Check on your tree twice a day. Use the solution as water level goes down.
(Note: After tree is up 2-3 days, it is no longer necessary to add water more
than once a day.)
Also, I have a bad allergic reaction to fresh-cut greenery. It always gave me
flu-like symptoms. After cutting the tree and leaving outside 2-3 days before
bring inside, I no longer had a problem. Here is the instruction for preparing
your Christmas tree before bringing into home.
PURCHASE YOUR TREE several days before it will be set up and decorated, store it
outside. (Note: I once read that fresh-cut trees throw off spores. These spores
can cause allergic reactions in people. Leaving cut greenery and/or tree outside
allow time for the spores to dissipate.) Cut the butt at a diagonal about one
inch above the original cut to open the pores and let water be absorbed. Place
the butt end in a container of water.
When you bring the tree into the house, saw the butt again, to square off the
diagonal. This will aid in placing the tree in a stand as well as aiding in
water absorption.
Keep the butt end of the tree in a container of water the entire time it is in
the house. Refill the container daily because it takes a lot of water for the
tree.
Make sure the tree is well supported and the tree is placed away from
fireplaces, electric and gas heaters, television or other source of heat. Never
use lighted candles on or near the tree.
If you leave home, always turn your Christmas tree lights off. The longer the
tree stays indoors, the more combustible it will become. Check light cords for
fraying and worn spots. Never overload circuits and avoid placing electric toys
directly under the tree. Also avoid the use of combustible decorations.
Be safe and have a very merry Christmas, Betty in Mississippi
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
