Thought for the Day
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New baking manual is now available
Learn about . . .
Flour Types and Their Uses
Yeast
Sugars and Other Sweeteners
The Leaveners
Salt
Butter, Shortening, and Oils
The Wonderful World of Eggs
How Ingredients Work in a Bread Machine
Tips for Improving the Odds with Your bread Machine
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CLICK HERE
Earthquake Cake
1 cup of chopped pecans
1 cup of coconut flakes
1 box of German Chocolate Cake mix
1-1lb box of powdered sugar
1 8 oz pkg cream cheese
1 stick of margarine
Spray 9 x 13' pan with Pam, put pecans and coconut at the bottom of the pan.
Mix cake mix according to directions, then pour over pecans and coconut.
Melt cream cheese and margarine in microwave, then add the powdered sugar (this
will look like a batter when mixed) then pour over cake batter.
Bake at 350 for approximately 35 to 40 minutes. This cake is very rich!
Darlene in Utah
This is for Nancy in Ottawa. She got a treat from a student in her class.
They were a chocolate covered ball, crunchy inside. She thought it might be a
graham cracker inside.
My husband and I have made something very similar to the description. They are
called PEANUT BUTTER BALLS. The inside is crushed up RICE KRISPIE cereal and
peanut butter. I don't have my recipe with me here, but you may look at a
cookie, baking site.
I will send in the recipe as soon as I can.
Nancy Capko...Streator, Illinois.
This is for Kathy who requested a punch bowl cake recipe. I really enjoy the
newsletter. Thanks for all your hard work Nancy. Keep the recipes coming. Hope
everyone has a very Merry Christmas. Donna, Gallitzin, PA
Punch Bowl Cake
Large punch bowl or large bowl
1 box yellow or white cake mix (option, use Sara Lee pound cake)
1 large can crushed pineapple, drained
2 boxes frozen strawberries
2 bananas, sliced
2 regular boxes vanilla instant pudding mix
3 1/2 cup milk
1 can sweetened condensed milk
12 oz. carton Cool Whip
16 oz. carton Cool whip
Prepare cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
Let cake cool. Tear into small pieces. Mix 2 packages vanilla pudding mix with 3
1/2 cups milk and 1 can sweetened condensed milk. Let this mixture set 30
minutes. Fold in 12 ounces Cool Whip and put mixture in the refrigerator to set.
Begin layering ingredients in punch bowl starting with cake, then strawberries,
then pineapple, then bananas.
Next pour some of the pudding mixture over layers. Next add a layer of Cool Whip
over (using 16 ounce carton) the layers. Continue layering using the order just
given until punch bowl is full. Refrigerate until ready to eat.
This makes a very large cake and is best when prepared the day before serving.
Please guy's and gals I need a recipe for wassil or wassle that you do in a
crock pot
Thank You, Merry Christmas, Cyndi
Happy Christmas Eve to Nancy and Siggy. From Mary H in Alabama, in the Dec 23
newsletter Shirley asked for a Mandarin Orange Salad. I hope this is the one
that she was looking for. Hope you have a Merry Christmas:
Mary H in Alabama
Mandarin Orange Salad
1 Box (6-oz) orange Jell-O
2 1/4 c Boiling water
1 c Pineapple juice
1 c Mandarin oranges
1 pk Prepared dream whip
1 c Crushed pineapple
1 pt Orange sherbet; whipped
Mix Jell-O, water & pineapple juice together. Follow package directions for
Jell-O. Place in refrigerator until it begins to gel. Then beat with a mixer.
Fold in drained oranges, Dream Whip, drained pineapple & sherbet. Place in a pan
or mold & top with nuts. Refrigerate until firm.
Nancy in Ottawa asked if anyone had a recipe for Peanut Butter Balls. From Mary
H in Alabama, my daughter made these this week and they were good. Hope you have
a Happy New Year and enjoy these:
Peanut Butter Balls
4 (16 ounce) jars peanut butter
3-1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate chips
2 tablespoons shortening
Blend together the peanut butter, sugar and melted butter. Allow to chill in
refrigerator. Roll into 1 inch round balls and return to refrigerator. In a
double boiler over medium heat, melt the chocolate and shortening. Whisk
together until smooth. With a toothpick inserted in the balls, dip them into the
chocolate. Place on waxed paper and allow to set in refrigerator.
Anita W, from Mary H in Alabama, I think that I know the vegetable casserole
that you were talking about. We called it Veg All Casserole or just plain Mixed
Vegetable Casserole. I used to make it a lot and it was one of our favorites.
I'm also including another mixed vegetable casserole that we have tried and
liked too. Wish you and yours a very Merry Christmas. Here goes:
Mixed Vegetable Casserole
2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed
cream of chicken soup
1 cup mayonnaise
1 cup shredded Cheddar cheese
36 buttery round crackers, crushed
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the
mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread
mixture into a 9x13 inch baking dish. Top with the cracker crumbs. Bake about 30
minutes, or until browned and bubbly.
Vegetable Medley Casserole
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded Cheddar cheese
2 (16 ounce) packages frozen mixed vegetables, thawed
1 (8 ounce) can water chestnuts, drained (optional)
salt and pepper to taste
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
In a large bowl, mix together the mushroom soup, sour cream, cheese. Combine the
vegetables, water chestnuts, salt and pepper with the soup mixture. Stir
together and pour into baking dish. Bake uncovered for 30 minutes. Remove from
oven, top with onions and bake 10 minutes longer.
Nancy. I am not sure if this is what Nancy - Ottawa in the Dec. 23rd
newsletter had but I am sending her this recipe to see if it might taste like
what she ate.
Kathy in Alabama
Buckeyes
Part One:
3 lb. powdered sugar
2 lb. chunky peanut butter
3 tbsp. vanilla
1 lb. butter
Part Two:
24 oz. semisweet chocolate chips
1/2 bar paraffin
Part one:
Combine ingredients as in making pie crust - then knead until sugar is
completely absorbed. (Best to use hands to accomplish this.) Now form into small
balls, place on cookie sheet and refrigerate before dipping.
Part two:
Melt chocolate and paraffin in top of double boiler. Stir thoroughly - be sure
the water stays hot while dipping and stir occaisionally. Cover a cookie sheet
with waxed paper - insert toothpick in center of the chilled peanut butter ball
and dip into melted chocolate until it resembles a buckeye. Remove from
chocolate and let drip off. Place on waxed paper.
When sheet is covered, place in refrigerator. The chocolate becomes shiny as it
cools. After the buckeyes are cool, rub finger over toothpick hole to make a
smooth surface.
Source: Foodgeeks.com
HINTS: LARGE bowl is needed for mixing Part 1. Really large. Experiment with the
size of the bolls -remember the chocolate adds to size so keep this in mind.
Better to halve the Part 2 - and do in two operations unless you have two double
boilers and friendly helping hands to make the job move right along. The
buckeyes, when cooled and set up, may be boxed - use wax paper between layers.
Refrigerated will keep for long periods if they last solong. Jiff chunky style
peanut butter is the best!
I hope your subscribers can help me. I have heard on the food network about
Chinese 5 spice powder, so I bought some. Now I don't know what to do with it.
What types of foods/recipes is it used with? Thanks. Knitter in Illinois
Nancy and all newsletter friends.
Have a very Merry Christmas and a Happy New Year. This newsletter is the
highlight of my day. Thanks Nancy for your dedication and hard work. And thanks
to everyone for all the wonderful recipes.
Sue aka saw64
I tried some new recipes for our Christmas family get together that turned
out pretty good and wanted to share.
Bobbie/Chicago
Root Beer Bake Beans
1/2 lb bacon, cooked and crumbled
1 large onion, diced
four 16oz cans pork & beans (tomato based, like Campbell's)
1/2 cup hickory smoked BBQ sauce
1 cup root beer, not diet
1 tsp dry mustard
1 tsp hot sauce
Cook bacon until crisp, remove from pan and crumble reserving 4 tbsp drippings.
Saut?onions in drippings until tender. If the canned pork and beans have a lot
of liquid drain off no more than half the liquid. Stir onion, bacon, beans and
remaining ingredients in a lightly grease 2 quart casserole dish. Bake uncovered
at 400 until thick, approx. 55minutes, stirring beans after 30 minutes. Serves 8
No Bake Eggnog Cheese Cake
Crust
1 c. graham cracker crumbs
1/4 c sugar
1/4 tsp nutmeg
5 tbsp melted butter
Combine all with a fork then press into a 9inch spring form pan, set aside
Filling
two 8 oz boxes cream cheese, softened
2 c. cold eggnog
2 c. cold milk
2 small boxes instant vanilla pudding
1/2 tsp. rum extract (or 1 tbsp rum)
1/8 tsp nutmeg
Beat cream cheese until smooth. Add 1 cup eggnog, beat on low until smooth. Add
remaining eggnog, milk, extract and nutmeg. Beat on low until smooth. Add
pudding and beat on low until smooth, about 1-2 minutes. Carefully pour into
spring form pan. Chill until firm, at least 3 hour. Run hot metal knife of
spatula around edge of pan before removing sides. Garnish with whipped topping
if desired. Serves 10
Easy Tomato Soup - tastes like Campbell Tomato Soup
1 cup water
4 beef bouillon cubes
4 tsp sugar
3 cups tomato juice
1/4 tsp cayenne pepper
4 tsp flour
Bring water to a boil and bouillon and sugar. Stir until sugar is dissolved. Mix
the flour into the tomato juice until smooth. Add to the bouillon and cook on
med. heat until soup thickens. Take off heat and add cayenne pepper.
Variation: add some basil for a tomato basil soup
Serves 4
In the December 23rd newsletter, there was mention of a "Pecan Pie for a
Crowd". When we have wanted pumpkin pies for a crowd, we've made Pumpkin Pie
Squares. It's quick, we don't have to make multiple pies, and many of us feel
that this is an improvement over the traditional pumpkin pie (if that is
possible). It can be made in whatever size is needed from an 8 X 8 pan to a 10 X
15 pan. You don't have to fuss with rolling and forming the crust--just press it
into the pan. And kids will eat this crust.
Here's the recipe:
Pecan Pie for a Crowd Recipe
Dennis Weaver at The Prepared Pantry
For Shirley in Missouri who wanted the Mandarin Orange Salad. Don't know if
this is the one, but this is very good - we have it every year at Christmas.
Orange Jell-0 Salad
2 small cans mandarin oranges (drained)
1 small can crushed pineapple (drained)
1 (12 oz.) carton Cool Whip
16 oz. size sour cream (use 3/4 of it)
1 small pkg. orange Jell-0 (dry)
Mix all together and refrigerate until time to serve.
Norma in N. Texas
Hello everyone, this is for Marie in Va. who asked for this recipe in the
Dec.23rd newsletter. I am sending two recipes for her.
Kathy in Alabama
Christmas Ribbon Salad
First Layer
2 small boxes lime gelatin
2 1/2 cups hot water
Mix well and pour into a 13 x 9-inch enamel or glass pan and let stand in
refrigerator until firm.
Second Layer
1/2 cup pineapple juice
20 large marshmallows, cut up
1 small box lemon gelatin
1/2 cup hot water
8 ounces cream cheese, softened
Heat the pineapple juice and marshmallows in a pot until the marshmallows melt.
Dissolve gelatin in hot water. Combine all ingredients and mix well. When cool,
pour over the first layer and let stand in refrigerator until firm.
Third Layer
1 small box cherry gelatin
1 small box raspberry gelatin
2 1/2 cups hot water
Mix well and, when cool, pour over the second layer and let stand in
refrigerator until firm. Cut into squares to serve.
Ribbon Salad
1 small box lemon gelatin
1 envelope unflavored gelatin
1/4 cup cold water
1 pound can fruit cocktail, drained, reserving syrup
1/2 cup syrup from fruit cocktail
1 pint creamed cottage cheese
1 small box cherry gelatin
Lightly oil a 2-quart gelatin mold. Prepare lemon gelatin by directions on
package. Pour into pan; chill until firm.
Soften unflavored gelatin in cold water. Bring fruit cocktail syrup to a boil.
Remove from heat and dissolve unflavored gelatin in hot syrup. Stir into cottage
cheese. Add fruit cocktail. Spread evenly over lemon gelatin. Chill until firm.
Prepare cherry gelatin by directions on package. Chill until thick and syrupy.
Pour over cheese layer. Chill until firm. Unmold.
Oatmeal Raisin Cookies in a Jar
3/4 cup firmly packed brown sugar cup sugar
3/4 cup raisins
2 cups old fashioned oats
1 cup flour mixed with 1 teaspoon cinnamon, teaspoon nutmeg, 1 teaspoon baking
soda and teaspoon salt
Layer ingredients so they appear in the order given in a 1 quart "wide mouth"
canning jar. Press each layer firmly in place before adding next ingredient.
Flour mixture will be bottom layer, then oats, then raisins, then sugar and
finally the brown sugar.
MAKING OATMEAL RAISIN COOKIES
1. Empty jar of cookie mix into large mixing bowl. Blend thoroughly.
2. Add: cup butter or margarine, not diet, softened; 1 egg, slightly beaten; 1
teaspoon vanilla
3. Mix until completely blended.
4. Shape into balls the size of walnuts. Place 2" apart on sprayed baking
sheets.
5. Bake at 350 degrees for 11 to 13 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Yield: 3 dozen cookies.
Linda in NM
I tried some new recipes for our Christmas family get together that turned
out pretty good and wanted to share.
Bobbie/Chicago
Root Beer Bake Beans
1/2 lb bacon, cooked and crumbled
1 large onion, diced
four 16oz cans pork & beans (tomato based, like Campbell's)
1/2 cup hickory smoked BBQ sauce
1 cup root beer, not diet
1 tsp dry mustard
1 tsp hot sauce
Cook bacon until crisp, remove from pan and crumble reserving 4 tbsp drippings.
Saut?onions in drippings until tender. If the canned pork and beans have a lot
of liquid drain off no more than half the liquid. Stir onion, bacon, beans and
remaining ingredients in a lightly grease 2 quart casserole dish. Bake uncovered
at 400 until thick, approx. 55minutes, stirring beans after 30 minutes. Serves 8
No Bake Eggnog Cheese Cake
Crust
1 c. graham cracker crumbs
1/4 c sugar
1/4 tsp nutmeg
5 tbsp melted butter
Combine all with a fork then press into a 9inch spring form pan, set aside
Filling
two 8 oz boxes cream cheese, softened
2 c. cold eggnog
2 c. cold milk
2 small boxes instant vanilla pudding
1/2 tsp. rum extract (or 1 tbsp rum)
1/8 tsp nutmeg
Beat cream cheese until smooth. Add 1 cup eggnog, beat on low until smooth. Add
remaining eggnog, milk, extract and nutmeg. Beat on low until smooth. Add
pudding and beat on low until smooth, about 1-2 minutes. Carefully pour into
spring form pan. Chill until firm, at least 3 hour. Run hot metal knife of
spatula around edge of pan before removing sides. Garnish with whipped topping
if desired. Serves 10
Easy Tomato Soup - tastes like Campbell Tomato Soup
1 cup water
4 beef bouillon cubes
4 tsp sugar
3 cups tomato juice
1/4 tsp cayenne pepper
4 tsp flour
Bring water to a boil and bouillon and sugar. Stir until sugar is dissolved. Mix
the flour into the tomato juice until smooth. Add to the bouillon and cook on
med. heat until soup thickens. Take off heat and add cayenne pepper.
Variation: add some basil for a tomato basil soup
Serves 4
Happy Holidays to you Nancy & Siggy and all the wonderful cooks out there in
our cyber-space!!
Keep up the great work!
Thank you Kathy from Alabama for your crepe recipes. They all sound great!
Marie from Utah
For Kathie and her rusty iron skillet-all the suggestions in the 12/23/04
newsletter sound much like what I have read, but only one used a caution that I
would like to add my "amen" to. After you have seasoned it and cooked in it,
NEVER clean with soapy water. That just removes the oils. I use hot water and a
nylon scrubbie, after I have it clean I set it on my burner and heat just until
it is dry. Never have any trouble with sticking. Good luck.
Connie in Snowy W. TX!
For Nanci
My daughter makes them for gifts. She puts a ziplock plastic bag inside a coffee
can and after the cookies are cool she stacks them and then puts the lid back on
and they really do stay crispy. Also keeps them from breaking as they are such a
fragile cookie. She has also made them using black walnuts and walnut flavoring
and they are really good.
Merry Christmas to all !!!!!
My anniversary is New Years Eve and I would like to do something special for my
husband such as breakfast in bed. He absolutely loves English muffins and I
would like to make some home made ones for him. Does any one have a really
simple but good recipe for English muffins?
Merry
Vernon, Texas
This is for Anita W who in the Dec 23rd newsleer asked for this recipes. I
hope this helps.
Kathy in Alabama
Mixed Vegetable Casserole.
2 cans mixed vegetables (or Veg-All), drained
1 cup mayonnaise
1 medium onion, chopped finely
1 can sliced water chestnuts, drained and chopped
1 cup grated cheddar cheese
1/2 cup crushed ritz crackers
1/2 stick butter, melted
Combine all except crackers and butter. Pour into casserole. Crush crackers and
melt butter. Top vegetable mixture with crackers and dribble with butter. Bake
at 325 degrees for 20-30 minutes or until hot and bubbly.
Nancy this is for Judy in Simpsonville, SC who in the Dec.23rd newsletter ask
for this recipe.
Kathy in Alabama
Apple Fritters
1 cup all-purpose Flour (plain flour)
1/4 cup sugar
1 tsp. salt
1 1/2 tsp. baking powder
1/3 cup milk
1 egg
1 cup finely chopped apple
1/2 cup confectioners sugar, sifted (powdered sugar)
Sift together the flour, sugar, salt, and baking powder. Add milk and egg; beat
until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep
hot oil -- about 370? and at least 2 1/2 to 3 inches deep -- and fry for about 2
to 3 minutes, until nicely browned.
Drain well on paper towels then roll in confectioners' sugar while still warm.
Serve as is or warm, with syrup, if desired.
Biscotti
3 large eggs
3/4 cups sugar
2 1/2 Tbsp. butter, melted
1 Tbsp. grated orange Zest
1 Tbsp. vanilla
2 cups plus 1 Tbsp. All-purpose (plain) flour
1 tsp, baking soda
2/3 cups whole hazelnuts
1/3 cup unblanched whole almonds
Preheat your oven to 350 degrees. Lightly grease 2 cookie sheets.
In a large bowl, beat the eggs and sugar with a wire whisk until thick and pale
yellow. Whisk in butter, orange zest, and vanilla and mix well. Sift the flour
and baking soda together and stir into the egg mixture, mixing well. Stir in the
nuts. The dough will be sticky.
Using 2 spoons, divide the dough in half and place half the dough on a greased
cookie sheet. Shape it into a flat loaf 10 inches long and 4 inches wide,
tapering it slightly at the ends. Repeat with the remaining dough. Bake for 20
minutes, or until firm to the touch. Remove from the oven and let cool for 3-4
minutes.
Transfer the loaves carefully to a cutting board and cut the loaves on the
diagonal into 1/2- inch slices.
Place the cookies back in the oven and bake until the side is brown and toasty,
then turn the cookie to the other side to get brown and toasty. Remove from oven
and cool on cookie rack. Transfer the cookies to a rack to cool.
They will keep in an airtight container for up to a month.
Biscottis are double baked cookies that are fabulous with milk or any warm
beverage- perfect for dunking! For Christmas I dip the ends of the cookies in
melted semi-sweet chocolate and allow to harden.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
