Thought for the Day
A successful person is on who solves more problems than they create.
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.
Someone ask for a recipe for 'green salad'. I sent a recipe to her but
started thinking that someone else might enjoy this one also. My mother used to
make it for us kids but wouldn't make it too often as she said it was to
expensive. There was never any left when she did make it. My sister had tried to
make it and had most everything right but called me to say 'there is just
something else missing'. I told her to remember the mayonnaise - - that is the
secret. Enjoy!
Lemon-Lime Jell-O Salad
1 small pkg lemon-flavor Jell-O
1 small pkg lime-flavor Jell-O
1 carton cottage cheese
1 heaping tablespoonful mayonnaise (I use Kraft Real)
1 'nickle' bag Tom's salted peanuts
Combine both pkg Jell-O and follow directions to make. After mixing, place in
refrigerator until partially set - - check after 30 minutes. Add cottage cheese,
mayonnaise and peanuts. Return to refrigerator until set.
This recipe can easily be doubled!
Oma in LA (Lower Alabama)
This is for Doris in Indiana (Dec. 2nd newslatter), who was looking for a
stacked apple pie recipe. I found this one at marthastewart.com and was
wondering if it was she was looking for. The apples are sliced very thinly and
looked stacked in the picture.
Apple Pie Cake
Serves 6
2 cups all-purpose flour
1 cup packed light-brown sugar
2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter
5 pounds tart apples, such as Granny Smith (about 12)
2 tablespoons freshly squeezed lemon juice
In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using
an electric mixer or a pastry cutter, cut in the butter until the mixture forms
pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1
inch up the sides of a 9-inch springform pan.
Preheat the oven to 350?. Core and peel the apples. Cut into thin slices, and
place in a large bowl. Toss the apple slices with the remaining teaspoon
cinnamon and the lemon juice. Arrange apples in the prepared pan; they will come
up over the sides of the pan. Sprinkle the remaining crumb mixture over the
apples.
Place pan on an aluminum foil?lined baking sheet, and bake until cooked through
and golden brown on top, about 1 hour and 15 minutes. Run a knife around the
edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate
for 2 hours to set more firmly. Serve at room temperature.
Source:
Martha Stewart
Fran in Ottawa, Canada
Peanut Butter Cookies
Makes 40
1/2 cup chunky sugar free peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla
4 packets sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Preheat oven to 375 degrees. Mix all ingredients in a bowl. Blend well. Spray
cooking sheet with nonstick spray. Drop dough by spoonfuls on sheet and bake for
about 10 minutes.
SUGAR-FREE BROWNIES
Serving Size : 24
1/3 cup chopped walnuts
3 tablespoons apple juice, frozen concentrate, unsweetened
1 teaspoon baking powder
1/3 cup cocoa
2 cups whole wheat flour
1-1/3 cups apple juice, frozen concentrate, unsweetened
1/2 cup oil
1 egg white
1 medium banana, mashed
Soak walnuts in 3 tablespoons apple juice concentrate. Sift baking powder and
cocoa into bowl with flour and make a well. Measure 1-1/3 cups apple juice
concentrate, oil, egg white and banana into measuring cup and add all at once to
dry ingredients and mix.
Spread in 13 x 9 inch pan sprayed with nonstick spray. Evenly sprinkle the
walnuts onto the batter and smooth them into batter with the back of a spoon.
Bake at 350 degrees for 30 minutes. Cover when slightly warm. Cut in 24 servings
and store in freezer to keep fresh.
1.2 grams of Carbohydrates per cookie
WHITE SANGRIA SPLASH
1 cup dry white wine
1 package (8-serving size) or 2 packages (4-serving size) Jell-O sugar-free
low-calorie lemon gelatin dessert
3 cups cold club soda or seltzer
1 tbsp. lime juice
1 tbsp. orange juice or orange liqueur
1 cup sliced strawberries
1 cup blackberries
2 tsp. lime zest
Bring wine to boil in small saucepan. Stir boiling wine into gelatin in medium
bowl at least 2 minutes, until dissolved. Stir in cold club soda, lime juice and
orange juice. Place bowl of gelatin in larger bowl of ice and water. Let stand
about 10 minutes or until thickened (spoon drawn through leaves definite
impression), stirring occasionally. Stir in strawberries, blackberries and lime
zest. Pour into three 2-cup molds or one 6-cup mold (or individual glasses).
Refrigerate 4 hours or until firm.
Serves 12.
LIGHT LEMON BARS
1 - Angel food cake mix
1 - sm. box sugar free instant vanilla pudding
1 - sm. box sugar free lemon Jell-O
Pre-heat oven to 350 prepare pudding according to directions on the box. Let it
set up. after the pudding sets stir in dry lemon Jell-O. Mix dry angel food cake
mix into above ingredients and stir together. place into well sprayed 9x13 pan.
bake at 350 for about 35 minutes. Check with toothpick test. cool.. sprinkle
with powdered sugar thru a sieve. (I use skim milk in my pudding also and I buy
the fat free angel food mix or low fat)
Diane K
"Pumpkin" Sandwiches
by Chris Leishman
Prep Time: 10 minutes
3 cinnamon raisin bagels
8 oz lowfat cream cheese
6 drops yellow food coloring
5 drops red food coloring
12 dried medjool dates
Stir the food coloring into the cream cheese to get a nice deep orange color.
Cut 10 of the dates into half lengthwise, then into triangle shapes for the
pumpkin eyes and nose and various shapes for the mouth. Cut the remaining dates
into long stems and place on the top.
These look particularly cute on a bed of wheat grass or alfalfa sprouts. Keep
chilled until serving if making ahead.
Yield: 6 servings
Per serving (4 oz.): Calories 230; Fat 7.3 g; Saturated Fat 4.3 g; Cholesterol
21 mg; Sodium 227 mg; Carbohydrate 34 g; Dietary fiber 2 g; Sugars 15 g; Protein
7.8 g; Vitamin A 84.4 RE; Vitamin C 1 mg; Calcium 54 mg; Iron 2.2 mg. This
recipe is 29% fat.
Weekly recipe by
Dietwatch
Weight Watcher Points - 4 Points*
*Calculated using a Weight Watcher Calculator.
Nancy, several have asked for diabetic recipes. I have not tried this one as
of yet, but I'm going to. It came out in our newspaper this week. It was titled
"Diabetics can enjoy these chocolate dunk cookies."
Chocolate Dunk Cookies
1-3/4 Cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
8 oz. semi-sweet baking chocolate, divided
3/4 Cup Margarine, softened
1/2 Cup brown sugar
1/2 cup Splenda
1 Egg
1 tsp vanilla
1 cup chopped Walnuts
Preheat oven to 375. Combine flour, soda and salt; set aside. Coarsely chop *5
oz. (5 squares) chocolate; Set aside. Beat margarine, brown sugar and Splenda on
medium until light and fluffy. (Remember Splenda takes longer to become fluffy)
Add egg and vanilla; mix well. Gradually add dry mixture, beating just until
blended. Stir in chopped chocolate and nuts. Drop by heaping Tbls. onto
ungreased baking sheet two inches apart. Bake 11 to 12 minutes or until lightly
browned. Cool one minute on pan, then remove to wire rack to cool completely.
Place remaining 3 oz. chocolate in small bowl: Melt in microwave. Dip one half
of each cookie in melted chocolate. Place in single layer on waxed paper. Let
stand until chocolate sets. Yield 3 doz. Exchanges 1 starch, 1 fat.
*Note from editor. She said she substituted 12 oz. semi- sweet chocolate chips,
using half in the cookies, and melting the other half for dunking. She also
published a baked lemon pudding made with Splenda if anyone would like it.
Thanks Nancy for this site. Jo from MO.
Nancy,
Hopefully you or your readers can help me find a recipe. Quite a few years back
when microwaves were becoming very popular and cooks were experimenting with
recipes, they talked of a popcorn recipe made with red hots candy, thus you get
cinnamon flavored popcorn. I believe the popped corn was put in a brown paper
bag with the red hots and microwaved. I don't know the proportions and haven't
experimented with this, but I'm thinking you would have to turn it occasionally.
And try not to set the bag afire!
Jacquie in KS.
Hi Nancy, Glad to see all made it thru the Thanksgiving Rush ! Here is a
quick little recipe I tried by chance and went over real well so thought I would
share it. Ever make those salmon or tuna cakes that you add flour and egg to
then fry?
Well take any leftover stuffing you might have left, or maybe make a little more
of the store bought boxed kind, dice up a generous portion of turkey, white or
dark or both, mix in a egg for binding, roll into portion size serving balls,
flatten out and fry in a little bit of oil till brown on each side, drain on
paper towels. Serve warm with or without gravy.
Also for really good mashed sweet potatoes, use the candied store bought yams in
a can, any size you would like, heat up till warm, mash with a mixer, toss in a
little cinnamon vanilla liquid creamer and a pat of butter, not to sweet but
really yummy.
Thanks all, and Merry Christmas!!
Dakota, in West Virginia
This recipe is for the person who was asking about edible holiday ornaments.
I found this recipe on the Pillsbury website. I hope this is what they are
looking for.
Holiday Cutouts
These pretty sugar cookies are a classic addition to the holiday cookie tray.
They make great decorations too.
1-1/2 cups powdered sugar
1 cup butter or margarine, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 egg
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 Creamy Decorator's Frosting (See below)
Colored sugars, candy sprinkles, etc. if desired for decorating
Mix powdered sugar, butter, vanilla, almond extract and egg in a large bowl.
Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3
hours. Heat oven to 375 degrees F. Divide dough in half. Roll each half 3/16
inch thick on lightly floured cloth-covered surface. Cut into assorted shapes
with cookie cutters, or cut around patterns traced from storybook illustrations.
If cookies are to be hung as decorations, make a hole in each cookie about 1/4
inch from the top with the end of a plastic straw. Place on ungreased cookie
sheet. Bake 7 to 8 minutes or until light brown.
Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost
and decorate cookies as desired with Creamy Decorator's Frosting and colored
sugars.
Creamy Decorator's Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 Tbsp. of milk or half-and-half
Stir together all ingredients until smooth and spreadable. Tint with food color
if desired.
Since regular divinity candy is sometimes hard to make and set up properly
(winds up runny, etc.) the following lives up to it's name.
CAN'T FAIL DIVINITY
One 7 oz. jar marshmallow creme - place in medium to large bowl.
Boil 2 cups sugar, pinch of salt and 1/2 cup water until it reaches soft ball
stage. Pour over marshmallow creme and cool by stirring (beating) until slightly
stiff peaks form. Add 1 tsp. vanilla and nuts (as many or few as you prefer).
Pour into buttered pan or drop on waxed paper.
Norma in N. Texas
After printing off so many delicious sounding recipes for my use, I wanted to
contribute back some that I hope a few of you will try and like.
EARTHQUAKE CAKE
1 cup coconut
1 cup pecan or walnut pieces
1 (8 oz) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 box powdered sugar
1 pkg. German Chocolate cake mix
Preheat over to 350. Grease and flour a 9x13" metal baking pan. Spread coconut
and nuts in bottom of pan. With electric mixer or by hand, beat together the
cream cheese, butter and powdered sugar. Set aside.
Prepare cake mix as directed on box. Pour batter over nuts and coconut. Dab
cheese mixture by spoonfuls onto the cake batter. Bake for 45 minutes. Makes
12-16 servings.
The following is always a "must have" for the holidays for our family.
ORANGE JELL-O 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-O
Mix all and refrigerate until time to serve.
Norma in N. Texas
Happy Holidays to you and Siggy. In Dec. 2 newsletter, I've seen recipes for
Japanese Fruit Cake and I was wondering if anyone had a recipe for Japanese
Fruit Cake Pie. I've recently moved from
Birmingham, AL to a little town about 100 miles north and I've lost my recipe
for it. Also, Geoff a crock pot is a cooker that has an outer metal casing that
has a wire which plugs into the wall and an insert
made out of crockery that fits inside this metal casing. Some crockpots have
inserts that can be removed and some have inserts can't be removed. On the
outside of the crock pot is a switch that usually has LOW or HIGH settings (some
brands have a MEDIUM setting) that regulate the heat. If you want to cook
something on LOW it takes about 8-10 hrs and cooking something on HIGH usually
takes around 4 hrs. These times vary from recipe to recipe and from brand to
brand of crock pot. I read someplace that crock pots heat food to about 200
degrees. Accent is a brand of seasoning where I live. It is especially good on
meats and helps tenderize them, but a dash of Accent also "wakes up" or enhances
the flavor of vegetables. As far as I know, Apple Jelly is not Apple Jam. It's
my understanding, that Jam usually contains bits of fruit and is mostly made up
of little fruits, such as
strawberries, grapes, etc.
MAH
Hi, Nancy,
Reading Judy's message to Roxanne in Florida about Kremsnite in December 2nd
newsletter, I thought I look it up as I have a packet of puff pastry in my
fridge too. The recipe is below if anyone is interested.
Dream cream in puff pastry - Kremsnite
2 cups evaporated 2% milk
2 cups milk
8 egg yolks
1 cup granulated sugar
4 tsp vanilla sugar (or substitute equal parts vanilla and sugar)
1 cup flour
2 Tbs clear gelatin
? cup cold water
? cup boiled water
2 cups whipping cream
1 package (16 ounces) puff pastry
powdered sugar for garnish
strawberries for garnish (optional)
Bring the evaporated milk and regular milk to a very gentle boil in a double
boiler. While waiting for the milk to boil, in a separate bowl mix together the
yolks, granulated sugar and vanilla sugar at medium speed with a mixer. Add
flour to the yolk mixture until blended.
Remove 2 cups of milk from the double boiler. Add this milk to the flour mixture
while continuously beating at low speed. When blended, return this mixture to
the milk still in the double boiler and continue to cook until thick while
stirring very frequently.
Mix together gelatin with the cold water, let stand for 1 minute and then add
boiling water, mixing well with a fork or small whisk.
Add the gelatin to your custard mixture in the double boiler and continue to
cook for about 5 minutes, continually stirring as it thickens. Cool custard in
ice water when removed from heat.
In a separate bowl, beat the whipping cream until peaks form. Fold the whipped
cream into the cooled custard (make sure the custard has cooled to room
temperature before adding the whipped cream). Refrigerate this mixture for about
20 minutes so that it stiffens a bit and is easier to spread.
Trim the edges of the puff pastry sheets to fit a deep tray or baking dish.
Place one layer of puff pastry on bottom. Spread evenly with custard and then
place second layer of puff pastry on top, pressing down slightly. Refrigerate
for at least 4 hours. Sprinkle with powdered sugar on top prior to serving and
cut into oblong pieces. Garnish with strawberry fans or chocolate dipped
strawberries if so desired.
I also like to thank everyone who send in the cream cake recipe as I have not
seen my thank you message printed. Nancy, I know my laptop has been acting up
and I really hope my mail get to you this time.
Mom2One
Hi Nancy, its me again, LOL, sorry but I couldn't resist adding my 2 cents in
here again. Here it goes. Somebody asked for a enchilada recipe with rice, and I
just so happen to have one. How lucky is that I ask? LOL, Sorry, but I forget
her name. :(
Mexican Enchiladas
1 pkg corn tortillas (24 to 36 size pkg)
about 2 cups cooking oil (for cooking tortillas, they soak up a lot of oil)
2 to 3 lbs lean hamburger meat
2 pkgs taco seasoning mix
1 small can sliced olives
1 large can and 1 small can enchilada sauce
2 large pkgs shredded cheese (we used the fiesta blend from wal-mart)
sour cream
diced avocados (optional
First things first, you MUST cook your tortillas in the oil first or they will
split apart and not roll easy, even if just put in the sauce to soak, they are
not flexible enough. Start by heating oil in the skillet on medium heat, needs
to be really hot, lay 1 tortilla at a time in the hot oil and watch till the
tortilla just starts to bubble then turn over and cook other side, process takes
about 20 to 30 seconds per tortilla, remove tortilla and drain on plate of well
lined paper towels, repeat this process till all tortillas are cooked, set
aside. Brown hamburger meat till good and crumbly, then add a little water and
simmer with the taco seasoning till really tender, (we also like to put our meat
in a food processor to make meat like the consistency of taco bells)
Pour enchilada sauces in a big bowl, we arrange our ingredients in a assembly
line, makes it much easier to do. (tortillas, sauce, pan for cooking enchiladas,
meat) Start by taking tortilla and dipping into sauce, (well coated) let drip
off excess, place on cooking sheet, add app. 2 tblsp of cooked meat, roll up and
put seam side down on pan, repeat this process till all tortillas are gone, or
you run out of meat. Pour some of the sauce over arranged enchiladas, top
generously with cheese, add olives and bake at 350 till heated through and
slightly brown, let set about 15 minutes before serving.
Mexican rice
2 cups of instant rice
1 small jar salsa, chunky preferably
about 2 cups water
"brown" rice lightly in about 2 tbsps oil on medium heat, add water and salsa
together to make about 2 1/2 cups, (will have leftover salsa) pour in rice, stir
well, cover tightly and turn off heat after water starts to boil and let set
about 15 minutes, remove lid and fluff rice, serve.
When I make this meal at home, I make a salad of shredded lettuce and diced
tomatoes, maybe some shredded cheese, just a little sour cream for dressing,
maybe 1 tsp.
I also serve with warmed refried beans and as a arrangement, put about for or
five tortilla chips buried around the beans, garnish with diced avocados and
shredded cheese and sour cream. My family loves it!
Dakota in West Virginia
Nancy, I thought that I was really organized this year for Christmas. What a
laugh. I know that I copied the Bisquick cookie recipes that were in one of the
November newsletters and you have guessed it. I can not find them. Could someone
please help me and let me know which newsletter is was in. Our adult girl's
don't have time to bake and neither do I but I seem to get it done and they know
that that is one of the present to them. Thanks a ton. Nancy and all have a
great day.
Susie Indy
There were many recipes posted on
Nov 12 and
Nov 13th. There were a couple of recipes posted on
Nov. 26
Nancy
Hi Nancy, I hope you are well today. How is Siggy I wanted to say hi to all
the readers here and wish everyone Happy Holidays to you and yours. I also
wanted to send this recipe to geecee from L.I. who wanted a recipe for funnel
cakes. I got this recipe from a funnel cake vendor at the state fair about 5
years ago. I love these for a quick and easy dessert
Kathy in Alabama
Funnel Cakes
2 large eggs, beaten
1 1/2 cups milk
2 cups all purpose (plain) flour
1 tsp baking powder
1/2 tsp salt
2 cups oil
Powdered Sugar (confectioners sugar)
Combine eggs and milk. Sift together flour, baking powder and salt. Add to egg
mixture and beat smooth with electric mixer. If mixture is to thick to flow
through funnel easily, add alittle more milk a few drops at a time until it
thins down some. Heat oil in skillet to 360 degrees. Cover bottom hole of funnel
with finger. Pour in 1/2 cup of batter into funnel. Hold over skillet and remove
finger and release batter into hot oil in a spiral shape. Fry until golden,
approximately 3 minutes, turn funnel cake over and cook an additional 1 minute.
Drain on paper towel. Sprinkle with powdered sugar (confectioners sugar).
Makes 20 cakes
Here is a recipe for funnel cakes found in the GIFTS IN A JAR section that I
though geecee form L.I . might be interested in
FUNNEL CAKE MIX
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Combine all ingredients, stirring well. Store in an airtight container. Pour
vegetable oil into a skillet to a depth of 1 inch. Heat oil to 350 degrees over
medium high heat. In a small bowl, combine 1 egg with 3/4th cup milk. Add 1 cup
funnel cake mix and beat with fork until smooth. Holding finger under funnel
opening, pour about 1/4th cup if the batter into funnel. Allow batter to pour
from funnel into hot oil, moving funnel in a a circle to form a spiral shape.
Fry 1 minute and turn cake and continue frying until golden brown. Remove to
paper towel to drain. Sprinkle with confectioners sugar (powdered sugar) You may
also combine dry ingredients and give for a gift, along with the recipe. hope
this helps and ?or is what geecee is looking for
Marcie from Wis
Hi Nancy (and Siggy),
I enjoy your newsletter so much and have been so busy that I haven't responded
to some of the queries that I thought I might be able to help with.
This recipe is for Gladys in IN who wanted a no bake date roll type cookie in
the 11/20/04 newsletter. This recipe has been in my family for years and was my
dad's favorite Christmas treat. It is not really a cookie so much as a fruit
cake, but it sounded really close to what she was looking for.
DATE ROLL
1 lb. dates, pitted and chopped
1 lb. small marshmallows
1 lb. walnuts, chopped
1 lb. graham crackers, crushed
Cream (Sub. about 3/4 can condensed milk)
Mix all ingredients except cream in large bowl. Add cream slowly while mixing
until the ingredients begin to stick together. Put the mixture down the middle
of a piece of waxed paper and form into a roll wrapping it in the paper. (I have
found plastic wrap works better.) Twist the ends to close and let stand in
refrigerator over night. Slice and serve with whipped cream or ice cream.
I was surprised that no one sent any recipes for Carole with an "E" in Calgary
in the 11/28/04 newsletter who was looking for chocolate covered cherries. I
found 5 in my collections; I've included 3 that are each a little different.
None of them have nuts, but I think that they could be rolled in chopped nuts
after being dipped. One bit of information that I remember from my mother making
these, is that the fondant is very touchy and will not always get runny.
CHOCOLATE COVERED CHERRIES
1 (14 oz) can sweetened condensed milk
2 Tbsp plus 2 tsp light corn syrup
1 tsp almond extract
2 pound powdered sugar (8 cup)
maraschino cherries with stems
melted chocolate coating
Fondant: Mix milk, corn syrup, almond extract and powdered sugar until like
clay. Form rounded teaspoonful into a circle and wrap around cherries. Place on
waxed paper lined cookie sheets and refrigerate for 20 minutes to 2 hours. Hold
by stems and dip in melted chocolate. Return to cookie sheet and refrigerate 10
minutes to firm up coating. Store loosely covered at room temperature for one
week, then refrigerate up to one month. (Must be stored a week to liquefy
centers.)
Yields: 48
Source: Woman's Day, Dec. 1994
CHOCOLATE COVERED CHERRIES_2
1/3 cup margarine
2 cup marshmallow fluff
1 tsp almond extract
4 cup sifted powdered sugar
dash salt
36 maraschino cherries
1 (12 oz) pkg semi-sweet chocolate pieces
Cream margarine. Beat in the marshmallow fluff, and the almond extract. Add
powdered sugar gradually, mixing well. Turn out the mix onto a board, and knead
until smooth, working in more sugar as necessary if mix becomes too sticky.
Refrigerate one hour. Drain cherries very well, then using the kneaded sugar
mix, now called "fondant"---pinching off some of that fondant, wrap each cherry
to make sure the cherry is completely covered, then refrigerate again. Melt the
chocolate in top of double boiler, over hot, but not boiling water. Dip each
wrapped cherry in the melted chocolate and place on waxed paper and refrigerate
to harden.
Yields: 3 dozen.
CHOCOLATE COVERED CHERRIES
1/3 cup (5 1/3 Tbsp) softened butter
1/3 cup white corn syrup
? tsp salt
1 tsp vanilla
1 pound sifted powdered sugar
1 bottle of maraschino cherries
Chocolate Coating:
1 pkg chocolate bark
2/3 slab grated paraffin Wax
To make no-cook fondant, blend butter, syrup, salt and vanilla in large mixing
bowl. Add sugar all at once, mix well. Turn onto smooth bread board or other
surface that you've lightly dusted with powdered sugar. Knead mixture until it
is smooth and well blended. Wrap in plastic wrap and refrigerate.
While fondant is chilling, drain well and dry a bottle of maraschino cherries.
After fondant is well chilled, take a pinch of fondant and flatten out well. Lay
drained and dried cherry in the center and wrap fondant carefully around cherry
smoothing where fondant meets and overlaps. Do not use much pressure or you will
squeeze cherry and juice will run out of it and make a hole in the fondant.
Place wrapped cherry ball onto cookie sheet you have lined with foil. Repeat
until you have used all the fondant and cherries. Cover cherries with more foil
and freeze for 2 hours.
In a double boiler, heat chocolate bark and paraffin wax until nice and creamy.
Have on hand some 6 inch skewer stick. Lay a large nice flat surface with
newspaper. Cover newspaper with waxed paper. Make sure your coating is medium
hot. Remove cherry balls from freezer. Gently push the first ? inch of wooden
skewer into cherry ball without breaking ball open. Dip in coating and let
excess chocolate run back into pot. Gently shake covered cherry off skewer onto
waxed paper to set. Repeat until all cherry balls are covered. You may have to
reheat your coating a little half way through the dipping process.
I also wanted to mention that I have a Corningware Cooktop that is my second one
and I love it. Cleaning this one seems to be more difficult than the first one.
I have felt that that is because the first one was speckled gray and this one is
pure black. For a really bad spill, I use a couple of paper towels folded a
couple of times to make a pad and put it on top of the spill. I then take my
boiling teapot and pour water onto the pad until it is super saturated. I leave
that overnight and wipe off the spill the next day. I then use the special
cleaner to remove the minerals left by the water.
Give Siggy an extra scratch under the chin or behind the ears (whichever he
likes best) for me.
And thank you again for such an interesting newsletter.
D. Dee Brooks
Has anyone heard of an apple dumpling pie? Saw one at tops store the other
day. It cost 10.00 sure would like to make my own. Happy Holidays to all. Great
site Nancy
Robert in Ohio.
This for Lois in VT, looking for a Ranch Oyster Cracker recipe.
Hidden Valley Ranch Oyster Crackers
1 pkg. Hidden Valley Ranch Dressing Mix (Milk Recipe Original Ranch)
3/4 Cup salad oil
1/2 tsp Dillweed
1/4 tsp lemon pepper
1/4 tsp garlic powder
12-16 oz pkg plain oyster crackers
Pre-heat oven to 275 degrees. In a large bowl, whisk together the first 5
ingredients. Add crackers, stirring to coat. Place crackers on baking sheets and
bake for 15-20 minutes stirring halfway. Makes 11-12 cups.
Tracy in KY
The same or a very similar recipe was sent in by
Jane Ann in Alabama
Nancy, This is for Lois in Va. She wanted a recipe for the crackers, so here
goes. I hope I do it right.
Oyster Crackers
2 boxes or bags of Oyster Crackers
1 Package of Hidden Ranch dressing mix. (dry kind )
1Tablespoon of Dill Weed ( dry )
1 Tablespoon of Garlic ( dry )
1 Cup of Oil
Mix all together and stir thoroughly, than eat.
Shirley Of Michigan
For Lois in VA 11/02/04
PARTY MIX
14 oz. pkg oyster crackers
1 tsp. lemon pepper
1 cup Canola oil
1 small pkg. Ranch dressing (dry)
In large bowl, mix lemon pepper, oil and Ranch dressing. Add crackers and mix
thoroughly. Let stand for one hour - pour out on paper towels to absorb oil.
Store in air tight container.
NOTE: I know some recipes call for mixture to be baked in oven - I do not do
this and it turns out just fine - it is a great snack!
LaVerne - Alabama
Thanks to all our other members that sent in recipes for Oyster Crackers.
Thanks to Pijit, From Sherry in WV, and Jan in Nevada
Hi Nancy,
Thank you for your great web site we really enjoy receiving it. I would like to
ask if anyone has a recipe for " minted walnuts ". I remember they were made
with marshmallows and mint extract, but can't for the life of me remember what
else or how. thank you .
Carol from up-state New York.
Just want to say a big "Thank You" to Jane Ann in Alabama and to Joan, also ,
for the prompt response to my request for a Pecan Pie recipe using Brown
Sugar....Gosh, it sure is nice to share recipes with others that love to cook as
much as I do. Happy Holidays to all of you wonderful ladies and especially to
Nancy because without her none of us would have the opportunity to share like we
do.
Barbara in Corsicana, Texas
To geecee - L.I. of 12/2/04 regarding funnel cakes. You can buy the prepared
mixes in the market. After you mix the batter, I use a funnel, holding finger at
opening, and letting some of it pour out in a circular form into hot oil. Turn
once. Place on paper towels to absorb oil, then sprinkle with powdered sugar on
top.
LaVerne - Alabama
Thanks to Susie Indy and Lurinne-MS for the Cranberry Relish (to die for)
recipes. Can't wait to try them.
LaVerne - Alabama
In the November 30th newsletter, Kathy from Florida requested a bean salad
recipe. This is my favorite that I got from a Taste of Home Magazine a number of
years ago. This is definitely a TNT recipe as I have made tons of it.
Basil Bean Salad
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 1/2 oz) wax beans, drained
1 can (14 1/2 oz) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine
vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to
coat. Chill for several hours or overnight. Yield: 10 - 12 servings.
This recipe is adaptable to any type bean you happen to like and I usually make
it with 5 cans of beans using the same amount of dressing. And I usually use a
heaping tablespoon of dried basil just because I like it.
Nancy, I enjoy reading this newsletter and so appreciate all the work you do. I
love to hear about Siggy - I have my own Slinky that gets into his fair share of
trouble too. Have a wonderful holiday season.
Barbara in Phoenix
Macaroni and Cheese
2 cups macaroni, uncooked
2 cups milk
2 cups cheddar cheese, grated
1 egg
Preheat oven to 350 degrees. Cook and drain macaroni. Stir egg and milk
together. Layer macaroni and cheese in a greased casserole dish and pour the
milk and egg mixture evenly over the top. Bake, Covered, for 40 minutes.
I fixed some peach bread this week and it was missing something so I added a
tsp on Cinnamon to it. I will be glad to share the recipe.
Peach Bread
2-1/2 Cups Self Rising flour
1 Cup sugar
1/2 Cup Brown Sugar
1 1/4 Cup buttermilk
1 Egg
1 tsp Cinnamon
1 Cup Vegetable oil
1 Cup Chopped peaches
Preheat oven to 350 degrees. Mix all ingredients together and pour into a loaf
pan. This makes 1 large loaf or 4 mini loaves. The Cinnamon does the trick.
For carol in Georgia
Callies Candy Kitchen is the place your thinking of they sell pocono crunch
online sorry I could not locate the recipe maybe they'll be willing to share the
numbers on their website
Ricci inPA
Palmiers
1 (17 1/4 oz.) pkg. frozen puff pastry, thaw
1 (4.25 oz.) jar champagne mustard, divided
1 cup freshly grated Parmesan cheese
1-1/2 Tbsp. dried oregano
2 tsp. garlic powder
8 oz. thinly sliced prosciutto ham
1 large egg, lightly beaten
Place 1 pastry sheet on work surface. Spread half of mustard evenly over pastry.
Combine cheese, oregano, and garlic powder; sprinkle half of cheese mixture over
mustard. Arrange half of prosciutto slices evenly over cheese mixture. Lightly
press meat into cheese. Roll up pastry like a jelly roll, starting at one end
and rolling to middle of pastry sheet. Roll up other side until both rolls meet
in the middle.
Cover and chill at least 30 minutes. Repeat with remaining pastry sheet as
above. Cut rolls crosswise into 1/2 inch thick slices. Slice will resemble a
curly C or figure 8. Place slices on lightly greased baking sheets. Brush top
with beaten egg. Bake at 350 F (preheated) oven for 25 minutes or until puffed &
golden. Serve warm or at room temperature.
Makes 3-1/2 dozen
Victoria, NC
Sue in Tx was looking for cranberry recipes. This is a very easy one from
Campbell?s Soup. It is a favorite with my family. I add more cranberries than it
calls for as we all like them.
Bev-Fl.
Souper Cranberry Chicken
Quick, easy & tasty. This recipe is from the Campbell Soup collection - I love
it
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (I use chicken tenders)
1/4 cup cranberry juice
1/4 cup fresh orange juice
1 can Campbell cream of mushroom soup
3 tablespoons dried cranberries or craisins
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
salt & pepper
Saut?the chicken in the tsbp oil until browned. Add remaining ingredients,
cover& simmer for 5-10 minutes. Serve with rice or noodles. 2-4 servings
25 minutes ( 10 mins prep time, 15 mins cook time )
I your newsletter dated 12/2 there was a recipe for Cranberry Relish using
the juice of 2 oranges. With the price of fruit going up all the time is it
possible to substitute regular Orange Juice, if so how much and did she drain
the crushed pineapple. This recipe was submitted by Pat-In-Idaho
Phyllis in Massachusetts
Hi Nancy
I do so enjoy your site and look forward to getting it in everyday, thank you
for your hard work. I have been watching over the past couple days about the
English Peas. In our house they are called Mushy Peas and we bye them in a box
and they need to be soaked in water with a bit of baking soda. It is explained
on the box. Then they are cooked until mushy. These are sometimes hard to get
here but Sunday supper wouldn't be the same without them. I was at my sisters in
Wales last fall and bought several boxes just to stock up.
Colleen in Canada
Hi Nancy, I love your website. I am looking for a recipe that had two main
ingredients of cake mix, and a can of mixed fruit. My dad used to make it when I
was younger, and he doesn't remember the recipe anymore. I am also looking for
the recipe for a Pumpkin roll. If any one would have that recipe, I would
appreciate it. Thanks.
Melissa in Ohio
Hi Nancy and Siggy! This site is for Betty who requested Slavic recipes in
the 12/01 newsletter.
Recipes of Slovak-World
Many of these recipes are TNT.
Jamaica in Virginia
I too made the to die for cranberry relish, and it is wonderful, 1 can
wholeberry cranberries in sauce, 1 can crushed pineapple drained, 1 can mandarin
oranges drain and cut up, at the last minute 6 more guests showed up for dinner.
I added another can of wholeberry cranberries. It was wonderful and none left! I
will always use the 2 cans of cranberry, 1 can pineapple and 1 can mandarin
oranges. Thanks for the recipe.
Boots in Va.
I just acquired a cookie press from Pampered Chef and wondering if anyone has
any good cookie press recipes or know of any websites that might have some? I
see it can also be used for appetizers? Thanks for any help.
Stitches, Central Iowa
For Carol from Georgia in 12/2/04 newsletter
You could substitute the Pecans with Cashews in this recipe.
Pecan Crunch Fudge
3 c brown sugar, firmly packed
1/2 c butter
1 c evaporated milk
12 oz pkg butterscotch chips
7 oz jar marshmallow fluff
2 c pecans, toasted & chopped
6 oz pkg almond brickle chips
1 tsp vanilla
toasted pecan halves
Combine brown sugar, butter & evaporated milk in a 3 qt saucepan. Cook over
medium heat, stirring constantly, until mixture reaches soft ball stage. Remove
from heat, stir in butterscotch chips & marshmallow fluff. Beat vigorously w/ a
wooden spoon until mixture is smooth & begins to cool. Stir in pecans, brickle
chips & vanilla. Spread mixture evenly into 2 greased 8' pans or one 9x13' pan.
Cool completely & cut into squares. Gently press a pecan half onto each square
of fudge. Store in airtight container. Makes 3 pounds of fudge.
Wayne
Hi Nancy and everyone out there. Happy Holidays to all. I am having Xmas
dinner this year and I would like to make roast beef and gravy but every time I
make it my beef comes out dry and chewy. Help! Does anyone out there have a no
fail way to make a good and tender roast beef with gravy? Also what cut of meat
should I get to make a good roast? Thanks to anyone that can help.
Becky in Ohio
Hi Nancy, With all the stress of the holidays I thought I'd send in a
humorous memory that came to mind as I was reading all the Japanese Fruit Cake
recipes. When I was relatively young, I baked this dessert to serve to company,
who I planned to invite after church on Sunday night. This was the custom in our
area. I placed the dessert on top of the frig, where I thought it wouldn't be
noticed. Sunday morning I found that two thirds of the dessert had been eaten.
When I inquired as to who had eaten it, my college age son confessed that he was
guilty, saying he had come in starving from playing some sport or other. When I
explained the plan for company, he said, "Well, it wasn't very good!" LOL Hope
this gives you all a smile. Raising hungry boys requires a sense of humor,
doesn't it?
Doris in Indiana.
Nancy,
Regarding the Hershey's Cocoa Fudge recipe: I haven't made fudge in years, but
just wanted to share the following with your readers as it might make a
difference for them as it did for me. When I was growing up in the early 50s, I
made the fudge recipe on the Hershey's cocoa box many times, as did my cousin
who lived nearby. My fudge always seemed grainier than hers, and I questioned
her about her methods, since we were both using the exact same recipe. She said
that after mixing the dry ingredients together in the pan she added the milk in
thirds. That is, she added roughly 1/3 of the milk, stirring it into the dry
ingredients until well mixed, added another third, stirred well, and then added
the last third. Sure enough, after I started adding the milk in thirds, my fudge
was much smoother. That was many, many years ago, and as well as I remember the
recipe at that time did say something about adding the milk in thirds or
gradually or something like that. Do any of you older cooks out there remember
the recipe saying anything about this?
Jan in Memphis
Thanks Nancy for the great site! And thank you readers for responding to my
request for the self-crusting apple pie. I tried it and it was ok. I guess I
prefer a real crust on my pie. But it did disappear. Does anyone have some easy
candy recipes for Christmas? I had one the other day that was a pretzel with a
Rollo candy on top placed in the oven on low for a few minutes or until soft and
then a half of a pecan pushed in that. Very tasty and easy.
Karin in NE
Some candy sites are
All Candy Recipes
All Easy Candy Recipes
Annie's Recipe Kitchen Candy Recipes
This is for Geecee who wanted a recipe for funnel cake
Funnel Cakes
3 eggs
2 cups milk
1/4 cup granulated sugar
3 2/3 cups all purpose flour
1/2 tsp. salt
2 tsp. baking powder
In a medium bowl, mix salt, baking powder, and 1/2 of the flour. Set aside. In a
large bowl, mix together sugar, eggs, and milk. Mix well. Add flour mixture and
beat until smooth. Continue to mix rest of flour a little at a time using only
enough to achieve the desired consistency. Batter will be thin enough to run
through a funnel.
Put oil in skillet ( the oil should be at least 1 inch deep) Heat oil to 375
(instead of skillet, I use my deep fryer.) Put your finger over the bottom
opening of the funnel and fill the funnel with a generous 1/2 cup of batter.
(instead of a funnel, I use a turkey baster) Hold the funnel close to the
surface of the oil and release the batter into the oil while making a circular
motion to form a spiral. Fry until golden brown.
Carefully torn the cake over and fry the second side until browned. Remove
from oil and drain on paper towels. Sprinkle with powdered sugar. (I sprinkle
mine with sugar and cinnamon mixture.
Pat-in-Idaho
This is for geecee in LI. I too love funnel cakes and make them quite often.
Figured why wait for them once a year, when I could have them anytime my
appetite decided it was hungry for some!
There are many recipes for them, and have tried a lot of them. This happens
to be the last one and freshest in my mind. I used to get them at the Allentown
Fair all the time when I lived in Pa.
Funnel Cakes
2 cups flour
1 tsp. baking powder
? tsp salt
2 eggs
1? cups milk
Heat oil in skillet or deep fryer until very hot.
Mix ingredients to make a batter. Pour batter into funnel...be sure to keep a
finger over the opening until ready! Release some of the batter in a circular
motion working from the middle outward til desired size [the bigger the better
loll]. Lightly brown on both sides and then place on paper towel. Sprinkle with
powdered sugar and enjoy.
sueb in Ca
Thanks to all the members that sent in the same or similar funnel cake
recipes.
Wayne, From Sherry in WV, Corinne, and Murrieta, CA
Happy Holidays to all! And thank everyone for making this such a great list!
I have one small request, I need a sugar cookie dough recipe. Something that
makes those mouth watering soft sugar cookies my mom used to make when I was a
kid.
I'm sharing a puppy cookie recipe as well, puppies like cookies too! May we all
have a happy holiday, and peace be with everyone.
Cheese Bone Dog Cookies
Yield: 12 cookies
2 c all-purpose flour
1-1/4 c Shredded cheddar cheese
2 cl Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)
Preheat oven to hot (400 degrees). Make a cardboard pattern of a dog bone, 4
inches long or use a dog-bone cookie cutter. Combine flour, cheese, garlic and
vegetable oil in container of food processor. Cover, whirl until mixture is
consistency of coarse meal. With machine running, slowly add water until mixture
forms a ball. Divide dough into 12 equal pieces. Roll out each piece to 1/2"
thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll
scraps. Bake in preheated hot oven for 10 to 15 minutes or until bottom of
cookies are lightly browned. Carefully transfer bones to wire rack to cool
completely. Refrigerate in airtight container.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
