Thought for the Day
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Thanks to Juanita, Brenda, Jay, Joanne and Martha for the carrot pie recipes.
My husband was delighted when I told him that I can now make him a carrot pie
just like his dad made for him when he was a boy.
Bonnie
For MAH
JAPANESE FRUIT PIE
1 c. sugar
2 eggs
1 stick butter
2 tsp. lemon juice
1/2 c. coconut
1/2 c. pecans
1/2 c. raisins
1 (9-inch) pie shell, unbaked
Melt butter, beat eggs, add remaining ingredients and mix thoroughly. Pour into
pie shell and bake 40 minutes in 350 degrees oven. This pie can be frozen before
or after baking.
Wayne
Mint Meltaways
1 cup butter
1 cup (about 5 oz) crushed butter mints (to crush mints, place in a plastic bag
and roll with a rolling pin)
2 cups sifted all-purpose flour
1 TB sugar
In a small mixer bowl, cream butter at medium speed of electric mixer until
light; add crushed mints, mixing well. Add flour; blend well at low speed. Chill
dough one hour. On waxed paper, roll out or pat dough into 9-in square. Sprinkle
with sugar. Cut into 1-1/2 inch squares. Place on ungreased cookie sheet. Using
a small cookie cutter or floured thimble, press a design on the surface of
dough. Bake in 325 degree oven for 15 to 18 minutes or until pale golden brown.
Makes 3 dozen cookies.
Jo Ann in Georgia
Cranberry Jellies
1 16 oz can jellied cranberry sauce
2 3 oz boxes Jell-O (raspberry or cherry)
1 cup finely chopped walnuts or pecans
sugar
In a medium saucepan combine the cranberry sauce and Jell-O. Cook and stir until
mixture comes to a full rolling boil; remove from heat. Stir in nuts. Pour into
a greased 9 x 5 loaf pan; chill until firm.
Cut into about 40 pieces and roll in sugar; chill 24 hours. Reroll in sugar, if
desired, before serving.
Store in refrigerator.
Jo Ann in Georgia
Hi,
Looking for a recipe for maple fudge.
Thanks. Gloria
Hi Nancy, In today's newsletter, Dec. 3rd, Dakota in West Virginia sent in a
good sounding recipe for easy sweet potatoes, using canned potatoes. I am
confused by the liquid creamer that was in the directions. I hope this is not a
dumb question. I love sweet potatoes and want to try these.
I'm looking forward to making Susy Indy's recipe for cranberries. It sounds
really good!
Also, thanks to Fran in Ottawa for the apple pie recipe from Martha Stewart. It
sounds really good, but lots fancier than the one I used to make. Coming from
Martha Stewart I guess that's no surprise! LOL The stacked apple pie recipe I
made was handed down from my grandmother, to my mom. It is for people who like
the crust best of all. Basically you just roll out pie dough, place on cookie
sheet and bake. Cook sliced apples in a saucepan with a little water, sugar,
cinnamon and butter. Let apples cool a bit, but not cold, then layer crust,
(breaking up pieces to fit bowl) apples, crust, apples until the casserole dish
is full. I usually cover the dish so the apples and crust blend somewhat. A
good, simple dessert.
I hope everyone is enjoying the hustle and bustle of the holiday. Doris in
Indiana
GeeCee from Long Island wanted a recipe for funnel cakes. I hope she?ll be
able to use this one. It?s a favorite of my family.
Norma in PA
Funnel Cakes
1-1/3 cups flour
1/4 tsp salt
1/2 tsp soda
2 tbsp. sugar
3/4 tsp baking powder
1 egg, beaten
2/3 cup milk, or more as needed
Oil for frying
Confectioners' sugar
medium sized funnel
Into a large bowl, sift together the dry ingredients. In another bowl, blend
together the egg that you've beaten, and 2/3 cup milk. Add to the dry
ingredients. Beat until smooth. The batter should be similar to pancake batter.
Add more milk if needed. Add one inch of cooking oil to a large high sided
skillet or pan. Heat to a temperature of 375 F. Cover the small hole of a clean
funnel with your finger. Fill the funnel with the batter. Carefully move your
finger away from the hole in the funnel, allowing the batter to flow into the
skillet. Move the funnel to form patterns with the batter going in a circular
motion ? from the inside, out. Fry until golden brown, about 1 or 2 minutes,
turning once with large tongs. Remove to paper toweling to drain. Place on a
plate and sprinkle with the confectioners' sugar. Some people prefer to top the
funnel cakes with honey, maple syrup or other fruit fillings. Serve hot. Repeat
the process until all of the batter is used up.
For Carol from upstate New York in 12/3/04 newsletter
Minted Walnuts
1 cup granulated sugar
1/4 cup light corn syrup
10 regular-size (not mini) marshmallows
1 teaspoon peppermint extract
3 cups walnut halves
Line the bottom of a cookie sheet with wax paper; set aside. Combine sugar, corn
syrup and 1/2 cup water in a small, heavy saucepan. Bring to a boil over medium
heat, stirring constantly. Then cook without stirring until mixture reaches 238
degrees F on a candy thermometer, about 20 minutes.
Remove from heat. Quickly add marshmallows and peppermint extract, stirring
until marshmallows are dissolved. Stir in walnuts, mixing until well coated.
Pour mixture onto cookie sheet. Separate nuts with 2 forks while still warm.
After mixture has completely cooled, nut clusters can be broken apart to
separate. Store in an airtight container at room temperature up to 2 weeks.
Yields 1-1/4 pounds.
Wayne
Soft, Moist, Best Roast Beef EVER, for Becky in Ohio:
BEST ROAST EVER
Roast -- any size
I pkg Hidden Valley Ranch Dressing
1 pkg Italian dressing
1 pkg Brown Gravy Mix
? cup red wine
Place in Crockpot. And cook, 8-10 hours. Delicious---and so easy!!!!!!!
This recipe is for Robert in Ohio (12/03/04)....Here's Mom's favorite recipe
for the Apple Dumpling Pie.. From Sherry in WV
Apple Dumpling Pie Recipe
Pastry for a two-crust pie
1/4 C. currants
1/4 C. walnut pieces, finely chopped
1/4 C. firmly packed light brown sugar
1/4 t. ground cinnamon
1/4 C. unsalted butter
1/4 C. firmly packed light brown sugar
1/4 C. raspberry preserves OR raspberry syrup
4 Golden Delicious apples
1 egg yolk mixed with 1 t. water
Sugar for sprinkling
Prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.
Preheat the oven to 400?F.
Combine the currants, walnuts, brown sugar and cinnamon in a small bowl and set
aside.
Select an ovenproof skillet that measures 9 inches across the bottom and 11 to
12 inches across the top. (A cast-iron skillet works well and makes a home-style
presentation.) Melt the butter in the skillet over medium heat, then stir in the
brown sugar and raspberry preserves (or syrup). When the mixture is bubbling
evenly over the surface of the pan -- 30 seconds or so -- remove pan from the
heat.
Do not peel the apples; the peels will help them to hold together. Halve them
top to bottom, however, and core each half. (A melon baller does a good job.)
Spoon some of the currant-walnut mixture into each apple half, compacting it
with a finger.
Quickly invert the stuffed apple halves and place the them cut side down in the
skillet. You should be able to get 6 or 7 around the outside and 1 in the
center. Finely dice the remaining apple half, if left over, and scatter the
pieces between the apples. Sprinkle the leftover currant-nut mixture between the
apples.
Roll out all of the pastry between two sheets of waxed paper into a 12-inch
circle. After removing the top sheet of paper, invert the pastry over the
apples, center it and peel off the other sheet of paper.
Lifting the edge of the pastry, either tuck the edge straight down along the
inside of the pan or pinch it to crimp the edge. Poke two large vent holes in
the pastry with a paring knife, twisting the knife to enlarge the holes
slightly.
Lightly brush the pastry with the eggwash and sprinkle surface with sugar. Place
the pie directly on the center oven rack and bake for 20 minutes. Reduce the
oven temperature to 375 degrees and bake until the top crust is golden brown,
another 25 minutes.
Transfer the pie to a cooling rack and let cool for at least 30 minutes or to
room temperature before serving.
Makes 7 to 8 servings.
Source:
thatsmyhome.com
This recipe or one very similar to it was sent in by LTorres and Wayne.
Hi Nancy, this is for Colleen in Canada----No Mushy peas are nothing like
English peas, they are more like our split or dried peas that we make soup with.
I spent time in England last year and had mushy peas often, English peas are not
dried, are cooked fresh.
Chris Danks
I have been a member of this group since 1996. I have never written in
before but have a lot of recipes that I have collected from this recipe
newsletter. Most of these were posted in 1996-1999
Ruth Ann from Kentucky
Quick and easy popcorn balls
3 oz. Jell-O (any flavor)
1 cup sugar
1 cup corn syrup
4 quarts freshly popped popcorn
Cook the first three ingredients, bringing to a boil. Pour over popped corn.
Quickly shape into balls with buttered hands.
Popcorn Candy Clusters
1 cup freshly popped popcorn
1 cup (8 oz.) semi-sweet chocolate chips
1 cup nuts
In a saucepan, melt chocolate chips. Add popcorn and nuts and stir until they
are well coated. Drop by spoonfuls (clusters) onto a cookie sheet or wax paper
and let set until firm. If you are in a hurry to eat these, chill the clusters
in the freezer for five minutes. When firm, store in plastic bags.
DARK SWEET FRUITCAKE
1 egg
1 c. water
1 pkg. Pillsbury date or nut bread mix
1 c. chopped nuts (pecans)
1 c. raisins
1 1/2 c. mixed fruit for fruit cake
Grease and flour bottom and sides of pan. In large bowl, combine egg and water.
Add remaining ingredients. Stir by hand until combined. Pour into prepared pan.
Bake at 350 degrees according to pan size until toothpick inserted in center
comes out clean. Cool 15 minutes, and remove from pan. Store in plastic wrap in
refrigerator. 8x4 inch pan--70 to 80 minutes; 9x5 inch pan--60 to 70 minutes;
ring mold (6 to 8 cups)--40 to 50 minutes.
FLOURLESS FRUITCAKE
1 lb. (4 c.) chopped pecans
1 lb. candied cherries, chopped
1 lb. pitted dates, chopped
4 (4 oz.) cans flaked coconut
2 cans sweetened condensed milk
Put all ingredients in a very large mixing bowl and mix well with hands. Spoon
into two loaf pans that have been lined with oiled brown paper (important). Bake
at 250 degrees for 1 1/2 hours. Cook on rack before removing from pans. Improves
with age. (Loaf pan size 9 x 5 x 2 inches.)
CHERRY FRUITCAKE
1 1/2 c. sifted all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 (8 oz.) pkgs. dates, chopped
1 lb. diced candied pineapple
4 c. red Maraschino cherries, drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. light corn syrup
Grease two 9 x 5 x 3 inch loaf pans. Line with foil, allowing a 2 inch overhang
and grease again. Sift flour, sugar, baking powder and salt into large mixing
bowl and add fruits and pecans. Toss until well coated. Beat eggs and rum and
pour over fruit mixture. Toss. Turn mixture into prepared loaf pans, pressing to
pack tightly. Bake in 300 degree oven 1 3/4 hours or until cake tester comes out
clean, cooling in pan 15 minutes, then remove from pans and take off foil. Brush
loaves with corn syrup while still warm. Cool thoroughly. Makes two 9 x 5 inch
loaves.
UNBAKED FRUITCAKE
2 c. pecans
1 sm. pkg. sm. marshmallows
1 (16 oz.) jar cherries
1 lb. box raisins
3 c. graham cracker crumbs
1 can sweetened condensed milk
Mix all ingredients with hands in a large bowl. Press into loaf pans. Store in
refrigerator, wrapped tightly.
CHRISTMAS FRUITCAKE COOKIES
1 c. butter, softened
1-1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple, chopped
1 (8 oz.) pkg. candied cherries, quartered
Cream butter and sugar. Add eggs, beat well. Add dry ingredients and mix well.
Add the rest. Drop on lightly greased cookie sheet. Bake at 375 degrees for 13
minutes.
ICE BOX FRUITCAKE
1 lb. Honey Graham crackers, crushed
6 c. pecans
4 c. English walnuts
4 sticks margarine
1 lb. marshmallows
1 lb. red candied cherries
1 lb. white (Golden) raisins
1 can condensed milk
1 sm. pkg. coconut
Heat oleo and marshmallows until melted. Add milk and pecans; stir well. Pour
over other ingredients that have already been mixed. Mix well and pour into pans
and refrigerate. Will keep several months.
CHOCOLATE BANANA FRUITCAKE
3/4 c. water
1/4 c. golden rum or 1/4 c. apple juice mixed with 1 tsp. rum extract
1 lg. egg
1 tbsp. vegetable oil
1 pkg. banana bread mix (14 oz.)
1 c. chopped walnuts
3/4 c. semi-sweet chocolate chips
1 jar (8 oz.) maraschino cherries, drained & halved (3/4 c.)
Heat oven to 350 degrees. Spray bottom of two 7 1/4 x 3 3/4 x 2 inch loaf pans
with vegetable cooking spray. Line bottom with waxed paper and spray again. Mix
water, rum, egg and oil in a large bowl and blend well. Stir in banana bread mix
and blend well. Add nuts and chocolate chips to mixture. Pour into prepared pans
and bake 45 minutes or until pick comes out clean. Cool in pan on wire rack for
20 minutes. Loosen edges with thin knife and invert on rack. Cool.
ZUCCHINI FRUITCAKE
2 eggs
1 c. cooking oil
2 c. sugar
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
3 tsp. salt
1/2 tsp. baking powder
3 tsp. cinnamon
1 1/2 c. nutmeg
2 tsp. allspice
3 c. grated zucchini
1 c. walnuts, chopped
1 c. light raisins
1 c. mixed candied fruit, chopped
1/2 c. currants
Beat eggs with oil; stir in sugar and vanilla. Sift together flour, soda, salt,
baking powder, cinnamon, nutmeg and allspice. Add to egg-sugar mixture. Stir in
zucchini, nuts, raisins, candied fruit and currants. Turn into 2 greased 9"x5"
loaf pans. Bake in a 350 degree oven for an hour and 20 minutes or until done.
Cool in
pan on rack for 15 minutes, then turn out on wire rack to complete cooling. When
cool, wrap in foil and store in air tight container.
LEMON FRUITCAKE
1/2 lb. red cherries
1/2 lb. green cherries
1/2 lb. pineapple
1 lb. shelled pecans
1 box white raisins
6 eggs
1 lb. margarine
1 tsp. baking powder
1 tsp. salt
2 c. sugar
4 c. plain flour
1 1/2 oz. lemon extract
Chop pecans and soak overnight in lemon extract. Coat fruit in 1/2 cup flour.
Cream margarine and sugar. Add eggs one at a time. Put baking powder and salt
into flour and add to creamed butter and sugar; mix well. Add fruit and nuts.
Bake in 4 loaf pans or a tube pan (loaf pans: 1 1/2 hours; tube pan: 2 hours) at
275 degrees.
I need a recipe for whipping cream cake.
Sue
I would love to hear what our members (family) Christmas traditions are.
Jenna
Easy Peanut Butter Fudge
3 lb. sifted confectioners sugar
2 lb. peanut butter
Knead together. Add 1 lb of melted butter and 1 teaspoon vanilla. Roll into
desired thickness or press into pan. I have successfully cut this recipe in
half. It makes a lot.
Janie
I was planning to make several loaves of pound cake to give to neighbors as
gifts. I tried a recipe from a southern cookbook. It tastes wonderful but, it
fell. I am not sure if its because I am at a high altitude or if I need to
adjust the oven temp. since I wasn't using a tube pan but divided it into 3 med.
loaf pans. Is pound cake really fragile when baking and no peeking? Thanks for
any help in the matter!
Jane in Colorado
Here is another Tomato Cake Recipe
Tomato Soup Fruit Cake
2 C sifted cake flour
3 t baking powder
1/2 t cloves
1/2 t cinnamon
1/2 soda
1/2 t nutmeg
1/2 C shortening
1 C sugar
2 eggs well beaten
1 can tomato soup
1 C chopped nuts
2-1/2 C prepared mincemeat or (2) 9 oz pkgs condensed
(to condensed mincemeat add 1 C water, boil 3 min & cool)
Sift together flour, baking powder, soda & spices. Cream shortening & add sugar.
Add mincemeat, mix thoroughly. Blend in eggs. Add flour mixture alternately with
soup. Stir until smooth. Add nuts. Pour into greased tube pan. Bake at 350
degrees about 80 minutes or until done. Cover with your favorite white frosting
or serve with hard sauce.
Linda
Nancy, thank you so much for the dates of the Bisquick Cookie Recipes. I
appreciate it so much and you have save me a ton of time. Booties thank you also
for the suggestion of adding of extra can of the whole cranberry sauce. I have
copied your suggestion and it is going into the Christmas recipe file only. We
have had this recipe with chicken and it was great. When we have our Christmas
dinner I am trying with my ham. Nancy have a great week-end and also a
tremendous holiday.
Susie Indy
Comment
I plan to go to Arizona a few days after Christmas to spend time with two of my
brothers and my sister-in-laws. I wanted to go when it wasn't so crowded
at the airports.
Nancy
Dear Nancy: I am looking for a recipe for White Coconut Fudge. I cannot find
it in any of my many cook books and thought your readers might be able to help.
Many thanks. Hope your Holidays are bright and filled with good things to eat.
Nell in VA
Hi Nancy, I'm getting the biggest "kick" out of some of things folks say
about food from their area of the world. It's a real joy to sit down and read
your newsletter just to see what others from different parts have to say. For
Colleen in Canada, what you call Mushy Peas I've always called split peas. Where
I'm from they come in a bag. It's interesting you should put baking soda with
yours. I usually think of English peas as those that come in a can and are
already to cook. I also saw some called Sweet Peas.
For Becky in Ohio, have you ever done your roast in a crock pot? A very nice
German lady told me one time that she took her roast, put it in a crock pot with
gravy mix (which comes in the packets that you get at the grocery stores and at
WalMart it is fairly inexpensive to use) and adds about a cup of water per
packet and let it cook on low. I tried it and it (roast) was very good and
moist. I've also put a
roast in the crock pot with a can of cream of mushroom soup, which makes a tasty
gravy. My last suggestion would be to try and roast it in a "brown 'n bag". I've
never had a dry roast cooked in one of those and you could add dry onion soup,
which when mixed with water makes a thin, but still good gravy.
Hope this helps. These are a couple of tried recipes that have never "given" me
a dry roast.
Mary H
This is for Phyllis in Massachusetts who is inquiring about the Cranberry
Relish. Yes, you can use regular orange juice. Use 1/4 cup. Also, I drain
my crushed pineapple.
Pat-in-Idaho
Got 1 more for the Thanksgiving meal that I tried and there were no leftovers
on this, all the family said they liked it a lot, figured it would different
than the pumpkin roll.
Cherry Pecan (or walnut) Banana log
1 box banana cake mix
1 small jar maraschino cherries
1 smll pkg cream cheese
about 1 cup of chopped pecans
Prepare cake mix by box directions, set aside, spray and line a cookie sheet,
with about 1/2" sides, with wax paper-enough to hang over the sides( which will
be used for rolling purposes), pour enough batter in to about half way fill the
pan and bake at 350 till done.. about 20 minutes depending on your oven, soften
cream cheese in a bowl while cake is baking and cut up about half a jar of
cherries in to half size pieces, when cake is done, let cool about five minutes,
spread on the softened cream cheese, sprinkle on cherries and nuts, start at
either end and start rolling the log, first just use your hands, then use wax
paper to help pull up the rest of cake while rolling, when you get to the end,
keep rolled in wax paper and put in frig to chill about 2 hours, remove wax
paper and cut in slices, this looks really nice arranged on s serving tray., for
the left over cake mix, I just made banana nut cupcakes. Yummy!!
Dakota in West Virginia
Roast Turkey Breast
2 teaspoons minced fresh thyme
1 teaspoon grated lemon rind
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
2 garlic cloves, crushed
1 (2 1/4-pound) turkey breast half
Cooking spray
Thyme sprigs (optional)
Preheat oven to 400 degrees F. Combine first 5 ingredients in a small bowl.
Loosen skin from turkey by inserting one hand, palm side down. Gently push hand
beneath the skin and against the meat to loosen skin. Rub thyme mixture over
turkey. Press skin to secure.
Place breast half, skin side up, on a broiler pan coated with cooking spray.
Insert meat thermometer into meaty part of breast, making sure not to touch
bone. Bake at 400 degrees F for 1 1/2 hours or until meat thermometer registers
180 degrees F. Let stand 10 minutes. Remove skin, and discard. Cut breast into
thin slices; garnish with thyme sprigs, if desired.
Cranberry Zucchini Bread
3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts
In a large bowl, combine the first seven ingredients. In another bowl, beat
eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until
blended. Fold in the cranberries and walnuts.
Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350
degrees F for 50-60 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire racks.
Spiced Baked Ham
(5 1/2- to 6-pound) 33% less sodium smoked, fully cooked ham half
cooking spray
1/2 cup red pepper jelly
1/2 cup pineapple preserves
1/4 cup packed brown sugar
1/4 teaspoon ground cloves
Preheat oven to 425 degrees F.
Trim fat and rind from ham half. Score outside of ham in a diamond pattern.
Place ham on a broiler pan coated with cooking spray. Combine jelly and
remaining ingredients, stirring with a whisk until well blended. Brush about
one-third of jelly mixture over ham.
Bake at 425 degrees F for 5 minutes. Reduce oven temperature to 325 degrees F
(do not remove ham from oven); bake an additional 45 minutes, basting ham with
jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15
minutes before slicing.
Phyllis Knipp
For Lois in Va. We make these oyster crackers every Christmas for an open
house. Hope you enjoy them. I do use 1/2 the oil and cook them longer--until the
oil is absorbed (maybe 30 - 45 minutes)
Cocktail Oyster Crackers
1 package oyster crackers
1 cup oil
1/2 teaspoon garlic salt
1 package Hidden Valley Original salad dressing mix
1 tablespoon lemon pepper
1 teaspoon dill weed
Mix Hidden Valley, garlic salt, lemon pepper and dill weed together. Heat oil in
small pan and pour over oyster crackers. Then immediately pour the dry
ingredient mixture over the oiled crackers and toss together to coat crackers
well. (You could use a clean paper bag and this would absorb some of the extra
oil also.) After shaking well, put crackers in a pan and heat in a 225?F oven
for 15 mins. Store in covered airtight container.
The same or a similar recipe was sent in by Ginny, Sarasota, FL.
Thank you for printing the cream cake recipe, it is really to die for. We
stayed at the hotel where the was first made. It sounds like a lot of work but
is well worth it. Again thank you.
Judy
I've looked over so many newsletters, but I can't find the coca cola
chocolate cake. If anyone has the recipe, or the date that it was printed in the
newsletter please let me know what it it. Phyllis
Comment
It was in the November 28th newsletter. Here it is again. It is one
of my favorite cakes.
COCA COLA CAKE
1 c. shortening
2 c. sifted flour
1-3/4 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1 tsp. vanilla
2 eggs
1/2 c. buttermilk
1 c. "Coke"
1-1/2 c. miniature marshmallows
ICING
1/2 c. shortening
3 tbsp. cocoa
1/2 c. "Coke"
4 c. powdered sugar
1/2 c. nuts, pecans or walnuts
Combine all cake ingredients, except Coke and marshmallows in a large mixing
bowl. Beat 1 minute at high speed, add "Coke" and blend well. Stir in
marshmallows by hand. Bake at 350 degrees for 40 to 45 minutes. Use a 13 x 9
inch pan.
This is for Becky in Ohio in Dec 3 newsletter that wanted a good roast beef
recipe.
Roast Beef
4 to 5 lb rump roast
2 pkgs. Lipton Beef and Onion and Mushroom mix
add
4 cups of water
Bake at 375 degrees for 2 hours covered and take cover off last half hour to
brown. then add a large jar of Heinz brown gravy. If you have an electric knife
slice meat thin and serve as hot beef sandwiches. This is my kids favorite meal.
Enjoy. Robert in Ohio
I just wanted to thank everyone who sent in recipes for Chi Chi's Chili Con
Queso and Flan. If anyone still has a recipe that they would like to share for
either one, I am always open to new recipes. Thank you for taking the time to
respond to my requests.
Also, I sent in a recipe in the Dec. 3rd newsletter for edible cookie
decorations that someone was looking for. I found the one I sent in on the
Pillsbury website and I forgot to sign my name. I hope that the recipe was
helpful.
Sheri in Ohio
Hi Nancy! I sent out thank you's to those who replied to my question about
baking powder but I overlooked 1 person. Her name is Rachael in TX. Am hoping
she catches this note of appreciation and accepts my apology for not mentioning
her the 1st go-around. Am filled with joy this evening, my husband had open
heart surgery with complications, and i am bringing him home tomorrow! Never
under-estimate the power of prayer! Muriel in PA
Hi Nancy
This is Kathy from Florida. I am looking for a recipe Oriental Sesame Dressing
like they have at Wendy's. I hope someone can help.
Thanks, Kathleen
Hi Nancy, aprilrecipes here. This is a recipe for Jacquie from KS
POPCORN
3 qt. popped popcorn
1/2 c. cinnamon candy (red hots)
1 stick butter
1/4 c. corn syrup
Dash of salt; optional
1 tsp. baking soda
Place popped corn in double brown paper bag. Mix together cinnamon candy,
butter, corn syrup and salt. Microwave on high until boiling. Microwave an
additional 2 to 2-1/2 minutes at boiling temperature. Add baking soda. Stir
well. Pour syrup mixture over popcorn. Fold over top. Shake well. Microwave 1
minute. Repeat 2 more times. Put on paper towels to cool. When cool, break
apart.
Source:
COOKS.COM
For Jacquie from KS in 12/03/04 newsletter
Red Hot Popcorn
32 cups of popped popcorn
1 cup butter or margarine
2 cups sugar
1 package (9 ounces) red hot candies (small red cinnamon candies)
1/2 cup light corn syrup
1 t. salt
1/2 t. baking soda
1/8 t. red liquid food coloring
Preheat oven to 250 degrees F. Place popcorn in a lightly greased large roasting
pan. In a heavy large saucepan, melt butter ove medium-high heat. Stir in sugar,
cinnamon candies, corn syrup, and salt. Stirring constantly, bring mixture to a
boil. Continue stirring and boil five more minutes or until candies melt. Remove
from heat; stir in baking soda and food coloring. -- Be careful as the mixture
will foam. Pour syrup over popcorn; stir until well coated. Bake 45 minutes,
stirring every 15 minutes. Spread on lightly greased aluminum foil to cool.
Store in airtight container.
Yield: about 36 cups of popcorn.
Red Hot Popcorn Firecrackers
1 quart unsalted popped popcorn
1 cup sugar
3/4 cup water
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/3 cup red cinnamon candies
String licorice
Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Butter sides of a
heavy saucepan. In it, combine sugar, water, corn syrup, vinegar and salt. Bring
to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook
syrup to 250 degrees (hard ball stage) over medium heat.
Remove from heat; add vanilla and candies; stir until candies are partially
melted. Pour slowly over popcorn, stirring just to mix thoroughly. Butter hands
lightly; quickly form popcorn into shape of king-size firecrackers. Insert a
short piece of licorice in end of each one for a fuse.
Yield: 4 to 6 firecrackers.
Wayne
In the 12/03/2004 newsletter, Melissa in OH asked for a pumpkin roll recipe.
Here is the one I have been using for over 20 years-have made and sold a
boatload!
Connie in TX
Pumpkin Cake Roll
3/4 c. flour
1 t. baking powder
3/4-1 t. ginger
2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
2 eggs
1 c. sugar
3/4 c. canned pumpkin
1 t. lemon juice
1 c. finely chopped nuts
powdered sugar
Sift together flour, baking powder, spices and salt; set aside. Beat eggs for 5
min. with mixer at high speed; gradually beat in sugar. Stir in pumpkin and
lemon juice. Fold dry ingredients into pumpkin mixture.
Spread on greased and floured 15 x 10x 1 in. pan. Sprinkle with chopped nuts.
Bake in preheated 375 degree oven for 15 minutes. Remove from oven. While still
hot, turn out onto towel (do not use terry cloth or you will get fuzzies!)
sprinkled with powdered sugar. Roll cake and towel together (rolling from short
side) and let cool.
Filling:
1 c. powdered sugar
6 oz. cream cheese
2 T. butter or margarine
1/2 t. vanilla
Beat together until smooth. Unroll cooled pumpkin cake roll and spread evenly
with cream cheese filling. Reroll-without towel-rolling on plastic wrap layered
over foil, twist ends of foil. Chill thoroughly. Slice and serve. Will freeze
well.
Libby's? Pumpkin Roll with Cream Cheese Filling, For Melissa in Ohio
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S? 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax
paper. Grease and flour paper. Sprinkle towel with powdered sugar. COMBINE
flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat
eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour
mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper.
Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer
bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese
mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least
one hour. Sprinkle with powdered sugar before serving, if desired.
Makes 10 servings
Texas Dump Cake
1 large can of crushed pineapple (not drained)
1 large can of cherry pie filling
1 yellow cake mix
1 stick of butter
pecans
coconut
I use a casserole dish and pour the ingredients in the order listed above
-crushed pineapple on the bottom - spread to cover the bottom of the dish;
spread the cherry pie filling on top of this, sprinkle the dry cake mix on top
of the fruit - spread to the edge of the dish. Using a knife thinly slice a
stick of butter over the top of the dry mix. Optional are to sprinkle chopped
pecans and coconut over the top. Bake at 350 for about 30 minutes or until the
top is bubbly and brown. It is absolutely delicious. I have tried this with
peaches and sprinkled a little cinnamon over the top. It could be used with a
variety of canned fruits.
This is a Dump Cake Recipe I have used for many years.
Easy and Delicious Dump Cake
1 can cherry pie filling
1 20oz. can crushed pineapple with juice (do not drain)
1 butter brickle or yellow cake mix (dry, straight out of the bag)
1 8 oz. bag chopped walnuts or pecans (your preference)
1 7 oz. bag flaked or shredded coconut
1/4 cup butter, melted (1 stick)
Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan.
Dump cherry pie filling and undrained pineapple into pan. Spread around to
combine fruit just a little. Sprinkle dry cake mix evenly over the fruit.
Sprinkle nuts and coconut over cake mix. Drizzle butter evenly over nuts and
coconut.
Bake for 40 to 50 minutes, or until coconut looks toasty. Let cool for 15
minutes or so. Serve with or without Ice Cream.
Emma
For Melissa from Ohio in 12/3/04 newsletter
Fruit Cocktail Cake
1 box yellow cake mix
17 oz fruit cocktail-do not drain
2 large eggs
2 cup flaked coconut
1/2 cup packed brown sugar
TOPPING
1/2 cup evaporated milk
1/2 cup white sugar
1/4 lb (1 stick) butter
In a large bowl combine cake mix, fruit cocktail and liquid, eggs and 3/4 cup
coconut. Blend well and pour into 9" x 13" x 2" pan. Sprinkle with brown sugar.
Bake 45 minutes at 325 or until cake springs back when pressed gently. Meanwhile
in small pan, heat milk, white sugar and butter. Boil 2 minutes, remove from
heat and stir in remaining 1-1/4 cups coconut. Spoon over hot cake in pan. Serve
warm or cold. Really good and moist.
Yield: 18 servings
For Melissa from Ohio in 12/3/04 newsletter
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
6 oz cream cheese
4 teaspoon butter or margarine
1/2 teaspoon vanilla extract
Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir in 2/3
cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and fold into
pumpkin mixture. Pour into a greased and
floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15 minutes.
After baked, sprinkle a towel with powdered sugar. Tip cake out onto the towel.
Sprinkle the cake with powdered sugar. Roll up in the towel and let cool.
Topping: Place powdered sugar, cream cheese, butter and vanilla extract in
mixing bowl. Beat until smooth. Unroll cake, gently, and spread with cream
cheese mixture. Roll cake again. Chill.
Pumpkin-Cream Cheese Jelly Roll
ROLL
1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 each eggs, at room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin pie filling
1 confectioners' sugar
FILLING
12 oz cream cheese, at room temp.
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate
1 pieces
1/4 cup blanched slivered almonds,
1 toasted and coarsely chopped
Prepare Roll:
Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with
nonstick cooking spray. Combine the flour, baking powder, salt, cinnamon and
nutmeg in a small bowl. Beat eggs in large bowl at medium speed for 2 minutes or
until slightly thickened. Beat in sugar, a tablespoon at a time; continue
beating until very thick and lemon colored, 5 to 7 minutes. On lowest
speed, beat in pumpkin just until blended. With rubber spatula, fold in flour
mixture in 2 batches. Spread evenly in prepared pan.
Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back
when lightly touched in center. Generously sieve confectioners' sugar over clean
kitchen towel. When cake is done, immediately loosen edges; invert onto towel.
Remove waxed paper. Sprinkle cake with additional confectioners' sugar. From a
short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack
for 1 hour.
Meanwhile, prepare filling:
Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy.
Stir in chocolate and almonds. Unroll cake. Spread with cheese mixture. Reroll
without towel. Refrigerate at least for 4 hours or overnight, covered.
Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g
carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10
starch/bread, 3/5 meat, 1 3/4 fruit, 2 1/2 fat.
Source: Family Circle, November 1996
Yield: 12 servings
Wayne
I would like a recipe for popcorn balls. Today I made the creamsicle fudge
and it is great.
Thanks Brenda of Il
Melissa from Ohio wanted a recipe for Pumpkin Roll
Here is mine. It is just wonderful.
Pumpkin Roll
3 eggs
1 cup of sugar
2/3 cup pumpkin
1 teaspoon lemon juice
2 teaspoons cinnamon
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
In a large bowl, combine egg and sugar beat well. Add pumpkin and lemon juice,
mixing until blended.
In a separate bowl combine flour, baking powder, spices and salt. Add to egg
mixture, mixing well. Spray a 15x10x1 inch baking pan with non stick spray
coating. Line with waxed paper. Pour batter into pan and spread evenly. Bake in
oven at 350 for 12-15 minutes. Loosen edges of cake immediately, turn baked cake
onto tea towel or cloth. Remove waxed paper. Roll up the cake and towel jelly
roll style. Starting from the short end. Cool on wire rack. Meanwhile prepare
filling. Beat together 1 8oz pkg. soft cream cheese and 4 Tablespoons butter or
margarine. Stir in 1 cup powdered sugar and 1/2 teaspoon vanilla, beat until
smooth. Unroll cake, spread with cream cheese mixture. Reroll cake wrap in
plastic wrap. Chill cut into 1 inch thick slices. Makes 10 servings
Enjoy, Kathy from Florida
Hi Nancy and all the great cooks. Norma from Texas had a recipe in Dec.3 for
earthquake cake and I really want to make it but I have a question, You call for
a box of powder sugar First of all is that icing sugar and how much is in a box.
Thanks, Colleen in Canada
Hi Nancy ,
I want to say a special thanks to : Tracy from KY, Jane Ann from Ala., Shirley
from Michigan, Laverene from Ala., Sherry from WV., Jan from Nevada and to Pijit
( I hope I have not left anyone out) for sending the original Ranch Oyster
Cracker recipe. As always these nice people do all they can to help and that
means soooooo much. Everyone seems to always try to find the request that's sent
in. I look forward every day to these recipes and thanks Nancy for getting them
out to us. May you all have a "Blessed Christmas and a Great New Year " !!
Thanks so much, Lois ,in Va.
Dear Nancy,
What would we ever do without you and the time and hard work you put into making
sure we get our daily newsletter. I like everyone else enjoy getting it and
reading it daily. This is a thank you to Mary in Redding, Ca, Donna in Colo,
Connie in Tx and Josie-Lynn in Ga. Thanks for the meat ball recipes that I
requested in the Dec 1st newsletter. My sister is very excited about finding her
long lost recipe.
Thanks to all of the above and any I may have missed who took the time to look
up and find the meatball recipe for me.
The other Rosie in PA
Hi Nancy, I want to thank Pat in Ohio, sueb in Ca. and Kathy in Alabama for
their recipes for funnel cakes. I printed Kathy's recipe but have been unable to
print out Pat's and sueb's. I keep getting the lists for gifts and presents and
the logos at the side of the letters. Can anyone tell me why I'm having this
trouble?
Thanks, from geecee in L.I.
Comment
I find that if I start highlighting from the bottom of the text up to the top of
the text I want to print out it works better.
Nancy
Cat Litter Cake
CAKE INGREDIENTS
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan. Prepare
pudding and chill. Crumble cookies in small batches in blender or food
processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix
with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with
half of the remaining cookie crumbs and enough pudding to make the mixture moist
but not soggy. Place liner in litter box and pour in mixture.
Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the
blunt ends into slightly curved points. Repeat with three more rolls. Bury the
rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs
over the mixture, then scatter green crumbs lightly over top.
Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake
and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll
until pliable and hang it over the edge of the box. Place box on a sheet of
newspaper and serve with scooper. Enjoy!
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
