Thought for the Day
A successful person is on who solves more problems than they create.
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Gloria Hope this what you wanted, I have included several recipes Pearl of
Penna.
Maple Syrup Fudge
2 cup maple syrup
1 tablespoon light corn syrup
3/4 cup light cream or dairy half-and-half
1 tsp vanilla
1/2 cup chopped walnuts
Combine maple syrup, corn syrup and cream in 2-quart heavy saucepan and place
over low heat. Stir constantly until mixture begins to boil; continue cooking
without stirring to the soft ball stage (236?).
Remove from heat; cool to lukewarm (110?) without stirring or beating.
Beat with electric mixer on low speed until candy loses its gloss and thickens.
(This takes quite while.)
Stir in vanilla and nuts; Pour into lightly buttered 8-1/2 X 4-1/2 X 2-1/2''
loaf pan. When cool, cut in 21 pieces. Makes about 1 pound.
Maple Sugar Divinity
Off-White in color, superb in taste and luscious with or without nuts.
2-1/2 cups sugar
1/2 cup maple syrup
2/3 cups light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites
1/2 tsp. vanilla
1 cup broken pecans or walnuts (optional)
Combine sugar, maple syrup, corn syrup, water and salt in 2-quart heavy
saucepan. Cook, stirring until sugar is dissolved. If sugar crystals form on
sides of pan, wipe them off. Continue cooking without stirring to the hard ball
stage (265?).
Meanwhile, beat egg whites until stiff but not dry. Remove syrup from heat when
it reaches 265? and slowly pour over egg whites, beating with electric mixer on
medium speed. Continue beating until candy starts to lose its gloss and a little
of the mixture dropped from a spoon holds its shape.
Add vanilla and nuts and mix in thoroughly. Drop from teaspoon onto waxed paper,
or pour into buttered 8" square pan. When firm, cut 25 pieces. Makes about 1-1/4
pounds.
I just loved the ecards you put in yesterday's newsletter. They are the
cutest ecards I have seen. I clicked on each one of them and listened to
music they played. It cheered me up just to hear them. Are you going
to continue to put more in the newsletters?
Jenna
Comment
I am glad you enjoyed them. Doozycards are quality cards. They have free
cards and premier cards. The best thing about their cards is they never
sell your email address to a third party company as do most other ecard
companies. I will put more ecards in the left sidebar of this newsletter.
Even if you don't want to send them they are really cute to view. Come to think
of it they make my day better too just to have a smile while viewing them.
Nancy
Hi Doris, again, I am sorry for the confusion. I seem to do that each time I
am typing recipes as I just get carried away and forget little things. LOL.
Anyways, the coffee creamer I am talking about is Nestle's coffee mate that you
get in the refrigerated section at the store. It is the cinnamon vanilla cream
flavor and it is very good, the problem is that I try to write everything down
by memory if it turns out good and get lots of raves about it, that's when i
mess up. LOL. I didn't actually eat any of the sweet potatoes cause I don't eat
very much sugar, like next to none. I would like to but I cant right now, but
all said they were perfect on sweetness, not to much, and I just went by the
consistency for the amount that I used, so I cant give you a exact amount, just
to your preference. Thank you again,
Dakota in west Virginia
This is for Gloria who requested this recipe on 12/4. You can leave out the
walnuts if you want to.
Judy in Cocoa, FL
Maple Walnut Fudge
2 tablespoons butter or margarine
2/3 cup evaporated milk
1-1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (4 ounces) miniature marshmallows
2 cups (12 oz package) white chocolate morsels
1/2 cup chopped walnuts
1-1/2 teaspoons maple extract
Chopped Walnuts (optional)
Combine butter, evaporated milk, sugar and salt in medium, heavy duty saucepan.
Bring to a full rolling boil, stirring constantly, over medium heat. Boil,
stirring constantly for 4-1/2 to 5 minutes. Remove from heat. Stir in
marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or
until marshmallows are melted. Pour into buttered 13x9 inch baking pan. Cool
until firm. Cut into squares. Makes about 50 pieces.
Nancy,
Oma in LA (Lower Alabama) sent in a recipe for Lemon Lime Jell-O Salad. My
mother used to fix a lemon lime Jell-O salad that is similar to hers. Here's
mine -
Lemon Lime Jell-O Salad
3 ounces lime gelatin powder
3 ounces lemon gelatin powder
2 cups water
1 pint Cottage cheese
1 can condensed milk, sweetened
1 can crushed pineapple in juice, drained
1 cup Miracle Whip? light
1 tablespoon Horseradish
Dissolve lemon and lime Jell-O in boiling water. Add remaining ingredients and
mix well. Pour into molds or a 9 x 13 pan. Refrigerate until set. As an option
you can add Maraschino Cherries.
Here is my recipe for popcorn balls using marshmallows instead of corn syrup.
Jell-O Popcorn Balls
1 package Marshmallows
1 package gelatin powder, Any Flavor
4 quarts popcorn, air-popped
Make sure you have removed any unpopped kernels from popped popcorn. Place
popcorn in a large bowl for mixing.
Melt marshmallows in double boiler, add Jell-O stirring for 2 minutes. Pour
mixture over popcorn and mix well. Let stand several minutes, and then shape
into balls.
Thanks, Linda from Michigan
Would like to share this TNT very moist fruit cake recipe. It only has to age
a day and will convert fruitcake hater's. I bake these in my small angel tins
and use round tins (now days they are plastic) that you can get at the $1 store.
Make perfect gifts to have on hand when someone gives you a present you hadn't
planned for. This recipe is easily cut in half and freezes well. The glazed
fruit is the one that is all chopped up and a mixture of all the fruitcake
nummies available at this time of year.
Old Fashioned Dark Fruit Cake
4 cups applesauce
1 1/2 cups shortening
1 1/2 cups sugar
4 cups flour
4 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 pkg (10 oz) pitted dates (chopped)
1 pkg (16 oz) raisins
1 carton (16 oz) glazed fruit
1 cup chopped nuts ( I use pecans)
In large saucepan heat applesauce. Add sugar & shortening and stir till melted.
Cool.
Mix together dry ingredients and add dates, raisins, fruit, and nuts. Mix making
sure you don't have any clumps of glazed fruit.
Add cooled applesauce mixture and mix well. Pour batter into 4 (5x9) loaf pans
that have been well greased and floured.
Bake at 300? for 1 hr. 45 min. to 2 hr. Depending on your oven. Test with
toothpick. Let rest 10 minutes and turn out on rack to cool. Better flavor if
you let it set overnight before your taste test. Store in airtight container.
Easy cooking from Darlene in Utah. Enjoy!
This is a question for Wayne (& whoever sent in the recipe from COOKS.COM).
This concerns the Red Hot Popcorn. Do you let the mixture cool before pouring it
over the popcorn (that is already popped)? I made a caramel sauce - and
chocolate sauce once that you pour over popcorn, but when I poured it over the
popped corn, the popcorn kind of shriveled up and there was a bunch of hulls
with only a little fluffy popped corn left. I don't want to make that mistake
again.
hanks, Pat in Atlanta.
Hi! Happy Thanksgiving to all! I hope you enjoyed the holidays. To all the
great cooks out there, I would really like a good recipe for lasagna (it does
not matter if it is with meat or not). I would also like a recipe for Chinese
chicken balls. One other thing. I noticed a lot of recipes ask for Bisquick. I
do not live in the U.S. and I wonder if there is anything to replace it (Is it
like a pancake mixture?) Thanks!
Maha
Nancy, I was wondering if any of the readers has a recipe for Boston creme
fudge.
Thank you. Cbodean
For Eleanor in Virginia In looking back over some of these great newsletters
I noticed a recipe for oxtail soup that you requested in the Dec 1 newsletter I
don't remember if anyone answered you. I think or it could have been Nov. 30.
there is a recipe in the Oct 1 newsletter from Barb of LaPorte IN. Hope that
will help you.
Dorothy in Mt Prospect, Illinois
Hi Nancy & all you wonderful Cooks I'm looking for a recipe for Souvlakia a
Greek dish made with Pork. I may not have spelled it right but that would be
nothing new. It is one of my favorites and sure would like to be able to make
it. It's a kabob with pork cubes, onions and green pepper pieces. But I have no
idea what the sauce is.
The restaurant we use to go for it is no longer there the building is even gone.
To our surprise. I really would appreciate it if someone could let me know how
to make it.
Thanks Dorothy in Illinois
Happy Holidays to you and Siggy. How does he like the Christmas tree? Since
I've moved into a smaller place and have had to get a table top tree, my cat of
10 years, named Little Kitty, has suddenly decided to "pay" attention to the
Christmas tree and has knocked it down at least 4 times. The tree is looking
pretty sad, but she loves it; I guess because it's just her size!
Thanks to Wayne for the Japanese Fruit Pie Recipe. It's a really good pie and I
hated losing the
recipe.
Also, for Jenna, our biggest tradition is that my kids and I spend quality time
together. We have the house all decorated and a Christmas tree and usually come
together for an early lunch on Christmas Day at one or the other's house. This
year the Christmas will be celebrated in my son's new home. Some of us go to
church on Christmas Eve so Christmas lunch works out pretty well for us.
Foodwise, each year is done a little differently, one year we got party meat and
cheese trays for sandwiches and added our favorite cookies and treats for
dessert. I have had sit down dinners with turkey, ham and all of the trimmings.
This year we are going to have a cover dish dinner in which each of us cooks
something (even my son whose just recently moved out on his own is going to
contribute) and brings it to our little family gathering. We usually have punch
in a fancy punch bowl to drink while we open presents. You could say that our
tradition is to celebrate our time together just a little differently each year.
The point is to spend it with those you care about and reconnect. I sincerely
wish you a Happy and Merriest of Christmases.
Mary H from Alabama
Comment
I haven't put up a tree yet so Siggy hasn't had the opportunity to steal
ornaments has he has in the past. I put only soft stuffed Santa and
Rudolph ornaments on the tree because Siggy spends all night stealing the
ornaments and putting them under his pillow. Every morning I would find little
Santa hats and Rudolph feet sticking out from under his pillow.
In the past I have had a small talking tree set up in the house as well.
In the past years when Annie was alive Siggy and Annie would spend most of their
time meowing to the tree so it would talk. Neither cat figured out it was
movement that made it talk.
Nancy
We have been married 51 years and have always had pork roast sandwiches after
midnight mass. My husbands great grandparents always did that and it has been
carried down with every generation since that time. I am in hopes that some of
our children will carry it on after we are gone.
We roast a fresh pork leg during the afternoon of Christmas Eve and then invite
all of our children and their families for breakfast after we return from
midnight mass at our local church. Along, with the sandwiches, we serve Jell-O
salads, chips, coffee etc. We, also serve a delicious coffee cake that my
husband makes, only for Christmas.
I hope, in the coming years, these are memories that our children will long
cherish.
Phyllis and Everett Knipp
I made this for dinner last night. Served it with tortillas and a green
salad. Everyone loved it and there were no leftovers.
Heather
Albondigas Soup
1 Pound Ground Beef
1/4 Cup Long Grain Rice
1 Egg
1 Tablespoon Chopped Fresh Cilantro
1 teaspoon Seasoned Salt
1/4 Cup ice Water
2 Cans (14 1/2 ounces each) Chicken Broth
1 Can (14 1/2 ounces) Whole Peeled Tomatoes, undrained and cut up
1/4 Cup Chopped Onion
1 Rib of Celery, Diced
1 Medium Potato, Diced
1/4 teaspoon Garlic Powder with Parsley
In medium bowl, combine ground beef, rice, egg, cilantro, seasoned salt, and ice
water; form into small meatballs. In large saucepan, combine broth with
vegetables and garlic Powder with parsley. Bring to a boil; add meatballs.
Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally. Makes 6
to 8 Servings.
CORN PUDDING
3 eggs
3 T. melted butter
1 T. sugar
1 T. flour
1-1/2 t. salt
1-1/3 c. scalded milk (or evaporated skim milk)
2-1/4 c. frozen whole kernel corn
Preheat oven to 350?. Butter or spray a (2 quart) glass casserole. Put eggs in
blender and process on "stir" for several seconds. Increase speed to medium and
add everything except corn. Add corn and blend until mixed (do not puree). Pour
into casserole and bake 1 hour 10 minutes or until golden.
(6 servings)
Corn Pudding
2 cup frozen Corn, thawed
1-1/2 cups Milk
1/4 cup Sugar
2 Eggs
3 Tbsp Flour
3 Tbsp Butter, softened
Mix butter, flour, and sugar until smooth and light. Add eggs and beat lightly.
Combine corn and milk in blender until smooth. Add corn mixture to egg mix and
beat well. Pour into a greased casserole. Bake at 375? for 35 minutes uncovered.
Increase temperature to 400 and bake approximately 15 minutes until firm and
lightly browned.
Corn Pudding Squares
1 can (15 l/2 oz) whole kernel corn, drained
1 can (15 1/2 oz) cream style corn
1 pkg. (8 l/2 oz) corn muffin mix
1 c. sour cream
3 eggs
1/4 c. butter or margarine; melted
Mix all ingredients together. Spoon into a 13x9" baking dish that has been
sprayed with vegetable spray. Bake 375 for 35 to 40 minutes. Cut into bars and
serve with butter. Makes 12 servings. You can add, 1/4 c. each of finely chopped
red pepper and green onion to give it a southern flavor. You can also cook in a
9" square pan just increasing the cooking time to 55 - 60 minutes.
Heather
Christmas Fudge
2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped
Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring to a
gentle boil over low heat. Cook, stirring constantly, until sugar melts.
Continue cooking, stirring occasionally, until mixture reaches 240 degrees on
candy thermometer. This is the soft ball stage. Remove from heat; stir in
marshmallows and vanilla.
Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan
halves and chopped cherries. Continue stirring until candy starts to set.
Pour into buttered 8-inch square pan. Cool, then cut into squares.
Phyllis Knipp
Hi Nancy, I noticed in the Nov. 5 newsletter, Lauren asked for some soup
recipes. Maybe she'll like these:
Cucumber Soup
2 lge cucumbers, peeled and sliced
3 tbs margarine or butter
1 lge. onion, sliced
3 tbs. flour
4 c. chicken broth or stock or bouillon
2 tsp. ea. chopped dill and chives
Saut?sliced onion and cucumber in butter or margarine in large pan for 10 min.
Sift flour over vegetables and gradually add 2 cups of chicken stock. Add salt
and pepper
to taste. Cook for 15 min. Remove from heat and blend with imersion blender
until soup is smooth. Pour soup into large bowl and stir in 1 or 2 more cups
chicken stock. Serve hot or chilled.
Tomato Soup
4 lbs plum tomatoes, halved lengthwise
6 garlic cloves, unpeeled
3 tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
1 med. onion, chopped
1/2 tsp oregano, crumbled
2 tsp. sugar
2 tbs. unsalted butter
3 c. chicken stock or broth
1/2 c heavy cream (I use no fat half and half)
Arrange tomatoes, cut side up, in one layer in large shallow baking pan. Place
garlic in pan. Drizzle tomatoes with oil and sprinkle with s & p. Roast tomatoes
and garlic for 1 hr. Cool in pan. Peel garlic.
Cook onion, oregano and sugar in butter in large pot over low heat, until onion
is softened. Add tomatoes, garlic and stock and simmer, covered, 20 min.
Serve hot. geecee from L.I.
Has anyone heard of a cookie recipe that calls for Jell-O mix? The dry Jell-O
is used as one of the ingredients and a bit sprinkled on top of the cookie. Also
has anyone heard of honeydew bread. I have been looking for the recipe for ages.
I tried the Soft Pumpkin cookie recipe for the cookie exchange we had last
night. They were a big hit. My husband loved them too.
Nancy, I want to take this time to tell you how much I enjoy the newsletter. I
know the amount of work you put into it has to be tremendous. God Bless you and
may you have an absolutely wonder Christmas and a blessed New Year.
For our Newsletter family around the world, I hope you have a joyous Christmas
and a New Year that is filled with joy and peace.
Joyce
For Colleen in Canada
Powder sugar is confectioners sugar or 10X sugar. Comes in one pound box and
also in 2 pound bags.
This is for the lady about English peas. They come in a can and are also
called Early Peas. The split peas are English Sweet/Early) peas split in half.
The reason they are called Early peas is because they are planted early in the
spring and is one on the first vegetables harvested.
Hazel from Georgia
This is for Colleen in Canada re Mushy Peas. In newsletter Dec 4 was a reply
from Colin re Mushy Peas being dried peas. You can also have Mushy Peas from
fresh peas, you just cook them a bit longer and after draining you mash them
with a potato masher, adding some butter as you mash them until they are Mushy
Peas.
Thanks Nancy for all your hard work. Love and snuggles to Siggy.
Elizabeth from Bendigo, Australia
Alicia's Kitchen Christmas Cookie Recipes
Hi Agnes,
I have been really ill and not on much, so I just got to the email today, where
you asked about the icing for the layer cake we both are talking about. I may
deleted many thing but never Nancy's Kitchen. It makes my day much happier. OK I
don't have a exact measurement for the chocolate but i will tell you what i
know.
Take one can evaporated milk and about 2 cups sugar, (regular white sugar) mix
together and bring to boil as if you are making fudge. Cook it a little longer
than you would the fudge, it will harden very fast when you are done so work
fast getting it on the layers,, you may have to reheat it several time to get
whole cake done,,, when it's set on all layers, top, and bottom if you have any
left pour it out on wax paper it make great candy,,
I f you feel it isn't enough you can always add more sugar, and milk, and even
cocoa till you have the desired amount.. you will find you will never have to
look for things to use it with if you make to much, everyone will eat it like
candy .
I hope this helps you, and I am sorry it took me so long.
Yours truly, Chydel
I am looking for a recipe for gumdrop cake. My mother in law used to make one
at Christmas time and she only used the red and green gumdrops. It was a very
pretty cake and we ate it for breakfast like you would eat nut bread etc. I am
in hopes some one in your vast area of readers can help me!!
That was over 50 years ago, so maybe I will be lucky enough to jog some of your
olders readers memories back to that time of their lives.
Phyllis Knipp
Comment
I have several that I love and have made over the years
Nancy
Gumdrop Cake
1 c. butter
2 c. sugar
4 c. flour
1-1/2 c. applesauce
2 eggs
1 tsp. vanilla
1 lb. red and green chopped gumdrops
1 tsp. soda, dissolved in hot water
1/4 tsp. cloves
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 c. nuts
Cream sugar and butter. Add beaten eggs, soda and vanilla. Alternate flour
mixture and applesauce. (Sift flour and spices). Add gumdrops and nuts. Bake in
greased pans at 300 degrees for 1-1/2 hours.
Gumdrop Cake
2 c. brown sugar
2 c. water
2 tbsp. butter
2 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 eggs
3 c. flour
1 tsp. baking soda
1 lb. colored gumdrops
1 c. nuts, chopped
Boil together for 5 minutes. Brown sugar, water, butter, raisins, and spices.
Cool mixture. Add 2 eggs, then flour, soda, gumdrops (cut into pieces) and nuts.
Can be put into 3 or 4 small loaf pans, greased and lined with wax paper. Bake
at 250 degrees for 2 hours or until done.
I am wondering if Wayne if formerly from Montana?
Phyllis K
This weekend I am going to make some of the cookies from the
Christmas Sugar Cookie Kit from Prepared Pantry. Several of us are
getting together Saturday morning to make cookies for the singles group
Christmas dinner at church. It looks like it will be a lot of fun. I would
think cookie kit would make a great fun family activity as well.
Nancy
I made this last night it was very ,very good.
Amish Chicken Casserole
8 oz. noodles, cooked
2 c. cooked chicken, cubed
2 c. chicken broth (can use canned)
1 c. milk
1 can mushrooms
2 tsp. salt
1/2 tsp. pepper
1/2 c. margarine
1/3 c. flour
1/3 c. grated Parmesan cheese
Melt margarine, then add flour and stir until smooth. Gradually add milk and
broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and
prepared sauce. Put in ungreased 9 x 13 inch baking pan and top with Parmesan
cheese. Bake in a 350 degree oven for about 45 minutes.
Hi Nancy, as I've been very busy lately, I just came across a request for
Butterscotch Cookies posted on Nov. 28th.
So here are two suggestions for Susan from Kentucky:
Though they seem to be rather basic, the cookies from both recipes are very
delicious, easy to make and good to keep. I've made them for various school
events and they were always a hit.
Stefanie, Dominican Republic
Butterscotch Buttons
125 g butter
1 teaspoon vanilla
1/2 cup brown sugar, firmly packed
1 tablespoon golden syrup
1 1/4 cups self-raising flour
Beat butter, essence, sugar and golden syrup in small bowl until light and
fluffy; stir in sifted flour. Roll 2 level teaspoons of mixture into a ball,
place about 2 inches apart on greased cookie sheets, flatten slightly with fork.
Repeat with remaining mixture. Bake in moderate oven (350 F) about 30 min. or
until firm, let cool on a wire rack. Store in an airtight container or freeze if
required.
Makes about 40.
(Source: Sweet Old-Fashioned Favourites)
Butterscotch Cookies
3 sticks (1 1/2 cup) of melted butter or margarine
2 big eggs
3 c firmly packed brown sugar
3 tsp vanilla essence
3 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cream of tartar
about 5 c all purpose flour
Cream butter, eggs and sugar. Add vanilla. Mix the remaining dry ingredients and
slowly combine them with the cream mixture. Dough should be neither dry nor
sticky. Roll into walnut sized balls, place them 2 inches apart on a lightly
greased cookie sheet. Bake for 10-12 min at 350 degrees.
Makes about 100
. . . and just in case a peanut cookie recipe would do instead the requested
peanut butter recipe. Here's my favorite one for
Salted Peanut Cookies
1 c shortening
1 1/2 c packed brown sugar
2 eggs
2 tsp vanilla extract
3 c all-purpose flour
1/2 tsp baking soda
1 tsp salt
2 c salted peanuts
Mix shortening, brown sugar, eggs, and vanilla until well combined. Sift flour
in a separate bowl, add baking soda and salt. Stir into egg mixture. Mix in
peanuts. Drop rounded teaspoons of dough about 2 inches apart on a lightly
greased cookie sheet. Flatten with bottom of a greased glass dipped in sugar. In
a preheated oven bake at 375 degrees for 8 - 10 min or until golden brown.
(Source: Allrecipes.com)
I have a recipe for a cake that look delicious, but it calls for matzo cake
meal and potato starch.... What is it? I live in Ga. so where can I find it? Or
what can I use instead? Plus what newsletter was the recipe for carrot pie in?
Thanks.
Deb from Ga.
Norma, Thanks for posting the Can't Fail Divinity! I'm going to try it
with cashews...for a cookie and candy swap I'm in!
Vicki
To Judy 11/30/04 newsletter I use 2 cake mixes for my 10x15x2 pan. I wanted
to send in a tip a friend gave me using this size pan. I usually use it for my
kids birthdays. I prepare a vanilla cake mix and a chocolate cake mix. I take a
piece of heavy foil and fold it a few times then center it across the pan
standing up. You'll need another person to make this part easier, at the same
time pour your batters on separated sides, then pull out foil and you have a 1/2
vanilla & 1/2 chocolate cake. I find it pleases everyone and I don't have to
make two separate cakes.
Alicia, Syracuse, NY
Hope this is what Gloria is looking for. Bon App?it, Joan
Maple Fudge
5 Tbsp. Butter
2 Cups Brown Sugar
1/2 Cup Evaporated Milk
2 Cups castor Sugar****See Note
1 Tbsp. Maple Extract
1 Cup Nuts
Put butter, brown sugar and milk in pan, and bring to boil for 3 to 4 minutes.
Add castor sugar and extract when removed from heat.
Blend well and add nuts. Turn into a greased dish until firm.
**** Castor sugar is fine sugar....
For Gloria in 12/4/04 newsletter
Maple Fudge
2 cup sugar, granulated
1 cup maple syrup
1/2 cup light cream; 10%
2 tablespoon butter
Combine all ingredients in a medium saucepan. Cook and stir over medium high
heat until boiling. Clip candy thermometer to side of pan, cook and stir over
medium heat, until syrup reached temperature 238F (155C) on candy thermometer
(soft ball stage) 25 to 35 minutes,. Remove from heat and cool without stirring
to lukewarm (110F/45C) about 50 to 60 minutes. Remove candy thermometer and beat
mixture with wooden spoon until color lightens and fudge begins to quickly set.
Quickly press into well greased 8 inch square pan. Make in squares before fudge
sets.
When firm, cut into squares.
MAKES 20 to 25 PIECES
Wayne
Hope this what you want. then I had another white fudge recipe which I
enclosed it too.
From Pearline in Penna
White Coconut Fudge
4 cup sugar
12 oz can evaporated milk
1/2 cup margarine
1 tsp vanilla
1 cup coconut
12 oz pkg. vanilla chips
2 cup marshmallow creme
Combine sugar, milk and margarine in heavy saucepan mix well. Cook over med.
heat to 234 to 240 degrees on candy thermometer to soft-ball stage, stirring
constantly. Remove from heat. Add vanilla, coconut, vanilla chips and
marshmallow creme. Stir until chips are melted. Pour into buttered 9x13 dish.
Cool until firm.
White Fudge
2-1/4 c. sugar
1/2 c. dairy sour cream
1/4 c. milk
1 tbsp. light corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
Combine sugar, sour cream and milk, corn syrup, butter, and salt. Cook, stirring
constantly, 9 to 10 minutes to a soft ball stage. Remove from heat; add vanilla.
Cool to lukewarm. Beat until it loses gloss. Quickly add 1/2 cup nuts. Cut while
warm.
Variations:
* Peanut Butter Fudge: Add 2 tablespoons peanut butter.
* Chocolate Fudge: Add 1 1/2 tablespoons cocoa to white fudge.
Hi, love your site. I recently moved to South Carolina from Ohio and had
sugared pecans from a stand in the mall. When my sisters were down, they tried
them and loved them too. I am hoping someone can give me a recipe that I can
make at home.
Gloria
I think this is what Nell is looking for.
Bon App?it, Joan
Coconut Creme Fudge
12 oz. bag white chocolate chips
6 oz. bag flaked coconut
1/2 C. butter
2 C. sugar
2/3 C. evaporated milk
1 t. coconut flavoring
7 oz. jar marshmallow creme
In large pot over med heat, cook and stir butter, sugar and milk. Bring to boil
and boil for 5 minutes or candy temperature of 230? F. Remove from heat.
Add marshmallow creme and white chips. Stir until well blended and chips are
melted. Add in coconut and coconut flavoring. Mix well.
Pour into greased or sprayed 9 x 9 baking dish. Cool completely, then chill
until firm.
Nancy, I am little behind in reading the newsletters but I noticed in one, I
think in the 11/26, that a Bisquick Cornbread Deluxe from Linda that it says 5
teaspoons baking powder. That to me seems like too much for the rest of the
recipe. Hopefully Linda will double check her recipe for the amount of baking
powder. Everyone have a great week-end.
Susie Indy
For Brenda from IL in 12/4/04 newsletter
Confetti Popcorn Balls *
1 pkg microwave popcorn
1/2 cup m&m's -or- small gumdrops
1/3 cup unsalted peanuts
2 cup mini marshmallows
3 tablespoon butter or margarine
Microwave popcorn according to package directions. Grease an 8" square pan.
Remove unpopped kernels from popcorn. In large greased bowl, combine popcorn
with candy and peanuts. Place marshmallows and margarine in micro-safe
container. Microwave on HIGH for 1-1/2 to 2 minutes or until melted and smooth,
stirring once halfway through cooking. Pour marshmallow mixture over popcorn
mixture; toss until evenly coated. With buttered hands, press mixture into
prepared pan.
Refrigerate until firm. Cut into bars.
Yield: 16 servings
Fruit-Flavor Popcorn Balls
1 cup light corn syrup
1/2 cup sugar
1 small Jell-O; any flavor
1/2 lb salted peanuts; coarse chop
9 cup popped popcorn
Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin,
stirring until dissolved. Add peanuts and pour over popcorn, mixing well.
Quickly form into 1-1/2" balls. Makes about 4 dozen.
Yield: 48 servings
Jell-O Popcorn Balls
1 cup corn syrup
1/2 cup sugar
3 oz. package any flavor red color Jell-O
Heat together, corn syrup and sugar, and bring to a rolling boil. Let boil for
about 1 minute. Remove from heat, and add package of Jell-O. (do not mix with
water, use dry Jell-O). Mix well, and pour over about 9 cups popped popcorn. You
can add a little salt if desired to the popcorn. To make the popcorn balls, coat
your hands with butter or margarine, and mold into any desired
size balls.
Marshmallow Popcorn Balls
8 cup popped corn
1 cup peanuts
20 regular-sized marshmallows
1/2 stick margarine
1 wax paper
Mix peanuts and popcorn in a large bowl. Melt margarine and marshmallows over
low heat. Pour marshmallow mixture over popcorn. Grease hands. Form popcorn and
marshmallow mixture into 14 small balls. Place on wax paper. Cover with plastic
wrap when cool.
Yield: 14 small balls
Pecan Cashew Popcorn Balls
1 cup sugar
1 cup brown sugar; firm pack
1 cup light corn syrup
2/3 cup water
1 lb butter
2 cup pecan halves; toasted
2 cup cashews; lightly toasted
8 cup popped popcorn
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan
fitted with a candy thermometer and place over high heat. Bring mixture to a
boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a
LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour
the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the
mixture with a long-handled wooden spoon to coat the popcorn and nuts completely
with syrup. As soon as the mixture is cool enough to handle, quickly shape into
3" balls and place the balls onto a nonstick or lightly oiled baking sheet to
cool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually
in squares of amber cellophane, tied up with gold or orange and black ribbon
(these are meant for Halloween). Or pile the balls together into a basket with
red apples and wrap the basket up in cellophane with orange and black ribbon. Or
place the balls in a brown paper bag and tie with a ribbon.
Wayne
Hi Nancy,
It nice to hear that you will be taking some time off even if it's after
Christmas. Take a really good break and enjoy yourself. I am wondering what the
other ladies serve for Christmas breakfast? We usually go to my daughter's
house. I thought I might bring something for breakfast that I had made the day
before and that my daughter can put into the oven while we open our gifts. Do
any of the great cooks here have a favorite recipe?
Carole with an "E" in Calgary
For Nell from VA in 12/4/04 newsletter
WHITE CHOCOLATE FUDGE
2 c. sugar
1 c. evaporated milk
1/2 c. butter
8 oz. white almond bark, broken into pieces
1 c. tiny marshmallows
1/2 c. flaked coconut
1/2 c. chopped unblanched almonds, toasted
1 tsp. vanilla
Butter sides of heavy 3-quart saucepan. Add the sugar, evaporated milk, and
butter. Cook over medium heat to soft ball stage (234 degrees), stirring
frequently. Remove from heat. Add almond bark and marshmallows; beat until
melted. Quickly stir in coconut, almonds and vanilla. Pour into buttered 10 x 6
x 1 3/4 inch dish. Cut when cool. If desired, garnish each piece with a whole
almond.
Wayne
In the 12/4 newsletter, Nell in VA asked for a White Coconut Fudge recipe.
Here is one. Have a great day!
Nanci, Upstate NY
White Coconut Fudge
4 cup sugar
12 oz can evaporated milk
? cup margarine
1 tsp vanilla
1 cup coconut
12 oz pkg. vanilla chips
2 cup marshmallow creme
Combine sugar, milk and margarine in heavy saucepan, mix well. Cook over med.
heat to 234-240? on candy thermometer (soft-ball stage), stirring constantly.
Remove from heat. Add vanilla, coconut, vanilla chips and marshmallow creme.
Stir until chips are melted. Pour into buttered 9x13 dish. Cool until firm.
Hi Nancy, Here is my recipe that I want to share for people on salt and sugar
restricted diets.
Sugar free & Salt Free Bread Machine Bread
1C.plus 2Tbs. very warm water(115-125)
1Tbs. vegetable oil
1Tbs. sugar free honey (found at Walmart)
3C. bread flour
1 Pkg. rapid rise yeast
Put in bread machine in order listed making a hole in middle of flour to put the
yeast in. Can set it to bake or use Dough cycle, remove and make any kind of
bread or rolls that you like. Bake, cool and place in Zip lock bag so It doesn't
dry out. Doesn't keep well, so use within 2-3 days, or Freeze to keep longer,
then thaw and heat. I am diabetic and on salt restriction. Everyone loves my
bread, even if they aren't on this kind of diet. I use this to make rolls for
the holidays.
TINY TIMS
1 cup cut-up pitted uncooked prunes
1 cup boiling water
2 cups Gold Medal flour
1-1/2 cups sugar
1 tsp salt
1-1/4 tsp soda
1 tsp each of cinnamon, nutmeg, and cloves
1/2 cup vegetable oil
3 eggs
1 cup chopped nuts
Pour boiling water over cut-up prunes. Let stand for 2 hours. Heat oven to 375
degrees (moderate hot). Stir dry ingredients together. Add prune mixture and
other ingredients. Blend well, beat 2 minutes, medium speed on mixer. Pour into
24 cup cake cups, fill 2/3 full. Bake 20-25 minutes.
Makes a MOIST cupcake with no icing. Try them, you will find them very tasty.
Would probably work in a mini pan too.
Jeanne in PA
Happy Holidays' Nancy, Siggy, and everyone,
I thought someone might be interested in this recipe. My girls (who are all well
over 40 now) used to just love to make these for any occasion.
Doll House Shortbread
2 cups Butter or margarine
4 cups flour
1 cup sugar
Mix like for pie crust until very crumbly. Pat into ungreased 9 X 13 pan. Bake
at 300? for 40 to 45 minutes, until just slightly browned. Cool and cut into
small bars. Very good
Rose in Wi
For Kathleen in 12/4/04 newsletter
Oriental Sesame Dressing
1/2 cup vegetable oil
6 tablespoon rice vinegar
3 tablespoons Equal? Spoonful*
2 tablespoons light soy sauce
2 teaspoons dark sesame oil
1-1/2 teaspoons grated gingerroot
Combine all ingredients, stirring with a wire whisk until blended. Cover and
refrigerate, 1 to 2 hours to allow flavors to blend. Use as a dressing for mixed
salad greens, grilled vegetables or pasta.
Makes 8 servings.
* May substitute 4-1/2 packets Equal sweetener
Nutrition information per serving:
calories 133 protein 0 g carbohydrate 0 g fat 15 g cholesterol 0 mg sodium 134
mg
Food Exchanges: 3 fat
Wayne
This is for Kathleen who in the Dec 4th newsletter was asking for a Oriental
Sesame Dressing like Wendy's. This is a good dressing, but its more like the one
served at Applebee's. I am also sending a second recipe which might be more like
the one requested. I hope one will help you.
Kathy in Alabama
Oriental Sesame Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Mix all ingredients together in a bowl and mix with electric mixer. Refrigerate
until ready to serve.
Oriental Sesame Dressing
1/2 cup vegetable oil
6 tablespoon rice vinegar
3 tablespoons sugar
2 tablespoons light soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons grated gingerroot
Combine all ingredients, stirring with a wire whisk until blended. Cover and
refrigerate, 1 to 2 hours to allow flavors to blend. Use as a dressing for mixed
salad greens, grilled vegetables or pasta
Dear Nancy and All,
I almost laughed myself out of my chair when I was reading the Newsletter for
Saturday Dec. 4th. The "Cat Box litter Cake, good idea and fun, but when I got
to the part that said "Bury the rolls decoratively in the cake mixture." I
couldn't compose myself any longer, it was just too funny to read.
But to the main business for my letter.
Years ago I had a great recipe for a Spicy Zucchini cake. This one was very
distinguishable by the fact that it said to put the zucchini in "hot water with
salt" (I forget how much of each. and then drain and dry it out in a strainer.
Of course this would remove a lot more of the moisture, but I don't remember all
the ingredients and spices.
I hope someone out there has seen this recipe or remembers it. Thanks to you
Nancy and all of you who read this letter. (She sure does a bang up job, doesn't
she?)
Nancycat in Denver Colorado
Dear Nancy and Siggy,
Firstly I would like to say many, many thanks (again) for your site. Speaking
not only as a professional chef, but also (more importantly) as a mother and
housewife let me say that you not only have a great site, but I have enjoyed
quite a few srumptuous tried and tested recipes that are real home cooking and
are not reminiscent of mass produced food. Not only is the work you put into it
tremendous, but the people have been absolutely wonderful. I had recently sent
in a message thanking everyone for their absolutely overwhelming response for
olive oil and the emails have continued to flood in. My apologies once again for
having kept people waiting (albeit just a few days) but I was completely
unprepared for the interest everyone showed. The only way I can properly say
thank you to everyone is to (finally) say that the links for purchasing olive
oil are up and fully functioning now.
I can only wish you and Siggy and everyone on the site (whether staff or
members) the absolutely very best the festive season has to offer and a very
merry Christmas.
Very best regards,
Maria
www.authentic-greek-recipes.com
P.S. Has Siggy gone for the Christmas tree ornaments yet? My big cat Goliath
simply ignores them but the little one has managed to climb up the trunk of the
tree any number of times and the whole thing is in serious danger of being
knocked over... with all the lights on the tree we're liable to have a toasted
cat...
Hi Nancy - Thanks so much for your wonderful newsletter. I'm a bit behind on
reading newsletters due to "catch-up" at work because of the holiday break. Many
others have already addressed this, however I wanted to share this "fun"
learning opportunity with Muriel in PA and all of the other readers. Clabber
Girl is a brand of Baking Powder made in Terre Haute, Indiana, (where we lived
in the late 1980s). They have a wonderful website with great recipes and lesson
plans for teaching young people about cooking, like this one on leavening agents
http://www.clabbergirl.com/learn_lessonplan_subs.htm
This same company also produces Rumford baking powder which does not have sodium
aluminum sulfate in it (there are those that believe aluminum in the diet leads
to Alzheimer's disease and other illnesses so try to avoid it). I hope that you
enjoy that bit of learning and the great recipes they share at Clabbergirl.com.
Amy in Fort Wayne
Wanted: A really good recipe for soft chewy pizza crust and a tasty pizza
sauce. Pizza is one of my favorite food groups, so any hints would be greatly
appreciated. I do have a pampered chef pizza stone and I was wondering if that
could be preheated in the oven as it doesn't say you can in the directions.
Somewhere I read you could purchase unglazed tiles and use them too.
Hugs from Darlene in Utah
This is for Muriel in Pa. I know what prayer can do. My husband had five way
open heart surgery with complications of pneumonia. He's fine now thanks to the
Lord. I'll keep you and your family in my prayers. You can never have enough of
a good thing.
Phyllis in Phoenix
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
