Thought for the Day
Bad habits may seem like small twigs but may actually be big unbending branches.
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I found this recipe for Cinnamon Ornaments on the McCormick & Company Spices
website. It is a very simple recipe. I know that someone requested a recipe for
ornaments like this so I am sending this one in. I sent a bunch of other ones in
but this one seemed so simple that I figured that I would send this one in as
well.
Sheri in Ohio
Cinnamon Ornaments
Cinnamon Ornaments are perfect for celebrating holiday fun activities with the
children. The ornaments are easy to make and their aroma lasts long after the
holidays are over.
Prep Time: 30 minutes
Cook Time: 2 1/2 hours, or 1-2 days drying time
Makes 12-15 ornaments
3/4 cup applesauce
1 bottle (4.12 ounces) McCormick? Ground Cinnamon
Supplies needed:
cookie cutters
drinking straw
colorful ribbon
Mix applesauce and cinnamon with hands in a small bowl until a smooth ball of
dough is formed.
Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch
thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap
and cut dough with cookie cutters. Make a hole in top of ornament with drinking
straw.
Place ornaments on a baking sheet and bake at 200?F for 2 1/2 hours; place on
rack to cool. Or carefully lay ornaments flat on rack to dry at room temperature
1-2 days or until thoroughly dry, turning occasionally.
Insert ribbon through holes and tie to hang. May be decorated with opaque paint
markers found in arts and crafts stores, if desired.
Hello!
I am looking for a recipe for my mother-in-law. She loves cookies distributed by
AVI Vending. They can be found in vending machines. They are hard to find though
so she is hoping to get a copycat recipe of some kind for them. They are
Cinnamon Walnut Oatmeal Raisin Cookies. If anyone can help I know that she would
be so grateful. Thank you in advance again for all your help!
Sheri in Ohio
Hi Nancy--Happy Holidays to you, your family--and of course, Siggy! I have a
request to all readers for 2 recipes. My daughter-in-law remembers them both
from childhood and I would love to surprise her with these recipes. One was for
Banana Jam and the second was her all time favorite---Raspberry Jam made from
green tomatoes and raspberry Jell-O.
Thanks in advance! Peg L. Clifton Springs,NY
Hello Nancy and Siggy, The best of the season to you both and thanks for all
your hard work Nancy !
Here is a recipe for perogies that we have with our Christmas dinner along with
other Ukrainian dishes.
PEROGIES
Dough,
3 cups flour
1 egg
1 cup warm water
1 tsp salt
2 tbsp vegetable oil
Beat egg , ad oil and water, mix in flour and salt.Knead well to make a soft
dough. Let stand covered for 10 mins, roll as thin as pie crust on floured
surface.
Cut with round cookie cutter, place a little of filling of choice in center,
fold over and pinch ends well together. Drop into boiling salted water for 7
mins to 10 mins. Drain, toss with onions cooked in melted butter. Serve with
sour cream.
Filling for perogy
1. mashed potatoes , seasoned and mixed with cottage cheese.
2. 1/2 lb Velveeta cheese mixed in 4 cups mashed potatoes, season.
3. Sauerkraut fried in bacon fat with pieces of chopped bacon.
3.any desired fruit mixed with a bit of sugar.
Cindy Riley, Ont, Canada
Thanks so much for the response to my question about how much cake mix for a
bigger pan.
I like the idea of using a white and choc mix in the same pan - divided. I am
going to try it.
Judy
Hi Nancy and All,
I want to thank Wayne for the 2 great Zucchini Cake recipes he sent in. I will
definitely be trying both. But I guess I'm just never going to find the one that
said (right at the beginning of instructions) soak Zucchini in hot water.. Maybe
I'm getting old and set in my ways LOL. So, off I go to making the new ones
Wayne sent. Thanks again for your wonderful letters and the time it all takes
Nancy.
And thanks again Wayne.
Happy Holidays All, Nancycatxx in Denver Colorado
Happy Holidays everyone. We are having a New Years Eve Party and it has grown
to great proportions (way more that I thought) Does anyone have any good
appetizer recipes for a big crowd? I think one of the reasons we are having so
many people is because we are including children and that allows families to
bring in the New Year together. So any suggestions will be great.
Thanks so much, Rhonda in Texas
Hi Nancy, Happy Holidays to you and Siggy! This is in answer to suggestions
from Marian from ND and Laverne in AL. I was having problems with my Cranberry
Fudge not turning out right after making a double batch and they suggested that
a single batch was the way to go. I tried a single batch the other day but I'm
afraid that I had the same results. It has to be a glitch in the recipe or I'm
doing something else wrong, though I can't imagine what that might be as I'm
following the recipe to the letter. Anyway, now I have 3 pans of soft fudge that
tastes really great but can't really be cut and served and look right. I think I
might use it as topping for ice cream! All I will need to do is heat it in the
microwave a few seconds. It won't go to waste because it tastes to good. Thanks
for the suggestions, Marian and Laverne!
Gloria, WI
I am looking for a recipe my Mother used to make. I believe it is called
"Plantation Ham & Chicken Pot Pie". The only ingredients I can remember are:
Bisquick
Ham Chunks
Cream of Chicken Soup
Chopped Parsley
To the best of my recollection the Bisquick was prepared and rolled out, the ham
chunks were put on top and then the biscuit dough was rolled up and cut in
slices. The slices were placed in a baking dish and covered with the mixture and
then baked. I don't remember the exact amounts of anything or all the
ingredients.
If anyone has a recipe similar to this I would love to have it.
Thank you, Darla
Stone Lion Inn's Potato Green Chili Bisque with Stuffed Bread
4 large potatoes, peeled and cubed
4 cups milk
2 cups water
1/2 cup butter
2 teas. each of salt, pepper, garlic salt (later add more of each to taste)
1 cup diced green chilies
Cover potatoes in water in large stock pot. Boil until soft. Drain off liquid.
Smash half of the potatoes. Add milk, water, butter, salt, pepper and garlic
salt. Stir well and simmer. Add green chilies and simmer for 30 minutes. Stir
often to prevent scorching or boiling.
Stuffed Bread
1 large loaf French bread
Butter
Dijon mustard
Diced green onions
Garlic salt
Grated jack cheese
Cut French bread into 1 inch slices cutting 3/4 of the way down so bread remains
attached. On one side of each slice spread butter, on the other side spread
Dijon mustard. Stuff each slice with grated cheese and diced green onions and
sprinkle with garlic salt. Wrap entire loaf in tin foil. Place in a pre-heated
350 degree oven for 15 minutes or until cheese melts. Serve in a lined basket.
This is excellent fare and presents well. Easy to make and the kids love it too.
TNT.
submitted by Cat, Oklahoma
Dear Nancy and Siggy,
Hope you and Siggy have a wonderful Christmas. I loved the Doozy Cards, I just
went in and signed up for the year. I sent my daughter the Rap Christmas card as
a joke. She thinks I am very old fashioned so I know she will laugh when she
gets it. What a joy it is to go to the Internet and read all the great recipes
from all over the country and world. You give us all a Christmas present
everyday of the year! What a blessing you are to us. May God bless and keep you
not just at Christmas, but everyday as you overcome your pain and work to make
so many people happy. Jackie, Las Vegas
Comment
I think the Doozycards are some of the cutest on the internet. They have
free cards and premium cards to send. I really like Bob Cooke, the owner
of the company. His daughter Chandler Chandler that does the affiliate
sales is really nice too. There are more cards added to the side of the
page. Just viewing them can put a smile on my face. The cards are in the
left sidebar of the page.
Bernice:
HARVEST CAKE
1 box spice cake mix
3/4 c. oil
4 eggs
3/4 c. water
1 c. mincemeat
1 c. walnuts
1 pkg. instant butterscotch pudding mix
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
Beat all but mincemeat and walnuts for 4 minutes. Fold in mincemeat and nuts by
hand. Pour in greased bundt pan. Bake at 350 degrees for 45 to 50 minutes.
GLAZE:
1/2 c. brown sugar
4 tbsp. milk
3 tbsp. butter
Boil ingredients 2 minutes. Let cool. Add 1 tablespoon vanilla and sifted
powdered sugar until glaze consistency. Pour over cooled cake. Stays moist for
days.
Applesauce Cake
MIX AND BAKE IN SAME PAN!
1/4 Cup Oil
1 Pkg. Spice Cake Mix
1 (16 oz.) Can Applesauce
2 Eggs
1/2 Cup Raisins or
1/2 Cup Nuts, Optional
Pour the oil in a 9" x 13" baking pan, and tilt the pan to spread evenly. Add
the other ingredients to the pan and mix and stir until blended. If desired,
stir in raisins and nuts. Bake in a 350 deg. oven 35 to 45 minutes. Serve plain,
with whipped topping, powdered sugar or cream cheese icing.
AUTUMN HARVEST CARROT CAKE also good,
2 c all-purpose flour
2 t baking soda
2 t cinnamon
1/2 t salt
3 eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 t vanilla
1 8oz can crushed pineapple, drained
2 c grated carrots
3 1/2oz shredded coconut
1 c chopped walnuts
Buttermilk Glaze:
1 c sugar
1/2 t baking soda
1/2 c buttermilk
1/4lb butter or margarine
1 T corn syrup
1 t vanilla
Cream Cheese Frosting:
1/4lb butter or margarine, at room temperature
1 8oz pkg cream cheese, at room temperature
1 t vanilla
2 c confectioners' sugar
1 t orange juice
1 t grated orange rind
Preheat oven to 350?. Generously grease a 9x13-inch baking dish or two 9-inch
cake pans; set aside. Sift together flour, baking soda, cinnamon and salt; set
aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix
well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well.
Pour into prepared baking dish and bake 50-55 minutes or until wooden pick
inserted in center comes out clean. For the glaze: In small saucepan, combine
sugar, baking soda, buttermilk, butter or margarine and corn syrup. Bring to a
boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in
vanilla. Slowly pour glaze over hot cake. Cool cake in pan until glaze is
totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool
completely. For frosting: Beat together butter or margarine and cream cheese
until fluffy. Add vanilla, confectioners' sugar, orange juice and orange peel.
Mix until smooth. Once cake is thoroughly cooled, spread on cake. Refrigerate
until frosting is set. May be refrigerated several days. Yield: 20-24 servings.
Emma
I am going to start my Christmas baking today and am sending my favorite
Christmas cookie recipe that I now make all year long because everyone loves
them. I got this recipe from our local newspaper, The Arizona Republic, several
years ago. I remember they said it was a popular, Mexican Christmas cookie in
New Mexico and I can see why.
Biscochitos
1 cup sugar
1/2 cup shortening (Crisco, etc)
1/2 cup butter, at room temperature
1 egg
3 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons anise seed
1/4 cup anisette liqueur or orange juice - I have used both and they are equally
as good.
2/3 cup sugar
1 teaspoon cinnamon
Heat oven to 400 degrees. Cream 1 cup sugar, shortening and butter in a large
bowl until fluffy. Add egg. Beat well. Add flour, salt, baking powder and anise
seed. Mix well. Add anisette or orange juice. Mix until completely blended. Roll
into one or two (I do two) logs and chill in freezer for about 30 minutes. Cut
into 1/8 to 1/4 inch thick slices.
Mix together 2/3 cup sugar and cinnamon and sprinkle on cookies. Place on
ungreased cookie sheet. Bake about 10 minutes until sides just start to turn
golden. Do not over bake. Makes 3 to 4 dozen. Happy Holidays! Barbara in Phoenix
Nancy, regarding Phyllis from Mass about the Applebee's gift certificate, if
anyone ever receives anything similar to this, there are several, always go to
snopes.com. This is a site for internet and other hoaxes. More often than
not, you will find what has been emailed to you there.
This also goes for any other email you receive about winning a lottery, or
anything that smells like a scam to you.
Thanks, Rhonda in Texas
Also sent in by Pat, Washington State
Always remember if it sounds to good to be true it is. You can always check
those things by doing a search and typing applebees internet hoax and you would
have gotten a zillion emails telling you it was Bogus! Happy Holidays, Lynette
in NY
This is for Dee, 12/6 newsletter, looking for a JEWISH APPLE CAKE "that is
not soggy in the middle." Check out the Nov. 10th newsletter. I sent in my
favorite, never fail recipe, easy to make, and delicious JEWISH APPLE CAKE.
Jeanne in PA
Comment
I have added a search box that is in the top left side of every page of the
newsletter for just this purpose. Put in the words "Jewish Apple Cake" and you
will find that there were two recipes submitted for this recipe. One on
Oct. 28th by Dawn Michele Y and the other one is the one you submitted on
Nov. 10th
Nancy
Carol with an E requested something easy for Christmas morning. Here is our
favorite. Just had it for Thanksgiving and will make it again for Christmas.
Breakfast Casserole
2 cups cooked ham, chopped
1 lb bacon, cooked and crumbled
1 small onion, chopped fine
1 c. frozen hash browns
8 eggs
1 TBSP Worcestershire sauce
salt and pepper to taste
3 c. milk
1 tsp dry mustard
12 oz. grated cheddar cheese
10 slices white bread, cubed
Combine bacon, ham and onion, set aside. In a greased 9 x 13 pan, layer 1/2 of
the bread cubes, 1/2 of the potato, 1/2 of the cheese. Top with all of the bacon
mixture. Repeat layers of remaining bread, potato, and cheese. In a bowl, beat
together eggs, Worcestershire sauce, mustard, salt, and milk. Pour over all
ingredients layered in the pan. Cover and chill overnight. Remove from frig 30
minutes before baking. Bake uncovered at 325 for 60-65 minutes or until set
firmly in the middle. Test with knife.
Carin/No Carolina
I am looking for a low fat ambrosia salad recipe. I saw one but I don't
remember where. The one I saw had mandarin oranges, pineapple, grapes, coconut,
nuts and the dressing was low fat vanilla yogurt. I don't remember what else.
Barbara from NC
I would just like to thank all who sent in recipes for the Japanese Fruit
Cake. I am going to make it for my friend this weekend.
Judy in SC.
Hi Nancy and Season's Greetings to All of Nancy's Recipe Family. Carole with
an E in Calgary requested a Christmas Brunch casserole in the December 5
newsletter. Christmas Morning Wife Saver is a standard in our house. I'm sure
that most have this recipe but perhaps some of the new cooks could use this
recipe it sure saves time on Christmas morning because you make it the day
before.
Christmas Wife Saver
16 slices of bread (crust removed)
6 eggs
1/2 cup margarine
1/2 tsp. salt
3 cups milk
crushed corn flakes
1 teaspoon dry mustard
1/4 cup each onions and green peppers, chopped
1-2 teaspoon Worcestershire sauce
16 slices black forest ham
shredded cheddar cheese
Place 8 slices of bread in the bottom of large roaster or cake pan. Add ham
slices and cheddar to cover. Top with 8 slices of bread. Mix all other
ingredients except corn flakes and margarine. Beat well, pour over bread and let
stand overnight in fridge. In the morning, melt the margarine, pour over all and
sprinkle with crushed corn flakes. Bake at 350 for 50 minutes.
Serve with Orange juice and you have a complete and tasty Christmas morning
breakfast or brunch.
Jan Miller
Hi Nancy ( and Siggy),
The Gum Drop Cake that my mother made was more like bar cookies or tannies than
a cake, but Phyllis' request brought back so many memories that I thought maybe
she or some other cooks might like to try my mother's recipe.
D. Dee Brooks
Gum Drop Cake
2 Tbsp water
4 eggs
2 cup brown sugar
2 cup flour
? tsp salt
1 tsp cinnamon
1 cup gum drops
? cup chopped nuts
powdered sugar for dusting the cookies
Preheat oven to 350? F. Grease and flour a 9x15 cake pan. Add water to eggs and
beat till fluffy. Add sugar and mix well. Sift flour, salt and cinnamon and add.
Stir in gumdrops and pour into the pan. Bake in a moderate oven 25 minutes.
Cool, cut into squares and roll in the powdered sugar.
Before I lost my kitty, Hecate, we bought plastic ornaments for the Christmas
tree. It didn't dissuade her, but at least there were no broken ornaments. Since
we've retired, I buy a small rosemary tree and put it on the kitchen table with
miniature ornaments. It smells so good.
Keep up the good work.
Happy Holidays to Nancy and my favorite group of cooks! I am looking for a
TNT (tried and true) recipe for bacon wrapped scallops. In return I will share
one of my favorite southern appetizers that is always on my Christmas buffet.
Vidalia Onion Dip
2 cups mayonnaise
2 cups shredded swiss cheese
2-4 cups chopped Vidalia onions (or any sweet onion if Vidalia is not available)
8 oz. can sliced water chestnuts
baquettes or crackers for dipping
Drain and coarsely chop the water chestnuts. Combine all ingredients in a
greased round 2-qt baking dish. Bake at 350 for 30 minutes. Serve out of the
oven with baquettes or firm crackers. NOTE: This makes a lot of dip. You may
want to halve the recipe, although there are never left overs!
Debi in North Carolina
This is for Tammy from the Dec 6 news letter. Hope this helps .
Love your newsletter.
Charlotte
COOKIE JAR RECIPE And Variations from PARKAY
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup Parkay soft margarine
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
Mix flour, baking soda and salt in small bowl. Beat Parkay and sugars in large
bowl with kitchenaid mixer until fluffy. Blend in eggs and vanilla. Add flour
mixture, beat until blended. Stir in: Variations of your choice. Drop by rounded
tablespoon onto ungreased cookie sheets. Bake at 375* for 8-10 minutes. Cool 2
minutes. Remove from cookie sheets, cool on wire racks.
Makes 5 dozen.
Variations:
Chunky Chocolate chip cookies: Stir in 2 cups semi-sweet real chocolate chips.
Peanut Butter and Chocolate chip Cookies: Mix 1/2 cup peanut butter with parkay
and stir in 2 cups milk chocolate chips.
Double Chocolate Brownie Cookies: Mix 1/2 cup unsweetened cocoa with flour
mixture,
stir in 2 cups semi-sweet chips.
Toffee Crunch Cookies: Stir in 1 cup each milk chocolate chips and english
toffee bits.
Easy Frosted Cookies: After baking, frost and sprinkle with your favorite
decorative candies.
A delicious cookie recipe that provides a simple base recipe, but allows you the
flexibility of creating a different cookie every time you bake.
This is for Suzie in St. Louis from another Northeast Missourian!
Shirley T
Oven Caramel Corn
6 quarts popcorn--popped--6 T. oleo--1 1/2 cups brown sugar--3/4fir cup
syrup--3/4 tsp. salt--3/4 tsp. vanilla--1/4 tsp. soda
Combine the first 5 ingredients. Cool to 240. Stir in the vanilla and soda. Pour
over popcorn. Bake 250 for 1 hour. Stir every 15 minutes. Store in airtight
container.
I pop my corn in an hot air popper for this.
Good eating!!
Honey Ham Tortilla Rolls
1 can (4 1/4oz)underwood honey ham spread
1 pkg (8oz) cream cheese
1/4 cup crushed pineapple (drained)
1 T. chopped green onion (more if you like)
1 T. honey
4 (8") flour tortillas
Mix cream cheese to soften and add the rest. Spread 1/4 mixture on each tortilla
and roll and wrap in plastic wrap. Cool in fridge for 2 to 8 hours. Cut in 1/2"
slices.
This appetizer always disappears. Easy cooking from Darlene in Utah. Enjoy!
To the person who sent the recipe for Heath Bars using the crackers. I made
them the other night for a church program, and they were very delicious. I had
many compliments on them. I haven't tried the ones with almonds-was out ,but, am
trying them and the others Sun. night for our church's caroling party. Many
thanks. Shirley from Mo.
While in Rockland , Maine I ate a wonderful muffin at a bakery called
Atlantic Bakery. The muffin was called a millet muffin, it tasted like a corn
muffin, a little sweeter and with this millet seed in the muffin. I have
searched on the internet high and low, and with no results...can someone out
there help?
Jacqueline
My husband would like a good recipe for vension(deer) jerky. Thank you.
Dot from OHIO
Chef Garbanzo Soup
1 (8-oz) pkg. dry garbanzo beans
1 beef soup bone
1 ham hock
2 quarts water
2 tablespoons vegetable oil
1 medium onion, chopped
4 ounces salt pork, chopped
1 pound potatoes, peeled, cut into eighths
1/8 teaspoon saffron
2 tablespoons salt
2 to 3 chorizos (sausage)
Soak beans overnight in salted water. Next morning, drain beans and place in
large pot with beef bone, ham hock and 2 quarts water. Bring to a boil, and
simmer on low heat for 2 hours. In a medium size sauce pan, saut?onions and
salt pork in oil, until onions are soft. Add to soup. Add potatoes, saffron,
salt and chorizos. Cook over low heat for 2 to 3 more hours.
Chef Raymo--Enjoy
For Sallie
Nancy I have Family Cookbook for the Holidays just
E-mail me for info
yarnzil@adelphia.net
Comment
Chef Raymo's recipe book would make great Christmas gifts. They have great
recipes in them.
Nancy
This is as close as I can come to Boston Cream Fudge, Sorry I have never
tried this recipe.
Bon App?it, Joan
Boston Cream Candy
Don't be tempted to use anything smaller than a 3-qt. pot for this delicious
caramel fudge-like candy. You'll need the volume when the hot, sugary liquid
foams up during cooking.
Yields about 1 pound.
4 Tbs. unsalted butter; more for the pan
2/3 cup coarsely chopped pecan pieces
2 cups sugar
Pinch salt
1/2 cup light Karo syrup
1/4 cup half-and-half
1/4 cup whipping cream
3/4 tsp. baking soda
1 tsp. vanilla extract
Butter an 8x8-inch baking pan. Line the pan with a piece of parchment large
enough to hang over two sides. Butter the paper, too, and tuck it flat against
the pan. Put the chopped pecan pieces in a handy spot where you'll be working.
Combine the sugar, salt, Karo syrup, half-and-half, cream, and butter in a
heavy-based 3-qt. pan, stirring with a wooden spoon over low heat until the
sugar is completely dissolved. This can take a while, and it's hard to see; you
should feel the texture (rub a little between your fingers or run your finger
along the mixture clinging to the spoon) to be sure all the sugar is dissolved.
Turn the heat to medium and cook, stirring, until the mixture foams to a boil.
Add the baking soda. Lower the heat and stir like mad. The mixture will double
in volume and then gradually subside and begin to take on a golden hue. After
the mixture settles a bit, put in a warmed candy thermometer. Continue to stir
constantly, scraping the sides, and cook over medium-low heat until the
thermometer registers just 240?F. Watch very carefully, as the thermometer will
hover at 239? for a while and then move up. You must remove the mixture before
it passes 240?F.
Remove the pot from the heat and take out the thermometer. Continue to stir
quickly. The candy will look like a loose caramel sauce. Add the vanilla (watch
out, it may sputter) and stir carefully to incorporate. Add the pecans and
continue stirring quickly. Don't take your eyes off the mixture at this point.
Watch and feel it as it begins to thicken, lighten in color, and become harder
to stir. When it has thickened enough to leave a path on the bottom of the pan
while you're stirring, it's just about ready. The moment you notice that the
mixture is just beginning to lose its glossy shine, turn it out into the
buttered pan. Don't wait until the mixture looks completely matte or it will be
too dry when you try to cut it. If you stop stirring at the right moment, the
mixture will firm up almost the second it hits the pan. Too soon, it will never
be anything more than caramel (although very good caramel); too long, it will
harden in the pot.
As soon as the candy cools (15 to 20 min.), cut it into squares. It will
probably have tiny bubbles on top. It may well crumble when cut. If it doesn't
harden immediately, just let it sit for several hours, even overnight, and it
may harden. If not, you have great caramel.
This is as much a question as it is a comment regarding Dee's question about
cola soda in Dec 6 newsletter. Isn't cola considered a soda? It seems to me that
cola soda would be another name for coca cola or the like and that the secret
ingredient would be coke (the beverage variety!!). Unless of course, someone
puts baking soda into cola. I'm real curious to find out the answer to Dee's
question myself. Hope someone else knows. Thanks. Merry Christmas.
Mary H from Alabama
For Suzie from St. Louis in 12/6/04 newsletter
Caramel Corn
1 stick butter
1/4 cup Karo syrup - again you can adjust your flavor by using the light or the
dark syrup
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda 'cause you really need to use it at the end of the cooking
process or the syrup will be 'flat' and won't crisp up
Optional - 1/2 cup mixed nuts, or cashews, or pecans, or peanuts, or even
macadamia nuts
Pour the popped corn into that great big huge mixing bowl. Put your metal spoon
close by!
If you're going to bake the corn, then preheat your oven to 200-225 deg.
In the big cooking pan toss in the salt, butter, Karo syrup, and brown sugar.
Turn the burner to medium-high. Stirring constantly with that long handled
wooden spoon, boil the syrup for about 5 minutes. Don't over cook it or it will
taste burnt.
While stirring, carefully add the vanilla. When you add the vanilla the hot
syrup will want to explode so I just add a little bit at a time.
As soon as the vanilla is added, add the baking soda. Keep stirring - rapidly -
but carefully - see my note again. This is the magic part that I think is cool.
When the baking soda is added, it will instantly caramelize the syrup and really
puff it up!
Pour the syrup over the popped corn in the big mixing bowl. Mix and toss the
whole shebang together until every last corn is covered. Do this quickly and
while the syrup is still hot
Now's the time to toss in those nuts if you've got 'em, while the syrup is still
warm and sticky.
Gently spread the corn out onto the cookie sheets. Bake for 45 minutes to an
hour. Immediately toss the corn to break it up when it comes out of the oven and
again every few minutes while cooling. If you don't you'll end up with a baked
corn brick.
Wayne
For Gloria in 12/6/04 newsletter
These are all out of my diabetic recipes and are low carb.
For Sallie in 12/6/04 newsletter
PORTUGESE SOPA (SOUP)
A meal in itself! Serve with crusty bread and a good red wine!
INGREDIENTS: Scaled for 4 generous servings
1 lb. linquica [Portugese sausage]
4 cups sauerkraut [rinsed]
1 cup chopped yellow onions
2 cups drained garabanzo beans
1 cup chopped red bell peppers
2 cups beef or chicken stock
1 cup finely chopped or grated carrots
1 cup instant mashed potatoes [Optional]
2 Tbl. chopped garlic
1 bay leaf
1 cup burgundy wine
1/2 cup Madiera wine
1/2 cup olive oil
1 tsp. salt
1 tsp. black pepper
Peel the linguica and slice into 1/4 inch rounds. Cook in a skillet or microwave
just long enough to remove the fat. No longer than 2 minutes on high in the
microwave.
In a large stock pot or soup pot add the olive oil and saute the onions, garlic
and bell pepper until the onions are translucent. Add all the other ingredients
except for the mashed potato flakes. Simmer the soup for about 2 hours, stirring
occasionally. Add the mashed potato flakes to thicken the soup to a desired
consistency.
Caldo Callego (Spanish Vegetable And Sausage Soup)
Yield: 4 servings
For Merry in 12/6/04 newsletter
Mexicali Corn Bowl
1/3 cup butter
1 tablespoon dry taco seasoning mix
1 tablespoon dry chopped chives
4 quart popped popcorn
In small saucepan, melt butter over low heat. Add taco seasoning and chives.
Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once.
Makes 4 qts.
Yield: 1 servings
Wayne
Anise Beef Kabobs
4 wooden skewers, 10 to 12 inches long
2 teaspoons olive oil
1 teaspoon anise seeds or fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
pinch crushed red pepper (optional)
1 boneless beef top sirloin steak, 1 inch thick (1 pound), cut into
1-1/4 -inch pieces
In medium bowl, combine oil, anise seeds, salt, black pepper, and crushed red
pepper, if using. Add beef, tossing until well coated. Cover and let beef stand
20 minutes at room temperature
to marinate. Meanwhile, prepare grill. Soak wooden skewers in water 15 minutes.
Loosely thread meat into skewers. Grill over medium heat 8 to 10 minutes for
medium-rare or until desired doneness, turning occasionally.
Nutritional Information Per Serving (1/4 of recipe): Calories: About 186,
Protein: 26 g, Carbohydrate: 0 g, Fat: 8 g, Cholesterol: 75 mg, Sodium: 329 mg
Diabetic Exchanges: 3-1/2 Lean Meat
Yield: 4 servings
For Pamela in 12/6/04 newsletter
Mustard Glazed Ham Steaks
4 each boneless ham steaks
5 tablespoon brown sugar
1 tablespoon dry mustard
1 teaspoon onion salt
2 teaspoon soy sauce
2 teaspoon lemon juice
1 cup unsweetened pineapple juice
1 can (8 oz) pineapple slices
Combine brown sugar, dry mustard, onion salt, soy sauce and lemon juice, mixing
well. Simmer sauce five minutes, stirring occasionally.
Place ham steaks on grill three to four inches above medium coals. Cook 30
minutes, turning steaks every five minutes and brushing with sauce. Serve steaks
with a sauce. Garnish with heated pineapple slices, if desired.
Source: Best Barbeque Recipes by Mildred Fischer
Wayne
Hi Nancy,
Just wanted to thank everyone for sending in their helpful ideas and recipes for
the roast beef that I requested. I will be trying them all. Thanks again.
Becky in Ohio
For Dee - 12/06/04
JEWISH APPLE CAKE
3 cups flour - sifted twice
3 tsp baking powder
2 cups sugar
1-1/2 tsp vanilla extract
1 cup Canola oil
4 eggs
1/4 cup orange juice
2 apples - sliced very thin and peeled
Mix all ingredients except apples. Pour into greased and floured tube pan by
layers,
starting with batter, layer of apples, etc. ending with batter on top.
Sprinkle top with cinnamon/sugar mixture.
Bake at 350? for 1 to 1-1/2 hours.
This was given to my when I lived in PA by a dear friend.
LaVerne - Alabama
Hi Nancy,
I have a smile on my face every time I open my mail and find your news letter,
Am enjoying reading all of the other members Christmas Traditions. Here is a
favorite of mine that we make on Christmas Eve, if someone loves cream puffs,
they will like this. This recipe came off of an egg carton many years ago and
has been passed down.
Chocolate Cream Puff Dessert
8 tbsp Vegetable Oil Spread
1 Cup water
1 Cup Flour
4 Eggs
Bring vegetable oil spread and water to a boil. Remove from heat. Blend in flour
beating into a ball. Add eggs one at a time and beat well. Spread mixture into a
greased 9"x13" glass pan and bake at 400? for 40 minutes. Cool crust completely.
Filling:
2 3.5 oz packages Instant Vanilla Pudding
3 1/2 cups Milk
8 oz. Cream Cheese (softened)
8 oz Frozen Whipped Topping (defrosted)
Chocolate Syrup
Mix pudding, milk and cream cheese together. Spread over cooled crust. Top with
whipped topping. Drizzle chocolate syrup over the top. Refrigerate for at least
an hour before serving. Keep refrigerated.
Pat in North Carolina
Happy Holidays to all of you. And thanks to Nancy for all of her hard work. I
am looking for a chocolate chip bar cookie. I used to make one a long time ago.
Tastes like regular chocolate chip cookies but a lot faster. Also would like a
peanut butter bar cookie.
Thanks, Marilyn in Ohio
Wishing everyone a Blessed and Joyous Holiday Season. I would like to share
my delicious caramels recipe.
Shirley
Creamy Microwave Caramels
1 cup butter,( has to be butter)
1 cup corn syrup
11/2 cups brown sugar
1 tsp vanilla
1 can sweetened condensed milk
Melt butter in large bowl in microwave. Add corn syrup, brown sugar, vanilla and
sweetened condensed milk.
Microwave for 18 minutes, stirring every 2 minutes.
Pour into buttered 9x13 pan. Cool.
With spatula, remove slab of caramels onto a large cutting board. Cut with pizza
cutter or scissors. Wrap in waxed paper.
Enjoy!!
Joyce, here are a couple recipes using jello, you could have some extra to
sprinkle on tops.
JELL-O COOKIES
1 1/2 c. butter,softened
1 c. sugar
1 t. vanilla
2 eggs
4 c. flour
1 t. baking powder
1 big pkg. Jell-O (any flavor)
Cream butter and sugar. Add vanilla and egg. Mix flour, baking powder and
Jell-O. Cookie dough is crumbly. Work together with hands then roll out. Roll
out and cut into design. Bake 8-10 min. at 400. Cool on cooling racks.
Jell-O Cookies
1 small box of Jell-O (any flavor)
2/3 c. cooking oil
1 egg
1 box yellow cake mix (2 layer)
Mix all the above ingredients. Pinch enough dough to make l" balls. Place on an
ungreased cookie sheet. Bake in preheated 350 oven for 8 to 10 minutes.
Jell-O Sugar Cookies
2/3 c butter
1 large box of regular gelatin mix (red)
1 ts vanilla
1 egg
1/4 c milk
1-1/2 c flour
1-1/2 t baking powder
1/4 t salt
Preheat oven to 375F. Cream butter or margarine with regular gelatin mix and
vanilla, add egg and milk, beat until light and fluffy, add flour, baking powder
and salt blend well. Drop from spoon onto greased cookie sheet, bake at 375
degrees F. For 8 to 10 minutes, Be careful not to overbake. Don't let sit on pan
too long as they stick badly!!
JELL-O FRUITY SPRITZ COOKIE
Categories: cookies, cookie, spritz, fruity, jello
Yield: 60 Cookies
4 c Flour, sifted
1 ts Baking powder
1 1/2 c Butter or margarine
1 c Sugar
3 oz Jell-O Gelatin; any flavor
1 Egg
1 ts Vanilla
Additional Jell-O Gelatin
-for sprinkling over cookies
-before baking.
Sift flour with baking powder. Cream butter/margarine. Gradually add sugar and
gelatin, cream well after each addition. Add egg and vanilla; beat well.
Gradually add flour mixture, mixing after each addition until smooth. Force
dough through cookie press onto ungreased baking sheets. Sprinkle with gelatin.
Decorate as desired. Bake at 400 degrees F. about 13 or 14 minutes, or until
golden brown at edges. Store in loosely covered container.
Enjoy, Barbara
Hi Nancy. Enjoy your newsletter and look forward to receiving it everyday.
Have this TNT recipe for Star of the East Fruit Bread...It's a delicious bread
on these cool evenings...
Star of the East Fruit Bread
1/2 cup (1 stick) softened margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (3 medium)
1/2 cup chopped maraschino cherries, well drained
1 can (11oz) mandarin orange segments (drained)
1/2 cup dates or figs
1 cup semi-sweet chocolate chips
Heat oven to 350' F. Grease two loaf pans.
Beat butter and sugar in a large bowl until fluffy. Add eggs and vanilla: beat
well. Stir together flour, soda, and salt: add alternately with mashed bananas
to butter mixture, blending well. Stir in cherries, orange segments, dates and
chocolate chips. Divide batter evenly between prepared pans.
Bake 40 to 50 minutes or until golden brown. Cool: remove from pans. Drizzle
tops of loaves with chocolate drizzle. Store tightly wrapped.
Chocolate Drizzle: Combine 1/2 cup semi sweet chocolate chips and 2 TBSP.
whipping cream in a small microwavable safe bowl. Microwave on high for 30
seconds. Stir, if necessary microwave 15 seconds more or until chips are melted
and mixture is smooth, Make 1/2 cup.
Sherry in WV
Looking for a Belgium cookie recipe that you make with an iron, preferably
electric and not over the stove. Can you help?
Nancy from Michigan
I'm always on the look-out for easy recipes and this one falls into that
category.
CINNAMON ROLL APPLE/RAISIN COBBLER
2 (21 oz) can apple pie filling
1 cup raisins (if desired)
1 tsp. cinnamon
2 large cans refrigerated cinnamon roll dough
In a greased 9x13" baking dish, combine the pie filling, raisins and cinnamon.
Separate cinnamon roll dough and space evenly on top of fruit (dough should just
touch). Bake in 400 oven 20-25 minutes, or until rolls are golden brown and
baked through. If rolls brown too quickly, cover loosely with foil during last
10 minutes of baking. Drizzle frosting that comes with the cinnamon rolls over
the cobbler. Serve warm. Makes 12 servings.
Norma in N. Texas
Old-Fashioned Roast Beef
Air Date: 12/6/2004
About 8 servings
One 4-pound beef bottom round roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
Preheat the oven to 400?F. Place the roast fat side up on a roasting rack that
has been coated with nonstick cooking spray. Place the rack in a large roasting
pan. In a small bowl, combine the remaining ingredients; mix well. Rub the spice
mixture over the entire roast, covering completely. Roast for 30 minutes. Reduce
the oven to 300?F. and continue roasting the beef until a meat thermometer
registers 150?F. for medium-rare, or until desired doneness beyond that.
submitted by Cat, Oklahoma
From the December 4, newsletter:
Thank you Wayne and the other sender for a quick response to the red hots
popcorn request. Everyone says it, and I have to say it also, "I love this
newsletter"! Also, all the work that it entails is much appreciated. Thanks all,
and Happy Holidays.
Jacquie, KS
Potato Soup
Chef Margaret Rzepczynski
Margaret's German Restaurant & Deli
3 cups water
2 onions chopped
3 strips of bacon chopped 1/8 inch
2 tablespoons chicken base
3 bay leaves
2 teaspoons garlic
maggi seasoning
1 tablespoon black pepper
Cover and cook 1/2 hour.
Add:
2 carrots chopped
2 ribs of celery chopped
Cover and cook 10 minutes.
Add:
4 large potatoes
maggi
garlic
Cook 15 minutes. Add 2-3 heaping spoons of flour and milk if it needs
thickening. Last, add parsley, dill and pepper to taste.
Margaret's German Restaurant & Deli
This soup is excellent and sells for $5.95 with bread sticks. It is so easy to
make and tastes even better the next day.
Submitted by CAT from Oklahoma.
Hi Nancy, This recipe is to "die for". They will disappear fast. I would
enjoy seeing many more varieties of "appetizer" type recipes since we are deep
into the holiday season. Thanks for all you do Nancy.
Bacon wrapped little smokies
Wrap the little smokies with bacon.
(I cut a slice of bacon into 3 or 4 pieces.)
Secure the bacon with a toothpick and place them in a single layer in a glass
baking dish.
Sprinkle them generously with brown sugar and let them sit for awhile.
(I let these sit overnight in the refrigerator. )
Bake at 375 deg. for 45 minutes or at 350 if your oven runs hot.
If you wish you can then put them in a crockpot for serving or just on a
tray....they will go quickly in either case.
So that wonderful sauce was fat and brown sugar. My kind of sauce!!
Donna in Iowa
For Suzie in St. Louis, who wanted a TNT recipe for Caramel Corn.
I got this recipe, years ago, out of the Boston Globe's Confidential Chat,
Section. It indicates that the recipe originated from "Yoder's Popcorn Shop in
Topeka, Indiana". I used to make it every year for my mother-in-law, for
Mother's day. She could sit down and eat an entire batch in one sitting! (The
recipe says it serves 4 *LOL*) Hope this is what you're looking for!
Josie-Lynn from Georgia
Caramel Corn
8 Tablespoons butter
1 cup brown sugar
1/3 cup light corn syrup (I use Karo)
? teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon baking soda
? teaspoon vanilla
3 quarts of popped corn, lightly salted
Preheat oven to 250?.
In a heavy-bottomed saucepan, melt butter, then add sugar, corn syrup and salt.
Cook over medium heat, stirring frequently for 5-10 minutes, AFTER it begins to
simmer. When it reaches 260? on a candy thermometer, remove from heat, and
immediately stir in vinegar, baking soda and vanilla. (This will make it kind of
"fizz" for a moment or two!)
Spread popped corn out on a lightly greased baking sheet, so it's crowded, but
not more than 2 inches thick. Pour hot syrup over corn, and stir until corn in
evenly coated, trying not to break up the kernels.
Bake 1 hour in 250? oven, with door SLIGHTLY ajar. Stirring every 10 minutes, to
keep corn from sticking together. Makes caramel corn for four.
Hi Nancy, I just wanted to agree with Doris in Indiana on the subject of
prayer. I also wanted to let her know that I am praying for her son this holiday
season, as he is away from home in Iraq.
Lu Ann in Dalhart TX
Comment
I graduated from Dalhart High School many years ago.
Nancy
For Gloria who wanted Lo Carb beef recipes. Here are 3 that I have collected.
Goulash
2 pounds lean beef stew meat
1 large onion, chopped
1 (11-1/2 ounce) can V-8 vegetable juice
1/2 teaspoon pepper
1/2 teaspoon salt
Brown meat and add V-8 juice and rest of ingredients. Simmer for an
hour and a half. Makes 8 servings
Calories 277 Fat 9g Sodium 209mg Protein 38g Carbohydrate
3g Cholesterol 115mg Fiber 0g
Low Carb Baked Beef Stroganoff
2 pounds lean sirloin cut into bite-sized pieces
salt & pepper
1 tablespoon whole wheat flour
5 tablespoons butter
1 cup beef stock
1 cup sour cream
2 tablespoons tomato paste
2 tablespoons dry minced onion
1 clove garlic minced
2 cups grated Cheddar cheese
Makes 6 Servings
Pre-heat oven to 350? degrees. Season the beef pieces with salt and pepper and
set aside.
Blend flour and 2 tablespoons melted butter. Cook over low heat in heavy medium
saucepan until mixture bubbles and is smooth. Gradually whisk in beef stock.
Cook until mixture begins to thicken. Boil for 2 minutes, add sour cream, tomato
paste, garlic and onion. Stir to blend, turn off heat and set aside.
Brown beef in remaining butter. Transfer to a Pyrex bake dish and spoon the
sauce completely over the beef. Top with grated cheese. Bake for 30 minutes or
until the cheese is bubbling and beginning to brown.
Swiss Steak-Low Carb
1 1/2 pounds top round steak, cut in pieces
2 cups onions, sliced
4 1/2 ounces canned mushrooms
10 1/2 ounces beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
2 tablespoons cornstarch
Heat oven to 325 degrees. In a large oven-proof skillet, combine all ingredients
except water & cornstarch; mix well ,cover. Bake for 2 1/2 to 3 hours or until
beef is tender. In a small bowl, combine water & cornstarch; stir into beef
mixture. Bake an additional 15 minutes or until gravy has thickened.
Per serving: 6 minus 1.2 grams fiber= 4.8 carbs & 27 grams protein.
Hope they help.
AnneE from Pa.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
