A few days ago a member had a problem with
their cookies flattening out. Found some information on this. They
have a Baker's Cookie Guide that is helpful as well.
If your cookies spread too much . . .
The baking temperature may be too low. Too much sugar, shortening, or leavening
will cause spread. If pans are greased with too much shortening, spread may
occur. Add a little more flour or chill your dough before forming the cookies.
Prepared Panty Cookie Information
(This link has a 13 page Cookie Bakers Guide.)
Sections in the guide are:
A Baker?s Cookie Guide: Tips and Techniques for Better Cookies, How to
Troubleshoot Cookies, Save Time with No-Bake Cookies (with Recipes) and The Joys
of Refrigerator Cookies. It is a great resource for anyone wanting to bake
cookies.
This is for Maha who asked why her Chocolate
Chip cookies always flattened
out when she baked them. My grandmother always told me NOT to grease the
cookie sheet. She always said there was enough shortening in the mixture
and if you greased the cookie sheet, they would spread out and flatten. She
has been dead for over 50 years and I still use her advice when I make
Chocolate Chip Cookies. Remove them from the sheet immediately after taking
them from the oven.
Jane Ann in Alabama
Hi. Remember someone having cookie problems
so looked up some things in
my Farm Journal Country Fair Cookbook.
Common Problems and Solutions
Bar Cookies
Dry and crumble....over baking
Hard and crusty top...over mixing
Crumbly texture...cut while bars are too warm
Refrigerator Cookies
Irregular shape...improper molding of dough
roll
insufficient chilling of dough
dull knife used to slice
Rolled Cookies
Toughness....excessive rolling
Visible flour on surface...too much flour used when rolling out dough
Dryness...too much flour used when rolling out or rolling dough
Dropped cookies
Irregular shape...dough as dropped unevenly
Dark crusty edges..overbaking
Dryness and hardness..overbaking
Doughiness..underbaking
Excessive spreading...dough too warm
baking sheets too hot
incorrect oven temperature
failure to peak top when dough was dropped onto baking sheet
==
Tips
Use shiny baking sheets.. dull ones absorb heat and may cause cookies to burn.
Bake only one sheet of cookies at a time.
Cool cookie sheets between use so the cookies won't spread too much
If baking a lot of cookies, use foil to line the cookie sheets. You will be able
to slide the foil onto warm baking sheets and pop into the oven.
Cool cookies thoroughly on wire racks and do not overlap the edges or stack the
cookies or they will stick together.
Use a pastry cloth to roll out rolled cookies. This prevents dough from
sticking. Do not use too much flour.
Bake cookies that have high fat content (shortening, butter etc. ) on ungreased
cookie sheets. Bake cookies with low fat on greased cookie sheets.
When baking refrigerator cookies have both the dough and the baking sheets cold.
Cookies will be easier to mold and hold their shapes.
Store soft cookies in a tightly covered container and add a slice of apple,
orange, pr bread to preserve the moistness. Store crisp cookies
in a loosely covered container.
Hope this comes in handy now that cookie baking season is approaching.
Peggy in Ohio
Nancy, I had asked for recipes for cooking
on stones. I am sure there are some ladies out there who have made up their own
recipes and don't always use the Pampered Chef recipes. I don't want anyone or
myself to get in trouble from them!
Thanks, Sandi
Comment:
There was some information posted in
yesterday's newsletter about baking with stones.
A couple people posted that they didn't like
their flat top stoves and they were hard to clean.
I found that if you use Mr. Clean Magic Sponge it is great!!! It clean
wonderfully, it takes all the dried on, cooked on YUCK and just wipes it right
off. It doesn't require a lot of hard work get it clean either. Just wet, wring
it out and wipe. Dry with a towel and your stove top is shiny clean. I love my
GE stove and the fact that I don't have to worry about the kids making messes
when they cook, cause it is easy to clean up.
Marie A
Hello Nancy;
Again, I want to tell you what a great job you are doing with your recipe sites.
Really a great job!
I have been interested in reading all the opinions, experiences, and comments
your readers have shared about their smooth top, or glass top stoves.
First I'd like to say, in my opinion I think some of your readers would have
some kind of recourse with either the company that manufactured their stove, or
the distributor where they bought it. From what I have read some of these stoves
are still fairly new.
Second; my wife has had a glass top stove, of one type or another, for the last
several years. The one she had before the present stove was a Magic Chef which
had a white Corning glass top. In all the years we had this stove we never had a
mechanical problem with it. The only things which we didn't like was that it
took quite a while to heat up, and was very hard to keep clean, (to her
standards).
About three years ago she decided she wanted a new radiant heat glass top stove
so we gave the Magic Chef to her sister and we bought a new glass top from Sears
Co. Please be advised what we bought was not their very top of the line stove
either. We are very happy with this stove. It looks nice, didn't cost an arm and
a leg, and cooks what we want rather well. If there were any negative sides,
according to my wife, it still takes too long to heat up to the desired
temperatures, and cycles on-off too frequently. (I have tried to tell her this
is a thermostat thing.)
But cutting to the chase, she uses any. and all of our cookware, and heaven
knows it all isn't flat on the bottom. She uses the stove to do her canning,
making preserves, big and small pots and containers, just whatever needs to be
do, she does it on her glass top. And according to her, "it is very easy to
clean, and keep clean, and would never buy another type of stove".. But maybe
that's because we're a couple of old senior citizens, and I'm around 24/7 to
supervise.
Thanks again Nancy for all you're time, patience and interest to make this the
absolute best site of it's kind on the Internet.
Sincerely, Aaron-Roswell NM
Company Cheesecake for
Lois
1-1/4 cups graham crackers crumbs ( about 15 squares)
2 tablespoon sugar
3 tablespoon margarine or butter melted
2 packages ( 8 ouches each) plus 1 package (3 oz) cream cheese, soften
1 cup sugar
2 teaspoon grated lemon peel
1/4 teaspoon vanilla 3 eggs
1 cup dairy sour cream or Cherry, Strawberry or Blueberry Glaze
Heat oven to 350 degree. Mix crumbs, 2 tablespoon sugar and the margarine. Press
in bottom of 9-inch springform pan. Bake 10 minutes; cool.
Heat oven to 300 degree. Beat cream cheese in large mixer bowl. Add 1 cup sugar
gradually, beating until fluffy. Add lemon peel can vanilla. Beat in 1 egg at a
time. Pour over crumb crust.
Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate
at least 3 hours but no longer then 10 days. Loosen edge of cheesecake with
knife before removing side of pan. Top with sour cream or glaze.
Cherry glaze
1 can (16 oz.) pitted red tart cherries, drained (reserve syrup)
1/2 cup sugar
2 tablespoon cornstarch
4 drops red food color
Add water to reserved cherry syrup to measure 1 cup. Mix Sugar and cornstarch in
saucepan. Stir in syrup mixture. Cook, stirring constantly, until mixture
thinkers and boils. Boil and stir 1 minute. Remove from heat; stir in cherries
and color. Cool completely.
Strawberry glaze
Arrange 1 cup sliced strawberries on cheesecake. Heat 2/3 cup strawberry jelly
and 1 teaspoon lemon juice stirring constantly, until jelly is melted and
smooth. Remove from heat; let stand 4 minutes. Pour over strawberries just
before serving.
Blueberry glaze
Drain 1 can (16 oz) blueberries, reserving liquid. Add enough water to liquid to
measure 1 cup. Mix 1/2 cup sugar and 2 tablespoons cornstarch in saucepan Stir
in the liquid. Cook, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Stir in blueberries; cool. Pour over cake to serve
Monk
Recipe was also sent in by Agnes, Gaye, Barbara, Arvilla, and Ltorres
Spaghetti Tomato Sauce
2 c. chopped onions
2 cloves garlic, minced
1/3 c. oil
12 lg. tomatoes, peeled and chopped
4 tsp. leaf basil
2 tsp. salt
2 c. water
2 env. instant beef broth or 2 cubes
2 bay leaves
1 tbsp. oregano
1 lg. can tomato paste
Saut?onion and garlic; add remaining ingredients. Simmer 1 hour or so depending
on thickness desired. Sauce may be canned or frozen. When serving, add chopped
mushrooms.
Barbara Brown
TNT.....Got this while i was in the hospital
a few months ago from their kitchen for dinner one night..
Pumpkin Custard
1 large sugar free instant vanilla pudding
1 8oz fat free cool whip (thawed out)
1 15 oz can of pumpkin not pumpkin mix
1 teaspoon pumpkin pie spice
Make pudding according to directions using the whisk....Add rest of ingredients
and whisk slowly until incorporated well. Place in fridge till set.
Could put in a pie shell but just adds carbs and sugar...lol
Karen P
More Pumpkin Recipes on Alicia's Kitchen
Frito Dish
1 large onion, chopped
2 pods garlic
Butter for browning
1 green pepper, chopped
1 No. 2 can tomatoes
4-1/4 ounces pkg. Frito
1 teaspoon Worcestershire sauce
1 1/2 cup sharp cheese
Cayenne and Tabasco to taste
Brown onion and garlic in butter in a skillet. Add green pepper and tomatoes.
Cook over
medium heat. Add Frito and cup of cheese. Let Fritos absorb liquid. Pour into
casserole.
Sprinkle remaining 1/2 cup cheese on top. Bake in 375 oven until cheese melts.
Serves 4-6.
Chef Ramo
Olive-Rice Casserole
1 cup long grain rice, uncooked
1 cup New York State cheese, diced
1- 2 ounces jar stuffed olives, sliced
1 cup tomatoes
1/2 cup onion, chopped
1/2 cup salad oil
1 cup water
Salt and pepper to taste
Combine al ingredients and bake in covered casserole for 1 hour at 350. Do not
become alarmed by the soupy appearance of this dish when its goes into the oven
as the rice will absorb the moisture. If the recipe is doubled add 15 minutes to
cooking time. Serves 6.
Great delicious buffet dish.
Chef Raymo
Recipes from my cookbook.
Hi Nancy,
Wanda requested Almond Joy Cups (from your newsletter 9/16/02 posted by KD7LBR)
I make these for pot lucks, they are wonderful.
Almond Joy Cups
1 (18.5 oz) box chocolate fudge cake mix
1 egg
l/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 oz flaked coconut
1/4 cup evaporated milk
3/4 cup chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Preheat oven to 350 degrees F. Grease mini-muffin tins. In a bowl, combine cake
mix, egg, 1/2 cup melted margarine and the flour until well blended. Roll into
1" balls and place in prepared mini-muffin pans. Press into bottoms and up
sides.
Filling
Combine sugar, 1/2 cup evaporated milk, and marshmallows in sauce pan until
melted -stir in coconut (I use the microwave)
Put filling into each of prepared pans and top with topping.
Topping
Combine 1/4 cup evaporated milk with chocolate chips and margarine until melted,
either in sauce pan or in microwave -stir in almonds.
Top chocolate cups with topping and bake. Enjoy!
Recipe was also sent in by Emma.
Salsa
1 or 2 fresh jalapeno peppers
1 sm. onion
Salt (opt.)
4 sm. tomatoes
1 garlic clove
Fresh cilantro
Put tomatoes and peppers in a pot on the stove with no water. Turn frequently to
toast the skin. Then remove. Drop garlic in food processor with steel blade
running. Cut onion into quarters and add to processor while blade is running.
Quarter tomatoes and peppers and drop in processor while pulsing. Add salt and
cilantro and pulse. Do not over process.
Barbara Brown
Nancy, today, reading your explanation you
gave to Jenna about why you don't write the e-mail address, I went back to check
my mail, and found your reply to the e-mail I sent for NEW ENGLAND COOK who was
asking about green chili, sorry I missed to read that mail, but we have a saying
in Mexico that says: "Better late than never" so here it is for her to know
about green chilies:
As a Mexican I can tell you that when you read "green chilies" usually it is
referred to what we know in Mexico as "Chile Serrano" if you can find it in the
USA, but I think there you know it as "Anaheim Chilies". Anyway, you can use any
kind of "green" chilies, but please be very careful the "Jalape?" kind are very
hot. We have another kind of chilies that are small, they are like a big pea,
can be eaten green or until they are in full maturity (red color) this are very
hot too and are known as "Piquin chilies".
Every time you use Chilies be careful, because sometimes "Serranos" are very hot
and sometimes they are almost tasteless.
I hope this will help you.
Xochitl, from Tepic, Nayarit, Mexico.
Someone asked for a thinner vegetable soup.
I think she might like this one that my husband has been preparing for years.
Everett started making this soup several years ago and it has become a favorite
of several of us, including in-laws and grandchildren. We still make it once,
twice or even more, a month during the cold winter months. Here in Montana, a
good hearty soup really hits the spot. We made this a lot, when our daughter
Brenda owned a cafe here in Baker.
Vegetable Beef Soup
2-3 pounds beef roast, cut in bite size pieces--fat removed
4 medium potatoes
1-1/2 pound carrots, sliced thin
4-6 stalks celery, sliced
1/3 small head cabbage, shredded
1 bunch green onion, sliced
1/2 medium onion, chopped
20 beef bouillon cubes
1 tablespoon parsley
2 Tablespoons 57 sauce
2 teaspoons garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 handfulls of pearl barley
2 (16 oz. cans) stewed tomatoes-(Hunts) preferably
Cut beef roast into bit size pieces. Boil the meat and the bouillon cubes in a
3-4 quart size kettle. When the meat is tender, strain the broth and rinse the
meat until the water is clear that is drained from it. Pour the broth into a 6
quart kettle and add the raw vegetables, parsley, 57 sauce, garlic salt, pepper
and salt. Boil on medium until the vegetables are almost tender. Add the stewed
tomatoes and allow to simmer for approximately 15 minutes. Add the barley.
Continue to simmer until the barley is soften. Enjoy!! This is great with sliced
cheese and crackers.
Phyllis
Thank you for such a great newsletter. This
is my first time to write. I figured I need to contribute too if I want to share
and enjoy the work that you and your readers provide.
Vickie in Texas was requesting a recipe for spaghetti that you put in a
casserole dish. Here is one that I made up and my family/friends love it.
Cook (16 oz.) package of thin spaghetti as directed. Set aside.
Brown 1 lb. of ground beef with 1/2/cup diced onion, 1/2 cup diced green
peppers, and 1 teas. Italian seasoning. Drain. Set aside.
Combine a 32 oz. ( or similar size) jar of your favorite spaghetti sauce ( I use
Prego). Add 1 small can of drained sliced mushrooms and ? teaspoon Italian
seasoning and the drained ground beef. Simmer 30 minutes.
Spray casserole dish with Pam, I use 9 x 13 . Layer ? of drained spaghetti, ? of
meat sauce and a ( 2 cup package) of shredded mild cheddar cheese. Layer the
remaining spaghetti and meat sauce and top with a (2 cup package) of shredded
Mozzarella cheese. Bake , covered with foil, in 350 degree oven for 40 minutes.
Remove foil and bake until cheese is a golden brown.
Taste just as good when served as leftovers. Just reheat in microwave.
Thanks, Linda in Kentucky
Hi Nancy,
Melissa is looking for a Coney Island hot dog sauce recipe. I found this and
hope it is the one she's looking for.
Norma in PA
A&W Coney Island Chili Dog Sauce
Copycat Recipe
1 pound ground chuck
1 - 6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces.
Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining
ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir
occasionally. Allow to cool, cover, and refrigerate until ready to use.
Thank you Don from Mich and Melissa for your recipe as well. It was similar to
the one listed above.
Penne Pasta Casserole
14.5 oz can diced tomatoes with basil, garlic, and oregano
6 oz can tomato paste
I do a lot of pasta dishes and freeze extra servings for later. Does anyone have
any idea how much of the basil, garlic and oregano you would put in a pint jar
[16 oz.] to make it come out as the kind you buy? I raise all 4 ingredients
above and I would like to learn how to do this instead of going and buying what
I already have.
Shirl
Hi, I brought my mom over to Nando's the other day
for lunch and she liked their minestrone soup.
Since it is rare that my mom (we are Chinese) actually like a western dish over
a Chinese dish, I thought I make her a batch and freeze them for whenever she
feels like having some. Does anyone have any recipe similar to Nando's?
Actually, any other than Nando's would be appreciated.
Thanks, Christene Tee
Cat's Chicken (low salt
and diabetic)
simple easy inexpensive and great for company, a meal in one.
1 onion, quartered
6-7 ribs of celery
4-5 large potatoes peeled and quartered lengthwise
Large can of tomato juice
1/2 teaspoon of nutmeg
2-3 lbs. of chicken washed with skin and (fat) removed
2 cups water -- , hot
Preheat oven 350?. Use large Dutch oven with lid. Put chicken, celery, onion and
potatoes in pot. Cover all the chicken, celery, onion and potatoes with tomato
juice. Hot water is added to the tomato juice so that vegetables and chicken are
completely covered. Sprinkle the nutmeg on the top. . Cover, place in preheated
oven and bake for about 2-2 1/2 hours until chicken is done and fork tender. Do
not add salt or pepper. Serve chicken and vegetables over rice with a green
salad.
Can be put in a crockpot and cooked on low all day long.
Per serving :
2-1/2 Fruit/ Vegetable.; 1 Fat.; 3 Protein .; 2-1/2 Starch
Cat
First of all, I would like to thank everyone
for their help finding a copycat recipe for Corky's BBQ
sauce. The person that said that they were going to order some, please
let me know how you like it once you have tried it.
I just went to Olive Garden and had a terrific dessert. It was a Chocolate Silk
Pie dessert. It was very rich and chocolately but absolutely delicious. I was
wondering if anyone knew of a copycat recipe for this dessert. I greatly
appreciate all the help and responses that I get.
Thanks again, Sheri in Ohio
Hi Nancy,
Love your newsletter, I was wondering if anyone out there has any good
stuffing recipes for turkey.
Thanks, Cat lover, Cindy , Ontario
Comment
I have a few stuffing recipes on
Nancy's Kitchen Holiday Recipes
I would like to have the recipe for
Popeye's Chicken's coleslaw. I could not find it in
my search.
Thank you. Knitter in Illinois
Nancy, please keep up the good work. This is
for the Lady who needs quick snacks for her Bunco Group.
I made these while visiting my 96 year old Mother in law. she and the three
grandchildren loved them.
Tater Tot Roll-Ups
1 package of Deli sliced ham about 6 inches long
1 package of Swiss Cheese cut to the size of the ham
1/4 cup sour cream or more if needed
24 Tater Tots, thawed
Put ham on the counter then put cheese on next, spread with sour cream and then
cut each piece of ham into 4 pieces. Put one tater tot on sour cream and roll up
and put a tooth pick in it. Continue until all 24 are done. Put them in a
casserole dish or glass tray and microwave them two minutes on high.
These could be made that morning before work with the frozen Tater Tots and
refrigerated and then taken to your party and then put in the microwave.
Hubba in Nebraska
Nancy,
Personally, I LOVE it when you get long-winded. I really get a lesson that day.
I love the
Nature's flavors. Just bought it for the first time and added some
black cherry syrup to lemonade. It was great. I will be trying some smoothies
this weekend. You do such a great job on the newsletter, I can't thank you
enough.
Jakki, in the high desert
Hi Nancy,
This is for Dot from Ohio who wanted a recipe for tomato bread:
Tomato Bread
1 tablespoon shortening
1 teaspoon salt
1 cup scalded tomato juice
1/2 cake yeast
1/4 cup lukewarm water
3-3/4 cups sifted flour
1-1/2 tablespoons sugar
Add shortening, salt, and sugar to hot tomato juice, cool to lukewarm. Soften
yeast in lukewarm water. Add to cooled tomato juice mixture. Add half of the
flour, beat until smooth, add remaining flour and mix well. Knead on floured
board for about 5 minutes. Let rise in warm place until double it's size, about
two hours. Shape into loaf, place in greased pan, and brush top with melted
shortening. Let rise until double in size. Bake in 400 degree oven for 15
minutes, then reduce heat to 375 degrees. Bake 45 minutes longer.
Hope this helps.
Renie from Mass.
Hi again Nancy.
You don't need to apologized for being "long winded" as you say. I think that
you did a great job in explaining about the
Home Cookin format. I have just recently ordered the CD as I had
already downloaded the trial version myself. Had to download the instructions
from the "Help" column as I didn't know how to use it either. I am looking
forward to doing it but haven't taken the time as of yet. Also I think you are
costing me money. Remember all that talk on your site, months ago, about the
"Cooks Essentials" by QVC. Well I ordered a set, even ordered the electric
Pressure Cooker and I am telling you I just love it. It is the nicest set of
cookware that I have ever owned. Like I said it is costing me money but that is
a good thing, after all we can't take it with us, right! Keep up the good work.
Linda in Grass Valley
Comment for Maxine in Emporia, KS. Please
note that it's not only ladies that enjoy this web site.
I'm a male who pretty well knows his way around the kitchen and thoroughly enjoy
cooking and baking. Side note is that I was graduated from Emporia State
University (KSTC at the time) in 1960 and hail originally from Centralia, KS
Myron Drinkwater, Lake Forest, CA
Question for Karen from California. Is the Huli Huli sauce
used as the marinade in place of the marinade recipe you posted or is it added
to the marinade? Do you know of
any stores in California that might carry the Huli Huli sauce?
Myron Drinkwater, Lake Forest, CA
WOW, I had never looked in my spam folder.
I thought my friend was mad at me because she hadn't written me. Turns out
her email was in the spam folder. She thought I was mad at her because I
hadn't written her back. Thanks for patching up a 25 year friendship.
Janie
I have written you at least 5 times
complaining about not getting my newsletters. Today I looked in my spam
folder and there were all the newsletters I swore you hadn't sent. Thanks
for telling us about spam mail and the spam mail folder. I am writing to
apologize for not realizing they were there earlier even though you suggested I
look in there everytime I wrote you.
Lynne
I found some interesting stuff in my spam
folder including many emails that I would have not considered spam. Thank
you for taking the time to tell us about it. I have been deleting all mail in my
spam folder without even looking at what was in the folder.
Tom
Just wanted to drop you a line and let you know I've
tried several recipes from your newsletter. Yummmmmm. I've also
passed on your newsletter site to my Suzy-Q's Bakery Board. I have a
request for your readers. My husbands g'ma used to make him what she
called sugar pie. She passed on about 3 years ago at the age of 105, so
the recipe must be old and I would suspect somewhat Amish in nature as she lived
on a farm in Ohio. He was quite young, but remembers it as being left over
pie crust with a very thin layer of what sounds to me like caramelized sugar.
He called it sugar pie. Would appreciate if anybody could help me out with this.
I tried the Amish
Cream Pie that was posted here, but it was way too thick.
Mary Sue aka Suzy-Q
The beer batter onion rings recipe is so
tasty I made them today, and the cashew brittle came out really good. Any recipe
for kids foods for Halloween?
ELyse
Alicia's Kitchen October Recipes
This is to Jane who asked about the dessert
using orange Jell-O and white chocolate pudding mix. A week or so ago I sent in
a recipe for Dreamsicle Mousse for Diabetics. The
recipe used sugar-free orange Jell-O and sugar-free white chocolate pudding mix.
I have also made it using the regular Jell-O and pudding mix. Mix the Jell-O
with 1 cup hot water, stir until it dissolves, add 1 cup cold water. Let set for
about 5 min. then using electric mixer, add dry pudding mix to Jell-O. Fold in
can of mandarin oranges (drained) and cool whip (8 oz). Refrigerate.
Zelda from TX
Hi, love your site. We recently moved south
from Ohio and have tried these at kiosks in the
mall, but I am looking for a recipe that I can make at home and give as gifts.
Thanks again.
GJM
Red Lobster Pina
Colada Dipping Sauce (Copycat)
1 cup Pina Colada Mix (Major Peters mix was used)
1/4 cup Water
2 Tbs. Crushed Pineapple (drained)
1 tablespoon Sweetened Coconut Flakes PLUS
1 teaspoon Sweetened Coconut Flakes
3 tablespoons Powdered Sugar PLUS
1 teaspoon Powdered Sugar
1 1/2 teaspoon Corn Starch
3 teaspoons Cold Water
Mix all ingredients well.
From Melody in NJ
Pina Colada Dipping
Sauce (Copycat)
4 ounces pi? colada mix
3 ounces sour cream
3 ounces drained, crushed pineapple
Mix all ingredients well.
Source:
RecipeGoldMine
Nancy,
You were very helpful in your explanation of the software.
I think I will take the recipes that I have in Word Perfect and cut and paste
them into the program. Then I will start with all the recipes that I have from
now on and put them into the program one at a time. I love my clipboard in word
I can copy all the recipes in my email and put them on the clipboard .. then I
can just put them into word. The main thing I needed a program for was to
organize them on the computer so that I could find them all in an organized
fashion and so far I have downloaded the trial version of every program on the
market to test each one. I am thinking that I am looking for all the wrong
things. Like you said if I try to copy the text files as a whole I may have a
disaster. Thanks again for the help I really really appreciate it.
Cindy in Mississippi
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
