Almond Joy Cups (Baking Time)
Preheat oven to 350 degrees and bake for 10 minutes or until set.
Recipe that was in the
September 17th newsletter has been corrected as well..
I love your site and look forward to reading it every
day. I need a tried and true, fail proof recipe for Pork
Tenderloin. I want to make it this weekend and impress my guests. Thanks
in advance.
Agatha (Ontario, Canada).
This is for Gloria who wanted sugared pecan recipe. I
really like this one and if you don't like the cinnamon flavor you can leave it
out. Marge in So. CA.
CANDIED PECANS
1 lb. pecan halves
1 stiffly beaten egg white
1 tsp. cinnamon
1 cup sugar
1 tsp. salt
Place pecan halves in large mixing bowl. Add egg white and mix well. Combine
cinnamon, sugar, and salt. Pour over pecan halves, stirring to coat thoroughly.
Spread onto greased jelly roll pan. Bake at 300 degrees for 45 minutes, stirring
and turning every 15 minutes. Store in tightly sealed container.
.
Nancy - love the new "click to respond" feature
you've added! You are definitely the best!
This is my two most favorite pecan recipes - TNT and oh, so easy!
Janey in Georgia
Sugared Pecans
1 cup sugar
1/2 teaspoon cinnamon
6 tablespoons milk
1 teaspoon vanilla
3 cups pecan halves
Combine sugar, cinnamon, and milk and cook to soft ball stage, stirring often
(about three minutes cooking after it starts to boil will be about the right
thickness). Remove from heat. Stir in vanilla and nuts. Stir until mixture is
grainy. Spread out on waxed paper and allow to cool. Store in tightly covered
container.
I am looking for a Bread pudding which I had at a
Restaurant on Mustang Island in South Texas . I don't remember the name of the
place. The pudding had a brandy icing. Can you help me.
Kenneth.
Do you have step by step instructions with pictures
for Cinnamon Raisin Bread. I am a first time cook and would like to make this
for my family?
B
No I don't have step by step pictures. You
failed to mention whether you want to use a bread machine or not. If you have a
bread machine one of the places that has quality mixes is
PreparedPantry. .
While looking around the
PreparedPantry site I found several really great sounding recipes I
want to try. Asked permission and got permission to to post them to this
newsletter.
Spreads for Toast
Peanut Butter Cream Cheese Spread
Mix equal parts of peanut butter and cream cheese with an electric mixer until
smooth. For a sweeter spread, add a little honey to the mixture. The spread will
last a week or more in the refrigerator.
Apricot Butter
Boil two cups of dried apricots with two tablespoons of sugar and 2/3 cup water
until soft. Put in a blender and puree. Add one teaspoon vanilla extract or 1/2
teaspoon almond extract.
Whipped Honey Butter
Use an electric mixer or blender to whip 1/2 cup butter with 2/3 cup honey. If
the mixture is too stiff to aerate, add a bit of milk. Season with ground
cinnamon if desired.
Source:
PreparedPantry.
The Prepared Pantry has a free Bakers Cookie Guide. I
thought the 13 page word document was great. It has information about Tips
and Techniques for Better Cookies, How to Troubleshoot Cookies, Save Time with
No-Bake Cookies, Recipes, and more . . .
CLICK HERE for your free Bakers Cookie Guide
They also had an article that interested me on
Using Bread Machine Mixes in Your Oven
You don't have to own a bread machine to enjoy the variety of bread machine
mixes. And you don't have to make blocky, square loaves with holes in the
bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan
loaves with or without the aid of a bread machine. In this article, we will tell
you how to convert any bread machine mix into great breads by hand, with your
stand-type mixer, or with your bread machine.
First, we'll show you how to bake tempting breads from bread machine mixes
without a bread machine. We'll use our Sour Cream Onion Bread Mixes because we
like this onion bread so much (and we get to enjoy it when we?re through with
this demonstration). We like to make more than one loaf when we bake so we'll
use two mixes and combine them. (When we have more bread than we can use, we
slice and freeze it.) We'll mix these in a bowl instead of using our stand-type
mixer and bake one in a pan and make one into a classy artisan loaf just to
demonstrate versatility.
To mix in a bowl, empty the mixes into a large bowl. Mix the yeast in the warm
water and add the mixture to the bowl. Add melted butter. (Be careful to let the
butter cool below 140 degrees so that it will not kill the yeast.) Stir with a
spatula until the mass starts to stick together. When you cannot comfortably
stir any further, dump the dough onto a floured surface and begin kneading. (The
dough will likely be slightly wetter than you can handle by hand. A tablespoon
or so of flour on the counter should make it just right. Do not add too much
flour--a softer dough will rise better.) Knead the dough until it is
elastic--ten to twelve minutes. Place it in a greased bowl, cover it, and let it
rise until doubled--about an hour.
To mix using a stand-type mixer, empty one of the mixes into the mixer bowl (or
half of one mix if you are baking a single loaf). Add the yeast and the water
and mix with your dough hook on medium speed for 40 seconds--to start to
dissolve the yeast. Add the other mix (or the rest of the mix if you are baking
one loaf) and the melted butter and continue mixing at medium speed for another
four minutes to develop the gluten. If the dough is too sticky, add one
tablespoon flour. Place the dough in a greased bowl, cover it and let it rise
until doubled--about an hour.
Once the dough has risen, you may form the dough into rolls, a pan-shaped loaf,
or a free-standing loaf.
To form a free-standing loaf, pull the dough around the center creating a taut
outer skin and a well-shaped loaf. Pinch the seams together on the bottom and
place the loaf on a baking sheet that has been greased and sprinkled with
cornmeal. Cover the loaf and let it rise until doubled--about an hour.
To form a pan-shaped loaf, pull the dough around the center to form a taut skin
and place the loaf in a large greased 5 x 9-inch loaf pan. Cover and let rise.
To form rolls, cut away egg-sized chunks of the risen dough and pull the dough
taut around the center of the roll as you would a loaf, pinching the seam on the
bottom. Place the rolls on a greased pan, cover, and let rise. One bread machine
mix should make a dozen medium-sized rolls.
Most artisan loaves are baked with a thicker, chewier crust than pan-shaped
loaves. To create these crusts, the bread is baked in a steamy environment and
it is baked to a higher internal temperature in order to drive more moisture
from the loaf. (Moisture trapped in the interior of the loaf will migrate to the
crust and soften it.) The internal temperature of crusty breads should reach 210
degrees. If you would like to bake a crusty, artisan bread, click here for
instructions.
Bake the pan-shaped loaf at 350 degrees for 30 minutes or until done. The
interior of the loaf should be at least 190 degrees.
Bake rolls for 18 to 20 minutes at 350 degrees or until done.
If you would like to try baking these great breads from our Sour Cream Onion
Bread mixes, you can do so for just $2.49 per mix. Click here.
Baking Hint: The bronze finish that you see on the loaves in this picture was
created with an egg yolk wash. Simply mix one tablespoon warm water with one egg
yolk and gently brush the wash on the loaf just before baking.
Source:
PreparedPantry.
Hello,
In your Ice Cream Recipes, when you call for "Eagle Brand Milk" what do you
mean? Is it sweetened condensed, evaporated or something else?
Thanks, Amy
Comment
Eagle Brand Milk is sweetened condensed milk.
Nancy.
Thank you to Barb from La Porte, IN for sending in
the recipe for cabbage soup, in response to my request for
Richard Simmon's earliest recipe for a tomato juice-based cabbage soup.
Another kind reader sent in a recipe also, but I can't remember her name, Sorry,
girl! I will try them, both look really good. Nancy, I enjoy your Siggy stories
so much! I have two cats, Gracie and Bailey boy, Gracie has a habit of sitting
and just staring at me, not moving a muscle for what seems like such a long
time. If she would just blink!
Idyllwild Katie .
Pear Relish
12 pounds hard pears -- about 40
peeled,cored, and quartered
4 green peppers -- seeded & quartered
2 pounds onions -- peeled & quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric
Run pears, onions and peppers through food grinder. Drain off all liquid.
Combine vinegar, sugar, salt, pickling spice and turmeric. Boil 10 minutes. Add
pears, onions, and peppers. Boil 15 minutes. Spoon into hot sterilized jars and
seal quickly. This is very good with meats or vegetables.
Yield: 8 or 9 pints.
Note: Follow canning jar instructions for processing times, or the current USDA
guidelines
.
This is for Norma in Texas.
PEAR RELISH
1-1/2 qts. ground pears
6 sweet peppers
2 red peppers
2 hot peppers (optional)
6 lg. onions
2 c. vinegar
2 c. sugar
2 c. prepared mustard
2 tbsp. celery seed
Dash of salt
Grind peppers, pears, and onions. Add vinegar, sugar, mustard, celery seed, and
salt. Cook until tender. Put into hot jars and seal.
Jay.
Just read the article about the jalapenos. We make a
pot similar to this every Christmas!! We mix all of the vegetables and peppers
in a large glass jar and add small smoked sausages to it. They are delicious and
everyone seems to enjoy our "Hot Pot" as we call it.
Phyllis.
Hummingbird Cake
2 cups Flour
1 1/3 cups Sugar
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Pecans -- chopped
In a large bowl, mix ingredients in order given. Stir mix to evenly distribute
ingredients.
Add 1 cup vegetable oil, 3 beaten eggs, 8 ounce can crushed pineapple
(undrained), 2 cups mashed bananas and 1 1/2 tsp. vanilla. Mix until all
ingredients are moistened, but do not beat. Spread batter into a greased 10 x 15
inch cake pan or a greased Bundt cake pan. Bake at 350 degrees F for 55 - 60
minutes. Cool, then frost.
Hummingbird Cake Frosting
1/2 cup vegetable shortening or butter
4 cups powdered sugar
Mix ingredients in a large sized bowl and spread on cooled cake.
Joan.
Apricot No Bake Cookies
1-1/2 cups dried apricots, chopped
2 cups shredded coconut
1/2 cup chopped pecans
1 can Eagle Brand milk
1/2 cup apricot preserves
Mix together and roll into small balls, then roll in coconut. Let stand until
firm. Makes 4 dozen.
Joan
.
Dear Nancy, I am having problems with the directions
in newsletter for printing out just a certain section. I have an Apple emac and
use the Safari browser. I can highlight the section and yet when I press the
control key & the p, I am not given a choice of "print selection". Any
ideas for me?
Thanks! Margaret
Comment
Never owned an Apple so I have no clue.
Nancy
I am looking for a pumpernickel bread recipe thanks.
Marcie from Wis
Hi, Does anyone have a good recipe for desserts using
a springform pan ?
Thanks, Karen
Nancy
I've been reading the comments on the smooth top stoves.
I'm looking to replace my stove and the one I am almost decided on is a
convection oven too. I would appreciate comments on convection ovens. I find it
strange that among the several dozen stoves in the store, only one is a
convection. Is this a thing of the past now??
Thanks for all replies.
Nancy in VA
I am so glad to see others have noticed the
difference in sugars. My Mother used the "cheap"
sugar thinking she was saving money. She soon found out that it is not near as
sweet as the name brands. Therefore she had to use more of it and wasn't saving
a dime. Even the texture is different.
Sue aka saw64
Nancy,
My daughter is off at college so I try to stock up on the things she regularly
uses when they're on sale, either to take to her on a visit or give to her when
she comes home, mainly because she pays no attention to what things cost,
ignores sales and thinks coupons are a pain. I usually save a lot of money doing
this, but it does sometimes backfire. She was on a kick of drinking apple juice
as her main beverage. I stocked up every time it was on sale. I just found out
today that when she moved from one room to another, she left about 12 bottles
behind because she was no longer drinking it! I am now stuck with about 15
bottles at home. Hopefully your readers will have some good ideas for using it
up. I'm willing to substitute it for water or wine in any recipe that works.
Thanks so much for your help and your wonderful site.
Sara in Fla.
I remember that this recipe was from chef Ramo
(someone who contributes recipes to the newsletter often) and that i had read it
in one of the online newsletters.
Do these recipes go into the recipe index or are they
just in the newsletters? Maybe that's where I went wrong? Thanks for your help.
Linda D.
FYI this is in reference to my request for the recipe
for
cantaloupe bread
submitted by chef Raymo.
There is no index for the newsletters and there is no
plan to include an index in the future.
You can always go the the main index on the page (the
home page) of Alicia's County Kitchen and click on the newsletter you wish to
access.
Nancy
I am looking for a recipe for "Hamburger
Stew" that does not have a tomato base. My mom used to make this dish. I
think it had carrots, onions & potatoes, in addition to the hamburger and the
gravy was white.
Thanks!
Bobbie/Chicago
Hi Nancy,
My kids are having a Halloween party this year. I was hoping that others that
read your newsletter might have some gruesome, gory, or creepy food recipes
(Thank you Rosie in PA for the Dirt Dessert recipe). Also some recipes that I
have come across call for buttermilk or sour milk. We don't use these very often
at my house and I would hate to waste (then again it cant go bad). Are there any
alternatives that I could use for buttermilk? Thank you!
Delaine in GA
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
