Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.
Remember to include your name within the message as well.
CelebrityChef
- This Week
FEATURED CHEF - Just wait until you see and hear about the irresistible dishes
served from Chef Peter Sherlock's kitchens at the Springs Cafe by Wolfgang Puck
BONUS - Tune in here for a conversational tour of the many attractions at
Springs Preserve, where Las Vegas was born
View a live webcam of the Springs Preserve
SIPPIN' - Part 1 of all the wonders we found at the World Tea Expo
CSPECIAL REPORT - For sweet treats including glorious cakes, check out this chat
with Jeanne Forrest of Layers in Las Vegas
Archived
Segments of Celebrity Chef
I was interviewed for the show on October 31, 2007
Dennis Weaver (Prepared Pantry) Interview on November 14th
Diabetic Cake
2 cups raisins cooked in 2 cups water until all water is gone.
1 cup unsweet applesauce
3/4 cup cooking oil
8 to 10 pks of sweet-n-low
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp nutmeg
1-1/2 tsp cinnamon
1 tsp vanilla
Beat eggs well with mixer, add applesauce, vanilla and oil. Mix well. Mix
together flour, baking soda,nutmeg, cinnamon and sweet-n-low. Add to egg mixture
and mix well with mixer. Add raisins and 1/2 chopped pecans if desired. Bake in
bundt pan at 350 for 30 minutes. (Hubby likes coconut added also.)
Louise in AL.
Print this Recipe
To whom ever started everyone looking for Dukes mayo. Thank
you--thank you.
Hubby found it at Wal-mart today. It is the taste we grew up with eating mayo
and crackers and at times bread and mayo. Glad to just have that. Hubby made him
a bread sandwich as soon as he got home, then mayo and bologna. He says no more
Hellman's light. My father was a miner back in the 30s and we ate squirrel and a
lot of rabbits for meat. My hubby was raised on a farm where his parents were
share croppers with his g'father. Enough! LOL to all and especially Nancy and
your staff.
Louise in AL.
A new article posted to the site is a review of Roberta's (El Cortez) in Las
Vegas.
Roberta?s at the El Cortez
Hotel and Casino
By Debbie Hall of Celebrity Chef Connection
If you have a original article, review of a restaurant, or any food related
topic that you have written and would like posted to the site please let me
know. Examples of recent articles are:
Champagne
and Sparkling Wine for the Holidays
How to
Make Amazing Little Pies
Why
Isn't My Bread Light and Fluffy
How to Make Easy Sourdough Bread
Nancy Rogers
e:On6/23.....Regarding slushy drinks-I used to just love the Mister
Misty slush drinks from the Diary Queen. They were more thirst
quenching than the ice cream. I have been diabetic for years now, and really
miss the icy slushy drinks in the summer months. Does anyone have a recipe for a
sugar free slush? I need a combination that will not freeze solid in the freezer
and doesn't have alcohol. It this possible? I know that the alcohol and sugar
helps with keeping mixtures from freezing solid. I use Splenda all the time, but
wonder if it would have the same
effect. Has anyone tried this?
Sandy in Iowa
What about makiing Crystal Light and blending with ice in the blender?
Should be somewhat the same....with 5 calories!!
Diana
Good morning all,
Weather still a bit unpredictable, I went out today with toepost flip
flops on. It was quite nice when we left the house, went shopping 4
miles away and it suddenly turned to winter type weather, my feet were freezing.
All my family insist I was born in the wrong country - I hate shoes, prefer my
bare feet but the next best thing is flip flops. Not really Scottish footwear.
Judy in Buffalo and Betty T in GA queries
Halloumi and Tahini - I'm sorry I fell into the trap of not making myself clear
in recipes. When I find a recipe that takes my fancy I invariably find that I
don't have one of the ingredients or that I haven't got a clue what one of them
are. I first came across Halloumi when I was in Larnaca in Cyprus. It is a
cheese made from goats' and sheeps' milk which doesn't melt when placed under
the grill and goes well with lots of things - check out:
http://www.halloumicheese.com/
Tahini Paste is made from white or sometimes black sesame seeds. It is a middle
eastern dish popular with vegetarians, it can be used in place of peanut butter
or margarine. Many breads in Saudi are made using tahini, I use it mostly for
hummus pronounced hoo moos (chickpeas, garlic, lemon juice, tahini paste and
olive oil) great dip. It is also used in falafel (used as we would meat balls)
and baba ganoush similar to hummus, but instead of chick peas made from
eggplant. Recently one of our Australian Nancylanders told of a recipe where
fish was coated
in Tahini before cooking - I'm going to give it a try.
I hope this information helps you both.
Sylvia <Scotland>
I was going through some old documents and came across this article that I felt
everyone would enjoy reading.
The principle use of Grandma's apron was to protect the dress
underneath, but along with that, it served as a holder for removing hot pans
from the oven; It was wonderful for drying children's tears, and on occasion was
even used for cleaning out dirty ears. From the chicken-coop the apron was used
for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished
in the warming oven. When company came those aprons were ideal hiding places for
shy kids; And when the weather turned chilly, grandma wrapped it around her
arms. Those big old aprons wiped many a perspiring brow that was bent over the
hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron. From the
garden, it carried all sorts of vegetables. After the peas had been shelled it
carried out the hulls. In the fall the apron was used to bring in apples that
had fallen from the trees. When unexpected company drove up the road, it was
surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and
the men knew it was time to come in from the fields to dinner. It will be a long
time before someone invents something that will replace that "old-time apron"
that served so many purposes. Send this to those who would know and love the
story about Grandma's aprons.
REMEMBER how Grandma use to set her hot baked apple pies on the window sill to
cool? Her granddaughters set theirs on the window sill to thaw."
Source:http://www.fathersforlife.org/feminism/Grandmas_Apron.htm
Jo in Killeen, TX
Hi everyone, just wanted to send my condolences to Betty T on the loss of her
husband. My husband died 8 years ago and I still miss him so very much. He also
is in a better place and is no longer suffering, but those left behind still
need comforting and I will be praying that you will find peace and are comforted
by our Great Comforter.
On the issue of fruit cocktail, I like to drain a 14 oz. can of fruit cocktail
very well then stir it into a 16 oz. container of small curd cottage cheese.
Make an easy and tasty salad. It can be served in lettuce cups for a more
interesting presentation.
Carolyn in Los Banos, CA
I am going to try and get caught up with getting the Print this Recipe attached
to each recipe tomorrow. Every night we have had bad weather move in and that is
limited my time to work on the site. The three sites should be merged into one
by this weekend sometime. The database will work on the nancyskitchen.co.uk site
sometime this weekend. All sites will point to nancyskitchen.com in the near
furture.
To view the weather in my area.
http://www.newschannel10.com
Nancy Rogers
In response to
Deb In Colorado (June 24
Recipes ) who wanted to know the "other" ingredient in the Fritos
and corn salad -- it's mayonnaise. This yummy salad is a family favorite and
goes great with those summer BBQs!
My own version: combine 3 cans CRISP corn (it says "crisp" on the front label of
the can), chilled and well drained, and 1 small jar (appx. 1 cup) mayonnaise
(NOT salad dressing). Add dash of pepper to taste. Chill at least 2 hours. When
ready to serve, add 1 (appx. 10 oz.) bag of Fritos, coarsely crushed. Mix well
and serve immediately. Makes 6 generous servings. Happy eating!
Cubbi (~.~) Genoa, AR
ancy, thank you for the suggest for the cat. They have never given the cat any
treats. I would hate to start this because some weeks they are doing good just
to buy groceries and pay the bills. We have stopped helping them because they
bought a house and we figured that they would just have to learn how to budget
the money since both work.
In the 6/24 Knitter in Illinois asked for recipes in a smaller Crock Pot. I make
Chicken Divan in my Crock Pot. I spray the crock with butter flavor then I put a
lot of cut up broccoli then 1 can cream of chicken soup mixed with 2 tablespoons
of sour cream mix in it and pour that over the broccoli. Then add to 2 chicken
breast that have been salt and pepper, to taste, add the breast on top of soup
and add a 1 more cream of chicken soup mixed with another 2 tablespoons sour
cream and pour that over the breast. I can cook is for 6 to 7 hours. I think
that the newer Crock Pots do cook faster than the older ones. Eat one chicken
breast and
broccoli. Then the second chicken breast chop up and mix in with the leftover
broccoli adding a small amount of chopped onion and cook this until the onion is
cooked. Then add 1 cup or so of milk mixed with 2 tablespoons of corn starch.
Let this cook until it is thickened and you have another meal of Chicken and
Broccoli Soup. What I do is we eat the chicken breast and in a couple of weeks
we eat the Broccoli Soup with dinner.
Another meal for Knitter is Turkey Breast and Stuffing for 6 to 8 hours. I make
Vegetable Soup with Beef and Ham and Bean Soup. For something special a 2 lb.
Rump Roast with carrots, celery and onions chopped up put the roast on top then
pour beef broth from the box. Such a great meal for Sunday that you can make
gravy from the liquid and vegetables leftover and have hot roast beef sandwiches
for another dinner. . Another meal that you can make is the meatloaf you have
made in the past and make a loaf shape patty putting them on a cookie sheet and
baking them and freezing the ones leftover and eating one. Then you have some
meal for the future and also you can defrost one for meatloaf sandwiches. Mix up
some mashed potatoes also with a salad. Cook a couple of chicken breast then
freeze all but one then make chicken and noodles then you have cooked chicken
breast that you can use for different meals. For example take one out to make
chicken salad sandwiches for a lunch. We have hamburger and I also have them if
I am home when my husband is on a business trip. Any leftover mashed potatoes
add salt pepper I add 1 green onion chopped up an egg and if I need to add a
little more dried potato flakes. Then I mix it together and I put the patties
through
more potato flakes, a coating on them. I then put oil in a skillet and fry them
and they are so good and so easy made that way.
To Barbara P in newsletter 6/24 I have a couple of recipes for Hamburger Relish.
I have made the first one often and a friend gave me the second one and I have
had it at her house and it is good also. I have never canned anything because I
am afraid I will destroy our kitchen. Our older daughter cans Salsa, vegetables
including tomatoes.
Hamburger Relish
2 tablespoons catsup
2 teaspoons dill pickle relish
? cup Miracle Whip salad dressing.
Chill for at least 4 to 8 hours. Great on hamburger.
Print this Recipe
The next recipe for for canning.
Hamburger Canned Relish
30 mediums tomatoes
? stalks celery, chopped finely
7 large onion, chopped finely
2 small hot pepper with seeds removed, optional or you can use green pepper
4 cups white vinegar
2 tablespoons salt
8 cup sugar.
Chop celery, onions, peppers and skinned tomatoes. Add to rest of ingredients.
Cook until thicken, 3? to 4 hours. Pour into hot jars and seal. Makes 6 pints.
Print this Recipe
Could the people in this newsletter help to find the Duke's mayonnaise from OH
and IL to find the mayonnaise that we have talked about in the newsletter. What
store or stores because I am willing to drive to get it. I would like to try it.
I have 2 grocery stores that I have not check in and I will this week end. I am
tired of having water as the first ingredient in products and I have email Kraft
and I have talked to them and like other have said they don't care what the
consumer thinks or likes. We can make a product go away or stay on the shelves
by not buying or buying it. I think that the buyers for grocery stores don't
care like they did years
ago.
I have gone on and on and this has ended up so long and I am sorry. Everyone
have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy
This is for Sylvia, who was looking for other rice Krispie treat ideas for her
grandson. White chocolate chips with dried cranberries are a big hit with our
family.
Robbie In
Rice Krispies Treats Using Corn Syrup
1 cup granulated sugar
1 cup corn syrup
1-1/2 cups Chocolate chips, butterscotch chips,
or white chocolate chips
5 cups Kellogg?s Rice Krispies cereal or generic brand
Optional add ins 1 cup raisins, 1 cup finely chopped
dates or 1 cup dried
cranberries. Butter a 9 x 13-inch
baking pan.
In a large pan on the stovetop, bring the corn syrup and
sugar to a boil. Stir
in the chips.
Add the rice cereal. Stir until the cereal is uniformly combined
with the candy
mixture. Remove the mixture to the buttered
pan. Evenly distribute the mixture
and press it down into the
pan with buttered fingers, a piece of waxed paper, or
a
spatula. Let cool and cut into squares.
Robbie In
Print this Recipe
Freezer Peach Jam
2 lb. ripe peaches, pitted and quartered (5-6 peaches)
1-3/4 cups unsweetened white grape or apple juice
1/2 tsp freshly grated lemon zest
1 Tbsp lemon juice
1 - 1.75 oz. pkg "no sugar added" fruit pectin
1-3 cups sugar
Coarsely chop peaches in a food processor. Measure out 3 cups (Reserve the rest
for another use, such as a smoothie. Place white grape (or apple) juice, lemon
zest and lemon juice in a large saucepan. Gradually stir in pectin, continue
stirring until completely dissolved. Place over medium high heat and bring to a
full rolling boil (a boil that cannot be "stirred down"), stirring frequently.
Boil hard for 1 minute. Remove from heat.
Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in
sugar to taste until dissolved. Divide jam among six 8-oz. canning jars, leaving
at least 1/2" space between the top of jam and top of jar. Cover with lids and
let jam stand at room temperature until set, about 24 hrs. Store in refrigerator
or freezer until ready to use.
Susan in Iowa
Print this Recipe
Good morning Nancy,
I am responding to Barbara P asking if anyone remembered the hamburger relish
from the 50?s and 60?s. Oh yes, I do. Mom used to buy it. I
Googled it and came up with a whole page of different
recipes.
One in particular caught my eye.
Chris in NM
http://www.recipezaar.com/61691
Old-Fashioned Hamburger Relish posted by Sheri-BDB May 7, 2003
Makes 4 1/2 Pint Jars
2 medium cucumbers, peeled, seeded and chopped (about 2 cups)
1 medium yellow onion, chopped
1 medium green pepper, cored, seeded and chopped
1 medium red pepper or yellow pepper, cored, seeded and chopped
1 stalk celery, chopped
2 tablespoons kosher salt or 1 tablespoon pickling salt or non-iodized salt
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice (optional)
2 cups cider vinegar
4 medium ripe tomatoes, peeled, seeded and chopped (about 2 cups)
1 cup sugar
2 teaspoons mustard seeds
In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers,
celery, salt, tumeric and water. Let stand for 12 hours or overnight, then drain
in a strainer, lightly pressing out any excess liquid. Set aside. Tie up
cinnamon, cloves and allspice in a piece of cheesecloth.
In a large, heavy, enamel or stainless steel saucepan, bring the spices and
vinegar to a boil over moderate heat. Reduce the heat to low and simmer,
uncovered for 15 minutes. Add the tomatoes, increase the heat and bring the
mixture to a boil, then reduce the heat to low and simmer, partially covered
until the tomatoes resemble a puree- about 30 minutes. Add the sugar and mustard
seeds, cover and let stand overnight at room temperature. Add the drained
vegetables to the tomato mixture and bring to a boil over moderately high heat.
Then reduce the heat to low and simmer, uncovered until most of the liquid has
evaporated- 25 to 30 minutes. Remove the spice bag. Ladle into 4 hot, sterilized
1/2 pint preserving jars leaving 1/2 inch of head space. Wipe the jar rims
clean, seal and process in a boiling water bath for 10 minutes. Label, then let
the relish mellow in a cool dry place for at least 3 weeks before using.
Refrigerate after opening.
Please Note: Takes 2 days prep. time aprox.
Chris in NM
For Gloria in (SC) who requested freezer peach jam recipes.
These are the recipes I have been handed down. Ann in SE Texas
Freezer Peach Jam
4 c. peeled, coarsely chopped peaches
1 (1 3/4 oz.) pkg. powdered fruit pectin
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. ascorbic acid
Crush peaches in a medium saucepan; stir n remaining ingredients. Bring to a
boil; boil 1 minute, stirring constantly. Remove from heat; stir 3 minutes.
Spoon jam into freezer containers, leaving 1/2 inch headspace. Cover at once
with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw jam.
Yield: 2-1/2 half pints. Note: Jam may be stored in the refrigerator up to 1
month.
Ann in SE Texas
Peach Jam
2 tbsp. frozen orange juice concentrate
2 1/2 c. mashed sweet peaches
3 tsp. pectin
Mix juice concentrate with peaches; stir in pectin and let stand 30 minutes.
Stir 3 times vigorously. Serve fresh or may be frozen to retain fresh taste.
Ann in SE Texas
Peach Jam
3 lbs. peaches, skinned and mashed
3 lbs. sugar
Let above stand overnight. Add: Juice of 2 oranges. Rind of 1 orange, cut into
small slivers. Simmer one hour. Pour into hot sterile jars. Cover with wax.
Ann in SE Texas
Diet Peach Jam
1 qt. peeled peaches
3 to 4 tsp. artificial sweetener
2 tbsp. lemon juice
1 box Sure Jel (powdered pectin)
Crush peaches in sauce pan. Stir in lemon juice, powdered pectin and artificial
sweetener. Bring to boil and boil 1 minute, stirring constantly. Remove from
heat. Continue to stir 2 minutes. Pour into sterilized Kerr half-pint jars to
within 1/4 inch of top. Put on cap, screw band tight. When cool, store in
refrigerator. Makes 2-1/2 pints.
Ann in SE Texas
Nancy, On the recipe I submitted for Whole meal chicken salad, the chicken was
left out of recipe, assuming it is individual taste, I think about 2 cups cubed
chicken, either grilled baked ,,rotisserie, or the kind you buy in pkg, that is
already grilled or baked, this is a good recipe to share but ,someone just
forgot the chicken amt.. is
the
link I found this
on.
Emma
I went to the Duke's Mayonnaise site and noticed that the Mayo
comes in sugar free & lite. Is this all it come in or is there a regular mayo
that has all regular ingredients? If I order it at $10.00 per qt. I want the
regular recipe.
I noticed Indiana & Illinois are not listed on the site and we will need to
order if we are to get a try and this new (to us) product. I live in the Terre
Haute area and I will check out local stores, before ordering.
Gloria, Indiana
This is for the person who wanted the recipe with the Frito's and corn. I am not
sure if this is what you wanted but this one is great. I have taken it to many
dinners for church and family reunions. It goes quick and they scrape the bowl.
Corn Chip Salad
2 cans whole kernel corn, drained
1 cup chopped green peppers( Bell peppers)
1/2 cup chopped onions, ( I use purple for color)
2cups grated Cheddar Cheese
1 cup Miracle whip salad dressing
1 (10 ounce) bag Frito's Corn chips, crushed
Combine corn, peppers, onions, cheese and Miracle Whip together. Chill at least
4 hours. Mix in the crushed Frito's right before serving.
Note: I crush my chips about like you would when crushing Ritz cracker for any
other recipe. They are not good the next day after they get soggy... however one
of the fellows at my church said it was good for breakfast. Think he has a cast
iron stomach.
Hope you all enjoy this as much as we do. It is good on a hot day when you just
want a cool salad also.
Dean R , Gleason TN
This is for Helen in Ontario who was wanting to buy Duke's Mayonnaise.
Duke's is unfortunately a regional Southern U.S. mayo. I'm originally from New
York State (about 5 hours from Ontario actually) and I'd never seen or heard of
Duke's until I moved to North Carolina. You can however buy it from Duke's
website http://www.dukesmayo.com/.
Kate in NC
Hi Nancy, the recipe Deb in Co wanted for corn chips in a salad is in the July
14, 2007 newsletter. FRITO CORN SALAD.
Margaret, Tulsa
Hi All... in the June 24 newsletter the Salad On Ice salad bowls
were mentioned. The poster said she got them from QVC, but I was in Bed, Bath
and Beyond the other day and they were selling them also.
Also, regarding Duke's Mayo ..... someone mentioned getting it
on ebay. Well when I checked out the web site (on ebay) that was selling it, it
was $13 and change for 3- 32 oz. jars THEN they wanted $9 and change for
shipping. It's MUCH cheaper to order it was the Duke's web site, as the price
INCLUDES shipping. For 4-32 oz. jars the price is $20.00. A much better deal!
I live in San Diego,(where it's not available) so my SIL in Atlanta send me a
small jar so I could try it. It's VERY good, so when I visit my son and DIL in
Austin next month, I'm going to bring back several jars of it. :)
Barb in San Diego
Gloria in SC .I make any cooked jam and freeze it. Should work
for peach jam too. Mary Ann upstate N.Y.
m so glad so many were interested in my Greek Meatloaf!! I use bottled Greek
salad dressing by Kraft. One of my 3 boys is a very picky eater and he LOVES it!
Also, like I said, I use the same recipe but instead of making a loaf use it for
burgers with a slice of Pepper Jack cheese on top! You will have everyone asking
what's in them! Hope everyone enjoys!
Audrey
Hi Nancy and all. I need some ideas. Can you share with me your favorite blue
plate special at a local restaurant/cafe? Or a favorite recipe from the same?
I've opened a "mom and pop" cafe, and want to work on our daily specials and new
menu items. I immediately thought of this group and all the fantastic cooks! In
spite of the economy, I'm trying to keep prices reasonable, so please keep that
in mind. Thanks in advance.
Marybeth in Missouri
Hi, Nancy and Babies:
In the June 24 newsletter Gloria (SC) wanted recipes for her abundance of fresh
peaches. If she will check the recipe sheet in the Sure-Jell box she will find
the recipe for freezer peach preserves. I have not tried it, but I will try it
when peaches are available around here. I love peaches any way they are
prepared. I do make the freezer strawberry jam every year and love it.
Hope this is some help to her.
My thoughts and prayers are with all the folks in Iowa, Illinois, and Missouri
who are in the way of the floods. I have a relative in Davenport, IA and she
said they are far enough above the river that they do not think they have
anything to worry about. God bless all.
Nell in VA
etty in IL, try Walmart for Dukes Mayo. I came across this recipe which was a
winner in Pillsbury bake off in the year 2007 and some people were raving about
it. I am going to try it. I don't think it is low in Calories LOL. Roz in
Indy
Praline Brookies Recipe
A 2007-Pillsbury Bake-Off recipe. Combines two favorites--brownies and chocolate
chip cookies
in a bar.
1? hours | 20 min prep
24 bars
1 (19 1/2 ounce) box pillsbury brownie classics traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 (18 ounce) roll refrigerated chocolate chip cookie dough
Heat oven to 350?F. Spray 9 x 13-inch pan with cooking spray. Make brownie mix
as directed on box, using oil, water and eggs. Spread batter evenly in pan. Bake
for 25 minutes.
In a 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans
and vanilla to boiling, stirring constantly. Reduce heat to med-low; simmer 3
minutes, stirring constantly. Remove from heat; set aside, until brownies are
baked.
Immediately pour praline mixture evenly over partially baked brownies. Cut
cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices.
Carefully place slices in 3 rows of 5 slices each, using last slice to fill in
spaces (spaces between cookie dough pieces will spread during baking to cover
top. Bake 23-28 minutes longer or until cookie dough is deep golden brown. Cool
2 hours.
Roz in Indy
Does anyone know where in Illinois you can buy the DUKES Mayonnaise??
Thanks. Sue
Sour Cream Peach Cake
STREUSEL TOPPING
2 c. chopped pecans
1/3 c. packed brown sugar
3 tbsp. sugar
1 tsp. ground cinnamon
CAKE
1/2 c. butter-flavored shortening
1 c. sugar
2 eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 tsp. vanilla extract
2 c. sliced peeled fresh peaches
Combine all streusel ingredients; set aside. In a large mixing bowl, cream
shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients;
add alternately with the sour cream and vanilla to the creamed mixture. Beat
until smooth. Pour half the batter into a 9 inch springform pan. Sprinkle with 1
cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350
degrees for 30 minutes. Arrange peaches over cake; sprinkle with remaining
streusel.
Bake an additional 30-40 minutes or until cake tests done. Cool cake 10 minutes
before removing sides of pan. Serve warm or at room temperature.
Yield 12 servings.
Sue
Peach Milk Shake
1 c. fresh or frozen peaches, sliced
3/4 c. milk
1/4 c. unsweetened pineapple juice, chilled
1/4 c. sugar
1 pt. vanilla ice cream
Combine all ingredients except ice cream. Blend on high speed until mixture is
smooth. Add ice cream. Blend until smooth.
Sue
Fresh Peach Ice Cream
2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk
Combine sweetened condensed milk and peaches; add flour. Beat well. Add vanilla
and milk; mix well. Pour in hand freezer; freeze according to freezer
directions.
Sue
Homemade Peach Ice Cream
Eggbeaters to equal 4 eggs.
2 1/4 c. sugar
5 c. sweet milk
4 c. can peaches or 2 lbs. fresh peaches
1/4 tsp. salt
For extra thick peachy flavor add 1 pack of peach Jello and 1 pack of vanilla
pudding mix. Beat eggs until stiff, add sugar gradually to the eggs. When this
mixture becomes stiff, add rest of ingredients. Now add sweet milk to full line
on churn. Start churn up, add crushed ice and rock salt as follows: first one
thick layer of ice, one thin layer of salt, now pour one cup of water over ice
and salt, then continue to add ice and salt in that order until churn is full
but do not pack ice over top of churn. This will prevent freezing on top first.
Makes on gallon in 20 to 25 minutes.
Sue
Peach Pudding Cake
4 c. sliced fresh peaches
1 c. sugar
1 1/2 c. flour
3/4 c. milk
1/3 c. margarine
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Slice peaches into 9x13 inch pan. Combine sugar, flour, baking powder, salt,
margarine, milk and vanilla and spread this over the peaches. Then combine 1 cup
sugar, 1 1/2 tablespoons cornstarch, and sprinkle over the batter. Pour 1/2 cup
boiling water over all. Bake at 325 degrees for 50-60 minutes, until nicely
browned and "cake" is done. Delicious warm with whipped topping or ice cream.
Serves 8-10.
Sue
Peach Pie
1 crust, uncooked
1 lg. can peach halves or sliced, drained or 4 lg. fresh peaches
1 tsp. lemon juice
1 c. sugar
2 tbsp. butter, softened
2 eggs
1/2 tsp. cinnamon
1/2 c. walnuts or pecans, chopped
Arrange peaches in crust. (Rounded side up in if halves.) Add lemon. Mix sugar,
butter and eggs. Pour mixture over peaches. Sprinkle with cinnamon and nuts.
Bake 15 minutes at 425 degrees then about 35 minutes at 325 degrees until
custard is set.
Sue
Peach Pie #2
9 inch pie shell
5 c. sliced fresh peaches
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
3 oz. cream cheese, softened
Mash enough peaches to measure 1 cup. Blend sugar and cornstarch. Stir in water
and crushed peaches. Cook, stirring, until it thickens and boils. Boil and stir
1 minute, remove from heat and cool. Beat cream cheese until smooth and spread
on bottom of baked pie shell. Fill shell with remaining sliced peaches. Pour
cooked peach mixture over top. Refrigerate a few hours until set.
Nancy this for Diana in KC. The longer the Honeybun Cake(June
17-18newsletter) sits the
better it gets. Thanks.
Louise in AL
To JoAnn from Brookfield Wisc. I lived in Brookfield Wisc in
the 60's on Zinke Dr in the Cardinal Crest Sub. I sure do miss Wisc. I now live
in Kansas, where its hot, hot, hot.
Maxine Emporia, Kansas.
After reading all the letters about Dukes mayo. I got on line
and ordered some. I just received it today. I am making some egg salad tonight
and can't wait to try it. It was a little expensive but the price includes
shipping and I can't find it anywhere in Ohio. Anyone interested in buying it
and not able to find it in your area go to their web site.
Bev
Comment
There are many other articles under hobbies and gardening. All articles are on
the home page.
Genealogy
Preserving Your Treasured Family Recipes
Tracing Your Family History, A Primer
What's in a Name? Part 1 - Surname Meanings
What's in a Name? Part 2 - Surname Spelling Variations
What's in a Name? Part 3 - Surname Landmarking
Genealogical Research - Birth Certificates
Writing Stories to Preserve Your Family History
Making the Most of Census Records (Genealogy)
Preserving Your Family History
There are Stories to be Told
Depression Glass
Depression Glass Patterns
Depression Glass Trivia
Scrapbooking
A Scrapbook To Celebrate Your Child's 1st Haircut
Art of Cutting and Cropping for Your New Scrapbook
Patterning and Spacing in Your Scrapbooks
Getting Rid of Mistakes in Your Scrapbooks
Preservation and Making Copies of Your Scrapbook
Photograph Mosaics and Markers in Your Scrapbooks
Faux Wax Seals, Tearing, and Fraying -Scrapbooks
Leather Look, Accents, and Punching -Scrapbook
Ribbons and Lace to Spice Up Your Scrapbooks
How to Use Feathers & Dried
Flowers in Your Scrapbook
Stickers, and Rubber Stamping in Your Scrapbooks
Puzzle Pieces and Sequins in Your Scrapbooks
You Are A Diamond So Scrapbook About Yourself
Patterning and Spacing in Your Scrapbooks
Use Clippings and Kid's Art in your Scrapbook
The Theme and Title of Your New Scrapbook
Use Order and Text to Give Life to Your Scrapbook
Easy Steps to Scrapbooking with Young Kids
Get Organized And Use Your Scrapbook Storage
Hints And Tips On Scrapbooking Baby?s ?Firsts?
These Are Slowly Destroying My Scrapbooks!
Need A Scrapbook Journaling Idea?
How to Use Textured Paper Backgrounds - Scrapbook
Scrapbooking Tips And Tricks For Photos And Images
Photographs and the Use of a Collage
in Scrapbooks
Scrapbook Photographs
Scrapbooking Yourself as an Individual
Scrapbook Photos - Getting Adventurous
Use of Color and Photographs in Your Scrapbook
Household
Budget/Household Finances
Making a Successful Budget
Budget Worksheet to Printout
Basic Frugal Budgeting
Definitions and Guide to Loan Terms
Ten steps to building a good credit history
Finding a loan with bad credit
What Debt Settlement Companies Don't Tell You
Credit Reports- Ways to Improve Your Score
Types of Home Equity Loans & Line of Credit
Tips and Ideas on Saving Money
Finding a loan with bad credit
Why Bad Credit People Pay Higher Rates
Ways to Avoid Identity Theft
Ways to Prevent Credit Card Fraud
Easy Ways to Save Money on Electricity
Online Games
Hangeroo Game
Mahjongg Game
Checkers Game
Space Invaders
Tetris Game
Flashman(Pac-Man)
Crossword Puzzle
Wordsearch
Trivia
