Hi Nancy,
We just started a
sale on springform pans. Our friends at Nancyland can save up to
50%!
Plus they can get this free recipe guide, ?Easy
Cheesecakes from A to Z?.
And here?s my all-time favorite cheesecake recipe, a white chocolate cheesecake.
How
to Make a White Chocolate Cheesecake
This
is a great cheesecake recipe. The white chocolate makes this cake particularly
rich. Use a good quality white chocolate with high cocoa butter content.
Serve this cheesecake plain or with a topping. You can use
pie filling for a topping or mix one cup fresh strawberries, raspberries, or
blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the
sugar dissolve in the juice.
You will need a nine or ten-inch springform pan. Our
glass-base springform pans are perfect.
For the crust:1-2/3
cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
For the filling:4
8-ounce packages of cream cheese
1-1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1-1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars
Preheat the oven 350 degrees.
1. In a nine or ten-inch springform pan, mix the graham
cracker crumbs, melted butter, and sugar together. Press the mixture across the
bottom of the pan and up the sides to form the crust. Put the crust in
refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese
and sugar together. Add the eggs and vanilla and beat until smooth. Drizzle in
the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After
ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate
the cheesecake to cool completely.
Baker?s note: Drizzle in the
chocolate while it is still warm. If the chocolate cools too rapidly, you will
have clumps in the cheesecake.
You can
purchase a variety of springform pans at
The Prepared Pantry
plus the white chocolate that you will need for this cheesecake.
Dennis Weaver
www.preparedpantry.com
The Prepared Pantry
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Recipe
Any time a recipe calls for solid shortening, that means
Crisco. I always use Crisco butter flavored.
I fixed this yesterday for Sunday lunch, and this recipe is very good.
Chicken Supreme
4 boneless, skinless chicken breast halves
4 T. butter
1/4 lb. sliced fresh mushrooms
1 cup sour cream (low fat in this recipe will not be as tasty)
1 (10oz) can cram of chicken soup
1/2 tsp garlic salt
dash of Watkins pepper
1/2 tsp paprika
1 cup shredded Swiss cheese
Heat oven to 350?. Saut?chicken in butter until lightly browned. Place chicken
in greased 8 x 8 dish. In skillet, saut?mushrooms until lightly browned, add
sour cream and soup. Cook and stir for 1 minute, scraping bits from bottom of
pan. Add garlic salt and paprika. Pour mixture over chicken. Bake for 30-35
minutes, until juices run clear. Sprinkle cheese over chicken; bake another 10
minutes until cheese is melted and bubble.
I served the delicious sauce over noodles.
Brenda IN
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Has anyone had any experience with the Pancake Puff
advertised on TV? It is like a cupcake pan and they show how one can make
individual pancakes, filled cakes, etc. I saw one on sale in a Rite-Aid, but
there were no opened instructions or any further information about the product.
I did not want to buy "a pig in a poke." I think on tv it is advertised for
$19.99
Mary Kay in Manasquan, NJ
Comment
Pancake Puff (Does it Work? segment - text
Pancake Puff
(Video)
Nancy Rogers
Hi Nancy, sounds like you really had a wonderful visit with
your amazing family. I am so glad you were all able to get together. So often
our family's get spread out and people just make no effort to keep connected.
Such an important thing in our lives!
For Amy in Tennessee on Turnips. I just love them! And to me the best way
to eat them is peel, quarter, boil in salted water till tender. Then lots of
butter, pepper, parsley. Salt if needed. That's my favorite way. I also put them
in stews along with potatoes, they are great mashed like a potato with a bit of
parmesan cheese added along with some butter. I am sure we are going to see many
ways to fix these from our other members, but these are the ones I like best!
Hope your family enjoys them.
Billie in Fl
Wacky Mac
is a great-tasting pasta that has four fun and wacky pasta shapes ? wheels,
shells, spirals and tubes. WACKY MAC's Veggie Shapes and Veggie Spirals are also
available in four colors! Between the colors and shapes, salads take on a whole
new look and casseroles have a new surprise in every bite. You will find WACKY
MAC is the perfect partner to your favorite sauces ? marinara, alfredo, or even
primavera. Any one of them can be used ounce for ounce, in most any dish calling
for pasta. This is for MsC who wanted to know what it was. It can be found in
the pasta aisle along with all the other pastas and noodles. As I said in the
recipe for the Sweet Three Bean Salad another pasta could be substituted for it.
Carol in MA
Hi Nancy! I am glad that you had such a great visit with your
family. I have a request for everyone out there. My mother and I will be
providing refreshments for a bible study in a couple of weeks and we are
the last ones to bring something (yikes!) so we need some really fantastic, but
simple ideas. I have to travel 45 miles to get to this activity, and it will be
in the morning/early afternoon, so I need something that can be prepared the
night before. If anyone has any TNT ideas - please let me know. I was looking
for something maybe a little brunch-like. We have already had lots of fancy-cut
sandwiches and pretzels.
Thank you so much, Brandi in Ozark
For Daddy's Baby Shower:
I have thrown several showers, and this game is one that the men will probably
enjoy. Melt some chocolate candy bars, different varieties. Put the melted bars
in the middle of new diapers. Then, by look or smell and guess what the candy
bar is. (or was!) The one who gets the most wins, or has the strongest stomach!
Lori in IL (As I say this to my husband, you should see the face he makes as he
is laughing.)
I got in all the mail hung up in my mailbox since March 10th.
I will start sorting through it tonight and posting it in newsletters tomorrow.
Nancy Rogers
For Tona in Bama, re: the Easy Chicken Meal;
I cannot seem to remember how much butter 1/4 pound is. Is that one stick?
Thanks, the recipe looks good. I am also anxious to try the amaretto recipe!
Lori in IL
I have been reading the various recipes for pea soup
and have never seen the one I make. I like bean, hubby likes pea, so when I make
the soup I put in half peas and half great northern (or navy) beans. Of course,
the amounts vary with the amount of soup you are making. This makes a great soup
and we are both
satisfied (^_^)
*~Mary Alyce in WI~*
I have always made my Italian Beef using rump roasts.
I am told that you can use chuck roasts or any other cheaper cut of meat. Has
anyone had any experience using a lesser quality meat for making Italian Beef.
If so, did it turn out okay, not too greasy? Thanks for your help.
Sue, Illinois
Oh, Fried Pies! Brings back memories of when I was a
newlywed in the 50's. We used Pillsbury Pie Mix and Blackberry or Strawberry
Preserves and they were yummy. Thanks for the memory.
Anita in Camarillo
In the April 6 n/l, Scarlett in FL asked for recipe(s) for
coconut custard pie. I had two in my newsletter files. Here they are. I hope one
of them is what you need.
Barb in OKC
Coconut Custard Pie
1 cup flaked coconut, divided
1 (9-inch) unbaked pie crust
3 eggs
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Preheat oven to 425. Toast 1/2 cup coconut; set aside. Bake pie crust 8 minutes;
cool slightly. In medium bowl, beat eggs. Add milk, water, vanilla, salt and
nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into crust. Sprinkle
with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350; bake 25
to 30 minutes longer or until knife inserted near center comes out clean. Cool.
Chill if desired. Store leftovers covered in refrigerator.
Tona in Bama
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Old Fashioned Egg Custard Pie
1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell
Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well.
Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400
degrees then reduce heat to 300 degrees for 15 more minutes.
Lisa
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A question about the shower cleaner using JetDry. Is there
any danger of making the shower/bathtub floor slippery using this product. I
know you have to be careful when using car wax on shower walls that you don't
get any on the floor. Just want to make sure it's not slippery before I try it.
I adapted the following recipe from a "deep fry" recipe so that is uses much
less oil and also less salt.. My husband really likes it. I'm not a great
chicken eater, but I like it, too.
Baked BBQ Fried Chicken
3 boneless chicken breast halves
2 eggs
1/4 c. water
1/4 c. milk
All-purpose seasoning or seasoned salt
Flour
Canola oil
Bottled barbecue sauce
Place chicken in plastic bag and pound until even thickness (not too thin). Cut
each breast into strips. Mix egg, water and milk to make an egg wash for
chicken. Season flour with all-purpose seasoning or seasoned salt. Heat a small
amount of oil in large skillet. Dip chicken strips in egg wash, then in seasoned
flour, then again in egg wash and again in flour. Place strips in hot oil in
skillet. Brown on one side and then turn and brown on other side. Cook chicken
in skillet until almost done.
Spray a 9 x 13 dish with pan spray. Spoon a small amount of barbecue sauce into
dish. Place browned chicken strips on top of barbecue sauce and top with more
sauce. Bake at 300?F for 10 to 15 minutes or until chicken is glazed with BBQ
sauce.
(Note: I use my own barbecue sauce rather than bottled in this recipe.) Nancy
and everyone -- have a great week!
Eureka, IL.
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On April 6th, Linda of NM wrote in what looks like a winner
of a Blackberry Cake...but she omitted the size of the baking pan. Please,
Linda, can you do that now?? Thanks!
Barbara of Bayside, Queens, NY
Corrected Recipe is
Blackberry Cake
3-1/2 c. flour
1 c. shortening
2 c. white sugar
1 c. sour milk
1 tsp. soda
1 c. blackberries, drained
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
1/2 tsp. salt
4 eggs, unbeaten
Cream shortening and sugar. Sift dry ingredients all but soda. Stir soda and
milk in. Add alternately dry ingredients, eggs and milk mixture. Lastly fold in
berries. Bake a 9 by 13 pan in 350 degree oven.
Linda NM
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Recipe
This is for Amy B in Tennessee on fixing turnips. I
first wash the turnips well. Then I peel them deep. You want to peel them deep
enough to get through the layer of skin and into the meat itself. I didn't know
this for a long time and every time I would cook them they would be bitter and
would end up throwing them out. I then cut them in small or medium chunks and
add enough water to cover them. Cook the turnips till they are tender with some
salt to taste. I also add black pepper to mine. If there is a lot of water on
them after they are cooked I will pour most of it off and add lots of butter,
dry coffee creamer to taste. Then I will stir the coffee creamer till it is
dissolved. If you think that stirring the coffee creamer will break up the
turnips to much you can save some of the water that you cooked the turnips in
and add the creamer to that and stir till dissolved. Then add that to the
drained turnips alone with the butter and stir. Some people add a little sugar
to taste.
Pat in S.W. Okla
The April 6th Recipes had so many good recipes, I want to
make them all.. Thanks everyone, for all the good recipes , Tona in Bama , has
so many good recipes I have tried many of them and they are all goos.. Thanks..
Nancy, Glad you had such a good visit with your family, they all sound like fun
people.. Thaere is nothing like a fun family reunion..
Lori in Oregon
Hi Nancy and Nancylanders. I have a request for a recipe from
my son and daughter-in-law. They are looking for a clone for the Warm Bacon
Vinaigrette Salad Dressing from Applebee's. I have to admit I'll appreciate it
too, it's delicious. Thanks in advance and have a great day.
Darci in Delaware
Granola bars
1/2 cup soft margarine
1/4 cup brown sugar
1/3 cup liquid honey
1 tsp vanilla
2 cups rolled oats
1/4 cup ground flax seed
1 tsp cinnamon
1/2 cup each, chocolate chips, pumpkins seeds, dried cranberries, or any kind of
chopped dried fruit, dates, raisins.
Heat oven to 325,line 8 inch pan with foil and lightly grease. In large bowl
cream together brown sugar and margarine. Stir in honey and vanilla , add the
remaining ingredients, mix well. Transfer to pan and press down. Bake for 35 to
45 mins until , golden and firm to touch.
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Banana loaf
1/2 cup margarine
2/3 cup brown sugar
2 eggs
3 bananas
1 1/2 cups flour
1/2 cup ground flax seed
1/2 cup wheat germ
1 tsp baking powder
1 tps soda
1 tsp vanilla
1 cup pumpkin seeds
1 tsp cinnamon
Cream margarine and sugar add eggs, beat well. Add bananas, mix in flour , wheat
germ, flax, baking powder, soda and vanilla and cinnamon. bake in greased and
floured bread pan , 350 for 45 mins or until tooth pick inserted come out clean,
cool on wired rack. I use frozen bananas that have thawed, if using fresh you
might have to add a little milk if dough is too stiff.
Cindy, Comox, British Columbia, Canada
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I am looking for a recipe which I think appeared in your
newsletter in 2004 (tried archived recipes but they are from 2005 until today).
Did you have the newsletter in 2004? If so, is there a way to search the
2004 newsletters for the recipe? It is for a cabbage soup made with cole slaw
mix, ground beef, canned tomatoes, celery, onion, and I do not remember what
else and/or how much of each. We liked the recipe very much but I lost my copy.
Is there a way to help me find the recipe?
Mae Tischler
Comment
I have a copy of them on my computer backup but not online. I hope to in the
future to get them online. I have no way of searching for a recipe that is not
online at this time. It will not be in the near future.
Nancy Rogers
Would like some recipes using Quinoa grains. Thanks so
much.
Pat in Ironton, MO
Yes, we all had a good time, but a very long drive home and
we went through the Petrified Forest and the Painted Desert, on our way home.
Nancy will be coming over to Lubbock sometime this week. We plan on going to
lunch.
And wish you guys would say a pray for me. Have to go to the Cancer Center here
in Lubbock , the 24th for more test. Hope everyone is doing ok.
Debbie in Lubbock
For Karen in Texas I have a salad that might be similar to
the one you are looking for.
Pasta Salad Roma
4 cups (8 oz) cooked, drained spinach pasta --or use multi colored various
shapes pasta
14 1/2 oz can stewed tomatoes cut up
6 oz jar, undrained, marinated artichoke hearts
1/2 cup pitted ripe olive slices
1/4 cup chopped onion
green pepper, chopped
2 tbsp fresh chopped basil or 1/2 tsp dried
2 tbsp Parmesan cheese
2 tbsp wine vinegar
1/2 tsp salt and 1/4 tsp red pepper flakes.
Combine onion, basil, oregano, cheese, vinegar, salt and pepper in bowl. Toss.
Place pasta, tomatoes and juice, artichoke hearts, marinade, olives, to mix.
Chill.
***I find this a little bland for my taste so I add some bottled Italian
dressing to it.
Sunny in Minnesota
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For Pat-IL: This might be the recipe you were looking for. It was easy for me to
find because I had thought about making it over the weekend. I copied this to my
file exactly as Barbara in Al sent in.
To Die for Roast
3 pound beef roast (cheapest, chuck works best)
1 pkg Hidden Valley ranch dressing mix
1 pkg gravy mix
1 pkg Italian dressing mix
1/2 cup water
My method: Place roast in slowcooker. Mix the 3 pkgs of dry seasonings with the
water and pour over the roast. (I do not brown the roast first.) Cook on low 7-9
hours, depending on your cooker. Some of the newer ones cook very hot and may
not need that long.
Once mine is done, I carefully remove all the meat to another dish. It has
usually pretty well fallen apart by that time. It will be VERY greasy because
there is a lot of fat on chuck/cheap roasts, but that is what makes them good. I
let it cool, then take all the visible fat off and toss it out, leaving just the
lean. I cut the lean into slices, or chunks or shreds, depending on how I am
going to serve it. Refrigerate. I then put the liquid from the cooker into a
large jar and refrigerate it. ALL of the fat in the gravy will rise to the top
and you can just lift it out, leaving a delectably, good gravy. Mix the meat and
the gravy together and oh, my gosh is it good! You can use the meat with or
without the gravy for various ways of serving it.
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Susie in Indy, I am sorry you are needing this surgery. You have worked hard and
I hope you have a swift recovery. Sometimes we women aren't very good at taking
a break from work, so may I suggest gathering around lots of good books and
movies while you recuperate.
Nancy, your family reunion sounded wonderful! I'm sure you look forward to it
each year. I especially like hearing about the airstrip. What a nice community
of families. I have loved watching airplanes for as long as I remember, so I'd
like being there a lot! You are truly blessed with friends, family and all our
newsletter family too.
Doris, S. Indiana
Hi All,
Amy B in Tn. wanted to know what to do with turnips. I was raised eating them in
stews and my grandmother put them around her oven roasts with the carrots and
potatoes. Nowadays, since I'm the only one in my family that likes them I cook
them with potatoes and rutabaga's then either just eat them that way or mash
them all together (like mashed potatoes). You could "slip" them in by cooking
them with the potatoes and mashing all! Just gives a little difference to the
flavor and consistency.
For Teresa in Seattle the following is the Bourbon Chicken recipe I use ( My
youngest daughter loves this dish). I got it from the About.com site but
"tweaked" it a bit.
Bourbon Chicken
1-1/2 pounds chicken thigh meat
2 T olive oil
1/4 c light soy sauce
2 T red wine vinegar or red rice wine vinegar
2 T good bourbon whiskey ( I buy those little bottles for $1 to use for
cooking!)
2 T brown sugar ( or up to 4 T depending on your taste)
1 green onion, washed and cut into thirds (I didn't use this as my daughter
doesn't like onion anything!)
2 slices of ginger
2 cloves of garlic crushed
Place the chicken thighs in a 9x13 dish. Combine the remaining ingredients and
pour over chicken. Cover and marinate in the fridge for at least 4 hours,
preferably overnight. Turn the thighs occasionally to make sure they all get
completely soaked in the marinade.
Preheat over to 350. Bake uncovered for 45 minutes to 1 hours. Serve hot with
rice or side dishes of your choice.
When I make this I cut the chicken into strips and put everything in a ziploc.
Then every hour or so I would toss everything around in the bag to make sure it
was well marinated. When I cooked it I stir-fried with olive oil and a little
sesame oil. Served over rice.
I've tried this with white meat but it doesn't come out the same. You really
need the thigh meat for the right texture and taste.
It sounds like you had a wonderful time with your family!
Sue in Fl
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Phoebe in W Atlanta, GA~
To glaze carrots, first steam them until still tender crisp. Melt butter
in skillet and add brown sugar or honey, cook for a minute or two. Add orange
juice and carrots. Cook until liquid becomes a glaze and carrots are cooked as
desired. Add salt and pepper to taste. Optional seasoning according to your
family?s taste can also be added. You can use chopped green onions or chives,
tarragon, anise, parsley, coriander, small dash vanilla, etc.
FL Jill
To Boots, You question on how to delete address's from a
message you want to delete. You were directed correctly in that you must
hilite all the addresses. I have Microsoft XP and I have to go to "Forward" then
Edit at the top left on your screen, hit edit, then press on select all. This
will highlight all the address's that you don't want, then hit delete. and poof
they're gone
Don
Hi!
Can anyone tell me if you can bake/cook with SILK soy milk just as you would
regular milk? Thanks!
Christine in Arkansas
Comment
I looked up the answer to that for myself a few weeks ago. This link may help
you.
http://www.silksoymilk.com/AppetiteAppeal/CookingTips.aspx
Nancy Rogers
This is for Angie in Ohio asking about Hellman's mayonnaise
with lime in it.
I tried it and I thought it was good.
June in Richmond Va.
For the person who wanted to know how many cups in a 1 lb.
box of powdered sugar. My box says 3-3/4 cups per 1 lb box.
Abby and Brenda/Alabama
Nancy:
I am so glad you got to spend so much time with your family. I know you enjoyed
every minute of it. You don't ever feel guilty about us you just take time with
your family while and when you can.
This is for Scarlett/Florida.
This is my Mom's coconut pie recipe and it is called Mama's and I wouldn't make
it any other way. Don't know if it is the one you lost but if you try it I bet
you will like it and it is so easy. My Mom don't make anything that isn't easy.
LOL
Brenda/Alabama
Mama's Coconut Pie
3 eggs
1 cup sugar
3/4 stick margarine, melted
1-1/2 cups flaked coconut
1/4 cup buttermilk
1 teaspoon vanilla
1 unbaked pie shell
Mix all ingredients except pie shell. Pour into shell and bake 10 minutes at
375?,then reduce heat to 300? and bake until golden brown. Cover edges of crust
to keep from getting too brown the last few minutes then remove and let brown.
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Dear Nancy this is for Boots in Va. about the addresses on
forwarded E-Mail. On your Fwd. e-mail highlight the addresses (blue them)
and hit the Backspace key. If this does not work, try one e-mail fwd. at a time.
I hope this helps.
Bear in La.
Sher in Pa wanted to know about confectioner's sugar.
There are about 3 3/4 cups in a pound. It varies depending on whether or not it
has been sifted. I have seen anywhere between 3 and 4 cups.
Betty in ME
Nancy I know that you had a good time away but I know that
you are happy to be back home. We all enjoy getting away but I have learned that
there is no place like home.
In the 4/6 newsletter Scarlett in Florida was looking for a recipe close to the
Coconut Custard Pie recipe she misplaced. I hope one of the following is what
she was looking for. Also I have made the first pie many times.
Coconut Custard Pie
4 eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2-1/2 cups scalded milk
1/2 to 1 cup flaked coconut, depending on taste
Scald milk while preparing remaining ingredients. Beat eggs slightly; stir in
sugar, salt and vanilla. Gradually stir in milk. Add coconut. Pour into unbaked
9" pie shell. Bake in preheated oven, 400? for 25 to 30 minutes or until a knife
inserted half way comes out clean. Also makes a nice custard dessert. Fill
approximately 6 small cup containers.
My sister-in-law uses this recipe all the time. We have had the pie and it is
excellent.
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Coconut Custard Pie
4 eggs, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
3 cups milk
1 cup coconut
1 teaspoon vanilla
1 unbaked 9" pie shell
Combine eggs and sugar; add salt and milk, then the coconut. Add vanilla and
blend well. Pour into pie shell. Bake in 425?I oven until custard sets, about 30
minutes. Cool.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe.
Susie Indy
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Recipe
These are great breads for gifts or family treats, I make for
church gifts and decorate with nuts, cherries and cream cheese frosting, and or
glaze
Emma Patrick
Hawaiian Pineapple Banana Bread
3 c all-purpose flour
2 c sugar
1 ts baking soda
1 ts ground cinnamon
3/4 ts salt
1 c chopped pecans or walnuts
3 eggs, beaten
1 c vegetable oil
2 c (about 5) mashed ripe
bananas
2 ts vanilla extract
1 cn (8 oz.) crushed pineapple, drained
Preheat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon and
salt in a large bowl; stir in pecans. Combine remaining ingredients in a
separate bowl; mix well. Pour wet mixture into dry mixture, stirring just until
dry ingredients are moistened. Spoon batter into two greased and floured 8-1/2 x
4-1/2 inch loaf pans. Bake for about 1 -1/2 hours or until a wooden toothpick
inserted in center comes out clean. Cool in pans for 10 minutes; remove from
pans and let cool on wire racks.
Emma Patrick
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Recipe
Hawaiian Nut Bread
Sugar Free (made with honey)
3 c flour
1-1/2 ts soda
1 ts salt
1 ts cinnamon
1 c chopped nuts
3 eggs
2/3 c. bananas
2 ts vanilla
1 c honey
1 c oil
1 (15 oz.) can crushed pineapple, drained
Combine dry ingredients, stir in nuts. Combine wet ingredients and add to dry.
Stir until moist. Spoon batter into 2 greased and floured 9"x5"x3" loaf pans.
Bake at 325 degrees for 45 to 55 minutes. Glaze if you prefer (I glaze with
pineapple and conf. sugar and spoon or brush on) or eat plain, (cream cheese is
good too!)
Emma Patrick
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this is for Loretta in Va
Suet/Plum Pudding
1 cup milk
1 cup chopped suet
1 cup molasses
1 tsp baking soda
3 cups flour
1 cup raisins
1/2 tsp cinnamon
1/2 tsp nutmeg
In a large bowl combine suet, molasses, milk, baking soda, flour and raisins.
Place batter in covered pudding mold, or coffee cans and steam, for 3 to 4
hours. Serve with a Hard Sauce on pudding
This recipe was handed down from my Mom and her Mother. We always had it for
Thanksgiving and Christmas.
Mary in Va
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These are tender, buttery melt in your mouth cookies! from
Delicious Pecan Sandies
1 cup of granulated sugar
1 cup of confectioners sugar (may be sifted if desired)
1 cup of shortening
1 cup of butter
1 tbsp vanilla
2 eggs
4 cups of all purpose flour (may be sifted if desired)
1 tsp of cream of tartar
1 tsp of salt
1 tsp baking soda
2 cups of chopped pecans
1/2 c of granulated sugar for decoration
Preheat oven to 375 degrees. Blend together flour, soda, tartar and salt in a
large bowl then set aside.
Cream shortening, butter, confectioners sugar, and granulated until light and
fluffy (I like to use a mixer for this) then add the eggs one at a time. Then
add vanilla. Gradually blend dry mixture with the butter, sugars, egg and
vanilla mixture. Stir
in chopped pecans. Refrigerate dough for about 2hrs. Once dough has chilled,
roll dough into balls and then roll the balls in the granulated sugar. Bake on
cookie sheet for approx 12 minutes or until the edges are browned gently. Cool
on cooling rack. Makes about 5 -7 dozen depending on the size of the cookies.
Emma Patrick
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Recipe
Nothing beats cookies as a sweet treat to round out a picnic. They're easy to
transport, require no plates or utensils, and everyone loves them.
Pecan Sandies
1/2 lb (225 g) butter at room temperature
1 cup (250 ml) sugar
1 egg
2 tsp (10 ml) vanilla extract
1/2 tsp (2 ml) salt
2 cups (500 ml) all-purpose flour
1 cup (250 ml) chopped pecans
1/4 cup (60 ml) sugar mixed with 1/2 tsp (2 ml) cinnamon
Cream the butter and sugar until light and fluffy. Stir in the egg, vanilla, and
salt. Stir in the flour until smooth, then add the pecans. Chill covered for 45
minutes. Divide the dough into three or four pieces and form each into a log
about 1 1/2 inches (7 cm) in
diameter. Wrap in plastic wrap and chill for 2 hours. Spread the sugar and
cinnamon mixture on a plate and roll the logs in the mixture to coat the sides.
Cut the dough into thin slices and place on an ungreased baking sheet. Bake in
batches in a preheated 350F (180C) oven until the edges are golden, about 15
minutes. Transfer to wire racks to cool. Makes about 48 cookies.
Source: Bon appetit from the Chef at Worldwide Recipes
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Recipe
For Amy B,
When I was growing up, I hated turnips, but now I love them. I had them
at a very nice restaurant and they were mashed or pureed and were so good. I fix
them just like mashed potatoes with lots of butter. I do mashed cauliflower like
this too.
Ann in TX
Good morning from a snowy glen in Scotland
Hi Nancy, it was good to open up the black box and get all your Family news, you
all seem to know how to let your hair down and have a jolly good shindig. Sounds
like you may you need a holiday to recover.
As predicted last week it was the lull before the storm. Most of the UK had
heavy snow over the week-end, my youngest Son and his Girlfriend were thrilled
to have snow in London??!!?? Yuk.
Hi Loretta in Fl
I hope your tears were for joy, I would hate to think I upset anyone. Over the
years I have met or spoken to many Americans and am always amazed how many have
Scottish or Irish ancestry. My Husband and I have had requests from many asking
for genealogy searches. I wonder if the Scots became so fed up with the weather
they emigrated en masse. I do hope you all don't think the shenanigans and
tartan wear on the New York Scottish fair makes you think we are all clad in
tartan and red haired. My family and I were watching it on tv and had a good
laugh at some of the get ups especially the gigantic, oversized sporrans. When
we came over for a wedding, we with the Groom carted out kilt outfits for all
the men who had roles in the wedding party. I believe it is quite an honour to
have your own tartan, our family has quite a nice dress tartan (worn at weddings
etc.), but I much prefer our hunting tartan. Re. your birthday plum pudding, I
initially thought it may be clootie dumpling, but it is a long and laborious
labour of love - talking months to prepare, so I think it was more likely to be
plum duff, I have enclosed a link for you to look at and if it doesn't ring any
bells let me know.
http://www.cooksrecipes.com/dessert/plum-duff-with-rum-sauce-recipe.html
Sue in Fl
thanks very much for the conversion links.
Sylvia in Scotland.
Hi Nancy, Ditto, Siggy and Everyone in Nancyland. I too
remember the Spanish Bar Cake. My Mom would buy this cake every Friday
when she went to the store for my brother and I. I have not tried
this recipe yet but will because I think it was the molasses that made
the cake dark and moist.
Betty in MD
To Mr. Myron Drinkwater: Thanks so much for the kidney
bean salad recipe. I made it over the weekend, and I love it!! I used low
fat mayo and I figured for Weight Watcher points, it's only 2 points per serving
(about 3/4 cup) It makes a yummy side or lunch. Thanks again!!!
Cheryl, North Olmsted, Ohio
Here is a muffin recipe for Dee in S. IL - and one that is
very good with coffee too.
Cinnamon Muffins
1/2 cup Crisco shortening
1/2 cup granulated sugar
1 egg
1 1/2 cups all purpose flour
1-1/2 tspn baking powder
1/2 tspn salt
1/4 tspn nutmeg
1/2 cup milk
TOPPING
1/2-cup sugar
1 -1/2 tspn cinnamon
3-tbspn margarine or butter, melted
In a bowl, cream shortening and sugar. Add egg; beat well. Combine flour, baking
powder, salt and nutmeg; add to creamed mixture alternately with milk and mix
well. Fill greased muffin cups half full. Bake at 350 degrees for 20 minutes.
(Toothpick test them for doneness.) In a shallow bowl, combine sugar and
cinnamon, Dip muffin tops in butter, then in cinnamon-sugar. Serve warm
Susana in Louisiana
Print this Recipe
This is for Lisa-Union Bridge MD. When I am hungry for sweet
rice I just make Minute Rice according to the box . Then I add enough Coffee
Mate's French Vanilla Creamer that you get in the dairy case to taste while the
rice is still hot. The Coffee Mate is sweet enough that you do not have to add
any sugar and with the vanilla already in it you do not have to add any vanilla.
Pat from SW Okla.
Pepper and Onion Smothered Chicken
6 T. balsamic vinegar
4 skinless, boneless chicken breast halves
3 t. olive oil
2 large onions, halved and thinly sliced
1 C. canned chicken broth
1 T. refined all-purpose flour (such as Wondra)
1 carrot, cut into thin strips
1 red bell pepper cut into thin strips
In a shallow glass or ceramic baking dish, pour vinegar over chicken breasts,
turning to coat well. Set aside for 5 minutes.
Meanwhile, in a large skillet over medium heat, warm 2 teaspoons of the oil. Add
the onions, cook, stirring occasionally until onions begin to brown.
In a grill pan or skillet, warm the remaining oil over medium-high heat. Drain
the chicken and add to the pan, cooking about 5 minutes per side. While chicken
cooks, add broth to onions, and cook until most of the liquid has evaporated.
Stir in the flour, carrot, bell
pepper, remaining 3 tablespoons vinegar, and cook until the pepper and onions are
tender and caramelized, about 10 minutes.
Place the chicken on four plates. Spoon vegetables on top of chicken
breasts. Servings: 4.
Tona in Bama
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For Boots in Va.
Put the cursor at the first of the emails and hold it down until you get to the
end of them-they will be highlighted. Go to edit & press cut--they will all go
away.
Hope this helps.
Lucy in Ky.
I just wanted to let you know how my husband is doing. It
doesn't look good, but you know I have a lot of Faith. Last week his oncologist
said the cancer is spread faster than they anticipated. They found another spot
on the left lung, the cancer in 2004 was the right lung. The prostate cancer,
the Dr. said leave it along, but they think it has spread to the liver. Now they
found that his aorta has gone from 4.9 in Sept. to 5.9 last week. 5 is the
danger zone. His doctor said they are afraid his heart will not take the chemo,
so they have set him up to talk to surgeon the 23rd to see what they can do
about the aorta. His doctor said she would not give him but one year at the most
the way it is spreading. I told her she did not know My Lord! Please keep us in
your prayers! Thanks group!
Betty T. Ga
Hello everyone! We are enjoying some much needed sunshine
today! But the rivers are still rising in the already flooded areas here, and
more rain is coming this week. Up to 4 more inches. But God is good, and there
is a reason for such a wet spring. Folks, if you would, please pray for my Uncle
who has mesothelioma cancer and according to the doctors, is not long for this
world. Please pray for our families too. This will be my second uncle that has
passed away with this cancer in less than a year. Thanks.
I need a recipe favor from you all. My Mom had a recipe for a type of taco
salad that she can no longer find. She is dying for this salad, and we are
hoping you can help us. She remembers it being a layer type, and the bottom
layer is corn chips. It also uses Salsa instead of taco sauce. She said it could
have had the taco mix packets in the ground beef, but she does not think there
were any re-fried beans involved. There was also lettuce, tomato, onion etc. and
optional sour cream which in my opinion is not optional at all when it comes to
Mexican food. LOL! She thinks she could have gotten the recipe from a magazine
such as Taste of Home, but she can't remember. Does anyone out there have a
recipe that could fit this somewhat vague description?
To Amy B in Tennessee, I too am one that is not fond of turnips AT ALL!
But, I will eat turnip slaw (made like coleslaw) and a turnip casserole that one
of the ladies brought to my paint class. I can get the recipe for both if you
are interested.
Dee in Beautiful Southern Illinois.
