The easiest way to remove corn from a cob is to use a shoe horn. To remove corn silk, brush down with a clean toothbrush.

Strawberries can be kept for several days if you store them in a colander where air will circulate.

Add a little milk while cooking cauliflower if you want to keep it bright white.

Brenda IN

Well, here I go again, Nancy! Just can?t stay away for long!

Anyway, I am responding to Oma in LA (Lower Alabama) in the 4/24 newsletter looking for an old time Deep Dish Blueberry Cobbler. I looked and looked and there are so many different recipes, I am posting the link to http://whatscookin.proboards4.com/index.cgi?board=cobblers where she can check to see if one or two recipes look like the one she is looking for.

Just reminding everyone about your new web site, too! Just Email Address http://www.123-free-recipes.com/index.php. There are lots of great recipes (T & T) there! We would love for you to add your favorite TNT recipes.

Nancy, you take care and try not to work too hard!
Hugs, Chris in NM

I have some aged Tupperware that feels sticky when you touch it.
Does anyone have a cleaning solution for this condition? Thanks much for any suggestions. Thanks Nancy for your hard work.
Millie in MO

This is in response to the following
Elaine/Arlington TX who wrote asking about freezing yogurt in the April 23 newsletter.

I, too, had wondered about freezing for future use; but after calling the 800 number was told that freezing kills the active culture. I asked about frozen yogurt (found in the grocer's frozen food section) and was told that frozen yogurt is not a viable yogurt anymore, the live bacteria has been killed. It may have other health benefits over ice cream, but not the benefit of live bacteria.
Marsha, Omaha

New Sections to our newsletter
Bugs and Other Small Critters  
House Cleaning Ideas
Nashville, Tennessee  
Prayer Page for April

Earthquake Update:
Just in case some of you may have been wondering. As of last count from our local news, we have had 20 earthquakes. We didn't have any damage to our home, but there have been some local damage, structural in nature. Someone else was commenting on the noise. YES there was noise with it. One particular quake sounded like a very loud and very close huge clap of thunder. Most of them had the low rumble in the ground. The noise was unnerving to some, but what came afterwards was the most eerie and unnerving to me. After the noise and shaking was over, came complete silence. No wind, no birds, bugs, frogs, animals of any kind. Just dead silence. After a while we got used to it, but that very first time, it was like the whole world stopped breathing. Nothing like a good shake from the Almighty to remind us who we are, where we come from, and just how awesome He is!

To Mr. Myron Drinkwater: I'm sorry you didn't get the recipe. I sent it on 4/10. I looked myself for the newsletter, and actually didn't find it in any
of them. I guess it must have slipped through the cracks somewhere between my pc and Nancy's, and I didn't catch it. Anyway, hope you enjoy!

Here is my Moms recipe for the turnip casserole. Another lady at church made the same exact casserole, but I didn't like it. I could taste the turnips and
they were bitter. ACKkkk!!! Have a great weekend!
Dee in S. IL

Turnip Casserole
2 stalks celery, sliced 1/4 in.
1 large onion chopped coarsely
2 carrots, sliced thin
1/8 tsp. pepper, oregano, Italian seasoning, seasoned salt
2 cups crushed Cheeze-It crackers
2 or 3 large turnips, sliced
1 large green & red pepper, diced
1 cup grated cheese of your choice
1 can Cream of mushroom or Chicken soup
1 cup green beans
1 cup peas (opt).

Cook celery, onions and carrots in seasoned water in a 4 qt. kettle filled 2/3 full of water. Cook for 5 minutes adding remaining vegetables and cook another 5 minutes. Stir occasionally. Drain off liquid. Put in a Pam sprayed 3 qt. casserole. Spread grated cheese over vegetables. Spread undiluted soup over cheese, covering evenly. Sprinkle crushed crackers over soup. Cover & bake in a 350 degree oven for 30 to 40 minutes or until bubbly. Serves 6 to 8 people.
Dee in S. IL

Does anyone have a recipe for "Loaded Baked Potato Salad"?? I have heard of it, but haven't found the recipe. Any help would be greatly appreciated.
C from Oklahoma

A new section has been setup on our Message Board
http://whatscookin.proboards4.com/index.cgi?board=debbie

Debbie in Lubbock asked if she can have a section to add home remedies, tips, hints, information and everyday life. Debbie recently had her kidney removed due to cancer. It would be great if you drop by her section today and left her a welcome message.

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

Thanks to Nancy for the Memphis and Nashville link with your wonderful responses for me and thanks so much to all who so kindly responded. I'll be out there next week and to return the favor, I'll respond back as to where we went. We'll first be headed to St. Louis for a baseball game and two day visit.

I'm great at eating something and being able to duplicate at home so with some good advice on where to eat, maybe we'll all enjoy some unique items to make. Gosh, this is fun!
Anna

The lady that sent the sweet hot pickle recipe what size Tabasco bottle?
Mary in Ohio

Morning Nancy, have to chime in here, Susana Louisiana sent in an Okra recipe and I feel I must share my favorite way to eat this wonderful veggie. This is a very simple but is my favorite way to eat Okra. I wash it, cut in chunks and put in a saucepan. I use a 3 quart pan when I make mine and fill the pan about half way with the okra. Then I add 2 to 3 cans of good stewed tomatoes. I like the Italian style. Add some salt and pepper and then stew till the okra is tender. My mother cooked it this way all the time when we were kids, she always told us the reason some people will not eat okra is that is can be slimy. Well it can, but the acid in the tomatoes cuts this out. My son likes to add a touch of sugar to the pot which gives a really good taste also. (I use Splenda) Sometimes I add a good palm full of oregano.

Sylvia in Scotland, good morning to you too! Your recipes are single spaced when we read them, don't know why you get them back double. Perhaps Nancy, the pro, has the answer to that! I harvested some fresh basil and mint from my areo garden last night, it is such a great thing to have this growing right in the kitchen. I would love to have one of the small ones to do roses also. I have been hinting, Mothers day is right around the corner!

Comment
When Sylvia sends them to me the recipes are sometimes double spaced but are corrected before you see them in the newsletter.
Nancy Rogers

Nancy and Nancylanders,
A few years ago my mom and I went to Anchorage Alaska, It was so beautiful. We stopped at this restaurant, For the life of me I cannot remember the name. I know it was across from the Harley Davidson store. and it had a old fashioned car outside as decoration. I thought it was lovely. and they had this amazing soup. I think it was called Reindeer Stew. It was the best stew I have ever had. I would really love the recipe, if anyone has one like it. I do remember the restaurant was very unique, there were little bridges inside, going over little streams. It was something I will always remember!! If you ever have a chance to go to Alaska, You must eat here! I remember when we first arrived in ANC airport, I saw all these people in shorts, I figured, even with the snow, it wasn't THAT cold. wow. I was wrong. I took one step outside. ( I didn't have my jacket on at the time) and I walked right back in, got my oversized igloo jacket on, then walked out, still wondering how my breath didn't crystalize! The cold was well worth it. I loved getting on the highway out of driving by the mountains and the water. It was oh so beautiful. There are so many things that I want to mention, But I think Nancy might ban me from writing to the N/L anymore :)
Anyway, Here is a very good recipe, My family loves it, hope you do too!

Milk Potato Casserole
2 Cups potatoes, peeled and cubed
1/2 Cup melted butter
2 beaten eggs
1 tsp salt
1/4 tsp paprika
1/2 Cup milk
1/2 Cup shredded Sharp Cheddar cheese

Preheat oven to 350?.
In medium bowl combine potatoes, butter, eggs, salt and paprika and mix well. Place mixture in a buttered 2 quart baking dish.
Pour milk over top. Bake 40 minutes. Sprinkle top with shredded cheese and return to oven until cheese is melted.


I think I probably got it from this newsletter, but failed to mark who from and the date. But it is delicious!
Dawn, in Cape Cod MA, Glad you liked them they have become a Family Favorite here!
Chrissy in Middle Ga

This is for Mary Jo New Orleans, who wanted a recipe for Mexican Coleslaw. I sometimes add red and yellow peppers for more flavor and color.
Robbie IN

Mexican Coleslaw
Makes 10 to 12 servings.

Mix together:
4 c. cabbage, finely shredded
1 large onion, chopped
1 medium green bell pepper, chopped
1 small jar pimento, chopped

Mix together and pour over cabbage mixture. Refrigerate 2-4 hours before serving.

1/2 c. mayonnaise
1/4 tsp. coriander
1/2 tsp. chili powder
1/2 tsp. liquid smoke
1 tsp. sugar
salt to taste
Pepper to taste
Robbie IN

In the 4/24 newsletter, for Judith (Smith) Dennis or Reeva in Tx: in the Sausage Pilaf Recipe I could find no listing for amount of rice in the recipe. It sounds like my kind of recipe but I need further instructions please. Thanks.
jsham in AR

I needed to thank Grannygirl in Ohio for the Mexican Lasagna. At first I was skeptical of not cooking any of the ingredients before assembling. However, it was fast, easy and really, really good, as my husband can testify. He ate a lot of it!! I put it together when I got home from work and it was ready for dinner that night. Thanks.
Janice in Kansas

Old Fashioned Onion Soup Au Gratin
3 cups meat broth.
6 medium-sized onions, chopped.
1/2 teaspoon salt.
4 tablespoons flour.
2 tablespoons cold water.
Pepper.
Toast.
Parmesan cheese.

Cook the chopped onions in a small amount of water until tender. Add 2 tablespoons of fat from the meat broth or the same quantity
of butter and let the onions cook down in this until they are yellow. Mix them with the meat broth and salt and thicken with the flour
and cold water which have been blended. Cook for a few minutes. Season with pepper as desired. Pour the soup into bowls or soup
plates, place on top a round or slice of toasted bread, and sprinkle grated cheese over the bread and soup. Serve at once.
Nancy Rogers

Baked Cheese and Macaroni
2 cups macaroni or spaghetti, broken in small pieces.
4 tablespoons flour.
4 tablespoons butter.
2 cups milk.
3/4 pound American cheese.
1 teaspoon salt.
Butter.

Soft bread crumbs.
Cook the macaroni or spaghetti in 2 quarts of boiling salted water until tender. Drain. Make a sauce with the flour, butter, milk, and
salt. Grate or cut the cheese into the sauce, reserving a little to grate over the top of the dish.

Place the macaroni in a buttered baking dish, in alternate layers with the cheese sauce. Scatter the extra grated cheese over the top
with buttered bread crumbs. Bake in a moderate oven (350?F.) until sauce and macaroni are hot through and the crumbs are brown.
Thanks to everyone who sent in info on Brining fresh pork before cooking. I brined fresh pork chops the other night and they were moist and full of flavor. I pan fried them and did not use additional salt in cooking and I was very happy with the results. I will definitely use this method in the future.
Billie

Old Fashioned Harvard Beets
6 medium-sized beets.
Vz cup sugar.
*/2 tablespoon cornstarch.
z cup vinegar.
2 tablespoons butter.
Wash beets, cook in boiling water until tender, remove the skins, and cut the beets into thin slices or cubes. Mix the sugar and cornstarch.
Add the vinegar, and let the sauce boil for 5 minutes, stirring constantly. Just as the sauce is taken from the fire add the butter.
Pour sauce over beets. Let them stand on the back of the stove for a few minutes so that the beets may absorb
absorb the sweet-sour flavor of the sauce.
Nancy Rogers

Baked Perch
1 lb of perch fillets (substitutable with other types)
Cooking spray
2 TB Italian style bread crumbs
1 tsp. parsley
1-1/2 cup parmesan cheese
1/2 stick of melted butter

Preheat oven at 450?F. Spray baking pan with cooking spray. Create one layer of fillets on bottom of pan, covering the entire bottom. For the topping, mix bread crumbs, parsley, and parmesan cheese. Using a basting brush, spread melted butter on top of fish, and then spread topping covering all of the fillets. Bake fish for 12-15 minutes, depending on the size of the fillets; fish are done when they are white and flakey when tested with a fork.
McA

Baked Yellow Perch
Cooking spray
2 TB bread crumbs (Italian style optional)
1 tsp parsley
1 ? cup parmesan cheese
? stick of butter
1 lb fish fillets

Preheat oven at 450?F. Grease the bottom of a baking pan with cooking spray. Melt butter in a small bowl. Mix bread crumbs, parsley, and parmesan cheese in a small mixing bowl. Brush the melted butter onto the entire surface of the fillets, and then place them into the pan. Sprinkle topping mixture evenly over the fillets. Bake the fillets for 12 -15 minutes, until the fish is flaky when tested with a fork.

Good morning Nancy, I am responding to Suzie in Indy in the 4/24 newsletter who was asking for a flatbread recipe to make pizza. I am only enclosing links for you Suzie, ?cause we have never posted from a couple of the sites. It would also make this too long. Just press on any link and you will find tons of flatbread recipes! Or you could use flour tortillas (the large ones) or focaccia! I have had the lobster pizza at Red Lobster before and they use a flour tortilla for that dish. Yummy, too!

Olive Oil Pizza Dough and Flatbread

a web site with recipes for different flavors of flatbread.
Chris in NM

And for Laurie~ Muskegon,MI who wanted a T N T buttercream frosting recipe, here is:

Quick Buttercream Frosting from June 18, 2007 newsletter

As much as you may eschew using shortening, it?s critical here, as it prevents the frosting from becoming unpleasantly soft in warm weather.

1/2 cup (4 ounces) unsalted butter
1/2 cup (3 1/2 ounces) non-trans-fat vegetable shortening
a scant 1/4 teaspoon salt
2 tablespoons meringue powder (optional, for a smoother icing that holds its shape a bit better)
2 teaspoons vanilla extract
6 cups (24 ounces) confectioners' sugar or glazing sugar
4 to 6 tablespoons (2 to 3 ounces) milk

Cream together the butter and shortening until fluffy. Beat in the salt, meringue powder, and vanilla. Add the confectioners' or glazing sugar and 4 tablespoons of the milk, and beat well. Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a crust. Yield: 5 cups frosting. Hope you enjoy Bobby SC
Thanks for all you do Nancy!
Chris in NM

Hello Nancy & Gang,
Dawn, I checked out your blog and I really liked the kitty in the sun and the tulips were beautiful! Not to mention the food-lol.
To Christine in AK-This first cake is really good, but the second is a TNT family favorite that just begs for a summer picnic or pool party! I have dusted the sugar thru a doily and layed 4 whole strawberries on top-you can drizzle it with a light icing down the sides if you prefer.
Mimi & Tootie ^..^

Strawberry Daquiri Cake
1 Duncan Hines Strawberry cake mix
3 eggs
1/3 c oil
1 t vanilla
1 can Eagle Brand milk
1 can frozen strawberry Bacardi daquiri mix-thawed
8 oz Cool Whip
1 pint fresh strawberries-sliced
Baker's Joy
Prepare cake mix as directed on box, adding vanilla to mix. Pour in a sprayed 13x9. While cake is still hot, poke holes in it at 1" intervals with a wooden spoon handle. Mix sweetened condensed milk and daiquiri mix and pour slowly over cake in holes. Cool cake completely and frost with Cool Whip and top with strawberries.
Mimi & Tootie ^..^

Strawberry Cream Pound Cake
3 stick butter-softened (not margarine)
8 oz cream cheese-softened
2-1/2 c sugar
pinch of salt
2 t vanilla flavoring
1 t strawberry flavoring
6 eggs-room temp
3 c sifted all purpose flour
1 t baking powder
1 pint fresh strawberries-slice and slightly mashed
1/4 c confectioner's sugar
Baker's Joy
Preheat oven 350* and spray a 10" tube pan well with Baker's Joy. Cream butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating after each. Add flavorings. Mix flour and baking powder and add to batter alternately with milk. Stir strawberries and juice into batter in batches with a spoon gently and mix after each addition. Pour into pan and bake 1 hour and 30 minutes, or until toothpick inserted comes out clean. Cool 10 minutes in pan, then invert onto a rack and cool completely. Dust with sugar if desired.
Mimi & Tootie ^..^

Bacon 'n Eggs Crescent Sandwich
1 tube refrigerated crescent rolls 1/2 cup milk
1 tablespoon onion, chopped 1/2 pound bacon
4 cheddar cheese slices 2 eggs

Cook the bacon crisp; crumble. Heat oven to 375?.
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon.
Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set. Tona in Bama
Resubmitted by *~Mary Alyce~* from WI

For Christine in Arkansas:

Magic Strawberry Cake
3 cups fresh strawberries, sliced
5 tbsp fresh orange juice
1-1/4 cups sugar
1 cup all-purpose flour
1/2 cup milk
3 tbsp butter, melted
1 tsp baking powder
1 tsp salt
1 tbsp cornstarch
1 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees. Butter a 9" baking dish. Arrange berries in bottom of dish. Pour orange juice over berries. Combine 1 cup sugar, flour, butter, milk, salt and baking powder in large bowl, and blend until smooth,. Spread over strawberries. Mix 1/4 cup sugar, cornstarch and vanilla. Sprinkle over batter. Then carefully pour boiling water over the batter. Bake about 50 minutes. Serve with ice cream.
Serves 6-8.
grannym IL

Hello.
I have a question for the group Please. I have to prepare a meal for 120 people. I wonder if anyone could tell me how much pasta I need, and how much salad. I am making pulled pork, and BBQ chicken. The pasta will be a shells or ziti for the folks that cannot have meat. So there is 3 entrees.

Also, I am making the green bean casserole. Any idea how many #10 cans of beans? How much Cream of Mushroom soup? THANKS so much ahead of time. Jen From Binghamton.

Hi Nancy, and Hello to your furbabies from my furbabies! For everyone that is looking for Turnip Slaw and Turnip Casserole recipes.. I simply typed those items (separately) into a Google search and all sorts of web sites came up. I then typed in just TURNIP and the response was tremendous! So the ladies might want to try that. As for myself, I can make myself sick just eating them raw. They never get to the stove. **LOL** I just shake a little salt on them-after they are peeled, of course, and they are gone! My children learned to eat them that way, too. I never cared for them cooked.
Linda in SE IA

Comment
The difference in our recipe community and other recipe newsletters is that each recipe has been tested and is TNT. When someone requests a recipe they are wanting one that has been tried and tested before posting it to the newsletter.
Nancy Rogers

Sylvia in Florida, I live in the southern most part of Indiana, about 3 miles from the Ohio river. It was interesting when we had so much flooding and the river got so high. The barges were almost at the same level as our car on the street. I love to watch the barges going down the river. Hopefully we are done with the quakes.

For Pat in Idaho, here are finger foods that I would enjoy eating at 9:30 a.m. in the morning. You would need to triple the amounts for your group.

Ham Wraps
1 pound sliced ham
8 oz cream cheese
4 oz sour cream
1/4 cup minced onion
2 tablespoons minced chives
1 teaspoon garlic powder

Blend all ingredients together, except ham. Spread mix on ham slices and roll up, securing with toothpicks, cut in thirds for easier serving. Chill for 30 minutes or longer, if possible. Yield: 6 servings
Doris, S. Indiana

Tomato-Mozzarella Tarts
1 sheet frozen puff pastry-thawed (from a 17.3 oz box)
1-1/2 T shredded Parmigiano-Reggiano
1 large plum tomato, thinly sliced
3 oz. salted fresh mozzarella, very thinly sliced
1 T chopped fresh basil
salt & pepper

Heat oven to 400? Line a baking sheet with parchment paper. Set aside. On a lightly floured surface, unfold the pastry sheet. using a 3" biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1" apart. Using a fork, prick each round in several places. Bake 5 minutes. Sprinkle each round with about 1/2 tsp Parmigiano-Reggiano, the cover with one tomato slice. Season with salt & pepper and top with 1 mozzarella slice. Bake until pastry is puffed and golden, 12-14 minutes. Sprinkle each tart with basil and serve warm. Enjoy!
Doris, S. Indiana

For Sue in Fl (24 April newsletter). I haven't tried salting meat before freezing. I did some research on the internet and it says that salting before freezing decreases storage life and increases rancidity. I would try salting after thawing the frozen meat or at least try brining it. At Thanksgiving we always get articles telling us that you should only brine fresh turkeys, but I've run across articles from two different chefs (one written up and verified by the food editor at the Akron Beacon Journal) saying to go ahead and brine frozen turkeys. I've been doing that for at least five years now and they always result in very juicy turkeys. I always buy two turkeys at thanksgiving and put one in the freezer for later. I've unthawed one as much as 9 months later and brined it. I couldn't tell any difference between the one I did right at Thanksgiving and the one done later.
Dave in Colorado.

Good Morning everyone! Suzy Indy, this is the recipe that is on the Food Network site for Giada's fish sticks on 4/21. Rita, Memphis (NY)

For Betty in Ar 04-23-08

Chocolate Chip Pizza
Pizza crust (available in dairy counter)

1/4 to 1/2 c. dry yellow cake mix
Liquid butter or margarine
1/4 c. brown sugar
1 to 2 cups Chocolate chips

Roll out pizza crust on cookie sheet or pizza pan. Generously cover crust with liquid butter. Next, sprinkle dry cake mix over butter, covering crust and butter. Dribble butter over pizza. Sprinkle brown sugar over this and then add the chocolate chips. Bake according to package directions.
Joan in Ar

Thanks for the tip on the dark vinegar. I will be using it exclusively except for cleaning out my coffee pot and as a clarifying rinse to get rid of shampoo, conditioner and hair spray buildup. Thanks, Marie in VA

Hello Dear Nancy,

This is a follow up for Noel.
I have set out another recipe and have broken it down bit by bit so you can follow. I am sure that this is exactly what you are looking for. Please let me know how it comes out.
Judithe in Buenos Aires

Floating Island
Noel, The floating island you are referring to is a molded meringue baked in the oven. When un-molded onto a serving dish, the meringue becomes an island floating on the custard cream. You can also use with a caramel sauce. Here is the ring type presentation as well as individual molds.
Butter a 10-cup fluted tube pan or a 10-cup souffl?molds.
Preheat oven to 350 degrees.
Serves: 10

1 tablespoon butter, soft
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)

In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar. Beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes. The meringue will rise like a souffl?above the top of the mold. Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Un-mold the meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.

There is a restaurant in Des Moines, IA by the name of Chicago Speakeasy. They have a salad bar which contains a penne salad with a very yellow dressing, parsley or basil and something else, that turns the pasta yellow. It's a rather sweet dressing, but I can't quite figure out if it's mustard or something else that makes it so yellow. Just wondering if anyone has any suggestions. Thanks a bunch!
Susan in Iowa

The following recipe comes from Nestle Chocolatier. I did find one on the Taste of Home website, but couldn't find it again tonight. Anyway here is one to start with. Connie in TX

Molten Chocolate Cakes
2 T. plus 3/4 c. (1 1/2 sticks) butter, divided
8 oz. Nestle Chocolatier 62% bittersweet Chocolate Baking bars, broken into pieces
3 large eggs
3 large egg yolks
1/4 c. plus 1 T. granulated sugar
1 t. vanilla
1 T. flour
powdered sugar

Preheat oven to 425 degrees. Generously butter six 6-oz. ramekins or custard cups with two tablespoons butter.
Stir 3/4 c. butter and chocolate in medium, heavy-duty, saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixing bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.
Bake for 12 to 13 minutes or until sides are set and 1- inch centers move slightly when shaken. Remove from oven to wire rack.

On ship they served these in the ramekins, but this recipe continues as follows:
To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately. I liked them served in the dish with the ice cream!!
Connie

Re: Melting Chocolate Cake. This one is from the Taste of Home website. Connie in TX

Molten Chocolate Cakes
SERVINGS: 8

8 squares (1 ounce each) semisweet chocolate, coarsely chopped
1 cup butter, cubed
5 eggs
4 egg yolks
2 cups confectioners' sugar
3/4 cup all-purpose flour

Place chocolate and butter in a microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute; stir. Microwave at 50% power 1 minute longer; stir until smooth. add the eggs, egg yolks and sugar; mix well. All flour; stir until blended. Pour into eight greased 6-oz. custard cups.
Place custard cups on a baking sheet. Bake at 425? for 15-16 minutes or until a thermometer inserted near the center reads 160? Remove from the oven and let stand for 1 minute. Run a knife around edge of custard cups; invert into individual dessert plates. Serve immediately. Yield: 8 servings.

Good afternoon Nancy. Boots in VA is looking for some sugarfree/diabetic desserts for a church potluck. Here are a few she could try. Connie in TX

Cherry Crunch
Drain and line an 8 or 9 in. pan with one can of pitted pie cherries, drained, reserving juice

Top with:
1 c. flour
sweetener equal to one cup sugar (I suggest Splenda or SplendaBlend)
1 egg
3/4 t. cinnamon
1/4 t. salt
1 t. baking powder
1/2 c. chopped nuts
1 t. vanilla
Mix this together until crumbly. Sprinkle over cherries. Melt 1/2 stick margarine and pour on top of crumb mixture. Bake at 350 degrees for 30 minutes. Thicken the reserved cherry juice with 2 T. flour (cornstarch makes a prettier glaze-probably 1 T. needed) and sweetener equal to 1/2 c. sugar. Cook together until thickened. Serve over servings of cherry crunch.

Apricot Bars
I have not made these with Splenda yet, but see no reason it won't work.

2 c. flour
1 c. sugar (or Splenda)
1/2 t. baking powder
1/2 t. salt
3/4 c. butter

Mix dry ingredients and cut butter in until crumbly. Add:
1 c. chopped pecans
1 c. coconut (to be truly sugarfree you need to use unsweetened coconut)

Press 2 /12 cups of crumb mixture into a 9 x 13 pan. Take a jar of apricot preserves (Smucker's makes one with Splenda), jar needs to be at least 14 oz. size. I put the preserves into a microwavable bowl and microwave 1-2 minutes to make the preserves spreadable (as in pourable!). Spread over the crumb crust. Top with remaining crumbs, pressing firmly. Bake 30 minutes at 350 degrees. Cool completely before cutting. Any flavor of preserves may be used.

Sugar Free Millionaire Pie
1 lg. pkg. sugar free instant vanilla pudding mix
16 oz. low-fat or fat-free yogurt or sour cream
1 flat can crushed pineapple-juice and all
1 small carton Cool Whip Lite-now there is sugar free Cool Whip
1/2 c. chopped pecans
1-9 in. baked pie shell

Mix DRY pudding mix and sour cream well. Mix in pineapple-this will seem a little lumpy but smooths out after it sets a while in the pie crust. Spread in the pie crust. Mix pecans into the Cool Whipand spread on the filling. Chill 2-3 hours before serving.

This next one is a WW recipe, but I don't have the points. It is 18 1/2 grams carbohydrates for each 1 c. serving. This is wonderful. I was fooled the first time I ate it. I thought it actually has Snickers bars in it!

Snickers Pie
12 oz. frozen sugar-free yogurt-vanilla or chocolate
1 small box sugar free instant pudding-chocolate
1/4 c. peanut butter
1 c. sugar free Cool Whip
1/3 c. Grape Nuts

Soften frozen yogurt. Blend rest of ingredients into the yogurt, mixing well. Pudding mix is used DRY, do NOT add milk! Pour into an 8 or 9 in. pie plate (no, there is no crust) and freeze. Set out a few minutes before serving to soften up just enough to cut the pie.
Connie

Oreo Torte
1 pkg Oreo Cookies
3/4 C melted margarine
8 oz pkg cream cheese
1 C powdered Sugar
12 oz carton coolwhip
9 oz pkg coolwhip
6 oz pkg instant Chocolate Fudge Pudding

Prepare pudding as directed on box and refrigerate. Crush Oreos and set aside 1/2 cup for topping
Mix Oreos and margarine in a 9x13 pan. Press to form bottom crust, refrigerate for 1 hour to harden.
Mix cream cheese sugar and 12 oz cool whip. Spread over crust and refrigerate for 1 hour.
Use pudding as next layer, refrigerate for 1 hour. Spread 9 oz cool whip on top and sprinkle with 1/2 cup of Oreo crumbs. Refrigerate and Enjoy.
This is one of the best desserts I have ever eaten. I hope all of you have a very blessed season and a healthy New Year.
Nancy, you are a wonderful person to take so much time for us so we can have something to look forward to each day. You are the best.
Thank you so much Nancy, for all your time and efforts.
Rubie L Milw. Wis

Hi Nancy and fellow Landers, hope you are all well and good.

Tennesseyankie, regarding white vinegar, I use elderberry flowers plus, as you would if you were making home-made wine, after initial mash in a 1 gallon demijohn, I remove the air filter and attract air borne yeasts. It is a little fiddly, most wine makers would be dejected if this were to happen to their home-made wine, but the resulting vinegar makes great Christmas and birthday pressies for friends once you have added herbs etc. Raspberry vinegar is sooo good, especially in salad dressings.

Susana - Brown-baggers, sounds pretty good. Ron and I sometimes visit Aberlady nature reserve with brown bags and a flask.

It is now 1.15 a.m.so I better get some beauty sleep (a bit late, I think) Tooraloo
Sylvia <Scotland>

About soggy pie crusts -- why don't you try baking your pie right on a baking stone that has preheated with the oven?

And Nancy, I love the search button.
Eve in WI

:) Becky in MagTown Arkansas When I brown my meat I usually have it frozen because I forgot to thaw it that morning. So I put it in a pan and cover with water and boil it and if it has onions or peppers or mushrooms I add them after the meat thaws cook a little longer and drain and add to what ever I am doing. It washed away alot of the fat. I can tell a diffrence in it versus just browning it.
Amy B in Tenn