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Dear Nancy,
I found this recently, but there was no filling attached. Do you (or any of your readers) have any idea how to make a good Raisin-Nut filling that I could use for this. Marilyn in Ohio

1940's Rich Cinnamon Buns
3/4 cup Karo Syrup
1/4 cup butter
1/4 cup Brown sugar
3 cups sifted all-purpose flour
4 teaspoons salt
1/2 cup shortening
1 cup milk

Place the first three ingredients in a saucepan; bring to a boil over medium heat and boil one minute. Pour into 9inch square cake pan. Mix and sift flour, baking powder and salt; cut in shortening with pastry blender or two knives. Add milk to make soft dough.
Turn out on floured board. Roll into a rectangle 1/4 inch thick. Spread with Raisin Nut filling. Roll as for Jelly roll. Cut into one inch slices. and place cut side up in syrup.Bake in moderate oven 375 degrees 45 minutes, let stand in pan for two minutes ~ invert pan to remove buns.

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A couple of years ago I remember discussion about cleaning smooth top ranges. I believe a number of people said you could use a magic eraser. I think a particular brand was highly recommended. I did not copy it because I did not have a smooth top. I am planning to buy one now. Does anyone remember the eraser I need.
Betty in FL

Nancy, I love the print recipe feature! It is so much simpler than the old way of printing. You and your ?four-legged assistants? do a fantastic job.

A word of caution on using poppy seeds in recipes: eating poppy seeds can cause a positive reading on a drug test. Most places of employment now do random drug tests, and even though I love poppy seed cake, I don?t eat it anymore just for this reason. Better safe than sorry!
Donna in NW GA

Here's a better tip to Margaret in Michigan for increasing the size of the print with her Mac computer. Press the "Apple" key (one closest to the spacebar)
and the plus sign simultaneously - repeat until the print is as large as you want. Quicker and easier than using the pull-down view menu.
Mary in Redding Ca.

Banana-Nut Cake

2 1/2 Cups cake flour
1 2/3 Cups sugar
1 1/4 teaspoons baking powder
1 1/4 Teaspoons baking soda
1 Teaspoon salt
1/3 Cup soft shortening
1/3 Cup buttermilk
1 1/4 Cups mashed banana (about 3 bananas)
3 eggs (1/2 to 2/3 cup)
1/3 Cup buttermilk
2/3 Cup walnuts, finely chopped

Sift together cake flour, sugar, baking powder, baking soda and salt. Add soft shortening and 1/3 cup buttermilk. Beat 2 minutes. Add eggs and the remaining 1/3 cup buttermilk. Beat 2 minutes more. Fold in 2/3 cup finely chopped nuts. Pour into prepared 9-inch cake pans. Bake at 350 degrees for about 35 minutes. Cool. Finish with whipped cream and decorate with sliced
bananas. Sliced bananas can be put put between cake layers, if desired, and
frosted with cream. Also good with a buttercream icing.

Tona   cookin_with_haggermaker

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Nancy, We can't tell you enough how much we enjoy the newsletter. This is for Phyllis in Bethalto. I got the newsletter from HBHW in my e -mail on June 25. I quote "Dear Peggy,

I just finished the 8th regular edition of the Hillbilly Housewife newsletter. Click here
http://www.hillbillyhousewife.com/blog/?page_id=69
to read it and don't forget to leave me some feed back either by hitting reply to this e-mail or e-mailing me at susanne@hillbillyhousewife.com anytime."
Phyllis, there is a underline mark between page and id. When I typed the address out it underlined the whole thing.

As far as the Warm Delights, I just put 4 level tbsp cake mix in a cereal bowl, added 2 tbsp water and stirred it up. Then I put 1 tbsp ice cream topping in the center (I used Smuckers Sugar Free because I'm diabetic) and cooked it in the microwave 1 minute. You can also use canned frosting instead of the ice cream topping. That's all there is to it. Delicious. One person said you could top it off with marshmallow cream if you wanted to. It sounded tempting but I refrained because of being diabetic.
Peggy from Arkansas

Hello all, I have a tip for cooking your fresh green beans this summer. If any of you are from the South I'm sure you remember our Mothers and grandmothers would put beans on to cook in the mornings and, at least my Mother, would put a big chunk of fat back/streak of lean on top for seasoning. My sister told me about GOYA Ham Flavored Concentrate and I now use this to season my beans. Taste as good, if not better, than the fat back/streak of lean, and a lot less fatting and heart healthy. I used to buy it at Walmart, Food City and Kroger, but I can only find it at Kroger now. Just thought I would pass this along!
Linda from east TN

This is to Lisa in central PA

I share your pain--I asked a "friend" if she would share a cookie recipe one time and when she refused I was utterly astonished. What's that old saying about "A recipe shared....???"

Anyway, I'm thinking she added some chili sauce to the deviled eggs. It's sweet and it would turn the yolk mixture pink. (If the mixture isn't as sweet at you'd hoped, add a little sugar--I do anyway when I make my deviled eggs.) Hope this helps.
Sincerely, Scarlett in FL

Comment
Some people have recipes handed down from one generation to another and do not wish to share the recipe. There is one recipe that a family member does not wish to share. I respect their wish. It is like someone asking your age.  It is your choice whether you share the information or not.
Nancy Rogers

Lots of new zucchini and squash recipes have been added to this site today.

Do you know where I can find Clearjel in the central Indiana area?
I am desperate I have about 12 more lbs of cherries
Marylee H

For Susie Indy, July 6, 2008 newsletter you said you purchased Duke's mayo, will you share with me where you found it? I have looked but have been unsuccessful in locating it.
Thanks in advance!
Ginny Indiana

I want to thank EVERYONE who was so kind and generous with their time to send me their recipes for the Classic Cheesecake and a special thank you to Susie Indy for searching for her special NY Style Cheesecake.
Old Fashioned Girl

Some of my favorite recipes

Fruit Dip
Small container Cool Whip
1/2 pkg. dry Jello egg custard mix
1 tbsp. rum extract

Refrigerate several hours. Serve as dip for fresh pineapple, cantaloupe slices and whole strawberries.
Nancy Rogers

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Angel Food Cake Dessert
1 angel food cake
2-3 bananas, sliced
1 can pineapple chunks, drained
1 carton fresh strawberries, sliced
1 carton Cool Whip
1 lg. Jello instant pudding (vanilla)

tear up cake into bite sized pieces and place in 9 x 13 inch pan. Top with fruit. Make pudding according to package directions. Pour over fruit. Top with Cool Whip.
Nancy Rogers

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Rice Salad
2 med. tomatoes, chopped
1 sm. cucumber, seeded and chopped
2 green onions, chopped
3 c. cooked rice
1/2 to 3/4 c. Italian salad dressing

In medium bowl, combine all ingredients using 1/2 cup dressing; mix well. Cover and refrigerate to blend flavors. Stir in additional 1/4 cup dressing before serving. Makes 9 (2/3 cup) servings.
Nancy Rogers 

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Cup of Soup (Potato)
2 tablespoons instant mashed potatoes
1/3 cup milk
1/3 cup water
Add a pat of butter and some bacon bits.
Microwave one minute.
Nancy Rogers

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Easy Cinnamon Rolls
1 roll refrigerator biscuits (10 to the can)
1/2 stick margarine
1/2 c. granulated sugar
2 tbsp. cinnamon

GLAZE
1 c. powdered sugar
2-3 tbsp. milk
1/2 tsp. vanilla

Grease 8 or 9 inch round cake pan. Mix granulated sugar and cinnamon in a small container that has a lid. Cut each biscuit in 4 pieces. Shake the cut biscuit pieces in the cinnamon mixture. Place the coated biscuit pieces in the greased cake pan. Dot with pieces of margarine. Bake at 400 degrees for 8-10 minutes. Remove from oven. Allow to cool for 5 minutes. Glaze with the above glaze mixture.
Nancy Rogers

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Bisquick Cookies
3/4 c. Bisquick
1 (3 oz.) pkg. instant pudding (any flavor)
1/4 c. vegetable oil
1 egg

Add:1/4 c. finely chopped nuts, if desired

Preheat oven to 350 degrees. Mix together all ingredients. Shape dough into balls (using 1 teaspoon of dough). Place balls on ungreased cookie sheet. Press flat. Bake at 350 degrees for 8 minutes. Remove from cookie sheet with spatula to a flat surface to cool. (Can eat plain or frost with canned cake frosting.)
Nancy Rogers

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Fresh Strawberry Pie
1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (8 oz.) pkg. whipped cream topping
2 c. sliced fresh strawberries

Mix last 4 ingredients together. Place the cream cheese and strawberry mixture on graham cracker crust and chill.
Nancy Rogers

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Banana Pudding
Vanilla wafers
3 or 4 bananas
1 lg. pkg. (6 servings) vanilla pudding (instant)
2 c. milk
1 (14 oz.) can sweetened condensed milk
1 (9 oz.) carton frozen whipped topping, thawed

Line bottom and sides of a 9 x 13 inch glass dish with vanilla wafers. Cover wafers completely with sliced bananas. Prepare pudding according to package directions, except using only 2 cups milk. Add sweetened condensed milk and fold in whipped topping. Chill for several hours. Serves 8 to 10. Will keep overnight.
Nancy Rogers

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Three Bean Salad
2 cans (drained) green beans
1 can (drained) wax beans
1 can (drained) kidney beans
1 onion
2/3 c. sugar
2/3 c. vinegar
1/3 c. oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

In a bowl mix sugar, vinegar, oil, salt, pepper and celery seed. Set aside. Drain cans of beans. Place beans into large container (with cover). Chop onion and mix with beans. Pour mixture over beans. Allow beans to marinate for about 24 hours before serving. (Stir occasionally.) Keep refrigerated. Drain liquid from beans before serving.
Nancy Rogers

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Hi Nancy and Everyone,
Nancy even though I didn't have any problems with the size of the text, I really like the new font. But I am having a few problems with carpal whatever, so I'm trying to keep the typing to a minimum. Searching for your requests and finding a site for you is the best I can do at the moment. Shouldn't be too long before the medication and the splints perform their magic.
Nancy in Tennessee

You will find a 5* recipe for your Cuban Potato Salad at RecipeZaar

http://www.recipezaar.com/98114
Remember everyone to click "Top 100 Best Recipe Sites"
http://www.top100recipesites.com/cgibin/sites/rankem.cgi?id=nrogers
and get Nancy and our newsletter at No. 1 where it deserves to be.
Sylvia <Scotland>

Hi all,
Just a quick note to thank Emma in the July 5th newsletter for the Polish Casserole. It is delicious and a real keeper.
Genie

Hi Nancy, I tried the Warm Delights clone last night, and it came out great. I used a devils food cake mix, put 2-1/2 tbl water and a good dollop of some chocolate icing I had left in fridge. It came out just right, the amount is perfect for one. Just enough to satisfy the sweet craving! I can't wait to try other variations. When the grandkids come this week we are gonna have some fun! Thanks to the two wonderful gals who sent this in.
Billie in Fl

Dear Nancy,
In the July 8 news letters there is a recipe for a Pat in Pie Plate crust that calls for 1-1/2+3 tablespoons all purpose flour----does that mean 1 1/2 cup + 3 T or 1-1/2 to 3 T flour? Since it is a pat in the plate crust I really wasn't sure. By the way I love the larger print as it is a lot easier to read. Love all the work you do!
Barb in JAX

Comment
I put a dash between the amounts when I post them. It means 1 and 1/2 cup plus 3 tablespoons (1-1/2 cup + 3 T)
Nancy Rogers

Hi again Nancy, I am responding to Karen in TX, from the 7/8 newsletter, asking about imitation vanilla and the ?real stuff?! The real stuff is stronger by far than the imitation vanilla. The measuring for use is the same, but you can adjust to taste/smell. I use the real stuff only, actually, when I can get it I prefer Mexican vanilla. The flavor is awesome! I would use a tad bit more of the imitation in recipes to get the vanilla taste. Good luck!
Chris in NM

Nancy before we leave in the 7/9 newsletter Doris, in stormy S. Indiana, and I can say for sure the last few days have been rainy in South Indiana, I made a Broccoli Cauliflower Salad for the 4th but mine was with Miracle Whip and 2 heaping tablespoons no fat sour cream for the dressing. I put a very small layer of lettuce, 1 bunch of broccoli, ? large head cauliflower, chopped red onion, Hormel 50% fat free bacon pieces, a layer of Miracle Whip mixed with sour cream and then on top I had 2% cheddar cheese. The dish I was using in the bottom part you can put ice cubes or freeze water until it is solid and that is why I used the lettuce on the grate. Doris you could use this recipe and take out what the salad didn't have and add the grapes and walnuts. As the salad dressing you could use light Italian salad dressing mixed with light or no fat sour cream.

In the 7/9 newsletter to all the people that sent in the recipes for the pie dough that I was looking for thank you so much.

Must go and get ready to leave. Everyone have a great few weeks. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

CLICK HERE 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.

Good wet morning Nancy! It is definitely monsoon season here in southern NM! Rain, rain, rain. We sure do need it though!

I am responding to Doris, in stormy S. Indiana in the 7/9 newsletter about springform pans leaking. I have always formed a large length of foil around the bottom and ? way up the sides of those pesky pans. Then I place the pan on a larger baking sheet for double protection. That makes all the difference! This really helps when I bake a flourless cake because the main ingredient is butter! Saves the oven and no smoke!
Chris in NM

Hi Nancy,
All your pie crust recipes caused me to remember a pie crust given to my SIL from her friend. It looked like meringue and was filled w/chocolate pudding. It was very good and probably very low fat. Hope someone has this recipe.
Thanks, Donna/Buffalo

Nancy, following is a recipe for the "pink eggs" that Lisa was asking about. I use to live in central Pa too, and this is something my mom always made when we would have a picnic so consequently I followed through with the tradition as my family loves them.

Red Beet (Pickled) Eggs
2 1-pound cans small beets, drained
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
6 (or more) hard-cooked eggs

Place beets in a quart jar or container. Add water to beet liquid to make one cup. Combine vinegar, liquid, sugar and salt in pan; bring to a boil. Pour over beets. Refrigerate in tightly covered jar for 24 hours. Remove beets and add eggs, then gently place beets on top of the eggs. Refrigerate and let stand for at least 24 hours. Drain eggs, cut in half. Slice beets and arrange on platter.

*I always make my eggs at least three days before serving them so they turn a dark pink and have the taste of the beets in the white part of the egg. YUM!
Joann

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Dear Nancy & all the terrific people in Nancy Land. My cousin Teresa who resides in Indiana has a TNT recipe for ?Pizza Dip?. All I can say is it?s great!!! She passes it on to everybody, so with her permission, I?d like to share it with all those who share their TNT recipes with those in Nancyland. I hope you enjoy it as much as my family. Here goes?

Pizza Dip
1 8 ounce cream cheese softened
1 teaspoon Italian seasoning
1 c shredded mozzarella cheese
3/4c grated parmesan cheese
1 8 ounce pizza sauce
2 Tablespoons chopped green pepper
2 Tablespoons thinly sliced green onion
Breadsticks: Pillsbury works well, although I prefer making my own

Beat cream cheese and Italian seasoning. Spread in an ungreased 9 in microwave pie plate. Combine cheeses, sprinkle half over the cream cheese. Top with pizza sauce, remaining cheese mixture, green pepper and onion. Microwave uncovered 3-4 minutes or until cheese is almost melted. Serve with warm breadsticks.
Joe from Kansas

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Re:
Cream Cheese Crust by Nancy I loved this particular one and wonder about ways you would use it. Do you bake first and how; or, do you also fill and bake with what type of recipes? Before I start I thought I'd ask the pro herself. Thanks.
Anna

How is the smoke up your way? It is terrible here in Placerville.
Thanks Nancy for all your work. Love it. 

This is for Roz in Indy who submitted the

Praline Brookies Recipe
found in the June 25th newsletter. I made this today and it is for sure a keeper. My DH loved it. It is very rich and we could only eat one square each. I recommend this highly.
Thanks Shirley/Tyler, Texas

Nancy I have a question regarding the Top 100 Recipe Site when does it count the visit one makes to the site? I have been to the site several times in the last few days as I was copying several recipes I needed and never have I seen the counter on the home page of the site move. Like it was at 218 where it says In post 3 visits by me so of course I wonder if it is even recording visits correctly or how does it actually work? Thanks for an explanation.
Love your site. Helen

Comment
I assume the counter works. It only allows one count per 24 hours and the count starts over each week. You might press F5 to refresh the screen.
Nancy Rogers

CLICK HERE 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.

I know many will respond to the larger print, so let me just add that once again you're looking out for us! It is so much easier to sit back and have the words come to you rather than moving yourself forward to read what's written.
Thanks.Anna

Zucchini Santa Fe

3 cups sliced zucchini
1/2 cup chopped onion
1 tablespoon cooking oil
1 (4 oz) can chopped green chile's drained
1 medium tomato, chopped
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese, or Monterey jack cheese

In a large skillet, saut?the zucchini and onion in oil or 3-4 minutes until crisp-tender. Add chilies, tomato, salt, if desired, pepper and garlic powder. Cook and stir for
3-4 minutes. spoon into a serving bowl and sprinkle with cheese. 6 servings.

Tona   cookin_with_haggermaker

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Basil Tomato Sauce

2 pounds Fresh tomatoes, seeded and chopped
1 tablespoon Olive oil
1 Onion, chopped
1 tablespoon basil, fresh
1 tablespoon Thyme
1 tablespoon Parsley, minced
1 tablespoon Parmesan cheese

Saut?onions and garlic in oil. Add tomatoes, basil, thyme, parsley and Parmesan. Simmer for 15 minutes. Process to make a smooth sauce.
Tona     cookin_with_haggermaker

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Banana-Sour Cream Coffee Cake

1/2 Cup Pecans, chopped
1/4 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Cup Shortening
1 Cup Sugar
2 Eggs
1 Cup Bananas, mashed
1 Teaspoon Vanilla extract
1/2 Cup Sour cream
2 Cup All-purpose flour
1 Teaspoon Baking powder
1 Teaspoon Soda
1/4 Teaspoon Salt

Combine pecans, 1/4 cup sugar, and cinnamon; stir well, and set aside.

Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in
eggs, bananas, and vanilla; stir in sour cream.

Combine remaining dry ingredients; add to creamed mixture, and stir just
enough to blend.

Sprinkle half of reserved cinnamon mixture into bottom of a well-greased
10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon
mixture over batter; spoon remaining batter into pan. Bake at 350 degrees
for 40 to 45 minutes or until cake tests done.

Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if
necessary. Invert cake on serving plate; serve warm or cold.

Yield: one 10 inch coffee cake.

Tona    cookin_with_haggermaker

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Banana Pineapple Upside Down Cake

3/8 Cup butter
3/4 Cup sugar
1 egg
3/4 Cup milk
2 Cups flower
2 Teaspoons baking powder
1/2 Teaspoon salt
1 mashed banana
1 Cup crushed pineapple
1/2 Cup chopped nuts
1/3 Cup butter
2/3 Cup brown sugar

Cream butter and sugar, add beaten egg, sift flower, baking powder and salt, add gradually with milk to butter mixture. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well drained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.
Tona     cookin_with_haggermaker

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Nancy I was hoping that one or more of the good cooks from this newsletter has a recipe for pie crust that was like a cookie crust. I don't remember the ingredients but I do remember that it was popular in the 70's. It was not a firm pie crust and it was not runny. You took the crust and put it in the pie plate patting the crust in the bottom and up the side of the plate. It was so good and also so easy to make and use for the crust. Hopefully someone will have the recipe because mine is gone. If I am right it came with a Peach Pie recipe also. Thank you to anyone that can help.

Not sure if this is the recipe for the type of crust that you described, but it is the one I use for a lemon dessert that my entire family begs for throughout the year. : ) You just pat it the in pan, in my case, I use a 9x13 pan, but I think it would work in a regular pie pan. Like I said, the amounts for this fills a 9x13 pan, so maybe since you will be patting it up the sides of a pie pan, it might use the same amounts. It looks and tastes like a regular pie crust.....for my lemon dessert, I precook it before filling it.
Anyway, here it is

1-1/2 c of flour
3/4 c of butter ( I use Imperial margarine sticks and it works fine )
1 T sugar

Mix this together and then pat into the baking dish.
When prebaking it, I bake at 325 for 25 minutes. ( 9x13 )
Jan in Mi

In the 7/8/08 newsletter Karen TX inquired about using imitation vanilla instead of real vanilla in baking. First, I regret the recent death of your mother, which led to your receiving the imitation vanilla. I use imitation vanilla in the same amount that is called for in any recipe. My husband and sons cannot tell the difference between a baked good that has real vanilla in it versus the imitation vanilla; although I can. Many people only use the imitation vanilla, as they don?t find the difference between the two enough to warrant the expense of the real vanilla. I hope this helps you. If you decide you don?t want the bottle of imitation vanilla, I am sure a friend or another family member may want it.
Robbie IN

Miss Pattie Cakes, Recipes July 9.
You are so right about the Listerine. for mosquitoes, and the dryer sheets work also. My hubby has been using then for two years when working in the yard.
Louise

Comment
It may work for you but snopes.com says it does not work
http://www.snopes.com/oldwives/skeeters.asp
http://www.snopes.com/oldwives/dishsoap.asp

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