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Thanks for the advice regarding imitation vanilla vs. vanilla extract, especially Robbie IN. My mom's name was Robbie.
Karen in TX

Raisin Nut filling for cinnamon buns.

3 Tbsp butter
1/2 cup brown sugar
1/4 cup light corn syrup

Heat together until sugar melts. Add:
3/4 tsp. cinnamon

Add 1 cup combined raisins and nuts to this mix and spread over dough rectangle.

Personally, I would roll the dough up with a cinnamon sugar mixture - maybe a few raisins - and top it off with raisins (put in the pan first, covered with the syrup, followed by the rolls). But, a lot of people like them with both or just nuts.

But, Marilyn - there is no baking powder measurement in the recipe either. Do you have that or was that missing as well?
Wendy of South Jersey

To Betty in Fla. I use Barkeeper's Friend on my smooth cooktop stove. I use nothing else. It's great. They have a website called
www.Barkeeper'sfriend.com
Donna

I have not sent out thank you notes for our family members in this group that sent in to the rainy day fund. I plan to get on that task tomorrow. This week I fell and have had a slight headache most of the week. I was getting out of my van and somehow got my feet tangled up. I got a few bruises on my right leg, arm, blacked the right eye and my face found a few stickers. Mostly my ego was bruised when I fell out the the van at home. It is funny what one think when one falls. I first looked around to see if anyone saw me make my graceful exit, LOL. I would like to blame it on wet grass, Ditto or Siggy but none of those happened. Have been taking it easy this week because of it. I do appreciate all that have sent in to the rainy day fund.
Nancy Rogers

Blueberry Coffee Cake Muffins

12 TB (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 ts pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 ts baking powder
1/2 ts baking soda
1/2 ts kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F.

Place 16 paper liners in muffin pans or just grease them. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans (use an ice cream scoop), filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Yields: 14 muffins (note: I like to fill my muffins full since I like big tops, so made only made like 12)

To see pictures of these yummy muffins and some other recipes please visit my food blog:
http://vanillakitchen.blogspot.com/
Dawn - cape cod, ma

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This is for Linda in E. TN. Check in Wal Mart in the Mexican food section. They carry lots of Goya products and I have seen the Ham Seasoning.
Ann in middle GA

The recipe newsletter archive have been changed to www.nancyskitchen.com/newsletter-index.htm 

Remember to press the F5 key as newsletters continue to be moved over to this site. F5 will refresh the screen with the latest information and links. In a few hours nancys-kitchen.com will be redirected to this site as well.  As newsletters are moved I am posting them in the larger print and putting the Print this Recipe with the recipe.  Got a lot of April done today.

My purpose in moving three sites into one is to make it easier for our family of members to find recipes.  When the search indexes are updated in several weeks it should reflect all the new changes.  When a search is done (located in the green box toward the top of the page) it will search only this site.  Remember to change the button from web to www.nancyskitchen.com.  
Nancy Rogers

Remember to bookmark the newsletter archive page for future reference
Recipes Archive of Recipes (2002-Present)

Re. July 11th Recipes

Good Morning, Nancy!
My goodness, you've really outdone yourself, this time!!!!! Not only do you edit all our submissions, but now you've even taken the time to share some more wonderful recipes from your own files! Thanks a million times over! I'm sure happy that I recently bought a new printer! It has really been put to the perverbial test these past few days!!!

In addition, I want to thank Peggy from Arkansas for so kindly responding to my inquiry about the Warm Delights! Peggy, they're absolutely decadent, and I've had a great deal of fun experimenting with a wide variety of cake mix types and toppings. I haven't found one we didn't like! And, it's soo easy! Thank you so much!
Sincerely, Phyllis in Bethalto

I just wanted to comment on Duke's Mayonnaise. My family and I are Best Foods mayonnaise fans. I would occasionally buy Kraft mayonnaise if it was on sale and liked it as well. Since everyone said that Kraft has changed their mayonnaise, I haven't been buying it. For quite a while, I read everyone's comments about how great Duke's Mayonnaise is. I decided to give it a try so I went on-line to the store where you can order 4 jars for $20. I was anxiously awaiting the arrival of my purchase, excited to try this "wonderful" mayonnaise. It arrived a couple days ago and I put a jar in the fridge to chill so we could try it. I even took a small container of it to work for everyone to conduct a taste test to see what they thought. I was disappointed in the taste. It tastes like a cross between "light" mayonnaise and Miracle Whip - both of which I dislike.

That being said, Nancy, I love your newsletter and look forward to it every day. I've printed a LOT of recipes from it and admire you for all the work you put into the newsletter. I enjoy reading about the antics of your "kitties". We have two kitties, three birds, two pet rats, and three chickens and all of them are very loved and have great personalities. We get so much enjoyment and entertainment from all of them. Thank you for your efforts and keep up the good work.
Suzi
Ontario, CA

Recently my sister visited me and she made up a batch of pie dough using a recipe she saw on Paula Deen, made with a food processor. She left some dough with me so I decided to bake a crust for a banana cream pie. It looked real good as I rolled it out and I pricked the bottom before baking. When I took it out of the oven, I was startled to see that the entire crust had shrunk a lot. I've never had that happen, and don't know what caused it. I noticed the recipe had a lot of butter in it. Now I'm wondering if a smaller glass pie pan sitting on top of the crust would have kept it from shrinking? My sis is out enjoying the beauty of the west so I can't ask her. :) Making the dough in the food processor was a breeze and the crust looked and tasted good, more like a cookie dough. Maybe this kind of dough is better used as a cobbler? I have some left in the freezer so I hope someone can help me out. Thanks!
Doris, S. Indiana (where it is hot and steamy)

Dear Mary in Redding, Ca., Thank you for the good info regarding enlargement of letters on my computer. I certainly do appreciate it. Have a great day everyone in Nancyland.
Kind Regards, Margaret in Michigan

Nancy I only have a couple of minutes to get this done and then we are off to the airport and a way we go. In the 7/11 newsletter Marilyn in Ohio was asking for the raisin-nut filling and this is from Paula Deen's Cinnamon Rolls recipe. Her recipe makes `2 to 15 rolls.

Filling
1/2 cup melted butter, plus more for pan
3/4 cup regular granulated sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts or pecans this is optional

Mix your sugar and cinnamon together. Take a brush and spread the melted butter on top of the raw dough, then sprinkle the sugar cinnamon mixture, and then sprinkle the raisins nuts. At this point she rolled her dough in jelly roll fashion. You then cut the rolls and put in the pan.
Susie Indy

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I started to make these mid to late 70's and still for joint Christmas breakfast. I am the one that bring the sweet rolls.

Cinnamon Rolls
I no use the Rich's dinner rolls. Spray 9x13" pan with Pam. Put raisins and nuts on bottom of pan. Place rolls over raisins and nuts. Be sure the pieces of dough touch.

Mix ? cup sugar, ? cup brown sugar and 1 tablespoons cinnamon together. Pour mixture over dough. Then pour ? box of butterscotch pudding over everything, DO NOT use instant pudding.

Cut 1 stick margarine/butter and place on all the buns using the complete stick. Put in cold oven overnight. Turn on oven in morning to 350? for 30 minutes.

Use a knife to punch down the buns. Don't forget to lower oven temperature for glass pan to 325?.

If not serving for breakfast, be sure the dough rises before baking.

To Ginny Indian newsletter 7/11 was asking where I found the Duke's mayonnaise. It was a Fresh Market in Carmel, Indiana. My DH works in Carmel so for the 1st jar he went to the Market. I also email Marsh's home office requesting the product. Then they called and asked which Marsh's I wanted to go to. We live just south of Indianapolis and we have 2. I said the one that I felt the people would be interested in. If you have a Marsh grocery store near you you might want to talk to the store manager. Also you might see if your friends would be interested in trying it so they are not, like they are for me, having one person requesting the item for your store. The Kroger's we go to did not want to order it. I found that this mayonnaise is not greasy like some and it is good. You have to remember that I am not a fan of mayonnaise but I wanted to try it and see what it was like.

Everyone have a great week. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

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If you get can't find page error it is possible I am backing up the site and you hit the exact same page I am backing up.  Just hit the refresh button on your browser or the F5 key on the top of your keyboard and the page will load.
Nancy

Sorry folks this is the replacement for my last post which miraculously sent itself mid recipe

Good morning Nancy and all, it is another dreich week-end. For Betty in Fl planning to buy a flat top range, I did one quick google didn't mention the cleaning of, but I think you might want to read the tip sent in by a Nancylander at http://www.nancyskitchen.com/2008-may-recipes/recipe-may5-2008.html 

I'm still searching for Mint recipes - I found this in a newspaper supplement it was sent in by Jane Clarke:

Mint and Cumin water (serves 2)

40g fresh mint
Juice of 2 limes
1/2 teasp ground cumin
a pinch of salt
1-1/2 teasp sugar
Sylvia

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I don't know if anyone has mentioned you can not freeze baked goods made with imitation extracts. I remember hearing or reading the the flavor changes when freezing.
Bobbie/IL

I had some of this cake at a party yesterday and it was so good that I looked for the recipe in Nancy's Index and sure enough, there it was. Since it was posted in 2002, I'm sure many new members have not seen it before, and believe me it's TNT.
Frances in Wesley Chapel

Italian L O V E Cake
1 package fudge marble or chocolate cake mix
2 pounds ricotta cheese
4 large eggs
3/4 cup sugar
1 tsp vanilla extract
1 small box (3 1/2 to 4 0z.)instant chocolate pudding mix.
1 cup milk
1 container 8 ounces frozen nondairy whipped topping

Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan
Prepare cake mix as directed on package. Pour batter into prepared pan and set aside. Do not bake yet. With mixer at medium speed, blend ricotta, eggs, sugar and vanilla. Spoon ricotta mixture evenly over unbaked cake batter. Do not mix. The cake rises above the cheese mixture. Now bake at 350 for one hour or until cake tester comes out dry. Cool in pan on rack.

Meanwhile, prepare frosting by using a mixer at medium speed to combine instant pudding mix and milk. Add whipped topping and beat at a low speed until creamy Spread frosting over top of the cooled cake.
Makes 12 servings
Post by Shortcake on Aug 20th, 2002, 8:32pm

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Nancy, here are some Cooking for one Diabetic recipes.

Individual Meatloaf

1/4 pound lean beef
3 tsp dry oatmeal
2 tbsp milk
1/4 onion, diced
dash of Worcestershire, hot sauce, salt and pepper
1 tbsp tomato sauce

Mix all ingredients together except the tomato sauce. Form into loaf and place in a microwave safe dish. Spread tomato sauce on top. Cook on medium high for four minutes. Let rest for a minute or two before eating. Serves 1.
Cal--250, fat--11gr, carbs--15 gr
Peggy in Arkansas

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Mini Apple Crisp

1 medium apple, peeled and sliced
1 tbsp all purpose flour
1 tbsp Splenda brown sugar blend
1 tbsp butter or margarine
2 tbsp quick cooking oats
1/8 tsp ground cinnamon

Place apple slices in a small greased baking dish. In a small bowl combine flour and brown sugar, cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. Bake uncovered at 350? for 35-40 minutes or until tender.

(I like to substitute 1/2 to 3/4 cup of blueberries for the apples and cook it in the microwave for 4 minutes)
Serves 1
Peggy in Arkansas

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Chocolate Pudding

3 tbsp Splenda
1 tbsp cocoa
1 tsp cornstarch
3/4 cup lowfat milk
1/4 tsp vanilla

Combine Splenda, cocoa, and cornstarch in a 1 quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk. Microwave milk mixture on HIGH for 1 1/2 minutes and stir well. Microwave at MEDIUM HIGH (70% power) for another 1 1/2 minutes or until mixture is thickened. Add the vanilla extract and stir well with a wire whisk. Serves 1
Peggy in Arkansas

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For MaryleeH (Indiana), asked about finding ClearJel. In Michigan we use SureGel, maybe she could locate that in Indiana.
GmaMeMe2 (MI)

This is for Lisa in PA. Maybe they put ketchup in the deviled eggs.
It is suppose to get cold here tonight. 28 to 30 degrees according to
weather report. Thanks for all your hard work for all of us Nancy. Have a great day!
M in Montana

My thanks to Chris NM for the idea of foil and springform pans. I'll keep a close eye and make sure that's used next time. Also, thanks to Susie Indy for her good broccoli salad ideas.

Regarding people who won't share recipes, I don't suppose I'll ever understand that. I'm so proud when someone likes what I cook, I'm more than happy to share the recipe. LOL

I must confess that I had been feeling a little smug about always getting my newsletter in my mailbox. So when I didn't get Wednesday's or Friday's I got really worried that Nancy wasn't feeling well and how would we know? My goodness I got into a stew about that. Well, I'm not one to give up easily so I went on a search and finally found the newsletter index. Sure enough there was July 9th and 11th newsletters. I was really thankful to find them and know that Nancy is okay. :) I don't know why I didn't receive them in new or spam mail. But now I know how to find them if it happens again. Stay well Nancy, we love you!
Doris, S. Indiana

Wanted to pass along this internet URL. It has all kinds of hints to save money and repel mosquitoes and other info.
www.TipNut.com
Mary Jo in MD

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