In reply to Bobbie in IL. I have frozen many baked goods using imitation vanilla and did not notice any difference in flavor. Try one thing and decide for yourself as each person has different tastes.
Ann in Middle GA

Linda from east TN in Friday's newsletter said she buys Goya Ham flavored concentrate at Kroger's grocery store. I was wondering what department it is located in and kind of what it looks like. I do not have Kroger's in Alabama but will while visiting in Omaha real soon. I sure would like to purchase some of the stuff. In the meantime I will look for it around here as well.
Thanks. Marti in AL

Many thanks to Frances from Wesley Chapel for the recipe for Italian L o v e Cake .Will try it soon on my friends . Sounds like a winner.
Anita from Brandon . Fl.

For Linda in E. Tennessee. Our WalMart no longer carries the ham seasoning but did at one time. I have found the Goya Ham Seasoning at our Kroger's. Adding it to any type of beans is so good. Hope this helps in locating it. I did ask at our WalMart if they could get it again and I was told no. Oh, well.
Jane Ann in Alabama

I have frozen zucchini breads made with imitation vanilla, and they still taste pretty good to us. Just ate some slices this morning and DH commented on how good my zucchini bread was.
Dianne, E. Tenn

Betty, in Fl. regarding her purchase of a smooth-top range. I'm on my third one, and wouldn't trade it for anything, and cleaning is an absolute breeze! I use Weiman "CookTop", for glass cook top ranges. It not only makes clean up a breeze, but it lays down a protective coat, so that the next clean up is equally easy, and you always have a mirror finish on it! I get mine at Super
Walmart, nearby. Try it, Betty! You'll love it!
Sincerely, Phyllis Bethalto

Hi Nancy, I wanted to thank you for the LARGE PRINT on your news letter, I sometimes have trouble with my eye's so thanks again,
BEV. from Bay City, Michigan

Hi Folks,
For the eagle eyed among you, you will have noticed that the recipe for "Mint and Cumin Water" wasn't complete. My laptop was having googlies yesterday and sending unfinished emails. I have done a vigorous spring clean and scanned and optimised then gave it a rest for a few hours, so far so good, but it's hard to type with crossed fingers.

For those of you who would like to use up some mint and have a nice cool refreshing drink the full recipe is on the message board http://whatscookin.proboards4.com/index.cgi?board=scottishrecipes
under "strange happenings".

It looks as though this one is going to be complete.
Sylvia <Scotland>

Hi Nancy,
This is a different strawberry pie recipe that is really tnt.

Butter Short Piecrust

In a 9inch pie pan place 1 cup of Bisquick, on top place 1/2 stick butter(softened)) Pour 3 Tablespoons of boiling water over the butter. Mix well with a fork and press up sides and bottom of pan. Prick with a fork all over. Bake 450 for 8 to 10 minutes. Let Cool.

Filling
Simmer 1 cup of fresh strawberries in 2/3 cup of water for 3 minutes. In a bowl mix 1 cup sugar, 3 tablespoons of cornstarch, 1/3 cup cold water. Mix well and add to cooked fruit. Stir and cook until thick and clear. Add 4 drops of ree food coloring. Place 3 cups of fresh strawberries into the crust and pour filling over fruit. cool in fridge. Top with cool whip or whipped cream. I use Splenda and ff Cool Whip.
Genie

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Hi Nancy and all our on-line friends.

My guests from Florida have just left after a lovely week of visiting, shopping, dining and fun. My friend Nan is a Home Economist as am I and very interested in recipes. She is searching for the old time recipe for Burnt Sugar Cake. Not one that starts with a cake mix. Any one have that in their file? Also, we had brunch at the Midway Hotel and there was a lemon cake that was to die for. I requested it from the baker but have had no luck. It was very moist, almost gooey, with some kind of crust on the bottom. Not a lemon bar. Sound familiar friends?

Thanks for all you do, Nancy. The letter is my morning entertainment!
JoAnn in Brookfield, Wi

For Sylvia-mint recipe:

Mushroom and Cheese Casserole
2 T. butter
1 1/2 lbs. mushrooms, sliced
2 T. flour
1/4 t. dry mustard
1/2 t. salt
1/8 t. pepper
1 c. milk
1 T. pimiento liquor
1 T. chopped chives
1 T. chopped mint
2 T. chopped pimiento
1 c. grated Cheddar cheese
2 T. buttered dry bread crumbs

Melt butter in saucepan; saute mushrooms lightly. Blend in flour, mustard, salt & pepper. Gradually add milk & pimiento liquor. Cook over med. heat, stirring occasionally, until thickens. Add chives, mint & pimiento. Pour mixture into greased 1 qt. casserole. Sprinkle w/ cheese & crumbs. Bake, uncovered, 325 for 30 min. Garnish w/ sprig of mint. 6 servings.
Athena in DE

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Hi Ladies, I 'am Marlene of Fl, I write in from time to time, I'm putting together a cook book for my church , recipes from members, some old some new, there will be about 220 recipes. I will have them on sale for the members and friends around September 2nd. The cost will be 9 dollars, if anyone would like one it would be 9 dollars and shipping, Around 12 dollars in all. All money will go to feed the hungry . You will have to email me at MCavalcan9@aol.com with your name and address, Went the books come in I will let you know were to send the money.
McA

Low Fat Tiramisu
A yummy light dessert, that does not have raw eggs and uses Cool Whip instead of heavy whipped cream.

2, 8 oz. pkgs light cream cheese ( Neufchatel ), softened
1 cup sifted Powdered Sugar
4-5 tbsp coffee liqueur
2 8-oz. containers Cool Whip, thawed
1/2 C. sour cream (fat free or regular)
2-3 pkg. purchased Lady fingers or
1/2 C. strong black coffee
13 Tbs. coffee liqueur (divided throughout recipe)

cocoa powder + shaved sweet chocolate for between layers and for top.
Chocolate syrup for decorating the Plate ( optional )

For filling: In large bowl, combine the cream cheese, powdered sugar, and 5 Tbs. coffee liqueur; beat with an electric mixer on med. speed until blended and smooth. Stir in 1 container of the Cool Whip. set aside.

For the frosting: In another bowl, combine the second container of Cool Whip, the sour cream and 4 Tbs. coffee liqueur and set aside

Use a square 8-9 inch Pyrex baking pan. Line the bottom with Saran wrap and let it hang over the pan on 2 sides (o you can lift cake out of the pan for cutting and serving). Put split ladyfingers close in bottom of pan so they cover the bottom. Paint lady fingers lightly with mixture of strong black coffee and 4 Tbs. coffee liqueur. Do not soak. Next, spread half of the filling evenly on the lady fingers. Sift a light layer over with cocoa powder, and spread with grated or shaved ( use a vegetable pealer) sweet or semisweet chocolate.

Repeat process for each layer (2-3 layers). Spread the frosting on top, swirl it around to cover the cake. Sift with cocoa powder and decorate with shaved chocolate curls. Cover lightly with foil and refrigerate for several hours.

To serve: lift up the cake out of the pan grabbing the both ends of the Saran wrap, put on flat surface and cut into equal size squares.

Swirl the serving plates with chocolate syrup to decorate before putting the cake on the plates.
Marlene of Fl

I wanted to follow-up on my comments about baking and cooking with imitation vanilla that appeared in the 7/12/08 newsletter. I have never had any problems freezing food that I have made with the imitation vanilla. No one in my family has ever noticed a change in flavor; everything is quickly eaten. Here are some items that I commonly freeze: pecan pie, apple pie, pumpkin pie, fudge, various bar and drop cookies, muffins, and various types of sheet, layer and bunt cakes.
Robbie IN

In response to the Mini Apple Crisp I do it easier by using a pkg of maple-brown sugar or spice oatmeal mix on top of fruit dotted with butter. Bake or MW til fruit is soft. Pour a little milk or cream over it to eat. I have been known to eat this for breakfast. Yum. Anne in Fl

Top 100 Recipe Sites

Re: Freeze baked goods with imitation extracts

My mother (would have been 88) and my mother-in-law (would have been 97 this year) used the imitation extracts and they froze whatever they baked with them and it did not seem change the flavor at all.
Emma from Montana

Just heard about a new recipe for stain remover. You will just have to try it to believe it.

Use 3 equal parts of these ingredients. Water, Clear ammonia, clear dish detergent. All have to be the clear kind. Use for example 1/2 cup water, 1/2 cup clear ammonia and 1/2 cup clear dish detergent in a spray bottle.

My daughter told me that she spilled hair dye on her uniform and had to wear it all day. When she got home she sprayed this on the stain and let set for a few minutes then threw it in the washer as usual. Can't even find the place where the stain was before. It want take the color out of color clothes either.
Enjoy! Dean from Gleason, Tennessee

The Ranch Kids' Cookbooks
400 Kid Friendly recipes by Agri-News Readers in US.
Cost:$20.00 (5+ Books for $18.00) Hardback Book

Word Wright Children
PO Box 85
Billings, MT 59103

Order by August 1, 2008 (no extra cookbooks will be printed)

Proceeds go ti six Montana ranch children who lost their mother last year. Proceeds will go to a college fund established for the children.

Comment
The price includes shipping and they will ship to any address that you send to them: such as ordering for your kids with different addresses. And just in time for Christmas!!! 
Emma from Montana

Banana Orange Pineapple Punch

6 cups water
3 cups granulated sugar
2 12 oz. cans frozen orange juice, concentrate
1 (46 oz) can pineapple juice,
7 ripe bananas
3 (2 liter) bottles 7-Up

Dissolve sugar in water. Set aside. In a blender, combine one banana, some orange juice concentrate, and sugar-water mixture. Blend until smooth and transfer into a very large mixing bowl or large pot. Repeat this step until all the bananas, orange juice concentrate, and sugar-water mixture are blended. Add the pineapple juice to the banana-orange mixture. Stir until blended. At this point, you may freeze or refrigerate until ready to serve. When ready to serve, add equal amount of 7-Up to the anana-orange-pineapple mixture (50:50 ratio). This is very attractive in a punch bowl because there is a layer of foam on the top. Pureed strawberries or other pureed fresh
fruits may be added to this punch.
Tona 
http://groups.yahoo.com/group/cookin_with_haggermaker/

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I have been baking and baking, testing and testing.....I have made a blog and have been putting all my masterpieces on there. If anyone would like to see what I have done just go to http://alilcountrysugar.blogspot.com. I have a picture of the muffin tops on there using the muffin top pans from The Prepared Pantry. Great investment there!
Just wanted to share.....
Angie in Ohio

This is a very moist cake:

Mom's Coffee Cake
I use Duncan Hines Classic yellow cake mix.
Mom mixed up a batter from scratch.

Batter:
1 yellow cake mix
1 (8 oz) sour cream
4 eggs
3/4 cups oil

Filling:
1/2 cup white sugar
1/2cup brown sugar (mix together in bowl)
1 tsp. Cinnamon
1 cup Nuts, chopped. Pecans or walnuts?
Raisins (white or black) desired amount, optional

Glaze:
2 cups confectioners sugar
1 Tbsp vanilla flavoring

Mix batter (first 4 ingredients) by hand. Do not use mixer. Pour 1/2 batter mix into greased 9 x 13 pan. Mix filling, sprinkle over batter. Pour remaining batter on top of filling. Swirl with knife through batter and filling. Bake at 350 degrees for 30 minutes or until done. Top with glaze drizzled over cake or instead of glaze sprinkle with more sugar, cinnamon and nuts on top. The toasted nuts on top are very good.
Dixiegrits

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I had read recently that Coke was changing Diet Coke. Here is what I found on a Google search. Hope this helps. If you want to know more, use Google and see the entire articles.

I have not gotten any of the new diet Coke yet, but I have had it go flat when possibly left on the truck to long in hot weather or even in the home garage.
Jeanne in Tx.

Coca-Cola is phasing out a controversial additive that has been linked to damage to DNA and hyperactivity in children. Sodium benzoate, also known as E211, is used to stop fizzy drinks going moldy.

Coca-Cola said it had begun withdrawing the additive from Diet Coke in January in response to consumer demand for more natural products. By the end of the year no can or bottle will contain E211.

The company plans to remove it from its other products as soon as possible, but said that at present it had not found a satisfactory alternative to replace the additive in some soft drinks with a higher juice content, including Fanta, Dr Pepper, Sprite and Oasis. The chemical is not used in regular Coke.

While sodium benzoate occurs naturally in some fruits, it is used in greater strengths by the soft drinks industry. But research by Peter Piper, a professor of molecular biology at Sheffield University, found that the additive could switch off parts of DNA, the genetic code in the cells of living creatures, that could be linked to cirrhosis of the liver and Parkinson's disease.

Hi Nancy, This is for Lisa in East Texas in response to her request for ways to make Popsicles. Try putting fresh strawberries or any other berry she likes, peaches, nectarines, grapes oranges, etc. in a food processor and emulsify them to the consistency you think she'll eat, add just enough sugar to sweeten and pour into molds and freeze until solid. If using peaches , nectarines, bananas, or apples add a touch of lemon juice to keep from turning brown. I've been making these for my granddaughter for a number of years because she wouldn't eat fresh fruit (now she loves fruit in any form) she loved them and I had a hard time keeping a good supply going in the freezer.
Sandy Miller, Wixom, Michigan (formerly of Hazel Park, MI)

Hi Nancy - I just wanted to sat Thank you!!Thank you!!Thank you to whoever sent in the clone recipe for Warm Delights, I tried it this morning using Bisquick. I just added cinnamon and nuts. When it was done, I buttered it and sprinkled it with cinnamon sugar. It was delicious. I can't wait to try it with blueberries, apple, pumpkin, shredded carrot and the list goes on and on. Again Thank You!!!
Carolyn - Illinois

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