Hi Everyone, I need help! I have never been able to use a tube pan to make sponge cake or anything like it in the pan. The mixture ended up cooking outside the pan and getting all over the oven. I even put foil in the bottom. Can someone please tell me what I am doing wrong? Is their a secret in using it? I would love to use this pan but I am not happy using it.
Thanks, Fran, Upstate New York

Here's an oldie, but good.
JL in South Jersey

Instant Potato Bread
2 tablespoons melted butter
3 eggs
1 teaspoon salt
1/2 cup milk
1 cup instant potato flakes
1 cup flour
2 teaspoons baking powder

Beat eggs with salt. Add milk and melted butter. Add potato flakes (used dry), flour and baking powder. Mix well and pour into a buttered loaf pan. Bake 25 minutes at 400?.
JL in South Jersey

Anne - Regarding the Beer Bread, what is the texture of the bread supposed to be? Mine is very dense and heavy. It's true that I added wheat germ (no more than 1/4 c.) but I wanted to check with you.
Barb in OKC

Here is a savory recipe for rhubarb from Cooking Light newsletter readers might enjoy.

Rolled Pork With Rhubarb Sauce
3 lb boneless rolled pork loin roast
2 tbsp fresh chopped rosemary, divided
2 tbsp chopped fresh thyme, divided
3 cloves garlic, cut into fourths
Olive oil cooking spray
2 cups fresh or frozen sliced rhubarb
10 oz jar raspberry preserves
2/3 cup honey
2 tbsp apple cider vinegar
1/2 tsp dry mustard
1/4 tsp ground cloves

Put half of rosemary and thyme in center of roast. Put garlic in center of roast. Sprinkle roast with remaining herbs; spray with cooking spray. Bake roast at 325 degrees 1 hour. Combine rhubarb and next 5 ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes; cool slightly. Blend until smooth. Reserve 2/3 cup. Brush roast with remaining rhubarb mixture. Bake 20 minutes longer or until thermometer registers 160 degrees. Serve with reserved sauce.
Serves 10.
grannym IL

Does anyone know where you can purchase Brooks Ketchup here in the USA?  I read it is now made in Canada and cannot find it in AL or FL.  When I grew up in Missouri we ate it all the time but no one can find it now.  On Amazon you can order like 12 bottles but that is way to many for us to use and it is out of stock anyway. 
Thanks.  Marti  in AL

Nancy & Nancylander's,

This is to Donna In Ft. Myers in her search for Lemon Icebox cake.   I was able to find a recipe & hope this one sounds ok?
Rosie McKeever in Pa. (USA)

Easy Old Fashion Lemon Icebox Cake

1 lemon cake mix
1 (14 oz) can sweetened condensed milk
? c lemon juice
1 (16 oz) cool whip

Prepare lemon cake mix according to the directions on the box and bake in two layers. Cool for thirty minutes and cut both layers in half.

Beat condensed milk and lemon juice until slightly thickened with mixer. Then fold in cool whip with a Wisk until well blended. Ice between layers and frost entire cake. Chill overnight in refrigerator before serving. May garnish with sliced lemons or lemon curls and mint leaves!
Rosie McKeever in Pa. (USA)

I wanted to tell you all that I got to go to Pennsylvania to see my Mother for Mothers day. The next day which was May 12th, my sister and I crossed the mountain to go to St College, and we got into snow. It had snowed a couple of inches and more still coming down. It was really pretty and totally unexpected for this time of year.

Also want to say that I have walmartconnect and I have never missed a letter from you, Nancy.

Now I am going to the kitchen and check the ends of all my boxes of foil and clear wrap. LOL
Tennesseyanky,

(I cant remember if I sent these already,.??? Emma)

Burnt Sugar Caramel Cake
1 cup water, divided
4 cups granulated white sugar, divided
4-1/2 cups cake flour
1 tablespoon baking powder
1-1/2 teaspoons salt
1-1/2 cups (sticks) butter, softened
1-1/2 cups heavy cream
8 large egg whites (or the equivalent in reconstituted egg white powder)
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line with rounds of greased and floured wax paper three 9-inch non-stick cake pans.

In a small saucepan, combine the 1 cup of water with 2 cups of the granulated white sugar. Heat over low heat until the sugar syrup has turned to a dark golden brown, about 15 to 20 minutes (to create the "burnt sugar" syrup.) Remove from heat, cool, and reserve 1/2 half of the burnt sugar syrup for making the cake's frosting..

Combine the flour, baking powder, salt and remaining 2 cups of sugar in a mixer bowl and mix on low speed to combine. Add the butter and 1 cup of heavy cream and beat for 1-1/2 minutes.

In a small bowl, mix the remaining 1/2 cup heavy cream, 4 eggs whites, the cooled burnt sugar syrup, and vanilla; add this mixture to the mixer bowl in 3 stages, beating for 20 seconds after each addition.

In another thoroughly clean mixing bowl (preferable copper), beat the 4 remaining egg whites to soft peaks. Carefully fold them into the batter; pour the batter into the prepared cake pans.

Bake 25 to 30 minutes, or until the cakes spring back when pressed in the center. Cool on wire racks.

Burnt Sugar Caramel Frosting
3/4 cup granulated white sugar
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
3/4 cup milk, cream or half-and-half
1-1/2 teaspoons vanilla extract

Reheat the remaining 1/2 portion of the Brunt Sugar syrup (above). Remove from the heat and add the remaining ingredients, except the vanilla. Return to the heat and bring slowly to the boiling point, stirring constantly; boil for 1 minute. Cool to lukewarm, add the vanilla, and beat until thick enough to spread.

Spread the frosting between the cake layers, then frost the top and sides. If the frosting becomes to thick to spread, briefly reheat it in the microwave oven---or whisk in a little milk a teaspoon at a time. You may wish to garnish the frosted cake with pecan halves.

Caramel Syrup Cake
Syrup:
1 1/4 cups sugar
3/4 cups boiling water
Place 1 1/2 quart saucepan containing sugar, on medium-high heat.
Stir constantly with wooden spoon until sugar changes to grey-ish
lumps (sugar masses) and then to dark brown liquid. Slowly pour
boiling water down side of pan, stirring liquid sugar as you do (it
will steam and bubble). Boil 5 minutes. Keep warm. Makes 1 cup.

Cake:
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups sifted enriched flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup burnt sugar syrup (above)
1/4 cup milk

Cream butter and sugar together until fluffy. Stir in vanilla and
each egg one at a time, mix well. Alternately fold in sifted dry
ingredients with syrup and milk. Stir or mix vigorously for several
minutes. Pour into well greased and floured 9-inch square pan. Bake in moderate oven (350 F.) about 35 minutes or until center springs back when touched lightly. Remove from pan; cool on cake rack. Ice with burnt sugar frosting.

Burnt Sugar Frosting:
1/2 cup sugar
1/3 cup burnt sugar syrup
1 egg white
In top of double boiler combine sugar, burnt sugar syrup, and egg
white. Place over boiling water, beating until frosting stands in
peaks when beater is drawn out (takes about 4 minutes). Makes enough for top and sides of 9-inch square cake

Marie's Caramel Cake
4 eggs
2 cups sugar
3 cups self-rising flour
2 sticks butter
1 cup milk
Cream butter and sugar; add eggs 1 at a time. Alternate flour and milk; beat thoroughly; will make 4 layers [bake at 350 degrees (greased, floured pans) for about 30 minutes, until cake springs back when pressed lightly]

Filling
3 cups sugar
1 can evaporated milk [12oz]
1 stick butter
1 tsp. vanilla
1 cup chopped pecans
Cook sugar and cream [evaporated milk] together, stirring occasionally, until it reaches the soft ball stage, around 235 to 240? (10 to 15 minutes); take off heat. Add butter and beat until thickened and creamy. Spread on layers (wetting the knife makes spreading easier) and sprinkle with nuts on each layer. makes a very moist cake.

Lower Alabama (La) Caviar
20 to 25 servings

3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 teaspoons salt
1 teaspoon black pepper
4 (15 oz.) cans black-eyed peas, rinsed and drained
1 cup chopped green pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 -1/2 cups cherry tomatoes, quartered
1 cup finely chopped fresh parsley

Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside.

Please peas in a large glass or stainless steel bowl.

Add all bell peppers, onions, tomatoes and parsley. Pour dressing over top and toss well. Transfer to a plastic contained, cover and refrigerate for at least 2 hours before serving.

Serve with tortilla chips or crackers.
Marti in AL

Fran of upstate NY - I was wondering if you were from Hamilton or Sherburne area of NY! I remember a gal named Fran who used to come to a friend's camp on Eatonbrook Reservoir. Could you be that gal?
Joyce, Endicott, NY

How could Reynolds Wrap, Glad and all the other makers of our wonderful boxes have kept such a secret from us. It's been fun reading the response. At a neighborhood Ladies' Luncheon the other day, I asked the Hostess for a Reynolds Wrap box and then showed them the hole, not one lady knew about this. I'm having the ladies from my S. S. Class for a Salad Luncheon on Saturday and can't wait to show them as well. Keep up the good work, both ladies and Nancy, this is a fantastic newsletter and we can't help but love you Nancy!!
Caroline in Denver

Dear Nancy, Thanks for all you do, it really means a lot to all of us!! Here is a recipe for Erma from Mo (May 15th newsletter), who wanted a peach cobbler with a pie crust top. Here is a recipe she might like to try... Theresa P from Illinois

QUICK and EASY PEACH COBBLER
1 frozen peach pie, slightly thawed sugar and cinnamon to taste
1/4 cup butter
Break slightly thawed pie into chunks and place in a buttered baking dish. Sprinkle with cinnamon/sugar and dot with butter. Bake at 350 for 1 hour or until done.
Theresa P from Illinois

Dear Nancy,
This is for Boots in Va. In the May 13th, 08. newsletter Boots was looking for a recipe using Kraft Macaroni & Cheese Dinner.

Here is a recipe I used many years ago that was on the back of the Mac & Cheese box. There is only the 2 of us now, and it makes more than we can eat, so it doesn't get made any more, but we sure liked it.
Karen from Wisconsin

Western Mac
1 pkg. Kraft Macaroni & Cheese
1/2 cup sliced celery
1/4 cup diced onion
1- 6oz. can tomato paste
1/2 cup water
Dash of pepper
1 pound ground chuck
1/4 cup diced green pepper
1 -16 oz. can whole kernel corn, drained
1 tsp. salt

Prepare Kraft Macaroni & Cheese Dinner as directed. Brown meat, celery, green pepper & onion until tender. Stir in corn, tomato paste, water, salt & pepper. Add dinner, mix well. Pour into a 2 qt. casserole; Bake at 350? for 15-20 minutes.

I'm sure this could be doubled or even tripled by increasing all the ingredients, although I only fixed it as a single recipe.
I hope you enjoy this.
Karen from Wisconsin

I love to doctor up my Kraft Mac and Cheese. I make it as usual and add black beans taco seasoning and 1 lb burger!!! Very yummy.

Thanks to all for the tip on the foil box. One less frustration for me!!!! YAY!!!!!!!
Nancy in Indiana

I would like to know if its ok to freeze sugar, granulated and confection. 
Judi in Mass.

I can't find the Lemon Icebox Cake anywhere. Can someone lead me to it? 
Donna in Ft. Myers

Lemon Ice-Box Cake II
Yields: 12 servings

"This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve."

1 (18.25 ounce) package
lemon cake mix
2 (14 ounce) cans sweetened
condensed milk 1/2 cup fresh lemon juice
1 (12 ounce) container frozen
whipped topping, thawed

Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.

Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
Donna in Ft. Myers

Lemon Ice Box Cake Recipe
This recipe was given to me by a co-worker - and my family went wild for it! It is a cross between a lemon cake and lemon ice box pie - a true winner!
by BichonLady

Lemon Ice Box Cake Recipe
45 min | 15 min prep | SERVES 12
1 (18-1/4 ounce) Duncan Hines lemon supreme cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
2 (14 ounce) cans sweetened condensed milk
3/4 cup lemon juice
1 (8 ounce) whipped topping

Preheat the oven to 350?F. Grease and flour 2 (8 or 9 inch) round cake pans. Prepare cake by mixing together eggs, water, and oil with electric mixer. Place batter in pans and bake 28-30 minutes. Allow cake to cool 15 minutes then "flip" cakes out of the pans. Allow cake to cool completely.

In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.

Reserve 1/2 of this mixture (about 1 1/2 c) to be used later. Place the remaining mixture between the cake layer With the remaining mixture, combine it with the whipped topping- this is to be used as frosting. Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.

Frost cake with frosting and place back into refrigerator - this cakes is even better if kept in the refrigerator overnight.
Donna in Ft. Myers

You can also purchase the Odon noodles in the health food section of stores such as Kroger, and Biggs OR even a local health food. If you know of a health food cooperative, you can get them cheaper.
Terrie in Ohio

Hi Nancy & Nancy-landers
This is to Lori in IL who ran in to problems with what to feed her kiddo's for breakfast. Boy, have I run into your problem "TNT"! LOL! Now I'm a new grandma & it's their turn to sweat! LOL! Anyway, below is an article I found that fits & the site I found it at with tons of kid recipes/articles you & others might like.
Enjoy, Rosie McKeever in PA

My child will only eat one food!

Thanks to all for my help with the Kraft macaroni and cheese dishes. Copied all of them and will try all.
Boots in Va.

Corn Dog Muffins.
This is the second time this recipe has been posted and the second time I have wanted to know how do you get 1-1/3 eggs?
Boots in Va.

May 14 n/l Donna in Ft. Meyers asked for the Lemon Icebox Cake recipe. It was in my efiles.
Barb in OKC

Lemon Icebox Cake
1 lemon supreme cake mix
2 cans condensed milk (Wal-Mart's is the best)
1/2 cup FRESH lemon juice
12 oz. cool whip.

Bake cake as direction on box. Let cool. Split layers so you will have 4 layers. Mix condensed milk and FRESH LEMON JUICE until it gets thick. Take 1/2 of the mixture and spread between layers. Take the other half and fold in the cool whip. Frost cake. Refrigerate over night. Keep in refrigerator.
ByByron Tindle from Bessemer, Alabama

Good Morning Nancy and all Landers,
We are having a beautiful day here in Wisconsin and time to get garden planted.

To Mary in VA - OMG I have told all my family and friends about the tabs LOL.

My Mom is 84 and she didn't know it either. No one I told it to knew anything about it. But of course why would busy cooks look at the END of a foil box LOL. I just bought a dehydrator and would love to hear some hints on what to dry in it. My son dried Antelope Jerky in his and it was fabulous. I wanted mine mainly for fruit this summer but am open to any good idea's on other food's. I have cereal with dried strawberries in it and saw no reason I couldn't dry my own from a bumper crop this summer. I'm sure the dried fruit will taste wonderful come next winter. One question - when you dry fruit or anything else do you have to store it in the freezer or refrigerator?
Dianne in Wisconsin

There was not room for all the recipes, replies and requests in this newsletter.  More will be posted in the next couple of days. 
Nancy Rogers