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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

Safety question today. I am sending in a recipe that I'm not sure it's safe since it includes
raw eggs. The recipe is an old one I found, it was truly delicious. Any ideas or suggestions
and especially opinions on if it should be eaten at all would be greatly appreciated. I do enjoy
this list and have enjoyed so many of the recipes. You are a great bunch and I really thank
Nancy for all the work she does keeping everything straight and organized. Keep up the good work and don't be afraid to take a day off when needed or asking for help!
Kyra

Banana Split Cake

5 bananas
2 eggs
2 c. crushed pineapple, drained
2 c. crushed graham crackers
1/2-1 c. chopped pecans
2 c. powdered sugar
3 sticks oleo
1 lg. carton Cool Whip
8-10 chopped maraschino cherries

Melt 1 stick oleo and mix with graham crackers; spread over the bottom of a 13 x 9 x 2 inch
pan. Next beat the following in a mixer, not less than 15 minutes: 2 eggs, 2 sticks oleo and 2
cups powdered sugar. Spread this over the graham cracker crust. Slice bananas over this
and then drain pineapple and spread over bananas. Cover with whip cream; add pecans and
cherries. Better when refrigerated overnight. 

There were many responses to what to name Little One.  I have posted all those responses on a separate page.  Just click on Little One's picture to read all the suggested names
.

Hi Nancy, I may have sent this before.

Divinity

1 2/3 C. Sugar
1/3 C. Water
pinch of salt
1 jar marshmallow cream (7 oz.)
1/2 C. nuts
1 tsp. Vanilla

Boil sugar, water and salt until it form a firm ball in water (245-248 degrees). Place marshmallow cream in bowl and stir in hot syrup. Beat until it forms a peak. Add nuts and vanilla. Drop from spoon on waxed paper.

Can omit nuts and place 1/2 maraschino cherry on top of candies immediately after dropping on
waxed paper.
Margaret, Tulsa
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Peanut Patties

3 C. sugar
2/3 C. white corn syrup
1 C. evaporated milk
2 Tbsp. Butter
3 C. raw peanuts
1 tsp. vanilla
red food coloring (optional)

Combine all ingredients, except vanilla and food coloring. Cook over high heat, stirring
constantly until it forms a firm ball.. Add vanilla and food coloring; beat until creamy. Pour
into buttered pan or drop quickly on waxed paper by spoonfuls. When using the drop method
it will set up very fast.
Margaret, Tulsa
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Peanut Brittle

2 C. Sugar
1 C. light corn syrup
1/2 C. water
1 tsp. vanilla
10 oz pkg. raw peanuts
1/8 tsp. salt
1 tsp. soda
1 Tbs. butter

Combine sugar, syrup and water in large heavy skillet. Place over medium heat and stir until
sugar dissolves. Cover and cook for 3 minutes. Remove cover and cook to soft ball stage.
(234 degrees). Add peanuts stirring frequently. Cook until brittle reaches hard crack stage
(300 degrees). Remove from heat add remaining ingredients (except soda). Stir until well
blended. Stir in soda well. Spread on a well buttered 14 1/2 x 17 inch cookie sheet. As
candy cools loosen edges of brittle on all 4 sides of cookie sheet. Lift up and pull edges
gently to stretch candy as thin as possible. Break or cut off thin portions. Repeat process
until all of candy has been pulled or stretched. Break into pieces after it is cold. (This is a
very old recipe). I pour hot candy on Reynolds Quick Release Foil that has been spread on
cabinet top. By working quickly the brittle candy can be spread very thin while it is still hot.)
Margaret, Tulsa
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Little One Needs a New Name 

Hi Nancy,
For the November 30th Newsletter, I sent in a recipe for Doris in Ohio for Salted Pecans. She
said that she would like other nut recipes, so I am sending two more. Sorry, I am so late in
getting around to it submitted these. Doris, I made the salted pecans and candied nuts
(used almonds and pecans) this past weekend. They are so good, and make nice gifts. I put
them in a sandwich bag (some candied nuts in one and some of the salted pecans in
another). Then I make a label on the computer with the name of the nuts, and affixed it to
the sandwich bag. I put them in at a medium size Christmas tin to give as a gift. The two
recipes that I am submitting today are for Candied Nuts, and Crockpot Chocolate Peanut
Clusters. The candied nuts recipe was given me by a co-worker in 1988, and I don’t know
where she got it. The other recipe, for the Crockpot Chocolate Peanut Clusters was at
baking.about.com. It is easy, good and makes great gifts –if you can resist keeping them for
yourself. Let me know if you try them and if you like them as much as I do.
AtlantaPat

Candied Pecans

2  1/2 cups pecan halves (I sometimes use a combination of almonds and pecans, or just
almonds)

2 teaspoons vegetable oil
1 cup granulated sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract (not flavoring)

Put pecans (and/or almonds) and oil in a flat baking pan; stir until pecans are coated (Note:
I don’t use the oil, and they work just as well). Roast in 300 degree oven for 20 to 25
minutes, stirring frequently. Cool.

Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring over medium heat
until sugar is dissolved. Boil to 236 degrees of a candy thermometer, or to a soft ball stage*.
Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out
onto waxed paper and use a fork to separate the nuts.

*To test for Soft Ball Stage: If you don’t have a candy thermometer, soft ball stage is
reached when a small amount of syrup dropped into chilled water forms a ball, but is soft
enough to flatten when picked up with fingers (234- 240).
AtlantaPat
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Crockpot Chocolate Peanut Clusters

2 pounds (2 - 16 ounce jars) dry roasted peanuts, salted
48 ounces almond bark white chocolate
4 ounces sweet German chocolate
10 - 12 ounces dark chocolate

Place all ingredients in crockpot. Cook on low for 3 hours. Don't touch. Turn pot off and let
sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely.. Drop by teaspoons full onto wax paper. Let harden and store
in airtight containers.
AtlantaPat
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I have a really wonderful recipe to share with Nancylanders for the holidays. I had it recently
at a welcome home family party for a young fellow who had just returned from Iraq,
and it was the favorite of everyone.

Apple Brownies

2 sticks of softened butter
2 cups sugar
2 eggs beaten until smooth
mix all of the above well

In a separate bowel mix
2 cups flour
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla
mix the above and add to the butter mixture

Peel and chop into small pieces, five to six apples 1 cup chopped walnuts or I suppose you
could use pecans if you prefer them

mix again and pour into an appropriate size pan, probably about a 9 x 13 or a little larger,
depending on how high you want the brownies to be.

Make a strudel topping using Butter, flour, cinnamon and sugar. Sorry, she did not give me
any amounts as she just throws it together. You probably can find it on the internet or maybe
even Nancy's site.

Place strudel topping on top of the brownie mixture in the pan and bake at 350 until done in
the center. No times given, as it probably varies according to the size of the pan.
Laurine in NNY
Print this RecipeThis is the basic flour mix that I use:

Nearly Normal Flour Mix

1C. white rice flour
1C. potato starch (not potato flour
1C. cornstarch
1/2C. corn flour
1/2C. tapioca starch, (or flour)
4t. xanthan gum

Measure the ingredients into a bowl large enough
to mix together with a whisk. Use as you would any flour.
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I get a lot of recipes from Nancy's. I just substitute the above four mix for the flour in the
recipe. I will try the Christmas Tarts ( Dec 8), & Pecan Tassies, that we usually make.
Betty Crockers Cookie Book has a Cherry Bar recipe that turns out well wth GF flour.
It took 72 yrs to diagnose me, but things are much better now.
Doris/Ohio

This recipe is from celiac.com, where you can find many recipes, & much information.

Roben Ryberg's Snickerdoodles

Hello to Nancy and everyone....so enjoy this newsletter.

I am looking for a bread recipe that my grandmother would make every winter, usually around the holiday time. I am betting it may be of German origin. It was called "coffee Bread". not coffeecake. She made it in braids and would do an egg wash, then sprinkle with sugar. It
truly was so good with a cup of coffee....I don't think there was coffee as an ingredient in
the bread. She would sometimes put raisins in the dough. I so want to get this recipe and
am hoping some of the great cooks here will know what I am talking about.
Thanks in advance. Layna in Kansas

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Boy Friend Cookies
7-8 Dozen

1 cup butter
3/4 cups sugar
3/4 cups brown sugar
3 eggs
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
3-1/2 cups quick oatmeal
1-1/2 cups chopped salted peanuts
1 cup chocolate chips

1. Cream together butter, sugar and brown sugar.
2. Add eggs and vanilla beating until fluffy
3. Add flour and baking soda
4. Fold in oatmeal, peanuts and chocolate chips
5. Drop by spoonfuls onto a greased baking sheet. Bake at 350 for 8-10 minutes

Enjoy
Lisa - Union Bridge, MD
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Thanks to Chris in NM & Granny Girl in Ohio for Cranberry Fudge recipes. I am going to try
both of them. What I had in mind is not a chocolate base. We first had Cranberry Fudge at a
Fudge Shop & of course they will not divulge the recipe. It was a dark pink color. I bought
white chocolate today & will try both recipes & let you guys know how it turns out.
Betty G. Georgia

I'm looking for a cookie recipe similar to Peanut Butter Blossoms but I want to make the
cookies chocolate and press a Hershey's Cherry Cordial kiss on top. Can someone please
help? Grandma O,IL

Hi Nancy, I would like to know what brand the sugar free chocolate chips are that you can
find in Wal-Mart. I thought they were Nestle but I called them and they said they don't have
any sugar free chips. My husband is diabetic and I would love to be able to make him chocolate chip cookies. I loved the story about your new cat. You are not only a kind person but have a great newsletter. Merry Christmas and thanks for everything you do for all
of us. Chris in California

For, I think it was Irene in Florida:

I confess I have never tried this recipe because, frankly, I don't know how to properly use a
sugar scrub. Do you soap yourself first, use it in place of soap. After you make it, can it be
stored for a while, etc. Here's the recipe I have.

Brown Sugar Body Scrub

2/3 cup brown sugar, packed
1/3-1/2 cup almond oil
1/2 tsp of vitamin E
10 drops fragrance oil or essential oil, optional

Mix almond oil, vitamin E and fragrance or essential oil, if using, together in a glass bowl. Add the brown sugar and mix in well. Divvy up into jars and have a great time using it!
grannym IL
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12/9/09 Had to let y-all know about last endeavor. Made the Almond Choc. balls. That is a huge recipe. I thought I was gonna burn up my mixer hi hi, could smell it. Didn't have room in
ice box for it all, so one went outside in charcoal grill. Then ran out of dipping choc. and made
some more to finish up. And the paraffin takes forever to melt. But when all was said and
done it turned out great and that is what counts.
May try another batch, but just do half this time. Oh ,and i ended up with 77-balls.
Keith-Evansville, In

I know I must post this every year, but it is such a conversation piece when we have open house over the holidays.

Give it a try. I promise I won't post it next year.

Floating Mothballs Decoration

Mothballs - hand full
3/4 cup water - You can tint it with food coloring if you like
1 cup white vinegar
1 tsp baking soda

Place a handful of mothballs in a glass jar (I use a goldfish jar) Add the rest of the
ingredients. The mothballs will bob up and down in the water.
Lisa-Union Bridge, MD
Print this Decoration

To Brenda, of Alabama--I have misplaced your wonderful recipe for "caramels". Could you tell
me or how to find it.
Thanks, Sue

Orange Tapioca Delight
12 Servings

1 quart canned peaches, sliced
1 (16 oz can) mandarin oranges - I have also used 2 cups of diced fresh oranges
4 cups liquid - keep juice from peaches and oranges - add water to make the 4 cups
1 cup sugar
1/2 cup minute tapioca
1 ( 6 oz can) or 3/4 cup frozen orange juice concentrate
3 bananas, sliced
1/2 cup whipping cream
2 Tbsp sugar

1. Drain and reserve the juice from the peaches and oranges. Chill the fruit in the fridge.
2. Combine in a saucepan the reserved liquid, 1 cup sugar and tapioca and let sit 5 minutes.
Heat
to a boiling, stirring constantly. Boil for about 2 minutes and remove from heat.
3. Add frozen orange juice stirring until melted. Cool and chill.
4. Add bananas
5. Whip until stiff the whipping cream
6. Add 2 Tbsp sugar to the cream and spread over top

I have also added seedless grapes to this also. Very refreshing desert.
Lisa- Union Bridge, MD
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Chocolate Pretzel Cookies

Mix and set aside
1/4 cup cocoa powder
1 tbs instant coffee or expresso powder
3 tbs boiling water

Cream:
1/2 cup butter
1/4 cup sugar


Add:
1 tsp pure vanilla extract
1/2 tsp salt

Add:
2 cups flour

Add:
1 large egg, beaten

Add cocoa mixture

Shape dough into a square and wrap in plastic wrap and refrigerate 30 minutes. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper or sprayed.

Brush tops of cookie w/1 beaten egg yolk. Sprinkle w/sugar (Sanding sugar is festive).
Bake at 325 oven for 35-35 minutes rotating halfway thru. Let cool on cookie sheets on wire racks.
Judy/Buffalo
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To Carolyn in Rochester, NY and Betty in Canada, thank you so much for the wonderful corned beef and cabbage recipes. I intend to try them out this weekend. I knew I could
count on you!!!
Sue, Illinois

Cheesy Chicken CP

4-6 chicken breast (boneless, skinless) (I use chicken thighs)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp each salt, pepper, & garlic powder

Put all in crockpot an cook on Low 6-8 hours. Serve on bed of rice or noodles.
JL in South Jersey
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Hi Nancy, Ditto, Little One and all of Nancyland.
I am looking for a recipe for Hungarian saurkraut.

The ones I have found have pork in them and I just want one with plain old saurkraut. Hope
someone out there has this recipe.
Barb - La Porte, IN

Nancy, I have seen several variations of Corned Beef & Cabbage over the last few days. My
new son-in-law recently taught me a step I had never done, and I will never make it any
other way.

When the beef is thoroughly cooked, put it on a piece of waxed paper covered in paprika;
turn it and be sure it gets a thick layer of paprika all over. put it in an oven-safe dish and
bake at 300 for one hour. I don't know why it works, but it makes the meat incredibly
tender, it slices so beautifully and the flavor is not changed.
Doris in Oklahoma City 

Hi Nancy,
It's that time of year and I have been going through an old cook book. I wanted to make
Mexican Wedding cookies. So, as I looked through the cookbook and at a bunch of recipes I
had cut out and stuck in there, I came across Fried Pies. This one recipe was written by a
97 yr. old lady and another recipe by a lady telling how they had helped build their church
selling these fried pies and other goodies. It also brought back memories of my childhood.
There were 6 children in our family and Mother worked hard fixing food for us. She made
wonderful fried pies. She was a wonderful cook, and Daddy worked hard making a living.
Those were the days when you came home from school hungry and was happy to see a bowl
of stewed apples on the table and you made yourself an apple sandwich and enjoyed it. lol

I shall write the recipe in Alice Gray's words. She was 97 when she sent it into the paper. I
have no ideal how long I have had this paper, for years I am sure.

Fried Pie
Use regular pie dough. Roll a small piece of dough about the size of a small pie plate. Roll to
about the thickness of regular pie crust. Have the fruit cooked with thickening so it is thick
when cold. The fruit must be cold. Roll out on one-half of the dough just a small amount of
fruit. Fold over and seal the edges well. Fry in a small amount of cooking oil over medium
heat. Fry until brown, then turn and brown the other side. Place on rack to cool.

This recipe is the one they sold "jillion fried pies" to build the church.

Fried Pie

4 c. flour
4 tbsp. sugar
4 heaping tsp. baking powder
2 tsp. salt
2/3 c. shortening
2 eggs
1 large can Milnot

Dried fruits for filling, such as apples, apricots, peaches, etc., cooked and sweetened.
Mix all ingredients except dried fruit thoroughly and chill. Pinch off small amount of dough,
roll out in circle the size of a small saucer. Place fruit filling in the center fold over and crimp
edges. Fry in deep, hot oil until brown on one side. Turn and brown on the other side. Drain
on paper towel.
Merry Christmas, mj-indy
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Well, we have made the headlines again. Buffalo is in the mist of a 3 foot snowfall with
whiteout conditions. A good day to stay in and bake. This is a great treat for your family
and makes a super hostess gift anytime.

Banana Coconut Almond Bread

Beat together:
1 1/2 sticks soft butter
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1/2 cup evaporated milk
4 very ripe bananas, mashed (about 2 cups)

Stir in:
1 cup toasted coconut
1 cup toasted chopped almonds

Whisk together and stir in all of above:
2 2/3 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

Coat two large loaf pans, or 4-5 small mini-loaf pans with cooking spray. Bake 350 oven
40-45 minutes.
Judy/Buffalo
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In regards to the question from Pat and Sally from PA about freezing homemade noodles
before they are cooked. My mom used to make homemade noodles for our Thanksgiving and
Christmas family dinners. She would start making them at the beginning of December and
freeze them. A lot of times I would go to her house and see the noodles laying out on the
kitchen table drying. I have also frozen ones that I have bought. My mom has been gone
for several years so this brought back some nice memories of Christmas.
Marilyn in Ohio

Evelyn S, is looking for a simple pork chop recipe.

Baked Pork Chops

2 to 4 center cut boneless chops
1/2 cup Italian-style salad dressing or cooking oil
1 cup bread crumbs
Salt and pepper to taste

Place salad dressing or oil in a small flat dish. Place bread crumbs in another flat dish. Dip both sides of pork chops into dressing or oil. Coat pork chops on both sides with crumb, salt and pepper mixture. Place coated pork chops into an oven proof glass pan. Bake at 400° for 25 to 30 minutes or until pork chops are fully cooked. posted by Marlaoh under Pork on Nancy's message board.
Chris in NM
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Nancy in Pittsburgh, I am the one who sent in that the sausage balls were started by Jimmy Dean, only because that is when I first started making them! Sorry about the confusion! His ads also post that one off and on during the year. I agree with Nancy about the Jimmy Dean sausage, too! It is even good sliced and pan fried for breakfast, which we do on occasion.
Chris in NM

Easy Doughnut Recipe

Granny Bev in Mi., the easiest fried donut recipe I have used and made are the ones made from the little store brand biscuits in the refrigerated section. Use the center of a biscuit cutter - little round circle - cut the center of the biscuit out, and deep fry all your pieces.

Roll them in your choice of sugar, powdered sugar, or colored sprinkles before serving! They are very good! My kids always asked for them.
Chris in NM
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Buttermilk Donut Balls

5 eggs, beaten
2 cups sugar
1 cup whipped cream
1 3/4 cup buttermilk*
1 1/2 cups grated raw apples
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
7 cups flour

Beat eggs, add sugar and beat well. Add remaining ingredients in order given. Drop by
teaspoon into hot fat, 400 degrees. Fry until golden brown. Check to see that they are
cooked all the way through. Drain on paper towel. Serve plain or roll in sugar. Makes over 100
balls. You can add nuts or some grated orange rind if desired.

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my
flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers listed under Buttermilk
on www.nancyskitchen.com.
Chris in NM
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This is in answer to the question that Mary Ann in upstate New York had about substituting all
purpose flour for cake flour. When using all purpose flour instead of cake flour you just
subtract 2 tablespoons from each cup of flour called for.
Gladys in Florida

Here is another great recipe for Dee in Oregon to use in her cookie press. It is from Dennis at
the Prepared Pantry. I highly recommend that you use butter in the recipe; you can substitute margarine, but it does impact the taste and texture of the cookies.
Robbie In

Chocolate Spritz Cookies
If you like chocolate, you'll like these pressed cookies.

2 1/2 cups all-purpose flour
2/3 cups good quality cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups butter
3/4 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat the oven to 375 degrees.
List of 4 items

1. In a large bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together.
Set aside.

2. Cream the butter and sugars together. Add the eggs, vanilla extract, and almond extract.
Continue beating until well combined.

3. Add the flour mixture to the creamed mixture in three parts, beating after each. Load the
dough into a cookie press and press cookies onto an ungreased

baking sheet leaving at least 1/2 inch between cookies. Decorate with candies, maraschino
cherries, or sprinkles.

4. Bake for six to eight minutes or until the cookies are done. Remove the cookies from the
pan to cool on wire racks.
Dennis Prepared Pantry
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