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Lubbock, Texas 79499

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Hi Nancy:
Would anyone have the recipe for the Tunnel of Fudge Cake. I haven't made it in years.
Hope you and the kitties have a wonderful Thanksgiving!
Rita Halifax, MA.

In response to the pie crust puffing up, I would prick the crust lightly and then put the streusel topping on. Also when I want to dip anything into chocolate I don't use chips or bark. I go to a store that sells milk chocolate caps and use them. They melt in the microwave easily and don't need thinning. You can purchase paramount crystals to thin if necessary. They are sold in candy making stores of bulk pantry stores. We have one ;in our village. The chocolate is light or dark and comes in many colors.
Genie

This is for Granny O,
Why couldn't you still use the beans in your pie crust before you bake it even if the crumbs are in it? you would want to put some parchment paper or something over the crumbs before you put the beans in, but looks like it would still work.

I have never seen a recipe for streusel in the pie crust of a pumpkin pie. I didn't know you could improve a pumpkin pie, hmmm..
I may have to try that.
Thanks, Esther.

Here is a favorite trifle recipe of mine,

Paula Deen's Pumpkin Gingerbread Trifle

2 (14-oz) packages gingerbread mix
1 (5.1-oz) package cook-and-serve vanilla pudding mix
1 (30-oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-oz) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Also, I notice in the two submitted sweet potato trifle recipes, which seem to be the identical recipe, one calls for a 13 oz. can of evaporated milk, and one calls for a 5 oz. can of evaporated milk. Any idea which is right? Do they both work equally well?
I'd like to make this for Thanksgiving but I'm Puzzled
Source: Paula Deen
Eve in WI
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of your tried and tested recipe and number of servings. Remember to include your name within the message as well.

Date of email from Margaret in OK is November 13, 2009. In response to Sara from Fl & Susan from Ga Bobby Flay's Strawberry Bread Pudding. All I could find was Jam & Bread Pudding. Is this one & the same???
Betty, Ga

To Anita in Camarillo, about the bubbling pie crust...
Perhaps if you prick it all over with a fork, this will allow the steam to escape and let the piecrust lay flat. This was one of my grandmother's pie baking tricks.
Eve in WI

Good morning Nancy and furbabies staff,
I have a question for Chris in NM about the corn nuts from the October 18, 2009 newsletter. Where do you find dried whole white corn kernels? I have gone to feed stores and the health food stores in my area, Midland, TX.

No one carries it. I wanted to make corn nuts with my foods magnet class at school.
Thanks, Ann in Midland, TX

Nancy this is for Mr. Myron Drinkwater in the 11-13 newsletter about the brownies with the Hershey's in the middle. The recipe that Paula Deen uses calls for three 6 oz. Symphany bars with almonds and toffee. The three bars are very large and just about cover the brownies in a 9 x 13 pan. I didn't even check my bars to see if they had almonds and toffee. I don't really think they did, I just saw the word Symphany and got them. na Mine were wonderful and the teachers at my school request it. Try again, they are wonderful!
Ann in Midland, TX

Nancy-- A compliment for Linda in KY--Your recipe for Manicotti in Nov 4 Newsletter was a big hit last evening served with acorn squash and asparagus. I am always looking for ways to simplify recipes and reduce ingredients and your recipe accomplished both these. I had not made Manicotti in years because it was somewhat a pain with my Italian version of multiple ingredients and stages and had not taken the time to do what you did so well. Thanks
Jim in Texas

Thank you Chris in NM for explaining the difference in the Almond Bark and Chocolate Chips. I printed out your recipes for the two different truffles and since it's a cloudy day here in Pa, I think I'm going to bake truffles..that should ease the depression. Thanks again.
Nancy it's so good to hear about your furry friends. I have a yellow Lab. Since I am 80 years young, she is a great help to me..barks when the phone rings, won't allow anyone she doesn't know inside the house without my approval. In fact she even speaks, says "out" when necessary., and understands many commands We should all be thankful for our furry friends. They are smarter than we think.
Mary Jo, Central PA

Anita in Camarillo - Nov. 6th newsletter has the Apricot Nectar Cake and Apricot Orange Cake. Or, would this be the one?

Apricot Salad

1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (6 ounce) jar apricots baby food
1 cup Cool Whip

Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and fold in Cool Whip. Listed under Apricots to the left of the newsletter.
Chris in NM
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Chris NM, I appreciate the information you provided regarding the difference in Almond Bark and Chocolate Chips. I'll opt for the chocolate also. BTW, I'm trying your recipe for Corn Stuffing Balls. They sound so good and I like slow cooker recipes during the busy times.

Regarding sending in recipes with the changes that were made, I kind of like that. If someone has found a way to improve a recipe, I'm happy to learn about it. I really trust the good cooks of this newsletter who obviously have a lot of experience. My sister is one who can look at a recipe and know what would improve it. I'm hoping she will soon have time to send in some of her wonderful recipes.

I have a question which I'm sure someone in our newsletter family can answer. I'm searching for containers for flour, sugar etc that are glass. I don't know if there is such a product but I'd like airtight lids on glass containers. I know not to heat plastic, releasing chemicals, but I want to stop storing products in it also, as much as possible. Any ideas would be appreciated. Thanks so much.
Doris, S. Indiana

To Chris in NM---I love you recipes, and I was wondering if you had any family TNT recipes for anymore favorite candy or cookies?
Thanks, Sue

PS--I think we have the same "sweet tooth

Dear Mr. Drinkwater, I hope you will try them again. And I will make them myself today.
First you need to use a family size box of brownie mix, divide the batter evenly in the 9x13 pan, one layer on the bottom and the other on top of the bars. And my friend used Symphony chocolate bars, at least 4 of them. No nut bars however. I ate one cold, that she had me take home, and the bar was definitely visible and hard. Good luck..
Dee in Tucson

Nancy, this morning as I was reading yesterday's newsletter (November 13th), I had to smile when I read Betty in MS’s recount of her brownie mix and invention of a new recipe, BJ's Blonde Brownie Bar. Betty, I think some of my best dishes were those I improvised on because I either didn’t have a particular ingredient, or couldn’t exactly remember all of the ingredients. Your recipe sounds good –I will have to give it a try.
AtlantaPat

For Phyllis C - I have found Scott regular tissue to be dustless. RobertaWV

p.s. Thanks, Nancy, for a great newsletter

Good Saturday morning Nancy. I am responding to Susie in Indy's request, in the November 13th newsletter for the recipe for the easy fudge made with frosting and chips. I think most of us have enjoyed this combination fudge for ages. I first remember seeing it in your newsletter in 2006, for sure -maybe sooner. I also wanted to say to Susie: I am so sorry to hear of your tendinitis –it truly sounds painful and debilitating. I am happy that your husband is doing well! For the fudge, here are some combinations that I made and really enjoyed, as well as others that were posted a while back. You can try just about any frosting and chips combination with success (except the whipped frostings). Let us know which kind(s) of fudge you make. Enjoy! AtlantaPat.

Creamy Frosting and Chips Fudge

1 (12-oz) bag Hershey’s chips OR 1 (10-oz) bag of Nestles chips**

1 whole can of frosting (Don’t use the Whipped kind –it doesn’t set as well)

Put the bag of chips in a glass bowl –don’t pile them all to the middle, kind of spread them out. Microwave on high for 90 seconds. Take out and stir well.

Then dump one whole can of frosting on top of the melted chips. Microwave on high for 90 seconds. Take out and stir well, to blend.

Pour/spoon into a 8x8” or 9x9” square pan. Refrigerate until chilled and set. Then cut into small pieces (Believe it or not it is real rich).

* Hint 1: I put a capful of Vanilla Extract and a pinch of salt in it after everything has melted. I thought that it may give more of a home-made taste. I had a few nuts and broke them up in it too. But you do not have to do that, as the ladies who told me about it didn’t use Vanilla, salt or nuts and said it was delicious.

Hint 2: I lined the pan with aluminum foil and put it up the sides of the pan -and gave it a little squirt with Pam. If you have the Reynolds Release Aluminum foil that would be real good too. You don’t have to line it with foil –but it just makes it easier to get out of the pan, since you just lift it out. I did put a little bit in a plastic container that I sprayed with Pam –and didn’t line it with oil and it came out just fine. The first piece was a little tricky.

**It really doesn’t make much difference (Nestles just has 2 ounces less) BUT DON’T USE A CHEAPER BRAND.

Here are some combinations that you can make –experiment with your own combinations:

Milk Chocolate Chips and Cream Cheese Frosting;

Milk Chocolate Chips and German Chocolate (coconut and pecan) Frosting;
Peanut Butter Chips and Chocolate Frosting
Mint Chocolate Chips and Chocolate Frosting
Butterscotch Chips and Vanilla Frosting
Any Flavor Chips and Vanilla Frosting
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Susie's Quick Orange Sunshine Cake

1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350?F for 25 to 30 minutes.
Frosting
1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.
Susie in Indy
http://www.nancyskitchen.com
/4/09 newsletter
Chris in NM
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Hello Nancy, this is for Phyllis C please either move the electric heater or the toilet tissue holder. I have to burn my trash when possible and toilet tissue is one of the things that go up in flames first. To me this situation would be a huge safety issue.
Leslie from TX

Thank you, thank you Linda in KY. Your manicotti recipe sounds absolutely wonderful and very much like what I remember. I will prepare this right away.
Betty in MS

For Pat in So. Cal. Thank you for the clam chowder recipe.
Richard in Cripple Creek, Co.

Hi Nancy. Sounds like Little One and Ditto are just having a ball playing with each other. I think that's great.

I'm looking for a Lasagna recipe that has cottage cheese and Swiss cheese without holes in it. The rest of it is the normal spaghetti sauce with ground beef, sour cream etc. Hopefully one our our great cooks has this recipe.
Barb - La Porte, IN

Nancy
I have been given 2 nice butternut squash. Any good ideas on how to fix, I would be thankful for. I have only baked them.
THANKS Orlena in Illinois

Hi Nancy:
Would anyone have the recipe for the Tunnel of Fudge Cake. I haven't made it in years.
Hope you and the kitties have a wonderful Thanksgiving!
Rita Halifax, MA.

Apricot Cake

1 box lemon cake mix
3 eggs
1 can apricots, seedless
Smuckers apricot preserves

Mix cake mix, eggs, apricots and juice for 5 minutes. Pour into a prepared bundt pan. Bake at 350? for 45 minutes. Remove from pan. Heat half jar of apricot preserves to boiling. Pour over warm cake and cool. http://www.nancyskitchen.com
Chris in NM

This recipe or one very similar was sent in by gramajn.
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Toffee Brownies for Mr. Myron Drinkwater (Nov 13)
who was disappointed with the brownies with chocolate bars between the layers.

I had seen Paula Deen make these.
Her recipe is the first link and the video of her making them is the second link.

I think maybe the problem was that when the recipe was posted, it didn't say what size chocolate bars to use.
You use the very large (6 ounce) bars, not the thin smaller Hershey bars.
I haven't tried the recipe yet. Bought the candy for them but needed a chocolate fix and wound up eating them.
If you try these, please let us know what you think. Thanks.
gramajn

http://www.foodnetwork.com/recipes/paula-deen/toffee-brownies-recipe/index.html

http://www.foodnetwork.com/videos/symphony-brownies/26104.html

I am responding to Mr Drinkwater about the Brownie recipe.
You must use at least 6 of the large candy bars. I don't have a bar handy for ounces, but I think they are about 12 ounces apiece. The smaller bars just don't do it. It makes an expensive recipe considering the bars are about $1.89 a piece.
Maybe this info will help.
Lou

Nancy this is for Susie/Ind--if you haven't seen a Dr for the pain in your leg please do so immediately. My husband died from a clot in his leg because he thought it was arthritis. I don't want anything to happen to you. Take care.
Jean Cecil VA/FL

Hi all; Last night on the news, a segment was on about flea and tick control for your indoor cats and dogs. It is called Shoo tag . This little dog tag like badge with a electronic strip is supposed to repell all fleas and ticks with out any chemicals. Found it on Amazon.com for 29.95 for one animal. My question is has anyone heard of this or tried it and does it work? I put the drops on the back of my dogs neck . later petted her. And before long I had this horrible chemical taste in my mouth. I really don’t think I need to be de fleaed.
Thanks for listening Jam

For Brooxie in GA from the 11/04 newsletter. I think the problem you had in finding the incredibly delicious banana bread recipe is because it is called "Indescribably Delicious Banana Bread" Here is the link for it:
Mary S

http://www.nancyskitchen.com/2009August/banana-bread-recipe.html

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.