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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.

Does anyone have a special sandwich spread they like to use on turkey sandwiches? I am looking for something that would have a base of diet mayo. Thanks.
Dianne in Houston

Hi Nancy!

I finally found the pumpkin recipe I have been looking for! It is very much T & T and is also posted under
Holiday on your Message Board.

Pumpkin Pecan Pie Squares

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

PREHEAT oven to 350° F. COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. BAKE for 15 minutes. COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.
Chris in NM 
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This is for ML in OH, who recently had cranberry orange streusel coffeecake at Sam’s Club and was hoping to find a recipe for this item. I have not tasted the Sam’s Club coffeecake, so don’t know if this is exactly like what you had, but it is a great recipe. If what you had was a brown sugar streusel, you may wish to make the streusel for this recipe with brown sugar instead of white sugar. I hope this recipe helps you.
Robbie In

Cranberry Streusel Coffee Cake
Make one 8-inch square cake. Approximately 9 servings. Preparation time: 20 minutes.

Cake Batter:
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. (3/4 stick) unsalted butter, softened
1/4 c. sugar
2 tsp. grated orange rind
2 eggs
1/2 c. milk

Streusel:
1/2 c. light brown sugar
1/4 c. flour
1/2 tsp. cinnamon
2 tbsp. butter, softened
1/2 c. chopped walnuts

Cranberry Filling:
1 1/2 c. Ocean Spray fresh or frozen cranberries
1/4 c. sugar
2 tbsp. orange juice

1. Preheat oven to 350 degrees. Grease and flour 8-inch square cake pan. Stir together flour, baking powder and salt until well mixed.
2. Cream together butter, sugar and orange rind in large bowl. Add eggs one at a time, beating well after each addition. Stir in flour mixture alternately with milk, beginning and ending with flour. Set batter aside.
3. Streusel: Combine all streusel ingredients in small mixing bowl. Mix together with fork until crumbly. Set mixture aside.
4. Cranberry Filling: Place all ingredients in small saucepan. Cook over medium heat, stirring constantly, until berries pop. Remove from heat; cool to room temperature.
5. Spread half of the coffee cake batter over bottom of prepared pan. Sprinkle with half of the streusel mixture; spoon on the cranberry filling. Cover with remaining batter, sprinkle with remaining streusel.
6. Bake 50 to 60 minutes until toothpick inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature.
Robbie IN
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I just found the two ingredient fudge recipe and all its variations on your site. It has so many different variations.
http://www.nancyskitchen.com/2-ingredient-fudge-recipe.html

I also found all the Childhood Sandwiches and Memories page
http://www.nancyskitchen.com/childhood-sandwiches.htm

I just wanted to tell you I really enjoyed reading them again.
Sharon

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.

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Thank you Gloria, Tucson Ariz. for the Kolache recipe in the Nov. 20 newsletter. I am anxious to try them. Still looking for the savory Kolache recipe.
Grandma O,IL

Sonja in Midland, TX in the November 20th newsletter. Thank you so much for the advice to try Super Mercado. I will definitely go there today and ask for posole. You can always find the answer in Nancyland! What a wonderful group!
Thanks again, Ann in Midland, TX

Ella in CA, This cranberry cake is great!

Cranberry Pudding Cake

2 c. flour
1 c. sugar
2-1/2 tsp. baking powder
3 tbsp. melted margarine
2/3 c. milk
1 egg
2 c. cranberries, whole

Sift together dry ingredients in a mixing bowl.
Add shortening, milk and egg. Beat all together
for 2 minutes. Stir in the cranberries. Bake in
9 inch square pan at 350 degrees for 40 minutes.
Serve with hot butter sauce.

Butter Sauce
Melt 1/2 cup butter in double boiler.
Add 1 cup sugar and 3/4 cup light cream
(half and half). Mix well. Cook over hot water
about 5 to 10 minutes until well blended and hot.
Stir occasionally. If not using a double boiler,
use low heat and stir or whisk often until nicely
blended and thickened. Serve hot over cake.
Source: Cranberry Recipes
Chris in NM
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Regarding glass jars. I found them the best way to store onions in the refrigerator. No odor and they stay fresh quite a while, even when chopped. I use the pint size wide mouth which are perfect for storing leftovers and freezing too.
Anita in Camarillo

Lemon Egg Biscuits
Makes 72 cookies

Stir together: (I use my food processor)
6 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 teaspoon salt

Mix in a bowl and slowly pour into dry mix above:
6 large eggs
4 tablespoons lemon extract
3/4 cup canola or vegetable oil
1/2 cup milk

Grease tins or use parchment paper. Bake 350 oven 15-18 minutes. Bottoms should be golden. Do Not Overbake.
Cool & Frost

Lemon Icing
2 1/2 cups confectioners' sugar
2 tablespoons lemon extract
A few drops of whole milk
Judy/Buffalo
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These cookies are delicious, quick and healthy.

Wheat Bran Cookies

1 stick soft butter
1 cup sugar
1 egg
3/4 cup wheat bran
2 1/3 cups flour

Stir butter and sugar until creamy, add the egg and mix well. Add the wheat bran and the flour and work it into a dough. Make small balls, put them on a greased baking sheet and flatten them slightly with a fork or potato masher. (I love the design they get with my potato masher). Bake 350 oven for 10-12 minutes. Cookies should be golden on the bottom.
Judy/Buffalo
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Hi, WLB in MD is looking for a baked spinach artichoke dip recipe. This recipe is a copycat recipe for Applebee's Spinach and Artichoke dip and it is delicious.

Applebee’s Hot Artichoke and Spinach Dip Copycat

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded Parmesan-Romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Preheat oven to 350°.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish
(I used an 8" X 8" dish).

Bake for 25-30 minutes or until cheeses are bubbling and melted.
Serve with chips
Jane from NC
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For Trudy in Slidell, La:
Alas no more Lemon Coolers (to my knowledge). The following is a close recipe though:

Lemon Coolers

1/2 cup powdered sugar
1 1/2 cup cake flour
1/3 cup granulated sugar
1 1/2 tsp baking powder
1/3 cup shortening
1 tbls water
1 egg
1 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt
1/2 tsp unsweetened lemonade mix

Cream together 1/2 cup powdered sugar, 1/3 cup white sugar, shortening, egg, vanilla, & salt. Add flour & baking powder. Add 1 tbls water & mix to form a dough ball.

Roll in 3/4 inch balls & flatten slightly onto lightly greased cookie sheet. Bake at 325 degrees for 15-18 min. until light brown.

Combine 1 cup powdered sugar w/ lemonade mix in a large plastic bag, and shake well to mix. Add 4-5 hot cookies to the bag & shake to coat well. Repeat w/remaining cookies.

My mother used to surprise my son with a box of lemon coolers. We both miss those things, but this is a good reminder.
Teresa in SC
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Free eCookbook – Things to be Thankful For: 30 Free Thanksgiving Recipes, featuring 54 pages of Thanksgiving recipes.

Hi Nancy and all Landers:

I’m sure I submitted this recipe last year but wanted to send again in time for Thanksgiving in case anyone is interested. It was given to me by a former co-worker; it was her mother’s recipe and the very best I have ever made. I love stuffing and this is delicious. Most preparation can be done a day ahead if you wish.
Carolyn, Tulsa

Connie’s Stuffing (Dressing)

1 stewing chicken
1 large bag (16 oz.) Pepperidge Farm Herb stuffing mix
2 boxes Jiffy cornbread

1 1/2 cup chopped celery
1 cup onion
1/2 cup margarine or butter
1/4 t. pepper
1/2 cup chopped pecans
1 cup dried cranberries (Craisins)
Diced chicken (add as much as you like but at least 1-2 cups; save rest for another use, maybe dog??)
Broth from chicken
Additional cans of chicken broth (I usually need approximately 2 additional cans)
1 t. sage (more or less to taste)

Cover chicken with water and cook until tender; de-bone, cut into small pieces. Save the broth to use in dressing.

Bake the Jiffy cornbread per instructions on box; after cool, crumble into a large roasting pan; add the Pepperidge Farm mix.

Melt butter in a small saucepan; add celery and onion and cook until tender. Add celery mixture, pepper, pecans, dried cranberries, and diced chicken to dry breads, mix well. Add broth from chicken, and use additional chicken broth if necessary. Toss lightly; should be very moist. Add sage to taste.

NOTE: Be sure to add sage last after broth. Roast covered at 325 deg. For 30-45 minutes
12-15 servings
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I have been remembering the taste of Orange-Pineapple ice cream, with bits of maraschino cherry in it. Do any of you?

I am thinking that if I drain a small can of crushed pineapple, add orange marmalade and some chopped cherries, I could use that as a topping and get close to the real thing.
My question : should this be brought to a full rolling boil to blend and add to the keeping properties ? Or can I just keep it refrigerated??
Jean, from Ohio

Hi Nancy and Friends,
I want to make a fruitcake but cannot find any candied fruit. Does anyone know where I might find some…even online? Some clerks in groceries I’ve checked don’t even know what I am talking about. They point me to the dried fruits or say it’s in the baking aisle and don’t find there.
Arlinda in South Fla.

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Hi Nancy!
I found out today how to make a savory kolache! A very good friend of mine works at the local bakery. She said they use a Polish sausage in a homemade long dinner roll - it is encased - and included are the pickled jalapenos and sharp white cheddar cheese. They are baked till done. I hope this helps!
Chris in NM

I want to try the recipes recently sent in for ham & cheese sandwiches which say to pour a mixture over and bake. I am wondering if the sandwiches will need to be eaten with a fork, or can they be sliced and hand held. They all sounded very good, so I'm hoping they can be used for finger foods at holiday gatherings. In any case, I want to try them. Wishing everyone a wonderful Thanksgiving Day.
Doris, S. Indiana

Scrambled Eggs
(6 servings)

6 large eggs
6 teaspoons of low-fat milk(1 teaspoon for each egg)
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs.

Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer.
Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.
Linda
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Baked Spam

1 can Spam

Sauce:
1/3 c. light brown sugar
1 tsp. prepared mustard
1/2 tsp. vinegar
1 tsp. water
1/2 tsp. ground cloves

Place Spam in shallow pan. Score top. Clove surface. Bake at 350 degrees F. for 10 minutes. Pour sauce over loaf and bake another 15 minutes, basting every 5 minutes.
Sue
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This is made in a crockpot and it is an absolutely wonderful stuffing. It is the only stuffing I have made for the last 4 years for turkey or for chicken.

Crockpot Stuffing

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 8 ounce cans of mushrooms
12 cups of bread cubes
1 teaspoon poultry seasoning
2 eggs, well beaten
1-1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 or 3 cans of chicken broth (If you are using day old bread that is soft, use 2 cans, if you are using hard stuffing cubes, use 3 cans)

Melt butter in a skillet and sauté onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in the broth, add the eggs and mix well. Pack lightly into crockpot. Cover and cook on low for 6 hours. Serves 12.

If there are things in here you don't like, leave them out, make it your own recipe!!
Elyssa in PA
Crockpot Stuffing

We are having a progressive dinner in our neighborhood. I have to make the main course. Any thoughts on what the main course could be?
Linda in NM

I used to have a recipe called a Texas fruitcake, I have misplaced it. Does anyone have this recipe
Thank you, Dorothy

Brown Sugar Cream Pie

2 1/2 c. brown sugar, packed
3/4 c. flour
1 c. whipping cream
1 egg, slightly beaten
1 tbsp. butter
1 (9 inch) pie shell, unbaked

Mix sugar and flour in 2 quart saucepan. Mix 1 cup cream and the egg in a small bowl; stir into sugar mixture. Heat over medium heat, stirring constantly, until sugar is dissolved, 3 to 5 minutes. Bake pie crust at 350 degrees about 10 minutes. Increase temperature to 400 degrees (take crust out of oven before increasing temperature). Pour filling into crust and top with pastry cut outs, brush with melted butter, return to oven and bake about 15 minutes.
R
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Frosted Cauliflower - from a Better Homes & Gardens Vegetable cookbook printed in 1965. This is one of my favorite ways of serving cauliflower.

Frosted Cauliflower

1 medium head cauliflower
Salt
1/2 cup mayonnaise or salad dressing
]2 tsps prepared mustard
3/4 cup shredded sharp cheese

Leaving the cauliflower whole, remove leaves and woody base; wash. Cook 12 to 15 minutes in boiling salted water to cover; drain well. Place cauliflower in shallow baking pan. Sprinkle with salt. Mix mayo and mustard together; spread over cauliflower and sprinkle with shredded cheese.

Bake in 375º oven about 10 minutes or till cheese melts. Transfer to warm platter to serve. Makes 4 or 5+ servings.
Barb
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This really doesn't have anything to do with this newsletter, but you women are so helpful in so many ways that I was wondering if you could help me with this problem. I got goo from iron-on interfacing on my iron and can't find anything to take it off. I have tried Goo B Gone, alcohol, getting it hot and trying to iron it off. Nothing seems to remove the gunk. Help, I just bought this new iron and don't want to have to toss it.
Carolyn

This is a recipe I got from a newsletter several years ago. It is a winner at our house.
Sue

Cherry Bread

2 eggs
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1-6oz jar maraschino cherries (Reserve 1/3 cup of the juice) chopped
3/4 cup chopped pecans

Preheat oven to 350

Beat eggs and sugar in one bowl. In another bowl, combine flour, baking powder and salt. Add to the egg mixture alternately withe the reserved juice. Fold in the chopped cherries and the chopped nuts.
Put into a 8" or 9" loaf pan. Bake 45 to 50 min.

Enjoy! Billie in Fl
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