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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.

Re November 23, 2009 newsletter
Request from Dorothy for Texas Fruit Cake
The recipe below was found by doing a Google research
The recipe is very similar to one I have made for years
Mine is handwritten by my mom who is now deceased.

Also, Mom's had walnuts and mixed fruit Think one could substitute favorite nuts and fruits
As wished. She also would make a glaze with liquor and brown sugar to pour over the
Cake and made it more moist. Have learned that if one soaks the candied fruits in a bit
Of wine or rum it makes for a softer fruit.
Brenda/South Alabama

Texas Fruit Cake

1 sm. Can coconut
1/2 lb. Candied pineapple
1/2 c. Flour
1/2 lb. Candied cherries
2 1/2 c. Pecans
1 can Eagle Brand condensed milk

Mix in order given. Spray miniature muffin pans with non-stick spray. Fill with cake batter. Place pan of water in bottom of oven while baking. Bake at 350 degrees for 30 to 35 minutes, until golden brown. Let set for 10 minutes before removing from pan.
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Hi, Nancy:
In the November 22 newsletter Renata asked about a recipe for a fruit dish, and this is the one I have used for
a long time. It does not have cinnamon in it, but I suppose she could add some if she wanted to. Hope this is what she needs. I think it is very good. Nell in VA

Hot Fruit

1 - 29 oz. can peach halves
1 - 29 oz can pear halves
1 large can apricot halves

Drain fruit (save juices) and arrange in rows in 9x13 inch baking dish.
Arrange 1 large can pineapple chunks between fruits, along
with 1 jar maraschino cherries.

Make sauce of:
1 stick margarine or butter
1/2 cup brown sugar
1/2 cup fruit juice
2 heaping Tbs. flour

Mix all ingredients in saucepan and cook until smooth. Pour over fruits. Do not stir. Cover and let stand overnight or for several hours then bake at 350 degrees for 30 minutes, uncovered.

Happy Thanksgiving, Everyone.
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Nancy--I agree, for the 2 Ingredrient Fudge, you should use 12 oz. and Real chocolate chips. I did do that---have any other suggestions that might work. What brand of frosting and chips did you use, that worked, for you??? Thanks--also you always
do such a FABULOUS job on this newsletter.---SUE

Comment
You might try adding more chips than the 12 ounces. The best chips I have found are from the Prepared Pantry. I found also that using the Betty Crocker brand of icing works better. The whipped icing will not work well at all.
Nancy Rogers

Thanks Nancy. I really enjoy all the recipes. Happy Thanksgiving.
Terri DE

Comment
Thank you so much for the kind words. I love the holiday season and put much more effort in holiday recipes than other categories for some reason.
Nancy Rogers

Wanted to thank you Nancy for all your hard work.
Happy Thanksgiving to all my friends in all parts of the world. What a treasure Nancy is, don't you think?
Take care, have a wonderful day
Barbara in Wentzville, MO

In the 11/22/09 newsletter Anita in Camarillo was looking for fruit cake recipes that use dried fruit, as she has lost her favorite recipe. This recipe uses dried fruit, but has lots of nuts, so it may not be the one for which she is searching.
Robbie IN

Clear Creek Fruitcake
This can be made in traditional loaf pans or in 8-ounce pineapple cans.

1 1/2 cups dried pineapple, chopped
1 1/2 cups dried apricots, chopped
2 cups dried pears, chopped
2 cups dried apples, chopped
2 cups dark raisins or dried cranberries
1 cup golden raisins
1 cup pear brandy, preferably Clear Creek, plus additional for aging
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups walnut halves
1 1/2 cups whole hazelnuts
1 1/2 cups whole almonds
2 cups pecan halves
4 eggs, beaten frothy
1 3/4 cups firmly packed brown sugar
1 1/4 cups applesauce
3/4 cup melted butter, cooled (1 1/2 sticks)
1/2 cup molasses
Preheat the oven to 300 degrees F.

Grease four 8 x 6-inch loaf pans, or, to make individual servings, substitute two 8-ounce cleaned pineapple cans for each loaf pan.

In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes.

In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend thoroughly.

Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat until the ingredients are well-blended and smooth.

Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with batter.

Pour the batter into greased loaf pans and fill three-fourths full. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle comes out clean. They should be a rich, mahogany color.

Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap in cheesecloth that has been soaked in additional pear brandy.

Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.
Robbie IN
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The newsletter will not be sent out on Wednesday, Thursday and Friday. I will be spending time with my family.
Nancy Rogers

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My husbands Mother used to make a wonderful stuffing that used Milk crackers. They no longer make milk crackers and I wondered if someone could suggest a substitute?
Wishing you a lovely Thanksgiving.
Margo/Boston

If you're using the canned Ocean Spray Cranberry Sauce in a recipe, note that the can is now 14 ounces instead of 16 ounces. Also, found Durkee's Grill Creations Steak Dust at a local grocery. It's 6.25 ounces and was on sale for $2.49, so if a Sam's is not available to you, check your local grocery for the Durkee's.
JKLK

To Arlinda, S Florida. Candied Fruit is in out local Super Walmart. They always have a big special section set out in center isle and it is full of baking needs for the holidays.
Good luck,
Gloria, Indiana

Just wanted to wish you a Happy Thanksgiving, Nancy. Enjoy your time with your family. Thanks for everything you do.
Hugs, Linda W. in Michigan

Sue - besides not using 12 ounces of chips, using whipped frosting will keep the fudge soft. A friend who made if for a bake sale put it in those tiny paper cups (like bathroom size) and sold it wrapped in plastic wrap with a plastic. It sold like hotcakes. She called it spoon fudge. Good for those who don't like sticky fingers. Suzz-NE=

The following is a very rich fruitcake, almost like candy. It's T&T. Makes three cakes.

Fruitcakes
6 cups nuts (either 2 cups walnuts & 4 pecan, or all pecan
13 oz. pitted dates, halved and mixed with a bit of flour
2 cups whole maraschino cherries, drained

Batter:
1-1/2 C flour
1-1/2 C sugar
1 tsp baking powder
1/4 tsp salt
6 eggs, beaten
2 tsp vanilla

Combine batter ingredients and mix in nuts, cherries & dates. Grease three 8x4x2-1/2" pans and line bottom with brown paper and grease. Spoon batter into pans and bake at 300º. Cover with foil for the first 40 minutes, then uncover for 40 additional minutes. Should be a nice rich brown when done. Very rich!
Doris, S. Indiana
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I saw candied fruit today, freestanding in the aisle with baking supplies. I have also seen it on endcaps--depending on the store and the room they have for seasonal items.
AnneE from Pa.

Hi everyone. Hope you all have a wonderful Thanksgiving and a special thanks to you, Nancy.

Here is another of my mothers recipes. This Jell-O salad was always on the table at Thanksgiving. It was always made with lime Jell-O, but I have used lemon or pineapple flavors which are also very good.

Pineapple Jello Salad

1 Reg. size lime Jello
8 oz. cream cheese brought to room temp.
20 oz. can crushed pineapple, well drained and save juice.
1/2 of 8 oz. Cool Whip

Put Jello in a medium sauce pan. Add enough water to juice to make 2 cups, add to Jello, and heat on medium until Jello is dissolved. Add softened cream cheese and stir till melted. (I use an old fashion egg beater to speed this along and also keep it over the medium heat as I do this.) Stir in well drained pineapple. Pour into a large bowl and refrigerate until jelly like. Fold in Cool Whip. Pour into a mold and refrigerate over night. Unmold and serve.

I use sugar free Jello, Lite cream cheese, and sugar free Cool Whip now and it turns out fine.

I remember Cool Whip coming in a small 4 oz. size years ago, and that is what was originally used in this recipe.

Ginny Lee-upstate NY
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Candied fruit for fruitcake: I found it! The same store that the produce guy didn’t know what the fruit is just put up a display of various fruits. I would have thought it would be out before now. Thanks for any replies that have been sent. Now to try my hand at a fruitcake!
Arlinda, WPB, FL

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For Arlinda,
You will find candied fruit at Publix and Walmarts. It will be with the Thanksgiving and Christmas specials. Tell them you use them to make fruitcakes. Good luck
Wisemama

Nancy, This is for the lady who tried to shake her hard boiled eggs and ended up with a mess. This information is from Rachael Ray:

Hard boiled eggs

Cook eggs and leave sit in hot water for 10 minutes
Pour off water and run cold water over eggs until cold
Shake pan lightly (I pick up each egg and crack it a couple of times on side of pan
Cover with cold water and leave 10 minutes.

My neighbor brings in fresh eggs from an egg farm and this even works for them.
Remember, these are eggs, handle gently!
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Here is my Christmas Cheese Ball recipe

Cheese Ball
3 8oz packages Philadelphia cream cheese
2 Tab soft butter
1 tsp dried basil
1 teaspoon garlic salt
1 tsp Worcestershire sauce
1/2 tsp finely ground pepper
1 tsp finely chopped onion (do not use onion if making ahead because the onion overpowers the other flavors)
2 2 oz packages of dried beef, chipped

1 2 oz package of dried beef, chipped to roll ball in or roll in finely chopped walnuts

Have all ingredients at room temperature
Lay out wax paper to cover table

Whip together all ingredients EXCEPT onion and beef. Gently fold in onion thoroughly, then fold in beef. Coat hands, front and back with oil. Form cheese into one large or two medium balls and place on wax paper. Roll in finely chopped walnuts or in more chipped beef. Wrap in plastic wrap, then put in air tight container. Get out at least 1 hour before serving.
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I make these for each of my children for Christmas. Some like them rolled in chipped beef , some in nuts. I always make a large one for the table and the medium ones for them to take home. Since they will keep a couple of weeks , if stored properly, they are great for gifts.
Linda in Indy

Good evening Nancy and all the good cooks reading this newsletter. I would like to make a plead for everyone that is submitting recipes to take the time to proof read them and make sure all the ingredients and amounts are correct. There have been so many good sounding recipes lately and some have wrong amounts or left out ingredients that I am afraid to make them. I may have missed a correction and will waste all of the stuff making a recipe is missing something. Please check before hitting send.
Thank you Sandy in Philly

I remember a roast beef with, I think, a mix of brown gravy mix, Italian salad dressing mix and Ranch salad dressing mix. Would this be correct? I even made it once and loved it but can't find the recipe.

Does anyone know of any other seasoning mixes such as dry spaghetti sauce with other enhancements or other combinations of dry salad dressing mixes?

Happy Thanksgiving to Nancy and all newsletter readers.
grannym IL

Hi Nancy. This is Betty Isleib from SC. I would like to thank Grannygirl and Deborah for their recipes for apricot sauce. I will try them both. They both sound very good and what I was looking for. I appreciate their quick responses.
Thanks, Betty

To Renata who was looking for a similar recipe, here is one that is very adaptable and sounds like what you are looking for. I got it from the Internet several years ago and do not remember where or who had submitted it, but it is good.

Hot Curried Fruit

(Can sizes are approximate.)
1 can (15 oz) sliced peaches in heavy syrup
1 can (15 oz) pears in heavy syrup
1 can (7-8 oz) fried apples (may have to halve a large jar or can)
1 can (20 oz) pineapple chunks in syrup (if syrup is light or watery,
you may not want to use all of it, start with half)
1/4 teaspoon nutmeg (or to taste)
1/4 teaspoon cinnamon (or to taste)
1 teaspoon curry powder (or to taste)
1/4 cup sugar
1 tablespoon cornstarch mixed with a little water
1-1/2 cups reserved liquid

Drain all the fruit into a large bowl (reserving syrup) and cut the fruit into chunks. Set aside. (Read my notes about the syrup before proceeding.)

Take reserved syrup, measure out desired amount, and add spices and sugar. Bring to a boil for about 5 minutes, then simmer for an additional 5 minutes. During your last minute of simmering, add the cornstarch (that has been mixed with a little water to make a paste) to the syrup to make the syrup slightly thicken. Pour the hot syrup over the fruit and stir until
fruit is coated. Let set at room temperature until cool.

Place in container and refrigerate for at least 8 hours. Heat only the portion you want to serve. It will keep in the refrigerator for about two
weeks.

My notes: The first time I made it I bought "lite" syrups and had a "too soupy problem". Also, there was TOO much syrup and I didn't use it ALL the next time. Have to sort of "judge" it. You can use more cornstarch/water mixture if it is too soupy.

We really like the recipe - thanks for reminding me to dig it out again. It sorta got lost. Quick and easy to make! I will do it again soon.

Hope everyone (and all the kitties) have a great Thanksgiving!
Barbara in AL
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Nancy, I LOVE to hear your stories about Ditto and Little One! Especially the one of Ditto rolling the stool around to get a closer look into the oven!

Please continue to send more stories! I love 'em!
Trish in Illinois~

This is for Carolyn; information for cleaning her iron.
Grannygirl in Ohio

This product is great. It is Iron Off by Dritz and is a hot-iron
cleaner. It is a 1 oz. tube and I find it the yard goods section of Walmart or in fabric stores. I squeeze a small amount on an old cloth and run the hot iron over it and it becomes like new.
Grannygirl in Ohio

To Mary in Poland--is that Poland Ohio? I'm Jeanlock from Struthers, right next door.

Nancy, I am looking for some TNT recipes for putting up seckle pears.

Thank you!
Victor in Chandler AZ

Thanks Nancy for making this terrific website available to all who enjoy it SO much! I say thank you from all of us.............we greatly appreciate your time and effort spent. Happy Thanksgiving and enjoy your family and little break from work!

To Jean in Ohio and Susan in Iowa, your mention of orange pineapple ice cream brings fond memories of a time past. That was a wonderful flavor of my ever favorite dessert, ice cream. One of my childhood friends and I were discussing orange pineapple ice cream via e-mail a few weeks ago. It was good stuff and even one of those soda pops didn't compare with it! Thanks for the memory trip, Jean and Susan.
Marvis in Texas 

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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.