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Lubbock, Texas 79499

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This recipe is for Mary B in NC who was requesting a Date Nut Roll in the 10-29 09 issue of the newsletter. My Mom always made this at Christmas when we were growing up and I still occasionally make it especially when my brother visits. She called it Honolulu Loaf I don't know where that name came from. It is delicious.

Date Nut Roll (Honolulu Loaf)

14 Large Marshmallows
1 1/2 Cups Graham Cracker Crumbs
1 Cup Dates
3/4 Cup Chopped Walnuts
1/2 Pint Heavy Cream Whipped (8 ounces and you can use Whipping Cream)

Cut up marshmallows and dates, then add chopped walnuts and graham cracker crumbs saving a small amount of crumbs to roll mixture in. Whip cream (do not sweeten) and fold into mixture. With hands make a roll about 20 inches long and 2 inches thick. Roll in remaining crumbs. Wrap in wax paper and then again in foil. Refrigerate a day or so before serving. Cut in 1 inch pieces when ready to serve. Keep refrigerated.

Recipe hints: Use large marshmallows, the miniatures do not work in this. Use whole dates and cut them in 4 or 5 pieces it's not as good with the precut dates. You can use the wax paper to work the mixture into a roll. And last but not least you can use cool whip but it is not as good as real whipped cream. I hope it's what your looking for.
Amy in Orlando Fl
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A few years ago, I purchased a round board with a cover for rolling pie dough and cookies. It was called "Mrs.(?) No Mess Dough Disc". I love mine, and told a friend about it. he is unable to find one on QVC, and HSN says they are no longer available. Anyone out there know where I can get one?

Tammy in Jamestown, NY

Hope this will help.
Wood Family Enterprise
E Bradford St
Pyatt, AR 72672
870-427-2229

Linda Upstate NY

For Mary B., NC:

Date Nut Roll

1-3/4 cups graham cracker crumbs
1/4 lb marshmallows
1-1/2 cups dates
1/4 cup nuts
3 tbsp maraschino cherry juice
1/4 cup maraschino cherries
2 tbsp cream

Reserve 1/4 cup graham cracker crumbs for coating. Cut marshmallows, dates, nuts and cherries into small pieces and combine with remaining graham cracker crumbs. Add cherry juice and cream to bind the ingredients together. Shape the mixture into a long, thick log and roll in the reserved crumbs until thoroughly coated. Wrap securely in wax paper or foil and chill overnight or store in freezer for future use. Cut into slices to serve. Garnish with whipped cream and a maraschino cherry, if desired. Serves 12.

grannym IL
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Tammy, here is were you can get the no mess dough disk
Kitchen Helpers and Accessories | Utensils and Tools | No-Mess Dough Discs - Lehmans.com
Marlene Fl.

Mary B. in NC, my mother made Date Loaf every year at Christmas time and it was so good. Here is her recipe and it is old. Enjoy! Love this newsletter

Ruby's Date Loaf Candy

3 cups sugar
1/2 cup white Karo
1/2 cup butter
1 pkg dates, chopped
1 cup nuts, chopped
1/2 cup milk
Combine the sugar, milk and butter in a heavy saucepan. Stirring occasionally, cook over medium heat to soft ball stage (238°F on candy thermometer). Have nuts and dates in a bowl ready to use.

Stir the dates and pecans into the syrup and continue cooking until mixture reaches firm ball stage (248°F on candy thermometer). Remove from heat and allow to cool.

Have a clean towel wet spread on table. Beat the candy mixture constantly until cool, then pour in a long strip down middle of cloth. Wrap cloth around candy and shape into 2-inch diameter rolls. Chill until firm. Slice in half-inch slices.

Peggy from East TX
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French Meat Pie
Absolutely delicious!

2 tablespoons cooking oil
1 large onion, thinly sliced
1 pound ground beef
1 pound ground pork
1 cup mashed potatoes
2 teaspoons ground sage
1 teaspoon salt
1/4 teaspoon pepper
1 Pastry for double-crust pie (9 inches)
1 egg, beaten

In a skillet, heat oil over medium. Sauté onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with egg if desired. Bake at 375 degrees F for 30-35 minutes or until golden brown.

Barb in Ohio
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I am looking for some TNT cold pasta salads. Also some cold cauliflower salad.
If you bought the new blade for Kitchenaid---would love to hear your comments, pro and con, about it.
Thanks, Sue

Hi to everyone. Just wondering if any of you who were shopping for a Kitchen Aid Mixer have purchased one. I watched the entire Kitchen Aid/Cooking show for the full day, hoping they would feature the Professional mixer with easy pay.

Well, they never did so I did not buy one. I did sign up to receive notice when Kitchen Aid would be on QVC again. From what I could find on their web page, it was going to be 15 Nov. Anyway I was to be notified. Since I have been sick this week and really no energy I decided one day to go take a nap/rest. I turned on the TV to QVC and wouldn't you know it but there was the professional Kitchen Aid mixer being offered with 6 easy pay option. Needless to say, out of bed I came and ordered it.

I just received an email telling me it was shipped yesterday. I am so excited but in my mind, still trying to justify buying such an expensive appliance since it is only me here. I am sure I will love it when I do use it.
Sara in FL

I would love to make the very thin cookies like Anna's. Have never been able too but last week I was talking to my 98 yr. old aunt and she said my Grandmother made them by using a white linen tablecloth and rolling the dough very thin. Maybe using a pastry cloth would work. Has anyone ever made these cookies? my cookies have always broken and I haven't had any success. Has anyone ever used a pastry cloth?

I just had a lumpectomy for stage 2 cancer but I feel wonderful and hope as I go thru the chemo and radiation I continue to feel good. I will be reading all the news letters-- It will be the highlight of my day. Thanks Nancy.
Jean Cecil VA/FL

For Lori Rognlie, about the sweet milk bread here is what I would do
Mix 2 3/4 tsp yeast into 1 1/4 c warm water.
In large bowl put 4 c flour, 2 tsp salt, 2 Tbl. butter, melted, mix together, add the water yeast mixture and the sweetened condensed milk.
I would knead this, adding little more flour if needed for about 5 min..
Let rise till double, shape into loaf and put in greased bread pan let rise and bake at 350, probably about 30-35 min.
Should be real good.

Good luck. Mary from Newton Falls, Ohio

Good morning Nancy,

Lori Rognlie
When using a bread machine, it does the mixing, kneading, proving and of course finally baking. Then of course you have that yukky big hole in the middle where the mixing paddle was. If you do it from scratch, you have to be in the right frame of mind - large work area dusted with flour - dump your flour with yeast, salt and butter into a large bowl, mix all together. Once mixed, make a well in the middle and add the wet ingredients. Please remember that the liquids should be at hand warm temperature, MOST important, yeast is temperamental. At this stage form your hand into a claw and gradually pull the flour in until you have a nice dough. Onto your surface and start kneading - there are lots of videos available on the net so that you can learn the proper way to knead. The dough will reach a certain stage - which you will learn and feel the change in the texture. Then you put your dough into an oiled bowl, turn the dough around so that it has oil all over (prevents crusting), then cover with cling film. When the dough has doubled in size, punch it down to deflate and do the kneading all over again and this time prove it in the container that's going to go in the oven. Once it is well risen again, brush with egg, sprinkle whatever takes your fancy on the top and bake in the oven, alternatively brush with melted butter as soon as it comes out of the oven - try to find a similar size recipe for timing and temp at:
http://whatscookin.proboards.com/

Happy baking

Corinne, Murrieta, CA, the rampant Scotland is my favourite and I placed the link in the Scottish Board some time ago. Here's another two links for you to have a look at:

Scottish Cooking
Food Lovers Britain
Sylvia <Scotland>

Hi Nancy,

There's a lot of recipes that I'm excluded from due to unavailability of the products used. I'm sure if I could see the packets, boxes etc that I could find a similar product over here that would do. My question is does anyone purchase on line? If I could get a link to a few sites I could have a look at the pictures and find out if I can try some of the wonderful recipes. Instant pudding is used in a lot of recipes, as soon as I see that product I immediately just scoot over the recipe. We do have some cake mixes, but don't have what you call, yellow cake mix, this may similar to Wrights' Madeira Cake mix.
Thanks in advance for any help.
Sylvia <Scotland>

TNT Recipes Posted in Past Newsletters

Hello everyone! Well, the Tularosa valley got snow yesterday! We didn't here in Alamogordo, but we got rain. It is COLD here! Chris in NM

Dixiegrits, for the Corn Relish recipe by Grandma Ross, sent by Mom, the peppers are green bell peppers, or you could mix the colors. No they aren't the hot ones. We didn't have access, that I know of, to the hot ones in my area of Ohio way back then. I am from Van Wert, OH, in the NW corner of the state. Hope this helps! Chris in NM

Corinne, Murrieta, CA , I do believe it was Sylvia from Scotland who sent that link in. If you go to Nancy's message board, Sylvia has a section called Scotland. She shared that there, also. Chris in NM

Sandra in Lubbock, I shared this recipe with Nancy some time ago and it is listed just to the left of the newsletters under Old Fashioned Recipes. T & T

Gingerbread

2 1/4 cups flour
1 1/2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon salt
1 cup molasses
1 cup sour milk
4 tablespoons melted shortening

Mix all ingredients well. Place in gingerbread pan and bake for 30 minutes at 350 degrees. Serve hot with whipped cream.
My Grandma Ross and my mother's recipe
This recipe over 80 years old.
Old Time Recipes From Chris in NM
http://www.nancyskitchen.com
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Mary B. in NC, this recipe was shared just this past May. Hope it is what you are looking for! My Mom made a similar one years ago.

Date Nut Roll

1-3/4 cup graham cracker crumbs
1/4 lb large marshmallows (16)
1-1/2 cup dates
1/4 cup nuts
3 tbsp maraschino cherry juice
1/4 cup maraschino cherries
2 tbsp cream

Reserve 1/4 cup graham cracker crumbs for coating. Cut marshmallows, dates and nuts into small pieces and combine with graham cracker crumbs. Add cherries, cherry juice and cream to bind the ingredients. Shape the mixture into a long thick roll and roll in remaining crumbs until coated thoroughly. Wrap securely in wax paper or aluminum foil and chill overnight or store in freezer for future use. Slice and top each slice with whipped cream and a maraschino cherry.
Serves 12.

grannym IL 5/21/2009 newsletter
Chris in NM
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This is in response to Lori Rognlie's request in the 10-28-09 Newsletter.

Does anyone know how to convert a recipe from a bread machine to regular procedures??? This is the recipe that I am wanting to convert. Hope this helps. Pat So Cal

Adapting A Bread Machine Recipe To A Manual Recipe
Go ahead and use the bread machine recipe to make a loaf by hand. Just be sure to keep a comparable non-machine recipe close by, and refer to it for basic instructions. If you don't have a comparable non-machine recipe to refer to, you may want to refer to these basic steps to making most yeast breads:

Proof the yeast (dissolve the yeast and 1 tablespoon of sugar in warm water).
Combine the ingredients and mix well.
Knead the dough until smooth and soft.
Rise until doubled. Punch down, and shape.
Place bread in a greased loaf pan, or on a baking sheet for a round loaf.
Rise again until nearly doubled.
Bake. Most bread is baked in a moderate oven, 350 degrees F (175 degrees C). Bake for 40 to 50 minutes, or until the crust is golden brown and the bottom of a loaf sounds hollow when tapped.
As you work with the dough, be sure to pay close attention to its consistency, and adjust the recipe as needed, adding small amounts of flour or liquid at a time.

Adapting A Manual Recipe For The Bread Machine
The first step is to find some recipes that have been successful with your bread machine, and examine them. How many cups of flour are in them? How much liquid? Then, adjust the ingredient amounts, being careful not to exceed your machine's capacity. Consider that most manual bread recipes make two loaves and can be divided in half to make a recipe that is roughly the right size for a bread machine. For example, a manual bread recipe that makes two 9x5-inch loaves may be divided in half to make a 1 1/2-pound bread machine loaf.
You may also size your recipe by the following formulas:

1-pound loaf takes about 7/8 cup liquid and 2 3/4 cups flour.
1.5-pound loaf takes about 1 cup liquid and 3 cups flour.
2-pound loaf takes about 1 1/3 cup liquid and 4 cups flour.

Once you have started to mix your dough, check to see if it needs any additional liquid or flour. The dough should be slightly sticky but not wet.
Source" www.allrecipes.com

Nancy, thank you for including the Animal Rescue link at the end of the newsletter. I also have this site in my favorites and always try to remember to click the box to give free food and care. Now that it is part of the newsletter it is right there and there is no excuse for forgetting. Thanks again.

Liz, Hedgesville, WV

Sounds like someone's kittens have learned to make hand made lace out of toilet tissue?
It must be a favourite pass time - I think they all take a shot at that - Another pass time for kittens is finding an abandoned large ball of wool - they have been known to make a very large spider web out of one of them ( like all over the house including the stair railings in and out and around ) from top to bottom and back up again !!
It takes awhile to reball the whole thing after you unthread it !!!
Joanne Southwestern Ontario

For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

Click to Give @ The Animal Rescue Site
Arvilla

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.