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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.

I want to thank those that sent in the recipe for the crab louie dressing. I sent it off to my daughter as soon as I got it. It was what I had on a scrap of paper except I remembered I put seafood sauce and lemon juice in mine. Otherwise it is the same. I finally found mine after searching everywhere for it. Found it in the pantry next to the place i keep my tuna fish. Go figure!
Jana in Vegas

This weekend my husband has invited our neighbors over for a barbecue. Help, I need recipes for all the trimmings to go with his hamburgers and hot dogs.
Helen

The e-cookbook library membership is really a bargain. I found a salsa cookbook, jar mix gift recipes, recipes for crowds and for me the best was the cast iron cooking information and recipes. Thank you for posting this site. It was well worth the membership price of $19.97.
MJ

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In the Aug. 31st newsletter, Sue had a recipe for a Dump Cobbler, which sounded very quick, and very tasty. I wanted to ask her about the pan size? I can't find any baking dish in my cupboards that measures 8 x 16 inches. Is this a large casserole dish maybe? I probably have every size but this one, so would she have a suggestion for using another size pan, that could be used instead? I think a 9 x 13 inch would be too small?

Also the ingredients state to use 2 cans pie, and I am thinking she means the canned pie filling, is that correct? Is it served warm, or cold, and with whipped cream, or ice cream? I definitely want to try it.

When September rolls around, I automatically start thinking of pumpkin desserts, etc., so will enclose one of our most favorite desserts of all, and is good anytime of the year really.

Pecan Pumpkin Dessert

2 can (15 oz. each) prepared pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla extract
1 pkg. (18-1/4 ounces) yellow cake mix
1 cup butter, melted
1-1/2 cups chopped pecans
NOTE: I add 2 tsp. pumpkin pie spice to the filling.
Frosting:
1 pkg. (8 ounces) cream cheese, softened
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1 carton (12 ounce) Cool Whip, thawed

Line a 9 x 13 inch baking pan with waxed paper and coat the paper with nonstick cooking spray, or shortening. Set aside. In a mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs, vanilla, and also pumpkin pie spice, if using. (I think it makes it better). Pour into prepared pan. Sprinkle with dry cake mix and drizzle with melted butter. Sprinkle with chopped pecans. Bake at 350? for 55 to 60 minutes, or until golden brown. Cool completely in pan on wire rack. Invert onto a large serving platter; carefully removed waxed paper. In a mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Fold in the Cool Whip. Frost top and sides of dessert. Store in the refrigerator. Makes 16 delicious servings.
Judy (in Alaska)
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Kathi in Nevada, Ohio, in the 8/31 newsletter is looking for a recipe to make a loaf of round bread. Kathi, you can form most yeast breads into a ball, grease an 8? round cake pan, and bake @ 350?F for about 30 minutes. The one below is truly one of my favorites, both bought and home made!

Kings Hawaiian Bread

6 cups all-purpose flour, divided
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup granulated sugar
1/2 teaspoon ginger
1 teaspoon vanilla extract
2 packages yeast
1/2 cup (1 stick) butter or margarine
1/2 cup flour

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla extract and melted butter or margarine. Put 3 cups of the flour in large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add remaining 3 cups of flour. Batter will be hard to mix with spoon. You may have to use your hands. Make sure it is mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise for 1 hour.

Remove from bowl and knead in the 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well-greased round cake pans. Cover and place in warm place and let rise again, for l hour.

Bake at 350 degrees F for 25 to 30 minutes www.recipegoldmine.com
Chris in NM and Robbie IN
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Frozen Fruit Salad

1/2 cup white sugar
2 cups water
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
4 bananas, sliced
1 (20 ounce) can crushed pineapple with juice
1 (10 ounce) package frozen strawberries, thawed

Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, strawberries and mix well. Pour into 9x13 inch glass pan. Freeze until
solid. When ready to serve, let it sit out for about 5 minutes before attempting to cut.

Yield: 6 servings
Our Recipe Message Board - Fruit
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I made the following cake Sunday. T & T*

Luscious Lemon Supreme Cake

Create your own sunshiny lemon dream dessert. Smothered in tangy, rich lemon frosting, you'll love the surprise layers of lemon filling.

1 pkg. Duncan Hines? Moist Deluxe? Lemon Supreme Cake Mix
1 (3.4 oz) pkg. instant lemon pudding and pie filling
1/2 cup water
2 tbsp lemon juice
1 tub Duncan Hines? Creamy Home-Style Lemon Supreme Frosting
lemon slices

Preheat oven to 350?F. In two 8-inch pans, prepare, bake and cool cake according to package directions.

Blend together pudding and pie filling, water and lemon juice; chill.

Split each cake into two layers. Spread pudding mixture between the two split layers. Spread frosting between the two filled layers, and on the sides and top.

Garnish with lemon slices, if desired. www.duncanhines.com

*I made this on Sunday, but misread the instructions. Oops! However, it turned out to be the best lemon cake ever! Everyone thinks so, too, and one person said it tasted like a lemon meringue pie without the meringue! Anyway, I put all the ingredients above, except the lemon slices and frosting, in a mixer bowl and included 2 Tbl. lemon curd. I baked it in a bundt pan for the time listed on the mix for a bundt cake. When it had cooled I mixed the frosting with 1/4 c. lemon curd and spread on the cake. I didn't use the whole can of frosting, because the cake is sweet and moist enough as is it.
Chris in NM
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This is for S, who in the 8/30/09 newsletter wanted sour dough starter recipes. This recipe was originally submitted by Bill and has received positive feedback from readers.
Robbie IN

Potato Flake Sourdough Starter
and bread recipe Revised

To make from scratch:
1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes

Using a good quart canning jar, mix water, sugar, yeast, and potato flakes. Let this ferment on counter for two days.

Feed starter following ingredients. Stir well.

1 cup warm water
1/2 cup sugar
3 level tablespoons potato flakes

After feeding starter let stand on countertop for 12 hours with the lid firmly tightened. You are now ready to make bread.

Bread Recipe:

To make dough:
Mix starter well and remove 1 cup to make bread. Return the rest of starter to refrigerator. Keep covered. Repeat this process every 3 to 6 days. Place the one cup of starter in a large bowl and add:

1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm water
6 cups bread flour

Mix into stiff batter (I use wooden spoon and then hands), divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 in. loaf pans).

Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan. cover lightly with saran wrap, leave on counter 12 hours.

Next step: Knead each lump on floured surface until no longer sticky to touch (not much). Put in oiled loaf pans and cover lightly with saran wrap. Let stand on counter 6 to 12 hours until risen.

Preheat oven to 350*. Bake on next to bottom rack for 25 to 30 minutes until golden brown and checked with a toothpick for doneness. Cool on racks in pan.

If you don't want to make bread every 3 to 6 days, you still need to feed the starter every 3 to 6 days to keep it totally alive. When you feed it always keep 1 cup of fed starter in the refrigerator to feed again. You can either give someone the excess starter or throw it out, don't let it accumulate to much.

Bill resubmitted by Robbie IN
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Key to Newsletters
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Just wanted to say thank you to Carolyn from Edon for her Old Fashioned Coconut Cream Pie. My son really enjoyed his birthday ?cake?. And thanks to you, Nancy, for a great newsletter where we can all share our recipes.
Sharon from MO

Black Bottom Macaroons

4 large egg whites
1? cups sugar
? teaspoon salt
1 tablespoon honey
2? cups coconut
? cup flour
? teaspoon vanilla extract

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

Dip the macaroons bottoms in melted chocolate and place on a lined baking sheet covered with plastic wrap. Refrigerate 5-10 minutes, until the chocolate is set. Enjoy !!!
Judy/Buffalo
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Peach Pie Muffins

Pecan Streusel Topping
Stir together:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped pecans

Add:
4 tablespoons butter, melted
Create crumbs with fingers and then set mixture in fridge until muffins are ready to place into oven.

For muffins mix and set aside:
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine the following ingredients and then stir into flour mixture:
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
5 tablespoons butter, melted
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract

Fold in:
1 cup fresh diced peaches with skins

Spoon the batter into 12 greased or lined muffin cups. Sprinkle pecan crumb topping evenly over the muffin tops. Bake 350 oven for 20-25 minutes or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.
Judy/Buffalo
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Hello,
I was looking at your newsletter from August 30, 2009 and came across the recipe for the Log Cabin Chocolate Cake. Sounds good but what size of pan do you put this cake in. Was thinking for baking an hour it was a Bundt pan. The recipe just said, "Caution, makes a large cake." Any help would be appreciated.
Thanks, Jan in Pennsylvania

Here is another great recipe for chocolate lovers and for those looking for refrigerator slice cookies. This recipe is from Dennis at the Prepared Pantry and includes his comments and suggestions.
Robbie IN

Chocolate Walnut Refrigerator Cookies

This is a good chocolate cookie recipe, one that everyone will like. As far as chocolate intensity goes, we would rate this cookie as ?medium??not overly chocolate and not light. Like many
refrigerator cookie recipes, this one produces a light, crisp, yet tender cookie.

This is an extra large recipe. Refrigerate or freeze any dough that you don?t use immediately. As with most cookies, it is important not to over bake these cookies.

3 3/4 cups all purpose flour
1 teaspoon baking soda
1 cup butter
2 cups brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
3 ounces unsweetened chocolate
1 1/2 cups chopped walnuts

Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.) Add the baking powder and baking soda and stir to combine.

Cream the butter, sugar, and salt together. Add the extract. Beat in the eggs until the mixture is light and fluffy. Melt and add the chocolate.

Add the flour mixture and the nuts. With the mixer or your hands, mix the dough into a single mass.

Divide the dough into three parts. Place each on sheets of waxed paper and roll the dough in the waxed paper into 1 3/4-inch diameter logs. Refrigerate the logs for at least two hours or until firm.

Preheat the oven to 350 degrees. Remove one log from the refrigerator and cut it into slices a bit thicker than 1/4 inch. Put the slices on an ungreased baking sheet with room for expansion. Bake for 9 the cookies just begin to lose their glossy appearance. Repeat with the rest of the dough.
Dennis, Prepared Pantry
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Sweet Freezer Chips

2 1/2 pounds cucumbers -- regular or pickling cucumbers
1 medium white onion -- thinly sliced
2 tablespoons salt
8 cups ice cubes
4 cups sugar
2 cups cider vinegar

Cut ends from cucumbers; then cut cucumbers into
1/8-inch thick slices. Mix cucumbers, onion, and salt in a large bowl; cover mixture with ice cubes and
refrigerate for 2 to 3 hours.

Drain off water and discard unmelted ice cubes; do not rinse vegetables. Pack cucumber and onion slices into
3 pint freezer jars or freezer containers, leaving 1/2-inch headspace.

In a 2-quart saucepan, mix sugar and vinegar; bring to a boil, stirring until sugar is dissolved. Pour just
enough hot syrup over cucumbers to cover. Apply lids. Let cool. To allow flavor to develop, freeze pickles
for at least 1 week before serving. To thaw, let stand in refrigerator for at least 8 hours.
Makes 3 pints.
Marilynn
Our Recipe Message Board - Canning
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RE: August 30 newsletter

For Chris/NM - you mentioned the Log Cabin Chocolate Cake makes a large cake.....what size cake pan do you use? Is a 9X13 or bundt pan OK?

For Sandy/ND - My guess is that your bag of berries is huckleberries.

Thanks everyone. Brooxie in GA

To Kathi in Nevada, Ohio

You can shape any loaf of bread into a round. Take the normal dough you would use for approx a 2lb loaf and shape it into a round shape by tucking the dough under itself until you come up with a fairly round dough. Let it rise as usual and then bake as usual but bake in a round pan as opposed to a loaf pan. You can also use the "Artisan bread in 5 minutes a day" recipe and bake in a cast iron Dutch oven - covered for the first 10-15 minutes then remove the lid and continue baking for another 20-30 minutes. Internal temp of bread should be around 200 - 210.

Here's a link to good recipe. It's easier for you to access the link than it would be for me to type it in.
http://www.ecurry.com/blog/breads/no-knead-bread/

My standard recipe is as follows: It's not sourdough, but it makes a really nice loaf of crusty round bread that can be hollowed out.

Crusty Round Bread

4 c AP or Bread Flour
1/4 tsp yeast
2 C water
1-1/2 tsp salt
You could follow the directions from the above link for baking this.

I only leave my lid on for about 15 minutes, but the first time you do it, I supposed you should follow their directions. The baking with lid on simulates steam in the oven which is a good thing!

make sure you check the internal temp to check for doneness.

for more recipes look up the term "boule". You can find lots of recipes on http://www.thefreshloaf.com or another site called yeastspotting. Warning: You'll get hungry just looking at the photos.
Susie
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Pickled Beets and Eggs

l cup sugar
l cup vinegar

Mix and cook in micro till sugar is dissolved. Add 2 cans or jars of beets, not pickled, just plain ones. Add boiled eggs and place in refrigerator for about 1 week.
Genie
Our Recipe Message Board - Canning
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Nancy and Laure it really warms my heart to know others also care for these unwanted animals. This is not the first time I have gone out of my way to help stray kittens and puppies. I feel that someone has to try to help them, as so there are so many unwanted animals. Have a good day.
Gail in Minn.

This is for Chris NM, who in the 8/30/09 newsletter submitted the recipe for the Log Cabin Cake. What size pan or pans is it best to use for this cake?
Robbie IN

This is for Gloria M. Dixon: The best thing you can do, as can anyone who reads this newsletter, to get the library open is to contact your Congressman. If you go to the following link, you can find the name of your local rep and send him/her an email.

http://www.usa.gov/Contact/Elected.shtml

As for me, I'll send a copy of her letter to Obama, as well as to my Senators and Congressman. President Obama has made it really easy to contact him either by email or by phone (Note: Of course he doesn't personally read every email, but his staff does. And if you call the White House, you'll get to speak to a real live person. I've called the White House several times, and will call this afternoon and read them the message.

And, for any of you who don't know, your Congressman is your first line of communication to getting a problem solved. They maintain a staff of people whose only function is to respond to constituent requests.
Hope you find this useful. jeanlock in McLean VA.

Good day Nancy and whoever is helping today:
In regard to Ina Ray Crouse's concern with the VA hospital in Salisbury, NC, I have just got off the phone with the library there.

Never one to run from confrontation, I decided that maybe I could find out something (thank god for free long distance calling)

I was told that the librarian is a hired position and she only works five days a week if she does not have to be off or out of town for some reason. At those times, the library is shut down.

The hospital itself only has a skeleton crew on weekends and they do not open the library. Nobody could give me any explanation as to why volunteers could not open it on weekends for the patients.

I plan to call Rep. Howard coble to see if he has any pull there. He has an office about 10 miles from my house and I don't mind calling there at all.

Please, someone tell her not to worry while she is healing from her surgery. We will see what happens next.

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.