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This is in reply to Jean Cecil VA/FL she is looking for cookie recipe from powder sugar and peanut butter.

The recipe is called Irish potato candy.
 
1 med. white potato or left over mashed potatoes
Peanut butter
Confectioners' sugar
1/2 tsp. vanilla

Peel and quarter potato. Boil until ready to mash, when fork-tender, in small bowl mash one piece of potato at a time, adding a drop of vanilla and confectioners' sugar until candy is consistency of pie dough, repeat with other pieces.

Pat out dough as thin as possible. Spread peanut butter on top. roll up like jellyroll. Refrigerate, then slice. Roll on waxed paper surface, it may help.

From Judith Dennis in Piedmont, OH I use to make this all the time my children and foster children enjoyed it and learned to make it This never lasted long. Taste is very good.
Click Here to Print this Recipe


Kitten sent in a recipe for the best apple pie jam, I would like to know if you could freeze this jam after making it instead of processing it in jars. It really sounds good.
Thanks! Gail in Minn.


Nancy, thank you for all your hard work for us. I know that you put in long hours doing the newsletter and we really appreciate it.

A couple of recipes that are really TNT. I have made both many times. I know a friend gave me the candy recipe and don't know where she got it, and I don't know where I got the cracker recipe, as I have had it for years.
Enjoy. Nell in VA

Date Ritz Crackers

1 (14 oz.) can sweetened condensed milk
1 8-oz. pkg. chopped dates
1 cup chopped pecans

Mix all together in saucepan and bring to a boil, stirring constantly. When mixture is thick, set aside to cool. When cooked, spread on Ritz crackers. Bake at 350 degrees for 10 minutes.

Top with Cream Cheese Icing. This will top about 2 sleeves of crackers or about 75 crackers.

Cream Cheese Icing

6 oz. softened cream cheese
1/4 stick soft butter
1 lb. box sifted conf. sugar
1 tsp. vanilla

Cream cheese and butter, add sugar and vanilla. Beat until smooth and spread on top of crackers.
Nell in VA
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Crock Pot Chocolate Candy

2 lbs. salted dry roasted peanuts
4 oz. German chocolate
12-oz. bag semi-sweet chocolate chips
2 1/2 lbs. white almond bark

Put peanuts in bottom of 6-qt. crock pot. Layer German chocolate over peanuts, then chocolate chips. Top with shredded almond bark

DO NOT STIR.
Cook on low for 3 hours.

Now stir well until all ingredients are coated well. Place mini paper cups in mini muffin pans. Drop by spoonfuls into cups and let cool. Store in covered containers.
Nell in VA
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Natures Flavors (Great Sugar Free Syrup Flavors)


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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker


This is a delicious make-ahead dessert that is sure to please anyone
that likes eggnog.

Eggnog Squares

2 cup (24) creme-filled vanilla cookies, crushed
1/4 cup butter, melted
2 cups miniature marshmallows
2 tbsp. milk (I use eggnog during the holidays)
2 eggs, beaten
1 tsp. rum flavoring
1/4 tsp. nutmeg
1 container (8 oz) frozen whipped topping, thawed
1/4 cup slivered almonds, toasted

Combine cookie crumbs and butter and press into bottom of a 9 inch square pan. Chill.

Melt marshmallows with milk (or eggnog) over low heat, stirring until smooth. Add small amount of hot mixture to the beaten eggs and return to hot mixture. Cook, stirring constantly, 2 to 3 minutes over low heat, until thickened. Remove from heat; add rum flavoring and nutmeg. Chill until thickened, but not set. Stir mixture and fold in whipped topping.

Spoon over crust. Chill several hours, or overnight. Top with toasted almonds before cutting into squares to serve.
8 to 10 servings.

NOTE: To add color, I like to put maraschino cherry halves on top with the almonds.
Judy (in Alaska)
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This is a wonderful brunch dish, that is quick to put together, and great to serve during the holidays when entertaining.

Brunch Egg Casserole

2 cups unseasoned croutons
1 cup (4 oz.) shredded Cheddar cheese
4 eggs, beaten
2 cups milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. onion powder
Dash pepper
4 slices bacon, fried crisp, cooled and crumbled
(I use 8 slices bacon upon hubby's request)

Place croutons and cheese in the bottom of a greased 10x6 inch baking dish. Combine eggs, milk and seasonings and pour into baking dish. Sprinkle with bacon. Bake at 325º for one hour, or until set. Serve immediately.
Serves 6.
Judy (in Alaska)
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This is always popular for a brunch, or buffet. It is colorful and perfect for anyone's sweet tooth.

Cheery Cherry Bars

1 cup butter
1-3/4 sugar
4 eggs
1 tsp. vanilla
3 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 can (21 oz.) cherry pie filling
( I add 1/4 tsp. almond extract to filling)

Cream butter and sugar thoroughly. Add eggs, one at a time, beating well after each. Mix in vanilla. Add flour, baking powder and salt. Mix well.

Put 2/3 of batter in a greased and floured 15x10 inch baking pan. Spread pie filling over batter. Drop remaining batter by spoonfuls gently over the top, covering the filling as best as you can. Bake at 350º for about 35 minutes, until golden brown on edges and toothpick inserted near center comes out with no cake batter on it. Cool some and frost.

Frosting:
1 tbsp. melted butter
3 tbsp. milk
1-1/2 tsp. vanilla
1-1/2 cups powdered sugar

Mix together and cream well. Spoon over top of bars. Let frosting set
before cutting into bars.
Judy (in Alaska)
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I have a friend who loves Pecan Pie but I am not a pie baker. Does someone have a recipe for Pecan Bars that might be a good replacement. I'd love to make it for him for Christmas. I have a recipe for Pumpkin Pie Bars that are better than Pumpkin Pie so hopefully the same applies here.

Thanks so much. Merry Christmas
Anita in Camarillo


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Monkey Bread

4 tubes, buttermilk type refrigerated rolls [Pillsbury]
1 c. sugar
1 c. brown sugar
2 T. cinnamon
1 tsp. vanilla
1 stick butter
2 T. water

Quarter each roll and roll them in the cinnamon sugar mixture. (the granulated sugar and the cinnamon.)

Place in a tube pan that has been greased and dusted with some of the above mixture. Cook the butter, brown sugar, vanilla and water till smooth and sugar is dissolved. Pour over the quartered rolls. Bake @ 350º for 40 to 45 mins. Watch carefully at around the 40 min. time period, so they don't over bake.
Nadyne
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Caramel Sticky Buns

Topping :
1/2 c. dark brown sugar (light brown is ok if dark is not available)
2 T. butter
2T. honey
1/2 c. chopped pecans or walnuts

Buns :
1 16.3 oz. can of large buttermilk biscuits [8]
1/2 c. sugar
1 tsp. cinnamon
1 T. butter, melted

Glaze :
1/3. c. confectioners sugar
2 T. milk

In a small saucepan, heat brown sugar, butter, honey, and 1 T. water, till mixture is smooth. Pour into a 9 inch or 10 inch DEEP dish pie plate. (or they will bubble over)
Sprinkle nuts over mixture, then place biscuits on top of the nuts etc.

In a small dish, mix sugar and cinnamon. Brush each biscuit with the melted butter then sprinkle over the sugar cinnamon mixture.

Bake 20 minutes @ 400º, till golden brown. Remove from oven and immediately invert on to a large plate or platter. (I use a pizza pan) Let the pie plate remain in place a few minutes to allow
all the goo and nuts to drop down onto the buns.

Let cool just a few minutes before glazing. These are so rich I don't ever bother with the glaze, your choice!
Nadyne
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Absolutely No fail, Peanut Butter fudge

In a heavy duty large saucepan, sides buttered to prevent
crystals from forming , place .
3 c. white sugar
2/3 c. milk Bring to a boil and boil to 236º. It gets there very quickly...

Remove from heat and add 1 jar [regular size] marshmallow whip, and 1 c. peanut butter. Beat until it starts to lose gloss and thicken , pour into a greased 7 x 11 inch pan. I have made this dozens of times and it always is creamy and delicious and also is a very quick to do recipe. Recommend using a candy thermometer as it comes up to temp so quickly if you don't keep an eye one the temperature.
Nadyne
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Re: Years ago I made a cookie out of powder sugar and I don't know What else You rolled this mixture out and covered it with with a peanut butter mix and rolled it up jellyroll fashion put it in the frig and then sliced it. It was like candy. I don't know if I explained it right. Someone might know what I am talking about. Thanks to all our great cooks and our great leader.
Jean Cecil VA/FL

I think you're looking for potato candy recipe. Maybe this will jog the memory a bit. It's very popular here in Appalachia! Enjoy!

Boil 1 peeled medium sized potato until very soft. Drain and mash (don't add any seasonings or milk). After it's mashed completely start mixing in powdered sugar until the consistency of stiff dough. Roll out and spread with peanut butter. Roll up jelly-roll style and refrigerate. When ready, slice and serve. Very yummy!
DH


Chili's Grill & Bar 


Holiday Snowman Spread

2 c. grated sharp natural Cheddar cheese
4 pkgs . ( 8 oz) cream cheese, softened
6 hard-cooked eggs sieved
1/4 c. chopped stuffed olives
1/4 c. finely chopped onions
2 t. Worcestershire sauce
2 t. lemon juice
1/4 t. thyme
1 T. pimiento, chopped
1 t. parsley flakes
1 t. salt
1/2 t. pepper
Dill pickles to garnish

Combine Cheddar cheese & 3 pkgs. cream cheese & blend thoroughly. Add eggs, olives, onion, Worcestershire sauce, lemon juice, thyme, pimiento, parsley flakes, salt & pepper. Blend well. Shape a quarter of the mixture into a ball and wrap in waxed paper.

Shape remaining mixture into a larger ball and wrap in waxed paper. Chill at least 3 - 4 hours. Remove waxed paper and place small ball on top of large ball to form snowman figure. often remaining pkg. of cream cheese and beat until smooth.

Spread over both balls. Garnish with dill pickle and pimiento to form hat, face and buttons. Serve w/assorted crackers.
Makes 6 cups.
Athena in DE
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For Jean-Cecil. I bet what you are looking for is a potato candy recipe. My friend has one on her blog. I know she would love to have you all pay her blog a visit.
http://thepost-itplace.com/2008/10/candy-edition/

Merry Christmas Nancy and all of you.
Susan in middle Georgia.


Thanks to Kitten in Buffalo this is the apple pie jam recipe I make.
Mary Ann Upstate N.Y.


Thank you to ak in CA for submitting the tip about wrapping lettuce in newspaper to keep it fresh....very interesting! Along those same lines, I’m sure the cooks here are aware of wrapping celery in aluminum foil to keep it fresh. Simply remove from plastic sleeve that the celery comes in, and wrap it tightly in a length and width of foil that encases the whole bunch. It keeps the celery crisp and crunchy for weeks.
Bonnie in Southern Delaware

PS. Nancy I apologize if this message arrives to you twice---seems hotmail is acting up. Also I will echo what so many have said to you: You are a wonderfully selfless person to do what you do for us. I have followed you [silently] for years and your newsletter is my first stop in the morning. It just makes my day start more smoothly.


This is for MaryAnn who in the 12/7 newsletter requested healthy cake recipes using Stevia or honey. She might want to check out this blog/site, as it has recipes that might work for her. As I read what is on the site, the recipes can be shared, but not reposted to Nancy's site or other sites. There is a daily email for which you can sign up. It looks as though it is a good site for vegan and gluten free recipes. http://www.chocolatecoveredkatie.com
Robbie IN


I want to let Rodney E. in Chatsworth, Il. know that I made the microwave fudge he sent in for the Dec.7th newsletter, and it turned out perfectly and is so creamy and delicious! I set the cooking time for 3 minutes, and stirred it at 1 minute and 30 seconds. I checked it again in 1 minute, and the chips were melted, so I quickly added the other ingredients (I didn't add the nuts, as some in our family don't care for them) and it set up beautifully. I know each microwave is different, depending on the wattage, so one just has to judge the time accordingly.

Thank you for this easy recipe! I had been looking for one that used both the semi-sweet and milk chocolate chips.
Judy (in Alaska)


I think I got this from a B&B in Lancaster, PA.

Amish Baked Oatmeal

3 cups Oatmeal
2/3 to 1 cup Sugar
1 cup Milk
2 Eggs
1 1/2 tsp Salt
2 tsp Baking Powder
2 tsp Vanilla
1/2 cup Butter Or 1/4 To 1/2 Cup Applesauce

Combine ingredients; mix well. Spread evenly in greased 9 x 13" baking pan. Bake at 350 degrees 25 to 30 minutes or until the edges are golden brown. Stir in pan.

If preparing applesauce, add some or all of the following: cinnamon; walnuts; chopped, peeled apples. Store leftovers in refrigerator.
Denise in the Villages, FL
Click Here to Print this Recipe


Howdy,
Does anyone have a chocolate fudge recipe not using marshmallow creme? A tried and try recipe, please.
Thanks a bunch! Nancy P.


Nancy the fudge I was speaking of on Saturday that was confusing to me is Jan P's fudge which was in the newsletter on Thursday. I had the name in the subject line, but failed to list in my request. I need to know if after putting the sweetened condense milk, and marshmallow fluff, do I return to the microwave. I question it setting up without additional microwave time. The one contributing the recipe is not listed. Thank you.
Fae N. C.


Hi Nancy and Everyone,
This Recipe is for Mary Ann in upstate NY. ( 12/07 /12 N/L) This is from the T OH.

Apple Pie Jam Recipe
Although I've been canning for years, I've never found a good apple jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
Prep: 30 min. Process: 10 min.
Yield: 56 Servings

4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional

In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.)

Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein. Originally published as Apple Pie Jam in Cookin' Up Country Breakfasts Cookbook , p56 T O H

This maybe this one?
Wishing Everyone a very Merry Christmas
Blessings Kittilin, Oregon
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