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Daily Recipes for March 27, 2012
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How to Make BrowniesTips for Great Brownies
How do you prepare the pan for brownies?

We usually line our pan with parchment paper or foil. Here’s how you do it: Lightly grease the pan with butter or shortening, then line the pan with parchment paper or foil. The butter or shortening will hold the paper in place. Make certain that the paper protrudes up the sides of the pan. After the brownies are baked and have partially cooled, grab the edges of the paper and lift the cake to a cutting board. Cut the cake into nice, neat squares on the cutting board using a ruler.

Do you like your brownies extra chewy?
Try using bread flour instead of all-purpose flour. Bread flour has a higher gluten content than does all-purpose. Gluten creates the chewy texture that we find in good bread and will make your brownies chewier. Be sure and mix your brownie batter for several minutes to develop the gluten strands.

What's the proper way to measure my flour?
Carefully spoon the flour into your measure. If you dip and scoop, you will pack the flour and the brownies will turn out more cake-like.

Can I double my batch?
Certainly. A recipe calling for an 8 x 8-inch pan can be doubled and baked in a 9 x 13-inch pan. A recipe calling for 9 x 13-inch pan can be doubled and baked in half-sheet pan, 12 x 18-inches. If you take a recipe that calls for a 9 x 13-inch pan and multiple it by 1.5, you can use a 10 x15-inch pan.

How long do I need to let my brownies cool?
On a wire rack in the kitchen, they should cool for four or five hours. We cheat and often put them in the refrigerator after a half hour. We’ve even been known to put them in the freeing compartment for a half hour. The brownies should be completely cooled before cutting or trying to lift the cake from the pan.

How do you make nice, clean cuts when cutting brownies?
We usually trim the edges so that the cookies will be uniform. Use a sharp knife and wipe the blade with a damp cloth after each cut.

How do you store brownies?
For short-term storage, layer them between wax paper or parchment sheets inside of a container with a tight-fitting lid. You can store your brownies this way for up to five days. For longer-term storage, freeze them. Wrap them individually in plastic wrap and put them in a heavy plastic bag. They will last for several months.
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Easter Salad

2 small boxes strawberry gelatin
1 1/2 cups hot water
1 (16-ounce) package frozen strawberries, thawed
1 (8-ounce) can crushed pineapple, drained
2 bananas, mashed
1/2 cup pecans, chopped
1 (16 oz) container sour cream
Lettuce leaves, optional

Dissolve gelatin in hot water. Cool slightly. Add next four ingredients. Place mixture in freezer for about 10 minutes. Place half of mixture in a 10-by-10-inch dish. Return to freezer for about five minutes. Spread sour cream on top. Pour remaining gelatin mixture on top. Chill at least six hours in refrigerator. May serve on lettuce leaf, if desired. Serves 12 to 15.
Betty in MS
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Pound Cake

2 sticks butter, room temp.
3 cup sugar
1/2 cup Crisco shortening
5 eggs, room temp.
3 cup sifted cake flour
1 cup milk, room temp.
1/2 tsp. baking powder
1 tsp. vanilla extract
1 tsp. pineapple juice (I sometimes use orange juice)

Cream butter, sugar and shortening together in large mixer bowl. Add eggs one at a timer, mixing well after each. Sift flour and baking powder together and add alternately with milk. Add vanilla and juice. Mix well and pour into tube pan. PLACE IN COLD OVEN. Turn oven to 350 degrees. Bake for 1 hour and 15 minutes. DO NOT OPEN OVEN UNTIL TIME IS UP.
Nell in VA
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Nancy,
Patricia S asked for some potato recipes. I do not know where I obtained them but have made them for a long time. Some probably came from your site.
Marty S in TN

Crumb Coated Potatoes

1/2 cup Italian seasoned bread crumbs
1 tsp. paprika
1 tsp. salt
1/8 tsp. pepper
4 large potatoes, peeled and halved
2 Tbsp. butter or margarine, melted

Combine crumbs and seasonings. Brush potatoes with butter or use vegetable spray. Roll in crumbs. Place in a baking pan and cover. Bake for 1 hour at 350 degrees or until tender.
Marty S in TN
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Chocolate-Black Cherry Frozen Yogurt
Do you want to serve a dessert but not a heavy one? Try serving home made black cherry flavored yogurt with a rich chocolate swirl.

1-1/2 C. (approx. 8 oz.) pitted black cherries, fresh or frozen
2 C. cherry low fat yogurt
1/2 C. honey
1/2 tsp. almond extract

Chocolate Swirl
1 oz. chopped semisweet or bittersweet chocolate
2 Tbs. water

Coarsely chop 1/2 C. cherries; set aside. In a blender or food processor container, combine remaining cherries, yogurt, honey and almond extract; process until smooth. Stir in reserved cherries.

Transfer mixture to ice cream maker; freeze according to manufacturer's directions. When frozen, place 1/4 of yogurt in medium container; drizzle with 1/4 of Chocolate Swirl; repeat with remaining yogurt and chocolate. Store in freezer until ready to serve.

To make Chocolate Swirl:
In a small saucepan, combine 1 oz. chopped semisweet or bittersweet chocolate and 2 Tbs. water. Stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and set-aside until ready to use.
Yield: 6 servings
Artemis in NYC
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Kim WI )3/23/12 newsletter) requested recipes for hummingbird cake. I hope she likes this one. I also have a Bundt Hummingbird Cake that I will send in, if other readers do not submit a similar recipe.
Robbie IN

Banana Hummingbird Cake

3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

Cream Cheese Frosting:
16 ounces cream cheese, softened
1cup butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients.

Stir with a wooden spoon until ingredients are moistened.

Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to

30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.
Robbie IN
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For Patricia:
Potato Casserole

5-6 med. potatoes
1/3 c. all-purpose flour
2 T. butter
2 c. milk
1/2 lb. sharp cheese, shredded
1/4 lb. longhorn cheese, shredded
1 4 oz. jar diced pimentos

Peel & cook potatoes in boiling, salted water. Cool slightly & dice. Set aside. Make white sauce w/ flour & melted butter in saucepan to form roux. Slowly stir in milk. Cook over low heat, stirring, until sauce thickens. Mix sauce & cheese until well blended. Stir in pimentos. Put cooked potatoes in greased 13 x 9 baking dish. Pour sauce over all. Bake 350 for 30-40 min. until bubbly & slightly browned.
Athena in DE (Source: Bea Yorczyk)
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Potatoes with Three Cheeses

6 medium potatoes, about 2 pounds
1/4 cup unsalted butter
1/4 pound shredded mozzarella cheese
1/4 pound shredded Gouda cheese
Fresh ground pepper
Salt to taste
1/3 cup grated Asiago or Parmesan cheese
1/3 cup fine bread crumbs
2 tablespoons melted butter

Cook the potatoes in their skins being careful not to overcook. Drain and dry the potatoes in their cooking pot. Peel and cube the potatoes placing them in a large bowl. To the bowl add the mozzarella and Gouda cheese and a generous grinding of black pepper. Mix well and add salt if needed. Transfer to an oven safe casserole dish. Mix bread crumbs, Asiago or Parmesan and remaining 2 tablespoons of butter together and sprinkle over top of dish. Heat in the oven at 325 degrees until warmed through.
Donna Buffalo, MN
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Spinach Dip
Time needed 15 minutes+ chilling time

1 9-oz. box frozen chopped spinach, thawed
1 C. mayonnaise or salad dressing
1 C. sour cream
1 1.4-oz. pkg. vegetable soup and recipe mix
1 8-oz. can water chestnuts, drained and chopped
1 med. green onion, chopped
1 round uncut loaf bread, if desired

Squeeze thawed spinach to drain; spread on paper towels and pat dry. In large bowl, stir spinach, mayonnaise, sour cream, soup mix (dry), water chestnuts and onion until well mixed. Cover and refrigerate at least 4 hours to blend flavors and soften soup mix.

Cut 1- to 2-inch slice off top of bread loaf; hollow out loaf, leaving 1/2- to 1-inch shell of bread on side and bottom. Reserve scooped-out bread and top of loaf; cut or tear into pieces to use for dipping. Spoon dip into hollowed-out loaf. Arrange bread pieces around the loaf.
Artemis in NYC
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When do you add the sauerkraut and the 1 cup of water to the Chocolate Sauerkraut cake. The cake sounds good but did not list these ingredients in the directions.

Thanks, Lurinne/MiississippiWhen do you add the sauerkraut and


Handcrafted Wood Carvings, Clocks and Cribbage Boards 


Acini di Pepe Salad

1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)

Bring a large pot of lightly salted water to a boil. Add pasta And cook for 8 to 10 minutes or until al dente. Drain.

In medium saucepan, combine reserved liquids from pineapple and Oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook Until thick, stirring constantly. When mixture becomes thick, add cooked Pasta and refrigerate overnight.

The next day, add pineapple and oranges, whipped topping and Marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
Judy in Ohio
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This is my favorite cut out cookie. They are delicious no matter what holiday cutters you use. I always at least double the recipe. They freeze well, but make sure you allow the frosting to really set up and put wax paper between layers of cookies, before freezing.

Sugar Cut Out Cookies:

1 c. oleo
1 c. sugar
3 eggs (slightly beaten)
1 1/2 tsp. vanilla
3 3/4 cup sifted flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cr. of tartar

Cream together sugar and oleo and add eggs. Add vanilla. Blend well. Sift together flour, salt, baking soda, and cr. of tartar. Add gradually to sugar/egg mixture. Chill dough overnight. Roll about 1/4 inch thick. Cut and bake at 350° for 6-8 minutes depending on size of cut cookie.

To frost:
I use a whole box of powdered sugar, 1 Tbsp. of soft butter, 1 tsp. vanilla and what ever amount of milk to make a soft frosting. Add what ever colored food coloring you need to frosting in separate bowls. I use a pastry bag with decorator tips, but you may just frost and use sprinkles if you like.
Sandy in Iowa
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KoolAid Easter Egg Dye. Fun for the Kids in all of us! You can usually find KoolAid 5/$1. Use 1 pkt of KoolAid (unsweetened) plus 2/3 cup water. Water doesn't need to be warm.

You don't need vinegar because of the citric acid in the Koolaid. Cherry, orange, lemon-lime, berry blue and pink lemonade are great colors! See the pictures, colors and mixtures at this website. There is also a good method for boiling the eggs here. Remember, week old eggs peel easier.

http://www.heyjenrenee.com/2011/04/kool-eggs.html
When you are ready to peel eggs, put 1 layer of cool eggs in a saucepan with just enough water to cover. Shake vigorously till shells are cracked all over, then slip shells off under barely running water. My mom puts egg shells in the vegetable scraps she feeds the chickens
Suzz-NE/TX


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Hi Nancy and all "Landers, here are some recipes from a cookbook I have had since 1975. title, 1915 Economy Cookbook, revised and brought up to date by Imperial Sugar. There is a few "flashbacks" pictures and history of what was occurring in 1915.
Margaret, Tulsa

Barn Raising Supper

1 pound ground beef
1 large onion, minced
2 teaspoons salt
1/4 teaspoon white pepper
2 C. celery, thinly sliced
1 1/2 cups hot water
1 (2 Oz.) can pimiento, minced, (optional)
1 (#303) can mixed Chinese vegetables
2 tablespoons cornstarch
1 tablespoon soy sauce
6 C. cooked rice (2 cups uncooked)

Cook ground beef and onion in skillet over medium heat until meat loses red color. Add salt, pepper, celery and hot water. Bring to boil; cover and simmer 10 minutes.

Add chopped pimiento and drained Chinese vegetables and bring to boil. Add cornstarch dissolved in 2 tablespoons cold water and stir into hot mixture.

Cook until thickened, stirring. Add soy sauce. Arrange on large platter around mound of hot cooked rice. Garnish with parsley and small cherry tomatoes, if desired.
Serves 6 to 8.
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Patricia S, March 23 NL, requested a recipe for a potato dish.
I have one I think she will enjoy. We really like it.
Barb in OKC

Ranch Potatoes
Servings: 4

1 1/4 lbs red potatoes, sliced 1/4" thick (about 3 medium)
1 medium red onions, sliced
ranch salad dressing
grated sharp cheddar cheese
salt and pepper
bacon

Cook potatoes and onions together in a little water until tender. Drain. Salt and pepper to taste. Grease casserole dish with butter or something similar. In casserole, place a layer (maybe an inch thick) of potatoes and onions.

On top of that add a layer of ranch dressing, enough to coat the top of potatoes and onions and crumbled crisp cooked bacon. Next, put a layer of cheese on top of ranch. Repeat with another layer of potatoes and onions, then ranch, and finish with layer of cheese on top. Bake in 350° oven for 30 minutes.

Note: I have never had red potatoes, so just used white potatoes, and it worked well. Also, never had red onions, so just used white onions. Just add amount of bacon you like and add it to all layers if you want. It's bacon, how bad could that be!
Barb in OKC
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