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February 7, 2013
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Long time family favorite. Can also be baked in layers and iced with chocolate or cream cheese icings.

Buttermilk White Cake

1stick oleo
2 eggs
1 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sugar
1teaspoon vanilla
1teaspoon butter flavoring
2 cups all purpose flour
1/2 teaspoon soda

Cream oleo and sugar with mixer. Add beaten eggs and flavorings. Add alternately, dry ingredients and milk. Bake in greased/ floured or sprayed 9x13 baking dish at 350 degrees about 35 minutes.
Serve with chocolate sauce.

Chocolate Sauce
Combine 3/4 cups sugar, 1 tablespoon flour, 1/8 teaspoon salt, 6 tablespoons cocoa with 1/2 cups milk, ( I use regular or skim milk). Cook over medium heat in sauce pan about 5 minutes, stirring until thickened. This mixture will be thin. Add a tablespoon oleo . Stir to melt. Serve warm or cold over buttermilk cake.
Marvis in Texas

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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.

Thank you Robbie IN for the recipe for the homemade danish rolls. I have kept the recipe and will try it in the near future.
Erma in Jacksonville, FL.

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Suggestions for a name for my new computer are:
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Kids especially love this dip......... and it is very rich!

Chocolate Chip Dip

1 (8 oz.) Philadelphia Cream Cheese
1/2 C. butter (do not use light)
3/4 C. powedered sugar
2 T. brown sugar
1 T. vanilla
3/4 C. Mini Choclate Chips

Combine cream cheese and butter - beat until smooth, adding sugars gradually.
Add vanilla and chocolate chips & stir well. Refrigerate several hours before serving.

Serve with honey graham crackers, chocolate graham crackers or chocolate Teddy Bear Crackers.

This keeps very well for several days in refrigerator.
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Thank you, Robbie IN, for the
low carb ideas . She is aware of all the egg dishes. She was wondering if someone had ideas other than eggs. Most cereals have too many carbs. You are only allowed 25 to 30 carbs a day so with 3 meals a day and a snack at night there are not too many choices. But thank you for the recipe you sent. It sounds good.
Gay in L.I.


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Here is our traditional cookie recipe used for weddings, showers, Christmas, etc.
It is a very large recipe - Cookies keep well if you store them in Tins or Plastic containers in a cool, dry place.

Italian Fig or Sesame Cookies

5 lbs. flour (20 cups)
20 rounded teasp. baking powder
3 lbs. Crisco (6 cups)
3 lbs. sugar (6 cups)
12 eggs
Milk (2-4 cups, add a little at a time)

In a very large bowl
Mix flour, baking powder and sugar. Add crisco and mix with hands. Add eggs and mix. Then add vanilla and milk. (This is the way this recipe was given to me by my aunt -I have revised it a little - I wisk the eggs with about 1 cup of the milk and some vanilla and then add that to the dry ingredients)

This dough is used for fig cookies and sesame cookies

Fig Filling
2 lbs. figs
1 lb. raisins
1 bar sweet chocolate (cut up)
1 whole orange (cut in 1 inch pieces...keep orange peel on the orange)
1/2 lb. walnuts
3/4 cups sugar
1 cup water

Boil sugar and water. Pour over mixture to soak. Mix and grind all ingredients together. Chill overnight.

Years ago, when I first made the fig filling, I used a hand meat grinder. When I got my first food processor at a garage sale, I felt it was the best $20 I had ever spent. It was so much easier to use.

This recipe makes a bushel of cookies. (It can easily be divided into 1/2 or 1/3 quantities)
Donna/Buffalo NY
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Hi Nancy, In the Feb. 4 Newsletter for the Valentine Strawberry Pie. What ounce size carton of strawberry yogurt should be used for this pie?
Thanks, Charyl W. in WI.

Glazed Sweet Potato Casserole

This Glazed Sweet Potato Casserole is easy and too good for words. It brings all the best to one amazing casserole. It can be prepared a day ahead, and baked on the day you are going to use it.

3 16-oz cans cut sweet potatoes in light syrup, drained
1/4 cup brown sugar, packed
1/4 cup honey
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 ground nutmeg
2 teaspoons grated orange rind
2 tablespoons butter
1/2 cup pineapple juice
1/4 cup chopped pecans

Arrange sweet potatoes in a lightly greased 11 x 7 x 1 1/2 inch baking dish, set aside.
Combine next 8 ingredients in saucepan.

Stir constantly over medium heat until mixture boils. Boil 1 minute. Pour over sweet potatoes. Sprinkle with pecans, cover and refrigerate 8 hours.

Remove from refrigerator, let stand at room temperature for 30 minutes.

Uncover and bake at 350 for 30 minutes or until thoroughly heated.
Artemis in NYC
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Greek Chicken Bread Salad

3 ounces cubed French bread baguette, crust removed ( See NOTE)
Cooking spray
1 tablespoon chopped fresh oregano
2 tsp. dried mint
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1/2 cup sliced pepperoncini peppers
1-1/2 ounces feta cheese, crumbled (about 1/3 cup)

Preheat broiler to high.

Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.
Reduce oven temperature to 425°.

Combine oregano and next 6 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.

Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.

Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.

NOTE: You can substitute store-bought croutons if you are pressed for time.

(Original recipe was in Cooking Light)
Artemis in NYC
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York Photo 

Nancy I am sorry but I have been busy and also sick again. Also my DH has been sick also but has been going to work. A name that I thought that you could name the computer is Big One since Little One likes to be near the computer when you are on it.

Surprise I have a recipe that I have using for a few months now. It is so easy but when you make it it is best if you make it 24 to 48 hours in advance to using it.

Italian Salad Dressing Mix

1 tablespoon garlic salt, I use 1½ teaspoons garlic powder or you can use 1 teaspoon
1 tablespoon onion powder
1 tablespoon sugar, I use ½ teaspoon Splenda
2 tablespoons dried oregano
1 teaspoon ground black pepper
¼ teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
¼ teaspoon celery salt, I use ¼ teaspoon celery seed
2 tablespoon salt, I omit this

In a Small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare salad dressing whisk together ¼ cup white vinegar*, 2/3 cup canola oil**, 2 tablespoon water*** and 2 tablespoons of the dry mix. Put this in the refrigerator for at least 24 hours to merry.

*You can use any vinegar such as Red Wine Vinegar, White Wine Vinegar or any other vinegar you have on hand.
**You can use Olive Oil.
***You can omit the water all together.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and warm.
Susie Indy
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Judy in Alaska, am really looking forward to trying your fish recipes. One you sent to Nancy quite a while ago has become a favorite.
Thanks a lot.
Marilyn in FL

Being born and raised in NJ I just had to try this! It’s a great coffee-cake! The topping is nice and thick! Yummy!!

New Jersey Crumb Cake

1/2 cup margarine or butter
1 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla

1/2 cup margarine or butter
1 cup sugar
2 cups biscuit mix (I use Bisquick)
2 teaspoons cinnamon
1/4-1/2 cup powdered sugar

Cream butter and sugar. Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture. Stir in vanilla.

Pour batter into a greased 9 x 13 pan.

For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.

Sprinkle over batter in pan.
Bake at 350° for 30 minutes or until done.
Top with the 1/4 - 1/2 C powdered sugar when cool.
Donna in Colorado
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 This is kind of a food question. It's very frustrating to me to print out a recipe and
have extra lines thrown in. This occurs on Notepad. When I copy a recipe to Notepad,
which is where I print all my recipes, I will sometimes get an extra space (two returns)
if you did it on your own when the recipe goes to the printer and is printed. Do you know how to keep this from occurring?
Barb in OKC

This is for Theresa IL (2/3 newsletter) wanting suggestions for non tomato sauces to serve on polenta. Have you tried an alfredo sauce, artichoke alfredo sauce, clam sauce, pesto sauce, or a mushroom sauce? If you need recipes for any of these sauces, let us know, as I have recipes and I know other readers also would share delicious ones.
Robbie IN

Focaccia Style Flax Bread

2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sugar equivalent from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil

Preheat oven to 350 F. Prepare pan (a 10 X 15 pan with sides works best) with oiled parchment paper or a silicone mat.

Mix dry ingredients well -- a whisk works well.

Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Note, there is a video online showing how this is made, if you search for it. I uses the same basic recipe and make the miniature muffins with them makes about 19 if you just fill the cups to the top, I spray nonstick first, and they release instantly when baked.

Also there are many other variations of this recipe if you want some.
bill, Alb.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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