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July 9, 2013
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Recipes Using Cinnamon
One of my favorite smells is the smell of cinnamon cooking or baking.  All the recipes below use cinnamon as an ingredient. 


Caramel Rolls

1 small box vanilla pudding (not instant)
1 package frozen dinner rolls (dough)
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup margarine
1/2 cup chopped nuts

Grease bundt pan. Put nuts on bottom. Place rolls in frozen. Melt margarine in small pan, add brown sugar, pudding and cinnamon. Pour mixture over rolls. Let rise overnight. Bake 20 minutes at 350°. Let stand 10 minutes and turn over on plate.
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Cherry Ice Box Cookies

3/4 cup butter
1/2 cup sugar, white
1/2 cup brown sugar
2 eggs
1 cup candied cherries, chopped
1 cup walnuts, chopped
2-3/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon

Cream butter, sugar and brown sugar together until fluffy; add eggs and beat well. Sift flour, baking soda, baking powder, salt and cinnamon together and stir into creamed mixture. Add cherries and nuts. Shape into rolls, 1/2-inch in diameter; wrap in foil and store over night in refrigerator. Take out and slice 1/4-inch thick. Place on greased cookie sheet about 1-inch apart. Bake at 375° for 8-10 minutes or until brown.
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Bread Pudding

2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter or margarine, melted
1 teaspoon cinnamon
10 slices day-old bread (crusts removed) cut into 1/2" cubes
1 cups raisins

In large bowl, combine eggs, milk, sugar, butter and cinnamon. Add bread cubes and raisins; mix well. Pour into a greased 7 x 11 x 2-inch baking dish. Bake at 350° for 50-60 minutes or until knife inserted in center comes out clean. Meanwhile in saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over warm pudding. Refrigerate leftovers.
Serves 8.
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Fruit Enchiladas

1 (21 oz.) can pie filling apple, peach, blueberry or strawberry
6 (8 in.) flour tortillas
1 teaspoon cinnamon
1/3 cup margarine
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortillas. Sprinkle with cinnamon. Roll up and place seam side down in a lightly greased 2 quart baking dish. Bring margarine, sugars and water to a boil. Reduce heat; simmer 3 minutes. Bake at 350° for 20 minutes covered. Remove cover and bake for 10 minutes.
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Green Tomato Pie

8 medium sized green tomatoes
1 tablesppon fat
2 teaspoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
2 tablespoons cornstarch
1 unbaked pie shell (9-inch)

Slice green tomatoes; add fat, lemon juice, lemon rind, salt and cinnamon. Cook 15 minutes. Stir together sugar and cornstarch, add to tomato mixture. Cook until clear. Cool. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
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Potato Refrigerator Rolls

2 pkg. yeast
1-1/2 cups warm water
2/3 cup sugar
1 cup lukewarm mashed potatoes
1-1/2 teaspoons salt
2/3 cup soft margarine
2 eggs
7 to 7-1/2 cups flour
1/4 cup melted butter
2 teaspoons cinnamon
1 cup sugar

Dissolve yeast in water. Stir in 2/3 cup sugar, mashed potatoes, salt, margarine, eggs, and flour. Knead 5 to 10 minutes. Place greased side up in greased bowl. Cover with wax paper, then damp cloth. Place in refrigerator over night. (Keeps 4 to 5 days. Keep cloth damp.) About 2 hours before baking, roll out to 1/2 inch thick, spread with 1/4 cup melted butter and sprinkle with cinnamon and sugar. Roll up and cut into 1-inch slices. Put on greased pan and let rise again. Bake at 350° 20 to 25 minutes.
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Sweet Potatoes

1/2 teaspoon butter for baking dish
2 cups cold, boiled sweet potatoes dice in 1/4 inch slices divided
2 cups thin sliced tart apples
1/2 cup brown sugar
4 teaspoons butter cut into small pieces
1 teaspoon salt divided
2 tablespoons red cinnamon drops

Preheat oven 350°. Butter 11/2 qt. baking dish. Place half of potato slices on the bottom of dish. Cover with half of apple slices. Sprinkle with 1/4 of cup sugar on top of apples. Dot with 2 tsp. of butter and 1/2 tsp. salt. Repeat with layering remaining potato, apple slices, and brown sugar. Butter and salt. Sprinkle with the candies on top. Bake for 1 hour. Remove from oven and serve.
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Spiced Peaches

2 cans peaches in fruit juice, not sugar
whole cloves
1/4 c. vinegar
1/2 c. brown sugar
dash cinnamon

Drain peaches and layer in dish with cloves. In pan, mix vinegar, brown sugar and cinnamon. Bring to a boil and pour over peaches. Chill for at least 2 hours.
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Tomato Soup Cake

1 cup sugar
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 can tomato soup
3/4 cup raisins
1/2 cup walnuts, chopped
2 eggs beaten
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla

Cream sugar and butter, add cinnamon, nutmeg, cloves and tomato soup, mix well.Add eggs, salt, raisins and vanilla, mix. Add sifted flour, baking powder and baking soda, mix. Pour into lightly greased loaf pan. Bake at 350° for 50 minutes.
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Raisin Cake

3 cups flour
2 cups sugar
1 cups Hellmans Real Mayonnaise
1/3 cups milk
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
3 cups chopped apples
1 cup raisins
1/2 cup coarsely chopped walnuts
Cool whip

Grease and flour 2 (9-inch) round pans. In a large bowl, with mixer at low speed, beat flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves for 2 minutes, scraping bowl often. Stir in apples, raisins and nuts. Pour into pans. Bake at 350° for 45 minutes or until tester in center comes out clean. Cool in pans 10 minutes. Remove. Cool. Fill and frost with 2 cups Cool Whip.
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Hello good cooks, I have been making whoopie pies for years but still have a problem with the outsides being sticky. Today I made banana whoopie pies and while they were very good the outside stuck to everyone’s fingers. I suppose we could eat them with a fork but that just doesn’t seem right. Anyone have a hint I could try or can you tell me how to get around that? My husband says he doesn’t mind but I do. Thanks.
Betty in ME.

Creamy Tomato Bisque

1 Tbsp. olive oil
1 carrot, diced
1 medium onion-diced
1 stalk celery-diced
1 28 oz. can whole tomatoes
crushed with back of spoon
2 cups chicken stock
1 tsp. salt
1/2 tsp. pepper
1/4 cup heavy cream
3 tbsp. chopped basil

In large, heavy pot, add olive oil over medium heat. Add vegetables and cook stirring occasionally until very soft, about 7-10 mins. Add tomatoes and crush with back of a spoon, then add chicken stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 mins. After 20 mins, remove from and blend until very smooth, either with a immersion blender or a traditional blender, blending in batches. return to low heat and add cream stirring to combine. Simmer for 10 more minutes, then taste for season and adjust if necessary. Add chopped basil and stir. Serve immediately.
Francine
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Fixed for supper last night. Husband approved. Good with mashed potatoes.

Smothered Steak and Gravy

2 (10-3/4 ounce) cans Golden Mushroom Soup
1 pound ground chuck
1 large egg, beaten
1/2 cup fine, dry breadcrumbs (store-bought is fine)
1/4 cup finely chopped onion
1/8 teaspoon pepper
1/4 cup water
1 (4 ounce) can mushroom pieces, undrained

Combine 1/4 cup of the soup, ground chuck, and next 4 ingredients, mixing well. Divide meat mixture evenly into 4 portions. Shape each portion into a 1/2-inch patty.

Cook patties in a large non-stick skillet over medium-high heat 3 to 4 minutes on each side or until browned.

Combine remaining soup, water and mushrooms with liquid, stirring well. Pour soup mixture over patties; cover, reduce heat, and simmer 20-30 minutes or until done. Serve immediately.
Sharon in MO
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Mini Cheesecake Recipes
Here are two more favorite mini cheesecake recipes. The second is nice this time of year, as you do not have to turn on the oven.
Robbie IN

Peanut Butter and Chocolate Mini Cheesecakes

3/4 cup crushed chocolate-covered graham crackers
11 oz. softened cream cheese
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 eggs
1/2 cup semisweet chocolate chips , melted and slightly cooled
1/2 cup peanut butter

Line miniature muffin pans with 12 Foil or paper cups. Place about 1 tablespoon of the graham cracker crumbs in each cup. Set aside. In small mixer bowl beat cream cheese till smooth. Add sugar and vanilla, and beat until fluffy. Beat in milk and eggs just till blended. Divide cream cheese

mixture in half. Gradually stir half of the cheese mixture into melted chocolate till well blended. Gradually stir remaining cheese mixture into the peanut butter till blended.

Place 2 tablespoons of the peanut butter mixture in each muffin cup, and spread evenly. Spread 2 tablespoons of the chocolate mixture over the peanut butter mixture, and spread evenly.

Bake in a 325 degree oven for 20 to 25 minutes or till mixture is set. Cool cheesecakes on rack. Refrigerate until ready to serve.
Robbie IN

Creamy No-Bake Chocolate Cheesecakes

1/2 cup pure dark (semi-sweet) chocolate chips
1 (8-ounce) package of light cream cheese
1/3 cup powdered sugar
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup powdered sugar
about 45 vanilla wafer cookies
chocolate sprinkles for decoration

Makes 12 to 15 desserts. Recipe can be cut in half.

Melt the chocolate chips in the microwave.

In a medium bowl, whip the cream cheese until soft. Spoon several spoons full into the melted chocolate chips and stir. If the mixture is not smooth, reheat it the microwave and stir.

Add the chocolate mixture to the cream cheese mixture and whip to blend. Add the 1/3 cup powdered sugar and blend. Beat the whipping cream until soft peaks form. Add the vanilla and 1/4 cup powdered sugar and continue beating until medium stiff peaks form.

Add a little less than half of the whipped cream to the chocolate filling and fold together until combined. Set the remaining whipped cream in the refrigerator. Place paper cupcake holders in a muffin tin. Place two cookies in the bottom of each cup. Place a large spoonful of chocolate filling in each cup on top of the cookies. Place a third cookie on top of the chocolate filling and press down slightly. Top with whipped cream. Decorate with chocolate sprinkles.

Refrigerate for a least an hour before serving.

Baker’s note: If you add too much cream cheese to the melted chocolate, the chocolate may solidify and you’ll have solid chocolate flecks in the mixture. Simply reheat the chocolate mixture until it is above the melting point and whip smooth. Then add the smooth mixture to the rest of the cream cheese.
Dennis The Prepared Pantry
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Tonight, 07/09/13, I served a
taco salad and Raspberry Sour Cream Vanilla Pie submitted by Judy in Alaska. It’s the most satisfying meal I’ve eaten since my valve/bypass surgery almost two years ago. I substituted Cool Whip for whipped cream. Thank you, Judy, for such a fabulous dessert!
Grannym IL
Dear Nancy and Nancy Fans,
I want to say how much I love this newsletter. I very seldom share a recipe. I was never taught to cook but with the help of everyone here I have learned to make some awesome dishes. I don't have much to share with others in the way of recipes here but I share the food items I have made with others. I feel so proud when someone compliments me on something I have made. I can only do so with the recipes shared by the very generous people here. On what Nancy calls slow days I enjoy reading recipes that have been shared in the past. Thank you so much for all of your hard work in putting the newsletter together Nancy and thank you to all who share recipes. You have been blessings in my life and I appreciate each of you so very much.
~donna from PA

Baking Plantain Bananas

Preheat Oven to 375 F.

1 ripe (black) Plantain per large serving

Use plantains that are either yellow with black spots or completely black for baking. Rinse and dry the plantain peel. Cut off both ends of the plantain. Make a slit lengthwise in the peel. Do not remove the peel for baking. Place the plantains in the baking dish with the slit facing up. Bake about 40 minutes or until tender. Serve the fruit in the peel or remove the peel and serve whole on a plate. Drizzle with melted butter and sprinkle brown sugar over it.

Tip:
Drizzle butter and brown sugar over the plantains before baking. Sprinkle with different toppings of your choice such as chopped nuts, cinnamon, or crushed pineapple.

Make a banana split using the baked plantain by adding it to ice cream, and adding additional toppings.
Bill, Alb
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I discovered this recipe when looking for a different way to prepare potatoes. It's very quick and easy, and so flavorful I omit the bacon.
Leah

http://www.kraftrecipes.com/recipes/potato-smashers-109623.aspx

Grilled Meatloaf

2 lbs. ground beef
1-1/2 cup bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
3/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. pepper


Preheat grill to medium-high heat. Combine all the ingredients, mixing well. Make 2 loaves placing the mixture in a hinged grill basket that has been coated with non-stick spray. Place on the grill and cook, turning for 20 to 30 mins. or until loaves are firm and cooked through. (you can also use ground turkey or chicken).
Francine
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Jody in Spring, Texas, I sent in a
thank you for the cod recipe but I didn't see it in the newsletter. The recipe sounds very similar to the recipe I referred to, and Judy in Alaska said she tried it and it was very good. So when the meat dept at the grocery has it on sale again, I'll give it a try. Thanks for responding to my request.
Doris, S. Indiana

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