Recipe Index



June 13, 2013
Home Page
Return to
Newsletter Archives
Return to June Archives

nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes - 1000s of simple recipes that are made with everyday ingredients -


Recipe Message Board  | Click Here  
Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013

Handcrafted Wood Carvings, Clocks and Cribbage Boards

Mr. Food 

Blackberry Cake

1/2 cup butter or margarine; cut into chunks
1 cup flour; approximately
1 cup plus 1 tbsp sugar
1 teaspoons baking powder
2 large eggs
1 cup fresh or frozen unsugared blackberries
1 tablespoons powdered sugar

Butter and flour a 9" cake pan with removable rim. In a bowl combine 1 cup sugar and 1/2
cup butter. Slowly beat with a mixer to blend, then beat on high speed til well mixed, about 3 mins. Add 1 cup flour, baking powder and eggs. Stir to combine, then beat on high til the stiff batter is well blended, about 2 mins. Scrape batter into cake pan and spread top smooth.

Scatter berries evenly over batter. Sprinkle fruit with 1 tbsp sugar. Bake on the center rack of a 350 degrees oven just til cake begins to pull from pan rim, 55 to 60 mins. Run a thin bladed knife between cake and pan rim. Let cool at least 10 mins or, if making ahead, wrap cake airtight when cool and let stand at room temp up to 1 day. Remove pan rim, dust cake with powdered sugar and cut into wedges.
Click Here to Print this Recipe

Grandma's Blackberry Jam Cake

3 eggs
2/3 c. margarine or butter
¾ c. buttermilk
1 c. sugar
1 tsp. baking soda
Pinch of baking powder
2 c. flour
1 tsp. Allspice
1 tsp. Cloves
1 tsp. Cinnamon
2 T. cocoa
1 c. blackberry jam

Mix eggs, margarine, and buttermilk together. Cream in sugar, baking soda, baking powder, flour spices, cocoa and jam. Bake at 350° for 45 to 55 minutes or until toothpick stuck in the top of cake comes out clean. Sprinkle confectionery sugar over cake.
Click Here to Print this Recipes 

This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers

Blackberry Salad

1 pkg. blackberry jello mix
1 pkg. lemon jello mix
1 c. boiling water
1 c. cold water
1 can blackberry pie filling
1 pkg. (3 oz.) cream cheese
1/2 c. sugar
1 c. whipped topping
1 c. mini-marshmallows

Combine jello mixes and add boiling water; stirring until dissolved. Stir in cold water; add pie filling and mix well. Refrigerate. Beat sugar and cream cheese until smooth, add whipped topping. Fold in marshmallows. Put on top of jello layer and refrigerate until serving.
Yield: 10-12 servings.
Click Here to Print this Recipe

Blackberry Cobbler

2 tablespoons cornstarch
1-1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained well
1 cup plain flour
1 reaspoon baking powder
1/2 reaspoon salt
6 tablespoons unsalted butter, cold, cut into bits
Vanilla ice cream

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.

In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the
butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.

Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.
Click Here to Print this Recipe

Blackberry Pie

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all purpose flour
2 9 inch pastry crusts
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.
Click Here to Print this Recipe

Blackberry Crumb Pie

1 cup sugar
1 8 ounce carton commercial sour cream
3 tablespoons all purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked 9 inch pastry shell
1 tablespoon sugar
1/4 cup fine dry bread crumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted

Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1  tablespoon sugar over berries. Spread sour cream mixture over berries. Combine bread crumbs, 1 tablespoon sugar, and butter; sprinkle over top, Bake at 375F for 45 to 50 minutes or until center of pie is firm.
Click Here to Print this Recipe

Blackberry Crisp

1 cup rolled oats
1 cup brown sugar
3/4 cup flour, divided
1/2 cup butter or margarine
6 cups blackberries, fresh, whole frozen or canned

Preheat oven to 350:. Combine oats, brown sugar and 1/2 cup flour. Cut in butter with pastry blender or two knives until well blended and moist enough to form a ball. Place well drained berries in bottom of 8" X 8" baking dish and toss with remaining 1/4 cup flour.

Sprinkle crumb mixture evenly over fruit and bake in 350: oven for 35-40 minutes or until
golden brown.
Click Here to Print this Recipe

Blackberry Ice Cream

Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine
berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes.

Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes.

Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves.

*Can substitute unsweetened frozen blackberries, thawed.
Click Here to Print this Recipe

Blackberry Muffins

2 cups whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3 tablespoons sugar
1/2 cup unsweetened applesauce
2 eggs, beaten
1/2 cup low-fat buttermilk
2 cups fresh blackberries

Preheat the oven to 350 degrees.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sugar.

In a separate bowl, combine the applesauce, eggs, and buttermilk. Add the dry ingredients
slowly to the wet ingredients. Mix gently until just combined. Carefully fold in the blackberries.

Pour the batter into nonstick muffin cups until they are two-thirds full. Bake for 20 to 25 minutes until a toothpick comes out clean and muffins are lightly browned.
Makes 12 muffins
Click Here to Print this Recipe

Blackberry Dumplings

1 quart fresh or frozen blackberries
1 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon lemon extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoons ground nutmeg
2/3 cup milk
cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. Dough will be very thick. Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped
cream if desired.
6 to 8 servings.
Click Here to Print this Recipe

Blackberry Pancakes

1 cup blackberries
2 large eggs
2 cups buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 teaspoon baking powder
1/4 cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and baking soda. Sift flour, salt sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter.

Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning pancake only once.
Serve hot.
Click Here to Print this Recipe

Blackberry Preserves

1 pound blackberries
1 pound sugar
2 tablespoons lemon juice

Combine all ingredients and let sit, covered, for 1 hour. Place in a pot, place over medium heat and cook until the mixture bubbles and thickens. Strain through a large strainer to remove the seeds. Follow manufacturer's directions for canning, or place in jars and store in the refrigerator.
Click Here to Print this Recipe

Breafast Blackberry Salad

1/2 medium size ripe cantaloupe
2 ripe kiwi fruit
1 pint ripe strawberries
1/2 pint fresh blackberries
3 tablespoons chopped fresh mint plus 4 whole sprigs for
1/4 cup fresh squeeze orange juice

Scoop out cantaloupe with melonballer and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl.

Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint.
Click Here to Print this Recipe


Dear Nancy,
Around 6 years ago you posted a dog bone recipe, but I've lost it! It had wheat germ in it but I don't remember anything else. I remember that it was a very easy recipe (for me) with only a few ingredients. I couldn't find a SEARCH RECIPES on your site, so could you please find it and repost it?
Thank you, Linda Manchester, CT

I don't have a search on my site because it takes up room on a daily basis and doesn't space for recipes on the site. To find a recipe put your terms search bar of any seach engine and put it in the format of

name of recipe, person, a space and
a semi colon nancyskitchen.com

It would look like
dog bone recipe Linda :nancyskitchen.com

I tried a search and nothing came up.  It wouldn't have come up even if I had a search on my site. 

I tried
dog bone recipe + wheat germ :nancyskitchen.com
and it still didn't come up.

I tried Linda, CT recipes and nothing came up as well. 
Nancy Rogers

To All with Coach handbags and ink stains, Many years ago I had this same problem. I contacted Coach Inc.. They had me drop off the handbag at one of their stores to be cleaned. They not only cleaned and polished the bag, so that it looked brand new, they also replaced the shoulder strap.

This cost me nothing. Like I said this was many years ago. I do not know what their current policies are. It cannot hurt to try. Best of luck.
Diane in Dallas

Squash Casserole

3 lbs summer squash
1/2 cup onion, chopped
1/2 cup butter, melted
2 eggs, beaten
1 tablespoon sugar
1/2 cup saltine crumbs
1 teaspoon salt
1/2 teaspoon black pepper
saltine crumbs

Wash squash, cut in half lengthwise, then in 1/4-inch slices. Combine with chopped onion and cook in water to barely cover until both are tender. Drain thoroughly, pressing out excess water with back of spoon.

Mash squash and onion with potato masher.
Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper. Pour into greased casserole dish. Pour remaining butter on top and sprinkle with additional cracker crumbs.

Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
Bren in North Louisiana
Click Here to Print this Recipe

Does anyone have a copycat recipe for Starbucks Frappacino. I would really like one.

Does anyone have a recipe for canning Green Bell Peppers ? I would like to try canning some this summer. I had some once and they delicious but didn't find out how to can them. They were kinda hot to the taste and really crunchy.
Thanks, Shelia in Alabama

This is a correction to the note in today's (6/11) newsletter on how to make pastry flour using A/P flour.. 1/4 cup is 4 TBS, not 2 TBS. 1/4 cup = 2 ounces. 1 ounce = 2 TBS, so 2
ounces = 4 TBS.
Dee in ne L.A.

Nancy, I do enjoy your messages.
hugs Annie

Did you Know?
The bold black text are links (to recipes or other pages.)

Hardee's  Walmart 

This bean dish would make a wonderful accompaniment for your 4th of July cookout. Is one we've enjoyed for many years, and can cook it in a Crock Pot so doesn't heat up the kitchen on a warm day.

Michigan Beans and Sausage

1 lb. cooked Kielbasa, or Polish sausage (half lengthwise and thinly
1 onion, chopped
1 cup ketchup
3/4 cup brown sugar
1/2 cup granulated sugar
2 tbsp. vinegar
2 tbsp. molasses
2 tbsp. prepared mustard
3 cans (15-1/2 oz.) Great Northern beans, rinsed and drained

In covered saucepan, cook sausage and onion in boiling water for 2 to 3 minutes, to remove some of the fat; drain. Combine other ingredients in Crock Pot and add sausage and onions. Cook on low heat 6 to 8 hours. Can also bake for 1-1/2 hours at 350° covered in a 2-1/2 quart casserole.
Judy (in Alaska)
Click Here to Print this Recipe

Pizza Sliders

8 ounces Baby Bella mushrooms
8 slices pepperoni
1/2 cup cheese
1/2 cup sugar-free pizza sauce.

Preheat oven to 375 degrees Fahrenheit.

Wash mushrooms and remove the stems (chop stems and use on pizzas or save for salads). Place mushrooms touching on a lightly oiled or greased cookie sheet. Distribute sauce and cheese across the tops like one large crust. Bake for 15 minutes. This recipe pulls apart all nice and gooey.

Makes approximately 8 sliders

Per slider (1/8 recipe): 42 Cals.; 2 g Carbs.; 1 g Fiber; 1 g Net Carbs. ; 3 g Protein; 2 g Fat

Delicious, and low carb also,
Bill, Alb

Great local deals up to 75% off. Subscribe for free at AmazonLocal. 

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.

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

Did you Know?
The bold black text are links (to recipes or other pages.)

NancysKItchen Facebook Page 
Click Here

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.

Print Free Grocery Coupons
Click Here 

Classic Spaghetti Bolognese

1/4 cup (1/2 stick) butter
1/4 cup extra-virgin olive oil
2 pounds ground beef
1 carrot, finely diced
1/2 onion, finely diced
2 ribs celery, finely diced
3 large cloves garlic, chopped
About 5 tablespoons (3 ounces) tomato paste
1/4 cup plus 2 tablespoons dry white wine
1/4 cup veal stock or beef broth
1 teaspoon fresh thyme
Salt and pepper to taste
1 pound spaghetti, cooked to dente
Grated Parmigiano Reggiano, to taste

In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the meat and brown, stirring frequently, 10 to 15 minutes, careful not to burn.

Using a slotted spoon, strain the meat from the pan, leaving the fat (it will seem like a lot of fat, but the fat will be absorbed into the sauce as it slowly cooks). Add the carrot, onion and celery to the pan, stirring until the vegetables are translucent and soft, about 15 minutes. Stir in the garlic.

Add the tomato paste and cook for 5 minutes to marry the flavors. Stir in the white wine and cook until the wine is reduced, about 5 minutes.

Stir the meat back into the pan along with the veal stock, thyme, 1 teaspoon salt and one-half teaspoon pepper, or to taste. Gently cook over low heat until the flavors are married, 45 minutes to an hour, stirring occasionally. Serve with the spaghetti and grated
Parmigiano to taste.
Click Here to Print this Recipe

Hi all Landers:
I made this salad this weekend, hadn't had it for awhile and was something different but good for a change. I call it --

Vegetable Salad

1 can sweet and sour vegetables (in the bean section)
1 can green or yellow beans, drained
1 can kidney beans, drained
1 can black beans, drained
Bottled balsamic dressing

This is such a forgiving salad, add whatever you like (onions, garlic)and whatever beans you like. Pour dressing over and let marinate.
Lynn WI/FL
Click Here to Print this Recipe

Thank you, Bren in Louisianna, for the chicken with lemon curd recipe. I haven't made the lemon curd yet, but when I do I'll surely make this recipe.
Gay in L.I.

Want to share today's newsletter with a friend?
[ Click Here to send this page to a friend ]

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here

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.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

Paypal: email address is everyday_recipes@yahoo.com

Senor Citizens Resources (usa.gov)

Weekly Ads - Weekly Sales Circulars & Sunday Newspaper Ads

Shopping without coupons is like throwing away money. Print your own coupons here! Click Here

For Prayer Requests

(This site has a huge number of free books every day. It usually changes around 6 a.m or so; one of the best sites)

536 Places for Free eBooks Online

This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.