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June 14, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


Cider Pound Cake
10 inch Angel Food Pan

Cake
3 cups sugar
1-1/2 cups butter
6 eggs
3 cups Flour; all-Purpose
1/2 teaspoon Salt
1/2 Teaspoon Baking Powder
1 teaspoon Cinnamon, ground
1/2 teaspoon Allspice;, ground
1/2 teaspoon Nutmeg; ground
1/4 teaspoon Cloves; ground
1 cup apple cider
1 teaspoon vanilla extract

Icing
1/2 Cup Sugar
1/4 Cup Butter or Margarine
1/4 Cup Buttermilk
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Baking Soda

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.

Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.
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Cinnamon French Toast
8 servings

2 Tablespoons corn syrup
1/2 Cup butter
1 Cup brown sugar - (packed)
1 unsliced loaf French bread, crust trimmed,
and sliced thick
6 Large eggs
2 Cups milk
1 Teaspoon vanilla extract
1/4 Teaspoon salt
1 Teaspoon ground cinnamon
1 Large tart green apple, peeled, and thinly sliced

Combine syrup, butter, and brown sugar in a sauce pan; bring to a boil and simmer uncovered for several minutes or until syrup-like consistency.

Whisk eggs, milk, vanilla, salt and cinnamon in a mixing bowl.

Pour syrup mixture into the bottom of a 13- by 9- by 2-inch baking pan. Layer apple slices in the syrup.

Lay the bread slices on top of the apples. Pour egg mixture over all, cover and refrigerate overnight.

Bake at 350 degrees for 1 hour. Cut into squares and invert to serve. Sprinkle with powdered sugar and serve.
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Cinnamon Tortilla Crisps
Makes 16 crisps

1/4 cup granulated sugar
2 teaspoons ground cinnamon
4 flour tortillas - (6" diameter)
Vegetable oil cooking spray

Preheat oven to 350 degrees.

Place the sugar and cinnamon in a small bowl, and stir to mix.

Arrange the tortillas on a flat surface, and lightly spray the tops with the cooking spray. Sprinkle with half the cinnamon-sugar mixture. Turn the tortillas over, and cut each into quarters. Lightly spray with the cooking spray, and sprinkle with the remaining cinnamon-sugar mixture.

Arrange the tortilla quarters on a large ungreased baking sheet, and bake for 10 minutes, or until the tortillas begin to curl. Turn and bake for 5 to 7 additional minutes, or until light brown and crisp. Be careful not to burn.

Remove the crisps from the oven, and allow to cool for several minutes before serving.

This recipe yields 16 crisps.

Comments: Enjoy these light, delicate cookie crisps with a cup of tea, a scoop of your favorite ice cream or frozen yogurt, or all by themselves.
Makes 16 crisps
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Cherry Rice Pudding

3 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup uncooked white rice
1/2 cup dried cherries that have been rehydrated in 1/4 cup warm bran
1/2 Cup granulated sugar
1 Cup heavy cream

Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice, and coo k at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy. Remove from the heat. Stir in the cherries and the sugar and cool as quickly as possible. Refrigerate until completely cold.

Whip the heavy cream into stiff peaks with an electric mixer. Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed.
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Glazed Carrots
4 servings

4 Teaspoons reduced-calorie margarine
1/4 red onion, chopped
1 Tablespoon fresh lemon juice
2 Teaspoons honey
1/8 Teaspoon cinnamon
1/8 Teaspoon salt
4 carrots, sliced and steamed

In a medium nonstick saucepan, melt the margarine. Add the onion and cook, stirring as needed, until softened, 2 to 3 minutes.

Add the lemon juice, honey, cinnamon and salt; cook, stirring constantly, until heated through and well mixed. Add the carrots; toss to coat.
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Oven Baked Carrots

5 carrots, peeled and sliced
1/3 c. butter
1/3 c. sugar
1 tsp. salt
1/3 tsp. cinnamon
1/2 c. boiling water

Place carrots in casserole. Cream butter, sugar, salt and cinnamon together. Add water and blend well. Pour over carrots. Cover and bake at 350° for 1-1/2 hours.
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Cinnamon Candied Apples

Candied Apples
3 c. sugar
1/2 c. light corn syrup
1/4 c. cinnamon red-hot candies
1 c. water
8 sm. Macintosh apples
1/4 tsp. red food coloring (opt.)

In heavy saucepan over medium heat, heat sugar, corn syrup, candies, water and food coloring to boiling. Cook without stirring to 290° on candy thermometer (about 20 minutes). Meanwhile, insert a wooden ice-cream stick part way through stem end of each apple. Grease cookie sheet. When sugar syrup is ready, remove from heat. Coat apples with cinnamon candy syrup, gently shake off extra syrup and place on the cookie sheet to cool. Leave syrup in saucepan over very low heat. Cool apples at least 1 hour before serving.
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 Bread Pudding

1 (1 lb.) loaf cinnamon raisin bread
1 quart milk
3 eggs, slightly beaten
1 cup sugar
2 teaspoons vanilla
3 tablespoons butter, melted

Preheat oven to 350 degrees. Break bread into chunks. Put in bowl and add milk. Soak 10 minutes. Make sure all liquid absorbs. Combine eggs, sugar, vanilla, and butter. Stir into bread. Pour into 13x9x2-inch baking dish. Bake for 50 minutes.
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Apple Enchiladas

1 (21 oz.) can pie filling apple, peach, blueberry or strawberry
6 (8 in.) flour tortillas
1 tsp. cinnamon
1/3 c. margarine
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. 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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Grandma's Beet Cake
12 servings.

Cake
4 eggs
2 Cups sugar
1 Cup oil
2 Cups unbleached flour
2 Teaspoons baking powder
1-1/2 Teaspoons baking soda
1 Teaspoon ground cinnamon
1 Teaspoon vanilla extract
3 Cups shredded fresh beets
1 Cup chopped walnuts

Cream Cheese Frosting
8 Ounces cream cheese, softened
1/2 Cup whipping cream - (to 3/4 cup)
1 Teaspoon almond extract
1/2 Cup powdered sugar

For the Cake: Beat together the eggs, sugar and oil until fluffy. Sift together the flour, baking powder, baking soda and cinnamon in a large bowl. Add the dry ingredients to the egg mixture and stir well to blend. Add the vanilla, beets and walnuts. Beat together 1 minute.

Pour the batter into a 13- by 9-inch baking pan. Bake the cake at 350 degrees until a toothpick inserted in the middle comes out clean, 35 to 45 minutes.

For the Cream Cheese Frosting: Blend together the cream cheese, whipping cream, almond extract and powdered sugar in a blender or mixer until fluffy. Spoon onto the cooled cake or serve separately to dollop the cake.
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Rice Pudding

1/2 cup rice
1 quart milk
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Cook rice until soft. Add milk and allow it to come to a good boil. In a small dish, mix sugar and eggs together with a small amount of hot milk from the pan. Mix and add to the rice in the pan. Boil for 5 minutes. Add vanilla and stir. Pour into a dish and top with cinnamon. Serve warm or cool.
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


Redbox 


My daughter Lisa just sent me a couple recipes that sound wonderful. Hope you all think so too. Sherry from Indiana

Strawberry Cheesecake Salad

12 oz. whipped topping

1 small package of cheesecake pudding (just the powder, don't add the milk)

3 (6 oz) strawberry yogurts (I used Yoplait)

1 lb fresh strawberries, sliced

3 bananas, sliced (add just before serving or they brown)

miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.
Serves 10
Click Here to Print this Recipe


No Dough Pizza

Crust
1 (8 oz) package of full fat cream cheese, room temperature

2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers, etc

Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!! For when you absolutely want pizza but not all the carbs

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
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Does anyone know any recipes for mulberries. I have a made some jam with some and they very good. Just looking for recipes. Help me anyone.
Jane from Louisiana


Shirley requested Starbucks Frappuccino clone recipes in the 6/13 newsletter. The first recipe is from a 8/08 newsletter. I don't know when the second recipe appeared, but know Pat Co shared it. As always, I hope this helps and thanks to Nancy for her dedication and hard work for all of us.
Robbie IN

Almost Starbucks Frappuccino

3 ounces hot espresso*
1/4 cup granulated sugar
2 1/2 cups milk (low-fat is okay)
1 tablespoon dry pectin** (Starbucks' secret ingredient)
1 cup ice
whipped cream (optional)

Stir the sugar into the hot espresso. Allow to cool. Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice and pour the mixture over, or pour the ingredients plus ice into the blender and process on "frappe" for 30 to 45 seconds. Pour into glasses and top with whipped cream.
Yield: four 6-ounce servings.

*If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds. Starbucks uses Italian Roast.

**Look for pectin (used in home canning to thicken jams and jellies) in the grocery store's baking aisle.
Wendy, S.Jersey

Frappucino Starbuck's Clone

6-8 cups of strong black coffee
1 can sweetened condensed milk (14 oz)
1/4 c. Hershey's chocolate syrup

Mix all together and store in refrigerator. You can change the ingredients to suit your taste.
Pat Co
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Hardee's  Walmart 

Dog Biscuits
Nancy this is for Linda Manchester, CT looking for dog cookies in the June 13, 2013 newsletter. I found this in the 10/25/11 newsletter. Might be what she is looking for.
Ann Midland, TX
Nancy's Dog Cookies

3/4 c wheat germ
3/4 c dry milk
1 egg
1 small can baby food meat

Mix wheat germ and milk together. Add egg and meat. Place about 1 teaspoon for each cookie on a greased cookie sheet. Bake at 350 degrees for 20 minutes. Recipe easily doubles. Doubled makes about 75 to 80 cookies.

Microwave Dog Biscuits

1/2 lb. whole wheat flour (about 2 cups)
1 egg
1/2 c liquid beef broth, chicken broth or gravy
2 tb. wheat germ (optional)
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/2 tsp. onion salt
A bit of Kasha or oatmeal (optional)

Place flour in bowl, add egg and enough liquid to moisten. Add remaining ingredients. Mix, roll dough into a ball. Sprinkle flour on a board and roll dough into dog biscuits, ring shaped or rolls to equal about 20 servings. (Or roll out dough and use cookie cutters). Place on a large baking dish in a single layer. Bake on high (500-700 watts) for 10 minutes.

Dog Biscuits

2 1/2 c whole wheat flour
1/2 c non-fat dry milk, powdered
1/2 tsp. salt
1/2 tsp. sugar
6 tb. margarine
1 egg
1/2 c cold water

Mix ingredients with water. Knead for 3 minutes. Dough should form a ball. Roll to 1/2 inch thick and cut into desired shape. Bake on a lightly greased cookie sheet for 30 minutes at 350 degrees. Biscuits will be dry.

Interesting variations: Add 3 tb. of liver powder, or powdered chicken or beef bouillon or dried soup greens, or soup mix.
Donna/Buffalo
http://www.nancyskitchen.com

This is from 4/17/07
Bacon Bites for Dogs
6 slices cooked bacon, crumbled
4 eggs, well beaten
1/8 cup bacon grease
1 cup water
1/2 cup powdered milk, non-fat
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.
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Nancy Rogers
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Lubbock, Texas 79499


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