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May 12, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

May Recipes
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Everyday Recipes from Our Recipe Family.
Recipes wi
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Nancy Rogers

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Sugar Free Recipes, Part 2 

Sugar Free Banana Bread Recipe

3 medium ripe bananas
1 large egg white
3/4 c. frozen unsweetened apple juice concentrate, thawed
1/4 c. margarine, melted
2 1/4 c. whole wheat flour
1 tsp. baking soda
1/2 c. chopped walnuts
2 tsp. vanilla

Mash bananas. Mix in egg white, apple juice, melted margarine and vanilla. Add flour, baking soda and cinnamon; mix well. Stir in walnuts. Pour into 8 1/2 x 4 1/2-inch loaf pan that has been sprayed with nonstick vegetable coating. Bake at 325° for 45 to 50 minutes. Do not overbake. Leave in pan for 10 minutes and remove. Cool. Wrap in plastic wrap overnight so the banana flavor will develop.
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Sugar Free Banana Pudding Recipe
Makes 4 Servings

1 pkg. (4 serving size) sugar free banana pudding mix
2 c. cold milk
1 box sugar free vanilla wafers
2 large or 3 medium bananas, sliced
1 Cool Whip Lite Topping

Mix pudding mix and milk until thickened. Line bottom of medium baking dish with vanilla wafers. Spread a layer of pudding mix over wafers. Slice a layer of bananas over mix. Layer another layer of wafers and top with pudding and bananas, top with cool whip. Cover and refrigerate until ready to serve.
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Sugar Free Carrot Cake Recipe

1 lb. chopped dates
1 c. oil
3 c. shredded carrots
1 tsp. soda
1 tsp. salt
1/2 c. chopped nuts
1 c. raisins
1/2 c. pineapple juice
2 c. flour
4 eggs
1 tsp. cinnamon

Mix all ingredients together. Pour into 9 X 13 pan. Bake at 350° for 30 to 35 minutes.
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Sugar Free Fudge Recipe

1/4 c. diet margarine
2 oz. unsweetened chocolate, Hershey's
24 pkg. Equal sweetener
1 tsp. vanilla
1/2 c. chopped nuts
1 (8 oz.) pkg. reduced calorie cream cheese, softened

Melt margarine over low heat, add chocolate and stir until melted. Remove from heat and stir in Equal and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and pour mixture in a lightly greased 8-inch square pan. Refrigerate until firm. Cut in 1-inch squares. Store in refrigerator.
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Sugar Free Lemon Squares Recipe

3/4 c. flour
2 eggs
8 packets Equal
18 packets of Equal
1/8 tsp. salt
1/2 c. lemon juice
6 tbsp. cold stick margarine, cut up
4 tbsp. margarine, melted
1 tsp. grated lemon peel
1 tbsp. grated lemon peel

Combine flour, 8 packets of Equal and salt in bowl. Cut in butter until it resembles coarse crumbs. Sprinkle 1 tsp. lemon peel and vanilla; mix to form dough. Press dough into 8-inch square pan, bottom and sides. Bake at 350 degrees for 8-10 minutes. Cool on wire rack. Beat eggs and 18 packets of Equal. Mix in lemon juice, butter and lemon peel. Pour into baked crust. Bake until lemon filling is set about 15 minutes. Cool on wire rack.
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Sugar Free Oatmeal Cookies Recipe

1 c. Whole Wheat Flour
1 c. Oatmeal
1 tsp. Cinnamon
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Nutmeg
1/4 tsp. Allspice
1/4 tsp. Ground Cloves
1/2 c. Raisins
1 c. Unsweetened Applesauce
1/4 c. Water
1/3 c. Vegetable Oil
2 Eggs
1 tsp. Vanilla
1/4 c. Nuts (chopped fine)

Combine all ingredients in mixing bowl. Mix well. Drop by teaspoonful onto lightly oiled baking sheet. Bake at 375 degrees for 10 to 15 minutes or until browned.
Yields about 4 dozen.
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Sugar Free Rhubarb Dessert Recipe

1 pkg. (1-1/2 c.) graham cracker crumbs
1 stick margarine
3 c. rhubarb
1/2 c. water
1 (3 oz.) pkg. sugar free strawberry gelatin
1 (3 oz.) pkg. sugar free vanilla instant pudding
1 1/2 c. milk

Crust: Mix crumbs and melted margarine. Bake at 350° for 8 minutes in 9 x 9-inch pie plate.

Filling: Cook rhubarb and 1/4 cup water (watch so as not to scorch); cool. Add gelatin. Mix instant pudding mix with milk according to package directions. Add to rhubarb mixture. Pour into crust. Refrigerate overnight or for several hours. May serve with lite Cool Whip.
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Sugar Free Whipped Topping

1/4 c. ice water
1/4 c. instant non-fat dry milk powder
1 Tbsp. lemon juice
sugar substitute to equal 1/3 c. sugar (6 tsp. Equal is equal to 1/3 c. sugar)

Place ice water in a small bowl; gradually add milk powder, beating at high speed of an electric mixer until soft peaks form.

Gently fold in lemon juice and sugar substitute. Cover and refrigerate until thoroughly chilled.


Sugar Free Jello Recipes

Sugar Free Raspberry Dessert Recipe

1 (3 oz.) pkg. sugar-free raspberry Jell-O
7 to 8 oz. sugar-free 7-Up
14 to 16 oz. sugar-free applesauce

Heat applesauce in saucepan until bubbling starts. Dissolve Jell-O in hot applesauce. Remove from heat. Add 7-Up. Mix. Pour into mold and cool. Refrigerate until firm.
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Sugar Free Lemon Coconut Cream Dessert
(with no crust)

1 (3 oz.) pkg. lemon sugar free Jell-O
2/3 c. boiling water
2/3 c. dry nonfat milk
1 c. whipped topping
4 Tbsp. shredded coconut

Dissolve gelatin in boiling water. Add 1 cup ice cubes, stirring until Jell-O thickens. Slowly sprinkle in dry nonfat milk. Slowly add and whip until fluffy. Then add topping, mixing slowly until smooth. Blend in coconut. Pour into a 9-inch pie pan and chill for at least 1 hour before serving.
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More Sugar Free Jello Recipes
Sugar Free Dreamsicle Dessert   
Sugar Free Orange Salad    
Sugar Free Fruit Cocktail Salad Recipe  
Sugar Free Strawberry Shortcake Recipe   
Sugar Free Coke Salad Recipe  
Sugar Free Key Lime Pie Recipe 

If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen

Rhubarb Nut CrispRhubarb Nut Crisp

4 to 5 cups thinly sliced rhubarb pieces
1/3 cup walnut pieces
3/4 cup granulated sugar
2 teaspoons all-purpose flour
2/3 cup Panko bread crumbs
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/2 cup butter, cut into small pieces

Preheat the oven to 350 degrees.

Combine the rhubarb with the walnuts in a 9 x 9-inch baking pan. Add the 3/4 cup sugar and 2 teaspoons flour and toss well to evenly coat all pieces.
Combine the Panko, cinnamon, the remaining 1/3 cup sugar, and 1/3 cup flour in a medium bowl. Cut in butter with a pastry knife until the mixture resembles coarse crumbs. Sprinkle the topping evenly over fruit.

Bake for 35 minutes. The rhubarb should be tender and the topping crisp. Cool in the pan on a wire rack.
from Dennis at the Prepared Pantry
Enjoy !!Judy in Montana

Now that we're into rhubarb season, I have been looking for different recipes to prepare and this is one of our favorites. It's especially good warm, served with whipped cream.

Rhubarb Upside Down Cake Recipe

2 cups fresh (or frozen) rhubarb
1-1/2 cup sugar, divided
1 cup dairy sour cream
1 egg, beaten
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
1-1/2 cups flour

Cut rhubarb up (if using fresh) and put in a buttered 8 inch square pan. Sprinkle with 1/2 cup sugar. Mix together well all the other ingredients, including the remaining 1 cup sugar; pour gently over rhubarb. Bake at 350 for 40 to 45 minutes, until done. Turn pan upside down onto serving plate, leave for a few minutes before removing pan, or serve upside down from the pan.
Judy (in Alaska)
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These muffins are SO good! I'm sure you'll want to make them
again and again.

Zucchini Muffins Recipe

1-3/4 cups flour
1 tsp. salt - I cut in half
2 tsp. baking powder
1/4 cup sugar
1/4 cup cooking oil
2/3 cup water
1 egg, beaten
1/2 cup non-fat dry milk powder
1 cup finely shredded zucchini

Mix together in a bowl, the flour, salt, baking powder and sugar. Combine oil, water, beaten egg and dry milk powder. Add dry ingredients alternately with zucchini, stirring just till moistened. Spoon into 12 greased muffin cups. Bake at 400 for about 20 minutes, or till tests done with toothpick. Remove immediately from pan.

NOTE: If you don't have non-fat dry milk powder, I would think you could just use regular whole milk in place of the 2/3 cup water.
Judy (in Alaska)
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I know this is not the exact recipe that Brooke was searching for in the 5/10 newsletter, but in reviewing my recipes to see if I had what she wanted, I was reminded of this great recipe from Dennis at The Prepared Pantry. Lemon desserts are very popular with many of my family, so I have many lemon cake, torts, pie, cookie an muffin recipes. Brook if you can provide any more details about the lemon supreme or butterscotch supreme cake made in a spring form pan, please do so. I am sure one of us has the recipe, but knows it by another name.
Robbie IN

Lemon Pudding Cake
Lemon Pudding Cake

If you like lemon, consider this lemon pudding cake. Pudding cakes stir up as one dish but during baking, separate into a cake-like topping over a pudding. This one is light and airy and quite lemony.

2 tablespoons butter
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup fresh lemon juice, about the juice from 2 lemons
2 teaspoon grated lemon zest
3 large eggs, separated into whites and yolks
1-1/4 cups milk

Preheat the oven to 375 degrees.

Cream the butter and sugar together. Stir in the flour, salt, and zest. Add the lemon juice.

Combine the egg yolks and milk. Stir them into the previous mixture.

Beat the egg whites until stiff peaks form. Fold the egg whites into the mixture.

Pour the batter into a greased 9 x 9-inch baking pan. Bake for 30 to 35 minutes or until the top is nicely browned.

Baker’s note: This lemon pudding cake can be served hot or cold. We preferred it well-chilled.
Dennis The prepared Pantry
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This is for Liz in Murillo Ontario Canada that requested a recipe for the A&P Spanish Bar Cake that appeared in the May 7th, 2014 issue of Nancys Kitchen Newsletter. Enjoy!!

A&P Spanish Bar Cake Recipe

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1 Tablespoon cocoa (good brand)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cups vegetable oil
2 cups applesauce
2 eggs
1 1/2 cups raisins soaked in warm water until plump and drained

Butter Cream Frosting Ingredients:
1 cup white shortening
1 cup butter softened
8 cups confectioners sugar
1 teaspoon vanilla extract
4 to 6 Tablespoons milk for thinning to desired consistency

Preheat oven to 350 degrees. Prepare a 9X13 baking pan with PAM. Plump the raisins in warm water. {I do this in a measuring cup that I'll use for the wet ingredients later.} In a large mixing bowl whisk all the dry ingredients together. Add oil, applesauce, and eggs. Mix well. Add in the raisins and stir to combine. pour batter into the prepared pan tapping 3 to 4 times on a counter to release trapped air bubbles. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely before frosting. To prepare frosting mix all the ingredients until well combined. Add more milk if needed for consistency. Frost completely the cool cake. use a fork to rake grooves into the frosting to resemble A&P's cake presentation.
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com