Recipe Index


Home Page
Return to
Newsletter Archives
Return to October  recipe index
Search Recipes on this Site

Oct 5, 2014  | Everyday Recipes  

 Recipe Search
Custom Search

Grandma's Apple Pudding Recipe

1 c. granulated sugar
1/4 c. shortening
1 egg
1 1/2 c. sifted flour
1 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 1/2 c. apples, chopped finely

Cream sugar and shortening. Add egg and beat well. Sift in flour, soda, salt, cinnamon and nutmeg; mix well. Add finely chopped apples. Bake in a greased 9 x 12-inch cake pan at 325 for 40 minutes. Serve warm or cold with cream or lemon sauce.
Serves 12.
Click Here to Print this Recipe

Grandma's Sweet Potato Pudding Recipe

1 lb. sweet potatoes, cooked and mashed
4 oz. butter
1/2 tsp. grated nutmeg
1 oz. dark brown sugar
salt and pepper (dashes)
4 eggs

Mix butter, nutmeg, sugar, salt and pepper into the potatoes; ensure that they are well blended. Whisk the eggs together with a fork; add them to the mixture. Spoon it into an ovenproof dish. Bake, uncovered, in a moderate (350) oven for 35 minutes, or until it is slightly risen and browned on top.
Click Here to Print this Recipe

Grandma's Cherry Pudding Recipe

2 c. sugar
2 1/2 c. flour
2 tsp. baking powder
1/8 tsp. almond flavoring
2 c. boiling water
1 c. milk
1 tsp. salt
1/3 c. butter
1 pt. cherries

Mix 1 cup sugar, milk, flour, baking powder, salt and butter; pour in buttered pan. Pour cherries over top. Dot with pieces of butter then pour over juice and enough boiling water to make 2 cups. Bake 45 minutes at 350.
Click Here to Print this Recipe

Grandma's Blackberry Pudding Recipe

1-1/2 sticks butter, softened
1 egg (room temperature)
1 qt. fresh, washed blackberries
1 (1 lb.) box powdered sugar
1-1/4 c. sugar
2 tsp. vanilla
2 c. flour
3/4 tsp. baking soda

Cream 1/2 stick butter and sugar. Add egg, 1 teaspoon of vanilla and dry ingredients, sifted together. Fold blueberries into flour mixture. Bake in a greased 9 x 10 x 3-inch pan at 350 for 1 hour.

Blend 1 stick of softened butter with powdered sugar and remaining vanilla. Serve hot pudding with sauce.
Yields 8 servings.
Click Here to Print this Recipe

This is for Robbie's question about Keurig type coffee makers. I do have the Black & Decker single serve pot and in fact it even says Keurig on it as well as the Black & Decker name. I love it! I've had it for several years, use it every day and never had a problem with it. In fact if it ever broke I'd have to go out that very day and get a new one, that's how much I like it. Go for it!
Rita, Central NY

We have our second generation Keurig and we absolutely love the good cup of coffee you get every time. There is a wide selection of flavors and strengths to choose from and you can have tea, hot chocolate, or mulled cider at the push of a button. The downs to the Keurig is that when it needs descaled with vinegar, it is sort of a detailed process to do so. If you let it go a long time between descaling, it can just sort of freeze up and you think it is malfunction but it isn't. Just needs descaling. The other down side is that the Keurig or other brand name single use coffee "cups" are expensive. I wait for sales usually or you can get the adaptor and use your own coffee.

We love ours and it is worth it to pay the price as we are coffee lovers. Hope this is a little help.
Diane in Ohio

This is for Robbie

I have the Mr. Coffee Keurig coffee maker and I love it. It holds enough water for 2 10 oz cups of coffee, has Keurig internal construction labeled on it. Brews quickly. I also like the Melita Java jig cup and filters you can buy to use with it. Most of the time I buy the packaged coffee but the Java Jig lets you use your favorite brand of coffee instead of the bought coffee cups for brewing.
My friend has the small Keurig that makes only 1 - 6 oz cup of coffee and she says with the bought coffee cups it makes a very strong coffee that is more like expresso. It also has to be refilled for each cup. She is not happy with it.
Hope this helps.
Jean - NC

This is my favorite recipe for Rhubarb Dump Cake
Ginny, so hope she will enjoy it also.

Rhubarb Dump Cake Recipe

1 lb. (3 to 4 cups) rhubarb, sliced
2/3 to 1 cup sugar - depending how sweet you want it
1 pkg. (3 oz.) strawberry Jell-O
1 pkg. yellow cake mix
1 cup water
1/4 cup butter, melted

Spread sliced rhubarb in bottom of greased 9 x 13 inch baking pan, or dish. Sprinkle sugar over rhubarb, then sprinkle dry Jell-O over and dry cake mix on top of that. Drizzle water and melted butter over the top. DO NOT STIR. Bake at 350 for 45 minutes until rhubarb is tender. Serve warm or cold. This is extra good topped with whipped topping or vanilla ice cream.
Judy (in Alaska)

This recipe was also sent in by Robbie IN 
Click Here to Print this Recipe


Thanks to Judy Montana for the recipe for Millionaire's Chex Bars that appeared in the 9/29/14 newsletter. I know these will become an item that we will add to the holiday treat trays that we make each year. I have shared the recipe with family and friends, as they just had to have it.
Robbie IN

Terry requested recipes for her dinner party she was having for 4 people. The Braised Beef would be fine as would the turkey. It's really not about the food or what you serve, it's about the people and getting together to enjoy each others company. Good food is what's important, not what you serve, so I'm sure anything you make would be fine. Unless they are coming more than an hour before dinner, I wouldn't worry about apps, you don't want to spoil the dinner. I think just your main course and maybe a dessert would be fine. Just make something where you don't have to spend all your time in the kitchen and can enjoy your guests.
Marion in Atlanta

Good morning Nancy and all Landers,
Newsletter looks fantastic today. I have a non food related question. Has anyone else had trouble with chipmunks this year? Here in Wisconsin we have a bountiful crop this year lol. Everyone has chipmunks that never had them before. Is there a humane way to get rid of them? The hardware man said to set out mouse and rat traps (course the little critters are too smart for that). I bait the traps with peanut butter - they eat the peanut butter and snap the trap and run away. I haven't found any live traps small enough to use. Help!!! They chew thru everything.
Dianne in Wisconsin

for Maryann upstate NY, 10/4 newsletter. Go to grocery store to aisle where they have the dry mixes. Mc Cormmick and Frenchs has Chili seasoning packets there. Usually cost $1.00 to $1.50 each. It has all the spices together to make chili with.

Also for Robbie In same newsletter. I have a keurig and I love it. I'm going to buy a larger one before the holidays. I like the fact you use one little cup and throw it out. Also I like the fact you can use coffee then next one could be tea,etc. Without cleaning the pot. Like we had to do before. I get things off QVC as they have the very best return policy of any where. The price on QVC maybe sometimes the same as a store but they give you many extras to make it worth your while. Hope this helps.
Judy in Montana

In October 4 newsletter, the pumpkin ideas for teachers are outstandingly good! What a thrill to have "accidental learning" while having fun for kids and teachers! This retired elementary teacher can recall such occasions with my "cherubs".
Marvis in Texas

It is the teacher coming out. I was a teacher for 25 years, LOL.
Nancy Rogers

Citrus Salad Recipe

In the heat of summer, this great salad is a nutritious combination of crunch (from the broccoli and sunflower seeds) and sweetness (from the oranges and raisins). It gets its brightness from the lemon juice, green onions and red bell pepper and finally the addition of the black beans give you that wonderful "full feeling" that you do not get with some light meals. This is a GREAT side dish!!Measurements given here are approximate (except for the dressing). YOU decide how much of each ingredient you would like in your salad. The amounts given here are catered to MY taste buds.

3 small heads of broccoli (broken into small pieces)
1 red bell pepper (diced finely)
1 cup raisins
2 oranges (peeled and sliced thickly)
15 ounce can of black beans (rinsed and drained)
1/2 cup toasted sunflower seeds
1/2 cup sliced green onion tops

1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoons sugar
1/4 teaspoon black pepper

Wash (and shake dry) the broccoli. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces. Add diced red bell pepper, raisins, oranges, black beans, sunflower seeds and green onions.

Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately. NOTE: You may not need or want all of the dressing.

NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: Let your imagination go wild with this salad, you can add just about anything that strikes your fancy.
From Healthy Recipes (Rhonda Grey)
Anna in Sweden
Click Here to Print this Recipe



The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

For Robbie regarding Keurig: I have the one-cup version of the actual Keurig brand and really like it. I found it at Target on sale for $99 and at the time they were including a $20 gift card.

I have seen off brands in the grocery stores that are far cheaper, but for electronics especially I feel safer with the known names. Meanwhile many thanks for your bean burger recipe, and cant wait to try it.
Barbara in Las Vegas

This easy recipe is a breeze to make, as there are no apples to peel, core and cut, but is so moist and delicious using a can of apple pie filling and a cake mix.

Apple Spice Cake Recipe

1 pkg. spice cake mix
1 can apple pie filling
2 eggs
1/2 tsp. cinnamon
1/2 cup chopped nuts
3/4 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

Beat eggs in mixer bowl and add cake mix and mix well together. By hand stir in remaining cake ingredients until blended. Put batter into a greased 9 x 13" baking pan and sprinkle topping ingredients over the batter. Bake about 35 minutes at 350, until toothpick comes out clean.
Judy (in Alaska)
Click Here to Print this Recipe

Judy Montana in your toffee recipe in the 10/4 newsletter how much whiskey is needed? It is not listed in the ingredients, but it is mentioned in the directions. Thanks for this recipe and all the others you generously share.
Robbie IN

In the last newsletter someone posted a recipe for English Toffee with a link. The recipe as posted was missing at least one ingredient. Whiskey. Here is the correct recipe as copied from the web site.

English Toffee Recipe

1 cup unsalted butter, cubed
1/2 cup light brown sugar
1/2 cup sugar
2 Tbsp whiskey
1/8 tsp flaky sea salt
6 ounces semisweet chocolate, chopped
1/4 cup almonds, chopped
1/4 cup pecans, chopped

Line a baking sheet with parchment paper. Combine butter, sugars, whiskey, and sea salt in a heavy saucepan. Cook over medium-high heat, whisking occasionally, until mixture reaches 250F. Whisk constantly until mixture reaches 300F, then immediately pour mixture out on prepared baking sheet and spread evenly with an offset spatula. Place baking sheet in the freezer for 10 minutes to set toffee.

Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate over cooled toffee layer and spread with an offset spatula into an even layer; sprinkle with chopped almonds and pecans. Let chocolate set completely, then break toffee into pieces. Store leftovers in an airtight container at room temperature.

Yield 24 pieces
Calories 150 (per piece)
Carbs 13
Submitted by Judy Montana
Resubmitted by Marion in Atlanta
Click Here to Print this Corrected Recipe


Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.

Recent Newsletters
Aug 17     Aug 18     Aug 19    Aug 20     Aug 22      Aug 23
Aug 24     Aug 26     Aug 27    Aug 29     Aug 30      Aug 31  
Sep 1       Sep 2       Sep 3       Sep 4       Sep 6        Sept 7
Sept 8      Sept 9     Sept 10    Sept 11   Sept 13     Sept 14
Sept 15    Sept 16   Sept 17    Sept 18   Sept 20    Sept 21
Sept 22    Sept 23   Sep 25     Sep 26     Sep 27     Sep 28


Free Cookbooks and eBooks



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 



Copyright 2014 -  Nancy's Kitchen