Recipe Index


Home Page
Return to
Newsletter Archives
May  Recipes
Search Recipes on this Site

April 16, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

 Recipe Search
Custom Search

Today's Recipes: 
(Oma's Favorite Ice Cream Recipes - Oma's Banana Ice Cream Recipe | Oma's Banana Ice Cream Recipe #2 | Oma's Vanilla Ice Cream Recipe | Oma's Fresh Peach Ice Cream Recipe | Orange Sherbet Ice Cream Recipe | Oma's Cherry Ice Cream Recipe | Oma's Chocolate Ice Cream Recipe |

Other Recipes
Peanut Butter Pound Cake Recipe | Old Fashioned Farm Fry Recipe | No-Crust German Chocolate Pie Recipe | Sausage and Mostaccioli Bake Recipe | Sausages with Pineapple Relish Recipe | Chocolate Peanut Butter Pie Recipe |

Bold black text are links. Bold red text are not clickable links.

This easy cake is great with coffee for a morning or evening snack.

Peanut Butter Pound Cake Recipe

1 pound cake mix
1/4 cup brown sugar
2 tbsp. chunk-style peanut butter
1/4 cup flaked coconut

Measure 1/4 cup of the dry cake mix into a small bowl; toss with brown sugar; cut in peanut butter till crumbly. Stir in the coconut and set aside. Prepare remaining cake mix, according to package directions, decreasing liquid by 2 tbsp. Turn into a
greased and floured 9x9x2 inch square pan. Sprinkle with coconut mixture. Bake at 350 for about 35 to 40 minutes, or until tests done with toothpick. 8 servings.
Judy (in Alaska)
Click Here to Print this Recipe

Hubby and I always enjoy this simple tasty dish.

Old Fashioned Farm Fry Recipe

4 eggs
4 slices bacon
4 boiled potatoes, cubed
1 tbsp. chopped onion
1/2 cup grated cheese - any kind
Salt & pepper, to taste

Chop bacon in small pieces and fry till crisp. Drain all but a couple tablespoons drippings; add potatoes, onion, salt and pepper. Cook gently until the potatoes are a nice old ivory color. Sprinkle the cheese over it and break all 4 eggs into the skillet. Stir constantly, until the eggs are set.

I sprinkled the cheese over the top just before serving.
Judy (in Alaska)
Click Here to Print this Recipe

Links have been checked in the last 24 hours and are safe to click.

This is a favorite one-dish meal, which are popular at our house, and make a great potluck dish.

Sausage and Mostaccioli Bake Recipe

8 oz. (3-1/2 cups) mostaccioli, rigatoni or rotelie
1-1/2 lbs. bulk pork sausage (or Italian sausage)
1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic (I use 2 cloves)
1 can (15 oz.) diced tomatoes
1 (6 oz.) can tomato paste
1/2 cup water
1/4 tsp. dried oregano
1/8 tsp. pepper
6 oz. (1-1/2 cups) shredded cheese

Cook pasta according to package directions; drain. Meanwhile, in skillet, cook sausage, onion, green pepper and garlic until meat is brown; drain off fat. Stir in undrained tomatoes, tomato paste, water, oregano and pepper into the mixture in skillet. Stir in cooked pasta. Spoon half of the pasta mixture into a 3 quart casserole. Sprinkle with half of the cheese Top with remaining pasta mixture. Bake at 350 for 35 minutes, sprinkle with remaining cheese and bake about 5 minutes more to melt cheese.
Judy (in Alaska)
Click Here to Print this Recipe

I have always liked this recipe, as not only is it delicious, but it doesn't require a pie crust and can be made up ahead of time and forgot about, until time to serve it and hear the satisfied smacks!

No-Crust German Chocolate Pie Recipe

2 ounces German sweet baking chocolate
1/2 cup butter
1 tsp. vanilla
3 beaten eggs
1 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 cup chopped walnuts
Whipped Cream

Melt chocolate and butter in saucepan over low heat; remove from heat. Stir in vanilla; cool. Combine eggs, sugar, flour and salt and beat with electric mixer just until blended, but do NOT over-beat! Fold in cooled chocolate mixture; fold in nuts. Pour into lightly greased and floured 9" pie plate. Bake at 350 for 50 to 60 minutes, until knife inserted just off the center, comes out clean. Refrigerate the pie overnight before serving. to serve, dollop it with whipped cream and additional chopped walnuts, if desired.
Judy (in Alaska)
Click Here to Print this Recipe

Bread Recipes for Drink
This is for "Drink" from the 4-7- Newsletter, who wanted recipes for homemade bread (Just like Grandma and Mom used to bake). I sent the white bread recipe to Nancy in the 4/20/10 Newsletter. I thought I would send it again for "Drink". The second recipe is also an old favorite recipe from about the 60's. I hope you like these long loved recipes.

Pat's White Bread Recipe
Yield: 2 loaves
I have been making this bread for over 50 years. I have made pizzas, cinnamon bread, cheese bread and a whole lot more with this recipe. I have even added dough enhancer to it to get a softer textured bread. Very versatile. Hope you like it.

1 cup milk
3 tablespoons sugar
2 1/2 teaspoons salt
6 tablespoons shortening*
1 cup warm water
2 pkgs. yeast
6 cups AP flour

Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. Measure warm water into bowl. Sprinkle in the yeast and stir until dissolved.(*see Pat's notes) Stir in lukewarm milk mixture. Add 3 cups flour and beat until smooth. Stir in additional flour. Turn out on lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl and brush dough with shortening or oil. Cover and let rise in a warm place, free from draft, until double in bulk. About 1 hour. Punch down, turn out on board. Divide in half and let rest 15 to 20 minutes. Shape into 2 loaves. Place into greased loaf pans. Cover and let rise for about one hour. Bake in preheated 400°F oven for about 50 minutes. All ovens are different so adjust to your oven time and temp. Cool on wire racks.

*Pat's Note
I have used oil in place of the shortening. I have doubled the recipe. I have kneaded with my kitchen aid after I got it in the 80's. So go for it.
With the new yeast you can mix it right in with the flour, no proofing in warm water needed
Pat So. Cal.

Pat"s Whole Wheat Bread
Makes 2 loaves

2 pkgs yeast in 1/4 cup warm water
Combine in a Large Bowl
1/2 cup firmly packed brown sugar
3 T shortening or oil
1 T salt
1 cup boiling water

3/4 cup cold water, to cool above to lukewarm, stir in yeast

Aadd Gradually
4 cups wheat flour* and about 1 1/2 to 2 cups white flour to form a stiff dough.

on lightly floured surface for 5 to 10 minutes.

Let Rise
in a warm place until double in size. About 2 hours. Punch down and let rise 30 minutes. Divide dough in half. Shape into loaves. Place in loaf pans. Cover . Let rise again until light and double in size, 1 1/4 to 1 1/2 hours. Bake at 400°F for 15 minutes; reduce oven to 350°F and bake for additional 30 to 40 minutes. Remove from oven and cool on wire rack out of loaf pans until cool.

Pat's Note
I have never made this recipe with the KA White Whole Wheat Flour so I don't know how it would turn out. I think it would turn out just fine though. I have also use a dough enhancer in the recipe (1 T for every 3 cups flour).
Pat So Cal
Click Here to Print these Bread Recipes

Bread Mixes from The Prepared Pantry

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  

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

Hi, have a question for Mary J on her Banana Pudding Bundt Cake. My hubby will love it, I know. What kind of icing do you recommend for this cake? & if it's an unusual one, will you please give the recipe?
thanks in advance, Marilyn in FL

I asked Oma if she would share some of her favorite ice cream recipes (without eggs) with us. I asked her for the recipes that did not use eggs. Here are some of her favorie ones.

Oma's Banana Ice Cream Recipe

2 medium bananas
1 box Jell-O instant pudding mix (banana)
1 can Pet evaporated milk
1/2 gal. sweet milk
2 c. sugar
1-1/2 tsp. vanilla

Dissolve pudding mix in sweet milk. Add remaining ingredients. Then add the two bananas after mashing up. Pour into a gallon electric ice cream churn. Takes approximately 25 minutes. One bag of crushed ice will be needed for the churn.
Click Here to Print this Recipe

Oma's Banana Ice Cream Recipe #2

6 to 8 ripe bananas
1/2 lb. pkg. vanilla wafers
1 can evaporated condensed milk
1 tsp. vanilla
2 c. sugar
1 gal. milk

Crumble vanilla wafers into ice cream freezer. Add sugar, vanilla and condensed milk. Mash bananas well; add to mixture. Finish filling freezer to fill line with milk. Freeze. (For large freezer.)
Click Here to Print this Recipe

Oma's Vanilla Ice Cream Recipe

1 pt. (2 c.) heavy cream
1 pt. (2 c.) light cream or half and half
1 c. sugar
1-1/2 tsp. vanilla
1/8 tsp. salt

Pour heavy and light creams into freezer can of electric ice cream maker. Stir in sugar, vanilla and salt until sugar is to dissolved. Freeze, following manufacturer's directions. Serve immediately or spoon into freezer storage container; store in freezer.
Makes 2 Quarts
Click Here to Print this Recipe

Recent newsletters.
April 7    
April 8
April 9
April 11
April 12
April 13
April 14

April 15

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    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   

Print FREE Grocery Coupons  

Oma's Fresh Peach Ice Cream Recipe

6 fresh peaches, sliced
2 Tbsp. lemon juice
1 c. granulated sugar
2 c. sour cream

In blender or food processor, puree peaches and lemon juice to measure 3 cups puree. Pour into canister or ice cream freezer.

In blender or food processor, add sugar and sour cream; whirl until smooth. Whisk into peach puree.

Prepare in ice cream maker, according to manufacturer's directions. Makes about 2 quarts or 16 half-cup servings.
Makes 2 Quarts
Click Here to Print this Recipe

Orange Sherbet Ice Cream Recipe

1 (2 liter) bottle orange drink
1 regular can Eagle Brand Sweetened Condensed milk
1 small can crushed pineapple

Mix together and churn in a one gallon container.
Click Here to Print this Recipe

Oma's Cherry Ice Cream Recipe

1 regular can Eagle Brand Sweetened Condensed milk
1 bottle maraschino cherries, chopped with juice
1 1/2 c. sugar
1 box instant vanilla pudding
milk (to fill ice cream freezer cylinder)

Mix the ingredients. Pour in ice cream freezer. Freeze according to freezer instructions.
Click Here to Print this Recipe

Oma's Chocolate Ice Cream Recipe

1 can chocolate syrup
1 can Eagle Brand sweetened condensed milk
2 large cans evaporated milk
dash of salt

Mix ingredients together and pour into canister. Finish filling canister to fill line with homogenized milk.
Click Here to Print this Recipe

Sausages with Pineapple Relish Recipe
Makes 4 servings

1/2 cup finely chopped fresh pineapple
1 jalapeno pepper, seeded and finely chopped
2 Tbsp. finely chopped red onion
1 tsp. grated fresh ginger
1 tsp. cider vinegar
4 cooked chicken apple sausage links
4 hot dog buns, split and toasted

In a small bowl combine pineapple, jalapeno, onion, ginger, and vinegar; set aside.

Grill sausage on a grill rack or in a grill pan over medium-low heat 7 to 9 minutes or until heated through. 3. Serve sausage in buns. Top with relish.
Makes 4 servings.
Source: Better Homes & Garden April 2015
Anna in Sweden
Click here to Print this Recipe

Chocolate Peanut Butter Pie Recipe

4 tablespoons peanut butter
1 tablespoon honey
1 1/2 cups crispy rice cereal
1 package reduced calorie chocolate pudding
2 cups skim milk
4 tablespoons Cool Whip Lite®

In a small bowl, combine peanut butter and honey; microwave on high for 20 seconds. Stir in cereal. Press into a 9 inch pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with cool whip.
Makes 6 servings.
Click Here to Print this Recipe

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen