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August 2016 Recipes

August 14, 2016  | 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.


Today's Recipes -  Robbie's Raspberry Cream Cheese Pie Recipe | Robbie's Raspberry Cream Pie Recipe | Robbie's Ham and Grits Crustless Quiche Recipe | Robbie's Ham and Grits Crustless Quiche Recipe | Crust Free Spinach Quiche Recipe | Honey Lemon Squares Recipe | Cinnamon Streusel Loaf Recipe | Oma's Crockpot Ham Recipe | Peanut Butter Cake Recipe | Basic Scratch Cake Mix Recipe and Variations | Yellow Cake Mix Recipe and Variations | Lisa's Bisquick Corn Dogs Recipe

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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
everyday_recipes@yahoo.com  
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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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July Carol wanted Amish red raspberry pie recipes. I do not think anyone responded to this request. Here are two red raspberry pie recipes that have been hits when I have made them. I don't know if they would be considered Amish, or if they are in any way what you recently ate at an Amish Restaurant. I thought I would share in case either sound like they might be what you wanted.
Robbie IN

Robbie's Raspberry Cream Cheese Pie Recipe

Ingredients
9 inch baked pie crust
8 ounces cream cheese
4 ounces whipping cream
1 cup powdered sugar
2 pt. fresh raspberries, crushed
1 cup sugar
3 tablespoons cornstarch
1 pt. fresh raspberries, left whole
Whipped cream for top - optional
Melted chocolate or fudge sauce for top - optional

Directions
Cream together cream cheese, whipping cream and powdered sugar; spread on bottom of pie crust. In saucepan, cook 2 pints crushed raspberries, sugar and cornstarch until thickened. Let cool, then pour on top of cream cheese mixture. Spread whole raspberries on top; can make a design on top with whole raspberries, if desired. s. Then chill pie for 1 to 2 hours. Top with additional whipping cream; drizzle melted chocolate or fudge ice cream topping over top, if desired
Robbie IN
Click Here to Print this Recipe

==

Robbie's Raspberry Cream Pie Recipe

Ingredients
2 baked 9-inch pie crusts
Raspberry Filling
1 cup water
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 box (3 ounce size) raspberry gelatin powder
3 cups fresh raspberries
Vanilla Filling
3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk

Directions
For Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.

For Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling. Serve with whipped cream.
Robbie In
Click Here to Print this Recipe




                



Here are more quiche recipes. The second recipe is from the 8/29/15newsletter and was shared by Judy Montana. It is another one of her delicious recipes. For Athena DE I have made many of my quiches crustless just by eliminating the crust and adjusting the baking time slightly. Many of my family won't eat the crust and just scrape out the filling, so I decided to stop wasting the crust. Anna could use the vegetable quiche recipes that have been shared to cook meals for her son who has recently become a vegetarian.
Robbie IN

Robbie's Ham and Grits Crustless Quiche Recipe

Ingredients
1/2 cup water
1/4 tsp Salt
1/3 cup quick-cooking grits, uncooked
1 (12 oz) can evaporated milk
1-1/2 cups chopped ham
1 cup (4 oz) Cheddar cheese, shredded
3 large eggs, lightly beaten
1 Tbsp Chopped fresh parsley
1 tsp Dry mustard
1-2 tsps Hot sauce or to taste

Directions
Preheat oven to 350 degrees. Bring water & salt to boil in saucepan; stir in grits. Remove from heat; cover & let stand 5 min. (mixture will be thick). Stir in milk & next 6 ingredients Pour into sprayed 9 1/2" quiche dish or a 9 1/2" deep-dish pie plate. Bake for 30-35 min. Let stand 10 min. before serving. Cut into wedges. Yield 6 servings.

Variation: Use Italian Sausage or turkey sausage in place of ham (sauté, drain & crumble well), and eliminate mustard & hot sauce.
Robbie IN
Click Here to Print this Recipe

==

Crust Free Spinach Quiche Recipe

Ingredients:
1 tablespoon olive oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup milk (I use almond milk)
5 eggs, beaten
3 cups shredded Low fat aged cheddar cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of nutmeg and garlic powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, milk, cheese, nutmeg, garlic powder, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie plate. Bake in preheated oven until eggs have set, about 40 -50 minutes. Let cool for 10 minutes before serving. ENJOY!
From: Jack and Holly creations
Makes 6 servings
Judy Montana
Click Here to Print this Recipe  


Honey Lemon Squares Recipe

Makes 16 bars

To avoid air bubbles in the curd, stir in the cream with a spatula.

Crust
1 cup (5 ounces) all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces and softened
2 teaspoons water
1 teaspoon honey

Lemon Curd
2 large eggs plus 7 large yolks
1/2 cup honey
1/4 cup grated lemon zest plus
2/3 cup juice (4 lemons)
1/8 teaspoon salt
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream

Directions
For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
Using stand mixer fitted with paddle, mix flour and salt on low speed until combined, about 30 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add water and honey and continue to mix until mixture begins to clump and resembles wet sand, about 30 seconds.
Transfer mixture to prepared pan and press into even layer with bottom of dry measuring cup. Bake crust until golden brown, 20 to 25 minutes, rotating pan halfway through baking.
For the lemon curd: Meanwhile, whisk eggs and yolks, honey, lemon zest and juice, and salt together in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165 degrees, about 5 to 7 minutes. Off heat, whisk in butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula.

Pour warm lemon curd over hot crust. Bake until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 12 minutes, rotating pan halfway through baking. Let bars cool completely in pan, about 2 hours. Using foil overhang, lift bars from pan and transfer to cutting board. Cut into squares and serve.
From: Cooks Test Kitchen
ENJOY !! Judy in Montana
Click Here to Print this Recipe


For the person who wants to scan recipes. You can buy printer/scanners. It will scan the recipes and then you can print them on whatever you want.
Barb from Ohio



Cinnamon Streusel Loaf Recipe

Ingredients
1/2 cup butter softened
3/4 cups granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cups buttermilk

Streusel:
3/4 cups packed light brown sugar
2/3 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 cup cold butter

Streusel:
In small bowl, stir together sugar, flour and cinnamon. Using pastry blender or 2 knives, cut in butter until in coarse crumbs; set aside.

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Scrape half of the batter into parchment paper–lined 9- x 5-inch (2 L) loaf pan. Top with half of the streusel. Scrape remaining batter over top; sprinkle with remaining streusel.

Bake in 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, about 65 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. It is wonderful.
12 servings
From: Canadian Living
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Oma's Crockpot Ham Recipe

Ingredients
1 to 1-1/2 lb. canned ham
1 c. apple juice
1/3 c. brown sugar
1 tsp. prepared mustard

Slice ham into 4 slices and place in crockpot. Combine apple juice, brown sugar and mustard. Pour over ham slices. Cover and cook 7 to 10 hours. Double or triple this recipe for larger ham to be cooked in large crock pot.
Oma
Click Here to Print this Recipe


Peanut Butter Cake Recipe

Ingredients

Cake
1 box yellow cake mix
2 1/2 c. creamy peanut butter

Icing
3/4 c. chocolate syrup
1 (8 oz.) pkg. semi-sweet chocolate
1 c. powdered sugar
1/4 c. milk
Chopped peanuts

Directions
Preheat oven to 350 degrees. Grease and flour 2 (9 inch) pans. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks and cool completely. ICING: Combine chocolate syrup and semi-sweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups of peanut butter, then powdered sugar, then milk. Stir until smooth. Place 1 cake layer on platter. spread top with 1 1/2 cup icing. Top with 2nd layer. Spread top and sides of cake with remaining icing. Garnish with chopped peanuts.
Mary Ann
Click Here to Print this Recipe


Basic Scratch Cake Mix Recipe and Variations

Ingredients
2-1/3 cups all-purpose flour
1/3 cup nonfat dry milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup plus 1 tablespoon shortening
2 eggs
1 cup water
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degree F oven (175 degrees C) Greased and floured a 9x13 inch pan

1 FOR A YELLOW CAKE: Sift together flour, dry milk, baking powder, salt, and sugar. Place in container or ziploc bag.

When ready to make a cake cut in shortening into dry ingredient mixture until fine crumbs are formed. Add eggs, water, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into prepared pan. Bake in preheated oven for 25 to 30 minutes.

2 VARIATION FOR A WHITE CAKE:
Prepare as for the Basic Scratch Cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

3 VARIATION FOR A CHOCOLATE CAKE:
Add 1/4 cup cocoa powder to the basic scratch cake dry ingredient mixture. Then prepare as for Basic Scratch Cake.

4 VARIATION FOR A SPICE CAKE:
Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to basic scratch cake dry ingredient mixture. Then prepare as for Basic Scratch Cake.

5 VARIATION FOR A PINEAPPLE UPSIDE DOWN CAKE: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the Basic Scratch Yellow Cake batter variation.

Bake 30 to 35 minutes, cool 5 minutes, and invert to serve. Makes 1 -9x13 inch cake

NOTES:
A convenient substitute for commercial mixes. Quick, easy, and yummy.
Best of all, YOU control the ingredients!
Arvilla 2001
Click Here to Print this Recipe


Yellow Cake Mix Recipe and Variations

1-7/8 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups sugar
1/2 cup vegetable shortening

Directions
Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks dry and crumbly. Store in a sealed plastic bag at room temperature.

To Use
Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for 2 minutes (by hand, beat 3 minutes averaging 235 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand). Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375F for about 25 minutes or until a toothpick inserted in the center comes out clean; bake a 9x13-inch pan for 30-35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out onto racks.

WHITE CAKE:
Follow the same directions as for Yellow Cake replacing the eggs with 3 unbeaten egg whites. Use an electric mixer for beating.

SPICE CAKE:
Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice.
Follow Yellow Cake Mix directions.

EXTRACT FLAVORED CAKES:
Replace the vanilla in either the Yellow or White Cake recipes with 2 or 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for flavors like lemon, orange, or cherry, etc.

FRESH ORANGE CAKE:
Pour 1 package if Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.

CUPCAKES: Pour the cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2-2/3 full. Bake at 375F for 20-25 minutes or until an inserted toothpick comes out clean. Makes about 2 dozen
Arvilla 2001
Click Here to Print this Recipe


Lisa's Bisquick Corn Dogs Recipe

Ingredients
1 c. Bisquick
2 tbsp. yellow cornmeal
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. pepper
1 egg
1/3 c. milk

Directions
Mix well. Dip hot dogs on a stick into batter to coat. Fry 3 minutes in hot fat. Covers about 1 pound of hot dogs.
Lisa TX
Click Here to Print this Recipe



 


Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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

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