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October 2016 Recipes

October 26, 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 -  Pumpkin Spice Latte Recipe | Tips for success In Baking Yeast Bread | 2 Ingredient Strawberry Fudge Recipe | Cabbage Soup with Potatoes Recipe | Cashew Brittle Candy Recipe | Almond Brittle Candy Recipe | Buckeyes Candy Recipe | Cashew Butter Fudge Candy Recipe | 5 Pound Fudge Candy Recipe | Caramel Candy Apples Recipe | Brussels Sprouts with Pecans Recipe | Angel Food Lemon Bars Recipe | Blackberry Pie Recipe | Blackberry Crumb Pie 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
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.



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

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)

Print FREE Grocery Coupons    

I have used several persimmon bread recipes and all turn out dark and look to be underbaked and are bland. - is this right ?

Please, if you have a recipe to share or a source other then the internet I would like to try it.

I asked back last month or so for a eggplant casserole. I found one on the internet from southernfood.about
that my son will eat. If anyone wants this recipe, I will send it to nancyskitchen
also about 2/7/2015 i printed out Vickie's Banana Bread recipe . It's a keeper and really easy!
thanks to all, Dot Fred

In the recipe of chocolate covered cherries it never says how to use the 2 bottles of cherries.
Thank you. Janis is Texas

Pumpkin Spice Latte Recipe

1 shot of espresso or 4 oz. of boiled down coffee
3/4 cup of coconut milk
3 Tbsps. pumpkin puree
1 Tbsp. 100% pure maple syrup
5 drops of stevia (or another 1/2 Tbsp. of maple syrup)
dash of pumpkin pie spice
touch of vanilla extract

Mix coffee or espresso with pumpkin, maple syrup, spice and vanilla. A blender works best to get rid of lumps.
Add stevia or maple syrup to milk and heat. Once it has come to a boil, remove from heat and put in blender with coffee drink. Blend to create creamy mixture.
Click Here to Print this Recipe

Nancy I am wanting a really good Cabbage Soup. Thanks

Everyone have a great week. Nancy and 4 legged associates stay warm, stay safe and comfortable.
Susie Indy

On Oct. 25, Lisa from TX. sent in a recipe for a three cheese pasta recipe.

I would like to know if you can freeze it?
Thank You, Barb, Fl.

Weekly Specials at Prepared Pantry 

These tips for baking yeast breads recently appeared in a newsletter I received from King Arthur Flour and I thought I would share.
Robbie IN

Tips for success In Baking Yeast Bread

*If it appears sticky, let the dough rest for 20 minutes before kneading. This gives the flour a chance to absorb the water and lose its stickiness.

*To avoid adding extra flour to your dough (which would produce a dry loaf), knead on a lightly oiled, rather than lightly floured surface.

*A plastic shower cap fastened over bowl or loaf pan traps heat and moisture, creating the optimum dough-rising environment.

*the best-shaped sandwich loaf, use an 8 1/2" x 4 1/2" pan rather than a 9" x 5" pan.

**To avoid adding extra flour to your dough (which would produce a dry loaf), knead on a lightly oiled, rather than lightly floured surface.

* A plastic shower cap fastened over bowl or loaf pan traps heat and moisture, creating the optimum dough-rising environment.

For the best-shaped sandwich loaf, use an 8 1/2" x 4 1/2" pan rather than a 9" x 5" pan.
* Refrigerating bread will make it stale. Store bread, well-wrapped, at room temperature for several days; freeze for longer storage.
From King Arthur Flour
Click Here to Print this Recipe

Nancy, I need some help with an easy but great recipe for Buckeye Candy. I know this is very early but I need to get organized for Christmas baking. I don't know if in the 2 ingredient fudge if you have a recipe for Strawberry Fudge but I came across it a few days ago.

2 Ingredient Strawberry Fudge Recipe

1, 16 oz, Strawberry Frosting
1, 12 oz bag, White Candy Melts or White Chocolate Chips
Heart shape decorations, optional

Line 9x9 pan with parchment paper or foil. In a small, microwave candy melts on medium at 30 second intervals. Stir and repeat until smooth! Add in frosting and stir until combined. Pour mixture into prepared pan and spread smooth, you can add sprinkles on top if desired. Refrigerate until completely set. In this size pan, the fudge pieces are about 5/8" thick. If you want thicker, make a double batch. Store in the fridge up to 10 days.

Everyone have a great week. Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy
Click Here to Print this Recipe

Cabbage Soup with Potatoes Recipe

4 tbsp. butter
1 c. chopped potatoes
1 c. chopped onions
Salt & freshly ground pepper
5 c. chicken stock
3 c. chopped cabbage leaves
1/2 c. cream

Melt butter in heavy pan. When it foams, stir in potatoes and onions. Sprinkle with salt and pepper. Cover and simmer on low heat for 10 minutes. Add the chicken stock and boil until the potatoes are soft. Add the cabbage and simmer with the lid off for barely 10 minutes. When cool enough put the soup in the blender. Taste and add more seasonings according to taste. Add cream before serving. Do not bring to a boil. As this will spoil the taste.
Click Here to Print this Recipe

Cabbage Soup and Sausage Recipe

2 tbsp. butter
1 lb. smoked Polish sausage, sliced
1 med. onion, chopped
2 c. chopped celery & leaves
4 c. shredded cabbage
2 c. diced carrots
3 c. cubed potatoes
1 med. bay leaf
1/2 tsp. thyme
1 1/2 c. beef bouillon
5 c. water
2 tbsp. vinegar
Salt to taste

Melt butter. Add sausage (always boil sausage first), onion and celery. Cook over moderate heat, stirring occasionally until onion is transparent. Add cabbage, carrots, bay leaf, thyme, bouillon, water, vinegar and salt. Bring to boiling point, reduce heat and simmer, covered until potatoes and carrots are done.
Click Here to Print this Recipe

Cashew Brittle Candy Recipe

2 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 c. salted cashews
3 tbsp. butter or margarine
1/4 tsp. baking soda
1/4 tsp. vanilla

Heat sugar, corn syrup and water to boiling in medium saucepan, stirring constantly, until sugar is dissolved. Cook on medium high heat until candy thermometer registers 300 degrees. Remove from heat; stir in remaining ingredients until bubbles subside. Then pour the mixture on a greased jellyroll pan; spread with buttered knife. Cool until hardened; break into pieces.
Makes 1-1/2 pounds candy.
Click Here to Prit this Recipe

Almond Brittle Candy Recipe

1/4 c. sugar
1/2 c. honey
10 tbsp. butter
1 lb. chopped walnuts or almonds

Put sugar into a heavy fry pan. Heat the sugar over low heat until it has melted and is delicately browned. Add the honey and butter and simmer for 20 minutes. Stir in nuts and cook for 10 minutes. Line a platter or pan with wax paper and drop tablespoons of the brittle on the paper. Let harden.
Click Here to Print this Recipe

Buckeyes Candy Recipe

12 oz Jar creamy peanut butter
2/3 c Softened margarine
1 ts Vanilla
1 lb Confectioner's sugar
6 oz Package semi-sweet chocolate chips
6 oz Package milk chocolate chips -or, use 1 package chocolate made for candy making
3 tb Melted paraffin

Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill.
Click Here to Print this Recipe

Cashew Butter Fudge Candy Recipe

2 cups sugar
1/3 cup heavy cream
1/2 cup milk
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup cashew butter -- at room temperature

Butter an 8x8x2-inch baking dish or cake pan, working it into all the crevices. Combine the sugar, cream, milk, and salt in a medium saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to bubble, stir frequently until it reaches 235F on a candy thermometer, about 15 minutes. Remove the pan from the heat. Stir in the vanilla and cashew butter; continue stirring for about 5 minutes, until the cashew butter has been completely absorbed, and the fudge is smooth, free of lumps, and very thick. Transfer the candy into the prepared pan, spreading it evenly with a rubber spatula. Set the dish aside for about 1 hour for the fudge to cool and harden. Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. It has a shelf life of 1 month, or can be stored for up to 2 months in the refrigerator.
Serves/Makes: 64
Click Here to Print this Recipe

5 Pound Fudge Candy Recipe

4-1/2 Cups Sugar
1 regular Can condensed milk
1-1/2 Sticks butter
16 Ounces Marshmallow cream
12 Ounces Chocolate chips
16 Ounces Hershey's chocolate bars
Nuts to taste

Break up chocolate bars into a VERY large heatproof bowl. Add chocolate chips. Mix in marshmallow cream. Reserve. In large pan place sugar, condensed milk, and 1 1/2 sticks of butter (3/4 cup). Bring to a boil and boil for 5 minutes. Immediately pour over reserved chocolate/marshmallow cream mixture. Stir like crazy until blended (this is often a two person operation!) Add nuts if you wish. (I prefer black walnuts, but too pricey unless you have a tree or a friend nearby with one. Otherwise good old english walnuts have to do) Pour into a well buttered 1/2 sheet cake pan (12" x 18").
Makes about 5 lbs
Click Here to Print this Recipe

Caramel Candy Apples Recipe

6 md Apples
1-1/4 c Margarine
2-3/4 c Dark brown sugar, firmly packed
1 c White corn syrup
1 cn Sweetened condensed milk (Eagle brand)
1-1/2 ts Vanilla

In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface.
Click Here to Print this Recipe

Brussels Sprouts with Pecans Recipe

2 t butter
1 C chopped onion
4 cloves garlic thinly sliced
8 C quartered Brussels sprouts(about 1-1/2 pounds)
1/2 C chicken broth
1-1/2 T sugar
1/2 t salt
8 t coarsely chopped pecans toasted

Melt butter in large nonstick skillet. Add onions and garlic sauté 4 minutes until lightly browned. Stir in Brussels Sprouts sauté 2 minutes longer. Add broth and sugar cook5-10 minutes until liquid almost evaporates (timing depends on how done you like them) Add salt and pecans. Yield : 8- 2/3 C servings
Click Here to Print this Recipe

Angel Food Lemon Bars Recipe

1 box angel food cake mix (dry)
1 (18 ounce) can lemon pie filling
1 cup coconut

Mix well and put into a 9 x 13-inch greased pan (bottom only). Bake at 350 degrees F for 25 to 30 minutes. Sift confectioners' sugar over the bars while warm.
Click Here to Print this Recipe

Blackberry Pie Recipe

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all purpose flour
2 9 inch pastry crusts
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.
Mary J
Click Here to Print this Recipe

Blackberry Crumb Pie Recipe

1 cup sugar
1 8 ounce carton commercial sour cream
3 tablespoons all purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked 9 inch pastry shell
1 tablespoon sugar
1/4 cup fine dry bread crumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted

Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine bread crumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375F for 45 to 50 minutes or until center of pie is firm.
Mary J
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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Lubbock, Texas 79416

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