The
purpose of this recipe newsletter is to post requests and replies, and recipes
from our recipe family (members) and to post all their great tried and tested
(TNT) recipes.
All Easy Cooking
Recipe Exchange Newsletter
December 9, 2006
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
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Cinnamon Applesauce Ornaments
1 cup cinnamon (needless to say, buy it in bulk or you'll be putting out a
big chunk of change)
3/4 cup applesauce
1/4 cup white glue
Mix ingredients, and flatten dough on floured surface. Use cookie cutters
to cut out holiday shapes. Punch a small hole in the ornament if you want
to hang it. Let dry for 48 hours.
AnneE from Pa.
This is for 'Sandy in Ohio' on Friday, 12/8 -- from
Ruth B in Broadview Heights, Ohio: I've used crystallized
ginger in cooked pears, similar to making applesauce. Just cut the ginger
in very small pieces and add while the pears are cooking. It gives them a
different and delicious flavor.
It also is good to nibble on if you have an upset stomach; similar to ginger
ale.
The only place I buy crystallized ginger is in the Amish shops around
Millersburg and Sugarcreek. Do you shop there too?? They, too, can possibly give
you some ideas for using it.
Thanks, Nancy, for adding this to your great newsletter!
Ruth
Hi everyone!!
I am looking for a TNT recipe for Santa Lucia bread.
I would like to add this little celebration to my family's Christmas traditions.
I don't have a daughter to serve the bread, but I guess we can improvise and
just eat it!!
Thanks all, Heidi
Hello, how do you ladies and men bakers
keep your goodies till Christmas?. I freeze cakes
and breads, and cookies. What about the candy and fudge?
thanks, Sybil NW FL
Nancy, love your Newsletters. Hope I live long enough
to try all the recipes I have saved from them (^_^)
I've seen a lot of recipes in recent newsletters for Fruit Salad. This is one I
made this week and it was very good. You can add or eliminate fruit, use what
you like. Put it in my 1.5 quart slow cooker instead of the oven. My small slow
cooker does not have a temperature choice but it was just right to eat after 2
hours. And the fruit was not mushy.
HOT FRUIT SALAD
1 lg can peaches, drained
1 16 oz. can pineapple chunks, drained
1 lg can pears with juice
1 can apricots, drained
15 maraschino cherries
1/2 cup brown sugar
1 tbsp cornstarch
2 tsp. allspice
2 tbsp. butter
Place drained fruit and pear juice into a baking dish. Combine cornstarch, bra
sugar and allspice.
Sprinkle over fruit. Let stand overnight. Dot with butter. Bake 325º for 30
minutes or until hot.
I would use a little less brown sugar next time. Also, I made just half of the
above recipe and put it in my 1.5 quart slow cooker. Cooked for 2 hours.
Delicious.
Mary Alyce from Wisconsin
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include your name within the message as well
cookies for Emma in Texas
These are one of our favorite Christmas cookies. They freeze well.
Happy Holidays, Penny from Wisconsin
Cherry Pecan Slices
1 cup butter softened
1 cup sugar
1 egg
1-1/2 tsp. vanilla
2-1/4 cups flour mixed with generous dash of salt
2 cups candied cherries cut in half
1 cup pecan halves
Cream butter until fluffy. Gradually add sugar. Beat well. Add egg and vanilla.
Stir in flour. Beat well. Stir in cherries and pecans. Cover air tight and chill
1 hour. Divide in 3 parts. Flour hands & surface. Roll dough into 12 inch rolls.
You will have 3 rolls. Chill 3 hours or overnight. Bake at 350 for 12-15
minutes.
Hi Nancy, This is for Mary Ann (Dec. 8 newsletter)
Irish Brown Soda Bread
2 C. Whole Wheat Flour
1/2 C. All Purpose Flour
3 Tbls. Quick Cooking Oats
1/2 tsp. baking soda
3/4 tsp. salt
1 1/4 C. low-fat buttermilk
Prehear oven to 425 degrees. Spray baking sheet with cooking spray. In large
bowl, stir together flours, oats, soda and salt. Gently mix to distribute all
ingredients. Add the buttermilk a little at a time and mix in gently until a
soft dough is formed. Knead the dough very lightly. Divide the dough into equal
mounds in the bowl. Clean and dry your hands and rub them with a little flour.
Take 1/2 the dough and form into a ball, then flatten into a rounded flat loaf.
Place on baking sheet. Repeat for the other 1/2 of the dough. Mark each loaf
with an X on top. Bake in preheated oven about 30-37 minutes--until the loaves
are a golden brown and have a hollow sound when thumped. Set aside to cool
slightly before serving. Cut each loaf into 8 wedges.
Per serving: (2 wedges), approx. 153 calories; 1.1 g. fat; 30.8 g. carbs.; 1.9
g. sugars; 4/1 g. fiber; 6.4 g. protein.
Irish Soda Bread
3-3/4 C. Whole Wheat Flour
1 tsp. salt
2 Tbl real butter
2 eggs at room temperature
2 tsp. baking soda
1 tsp. baking powder
2 Tbl. sugar
12/3 C. buttermilk
1 Tbl. melted real butter
1 C. raisins
1 1/2 Tbl caraway seeds
Mix flour, baking powder, salt and sugar together in a bowl. Cut the butter into
small pieces and add it to the dry ingredients. Beat the eggs in another bowl
and stir in the buttermilk and baking soda and continue to beat everything until
it has evenly combined. Make a well in the center of the dry ingredients and
drop the egg/buttermilk mixture into it all at once and then add the raisins and
caraway seeds. Mix ingredients together with a fork until everything has evenly
mixed. Turn dough out onto a dry, floured surface and knead it gently for 20
seconds. Shape dough into a ball and place on a buttered baking sheet and
flatten it, with the palm of your hand into an 8 inch round loaf. Dip a knife in
the melted butter and slash cuts across the bread to form a cross (creating
quarters), approx. 1/4 inch deep.
Brush bread with remaining melted butter and bake in a moderately well preheated
oven 375 degrees for approx. 45 minutes or until the bread is a golden brown in
color. Remove from the oven and tap it on the bottom, if bread is ready, it
should have a hollow sound. Allow it to cool on a wire rack, wrapped in a
kitchen towel. This prevents the bread from hardening from the sudden
temperature change. This bread is good lukewarm or cooled.
I have this recipe for some time and have no idea where I picked it up.
Margaret, Tulsa
For Treena in Oklahoma:
Paula Deen had a recipe for chocolate bread pudding
on her show today (12/9/06).
Susan in Iowa
A similar message was sent in by Jean in NC and Susie Indy
For Betty T in GA's request for the pumpkin fudge,
Tony in Bama posted one in the November 14th
newsletter toward the bottom of the newsletter.
Kim in Streetman TX
For Emma, Texas:
Macaroons
1 pt sherbet
18.25 oz white cake mix
2 tbsp almond extract
6 cups coconut
In a large bowl, blend sherbet at low speed of mixer until softened. Add dry
cake mix and almond extract; blend until thoroughly combined. Stir in coconut.
Drop by rounded teaspoons onto a greased cookie sheet. Bake at 350 degrees 12
minutes or until lightly browned. Cool 1 minute before removing from cookie
sheet.
Pumpkin Cookies
1/4 cup softened butter
1-1/2 cups firmly packed brown sugar
2 eggs
1-3/4 cups canned pumpkin
2-3/4 cups sifted all-purpose flour
1 tbsp double-acting baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground ginger
1 cup chopped pecans
1 cup dark seedless raisins
Cream butter. Add brown sugar; cream again. Beat in eggs and pumpkin; mix well.
Add sifted dry ingredients. Stir in pecans and raisins. Drop by rounded
teaspoonfuls 1" apart on ungreased cookie sheet. Bake in 400 degree oven 12-15
minutes. remove from baking sheet. Cool on wire racks.
grannym IL
Answer to:
From the December 1 newsletter. I am wondering if anyone has gotten one of those
new egg McMuffin machines where u make the egg and
muffin? Just wanted to know before I spend the $40.00 for one. Lu Ann in Iowa
Lu Ann, I have had one for almost a year now and really enjoy it. I love to fix
sausage, egg and toast or Canadian bacon, egg and toast. I haven't tried it with
the muffins yet. It is also great for boiling eggs for a salad. The eggs really
peel easier I have found. If you get one I hope you enjoy it as much as I do
mine. If you have several children I don't know how long it would take to fix
each one a sandwich. I'm usually the only one eating when I use it.
Joyce, Killeen, TX
This is a reply to the problems
people have with AOL e-mail. My suggestion is that
they get a free Yahoo address. I use my Yahoo address for odd things, like when
a website wants me to register and for when I travel as I can easily access it
from any computer. I've never had a problem getting e-mail at that address,
especially Yahoo Groups e-mail! Mail
Donna Camp
I want to contribute my aunt's fruitcake cookies.
They are wonderful. They are not like any that you have every had. Notice there
is only 1/2 cup of flour. Merry Christmas everyone.
Jane Ann in Alabama
Aunt Tootsie’s Fruitcake Cookies
1/2 pound candied cherries
1/2 pound candied pineapple
1/2 cup flour
1 pinch salt
1 can coconut (3-1/2 ozs.)
2 cups chopped nuts
1 can sweetened condensed milk (not evaporated)
Dredge fruit in flour. Add salt, coconut, and nuts. Add milk and mix thoroughly.
Drop by spoonfuls on greased cookie sheet. Bake 25-30 minutes pre-heated 275°
oven. Store cooled cookies in an airtight container about 5 days before serving.
Thank you Suz in La for letting us know how to
prepare flower pots for bread baking. Thank You
Nancy for this website. Thanks everyone for all the tnt recipes!!! Have a
wonderful Holiday!
Mary Ann upstate N Y
JoAnn in the December 8 th newsletter was looking for
the recipe of cookies or maybe candy made with dates and rice krispies and
rolled in coconut. Here is a recipe a got from my Grandmother years ago, and we
still make it every Christmas. Enjoy !
Date Balls (bar or cookies)
1 cup sugar
2 sticks margarine
2 cups chopped dates (10 oz.)
2 eggs
1 tsp. vanilla
Cook above together on medium heat until thickens. About 10 minutes. Remove and
cool.
Drop by tsp. into coconut and roll into balls.I usually wet my hands to do this.
Vickie P. Batavia. N.Y., jsham, AR (70)
A similar recipe was sent in by jsham, AR (70)
For Shirley , Smokey Mt. Gal needing recipe for
hand cream or lotion:
Miracle Hand & Body Lotion
1 Bottle of Baby Lotion (16 ounces)
1 Jar of Delon Vitamin E Cream (16 ounces)
1 Jar of Vaseline (16 ounces)
Mix all together with an electric mixer and put in jars or in those plastic food
storage containers.
Tona in Bama
From files of PEGGY NELA
This was also sent in by Sunshine in South Texas.
Hello Nancy, I was wondering if you have ever tried
the xpress101. I have been seeing it advertised on
TV and was wondering if it is worth buying. I hope you know what I am talking
about it. It has two compartments and you can cook eggs and make sandwiches and
such thanks
Leslie from TX
I am looking for recipes for
Peanut Brittle. I have tried some but they are real sticky and chew but
tasted good, maybe I am doing something wrong, I am a Man Ha Ha, I am looking
for a Recipe that is more crunchy & harder. I am not using a candy thermometer
maybe I need to but I have tried them before do not like them. I tried for the
golden brown stage. I need HELP.
Thanks Dan, IN.
Hello Nancy!
I am responding to 2 requests in the Dec. 8th newsletter. I think everyone is
baking up a storm now! Hope you all are keeping warm! This is for Jo Ann who is
looking for a similar cookie for her sister.
My Mom used to make these every Christmas and I tried to follow her tradition
with my 2 kids. These are more like a ball than a cookie, but very good!
1/2 c. butter
3/4 c. sugar
1/2 lb. (8 oz.) pitted dates, cut up (Stores sell these already cut up in 8 oz.
pkgs.)
1 large egg, beaten
1 tbl. milk
1 tsp. salt
1 tsp vanilla
3/4 c. chopped pecans
2 c. rice crispies
shredded coconut
Combine butter, sugar and dates in large (3 qt.) saucepan and cook over very low
heat until mixture comes to a boil. Meanwhile, mix together well-beaten egg,
milk, vanilla and salt. Add to date mixture. Stir to combine and cook for only 2
minutes. Set aside to cool slightly. When cool stir in nuts and
cereal. Form into small balls and roll in coconut. Refrigerate. Makes about 4
dozen
Emma, here are some cookie recipes and some may have
come from this site:
POWDERED SUGAR COOKIES
1/2 cup shortening
1/2 cup butter
1 1/2 cups Powdered sugar
1-egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream shortening and butter. Gradually add powdered sugar, creaming well. Add
egg and flavorings. Beat until fluffy.
Sift flour with baking soda and cream of tartar; add and mix well.
shape into small balls, and press them with a cookie press (or a flat bottomed
glass dipped in Powdered sugar) or roll in a log as big around as your ring
finger, and cut into desired lengths and place on ungreased baking sheets. Bake
at 400 degrees for 8 to 10 minutes or until creamy tan in color. While hot, roll
in confectioners' (powdered) sug. or melt white almond bark or white chips and
frost. Can also frost with melted chocolate too.
Apricot Oatmeal Cookies
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon almond extract
1/2 teaspoon salt
3 cups oatmeal, uncooked
1 cup , dried apricots, chopped
3/4 cup dried cranberries, chopped
3/4 sweetened flaked coconut
3/4 cup slivered almonds, toasted
Preheat oven to 350 degree.
In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or
until creamy, scraping sides down. Reduce speed to low; beat in eggs, flour,
baking soda, cinnamon, almond extract and salt until blended. Stir in oats and
remaining ingredients. Drop by rounded tablespoonful, 2 inches apart onto
ungreased cookie sheet. Bake 14-15 minutes or until tops are golden. Cool
cookies on wire racks.
Yield: 4-1/2 dozen cookies
Source: Good Housekeeping Magazine October, 2006
Candy Bars
1/2 cup butter
1 pkg two layer chocolate cake mix
2 cups semisweet chocolate chips
2 cups chopped pecans or coconut
14 oz can sweetened condensed milk
Heat oven to 350°F. Place butter and cake mix in a large bowl, cut with a pastry
blender or fork until crumbly. Sprinkle evenly over bottom of 15x10 pan and
press to form crust. Mix chocolate chips, coconut and sweetened condensed milk
in a bowl and spread evenly over crust. Bake at 350°F for 18 - 25 minutes or
until golden brown. Cool completely and cut into bars.
CINNAMON CHRISTMAS LOGS
1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1-1/2 tbsp. cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for
15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45
cookies.
Bette~Indiana
Hi Nancy and everyone!
First of all, the 2 ingredient fudge is fantastic! My husband - who never goes
into the kitchen - made 2 batches last Saturday and will do 3 more variations
tomorrow. Right now I have 2 broken shoulders from a dumb accident so he's
finding his way around the kitchen real well - but the fudge was a fun thing and
have already "gifted" with it!
What I really want to know is --
Has anyone seen or heard an update on the Omelet in a Bag deal? They were so
good and so handy. A friend even served them at a 12 year olds slumber party -
the girls were so excited to do their own thing.
We loved them - and would like to make them again - but only if it's safe.
Does anyone know anything about this?
Thank you - and if I don't write again (typing is very hard) Happy Holidays to
all of you.
Rosemarie in rural Kansas City
For Barbara in AL and TX and everybody that asked for
the cheese dip recipe in 12-8-06 newsletter:
Mexican Cheese Dip
1½ to 2 pounds of white American cheese (I get it in the deli and ask them to
cut a block instead of slicing it and grate it myself)
1 cup milk
1 small can chopped chilies
Put milk in a medium to large saucepan and warm it up to just before it would
boil. Stir in chilies and add grated cheese a little at a time and stir
constantly. When you have put in the last of the cheese and it has melted, it is
ready to serve.
I don't remember where I got this recipe, except off the net.
Also, I would suggest not making the whole recipe until you know if you like it
or not. I don't like it really hot so i didn't use many of the canned chiles. I
just used a little of the cheese and a little milk and chilies. It tasted just
like what I got at our Mexican restaurant.
Sandee in West TN
To Joyce in SC, (Dec. 8 newsletter) You mentioned
that the amount of cream cheese wasn't given in the recipe for Creamsicle Pie
that Lisa in Fort Worth sent in. I copied and pasted the recipe into my recipe
file, and here is how it reads. Can't imagine why the amount didn't show up for
you. Hope this clears it up. BTW, I haven't tried the recipe yet, but it sure
sounds good. I love orange anything! Have very Merry Christmas.
Cheryl in Ohio
Creamsicle Pie
1 ( 8oz.) fat-free cream cheese
1 (16 oz.) Cool Whip®, thawed
1 cup orange juice
1 (4-serving-size) sugar-free vanilla instant pudding
1 (4-serving-size) sugar-free orange Jello®
2 reduced fat graham cracker crusts
Soften cream cheese, mix with thawed Cool Whip; blend till creamy; add orange
juice and blend with mixer till real creamy.
Sprinkle pudding in , blending well; add orange Jello, mix till well blended.
Divide into two pie crusts; chill several hours before serving.
Exchange for diabetics: 1 1/2 bread/starch, 1 lean meat, 1/2 fat
This can be wrapped and frozen.
Lisa in Ft. Worth
Nancy, I love the recipes from all the great cooks
and enjoy each newsletter. I use AOL and have never had a problem receiving the
newsletter regardless of format.
Merry Christmas to all.
Mary G Pueblo, Colorado
Jo Ann in the Dec.8th newsletter was asking for the
recipe for SNOW BALLS or SHAGGY DATE COOKIES. These
cookies were published in a cookbook my church made in the 60's.
2 well beaten eggs
3/4 cup sugar
1 cup finely chopped dates
dash of salt
2 cups Rice Krispies
1/2 cup chopped nuts
1 tsp. vanilla
2/3 cup coconut
Combine eggs, sugar, dates and salt, Turn into a cold lightly buttered skillet.
Cook and stir constantly over low heat until ingredients are throughly mixed and
mixture is thick, 18-20 minutes. Remove from heat. Cool a little, add cereal,
nuts, and vanilla. Butter hands and shape into one inch balls, roll in coconut.
Store in a covered container.
I had the recipe out to make them myself for a get together with our church
choir. Hope you enjoy.
Sue from Lubbock
The same or similar recipe was sent in by Frances in
Wesley Chapel, Julie in MD, Nell in VA, Mary in Oregon,
The two ingredient fudge was a hit tonight at my
annual family cookie exchange. I made the peppermint
chocolate pieces with chocolate icing then sprinkled crushed peppermint
candy on top. Wow, it was great! Also made the raspberry flavored and a batch of
the peanut flavored but the peppermint was the best. Of course, I had to give
everyone the "secret" recipe. Thanks for all of the great recipes. Norma in NC
In the Dec. 6th.
newsletter, Tina In Phx sent in her "Can't-Leave-Alone-Bars"
recipe. Tina, thank you for the recipe. Talk about a decadent fudgy treat! I
made it with a package of chocolate cake as I didn't have a box of white or
yellow cake. If brownies mated with fudge, your recipe would be their offspring.
For those of you who have been looking for a new recipe to make and give as a
gift, this is it! The recipe makes a rich, dense, chocolaty, almost brownie-like
bar that's out of this world! Its better than any brownie that I've ever tasted
in the past. I'm going to add walnuts to it and make batches to give away this
year as gifts. Its one of the easiest and best recipes that I've had the
pleasure of trying thanks to Nancy's wonderful newsletter. Tina, bravo! Thank
you so much for submitting the recipe!
LD
Hi Nancy: I just want to tell you that I have
no trouble getting your newsletter and I thank you
so much for all the work you do. To everyone, thank you for your recipes and
happy thoughts throughout the year, I wish you all a very merry Christmas, happy
Hanukkah, and a happy healthy 2007. Kisses to your sweet furry associates.
Phyllis in Phoenix.
Hi again to Nancy and all. I don't know what I would
do without the information gathered from this letter. I picked up a package of
Andes peppermint crunch chips. I haven't opened the package yet, but wondered if
anybody else has used them. I have been making the 2 ingredient fudge in various
varieties and really like it. My husband still prefers the
old fashioned fudge kind better. I was wondering if these Andes chips
will melt as well as the regular chips. I thought they would be good with
creamed cheese frosting and a little crushed peppermint mixed in. What do you
think?
Thanks. Karen, Il
This for Glenda in NJ from the 12/08 newsletter who
asked for a recipe for chocolate fudge that used chocolate chips, marshmallows
and sweetened condensed milk and vanilla. Glenda I hope this is the one. Haven't
used it in awhile.
Evelyn in Tennessee
Creamy Dark Chocolate Fudge
3 (6 oz.) packages semisweet chocolate chips
1 (14 oz.) can Sweetened Condensed milk
2 cups miniature marshmallows
Dash salt
1/2 cup chopped nuts
1 1/2 teaspoon vanilla extract
In a heavy saucepan, over low heat, melt chips and miniature marshmallows with
sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill for 2 hours or
until firm. Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temperature.
Hello to all the good folks out in Nancyland and of
course to Nancy and her furry friends. My Furry buddy says hi to your furry
friends. Now then, I am still after all these years and so many tries later I
can't make a crust worth eating. It always comes out dry and you can't even try
and roll it. So I was wondering,,,, Has anyone ever tried to make a dough for
pies or even cookies or anything like that in the bread machine???? The only
time I have a good dough it is in the bread machine. So I thought I would ask.
Please help with this.
Colleen In Ontario Canada
who can't make a dough at all. Thank You all
Hi Nancy and everyone. Im hoping my neighbors towards
the Saint Louis area are back with power, and have dug themselves out of the
snow and ice. We are praying for you all.
I have to agree with Doris, S. Indiana (12/8)about
the Easy Spinach Casserole that Marlene in Lake Conroe TX submitted in the 11/23
newsletter. It is wonderful! I took it to 2 of my 7 Christmas events to cook
for, and it was a big hit! For a little variation, I added a can of sliced water
chestnuts drained first to the casserole. After the 25-30 minutes of cooking
time, I sprinkled croutons on top and baked another 5 minutes until the croutons
were brown. So Yummy! Thanks Marlene, and thanks to Nancy for this fabulous
newsletter! God Bless!
Dee in S. Illinois
This is a TNT recipe for a delicious Fruitcake. I am
not usually fond of Fruitcake but I can eat this one anytime, it is delicious.
Amy in Orlando FL
FRUITCAKE
1 Pound of butter softened at room temperature. (use part to grease pan)
2 ¼ cups sugar
6 eggs
2 teaspoons vanilla
4 cups flour, sifted (reserve ¾ Cup)
1 teaspoon baking powder
¼ teaspoon salt
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
1 pound pecans, cut up
Cream butter and sugar. Add eggs one at a time, beating well after each. Add
vanilla.
Roll nuts and fruit in 3/4 cup of the reserved flour. (I use a Ziplock bag and
shake it all in the flour)
Combine flour, baking powder and salt, combine with butter mixture and blend
until smooth. Add fruit and nuts, tossing any extra flour, stir to blend. Place
batter in a large tube pan that was greased with butter(Do Not flour pan.) Bake
at 250º for 2 ½ hours. Does not rise much. Enjoy, it is very rich and delicious.
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