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
November 12, 2006
Page 1
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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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Hi Nancy,
I have a hard time going to the store and spending $14-$16 a pound for
pecan halves. That’s what those little packets cost when you do the math.
Even in bulk they were $12 a pound and they didn’t look that good—dark and
broken.
We bought some really great pecans. They are bright and fresh and with few
broken pieces. We’re selling them for $8.95 a pound in Vista zippered
bags. It’s a good chance to stock up the holiday baking.
Sue in FL was looking for a cookie recipe, maybe
for refrigerator cookies, that she could take to her cookie exchange. Here
is a fun recipe that will WOW her friends. She can use her imagination to
come up with all kinds of patterns and flavors. (If you look carefully, in
the background you will see some square, tri-colored cookies. You can also
do checkerboard cookies.)
Neapolitan
Cookies and More
You can tell that we had fun with these cookies. We made Neapolitan
Cookies—but with one part chocolate, one part almond, and one part
cherry—but think of it as a method, not a recipe. By changing flavors and
colors, you can make any combination you desire. Use your imagination.
Make circles, stripes, swirls, or squares.
These make great kids cookies, great holiday cookies, and great party
cookies.
How to Make Neapolitan Cookies
You can make a variety of shapes, colors, and flavors with this basic
recipe--from shamrocks to Christmas cookies. In the accompanying pictures,
we made tri-colored cookies with chocolate, almond, and cherry doughs.
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/3 cups sugar
2 large eggs
1. In a medium bowl, whisk the flour, baking powder, and salt together.
2. Cream the butter and sugar together. Add the eggs, one at a time,
beating until smooth. Continue beating until the mixture is light and
fluffy. Add the dry ingredients in two parts, mixing after each. Mix just
until combined.
3. Divide the dough into two, three, or four parts depending on how many
different doughs you choose to make.
For the chocolate dough:
For one half of the dough, melt two ounces of chocolate. For one fourth of
the dough, melt one ounce of chocolate. While still warm, work the
chocolate into the dough until uniform.
For flavored and colored doughs:
Add four or five drops of food coloring in each one fourth or one third
part. Add 1 teaspoon vanilla, 1 teaspoon almond, 1/4 teaspoon peppermint,
1 teaspoon cherry, 1 teaspoon strawberry, or other extracts to the dough
and mix in.
4. Form the dough into cylinders, squares, or layers—a separate color or
flavor for each. Refrigerate until firm.
5. Cut the dough into 1/4-inch thick slices. To form the cloverleaf shape
shown, cut each colored cylinder separately but gently press the different
colored discs together on the cookie sheet. Bake on ungreased cookies
sheets at 350 degrees for ten to twelve minutes or until the cookies are
nearly firmed and very lightly browned. Do not over bake. Cool on wire
racks.
Baker’s note: Nuts or fruit can be added to these cookies. Maraschino
cherry pieces could be added to the pink dough and almond bits to the
almond dough.
Baker’s note: It’s easy to shape refrigerator cookies with waxed paper. To
make true checkerboard cookies, you need four layers—not three. Make a
rectangle with four layers. Then cut the rectangle longitudinally into
four new layers. Layer them back together so that the colors alternate and
cut slices across the rectangle. (It’s easier to do than to describe.)
It’s great to see how many seasoned cooks and
bakers are on the newsletter - what a wealth of knowledge we have!
In the November 10th newsletter, AnneE from Pa was requesting a brunch
casserole with no potatoes. Here’s a favorite of ours.
Mary’s Breakfast Eggs
1 pkg Pillsbury Crescent rolls
1/2 - 3/4 C (or maybe less) milk
1 pkg. original flavor link sausage (pre-cooked sausage Swift Premium
Brown & Serve)
1-3/4 - 2 C grated Old English Kraft Cheese
15 eggs
Unroll the crescent rolls and pat out in the bottom of a pan and up the
sides. Cut sausages and arrange on the dough. Whip eggs and milk together
and pour over dough. Grate cheese over the top and Bake at 350 for 40-60
minutes. Good with mushrooms also.
I also have a request. I would like an instant oatmeal recipe that is
tried and true. It seems like the boxed instant oatmeal packages aren’t
large enough and are a little pricey.
Nancy, I hope your furbabies are enjoying your lap now that it is getting
colder!
Linda in Kansas City, soon to be 46, with a 15 year old son
(gasp…teenagers!) and a 7 year old Maltese dog!
I just wanted to tell you about a
bake sale we had today at the local Grange. I
made the Fast Easy Fudge - 3 minutes with 2 ingredients. (canned frosting
& chips) I made one layer with peanut butter chips and cream cheese
frosting and the top layer with choc. chips and coconut/pecan canned
frosting. It was loved by everyone, but the real fun was telling everyone
who worked at the Grange, how easy it was to make. Thanks to everyone who
sent in the Recipe....it is great!
Barb from Cle Elum, Wa.
To Donna in Colorado. I am a
senior citizen also. I am 73. I enjoy cooking but most of all I
enjoy eating. Here in South Louisiana every thing is good as far as I am
concerned. I am as dumb as a box of rocks when it comes to trying
different spices. We use onions, garlic, bell
pepper and some time celery (not often). Nancy, all I can say is GOD BLESS
YOU for all your wonderful work. I feel that each and everyone out there
is a part of my family.
Gussie (St. Landry Parish).
I found a site that has a nice little bit about
Thanksgiving day and it's history.
Learn about Thanksgiving Day
Sandie
This is in response to Donna in Colorado, I also
am a senior and enjoying every minute of it. I am 66 this month. I
especially enjoy reading all the wonderful recipes everyone sends in, and
all the suggestions. Nancy, you are a miracle worker, and a wonderful
person to give us all so very much enjoyment every day with your super
newsletter.
Kim in Streetman TX
I'm looking for a couple of recipes. Does anyone
have a recipe for bars like an Almond Joy candy bar and also a TNT recipe
for Swedish meatballs? The two ingredient fudge is good with coconut pecan
frosting and milk chocolate chips. Does anyone know what day the recipe
for the peanut butter and chocolate chip fudge recipe is in?
Sarah, MN, 44
Thank you so very much for reprinting the
Mounds
Candy Bars copycat/clone recipe again for me in the Thursday Nov.9
newsletter. I liked the thought for the day for Nov. 10. God bless you.
thanks for everything. keep up the good work .
Penny of W.Va.
I would like to have a recipe called
Caramel Squares the bottom got a crust and
the top is a soft caramel filling. Also chocolate cake with chestnut
filling. Made a few years ago but lost my recipe. Thank you . Love your
newsletter
Will keep you in my prayers Frances Edmonton AB
Hello and Happy Thanksgiving to everyone. I am
still using my husband's laptop so I'm way behind on the newsletters. I
hope my computer is back soon. I prefer a desktop computer, as my screen
is larger and my keyboard also.
I am writing to tell whoever sent in the Mountain Dew Dumplings recipe
that they are great! I made them to take to a church dinner and they were
a big success. I was asked for the recipe and glad to share it. I've never
understood why people won't share a recipe, but I do know some who won't.
I just read the November 10th newsletter and found out that we're telling
our age. I'm having fun with it because so far everyone I guessed to be
close to my age is pretty close. I turned 67 in May. That used to be soooooo old! I have 3 sons, 1 daughter and 5 grandkids. Next month will be
my 49th wedding anniversary. I love to read the newsletter, although I
read more recipes than I actually cook. I've learned lots of housekeeping
hints and just general information. To me, it's the best of the best.
Cheers for Nancy! Doris, S. Indiana, where it went from 78 to the 40's
overnight!!
Dodie
This is for Vicki in Stillwater, OK, or anyone
else that loves cheesecakes.
You can get a free,
downloadable cheesecake baking guide on our website that has a bunch
of recipes and techniques. Here is a recipe from that guide:
German
Chocolate Cheesecake
Everyone loves cheesecake and chocolate and cheesecake seems like the
perfect combination.
This is an easy recipe to put together and the German chocolate and
caramel makes for a scrumptious and very attractive cheesecake dessert.
You can make the caramel topping from melted caramels but caramel ice
cream topping works just as well and saves a little time. This recipe can
be made a day or two in advance of the dinner.
For the crust:
2 cups chocolate graham cracker crumbs (about two inner packages of graham
crackers). Chocolate cookie crumbs may be substituted.
6 tablespoons butter, melted.
For the filling:
2-1/2 eight-ounce packages of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk
For the toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate
with two tablespoons whipping cream and one tablespoon butter. Melt in a
small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small
saucepan, stirring until smooth. Or use ice cream topping.
Preheat the oven to 450 degrees.
1. In a nine-inch spring form pan, mix the cracker crumbs and the melted
butter. Press the crumb mixture into a crust across the bottom and about
one inch up the sides. Bake the crust for eight minutes.
2. In a large bowl, cream the cream cheese with the sugar. Add the flour
and salt. Add the eggs, vanilla, and milk all at once. Mix until just
combined, scraping down the sides of the bowl. Pour the filling mix into
the crust.
3. Bake for ten minutes at 450 degrees. Lower the temperature to 200
degrees and bake for an additional 35 to 40 minutes or until the
cheesecake filling is set.
4. After the cheesecake has cooled for ten minutes, with a sharp knife,
loosen the edges of the cheesecake from the pan so that the cake will pull
away from the pan as it cools. Remove the rim of the pan after it has
cooled for about forty-five minutes.
5. Drizzle the cheesecake with caramel and then with chocolate. Sprinkle
nuts on the cake. Refrigerate until completely cool before serving.
Hello to all,
I would like to make a quiche without the pie crust. Does anyone have a
recipe for one.? I just don't like pie crust, strange I know. I'm also
another Senior Citizen age 75. recently widowed after 55 years. I sure
enjoy this Newsletter In fact I think I'm addicted to it Like a lot of
you. I want to wish everyone a very Happy Thanksgiving.
Dorothy in IL
I make a Swiss Turkey Quiche without the pie crust and it turns out just
great.
1 cup shredded swiss cheese
2 Tbsp. Flour
1 Tbsp. chicken bouillon
3 eggs, beaten
2 cups cooked turkey/chicken
2 Tbsp. pimiento
1/4 cup chopped onion
2 Tbsp. chopped green pepper
1 can french fried onions, opt.
Preheat oven to 350 degrees. In medium bowl toss cheese with flour and
bouillon; add remaining ingredients. ( I put everything into my food
processor and mix it that way.) Pour into pie dish and bake 40 to 45
minutes or until set, topping with french fried onions last 5 minutes. (I
don't use the french fried onions as we didn't care for them). Let stand
10 minutes before serving. Refrigerate leftovers--if any.
Does anyone have a recipe to make taco seasoning mix. I would like to be
able to make up a pint jar sized quantity of a taco seasoning that I could
just scoop out to make tacos or to sprinkle on chicken when baking etc.
Lori R.
I use this recipe for Taco Seasoning out of one of my cookbooks
Taco Seasoning
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. minced garlic
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
1/4 tsp. ground oregano
Combine all ingredients. My daughter makes this up in large batches and
then just measures what she needs for her recipe. If you make up one batch
and them measure then you would know how much to use. I don't know how
much a batch makes because this is all I make when I need it.
Emma (57) from MT
Mix, store in air tight container. I haven't tried this, but I think I got
it from this web site, not sure. Papricka
Stuffed Cranberry Sauce
1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled Mix cream cheese and
mayonnaise until creamy. It needs to be spreadable. Add pecans and mix
well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese
mixture on 1 round and place another round on top, sandwich style. Cut
each round in half like a sandwich and place in shallow container,
covered. Keep in refrigerator until time to serve.
Hi Nancy,
I hope you are feeling well. The damp cold weather we are having is not
good for anyone with muscle problems, my RA and FMS is in full flare at
the moment. Actually it is snowing quite hard outside at the moment.
Donna from Colorado wanted to know how many Nancylanders are seniors. I
will be 70 in two weeks, have been cooking since I was 10. Mom insisted we
all learn at that age, even my brother.
Nancy bless you for forgetting about
Thursday, we all really enjoy the
extra
surprise when we check our e-mails
Merry M in MN thank you for the information
Penny West Virginia there are 2 recipes for the mounds
copycat/clone recipe on Nov.7, Welcome
and I bet it won't be long till you'll be waiting like the rest of us for
the
next issue, you too
Vicki Stillwater OK
Kitten in Buffalo I get the Kraft book in the mail and signed some
co-workers up for it (no computers) and it's great, but Nancy's is the
best
Marie-Pembroke, MA the Apple Pie Delight is in the Oct.27 letter
Jenny in Ky
Hi Nancy et al!! All the great recipes that have been sent in to you for
Sloppy Joes have been interesting but I think I'll stick with the one I
use - the McCormick Sloppy Joes seasoning packet - so very simple - no
chopping , dicing, slicing, etc.
Brown 1# gr. beef or gr. turkey. Drain fat. Stir in seasoning packet, a 6
ounce can tomato paste and 1 and 1/4 cup of water. Bring to a boil, reduce
heat and simmer 10 minutes stirring occasionally. Spoon into buns. Ta Da!!!
Corinne (74), Murrieta, CA
I just love this site and look forward to them each day. Question for Lisa
in Ft.Worth regarding recipe for Creamsicle Pie. It sounds so good and
want to try it but what size is the cream cheese. I am assuming 8 oz or is
it the 4 oz?
Thanks Bonnie from Washington
Comment
It is the 8 ounce. I wrote here and asked her the what size should be used
in the recipe.
Nancy
Florence from IL mentioned two more fruitcakes in the
10-30th newsletter.
One Chocolate fruitcake and the other was Earleen's Masterpiece fruitcake.
How about sending these recipes.
Thank you. Edith in Michigan.
Nancy, Becky is looking for a Sloppy Joe recipe. This is one I used when
our kids were still home and having parties. It always went over great. It
will probably have to be at least doubled for a crowd.
Beef Bar B-Q (Sloppy Joe)
1 lb. ground beef
1 large onion, chopped
2 T flour
1 small bottle catsup
1 c water
2 t vinegar
1 can corned beef
1/4 c brown sugar
1 t chili powder (mild)
Brown beef and onion in skillet. Add flour. Mix well. Add everything else.
Cook for 1 hour over low heat. Serve on buns.
Alis from WA
Hi again Nancy!
I read several recipe sites (yours is the BEST though)! Today I was
browsing www.Recpezaar.com, and found a method for cooking a turkey that I had
never heard of before. It involves pouring boiling water over the bird
before you put it in the oven (at a very high temp.) It's recipe #46262 if
anybody is interested. It has a lot of 5 star ratings!
Last year we brined the bird overnight. It was good, but I overcooked it
in my new rotisserie oven. This year I will do both of the above, and cook
it in my new gas range (of which I am forever learning how to use, being
an electric gal all of my life).
I love this newsletter, the posters that seem like buddies to me now, and
you and your fur babies. It's raining hard up here in Oregon right now,
and we have been trying to keep our cats entertained today, as they don't
want to go outside. They are definitely "fair weather kids"! They did play
in the garage tonight, and Luna, our little girl, hunting for worms that
may happen in. Buffy, our little guy, was hunting for anything that moves!
Ha! They are so much fun, but really frustrated right now. I hope it quits
raining soon!
Mary, in very wet Oregon!
Nancy, someone wanted this recipe for Bona Calda.
Roz in Indy
BONA CALDA
1 Stick of Butter
2 cups of finely chopped garlic. (yes cups is correct)
4 ounces of anchovies
Enough cream to kind of hold it all together
Sauté the garlic and anchovies in the butter then added the cream. Dip
bread and vegetables into the bona calda while it was still in the pan.
Hi Nancy and furbabies and all,
This is in response to a request for a carrot cake from Joyce in KY. This
recipe is more than 30 years old and I find it's easier to make using the
baby food rather than grating the carrots (and usually my fingers too!) I
have also added raisins to the recipe to make a nice change. I hope this
is what you wanted.
Quick Carrot Cake
3 cups Flour, sifted
3 tsp. Baking powder
2 tsp. Baking soda
2 1/2 tsp. Cinnamon
1/2 tsp. Salt
4 eggs
2 cups Sugar
1 cup Vegetable oil
2 Jr. size (7 1/2 oz.) baby food carrots
1 cup Walnuts, chopped
Sift flour, baking powder,baking soda, cinnamon and salt into large bowl.
Beat eggs and sugar together in medium bowl with electric mixer until
fluffy. Stir in oil and carrots; mix well. Stir in dry ingrediants. Stir
just until moistened. DO NOT OVER MIX. Pour into greased and floured 10
inch tube pan. Bake at 325° for 1 hour, 'til top springs back when lightly
touched with finger. Cool for 10 minutes. Loosen around edges, turn out of
pan and cool
completely.
I would like to ask about the buttermilk chicken recipe. I don't usually
have buttermilk on hand but always have the buttermilk powder. Would it be
possible to make the recipe using the powdered buttermilk reconstituted?
Thank you.
Mary in CT
Chocolate Dipped Macadamia Nut Shortbread Cookies
Yield: 24-36 cookies
1 cup Butter
3/4 cup Powdered sugar
1 tsp Vanilla
2 cups Sifted flour
3/4 cup Chopped macadamia nuts
1 cup Milk chocolate chips, or 1 cup semisweet chocolate chips
1-1/2 tsp Vegetable shortening
In large mixing bowl, beat butter, sugar and vanilla until light and
fluffy. Gradually stir in flour until well blended. Stir in macadamia
nuts. Place dough on wax paper and shape into a roll two inches in
diameter. Wrap in paper and foil and chill at least two hours or
overnight. Preheat oven to 300 degrees. Cut roll into slices approx. 1/4
to 1/2 inch thick. Bake on ungreased baking sheet for 20 minutes or until
cookies begin to brown. Remove from oven; cool on wire rack. Meanwhile, in
a small bowl melt chocolate chips (microwave works well) and stir in
shortening. Mix well. Dip one end of each cookie into chocolate mixture
and place on wax paper. Refrigerate cookies until chocolate hardens. Store
in cool place.
Star
Starbucks Pumpkin Bread (Copycat/Clone)
1-1/2½ cups flour
1 tsp. baking soda
1/2 Tsp. baking powder
1/2 tsp salt
4 eggs
1 cup sugar
1/4 cup lt. brown sugar
1/2 tsp. vanilla
3/4 cups canned pumpkin
3/4 cup oil
350 degree oven. Combine flour, baking soda, baking powder and salt, set
aside. Beat Eggs, sugars, and vanilla in large bowl on high speed for
about 30 seconds. Add Dry ingredients and mix well. Add pumpkin and oil
and mix well. Pour batter into greased loaf pan. Bake approx 70 min. or
until toothpick inserted come out clean. Cool on wire rack.
Star
To Sally from Pa the lime walnut salad is 1 box small size jello. I hope
you try it and like it like my family does.
Mary Ann Upstate N ,Y. (Hannibal to be exact.)
Someone had posted a recipe for
dressing to freeze, does anyone have the
date.
Nancy, I really enjoy your site and use the Home Cooking program to store
my recipes.
Dairiel in Minnesota
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include your name within the message as well
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Neapolitan
Cookies and More
German
Chocolate Cheesecake