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 15, 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.
In the 10/ 27 newsletter Andee in LA was looking
for a golden fudge recipe. I am not sure if this is exactly what you need,
but this is great fudge.
Robbie Bowling Green, In
Golden Fudge
1 c whipped cream*
1/2 C water
1/4 c light corn syrup
3 tb butter
3 c granulated sugar
1/2 t salt
1 t vanilla
*Note: Evaporated milk may be substituted for the whipping cream if
desired. Butter an 8-inch square baking pan; set aside. In a heavy 4-quart
saucepan, combine milk, water, corn syrup, butter, sugar and salt. Place
over medium-high heat and stir with a wooden spoon until mixture comes to
a boil. Clip on
candy thermometer. Stirring constantly, cook to 238 F (115 C) or soft-ball
stage. Remove from heat. Without stirring, pour vanilla over mixture.
Leaving thermometer in the pan, cool mixture to 110 F (45 C). Remove
thermometer. Using a wooden spoon, stir mixture for several minutes until
it starts to thicken and loses its gloss. Scrape into prepared pan.
Refrigerate 4 hours or until firm. Cut into 1-inch squares.
VARIATIONS Cherry Fudge - Cut 32 candied cherries in half. Mark fudge into
1-inch pieces. While fudge is still warm, place 1 cherry half on top of
each piece. Nut Fudge - Stir in 1 cup walnuts, pecans or peanuts before
pouring into pan. Cherry Nut Fudge - Stir in 1/2 cup chopped candied
cherries and 1/2 cup unsalted nuts before pouring into pan. Coconut Fudge-
Stir in ¾ cup coconut before pouring into pan. Pineapple Coconut Fudge
-Stir in 1/3 cup chopped candied pineapple, 1/2 teaspoon pineapple extract
and 1/2 cup coconut before pouring into pan. Lemon or Orange Fudge- Stir
in 1 teaspoon lemon or orange extract and 4 drops yellow food coloring
before pouring into pan.
In the 10/10 newsletter there was a request for a pecan log recipe. My
recipe does not use egg whites, but it is similar to what you described,
so I decided to send it in. The recipe for which you were looking had red
and green candied cherries, which could easily be added to my recipe. You
might need to slightly decrease the amount of powdered sugar since you
would be adding the cherries. I hope this helps you.
Robbie Bowling Green, IN
EASY PECAN LOGS
1/3 c. light corn syrup
1/2 tsp. salt
1 tsp. vanilla
3-1/2 c. (1 lb.) powdered sugar
2 pounds caramels
2 pounds (at least) chopped pecans
Blend butter, syrup, salt and vanilla in mixing bowl. Add powdered sugar
all at once. Mix all together well with hands (as for pie dough) until
smooth. Shape into log centers about 1 inch diameter and 4-6 inches long.
Freeze overnight.
The next day melt caramels over double boiler adding small amount
evaporated milk until dipping consistency (should flow smoothly off spoon
quite slowly).
Dip frozen logs in melted caramel covering completely. Quickly roll log in
chopped pecans. Reshape log, if needed. Place on waxed paper to completely
set.
Hi there Nancy, fuzzy assistants and all you great
cooks in Nancyland. In response to Joyce in Ky asking about a good carrot
cake in Nov. 3rd newsletter boy do I have a good one for you. :) My
youngest daughter who has developed a love of cooking especially of baking
found this recipe on the web a couple of years ago and everyone asks her
to bring this cake whenever food is needed and she never gets to bring any
home so we always make her make a few cupcakes if we aren't going to go
wherever she is taking the cake. Got to have our carrot cake fix. LOL I
hope you like this as well as we all do.
Donna in KS
Best Carrot Cake
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1-1/2 cups white sugar
1 cup vegetable oil
2 tsp vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1-1/2 tsp baking soda
4 tps ground cinnamon
1 cup chopped pecans
1 tsp salt
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60
minutes, then stir in raisins.
Preheat oven to 350°F. Grease and flour two 10 inch cake pans. In a large
bowl, beat eggs until light. Gradually beat in the white sugar, oil and
vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and
cinnamon, stir into the wet mixture until absorbed. Finally stir in the
carrot mixture and the pecans. Pour evenly into the prepared pans. Bake
for 45 to 50 mintes in the preheated oven, until cake tests done with a
toothpick. Cool for 10 minutes before removing from pan. When completely
cooled, frost with cream cheese frosting.
Whipped Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth.
In a small bowl, whip the heavy cream until stiff peaks form. Fold into
the cream cheese mixture.
This is in response to "Linda" in the Nov.9 newsletter. She asked about
making soft chocolate cookies. Alton Brown, of the Food Tv Network, had a
show a while ago, on making different consistencies of chocolate chip
cookies. This is the one called "The Puffy". I would assume that they
would be rather soft. At the bottom of the page is a link for the other
two that he made on the show also: "The Thin" and "The Chewy" Hope this
helps.
Cheryl in Ohio. (age 65)
To LORI R. Here is a taco seasoning that I saved from Nancy's newsletter a
while back. I usually buy my taco seasoning at BJ"S they have it in a
large container where all the spices are and is not all that expensive.
Taco Seasoning:
1 cup dried minced onion
1/3 cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder
Combine all ingredients and store in a cool, dry place.
When you're using for Mexican dishes, use about 1 tablespoon or so per 1
pound ground beef, or chicken or beans. More if you like the extra flavor.
Lying in bed yesterday morning I was thinking to myself OH NO !! there
will be no Nancy today, what will I do because it is the first thing I do
in the morning. Thank God for senior moments Nancy saved my day. I am 65
and live each day for Nancy's newsletter. Thank's again Nancy
Joan in Ma
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to respond to newsletter replies, requests and tips. Please include
date of newsletter, title of recipe and who submitted the recipe or message. Remember to
include your name within the message as well
Nancy, Thanks for such a wonderful site and newsletter. The feeling seems
to be the same for all of us who enjoy and look forward to this wonderful
newsletter, that requires so much work and input from you.
I haven't seen this recipe on the site, and it is a great one that is
delicious and easy to make. I am 69 years old, live in upstate NY on the
border to Canada, love genealogy, trying out recipes, collecting cookbooks
and old historical books. My husband and I have two wonderful cats, Muffin
& Buffy who are wonderful companions in our old age! Muffin is presently
having a pee problem; litter box aversion after 6 years, has been seen by
vet and just is unhappy to be an indoor cat. We have started letting him
go out on a leash, which he loves. He also started spraying and is now on
an antidepressant, Buspar with some improvement and success. However, he
will still pee a small amount on the floor if we don't immediately let him
out when he wants to go. Sounds like a spoiled child. We love him and he
has many other wonderful qualities. I have ordered a litter that is
supposed to attract cats to it. We shall see if it works. I sure hope so.
We can't be here all the time to let him just when he wants to and we
really need to get him using the litter box again!
Laurine Amo, Northern NY border
Have any others dealt with this problem successfully? Sure would love to
hear about it. Now for the recipe:
If you are looking for a sweet gelatin salad, this is NOT for you. It is
delicious served with any type of meat, but it stands alone too. Give it a
try, especially if you like horseradish. You will be surprised at how
tasty this recipe is and you will be asked for the recipe. This would be
great on the Thanksgiving table too. Those looking for lighter and low fat
recipes, can make the obvious changes easily with little
change in flavor. I have made both several times. I know you will enjoy
this recipe.
For Goodness Sake Gelatin Salad!
1 -3 oz. pkg. of lemon flavored gelatin
1- 3 oz. pkg. of lime flavored gelatin
1 cup boiling water
1 cup evaporated milk
1 20 oz. can crushed undrained pineapple
1 cup mayonnaise
1 -8 oz. cup cottage cheese
1-8 oz. cup chopped nuts
1 TBLS. horseradish sauce
In a large bowl, dissolve the gelatins in the 1 cup of boiling water. Cool
slightly and stir in the milk, pineapple with juice, mayonnaise, cottage
cheese, nuts and horseradish sauce and mix well. Chill until partially set.
You may then por into an 8 cup mold if desired or leave as is. Chill for 6
hours or overnight. Unmold. This recipe will yield about 12-16 servings.
Hi Nancy and everyone,
This is for Carol in Southeast Ohio for her sloppy joe recipe. This I
believe is what I was exactly looking for! Thank you very much!!
Becky
Hi, Boots in Va. 65 on Jan. 16, 2007.
Hi Nancy' Just had to tell you how much I enjoy The Newsletter each day. I
am 78 and seem to be very busy, right now we are kitty sitting for our
granddaughter Liz's 4 kittens they are so cute , we
really have fun watching them.
Joyce from Mn
For Billie in Fl. who was looking for a good SOFT Mincemeat Cookie. This
is my husbands favorite cookie. The recipe is from his Grandma C. and
since he is pushing 60 years old - the recipe is pretty old.
Barb in Cle Elum, Wa.
Soft Mincemeat Oatmeal Cookies
Makes approx. 5 dozen preheat oven to 350 degrees.
3 cups quick cooking oats
1-1/2 cups firmly packed light brown sugar
1- 1/2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3 eggs, beaten
3 Tablespoons water
1 (9 ounce) package Non Such Condensed Mincemeat, crumbled
In a large bowl, combine dry ingredients. Add oil, eggs and water, mix
well. Stir in mincemeat
Drop by rounded teaspoonfuls, 2 inches apart, on a well greased baking
sheet. Bake 8 to 10 minutes or until lightly browned. Immediately remove
from baking sheets and cool.
This is for Gladys F, in Avon Lake, Ohio. I now live in North Olmsted,
Ohio.
In the late 60's till the mid 70's, I lived in Avon Lake, in the "45"
development. Small world, huh?.
Hope you're doing well, and enjoy living in Avon Lake. It's a great town.
Who knows, we might have met back then.
Cheryl, in Ohio
Hi Nancy, hope you and the fur babies are well. Here is my experience with
baking in the 8-mini loaf pan. I hope it helps Shirley with hers.
11-10 Newsletter request:
Hi, Nancy, I was wondering if your readers or you could help me. I bought
a baking pan at walmart to bake in . It has 8 individual loaf pans in it,
each little baking loaf measures 4" by 2 and one half . What I need to
know is how long to bake fruit breads it, such as poppy seed bread or
strawberry bread. Also how long would you bake meatloaf in them. Thank
you. I love your site. You do a wonderful job and yours is my favorite
newsletter! Blessings to all of you.
Shirley
For Shirley with the mini 8-loaf pan -
11-10 Newsletter
With your fruit bread, or any other recipes you want to bake in the mini-8
loaf pan, grease & flour the loaves, fill them about 3/4 full, reduce the
oven temp. 25 degrees if your oven bakes "hot" and bake for a little less
than half the time your recipe calls for. Start testing with a toothpick
in the center of a middle loaf about every 5 minutes after that. When the
toothpick comes out clean, the loaf is done. I rotate my pan half way thru
the baking time because I have a warmer spot at the back of my oven. The
Hummingbird Cake in Favorites at the bottom of Nancy's newsletter takes
about 70 minutes in a tube pan. When baking it in the mini 8-loaf pans I
start testing after 25 minutes. If my recipe doesn't fill all of the
loaves, I fill those half full of water while baking. Don't forget to
write down your mini 8-loaf baking temperature and time on your recipe. I
never remember exactly how long it took to bake the next time I want to
use it. Some people call me forgetful. I just say there's so much saved in
my head after 60 years it takes me a while to search.
Suzz NE
Count me in with the Seniors; 70 years old. My husband died last month,
and the only thing I really look forward to right now is reading the
recipes and comments. Don't know when I'll want to start cooking again,
but I'm still writing down recipes, just in case.
Edi in AR
Hi Nancy, hope everything is well with you wonderwoman! I seem to have
dropped off the face of the earth lately... just finished picking olives
(still done the time honored way the way it was done centuries ago) &
this year's squeeze is exceptional! A foggy emerald green. My hubby is
absolutely exhausted after a month of olive picking & hauling sacks within
an hour of picking them. I have really been enjoying the newsletter even
more lately reading the posts by our senior cizitens. I have no doubt that
they would whip the pants off quite a few of us who are from a younger
generation. I'm 42 (in 2 weeks... rolling it around in my mouth
prematurely trying to get used to it), & I have 2 daughters, Elisia almost
17 & Tanya 7 1/2. We have a dog (cross rottweiler & griffon) Isvo, 2 tom
cats, Nionios, 2 years old (who weighs 22 lbs!!!!!!) & Bouli (a cute term
for 'fatso' in Greek... whether he's hungry or not... he's hungry...), 10
months old, a huge terrapin turtle - much bigger than my hand - 15 years
old whose name is West. All this is our family & we live on the 3rd floor
(your 4th). My sister's family who lives on the 1st (your 2nd) is another
story. She has an enormous iguana whose name is Vlasis & he's almost 2
metres long, 2 female dogs... Chilla, who is a cross mastiff & pit-bull &
is the size of a small pony & only 11 months old, & Pepe who is a
miniature cross-breed (she looks like a fox with long black & brown fur),
& an completely hysterical mental case... We don't watch much tv at home.
The animals are much funnier. Particularly when Pepe ticks Chilla off &
Chilla can't get her teeth into Pepe cos Pepe pops under the sofa... then
Chilla starts chewing on doorway cases in frustration. Isvo adores Nionios
the cat & is hell bent on licking Nionios... all the face... Nionios lets
him get just so close, in a very laid back relaxed manner... & then the
claws spring out & he always manages to dig them into Isvo's nose... Bouli
huffs & puffs always while standing behind Nionios who does the dirty work
in the front line...
What a family!!!... Never let you grow old... Laughter is the elixir of
life, isn't it?
Sorry this is so long but the newsletter has really created quite an
atmosphere & I got caught up in it... God bless the senior citizens...
what a fountain of youth they are!!!!!!!!!!!
Maria www.authentic-greek-recipes.com www.mariascouzina.com
Hi Nancyland. You were wanting to know about how many senior citizens. I
am 52 going on 53. Grandmother of 2-1/2 (one due in March).
Love being a Grandma. Linda in Tx
Hi Dorothy in IL. Here are a few recipes for crustless Quiche.
Peggy from Bellevile Ontario Canada.
Impossible Ham'n Swiss Pie
2 cups cut-up cooked ham
1 cup shredded Swiss cheese
1/3 cup chopped green onion or onion
2 cups milk
4 eggs
1 cup Bisquick baking mix
1/4 teaspoon salt, optional
Heat oven to 400F.
Grease glass pie plate 10 x 1-1/2 inches. Sprinkle ham,cheese and onion in
pie plate. Stir remaining ingredients with a fork until blended. Pour into
pie plate. Bake 35 to 40 minutes until knife inserted in center comes out
clean. Cool 5 minutes. Garnish with tomato slices and green bell pepper
rings. Serves 8.
Crustless Quiche
3 eggs
1/4 cup Bisquick baking mix
1 1/2 cups milk
dash salt and pepper
1 cup chopped ham
1 cup sliced mushrooms
1 cup shredded cheddar cheese
1/2 onion, chopped and sautéed
chopped green peppers, optional
Mix eggs, Bisquick, milk, salt and pepper in blender on low speed until mixed
well (about 30-45 seconds). Pour blended mix into medium mixing bowl, add
remaining ingredients and stir well. Pour into 9-inch greased pie pan (if
you have those fluted quiche p[ans it will look even nicer) Bake in
preheated 350F. oven for 40 minutes. Remove. Let stand 10 minutes before
cutting.
Crustless Quiche
2 tablespoon dry bread crumbs
2 cups diced cooked ham, chicken or turkey
1-1/2 cups chopped cooked vegetables
1/2 cup chopped green onions
1-1/2 cups shredded Swiss or cheddar cheese
5 eggs
2 cups milk
1/2 teaspoon salt
cayenne pepper to taste, optional
Preheat oven to 350F.Sprinkle bread crumbs over bottom of a well buttered
13" x 9" baking dish. Scatter ham,cooked vegetables, green onions and
cheese in pan. In a bowl, beat together eggs, milk, salt and cayenne
pepper, if using , just until blended. Pour over ham mixture. Bake for 25
minutes or until egg mixture is set. Do not over bake. Remove from oven
and let stand for 5 minutes. To serve cut into rectangles. Serves 6.
I requested a TNT Diabetic Angel food cake recipe for my sister. I forgot
to tell everyone that I am 62, live in Chico, Ca., Married 42 years , 2
grown children, we have 2 dogs, (our daughter has the cats
LOL), we have a "shit" zu that is adorable, the BEST personality, and a "bitch"on
Fries, that is equally as adorable. They are our grandchildren...and we
spoil them as such...enjoy your site so much Nancy. I have been off work
since June with Rheumatoid Arthritis, you are an inspiration...
boop-oop-a-doop
Good morning, Nancy and Nancylanders! It sure is fun seeing all the
different age groups signing in! I'm 69 and can't imagine WHO that person
is in the mirror.
First, Doris in OKC sent some nice info about my new Verizon nightmare
which was helpful. I know she has helped a lot of people in Nancyland
conquor their computers! Thanks so much, Doris.
Second, Betty MS wants to know what to do with Queso Fresco, and I'll be
interested to see what answers come up. I just slice it thin and serve
with crackers; it is Sooooo good. I have sliced it thin, put it on a Ritz
and topped with a tiny bit of pepper jelly, too, yum.
K
Mary Ann , in your Lime Waldorf Salad how big a pkg of JELLO and do you
drain the pineapple? And just a quick Happy Birthday to the November
celebrates out there. I'll be 57 on the 29th. Guess I should start calling
myself a senior, ugh !!!
B
Hi Nancy and fellow foodies. Been enjoying our football victories of the
past day and one-half; (Gators and Dolphins.!!)
any other old girl besides me a jock out there?????
For Donna in Il. Really thought you'd get a lot of replies, but , since
not , here are a few low fat/calorie recipes for tilapia or any other
white fish filets. Had to answer; I'm a Florida girl, raised on fish, and
my DH likes it too, so we are liable to have it twice a week or more. Got
lots of ways to cook it.
Beach (or any place ) Fish
For each 2 servings, 12 to 16 oz. fish filets
For each 3/4 to 1-1/2 lb. fish:
2 T. butter or margarine OR if really into it, 2 T. olive oil
1/4 c. lemon juice, fresh is best by far
1 1/2 tsp. fresh snipped tarragon leaves, OR about 1/2 T. tarragon
vinegar, OR both
1/4 c. fresh parsley, chopped
You'll need a cast iron skillet with a lid that will hold all the fish,
cut into 3" pieces.
Melt butter and brown fish a little bit on one side; turn, brown on other
side, dump in the juice, vinegar, and herbs. Cover and cook till fish
flakes when a fork is inserted and wiggled..........
NOT LONG ! cooks quick.
To cook at the beach or anyplace outdoors, measure juice, vinegar, and
herbs into a plastic zipper bag and just dump it in when you're ready for
it.
My Copy of CCAF's Officer Armstrong's Fish with Sicillian Sauce
(he works for the Fish and Wildlife Service in the state)
Make the sauce:
1 143/4 oz. can diced tomatoes with garlic & oregano (think it's by
DelMonte)
2 T. lemon juice
1 tsp. dried basil
1 T. dried oregano
1/4 c. sliced black olives
Mix, heat, and keep warm.
For the fish, he suggests shark, salmon, blues, tuna, red snapper. We've
tried all but blues. All are good, am sure tilapia will be, too., 'cause
it is even good with catfish.
Filet (s) This is enough sauce for 2 to 4 filets.
Mayonnaise, lower fat works too
Dried oregano
Dried Tarragon
Dry commercial Italian bread crumbs
Pre-heat oven to 350; dry filets well; place on an oiled foil lined pan,
skin down if any.
Spread with mayo, sprinkle well with herbs and the crumbs.
Bake 20 minutes for 3/4" thick filets, put on plate (s) and top with
sauce. If thinner pieces of fish, , shorten cooking time.
LOW FAT & EZ OVEN FRIED FILETS
1 lb. white fish filets, about 1/2" thick (if thinner, adjust time to
lowest given)
1/4 c. Zesty Italian Dressing AND 1/4 c. Low or No fat or Lite Italian
Dressing
3/4 c. commercial Italian Bread crumbs
Spray baking pan with Pam. Mix salad dressings in a flat dish & put crumbs
on a (paper, I'm lazy) plate.
Heat oven to 450. Coat filets with dressing, then with crumbs. Bake 12 to
20 minutes, till fish flakes when pierced with a fork.
Serves 2.
SALSA FISH
2 T. EACH fresh parsley & cilantro, minced
2 T. EACH Dijon mustard and water
1/2 c. plain commercial bread crumbs
2 filets of any white fish
4 T. of your favorite salsa, in a jar or your own home made
4 T. shredded cheddar....or if you are really into it, monterey jack
cheese (it's lower fat)
Heat oven to 350; spray an 8 x 12 pan with Pam.
Mix herbs, mustard, & water in a soup plate; put crumbs on a paper plate,
and dip fish to coat on both sides. Place in the pan, spread with salsa,
and bake 10 minutes; sprinkle cheese on to cover entirely & bake 10
minutes more, or till fish flakes when pierced.
Serves 2. Easy to increase.
BYE-BYE BREADED BAKED BROILED FILETS (what's bye-bye is the fat)
2 to 4 white fish filets
1/4 c. cornmeal
1 tsp. EACH dry basil and thyme
1/2 tsp. EACH garlic powder and lemon pepper
In a sealable bag, combine all but fish; add filets and coat well.
Pam a foil lined baking sheet; put on filets and spray lightly with a
little more Pam.
Bake at 400 on BOTTOM SHELF of oven for 20 minutes, then move to TOP SHELF
close to broiler and BROIL 5 to 10 minutes, till crust is golden and fish
is done.
Good on a roll as a sandwich with lettuce, tomato, and onion, or as an
entree'. Serves 2 to 4.
Should keep you filled up with tilapia for awhile ! Happy eating.
Marilyn in FL
Hi Nancy,
My name is Jane and my hubby is Jim I have been a part of this family for
about a year now. My husband and I belong to a Senior's band group and I
have made several of the recipes from the newsletter for our break period
and always get asked for the recipe. Keep 'em coming because they all
think I am a wonderful cook. I am from Colorado Springs, Co. and have 2
1/2 more years until I get Medicare. LOL!
Just Jane at the foot of Pikes Peak
To Billie in FL, I think the recipe for
mince meat cookies is on the jar
of None Such Mince Meat. I find mine at Wal-Mart or my local Publix and
Kroger. They really are good aren't they?
Sue in GA age 71
I am so sorry! I have read and reread every newsletter from this past week
and cannot find the name of the person who requested a recipe for from
scratch gingerbread to make Gingerbread Houses.
I have a book titled 'Gingerbread Houses, Baking and Building Memories' by
Nonnie Cargas. This is in my opinion the very best book on this subject,
and more than worth the purchase price. You can even get it Amazon.com for
under $5.00 + shipping if you are willing to buy one slightly used.
Here is the recipe for the dough.
From Merry M in MN (by the way, I will be 55 in December, and have 4 kids
ages 32-38, and 6 grandkids ages 7-17, and have been baking since I was 7,
cooking since age 12).
Gingerbread Dough for Houses
1 cup vegetable shortening
1 cup sugar
1 teaspoon Baking Powder
1 teaspoon salt
1 cup unsulphered molasses (use light if you want gb light, dark if want
gb dark)
1 teaspoon ground ginger
1 teaspoon cinnamon
5 cups flour
4 Tablespoons water
Preheat oven at 350° for 15 minutes before baking gb. Mix first seven
ingredients with mixer on medium speed until well blended.
Switch speed to low, and add flour and water alternately. Continue to mix
until dough forms into ball.
Roll dough directly onto cookie sheets to a thickness of 1/4 to 3/8 inch,
and then cut out pieces with your patterns.
Bake at 350° for 10 to 15 minutes. Cool completely.
Usually you make your gb the day before you want to decorate it.
Well, another senior heard from. I'm one month shy
of being 81 years old. Getting tired of cleaning, ironing, washing clothes
so have broken in new help. (My DH)(dear husband) Told him he was in
charge of these areas.
This makes it sound important, right? I still continue to do my favorite
things such as recipe collecting, cooking, baking and shopping. Love 'em
all. Keep sending those great recipes and I'll keep trying them. Happy
holidays to all.
Ande in New Jersey
Nancy,
After reading letters from seniors who are contributing to your
Newsletter, I find that I am among the elder ones mentioned so far, with
the exception of a 94 year old lady. I am now 88 years old, have been a
computer user for 15 years, and eagerly anticipate reading each day's
Newsletter. Since retiring from teaching 26 years ago, one of my hobbies
has been that of collecting recipes from many sources. Other hobbies of
mine are doing puzzles from the 2 daily newspapers that I read, writing
poems, stories, and working on the genealogy of several family lines.
It is a joy and a privilege to be a participant in your Newsletters; and
to read about your fur babies. I have a 3 year old Persian Cat, Buddy, who
is a constant and very dear companion. Since I use a cane to get about, he
is always there to check on me wherever I go. Besides my Sons,
Grandchildren, Great Grandchildren, and one Great-Great Grandchild, Buddy
is considered one of the family. Thank you for giving me and all of your
readers something to look forward to each day, and God Bless!
Dottie from U of I Land.
Hi Everyone,
I have a question. I found a recipe for bite-size fruit cakes that looks
so good and I would like to try it. The recipe calls for l lb. of Brazil
nuts, coarsely chopped. Can you buy Brazil nuts shelled like you can
walnuts or pecans? If so, where would I look for them? I like to make
fruit cake cookies instead of a large fruitcake. Last year my grandson
could not get enough of the cookies, so I believe he would like these.
Thanks so much, Grace from Alabama
Hey Y'all! Just wanted to add to the age
subject...I'm 38!
Have a blessed day!
Carol in Louisiana
Dear Folks,
I see in November 11th's newsletter that Amanda from Spring, TX is a
41-yr.-old librarian, with 3 children. I'm a 52-yr.-old librarian with a
19-yr.-old son & an 85-yr.-old mother who both live with me.
Susan from Superior, WI.
Susan
Hi Nancy
Please add me to your senior list. I turned 60 in may and enjoy reading
your newsletter each day. I am disabled with osteo arthritis and am pretty
much homebound so each and every one of you who write in feel like a new
friend to me.
I really have found some good recipes from your viewers and appreciate all
the work that you do getting this newsletter out to us. Thank you.
Judy from Washington State
I was wonderinder by any chance if Mary Ann fro Upstate New York was
originally from Texas.
Dorothy in Texas 73 years
Hi Nancy,
Just to throw my hat into the ring of revealing our senior age. I am 68,
with birthday coming up in April. I, too, enjoy getting all the recipes
and know that I will never be able to try all the recipes I have saved.
But I still enjoy seeing what everyone else is doing. A big Thanks to you,
Nancy, for all the work that goes into the daily newsletter. A Happy
Thanksgiving to everyone.
Oma in LA (Lower Alabama)
Nancy,
Just thought I would chime in on the introductions. I am 54 and have 2
grown sons, age 35 and 34. I also have an 18 yr old grandson and a soon to
be 14 yr old granddaughter and I lost a grandson at birth a few years ago.
(I was also married at an early age, but not as early as Helen in
Mississippi. God Bless you Helen for 51 yrs of marriage) I have 2
step-sons ages 38 and 35 and 2 step grandsons ages 7 and 13. We have a
Rottweiler and a cat, now that is a combo. The 15 lb cat can back the 130
lb Rotti into a corner with just one look.
I have loved to cook since I was a very young girl. Growing up in an
Italian household, what else does one do. I still love to cook and I too
enjoy all the wonderful recipes and stories that come into this
newsletter. Thank you Nancy for the fantastic, time consuming job you do.
Thank you Nancylanders for all your recipes and stories and tips, and
thank you to all our fur babies for giving us unconditional love.
Nanci, NY
Hi Nancy, In response to your age question, I am
64 and enjoy cooking, fishing, gardening, hunting, sewing and doing things
with my Family. There is an old saying, you are as old as you feel and I
sure don't feel old. I tell my Grand Kids I am 29. lol. I love your
newsletter it's the best. Pat from Sayre,Ok.
Hi everyone and I'm responding to say I'm a young
senor of 65. I love this news letter and Nancy your the greatest! I have
cooked holiday dinners for my family for 27 years as my wife worked in the
hospital and seldom got off for holidays on the holiday. I also cook
candies, pies, cakes, and cookies every year.
Jackie, Kiki, Sagwa, Missy, and Cloe
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