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
October 31- November 2, 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.
How to print out only part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It will
highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the
entire page.
CLICK HERE
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.
Nancy just had to tell everyone I made the "easy
fudge" today. I did the peanut butter chips with vanilla frosting and also the
milk chocolate chips with vanilla frosting. Both are to die for! I have been
cooking 45+ years and never had a recipe so simple that was so good. I have it
setting on the counter now to see if its going to be ok to mail. My Mom is in a
nursing home in Tx and she still loves her sweets! Thanks for everyones'
contribution about the fudge.
Linda in Al.
My favourite sauce(Gravy), it's easy to make and is
very tasty.
It can be used on any meats.
Microwave PEPPER SAUCE
3 Tbsps Margarine or Butter, melted
1/4 cup plain flour
1 -1/2 cups chicken or Beef stock
1 tablespoon Worcestershire sauce
1 tablespoon freshly ground pepper
Combine butter and flour, Cook for 1 minute on HIGH. Stir in stock,
Worcestershire sauce and Pepper. Cook for 3-4 minutes on HIGH, stirring Every
minute.
Makes 1-1/2 cups
Enjoy
Bob in Adelaide South Australia
French Fried Sweet Potatoes
2 large sweet potatoes, peeled
Oil for frying
paper towels
Cut sweet potatoes into thin slices about 1/8 inch thick. Drop slices into hot
oil and cook until they begin to float. It may be necessary to flip the slices
while frying to brown both sides. Remove slices from oil with a skimmer and dry
on paper towels before serving. You can either add salt and pepper to have
regular French fried sweet potatoes or add cinnamon and sugar to have sweet
French fried sweet potatoes.
Tona in Bama
The Buttermilk Chicken
is wonderful! I fixed it the other night and had brown rice and asparagus as
sides. My husband went eagerly back for seconds. This was a big compliment. The
"gravy" from the chicken was perfect for the rice and the chicken was so tender
you could cut it with a fork. I used boneless chicken breasts. I also used the
lowfat cream of chicken soup and lowfat buttermilk. Seems like there was a baked
chicken recipe for WW similar to this at one time.
Jane Ann in Alabama
On July 9 there was a
recipe for Perfect Waffles. I clipped and saved and
used it yesterday for the first time for a brunch. It was WONDERFUL -- I am very
sorry I did not copy the name of the person who sent it but I thank you. Highly
recommend to everyone.
Maryann from MN
Dear Nancy,
I am looking for a homemade pumpkin pie recipe with
chocolate graham cracker crust that was out of this world. If you or others have
this recipe, please share --
Thanks -- Amanda from Spring, TX :)
To Brenda in Alabama. I just made the Indescribably
Delicious Banana Bread without the topping. It was soooo moist and delicious. It
made 2 wonderful loaves and my family says THANK YOU!
Amanda from Spring, TX
Wednesday is Kathy in Lubbock's
birthday. Ditto, Siggy wish her a happy birthday. (I do too.)
Pat, my Blackberry Wine cake was in the
September 4th newsletter. There are several
different one's around that time so take your pick. If you make mine
I allways cook a little longer than what it say's because it is so moist, and i
usually get the wine at rite-aid.
Nancy i am so excited, I have hear people talking about how to find recipes and
could not understand how to till I did it myself! Just roll to the top
of the newsletter and under the big welcome the Google search I typed in
"Nancy's kitchen Blackberry Wine cake" and a page popped up i rolled down
and found mine! Oh I am in trouble now cause i will probably have more nancy
recipes than ever.
Jenny in Ky
Comment
Most recipes are listed in Nancy's Kitchen but it does take at least 4 weeks for
them to be listed in the index.
Nancy
Nancy I just wanted to thank Caroline in Mo for her
sugar free Pecan Fudge recipe. I will be making it
this weekend and sending it to work with hubby for the guys at work with
diabetes can enjoy fudge also.
Thanks, Gloria, Indiana
Hello, I have a request. I have 5 pounds of frozen
soy beans. They have the outer pod with the beans inside. I have tried the
suggested uses on the package but didn't really like those. Does anyone have
suggestions on what to do with them? I hate to waste them. The outer green pod
is edible too although it is a little tough.
Thanks, Papricka
Thank you so much for sharing the
English Muffin Loaf! I can't believe that you sent
that particular recipe. I have been trying to find it for ages now on the WEB!
Thank you, thank you!
Have a Happy Halloween!
Andee
To Donna in GA, October
30 Newsletter:
Donna, last week I submitted a response to someone telling them that all they
have to do to increase the size of print in the messages is to hold the
control (ctrl) key down while moving the wheel on your mouse over the print. You
can make it smaller or larger that way. Hope this helps.
Barbara in E.C. Alabama
To Lesleigh, on the cream cheese in the
crock pot corn, I believe it is an 8 ounce block.
it is about an inch thick, by 2 1/2 by 4 inches or so.
Sandy H Blue Springs, Missouri
CARAMEL POPCORN BALLS
15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda
Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn
syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over
medium heat until mixture comes to a boil, stirring frequently. Boil for 5
minutes. Remove pan from heat and mix in baking soda.
Mixture will foam up - this is why you need a large pan! Pour this foamy mixture
over popped corn in the prepared pans and mix thoroughly.
Butter hands and form into balls. This is very hot so use caution!!!
Phyllis Knipp
Mona. KS asking for Oatmeal cookie recipe well I
have one from my husbands Grandmother and he is 79 yrs old so you can imagine
how old this recipe is, they are simply delicious, but I warn you they are very
large.
Dad's Favorite Oatmeal Cookies
1 cup soft butter
3 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats (DO NOT USE INSTANT OR QUICK, USE THE OLD FASHION KIND).
Heat oven to 375F. Grease cookie sheet. Beat butter, brown sugar, eggs and
vanilla together, until fluffy.
Sift flour, baking powder, soda and salt together. Add to egg mixture and blend
well, stir in rolled oats. Drop by tablespoons 3-inches apart on prepared cookie
sheet, and flatten with a fork. Bake 10 minutes or until nicely browned and set.
Cool until firm then lift off sheets and finish cooling on racks.
Peggy from Belleville Ontario Canada
The blackberry wine cake recipe is in the
Sept. 4th newsletter. Jenny in KY sent it in.
Jenny, it is delicious!
Dorothy from WA
Cherry Salad
1 can ( 21 oz ) Cherry pie filling
1/2 cup water
6 oz box cherry jello
1/4 cup sugar
1/2 to 2/3 cup pecans, according to taste
3/4 cup cola
1 small can ( 6-8 oz) crushed pineapple, undrained
Mix pie filling, water, sugar and jello together in a small saucepan and heat on
low for five minutes. Let cool and add nuts, cola and pineapple. Refrigerate
until firm. Best made the day before. Enjoy
Lemon Cloud Pie
1 jar (11 oz) lemon curd
1 cup heavy cream, whipped
1 ready-made graham cracker crust
1 qt fresh strawberries, sliced
Stir the lemon curd until it is smooth. Whip the cream until it doubles in
volume and forms soft peaks. Gently stir a large spoonful of the whipped cream
into the lemon curd to lighten it., Then fold in remaining whipped cream. Spoon
the lemon filling into the graham cracker crust. Top with sliced strawberries.
Refrigerate until serving time. Serves 6-8.
Mocha Truffles
2 12-oz. pkgs. semi-sweet chocolate chips
8-oz. pkg. cream cheese
3 T. instant coffee granules 2 t. water
16-oz. pkg. dark chocolate melting chocolate, chopped
Place chocolate chips in a microwave-safe bowl. Microwave on high setting at
30-second intervals until melted; stir until smooth. Add cream cheese, coffee
granules and water; mix well with an electric mixer on medium setting. Chill
until firm enough to shape; form into one-inch balls and place on wax
paper-lined baking sheets. Chill fo an additional one to 2 hours, until firm.
Place melting chocolate in a microwave-safe bowl; melt as for chocolate chips.
Use a small fork or dipping tool to dip balls in melted chocolate. Return to wax
paper-lined baking sheets to set. Makes 5 to 6 dozen.
BUR
Hi everyone!
Wow, what great responses I received to my requests! Thanks to Nancyb, Sue in Fl
and Bonnie from Washington for the candy recipes. I will print all of them and
get my mother to help choose which ones we will make, but I will definitely try
all of them sooner or later. Also thanks to Bonnie in Washington and Mr. Myron
Drinkwater - Lake Forest, for the chili recipes. I will be trying both of them
soon also.
For Susie Indy - Our Texas Trash is not actually candy. It is our version of
Chex Party Mix, with some additions, but I think our recipe was out before Chex
started publishing its recipe. Nancy has explained to me that the name "Texas
Trash" is copyrighted, so I have renamed it as "Texas This & That" here so that
it could be posted. Here is our recipe which doubles easily:
Texas This & That
1- 1/2 sticks (12 tablespoons) margarine
1/4 cup Worcestershire sauce
3 teaspoons seasoned salt
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
3 cups Corn Chex cereal *
3 cups Rice Chex cereal *
3 cups Wheat Chex cereal *
3 cups Cheerios cereal *
1 cup mixed nuts
1 jar salted peanuts
1 cup pecan halves
1 cup bite-size pretzels
1 cup goldfish crackers
Heat oven to 250 degrees. In an ungreased, large roasting pan, melt margarine in
oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly
coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool,
about 15 minutes. Store in airtight container.
* Note: For each of the cereals, the store brands of those cereals do just as
well, if you can find them. Also, this is a recipe that you can add to or take
away from, according to your tastes.
For Jane Ann in Alabama, and Barbara in Ms., I will have to find some of the
candy recipes, as I left the ones that I had pulled out at my parents' house,
but I will send them in as soon as I can. In the meantime, here is one of them
that I mentioned:
Butterscotch and Cashew Haystacks
12 oz. butterscotch morsels
1 can cashew pieces
3 cups Rice Krispies or similar cereal
Melt butterscotch over low heat. Stir in cashews and cereal. Drop by large
teaspoonfuls onto wax paper. Allow to cool. Store in airtight container. (The
original recipe called for chow mein noodles instead of the cereal, but through
the years, my mother changed it to cereal which was cheaper and our family
actually liked it better.)
Thanks again to everyone who responded and thank you, Nancy, for all of your
hard work. I think that if I made one new recipe every day for the rest of my
life, I still would have many recipes that I have printed from your newsletters
that I wanted to try but ran out of time! In the meantime, I'll keep printing
and cooking! Everyone have a great day!
Vickie, in Liberty, Texas
Perusing the newsletters, I see many of you are
already thinking about holiday candy. Here is a recipe I hope you will enjoy.
Chocolate Fruit Truffles
2-1/2 cups vanilla wafer crumbs
1 can (14 oz) sweetened condensed milk
1 package (9 oz) mincemeat crumbled
1 cup chopped cashews or almonds
1/2 cup chopped candied cherries
2 tbsp unsweetened cocoa powder
1/2 tsp almond extract
Confectioners' sugar
Additional candied cherries (optional)
In a large bowl, combine all ingredients, except confectioners' sugar and
additional candied cherries, until well blended. Chill 4 hours or overnight. Dip
hands in confectioners' sugar. Shape mixture into 1" balls. Rechill if mixture
becomes too soft. Roll balls in confectioners' sugar. Place on wax paper-lined
baking sheets. Chill 2 hours or until firm. Store, tightly covered, in
refrigerator. Garnish with additional candied cherries, if desired. Flavor of
this candy improves after 24 hours. Can be stored in refrigerator several weeks.
grannym IL
Hi Nancy, I need help from my fellow Nancylander's
ASAP....just got a new computer and I need the Home Cooking Software to save all
the recipes I have saved to AOL files. Last time I switched to a new computer
all my recipe files were lost...can't have that happen again....please, what
newsletter was the site for the Home Cooking software in? Or please, send
instructions to me so I can get these transferred before I have to send it back.
My current computer is two months old and started giving me trouble so the
company stood behind their product and sent me a new one....good customer
service. I have to transfer all my info and get it sent back by November 15 so
time is definitely of the essence.
Thank you everyone for your help.
Fran in FL
Hi all in Nancyland. Just love this newsletter. To
Jolene B. in Oregon
My mother-in-law is from Austria and she made this potato dish they called
Affishable (don't know if that spelling is right). I found a similar recipe in
an old church cookbook I got at a garage sale. It was also called Party
Potatoes. Hope everyone who tries it likes it. I make these when I'm making a
pork roast or pork chops because the gravy is so good. PARTY POTATOES- 1 cup
evaporated milk (not sweetened condensed milk) 1 egg 10 large potatoes salt and
pepper to taste Peel potatoes and grind up really fine. I used the old fashioned
hand shredder- we called it a knuckle grinder. Drain off all water from ground
up potatoes (there will be quite a bit). Stir in evaporated milk, egg and salt
and pepper. Pour into buttered 9x13 pan. Bake at 400 degrees for 1 hour
uncovered. Serve with pork gravy. This recipe is so near my mother-in-law's my
family can't tell the difference. Can also be reheated and tastes just as good
the second time. Enjoy
Dianne in Wisconsin
Bacon Mustard Crisps
About 80 crackers
7 slices lean bacon
1/2 cup water
1/4 cup Dijon-style mustard
Place oven rack in middle position. Preheat oven to 450 degrees.
Cook bacon in large skillet until crisp. Place on paper towels to drain and
reserve 2 tablespoons of bacon drippings. Finely chop bacon. In a food processor
fitted with the metal blade, combine water, mustard and 2 tablespoons bacon
drippings. Process until just blended.
In a food processor fitted with the metal blade, combine flour, baking powder
and white pepper. Process to combine. Add margarine; pulse until mixture
resembles coarse meal. Add mustard mixture and pulse until just blended. Add
bacon and pulse one or two times, just enough to blend in bacon.
Place mixture on lightly floured work surface. With a floured rolling pin, roll
dough to a 1/8-inch thickness. Dip 2-inch round cutter in flour and press into
dough.
Place rounds on 2 ungreased baking sheets. Gather scraps and roll out and
continue to cut out as many rounds as possible. Bake in preheated oven for 10-12
minutes, or until golden. Transfer to cooling racks.
Tona in Bama
Butter Pecan Ice Cream Pie
Crust:
1 cup crushed graham crackers
1 cup crushed soda crackers
1/2 cup butter, melted
Filling:
1 1/3 cups milk
1 large box instant vanilla of french vanilla pudding
1 quart butter pecan ice cream, softened
Topping:
Cool whip
1 cup pecan pieces
Mix crust ingredients and pat into bottom and up sides of two 9 inch pie tins or
bottom only if using a 13x9 inch pan. Bake for 8 minutes at 350 degrees. Cool.
Mix filling ingredients until smooth using electric mixer. Pour into cooled
crust. Put into freezer until firm. Remove from freezer and cover with a thin
layer of cool whip and the pecan pieces. Return to freezer. Cover if you will
not be using immediately.
Yield: 2 (9 inch) pies or 1 (13x9 inch) cake pan.
Tona in Bama
I know most of you probably have this recipe. But for
the ones who don't, this is so good.
EARTHQUAKE CAKE
1 box German chocolate cake mix
1 c. coconut
1 c. chopped pecans
1 (8 oz.) Philadelphia cream cheese
1 stick butter, melted
1 lb. confectioners' sugar
Mix coconut and pecans. Pat in greased 9 x 13 inch pan. (Spray pan with Pam.)
Mix cake mix according to directions and pour over coconut and pecans. Mix
melted butter with sugar and softened cream cheese. Spoon over cake. Bake at 350
degrees for 40-50 minutes. (Cake will have crevices down middle like an
Earthquake.
Tona in Bama
FUDGE Nancy, This is for Terese I made the fudge with
the chips and frosting. I used milk chocolate and
cream cheese frosting very, very good. I also made the fudge that Gladys sent
but I don't know what happened. I went exactly by the recipe I put it in the
refrigerator. I let it sat for 4 hours then cut it but it was to soft. WHAT went
wrong.
Byron Bessemer, Ala
We spent last weekend in Frankenmuth MI (and boy! was
it cold!). We also had the World Famous Chicken Dinner at Zehnder's. I am
wondering if anyone has a copycat recipe for their coleslaw dressing. It was
great! Thanks in advance/
SHANNON in OHIO
In regard to Vickie in Texas and her Chocolate Eclair
Dessert, I have made this with chocolate graham crackers, and it was very good,
great for chocolate lovers.
Dairiel
Hi, Nancy, kitties and Nancylanders!
Here is one of my favorite recipe which I don't remember seeing here.
It can be made for just about any occasion, including breakfast, brunches,
picnics, and can be eaten hot or cold.
Potato omelet (tortilla de patatas)
Ingredients for 2 persons (big eaters but can be made for one or for as many as
you like)
2 Potatoes
1 small Onions
2 cloves Garlic
Salt,pepper, herbs of your choice
4 or 5 Eggs
bit of milk to add to eggs for omelet
Peel and cut potatoes, either in slices, cubes or french fries, and fry them in
oil in a skillet. Take them out and put aside.
When potatoes are done, thinly slice an onion and some garlic cloves and fry
them lightly. Add to potatoes.
Mix eggs as if to make your favorite omelet. Then add the potatoes/onion mixture
to the omelet. pour back into your cast iron pan OR put in a pie pan (or 2).
cook over medium-low heat or in a 325 oven till done.
If you have ham or chorizos (Spanish sausages) dice or slice thinly and add to
the onions if you wish before mixing with the potatoes.
I always use my cast iron pan.
Barb from Cle Elum, Wa. - Thank you so much for the cheese filling for the
strudel. I have eaten and enjoyed it often but never thought of making it. I
will next weekend! Thank you again.
This is for Theresa P. who was asking about glazing
sweet potatoes in the Oct. 28th newsletter. This is how I cook them.
peel and slice desired number of sweet potatoes (I'm just cooking for two, so I
use 2 small potatoes)
desired amount of butter or margarine
desired amount of sugar or sweetener
desired amount of cinnamon
Melt butter in iron skillet; add potatoes slices, then sprinkle with sugar and
cinnamon. Cover and cook for a few minutes on med. heat. Turn to coat all slices
of potatoes. Return cover and cook until potatoes test done. Sorry I'm not more
specific in the amounts-you just have to judge for yourself.
Connie in TX
Hi Nancy, this is for the people who wanted crockpot
recipes, I have alot of them and love using the crockpot. I do not know if they
were looking for main dishes or what. I am sending these in as do not want to
take up too much of your space. Thanks again Nancy for this wonderful newsletter
and all your hard work.
Bonnie from Washington
Chili
2 lbs hamburger
1-1/2 cups chopped onion (or to taste)
1 cup chopped green pepper
2 cloves garlic, finely chopped, or equal amount of bottled garlic.
1 can (28 ounces) whole tomatoes, undrained
2 cans (16 ounces each) kidney beans, undrained
1 can (8 ounces) tomato sauce
2 tsp salt
2 TBL chili powder
1 tsp pepper
1 tsp cumin
In skillet (or in my crockpot can do with crockpot as have West Bend) brown
hamburger, drain and turn into crockpot. Add onion, green pepper, garlic,
tomatoes, kidney beans, tomato sauce, salt, chili powder, pepper and cumin. Stir
to combine, cover and simmer at low/medium heat 7 to 10 hours.
Makes 8 to 10 servings.
Good served with cornbread muffins or bread
Garlic bread or just crackers
Plus - I put out small dishes of sour cream, diced green onions
and grated cheese, for everyone to add whatever they want to.
Baked Beans
1 can (54 ounces) S&W baked beans
1 can (16 ounces) S&W baked beans (Optional)
3/4 cup brown sugar
1 tsp mustard
4-5 strips raw bacon, cut into small squares
Garlic powder to taste
About 1/4 cup ketchup
In a large casserole; combine beans, brown sugar, mustard, bacon, garlic powder
and ketchup; mix well and bake at 350 degree oven about 1 hour or combine all
ingredients in crockpot and slow cook. I like in crockpot – do early in morning.
Pork Crock Pot
2 pounds lean pork shoulder, or whatever is on sale, cut into strips
1 green pepper, cut into strips
1/2 medium onion, sliced
1/4 cup brown sugar
2 TBL cornstarch
1 can (20 ounces) pineapple chunks undrained
1/4 cup cider vinegar
1/4 cup water
1 TBL soy sauce
1/2 tsp salt
Turn pork strips, pepper strips, onion slices, brown sugar, cornstarch,
pineapple chunks with liquid, vinegar, water, soy sauce and salt into crock pot
and cook, covered, 7 to 10 hours. Good served over chow mein noodles, regular
noodles or rice.
For Donna in Georgia in regards to the enlargement of
print on your computer. Just hold down the Ctrl key and use the wheel on your
mouse to either enlarge or reduce the print.
Good luck, this has been a God send for me as I am
suffering with the beginning of Macular Degeneration and it sure does help me
see better.
Barbara in Corsicana, Texas
Here's another great alternative for basting your
baked ham.......
1 Cup Brown Sugar, firmly packed
1 Tbls. Prepared Mustard
1 Can Beer
Make a paste of the brown sugar and mustard; slowly add the beer, blending
completely. Score ham and put whole cloves in, then baste with the above
throughout the baking time. It is absolutely delicious, and the only thing I
ever use! ~ Bon Appetit`
Thanks again, Nancy for the best newsletter on the internet!
Phyllis in Bethalto, Il.
How do I find your Crepes section, I have tried
everything.
Thanks Bette
For Linda in10/30; Chicken Enchiladas With Tomatillo
Sauce; in the chicken filling; what kind of dried leaves?
Thank you.
jsham in AR
This is a wonderful cake to make and very different,
everyone will love it.
Cream Puff Cake
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 400 degrees F (200 degrees C). In a large heavy saucepan, heat
butter and water to boiling over medium-high heat. Add flour and reduce heat to
low. Cook and stir until it forms a ball and pulls away from the pan. Remove
from heat and transfer to a large bowl. Beat in eggs, one at a time, beating
well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400
degrees F (200 degrees C) for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat
until smooth. Add pudding mix and beat until thickened. Spread over cooled
shell. Top with whipped topping, and drizzle chocolate syrup over the top.
I have also made just the crust and filled it with Beef Stroganoff, my family
loved it.
Trish in Fl
For Frances in Wesley Chapel..
Thanks for your info on enlarging a printed article, I always wondered how it
was done.
Anita in Brandon
To Mona in KS.
I told the friend of mine who gave the Oatmeal Cookie
Recipe to me lots of folks were really liking the recipe. She told me
that it is an old family recipe. By the way she is from Kansas. Thought you
might enjoy knowing that!
Sandi Hutson in Jasper, TX.
For Merry M. in MN Merry, thank you so very much for
your Brown Sugar Fudge recipe! I didn't know you
could make fudge using brown sugar and can't wait to try your recipe. It sounds
just wonderful! Thank you for sending it in to be posted. You're a real gem!
Nancy, thank you so much for posting the recipe with your "Thought For The Day."
What a great surprise!
For Andrea in Los Angeles, here’s a recipe for a
microwave brown sugar fudge. We called it penuche when my Mom made it when we
were kids; of course hers was the boil on top of the stove kind. Stirring very
well makes the smoothest penuche. If you have to store it for awhile, it may get
sugary, but it still tastes good.
I make various candies each year to keep up the family tradition, but for the
most part if you can’t make it in the microwave, it doesn’t get made!
Microwave Penuche
1-2/3 c. butter
1 c. packed brown sugar
1 (14.oz) can sweetened condensed milk
1-1/2½ t. vanilla
Put butter in a 2-quart glass measuring cup. Microwave on full power for 1
minute. Stir in brown sugar and sweetened condensed milk. Microwave on full
power for 8 to 9 minutes or until mixture is a medium caramel color, stirring
every 2 minutes. Stir in vanilla. Beat with a wooden spoon for 2 to 3 minutes.
Fold in chopped nuts. Pour into an 8” or 9” square pan lined with foil and
buttered. Cool slightly, then refrigerate to set. Cut into squares.
Just a note about the frosting fudge. I have made several different flavors in
the last few years. I add 1/2 to 1 t. vanilla and a pinch of salt to the melted
mixture. It gives it a fresher, more homemade taste.
I judged a pumpkin cooking/baking contest at a Pumpkin Festival in our area
several years ago. Here’s a quick, dip recipe adapted from a recipe entered in
that contest.
Pumpkin Dip
1 c. pumpkin
1 c. peanut butter
1 c. brown sugar
Dash salt
Mix thoroughly and chill. Serve with graham cracker sticks, apple slices or
other dippers.
Eureka, IL
Hi all,
For those of you wondering about the crock pot chocolate lava cake I tried it
last week. The cake cooked beautifully, but the sauce thickened and went to the
bottom of the crock pot. Still tasted great, but no choc. sauce shot out of the
top of the cake. Tasted great, but is very rich.
Genie
Here are 4 dog treat recipes. Don’t forget your
doggy’s treats for Christmas and Thanksgiving! A
little while back I remember someone asking for the peanut butter treats again
so it’s included. I have also been trying to find some vanilla dog treats but
haven’t had any luck. Lots of recipes include vanilla in the recipe but not so
much that it would really stand out. The liver brownies will have your dog
drooling in front of the oven while they bake but, just a warning, I think they
STINK while they are baking (but then I don’t like liver!)
Turkey Gobblers (Pet Treats)
1 cup ground turkey
2 cups white flour
1 cup cornmeal
1 egg
3 tablespoons vegetable oil
3/4 cup water
Preheat oven to 375 degrees.
In a frying pan, cook ground turkey, crumble into small pieces and set aside on
a paper towel. (I run it through the food process to grind it up very fine.)
Combine flour and cornmeal in a large bowl. In a separate bowl, beat egg, oil
and water. Add dry ingredients to wet and mix well. Fold in ground turkey and
mix again. Turn dough out on a lightly floured surface and knead until
thoroughly mixed together. Roll out dough to 1/2-inch thick and cut out shapes.
Place on greased baking sheet and bake 15 minutes or until firm. Cool and serve.
Keep any leftovers in a sealed container in the refrigerator.
Peanut Butter Dog Treats
2 cups whole wheat flour
1 tbsp. baking powder
1 cup natural peanut butter
1 cup milk
Preheat your oven to 375 degrees. Grease cookie sheets. Combine flour and baking
powder. In another bowl combine peanut butter and milk. Mix flour and peanut
butter mixtures together. Turn out onto floured surface and roll out 1/4 inch
thick. Cut out using cookie cutters. Bake 20 minutes or until lightly browned.
Place on racks to cool and store in airtight containers.
Bread Machine Chicken Flavored Pet Treat Recipe
1 cup chicken stock (made with chicken only, dog’s shouldn’t eat onions)
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup Non-fat dry milk powder
1-1/2 teaspoon Yeast
Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a
pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let
rise in warm place about one hour. Bake at 325-degrees for one hour. When all
are baked, turn off oven and leave overnight. Store in airtight container.
Liver Brownies Doggy Treats
3 to 3-1/2 lbs of liver, beef or chicken
1 cup whole wheat flour
2 cups white flour
1/2 cup corn meal
1 med shaker of grated parmesan cheese
Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking
spray and sprinkle lightly with corn meal and set aside. Process liver in food
processor or blender until it’s pureed. Pour into large mixing bowl and blend in
the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will
be thick) and sprinkle lightly with corn meal. Bake until no pink is left,
approx. 30 minutes. Turn the oven off but leave the brownies inside until they
are cool. Cut in pieces. Store in freezer and take out pieces as you need them.
Since they are made with liver, they will get moldy if left out.
Dawn in MN
To Diana in KCK. Be very careful about using Decon on
mice when you have pets. Even if you put the boxes
where your dog can’t get it, after the mouse dies, if your dog or cat finds the
dead mouse and eats it, it will still poison your pet!
Dawn in MN
Good morning to all! I wanted to respond to the mice
subject. Diana in KCK stated that her husband caught the mouse in the jar and
turned it loose in the field behind their house. BE CAREFUL DOING THIS!! If
there are any cats in the neighborhood, they will be able to catch the mice
easier than usual since they are half dead. If they happen to eat them (sorry)
the cats can be poisoned too. I'm sorry this sounds so gross, but it can happen.
Geralyn in NC
Concerning using Decon to get rid of
mice: I wanted to share an experience my son had. He and his wife put out
Decon and the mouse disappeared; however, it apparently crawled in between the
walls or somewhere totally inaccessible before it died. The smell of a dead
animal was horribly incredible and lasted for several days.
So, instead of using a chemical poison, I just put fabric softener sheets around
in all the dark places mice like to hide. Since I started doing that (about four
years ago), I have never seen a mouse or any evidence of one.
Doris in Oklahoma City
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