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 26, 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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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.
For Debi in North Carolina
Here is my Mom and family's recipe for home made dressing (stuffing to you
that are not Southern ha)
1 pan corn bread, crumbled into small pieces, made fresh or can use day
old
6-8 home made (preferably) biscuits, made fresh or can use day old
1-2 onions , diced
4-6 stalks celery, diced
1 TBSP, more to taste SAGE (home made is best)
black pepper, salt to taste I use very little salt as the breads have some
in them homemade turkey or chicken broth from baking the turkey or chicken
-or in a pinch can use the canned variety but is not as rich
1 can cream of chicken soup (Mom didn't use this but I do)
Mix all together , using enough broth to make a really moist, my mom
called it gloppy, mixture. Put in and around turkey , being sure there is
extra broth around the corners of the pan once you get it in the baking
pan.
Bake for an hour or until the vegetables are tender, depending on how much
you have, may take as long as an hour and a half.. You may want to make a
tent over the turkey or chicken to keep it from browning too much, but
uncover dressing at least half the cooking time. This is moist and is
delicious.
For those that like oysters, can mix in a can or two of undrained oysters
in the mixture before baking or as my family did, take some of the mixture
and bake in another pan as most of us didn't care for the oysters and no
juice will creep into the rest of the dressing.
Good Luck, Sharon in TN
To Gerry in New Hampshire: Thank you so much for
being persistent in trying to get one of your recipes posted! I made your
Mocha Oatmeal Cake and it was very, very yummy and
oh so pretty! I loved the glaze - it was the perfect consistency and made the
cake so beautiful. My family absolutely love it! Thanks so much for sharing! I
will definitely make it again!
~Anna in MO(Am I the youngest one here? I'm only 23, but I've been cooking and
baking since I was a young girl.) ~
Nancy Is this correct? Cooking for 2 hours seems
excessive..... Maybe it should be COOL 2 Hours
Please check and reply
Joan in Oh
This is for Janet McKinney in Hudson Falls, NY who was requesting Eggnog
Recipes.
Here is a TNT that my family loves!
Heat oven to 425. Prepare 1 pie crust as directed on package for one-crust
filled pie using 9-ince pie pan. DO NOT PRICK CRUST!
Bake 425 for 7 - 9 minutes or until light golden brown. Reduce oven temperature
to 350.
In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially
baked crust. Sprinkle with nutmeg. Bake at 350 for 30 - 40 minutes or until
almost set. (Center of filling will be soft.) Cover edge of crust with strips of
foil after 15 - 20 min. to prevent excessive browning. Cool 2 hours or until
completely cooled. Store in refrigerator.
Amanda in Spring, TX
Comment
Yes it should be cool 2 hours not cook.
Nancy
I made the crock pot dressing
for Thanksgiving and it was a hit. it is so easy and good and frees the
oven for the big bird.
I am a senior. 64. Lin
Nancy, a friend said she would like
help with using computer (as we do in copying
recipes from Nancy’s). Seems like I remember someone giving information about a
website that gave help to seniors at no charge. Could this information be
repeated?
Peggy NELA
I wanted everyone to know, I took some
sweet potatoes to my daughter in laws for
thanksgiving, in a roaster. I wrapped it in a blanket and they stayed warm till
ready to serve 1-1/2 hr. later. I didn't have to worry about using her oven
which was already in use. I was excited and wanted to share with all my friends
in Nancy.
Robert's wife in Ohio
My daughter-in-law made this for thanksgiving. It was
delicious.
Sausage Spinach Bake
1 pkg. [6oz.] savory herb flavored stuffing mix
1/2 lb. bulk pork sausage
1/4 cup green onions
1/2 tsp. minced garlic
1 pkg.[10 oz.] frozen chopped spinach, thawed and squeezed dry
1-1/2 cups [6 ozs ] shredded Monterey jack cheese
1-1/2 cups half and half cream
3 eggs
2 tbs grated parmesan cheese
Prepare stuffing according to pkg. directions. Meanwhile, crumble sausage into a
large skillet, add onions and garlic, cook over medium heat until meat is no
longer pick. In a large bowl, combine the stuffing, sausage mixture and spinach.
Transfer to a greased 9 x 13 in. pan. Sprinkle with Monterey jack cheese.
in a small bowl combine cream and eggs, pour over sausage mixture. bake at 400
degrees for 30 mins. Sprinkle with parmesan cheese, bake 5 mins. longer or until
a knife inserted near the center comes out clean.
P.S. she mixed monterey jack cheese with other ingredients. enjoy
Robert's wife in Ohio
Re: the Nov. 6 newsletter,
tomato soup recipe was mentioned but did not give the date it was
featured. I did a search but as usual, my searches in the search box do not
bring the desired recipe. I typed in the google box tomato soup cake and clicked
on Nancy's newsletter (not the WWW.) Why doesn't the recipe come up for me? I
hope someone can tell me when this recipe first appeared.
Cathy K
Sarah in MN ( November
24th newsletter) asked us to share memories of our favorite Christmas gift.
When I was a young girl ( about 12 years old) all I wanted to do was read. I
would always have a pile of books next to my chair or bed so that as I finished
one book I would move on to the next. My Mother began to worry that I was not
socializing enough with other children. She told me she would take my library
card unless I promised to go out side and play with other children for at least
two hours every day. That Christmas under the tree was a column of books about 3
feet high, My Mother had given me what she knew I wanted most in spite of her
concerns.
One year I collected costume jewelry at yard sales and bought left over costumes
marked down after Halloween. I put together a box of dress up scarves and hats
and costumes and jewelry for my 4 year old niece. it was her favorite gift. Her
mother tells me that everyday she would come out of her room dressed in the most
absurd things . She used it for over a year.
A gift box of drawing paper, magic markers, paints, glitter, stickers and other
art supplies is always good for young children. They have some inexpensive,
usually around $10 kits with water colors, markers and colored pencils at dollar
stores. I made pillows with my two young grandnephews and nieces. They selected
fabric and we sewed and filled them. Their Mother tells me they take them
everywhere.
Margo/Boston
I found dark
chocolate-raspberry swirl chips at Target.
grannym IL
Nancy,
I have a question for Doris in OKC, Nov.24th newsletter pertaining to the
rainbow ribbon mold. I went to the web site and
copied the picture with the recipe, but went back to the picture that was made
in the bundt pan for the colors. The pretty blue Jell-O in the bundt pan would
be what flavor? I use sugar free Jell-O and am not familiar with a blue color. I
know they had some 'funky' flavors for kids that were blue, but do they have
blueberry or some other flavor for that turquoise color? Being a member of the
Order of Rainbow girl from the past, I would have to use the 7 color stations
for the rainbow.
Looking forward to the newsletter on Sunday. I'll have to stay really busy
tomorrow so I won't miss it too much. I usually us the archives and check things
out. Or just cook all day and get ready for Christmas gifts. My refrigerator is
full right now--I've got to start giving away soon.
Jae in 55 (for a month) in Luther, OK , just outside OKC
In the 11/24th
newsletter Gussie in South Louisiana (St. Landry Parish) emailed a recipe.
Both of my folks are from Bunkie, and I was born there. My earliest years were
in Melville.
Linda from Bayou Country, La.
This is for those who are requesting a recipe for
kolachys. This is the recipe my mother always made and the one that my sisters
and I use. For the person looking for the potica, my oldest sister used to make
it all the time, got the recipe from her mother in law. I will email her for the
recipe and forward it on.
Gloria (SC)
The dough consists of 1# flour (4 cups), 1# butter (no substitutes) and 1# cream
cheese. Mix together as if making a pie crust, then, form into a ball.
Refrigerate 4 hours or overnight in a ziploc plastic bag. To bake, divide into
quarters and roll out on a dusting of flour and sugar, about 1/4 inch thick.
Using a pizza cutter or a knife, cut into 2-3 inch squares. For the filling, we
always used Solo brand filling, although, when I was still in Ohio, we found
fresh filling when we visited the Amish areas of the state. Fill with 1/2
teaspoon of filling, folding opposite ends of dough over and pinch to seal.
Place on greased baking sheet. Brush with beaten egg and 1 tablespoon of water.
Bake at 375 degrees for 10-12 minutes. I find it easier if I use a spatula to
loosen then when they are still warm. I have frozen these in plastic containers,
with wax paper between layers for up to 6 months. Hope you enjoy these. They
were a staple at our house during the holidays.
(We got the filling from a place called Smith's Bulk foods, which is a very
small place that has fresh fillings. They list them as pie fillings, but we used
them in the kolaches. Smith's is located at 5413 S Mt Eaton Rd, Dalton, OH 44618
330-857-1132. It is located off St Rt 94. We also purchased a lot of items at
The Ashery, which is located at 8922 St Rt 241, Fredericksburg, OH 44627
330-359-5615. I will be going back for a wedding in October and am looking
forward to stocking up. I grew up in Cleveland, which is an ethnic location and
down here, we don't find much ethnic foods. If you are ever in the Cleveland
area, check out the West Side Market, which also has fillings, but so much more.
It has a meat, vegetable, fruit and so much more. This is where I get my Smokies
(think Slim Jims, but oh, so much better and homemade kielbasa (not like
Hillshire, so much more flavorful.)
Speaking of substitutes in the
November 24th newsletter, we’ve been asked
about substitutes for rum. Here’s our answer:
Some of the best pastry chefs will say that there is no substitute for rum. (And
we don’t know of anything else that will work for flambé.) But for those who
don’t have rum in their homes and would like to try some of those special
holiday recipes that call for rum, we thought we would suggest a substitute.
In the spice aisle of your grocery store, with the flavorings and extracts, you
will find a rum flavoring. Add a touch of this flavoring to apple juice for a
rum substitute that works quite nicely. In a pinch, if you don’t have that rum
flavoring, use just the apple juice.
Dennis Weaver, www.preparedpantry.com
Nancy, I am Gussie from South Louisiana (St. Landry
Parish). I know I am still as dumb as a box of rocks. I printed out the recipe
for the CAKE BON BONS. I cannot find it. If some one would be so kind as to lead
me in the right direction to find it, I would be OH so happy. Thanks to all of
my Nancylander's family and God Bless.
This is for Janet McKinney, Hudson Falls, NY in the
11/20 newsletter, looking for eggnog recipes. Hope this is something she was
looking for.
Eggnog Cherry Nut Loaf
2-1/2 cups all purpose flour
3/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 beaten egg
Homemade Eggnog or 1-1/4 cups dairy eggnog
1/3 cup oil
1/2 cup walnuts or pecans
1/2 cup chopped maraschino cherries
In mixing bowl, stir together flour, sugar, baking powder and 1 teaspoon salt.
Mix egg, Homemade Eggnog or dairy eggnog and cooking oil. Stir into dry
ingredients, mixing well. Fold in nuts and cherries. Turn into two greased 8x4x2
inch loaf pans. Bake at 350 degrees for 45-60 minutes or till done. Cool in pans
10 minutes. Remove from pan, cool on wire rack. Makes 2 loaves.
Homemade Eggnog: Beat together 2 eggs, 1 cup light cream, 1/4 cup sugar and 1/4
teaspoon ground nutmeg. Makes 1-1/4 cups.
Also, for Cheryl in Ohio, hope your cream cheese filling turned out OK for your
kolachys. Where in Ohio are you? I am originally from the Cleveland area.
Nancy, thanks again for allowing us to be a part of the best newsletter.
Gloria (SC)
For Jae, in Central Ok. Just wanted to let you know.
You might try using flavored creamer next time you make your Hot Chocolate Mix.
About 3 years ago when I was making it I accidentally picked up coffee creamer
with hazelnut. Loved it. I have also used the caramel flavored. It gives your
Mix a different flavor. Also Happy earlier Birthday to you.
Hope everyone had a Nice Thanksgiving Day.
Have a Nice Day!
Janice from Texas
Lemon Pudding Cake
2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 egg yolks, room temperature
3 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest
1/4 cup fresh lemon juice, strained
1 cup milk
4 egg whites, room temperature
Preheat oven to 325 degrees. Adjust oven rack to center position. Lightly butter
baking pan or custard cups of your choice. Bring several quarts of water to boil
for water bath. In a large bowl, combine butter, sugar, and salt; beat until
crumbly. Beat in egg yolks and flour, mixing until smooth. Slowly beat in lemon
zest and juice; stir in milk. In a large bowl, beat egg whites until stiff peaks
form. Gently whisk whites into batter just until no large lumps remain.
Immediately ladle batter into prepared baking pan or custard cups. Do not pour;
otherwise, the first cups get all the froth and the later cups get all the
batter. Set a roasting pan onto oven rack. Lay folded dish towel onto bottom of
roasting pan; set custard cups or baking pan on top of towel. Pour enough
boiling water into roasting pan to come halfway up sides of baking pan or
custard cups. Bake 25 minutes or until pudding cake center is set and springs
back when gently touched. Remove roasting pan from oven and set on a wire rack.
Let pan or cups continue to stand in water bath for 10 minutes. Serve at room
temperature or chilled. Makes 4 to 6 servings.
Star
I am hoping that someone has a good baked apple
recipe to share. I recently ate a delicious baked apple that was baked whole and
had as one of the ingredients raisins in the middle and some other ingredient,
also a cherry on the top. Can anyone submit a recipe similar to this?
Thanks a lot, Joyce in Ky.
I'm looking for a recipe for
peanut butter schmeer. It's made with peanut butter & molasses, not sure
if there are any other ingredients. We bought some while visiting Pennsylvania
Amish country, would like to try making it. It's sort of a dip, which was served
with pretzels. Can you help?
Thanks, Elaine Boyle
Hi, Nancy!
I hope you and your furry babies are enjoying planning for the upcoming
holidays.
Sarah in MN in the 11/24 newsletter asked
your readers to reply with our favorite Christmas presents from our childhood.
When I was about 12 or so, my Grandma gave me, my sister and my cousin a very
special Christmas present. We each got pieces of antique china from her, that
had belonged to my Grandpa's step-mother. I got the sugar and creamer, my sister
got a tea cup and saucer and I've forgotten what my cousin got. It was wonderful
to receive something so delicate and sentimental, and I have the creamer and
sugar displayed on a shelf by my kitchen window today.
I think we sometimes go overboard with spending too much on things people may
not need or use, instead of giving them reminders of their heritage. Maybe Sarah
has a family heirloom she can pass on to her family, or she can give her
children or grandchildren one-of-a-kind scrapbooks or photo albums of her family
history. It's not necessary to spend a lot of money to create a wonderful memory
and put a smile on a loved one's face.
Just a thought. Hope all in our family are doing well.
Sharon in Texas
What to do with Leftover
Cranberry Sauce?
If your refrigerator looks like our refrigerator, there’s some leftover
cranberry sauce tucked away somewhere. Rather than throw it out, turn it into a
treat. (These tips work for both whole-berry and jellied sauces.)
Mix that cranberry sauce with cream cheese to make an attractive and tasty
spread for bagels or toast or use it to fill celery sticks as an eye-catching
addition to an appetizer tray.
Cranberry sauce makes an unusual and delicious topping for ice cream. For a
great sundae, top ice cream with cranberry sauce and sprinkle with nuts or try a
festive banana split with a little cranberry sauce tucked under the whipped
cream.
Heat it in a saucepan or microwave with a little butter and orange zest to make
a terrific glaze for ham or chicken.
I made the frosting fudge
with green chips and white frosting. Poured 1/2 green in pan added a
layer of choc chips and then rest of green. Chocolate melted enough to use a
knife to swirl the choc thru the green.
When making the German Chocolate frosting with chocolate chips was afraid it
would be too soft so added 1/2 extra of chips and it is fine texture.
Thanks again to the one who shared I have had fun and passed it on to others. I
bought caramel frosting to try with white frosting and will add pecans.
Since some were so nice to share the frosting fudge I thought I would share one
of my favorites – tasty and pretty.
Applesauce Candy
2 C sugar
1 large box Jello whatever flavor you want
2 envelopes plain gelatin
2 C applesauce
Mix all together in pan. Cook to 226 degrees. Grease a foil lined pan at least
8x8. Pour in - when set cut into squares and roll in powdered sugar or
granulated sugar. My preference is raspberry jello -- for Christmas have made a
green batch and a red batch and then cut out small Christmas shapes with cookie
cutters. Of course you have to eat the scraps. Thanks again Nancy for this great
list and all your and the furballs work.
Barbara Garrett
Hi Nancy,
Cold here in Calgary. minus 25 degrees. I have a question about the Pepper Jelly
Dip. What is Tony's seasoning? It sounds just the thing to make for Christmas.
Thanks Tona in Bama.
Caroles with an "E" in A cold snowy Calgary
Some Links about gift baskets and cookie baskets for Jean ann in Diamonhead,
MS., Lynette in N.Y.
For JeanL who is looking for an easy way to make her
food more tasty, just open a can of Campbell's cream of
chicken or cream of celery soup and heat and pour over the chicken also
make a gravy with Lipton's dry onion soup mix for the patty very tasty. Good
luck.
Peggy from Belleville Ontario Canada
Hi Nancy, kitties, and all,
I was reviewing my December cooking plans and came across this recipe from my
mom (who is 85). This is an old family recipe. I am not a fruitcake lover but I
love this cake. The cake is full of fruit but different than most fruitcakes. My
mom always made the cake and decorated it with cut candied cherries (red and
green) to make red flowers with green stems on the top. This is a cake that you
only need to serve a small piece as it is so rich. And it keeps forever.
Thanks, Nancy, for all your work. You are truely something to be thankful for! I
so enjoy reading about all the other readers.
Enjoy~ Bev in Michigan
Tennessee Nut and Jam Cake
1 cup sugar
1/2 cup butter
2 eggs
2 cups flour
1/2 cup buttermilk
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon each: cinnamon, nutmeg and allspice
1/2 cup ground raisons
3/4 cup chopped black walnuts
1 1/4 cup chopped pecans
8 oz. coarsely ground figs
8 oz. coarsely ground dates
1 cup blackberry jam (can substitute if necessary)
Cream sugar and butter until well mixed, add eggs and blend. Sift flour with
salt and soda, mix in with buttermilk. Blend in rest of ingredients. Pour into
2-- 9" cake pans that have been greased and floured.
Preheat oven to 325 degrees. Bake for about 1 hour until springs back at touch.
In first half hour, put a sm. pan with a little water in it in the oven with the
cake.
Cool and frost:
2 eggs
1 1/2 cup sugar
1/4 cup milk
Mix and cook on stove over low heat until thick.
Add:
1/4 cup butter
Beat until cool and add:
3/4 cup black walnuts-chopped
1 1/4 cup pecans--chopped
1/2 cup raisans
1 whole fresh coconut grated (or substitute canned or frozen)
Does anyone have a recipe for
hot cocoa MIX: that you still need to add milk to, not water. I don't
need a recipe for cocoa to make on the spot, but a dry mix that requires milk to
finish it...tastes old-fashioned that way! I know it will be cocoa, sugar, and
salt, but have no idea of quantities! Thanks in advance. Sue in Washington
Dear Nancy: I hope everyone has had a wonderful
Thanksgiving, and now getting ready for Christmas. In the Nov. 24th newsletter
Sue from North Carolina asked for recipes for Black Walnut Cake, and this is the
one I use often. It is called 125 YEAR OLD BLACK WALNUT POUND CAKE. After a
friend gave me the recipe and I tried it, I went back and asked him if he
thought they had Crisco 125 years ago. I don't think so. It has been changed
somewhere along the line from lard to Crisco I guess, but it is good anyway. We
are having lovely weather here on the East coast, and hope it continues for a
while. I am just not ready for the cold and snow yet.
Nell in VA (78)
125-YEAR OLD BLACK WALNUT POUND CAKE
2 sticks softened margarine or butter
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 tsp. baking powder
1 cup milk
1 tsp. black walnut flavoring
1 tsp[. vanilla extract
1 cup black walnuts, chopped
Cream margarine or butter, Crisco, and sugar. Add eggs one at a time, and mix
well. Sift flour and baking powder together and add alternately with milk. Add
flavorings. Mix small amount of flour with walnuts and add to mixture. Pour into
greased and floured tube pan. Bake at 325 deg. for 1 hour and 20 minutes, or
until toothpick inserted near center comes out clean.
Here's a quick easy caramel
corn or popcorn ball recipe that the speech teacher used to bring for her
kiddos. Make a roaster full of popped corn. Mix 1 Cup honey or waffle syrup (or
1/2 C of each) and 1 Cup sugar. Cook until the sugar melts. Then add 1 C. smooth
peanut butter. Pour over the popcorn and stir until all is coated. Let dry and
enjoy!
Jae in central Oklahoma
This is for Barbara in Corsicana, TX (newsletter
11/24) who wants to know where to find the fudge
recipe. You could find the recipe for Easy Peanut Butter Fudge in the
Nov. 14 newsletter.
Eleanor in VA
To Doris:
Your recipe for Orange Slice cake in the Nov. 24th newsletter sounds very good
(thanks). One question, however. You specify:
1 lb orange slices, cut up in small pieces
Is that orange slices from fresh oranges? Dried orange slices? Candied orange
slices? Candy "orange slices"?
Thanks, Jeff in L.A.
For Sarah, in MN looking for
creative Christmas gifts.
A couple of years ago I was a) broke, and b) had been sick, and couldn't manage
the usual shopping efforts.
What I did was put together a 'Mom's Cook Book'. Used a 3-ring binder, and
divided into sections. I used different pale colors of paper for different
sections, and used some of the clip art I had on my PC, as well as finding some
on the 'net'. (Suggestion: Go to Google, pick a topic, for example, "woman
cooking", and click on the word 'images' above the search box. The program will
return pages of pictures. You can click on one that you like to bring up a
screen from which you can cut and paste it into your WP program.)
I used family recipes and others that I had been using, added a section of
household hints, another section with some Christmas stories and poems, etc.
Mostly, just about anything I could think of. And you know? It was probably the
most popular gift I'd ever given those 5 grown-up 'kids'. My oldest son's wife,
who is from Mexico City, just loves it. I was there for Thanksgiving, and she
showed me how she had it marked and bookmarked. And I think I'll 'update' it for
this year. You could always include some family stories, etc. And it really
doesn't cost much.
You can find just about anything online, and you could even include family
photos. You could also use something such as Calendar Creator to make calendars
on which the pictures would be family photos, or you could mark family
birthday's with small photos of the person.
Unfortunately, my head is always waaaaaay ahead of my energy and strength and I
have all these wonderful ideas, but not the stamina.
Jeanlock in McLean VA
Nancy I hope you had a nice day off on Saturday. We
are so grateful for the newsletter and how many days that it comes out. I know
when you don't sent one on Thursday I have withdrawals. This week it is
Saturday. I have a question for the members about the GT
express 101. Does it do a good job of cooking and do the members like the
meals that they have made? The reason I am asking it looks easy to make a meal
in them. Do they really work?
Susie Indy
Comment
On Saturday I drove over to Muleshoe, Texas and spent the day with the Marple
clan. Some of them could not make it in on Thursday so we all got together on
Saturday. There was turkey, ham and all the fixings. It was great to see
everyone.
I am thankful for many things this year. One of
things I am most grateful for is being able to put this newsletter together each
day and having (family) members enjoy it.
Nancy
To Merry M in Minn. Thank you for the
Kolachy Dough Recipe. It's sounds great with all
the fillings. Now all I have to do is try to convert this wonderful dough recipe
into 'Bread Machine' language. If anyone has done this I would love your help. I
have heard great things about yeast doughs being made in the bread machine using
the 'dough only' cycle. So all you wonderful Nancylanders feel free to join in
with your suggestions. There's nothing more delicious than these old European
recipes.
Thanks, Judie/So.Calif.
Nancy: In response to the request from Sue from North
Carolina in the 24 Nov Newsletter, I submitted a recipe for Black Walnut Layer
Cake in response to Sue Brown from North Carolina (suspect same person) request
11 Nov. My submission was printed as the first recipe (page 1) in the 14 Nov
Newsletter. Also in that same newsletter on page 3 (1/3 way down page) Mary,
Green Brook, N.J. posted a recipe for Black Walnut Pound Cake. I submitted 2
additional cake recipes with black walnuts as a primary ingredient but couldn't
locate them today so in keeping with the holiday Newsletter rules, here is one
of the previously submitted recipes. I will submit the second one tomorrow.
Mr. Myron Drinkwater - Lake Forest, CA
FALL HARVEST CAKE
Cake:
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1 cup vegetable oil
1/2 tsp vanilla
4 large eggs
2 cups all-purpose flour, sifted
1 (16 oz) can pumpkin
1 large apple, peeled and chopped
1 1/2 cups black walnuts, chopped
Icing:
3 1/2 cups (1 lb) powdered sugar
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Preheat oven to 350°. Generously grease and flour a bundt or angle food cake
pan. In a large bowl, thoroughly mix sugars, cinnamon, baking soda, salt,
nutmeg, ginger, vegetable oil, vanilla and eggs. Add the flour 1/2 cup at a
time, beating after each addition. Mix in the pumpkin. Stir in the chopped apple
and nuts by hand. Pour into the prepared baking pan.
Bake in the preheated oven for 70 minutes. Because of differences in ovens, test
the doneness of the cake by inserting a wooden toothpick into the center of the
cake is several places. If the toothpick comes out clean the cake is done. Let
cake cool for 20 to 25 minutes. Remove from the pan and spread with icing
prepared by blending all of the icing ingredients until smooth. Store cake and
leftovers in the refrigerator.
Yield: 12 servings.
Hello all,
We're all fat and sassy after our Thanksgiving day dinners. Mine was great with
family at home. I had kind of mixed results with my recipe choices. I tried the
Crockpot Stuffing and did not care for it at all. I didn't like the mushrooms
mostly but also the texture was almost runny, kinda greasy like. Was not a
success. The hit of the day was the grape salad though I thought it was
needlessly oversweet. I used the 1/2cup sugar in the dressing and then another
1/2 cup to toss the nuts for topping and I think I could have used 1/2 cup total
with better results. I noticed someone asking whether this recipe was a salad or
desert. I was planning on having coleslaw but found such beautiful grapes that I
had to use them. It's a great recipe which I've already had requests for but
next time I think I'll adjust the sugar. I also tried the crockpot corn with the
cream cheese. It was OK but not really an outstanding holiday recipe. I think I
prefer brussel sprouts or some such instead for Thanksgiving. But our daughter
and grandbaby were with us so all was well. It was a beautiful, blessed day and
I hope you all had the same.
Linda Boyles, Fairborn Ohio
This is for Jean L who lives in a retirement
residence. Jean, I don't know just what a low glycemic
index diet is but does it preclude the use of the Campbell's cream soups?
I like to cook beef patties in mushroom soup and use the mushroom "gravy" over
rice. Mushroom soup also perks up
green beans. That's my suggestion.
Lesleigh in PA
I do not know who sent in the
Bourbon cake recipe, but I cooked one two days before Thanksgiving. I
used sweetened cranberries instead of cherries, and the cake made up one tube
cake pan, plus one bread loaf pan and one mini loaf pan. I cooked it over one
hour and forty minutes, until toothpick came out clear. When I cut into it, it
crumbled. You really tasted the bourbon, but it crumbles so bad you have to eat
crumbles. Can you tell me what I did wrong? The cake mixture was very thick, and
I went right by the directions. I make cakes all the time, but this is the first
time have had crumbles instead of slices. Sure would like to know what I did
wrong.
Betty T. Ga.
Can you freeze left over turkey
gravy and if so how long can you keep it in the freezer.
Sally in PA
To Sarah in MN-one of the very
best Christmas presents my family ever received was given to us when my
husband was in the hospital with his first cancer surgery. A neighbor found out
I didn't have much for my 4 children for Christmas that year.
On Christmas eve she brought over one of her son's Christmas presents for our
family. It was a monopoly game. I could not reciprocate, but she was very firm
in saying they just wanted to help us have a nice Christmas. I still remember
that lady and her son to this day, and that was 25 years ago. It really is not
the "what" that is important, but the "thought" that makes a gift important. Or
at least it seems that way to me. I still have warm memories of Judy and Todd,
and have asked for blessings on them many times since then.
Kim in Streetman TX
Hi Nancy! and all the wonderful people in Nancyland!!!
I am hoping someone might have an easy chocolate
cheesecake type recipe. This was shaped like a ball, and covered with
mini chocolate chips, and we used the graham cracker sticks to dip into it. Was
magnificent!!! thank you Nancy, for all the work you do! Happy holidays all!
Avagail in Mo.
I am hoping there is someone out there that will be
able to help me. I have a 15 month old grandson, and for a
Christmas present for his mother I would like to help him make some kind
of present. I know my daughter would rather a present made by him, than
something bought. Thanks so much.
Rose in NC
Hi Nancy I am wondering if your following would have
a recipe for pumpkin squares the recipe was on a
Bisquick box years ago the Bisquick is the crust of
the bar and the pumpkin is on the top much like a
pumpkin pie I have made this request before but heard nothing back perhaps I
sent it to the wrong address. If anyone knows of this recipe I would appreciate
your help
Thank you Lorie in Orlando Fl
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