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 9, 2006
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
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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.
Does anyone have a recipe for
chocolate fudge that has peach brandy in it.
I lost my recipe.
Thanks, Sue from Ky.
Chocolate Pecan Angels
1 cup mini semi-sweet chocolate chips
1 cup chopped pecans, toasted
1 cup sifted powdered sugar
1 egg white
Preheat oven to 350 ° Grease cookie sheets. combine chips, pecans and
powdered sugar in medium bowl. Add egg white, mix well. Drop batter by
teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 11 to 12
minutes or until edges are light golden brown. Let cookies stand on cookie
sheets 1 minute. Remove cookies to wire racks; cool completely
Source:
"Favorite Brand Name Bake Sale Cookbook"
I looked VERY CAREFULLY in the
November 5 Newsletter, but the Tomato
Soup Cake Recipe was not there. However, I decided to keep looking. Thank
goodness, I found it in the November 4
Newsletter.
I just thought maybe someone else might have trouble locating this recipe.
Karen T
Dear Nancy, I am rather new on here and am loving
it. I love the recipes and the help everyone gives. had to have my husband
show me how to do this. I would like the recipe for copycat/clone mounds
candy bars. I found one that uses potatoes , but, I think there is another
one different. I appreciate you and all the friends on here so much. you
have given me so many nice ideas.
Sincerely, Penny West Virginia
In the Nov. 8
newsletter Donna in Colorado wanted to know how many seniors are
subscribers to the newsletter well here is another one I am 71.
Rita in Grand Island NY.
Oops I forgot again that is was Thursday.
The newsletter was already done so I am sending it out.
Nancy
Hi, Donna from Colorado. This is Bunnie also from
Colorado (Parker). I, too, am 70 and dearly love reading recipes or
watching some of them on TV. Nancy, of course, is the BEST of all!! I just
love this newsletter!
Unfortunately, I just found out yesterday that I am unable to get into my
clothes because I love the cold butter on bread just like a bunch of you
guys. I’ve gained 40 pounds since I moved here in July! Now, I have to
lose it, so I need numerous TNT recipes to get rid of this weight. I’ve
really been bad these past 4 months because I am so happy here and love
the sweet butter so much. (Incidentally, sweet unsalted butter is always
fresher than salted butter. That’s why so many cooks recommend it; it also
tastes better.)
Anyway, HELP: I need low fat—sob, sob--recipes.
Can any of the skinnys out there help us? There must be some kind of
secret dieting recipes.
Again Nancy, Siggy and Ditto, we love you. Thanks for a super newsletter.
Bunnie from Colorado
Hello everyone. These are for Caryn in NC & Carole
with an e in Calgary.
HERBS FOR BREAD DIP
1 loaf Italian, Cuban, or French bread, sliced
1/8 tsp. salt and ground pepper and dried red pepper flakes
4-5 grinds of whole fresh pepper
1/2 tsp dried oregano and dried rosemary
3/4 tsp. dried basil and garlic powder
1 T. commercial powdered Romano cheese
1 tsp. sundried tomato flakes (we usually omit this, or drop in a tsp. of
oil pack if have them)
Add extra virgin olive oil, the most fragrant you can find, & stir to
blend.
This was the original mix when a Carrabas first opened near us; it has
been downscaled now to mostly basil and a pinch of sugar or something else
that is sweet. Not as good.
LOUIS PAPPAS' FRESH HERB DIPPING OIL (adapted a bit)
1/4 c. ( 4-5 stems ) Italian parsley
1/8 c. ( 2 'heads') curly parsley
1/2 heaping T. minced garlic
1/2 T. red wine vinegar
1/2 T. sherry vinegar
4-5 large leaves basil
1 large strand of thyme leaves (leaves only)
1/8 tsp. dry red pepper flakes
3/4 tsp. dried oregano
3/8 tsp. salt
1 1/3 T. grated commercial Romano cheese
1 1/2 T. extra virgin olive oil
Chop all to blend; transfer to a covered container and chill till needed.
Will keep 2 weeks, maybe more, we never have it that long. To serve, bring
to room temperature, put a little in the dipping plate (s) and add plenty
more good fragrant oil. Makes enough for 6 servings with a meal, easy to
multiply.
The original recipe was in Mr. Pappas' book "Louis Pappas' New Generation
Greek Cuisine", which he wrote after leaving the famous family restaurant
in Tarpon Springs FL.
This is really wonderful stuff ! Enjoy.
Marilyn in FL
Hello Nancy and fellow foodies. Doris requested
how to do a turkey breast in a slow cooker. This is great for smaller
families all year too, and the only way we do it any more, so easy.
Crockpot Turkey Breast
5 to 7 lb. breast if you have a 7 qt. cooker, 3 lb. half breast or up to 4
lb. in a 6 qt., ribs in and skin on
2 c. water
Seasonings, any or all: Salt, pepper, garlic salt, garlic powder, oregano,
rosemary, tarragon, parsley flakes, dried red pepper flakes, dried minced
onions, bay leaf (remember not to eat the bay leaf if using)
Mix seasonings; gently loosen skin & push seasonings under; rub any left
over on the outside of the skin. Put in cooker and add water. It will not
completely cover. Put cover on tight and cook on Low for 10 to 12 hours.
Make gravy from broth (mix 3/4 c. flour with a few T. white wine or apple
juice) and stir into the bubbling broth after meat is lifted, and if you
want more, add canned broth and more flour paste or a jar or 2 of good
turkey gravy made up. If you prefer, you can cook noodles in the broth
instead.
Nancy, I'll send two herb dips for Caryn in NC and Carole with an e in
Calgary, one dried and one partly fresh herbs in another email so you can
split these recipes if short on space. Marilyn in FL
Just came in this weeks mail the new quarterly publication from
www.Kraftfoods.com/share . It is
free and is mailed to you 4 times a year with all kinds of delicious
recipes. This was in the current one.
Baked Crab Rangoon
1 Can 6 oz White Crabmeat drained, flaked
4 oz (1/2 of 8 oz pkg) Phildelphia Neufchatel Cheese
1/4 Cup thinly sliced green onions
1/4 Cup Light Mayonnaise
12 wonton wrappers
Preheat oven to 350 degrees F. Mix crabmeat, cheese, onions and
mayonnaise.
Spray 12 medium muffin cups with cooking spray. Gently place one wonton
wrapper in each cup. Allowing edges of wrapper to extend above sides of
cups. Fill evenly with crabmeat mixture. Bake 18 to 20 minutes or until
edges are golden brown and filling is heated through. Serve warm. Garnish
with chopped green onions if desired.
Kitten in Buffalo
I am looking for a
"diabetic" Angel food cake. My sister is in very poor health due to
Diabetes. We are waiting for Dialysis to start. She is craving Angel food
cake. I would like a TNT recipe. Thank you very much.
Mz Boop
Well Sunshine, I've been reading and enjoying all
the postings on grits and wasn't going to
take up space with a submission. I love grits and use both the quick and
instant Quaker brand grits. I really don't see that much difference
between the quick and instant. My wife won't eat grits and also corned
beef hash while I love both. I therefore usually buy the package of 12
packets of grits and use two packets in a bowl with water in the microwave
on HIGH for as long as necessary to get the consistency I want. I mostly
just add butter, salt and pepper, but sometimes I will doctor the grits up
cutting up fried eggs and stirring them into the grits. Many years ago one
of my navy buddies would eat grits with maple syrup stirred in. Never
tried that as it just didn't appeal to my sense of taste.
Also wanted to add to the many postings on
Sloppy Joes. The recipes all sound good, but
I've found I can't improve much on just some browned and drained ground
beef with a can of Sloppy Joe mix stirred in and heated. Really simple and
tasty on a hamburger bun. We've used several brands of the canned Sloppy
Joe mix over the years and have found them all to be pretty much the same.
No fuss with a lot of ingredients and still wholesome and filling food.
Nancy, it's been said over and over by probably every member of the
newsletter, but
it is the highlight of my day to spend what time is necessary to read
every posting in each of the newsletters and we all have you to thank for
this great adventure into cooking and helpful tips. Mr. Myron Drinkwater
- Lake Forest, CA (Age 68)
THE SECRET TO GOOD GRITS:
Whatever brand of grits used is personal preference; my family likes Jim
Dandy. The most important point in tasty grits is to season the grits
while cooking. Bring the water to a boil, add the salt and, at least half
the butter/margarine you are going to add. Add the grits slowly using a
whisk, this will prevent any lumps. Stir well, cover and turn down to low.
Never use instant grits; quick cooking grits do great. Regardless of the
amount you are cooking, the proportion is always the same……4:1 ratio,
(example: 2 cups water to ½ cup dry grits….this makes 3 servings for my
household). Additional butter/margarine can be stirred in just before
serving, if desired.
Catherine in Mobile, AL
Hello My name is Vicki I live in Stillwater OK I
am new to this group . I thought for the holidays that someone might want
an easy cheesecake recipe . This is one I made up but is always loved . I
hope it is useful for someone.
Vicki
The perfect easy cheesecake
Crust
1 package of cheap coconut cookies (or any cookies that has a high
shortening or butter content)
Filling
5 8 oz. packages of cream cheese
1 or 2 cans of sweetened condensed milk
4 Grade a large eggs
Crust: Take cookies and crush in a Zip lock bag or in food processor until
cookies have fine consistency. Place crushed or ground cookies in large or
medium spring from pan pushing up the sides half way. Bake at 350 for 5 to
7 min then set to side.
Filling: Before making filling take bars of cream cheese and let them set
out until they are very soft. Place cream cheeses in mixer and cream
together with condensed sweetened milk adding small amounts at of
condensed milk to cream cheese until filling reaches
desired taste (I always make mine just a tad bit sweeter than I like
because the eggs tend to dilute the taste a little). Then add eggs in one
at a time. Take filling and pour into crust.
Baking: Preheat oven to 350 degrees. Place pan into a hot water bath with
the water coming half way up the sides of the springform pan. (I always
cover the bottom of my spring form pan with foil) Bake in the center of
the preheated oven until the center has set, about 1
hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are
still a little wobbly. Turn oven off. Let cheesecake sit in oven for 30
min.(do not take cake out of springform pan) Next take out cheesecake let
cool and cover with plastic wrap. Place in
freezer over night. This will give the cake a very creamy texture. To eat
take out the next morning and thaw on counter.
Vicki Stillwater OK
Hi Nancy, I always look forward to and enjoy all
the letters. For some reason I didn't receive a letter for a couple of
days. Thankfully my sister forwarded hers on to me. I did get one today so
maybe just a glitch that is corrected now. Hope so, any way here is my
version of sloppy joes.
Combine 1 tin corned beef (NOT hash) and barbecue sauce. Can be done in a
crockpot or skillet, simmer for a few minutes, serve on buns or open face
on bread.
Margaret, Tulsa.
Dear Nancy and All,
We're doing a Cookie Exchange with our church
ladies next month and I'm looking for some TNT Christmas cookie recipes.
I'm not good with rolling out dough and haven't mastered my cookie press
yet. SOO, I REALLY need some help! I believe I could do the slice and bake
kind but I'd like to do Holiday cookies. Usually I take chocolate chip as
mine seem to turn out so well.
I,too, would be interested in knowing what ages our group spans. If we al
made all these candy recipes we'd all really gain some weight! But they
all look so GOOD!!
Thanks to Nancy for this wonderful newsletter and website. I've come to
depend on the recipes she's got on her website.
Sue in Fl
Mississippi Mud Cake
(Also called Fudge Dream Bars)
2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs, beaten
1-1/2 cups flour
pinch of salt
1-1/2 cups chopped pecans
1 tsp. vanilla
1/2 lb. miniature marshmallows
Melt butter and cocoa together over low heat. Remove from heat and cool
slightly. Stir in sugar and beaten eggs. Mix well; add flour, salt, nuts,
and vanilla. Mix well. Spoon batter into greased 13 x 9 x 2-inch pan and
bake at 350 degrees for 30-35 minutes, or just until toothpick inserted in
center of cake comes out clean. Do not overbake. Take out of oven and
place miniature marshmallows over top of cake. Return to oven until
marshmallows melt slightly and spread together. Cool and top with
frosting.
Melt butter and cocoa over low heat. Mix well. Beat in powdered sugar,
adding milk gradually until easy to spread. Spread on cooled cake on top
of marshmallows. Top with more chopped pecans if desired. Cool and cut
into squares.
Yield: 2-3 dozen
Here is my first request for this group that is so
willing to share! I visited an area floral store this weekend for their
annual holiday Open House and they always have the best
homemade cookies, cut in small pieces to try.
One had about 3 layers of club crackers with some
kind of peanut butter mixture in between each layer and with milk
chocolate chips melted and frosted on top. I haven't had a chance to get
back there to ask for the recipe, so if anyone has something similar I
would appreciate it.
Thanks to everyone for always being so helpful and thanks to Nancy for
making this possible. My only problem is that the recipe drawer is about
to overflow!!
Eureka, IL
I would like to thank everyone that sent in the
sloppy joe recipes (Crystallady in Lancaster NY, Bonnie from Washington,
Grannym IL, Linda, and Kay in Indy). They all sound so very good and I
will try each one before her birthday party in December. You can always
count on the wonderful people in Nancy's to help out. There are a lot of
other recipes in today's newsletter that I am going to be trying!
Thank you again, Becky
I am looking for an easy, but good recipe for
gingerbread cookies.
Thank You Linda in TX.
Re: Peanut Butter Logs
Can this recipe be made with chocolate chips as well (Chocolate Logs)? You
did mean to say melt the peanut butter chips, right?
Sheila
More grits!
Lime Grits
1 1/2 c. quick grits
zest of 1 lime, grated
1/2 c. unsalted butter
juice of 1 lime
freshly ground black pepper
7-8 sprigs fresh thyme
1 lime, sliced for garnish
Cook grits according to directions adding zest to cooking water. When
cooked, spoon into serving dish and smooth on top. In small saucepan
combine butter, lime juice, pepper and leaves from 4 thyme sprigs and heat
until butter melts & is sizzling. Pour butter mixture over grits & garnish
w/slices of lime & remaining thyme.
Serve at once. 8 servings. 215 cal. per serving
Athena in DE
For all the fellow grits lovers.
GREEN ONION GRITS
5 green onions, both parts, sliced and divided
2 T. cold butter cut up
1/2 c. quick (Not instant) grits
1 c. EACH water & milk
1/4 c. cream or canned milk
2-3 big dashes Green Tobasco
1/2 c. shredded mozzarella cheese
2 slices American Swiss processed cheese, cut up (can omit this if
watching fats or calories)
Chop 3 of the onions and the butter together well
in a little food processor or with scissors. Cook grits in salted water,
milk, and cream for 10-11 minutes. Beat in Green Tabasco, butter mixture,
and cheeses till completely blended. Hold in a double boiler while you
make the rest of your meal if you like, we do because we like real thick
creamy grits.
To serve, top with the rest of the sliced green onions. Serves 2 to 4.
This is so good with a dinner of chicken or fish and those little LeSeur
peas! Hope lots more grits recipes will be sent in!
Marilyn in FL
Hello everyone from Joan in Ma. I made the
Buttermilk Chicken for supper last night and it was absolutely scrumptious
you absolutely must try it. For Wendy in MD this is one of our
favorite recipes for grits, hope you will try it.
HOT TOMATO GRITS
2 slices bacon chopped
2 (14 1/2-ounce) cans chicken broth
1/2 teaspoon salt
1 cup quick cooking grits
2 lg.s tomatoes peeled and chopped
2 tablespoons canned green chiles chopped
1 cup shredded cheddar
Garnish with green onion, bacon, tomato or shredded cheese
Cook bacon in a heavy saucepan until crisp, reserving drippings in pan.
Gradually add broth and salt; bring to a boil. STIR in grits, tomato, and
chiles; return to a boil, stirring often. Reduce heat, and simmer,
stirring often, 15 to 20 minutes. Stir in cheese; cover and let stand 5
minutes or until cheese melts. Garnish, if desired.
Hello Nancy,
Dee is the Nov. 6th newsletter was asking about the
Jell-O 123 dessert that we used to be able to buy in the box. They
aren't available anymore, but the jell-o.com website has 2 different
recipes. One uses regular gelatin and regular Cool Whip and the other is
low-fat. Below are the 2 links directly to them.
Here is a good one for Thanksgiving that I am
going to make. It is from the Jell-O website. I hope this comes through
ok. Does anyone have a good low-carb pumpkin pie without the crust? Our
granddaughter is a severe diabetic and really has to watch everything she
eats. Thanks!
Chris in NM
Layered Low-Fat Cranberry Mousse Mold
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand
Cranberry Flavor Sugar Free Low Calorie Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
STIR boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Add cranberry sauce; stir with wire whisk until well
blended. Stir in cold water. Pour 1-1/2 cups of the gelatin mixture into
6-cup mold sprayed with cooking spray. Refrigerate about 45 minutes or
until set but not firm (should stick to finger and should mound).
MEANWHILE, refrigerate remaining gelatin mixture about 45 minutes or until
thickened (spoon drawn through leaves definite impression). Add 2 cups of
the whipped topping; stir with wire whisk until well blended. Pour over
gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Serve topped with remaining
whipped topping. Store leftover mold in refrigerator.
Diet Exchange:
1 Carbohydrate
Nutrition (per serving)
Calories 70 Total fat 1 g Saturated fat 1 g Cholesterol 0 mg Sodium 70 mg
Carbohydrate 14 g Dietary fiber 0 g Sugars 10 g Protein 1 g Vitamin A 0 %DV
Vitamin C 0 %DV Calcium 0 %DV
In 11-8's newsletter was a recipe for
Oatmeal Cake. I just made this cake tonight
and just finished eating a piece. Same recipe I probably got off this
newsletter. I took it to a reunion in Sept. and it was well received.
There are two things I do or don't do with this recipe. The first time I
made it and put it under the broiler, I burned it but saved it by scraping
off the nuts, coconut and frosting and redoing it with new ingredients. I
didn't put it under the broiler again!
Tonight I made a half more of the frosting because making just the amount
called for was hard to get all over the cake. I'm thinking of mixing the
coconut and pecans into the frosting and just spreading the whole thing on
the cake the next time I make the cake. Might be easier.
For the person that said don't use instant grits, the kind in the little
packages. I love the instant grits that are flavored. The country ham and
red eye gravy are my favorite. Not sure they still make this flavor
because I haven't bought any in awhile. I have a bunch of boxes I got on
sale.
I have looked at Kroger's and EW James and WalMart for cherry chips. They
don't have them. We don't have any different grocery stores within 100
miles. Any idea where I might get some?
I don't have cats, but have had a long time ago. I do have a Chihuahua
named Chico. He's used to wearing t-shirts in the winter and seems to like
them. I can't find sweaters that will stay on him. I got him a coat at
WalMart. It actually fit but was a little snug where it fastened to keep
it from getting wet when he went to potty. It took 2 of us to get it on
him the first time, so i decided that wouldn't work and would take it back
to the store. I wanted my husband to see Chico in his coat first so I was
going to put it on him last night. He growled at me, so hubby was going to
put it on him. Chico snapped at him too. Chico never snaps at my husband.
So we got his message loud and clear! He didn't like the coat. It was
funny. Chico is 14 years old and getting grouchy in his old age.
God Bless Sandee in West TN
Hi Nancy, I really enjoy your news letter with
great recipes, I would like to know what kind of chocolate you can melt in
a chocolate fondue pot to be able to dip marshmallows etc. I bought a
fondue pot from QVC so now I need to know where to get the chocolate and
what kind.
thanks Lindah Texas
Hi Nancy I have never said how I enjoy this
newsletter. Keep up the good work. Give babies a hug for me. I have a Rat
terrier name Julie and she is the master of this house LOL This is a
recipe for Mock Turtle Candy the BG in Indy as for in the Nov 8 news
letter I am not afraid to tell my age 59 will turn 60 in May
MOCK Turtle Candy
Now the amount of each ingredients depends on how many you want to make
small pretzels the looks like there arms are crossed
Rollo candy pieces
whole pecan pieces
Now grease a cookie sheet place how many pretzels you want side by side on
the cookie sheet and set a Rollo candy on top place in a 350 oven for
about 5 mins just till candy gets soft take out of oven and place a pecan
piece on top of each and press down till candy covers the pretzels. Let
cook. These go so fast
Caroline MO
Hello all, a while back there was a recipe posted
that I think was called SKILLET SUPPER . It
had very few ingredients two of them being ground beef and sour cream. We
thought is was wonderful but I have lost my printed copy. Can anyone tell
me the date of the newsletter? Thanks so much for this great site!!
SHANNON in OHIO
This is probably a dumb question but here goes: I
have several bags of chocolate chips that are
over a year old and are getting a whitish color on them. Are they
safe to eat and will they still taste ok?
Barb in MI
This is for Renay who was asking for a cream pie
with pineapple, nuts and sour cream or condensed milk, etc. in the Nov.
8th newsletter. This is called Sugar-Free Millionaire Pie and it sounds
like what she is looking for. If you don't have to do sugar-free you can
use regular pudding mix.
Connie in TX
Sugar-Free Millionaire Pie
1 lg. package sugar-free instant vanilla Jell-O pudding mix
16 oz. low-fat or fat-free yogurt or sour cream
1 flat can crushed pineapple, do not drain
1 small carton (8 oz.?) Cool Whip Lite
1/2 c. chopped pecans
1-9 in. baked pie shell-or graham cracker crust
Mix DRY pudding and sour cream (or yogurt) well-it will look a little
lumpy and that is okay. Be sure to use an electric mixer. Mix in crushed
pineapple, juice included. Spread in cooled pie shell-or graham cracker
crusts. Mix pecans into Cool Whip-I like to toast my pecans (they taste
better and I think I am a little allergic to raw pecans). Spread Cool Whip
on top of pie filling. Chill 2-3 hours
For Joyce in Ky. November 3 N/L.
Here's a couple of Carrot cake recipes. The Icing can be used on either.
They both taste good but I think I prefer the first one.
Bob in Adelaide South Australia
CARROT CAKE
(SERVES 8)
1-1/2 cups sugar
1/2 cup brown sugar
1½ cups vegetable oil
2 cups Plain flour, sifted
1-1/2 tsps baking powder
2 tsps cinnamon
1 tsp baking soda
1 tsp Salt
5 eggs
2-1/2 cups grated carrot
1 cup Raisins
1 TBSP flour
1 TBSP grated lemon rind
Preheat oven to 350 °F. Butter sides and bottom of 9" square metal cake
tin. Set aside. Place both sugars and oil in bowl. Whisk together. Add
eggs, one at a time, mixing well between each addition. In second bowl,
sift in flour, baking powder, cinnamon, baking soda and salt. Incorporate
dry ingredients into sugar mixture using electric hand mixer. Add carrots.
Dust raisins with 1 TBSP flour and stir into batter. Mix in lemon rind.
Pour batter into cake pan and bake 90 to 100 minutes. When cake is done,
remove from oven and let stand in mould 5 minutes. Unmould and finish
cooling on wire rack.
Wholemeal Carrot Cake
2 eggs
1 cup brown sugar
1 cup oil
2 tsps cinnamon
1/2 tsp salt
2 cups grated carrot
1 tsp Carb soda
1-1/2 cups wholemeal flour
Lemon Icing
2 Tbsps Margarine
1/4 cup honey
4 ozs cream cheese, softened
1 cup powdered milk
½ teaspoon vanilla essence
1 teaspoon grated lemon rind
In a medium-sized bowl combine eggs, sugar and oil. Beat until well
combined and light in colour. Stir in the cinnamon, salt and grated
carrot. Add the well-stirred baking soda and flour and mix until all flour
is dampened. Line the bottom of a 9" round or 8" square tin with
greaseproof paper, then lightly oil the sides.
Pour or spoon in the mixture. Bake at 350ºF for 45 minutes, or until the
centre springs back when pushed, a skewer inserted in the centre comes out
clean, and the side begin to pull away from the tin.
Leave to cool for 5 minutes in the pan, then invert onto a wire rack.
When cool, ice with lemon icing
Lemon Icing
In a food processor place all ingredients, beat until smooth.
Spread over cake.
Many thanks to Mark in NJ for the ideas for the
crepes. I well try the vanilla creme one and let you know how it comes
out. from newsletter 11/05
thank you
Marilyn in IL
Hi Nancy, kitties and all other Nancylanders. In
Nov. 6 newsletter jsham asked about a machine for arthritic knees. My
husband and I have been rubbing Castor Oil in our knees (from Dr. Gott
Medical Column) several times a day and it WORKS great.
M. Tulsa
Hi again, I must have missed it again.......I am
still looking for "how to get rid of spiders in the rafters in the
basement" Can anyone help???
Thanks, Jane from NC
For Joyce in KY: I get rave reviews on my carrot
cake every time. There is no pineapple in this cake, so it's a little
different, but it is very moist. Enjoy!
Doris in Oklahoma City
CARROT CAKE
4 unbeaten eggs
3 c. grated raw carrots
2 c sugar
1-1/2 c oil
2 c flour
2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 c chopped pecans
Preheat oven to 350º. Prepare two 9” pans. Combine dry ingredients and
whisk together. Set aside. Beat together eggs, carrots, sugar and oil
until well mixed. Add dry ingredients, beating well. Stir in pecans.
Bake 40-45 minutes.
2 pkgs. "JIFFY" Apple-Cinnamon Muffin Mix
1 large peeled apple, sliced thin
1/3 cup firmly packed brown sugar
1 (3.4 oz.) pkg. butterscotch instant pudding (2 T. reserved)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 cup milk
2 eggs
Preheat oven to 375°. In a greased 9x9" pan, arrange apple slices in pan
(overlapping if necessary). Mix brown sugar, 2T. butterscotch instant dry
pudding mix, cinnamon &nutmeg; sprinkle over apple slices. Combine
Apple-Cinnamon Muffin Mix &remaining package of pudding mix; blend
together until well mixed. Add milk & eggs until well blended. Pour over
apple slices. Bake for 40-45 min. or until wooden pick inserted in center
comes out clean. Cool for 5 min. before turning upside down onto serving
plate.
Star
No-Bake Chocolate Peanut
Butter Cookies
2 cups white sugar
1/2 cup milk
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Combine the sugar, milk, butter and cocoa in a saucepan and bring to a
boil, cooking 1 minute. Remove from heat and add the remaining
ingredients. Stir and mix well. Drop by teaspoons onto wax paper, letting
them stand for 30 minutes before serving.
Sandra
Banana Upside Down Cake
4 Tbls butter
1 cup brown sugar
3 Tbls maple syrup
1/4 cup chopped walnuts
4 large bananas -- sliced 1/4" thick
1 cup flour
2 tsp baking powder
1/2 tsp cinnamon
1 pinch salt
3/4 cup sugar
6 Tbls butter
1 egg
1/2 tsp vanilla
6 Tbls milk
For topping, melt butter in heavy saucepan and blend in sugar. Pour into
9-inch cake pan. Spread to coat pan. Pour maple syrup over sugar. Sprinkle
with nuts. Place sliced bananas over nuts. For cake, mix together next
four ingredients. In another bowl, beat sugar and butter until creamy.
Beat in egg and vanilla. Add dry ingredients alternately with milk.
Spoon batter over bananas. Bake at 325 degrees until done, about 55
minutes. Cook cake on rack 30 minutes. Run knife around edges. Invert cake
and let stand 3 minutes. Gently lift off pan. Serve warm with sweetened
whipped cream.
Sandra
I used to be a member of your newsletter in 2001
but somehow lost the name of your site and the name of the newsletter.
So glad I found it. Wanted to share a couple of my very favorite
recipes. These two recipes were first sent in in 2001.
Lisa in Ft. Worth
Creamsicle Pie
1 ( z.) fat-free cream cheese
1 (16 oz.) Cool Whip®, thawed
1 cup orange juice
1 (4-serving-size) sugar-free vanilla instant pudding
1 (4-serving-size) sugar-free orange Jello®
2 reduced fat graham cracker crusts
Soften cream cheese, mix with thawed Cool Whip; blend till creamy; add
orange juice and blend with mixer till real creamy.
Sprinkle pudding in , blending well; add orange Jello, mix till well
blended.
Divide into two pie crusts; chill several hours before serving.
Exchange for diabetics: 1 1/2 bread/starch, 1 lean meat, 1/2 fat
This can be wrapped and frozen.
Lisa in Ft. Worth
BREAKFAST CASSEROLE
2 tbsp. margarine
5 eggs slightly beaten
1/4 c. milk
1 (8 oz.) jar Cheez Whiz
1 c. chopped cubed potato (cooked - can use microwave)
1 c. chopped ham (or bacon or sausage, cooked)
1 can Durkee French fried onions
Melt margarine; gradually add eggs and milk to process cheese spread until
smooth. Stir in potatoes, meat and half the onions. Pour into greased pie
pan or quiche dish. Bake at 350 degrees for 20 minutes. Top with remainder
of onions. Bake 5 minutes longer.
Lisa in Ft. Worth
Good morning Nancy, And the rest of the newsletter
family. For Dee in W. Lafayette, welcome back to the Midwest! I have great
friends in W. Lafayette whom I haven't seen in years. Thank God for email!
For Peggy in Belleview O Canada, Thanks for giving the temp on the Tomato
Soup Cake in the 11/4 newsletter. I assumed it was 350, but wanted to be
certain. This recipe sounds interesting. Hope to try it soon.
For Nedra in Va. Thanks for the Self Layering Jello Recipe in the 11/7
newsletter. I don't remember it having cool whip in it, but will try. I do
remember the bottom layer was regular jello, the middle layer was a sort
of whipped chiffon textured layer, and the top layer an even lighter
version of the chiffon layer. It made 3 different shades of the same color
of jello you were using. As kids, we were fascinated at how pouring one
foamy frothy substance from a blender became 3 distinct layers. I guess Im
still easily fascinated.
For Corinne in Murrieta, CA, I was thinking the Jello 123 recipe used 3
different jello flavors. I could be wrong tho. I've slept since then a
time or two. haha For Brends/Alabama, and Sandi Hutson in Jasper Tx,
Thanks for the oatmeal cookie recipes 11/7 newsletter. My husband loves
soft oatmeal cookies with no raisins.
Have a great day everyone!
Huggs, Dee in Southern IL.
This is for Becky in the
Nov. 7 newsletter wanting recipe for
Sloppy Joes:
This is a recipe that was used at a local community fair, which I use all
the time in smaller proportions. It's the only way I like Sloppy Joes!
Brown beef with onions. Add remaining ingredients and simmer for one hour.
I have changed the recipe slightly to my taste. I don't add salt or pepper
and sometimes I put a little mayonnaise in instead of mustard for a
different taste. Hope this is what you are looking for.
Carol in Southeast Ohio
Sloppy Joe's for Becky
Brown 1 lb hamburger
1/2 cup celery and onion (I usually use more)
1 can tomato soup
3 Tbls brown sugar
1/2 tsp. pepper
1 tsp salt
1 Tbls vinegar
1 Tbls Worcestershire
1 Tbls yellow mustard
1/2 tsp paprika
1/2 tsp chili powder
Brown hamburger, add celery and onion cooking for about 5 minutes. Add
everything else and simmer for about 30 minutes. We've been making this
for 40 years and love it.
Enjoy, Penny from Wisconsin
1 lb. ground beef
1 tsp dry mustard
1/2 cup chopped celery
1/4 tsp salt
1/2 cup chopped onion
1/8 tsp pepper
3-4 tbsp brown sugar
1 8oz tomato sauce
1/2 cup catsup
1 tbsp Worcestershire sauce
1 tbsp vinegar
6 buns
Brown beef, onions and celery. Drain well. Stir in remaining ingredients.
Cover and simmer 15-20 min. Serves 6 Can hold in crock pot or slow cooker
on low for a few hours. Check for
moisture and add a little water if needed.
I would also like to know about baking soft cookies. My son loves soft
chocolate chip cookies, although mine are very good they tend to get
crunchy after they are baked and sit for a bit. Any suggestions.
Thanks Linda
Roll crescent dough out into a 9x13 inch pan. Press seams together. Bake
according to package instructions. Cool. Blend cream cheese, mayonnaise,
ranch dressing mix until smooth. Spread over cooled dough. Arrange veggies
on top.
Note:you can use the entire packet of ranch dressing for more flavor, if
you prefer.
Joanna in PA
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