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 25, 2006
The purpose of this recipe newsletter is to post requests and replies from
our members and to post 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.
Hello Nancy and all Nancylanders,
I just wanted to thank Dawn in Cape Cod, Ma.; CJ in North East, Arkansas;
KH ; Doris in Oklahoma and Sharon in Tn. for all the great recipes and
hints for making cornbread. Now all I have to
do is figure out which one(s) I want to make. They all look so good it
will be hard to pick just one. I knew you would all come through for me.
Thanks a million.
Kathi in Ohio
HI Nancy and little furry friends. Here in
Central PA we are expecting snow flurries tonight. I had lunch at
Bonanza today and the fruit selection was
most delicious. They had a topping called Peanut
Butter Fluff, which I placed on my generous portion. Is anyone
familiar with this topping? Very creamy and light, and oh so delectable.
It would be greatly appreciated.
Hugs and kisses to the furry friends, and Nancy joy and blessings be
yours.
Mary Jo = Central PA
Hi Nancy,
This is for Nancy Meador about how to divide a pound
block of butter. Cut it in four equal sticks, I measure the width
of the block and cut it in half, then cut the other two in half. If she
has a little set of scales she can weight each block. Each block is equal
to one forth of a pound, each one weighs 4oz's.
There is 8 tablespoons to a stick of butter, 4 tablespoons = 1/4 cup,
5&1/3 tablespoons = 1/3 cup, 8 tablespoons = 1/2 cup of butter. If you
have trouble worth this chart buy a package of Parkay and the sticks have
a measuring scale on the stick to show you where to cut. After cutting my
pound of butter in blocks blocks I freeze them, and wrap each stick in
clear wrap and place them in a freezer bag. It will last for a long time
frozen.
Nancy, I hope you can understand my way of dividing the pound blocks. I
have done it this way for years. A good sharp thin bladed knife is best.
Don't try to cut it frozen, just have it good and cold.
Thank you for all your work on such a good newsletter. Give Siggy and
Ditto a pat on the head.
J C. from Northeast Arkansas
Hi Everyone, This answer is for Nancy Meador
concerning division of the 1lb. blocks of butter.
I buy the unsalted blocks at Sam’s Club. I cut it and weigh it into 4oz.
pieces, using my kitchen scale. Sometimes it is a wee bit short of a pound
and other times it is a wee bit over. I wrap it in plastic wrap, then in
foil and put it in my freezer until I need to use. From Sam’s Club it
comes in 3 or four blocks in a package. Hope this helps.
Harriet/AZ
This for Nancy Meador in the Oct. 24
newsletter. She needed to know how to measure and divide up a solid pound
block of butter. Nancy, if you cut the block
in 4 equal pieces either lengthwise or crosswise you will have 4 (1/2 cup)
measurements. Each one of those contains 8 tablespoons. 4 tablespoons
equals 1/4 cup. 5 1/3 tablespoons is equal to 1/3 cup and 8 tablespoons
equals 1 cup. Each pound contains 2 full cups of butter. I measure my own
out like this when I can get solid blocks of butter but seldom find them
in the stores any more.
Barbara in Corsicana, Texas
In the 10/24 Newsletter Carole with an "E" in
Calgary is looking for non sweet snacks. One of my favorite snacks to make
for parties or gatherings was given to me by a friend. Someone always asks
for the recipe. Here it is.
Snack Attack Party Mix
Yield: 6-1/2 Cups
1 Can (1 1/2 oz) of Potato Sticks
1-1/4 C Cheddar Cheese Crackers
1-1/4 C Goldfish Shaped Crackers
1-1/4 C Pretzel Sticks
1-1/4 C Mixed Nuts
3 T Butter - Melted
2 tsp. Worchestershire Sauce
1/2 tsp. Seasoning Salt
Combine first five ingredients in a jellyroll pan; set aside. In a
different dish, combine butter, worchestershire sauce and salt. Drizzle
over snack mixture in jellyroll pan, tossing gently. Bake at 250° for 45
minutes, stirring every 15 minutes.
I also make this around the holidays and keep some of it bagged up to give
as gifts for unexpected visitors.
Rita H (Texas)
Nancy, I love this newsletter and especially
your new format, as it is so much easier to read. Thank you.
This is an oldie but goodie for really quick Christmas cookies. The kids
can help with these as they are So Easy. These cookies are melt in your
mouth good.
No Baking Peanut butter Ritz Cookies
Sandwich together Ritz Crackers with peanut butter. Make as many as you
want. melt chocolate bark by 30 second intervals in the micro, stirring
often, and dip the cookies in them on both sides and set them on a sheet
of pam sprayed foil till dry.
A different version is:
No Baking Mint Ritz Cookies
1 stick margarine melt till barely soft (not melted) in micro,
green food color*,
a couple of teaspoons of mint liquid flavoring*,
add about 3-4 cups of powdered sugar or enough to make it spreading
consistency.
I put on disposable gloves while mixing this mixture up and use my hands.
Follow directions for the peanut butter cookies for assembling and dipping
them. *can also use other colors and flavors as desired. For either of the
above cookies you can also use white chocolate bark. If you have left over
mint mixture, roll them in small balls, freeze and then dip in chocolate.
Good.
Hello everyone! Here is a snack recipe for
Carole in Calgary, as requested. This mix never lasts long in my house.
Dawn - Cape Cod, MA
CHEX-MIX RECIPE
5 cups wheat chex
5 cups rice chex
5 cups Cheez-Its or other cheese form crackers
2 - 3 cups pretzels (mini size)
1/2 cup butter melted with
1/2 cup Italian salad dressing
2 to 4 tbls. Tiger Sauce or Hot Sauce (optional but gives wonderful zip
without the heat)
4 tbls. Worcestershire Sauce
Sprinkle with:
garlic powder, dried chives, dried onion or onion powder, and paprika
Mix together the dry ingredients in large bowl. Melt together butter,
dressing on low heat. Add Tiger sauce, Worcestershire, and remaining
ingredients. Stir and turn off heat allowing to cool for a few minutes.
In the meantime, heat up your oven to 250 degrees and spray two cookie
sheets lightly with a garlic or butter flavored spray (Spray is optional).
Or you can use a non-stick cookie sheets.
In a very large bowl or several bowls drizzle slowly (a little bit at a
time) the liquid mixture over the dry mixture (you can do this in batches
if you don’t have a large bowl—it’s not good to put all of this in one
bowl and overcrowd it, since you want all the little pieces to get evenly
coated). Stir, drizzle some more, etc. I really take my time mixing so
that I don't make anything soggy, and everything gets well coated.
Spread in a single layer on baking sheets and bake 60 minutes. Every 20
minutes I open the oven, stir the mix a little and close it back up.
Sometimes I reverse which oven racks the pans are on.
When done, shut off the oven and open the door slightly. I leave the pans
in the oven to cool and continue drying. Store in an airtight container.
Serves: about 6 – 8 as a snack
Hi Nancy, I've seen several mentions of Chutney
in the newsletter but no recipes. I need something with no tomatoes and
not hot. Also, a flavor that goes well with port, although I would like a
cranberry one if it exists!
This newsletter is the highlight of my day and we all love you so much for
all your hard work!
Sue in Fl
To Sandee in West TN, October 24 post
Re: GT Express
Sandee, regarding cooking your food until it's really brown. It can do
that if you don't watch it. The great part about the GT is that you can
lift the top lid at any time and check your food for done-ness. When I
made a stuffing/soup combination, I mistakenly left it in machine after
unplugging it, thinking it would keep it warm. Instead, the heat remained
and cooked my item too brown for my taste buds! You can remove your food
at any time. What you may not be aware of is that the GT Express is not a
flat cooking surface. It has wells that are the half-moon in shape, so
your food sits in the wells and cooks. Still, it's a fast alternative to
heating up the oven! I also like the individual serving sizes.
Nancy, thanks for your tip on the good omelets. I'm planning on trying
that for lunch today!
Also, Nancy and critters - thank you so much for your dedication to the
website. I have told many, many people about it. I like the new look of
the newsletter without the left column indexing. Those of us who go to the
website can navigate just fine on the index page if we wish. But the new
newsletter format sure suits my purposes and is much, much easier to read.
You're the best!
Mary Beth in MN
I’ve only been a subscriber for a few months
but I absolutely love the new border format and it makes printing so much
nicer.
Thanx Chris in MO
To the one who had "flat-topped" cupcakes~ I
found this in my Cooking
Tips file and thought you might want to try it:
MUFFIN TIP: For high rising, rounded tops on muffins like you see in the
bakeries, preheat your oven to 500 F. But, as soon as you put the muffins
into the oven, decrease the temperature to whatever the recipe calls
for--Remember to decrease the baking time. This may take a bit of watching
and practice but the result will be worth it. The increased
temperature causes the muffins to rise quickly giving them that nice
dome-shaped top.
Carol/SoCal
Hi Nancy.. Recently I've seen several recipes
in the newsletter that call for a "pint" (16 oz.?) of
marshmallow cream. The only size I'm familiar
with is the 7 oz. size. Could someone please tell me what brand (s) come
in that size.
Thanks in advance for the help/info.
Barb in San Diego
I make scalloped oysters
for my husband and my mother. I don't like them but I always make it for
them. All I do is take a casserole dish and first add a layer of crushed
saltines, then a layer of oysters, a few pats of butter, salt and pepper
and then another layer of crackers. If you have more oysters repeat. The
top layer I add crackers, salt, pepper, and then fill the dish up with
milk. I use a can of evaporated milk and then fill the rest of the way
with regular milk. Bake at 350 for about 35 min. You will just have to
check on it. I don't have a recipe I just look for it to not be wet. If
that makes any sense.
Nancy B who sent in recipes for foil stew. We used to make them in Girl
Scouts many years ago. We called them "Foil Babies". I still make them
when my husband, son and I decide to go on a picnic. I use cube steaks and
put in garlic powder, salt, pepper, onion, potato, carrots and Italian
dressing. Fold foil over and seal tight and place on the grill with the
rack close to the coals. I have done them in the oven at home also. They
turn out wonderfully. I have gotten mushroom for in my husbands. I would
get different veggies and each family member can make their own and put
the names on with a permanent marker. Janet in PA
For Rita H Haslet,TX.
Here is another recipe for your Chinese Chicken
Fried Rice.
1 tablespoon oil
4 boneless skinless chicken breasts, cut into bite-sized pieces
1 cup frozen peas 1 cup finely chopped onion
1 cup sliced carrots
2 cups Minute Rice , uncooked
10- oz. can chicken broth
2 tablespoons soy sauce
1/2 teaspoon each garlic powder and ground ginger
Heat oil in a large skillet over high heat. Add chicken; cook 5 to 8
minutes, or until cooked through, stirring constantly. Add peas, onion,
carrots and rice; cook and stir 2 to 3 minutes. or until onion is
crisp-tender. Stir in broth, soy sauce and seasonings. Bring to a boil;
cover. Remove from heat; let stand 5 minutes. Fluff with fork.
Peggy from Belleville, Ontario, Canada
Hi Nancy,
Diane was asking in the Oct. 24th newsletter about easy bake oven recipes.
I made up a cookbook for our granddaughters last year when they got an
oven from "Santa". Just type in easy bake oven in your search area of the
browser and you will find many sites that have recipes for the easy bake
oven. In fact the manufacturer (Hasbro) has a ton of recipes on their neat
web site. Recipe Goldmine and
it's sister site, Recipes To Go,
has quite a large collection of recipes for the oven.
Also, a lady mentioned how she missed her cheese steaks. We love them,
too, and make them quite often in the summer. Below is the recipe we use
for Philly Steak Sandwiches. So good!!!
Chris in NM
Philly Steak Sandwich
These sandwiches are delicious. I purchase steak that has been sliced for
making stir-fry, which takes a little less time, but achieves the same
results. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes.
Ready
in: approx. 40 Minutes. Makes 4 servings.
1 pound beef sirloin, cut into thin 2 inch strips
(I use deli shaved Italian roast beef)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil & 3 tbl. butter
1 lg. onion, sliced
1 green bell pepper, julienned
(I use 1 frozen pkg. assorted color sliced bell peppers)
3 ounces Swiss cheese, thinly sliced
(I use provolone or mozzarella)
4 hoagie rolls, split lengthwise
(You can add 1 pkg. sliced fresh mushrooms, sautéed with peppers and
onion.)
Place the beef in a large bowl. In a small bowl, mix together salt,
pepper, paprika, chili powder, onion powder, garlic powder, thyme,
marjoram and basil. Sprinkle over beef. Heat half of the oil in a skillet
over medium-high heat. Sauté beef to desired doneness, and remove from
pan. Heat the remaining oil in the skillet, and sauté the onion and green
pepper. Preheat oven on broiler setting.
Divide the meat between the bottoms of 4 rolls, layer with onion and green
pepper, and then top with sliced cheese. Place on cookie sheet, and broil
until cheese is melted. Cover with tops of rolls, and serve.
*I mix the spices up good and add meat and let it meld flavors while I am
sautéing the peppers and onion. Then I add the meat mixture to peppers and
onion in same skillet to saute all together. I don't broil the sandwiches,
just turn the oven to 375ºF or so and bake till cheese is melted. Before I
even put the stuff on buns, I spread butter on both cut sides of buns and
toast them in oven till a little browned. This is a complete meal served
with coleslaw.
Source: www.allrecipes.com
Submitted by Wendy L
Enjoying the newsletters, A few people have
asked for good fingerfood recipes, i have one that is easy and a winner
every time
Ruben Balls
1/2 pound corned beef (I get it from the deli or used left over from a
roast, canned is fine)
a couple heaping tablespoons of cream cheese
1/3 of a jar ,drained sauerkraut
Pulse in food processor till blended, you can adjust any of the
ingredients at anytime. You cannot make a mistake. Roll into golf balls
and roll into rye bread crumbs- i spray them with a Pam spray. You can
make these ahead a day. Bake 350 20 mins. They taste great at room temp.
Mimi
By the way my husband hates cream cheese and sauerkraut and loves these!
Hi Everyone!
Has anyone had any success in removing Sharpie ink from cloth? We don't
know where to start on this one!
Love all the comments and recipes from y'all. Thanks, Nancy. :-)
Nancy in Tennessee
Hi, Nancy!
I hope you and your babies are doing well and enjoying the cooler weather
after our long, hot Summer!
I'm writing to ask if anyone else has had a problem with their
dishwasher like I'm having, and if they have,
what they did about it. My dishwasher is several years old and I'm happy
with it, but once in a while I have trouble pushing the bottom rack in
when it's full. It feels like it's "off its track" or sticking or
something. I'm wondering if there's a lubricant I can put on the wheels of
the bottom rack that will help it move better, and what lubricant would be
able to withstand the heat and soap in a dishwasher. Any help anyone can
give me would be greatly appreciated!
Also, I think it was in this newsletter that someone sent in a hint to add
a t. of sugar to coffee grounds before making coffee, to take away some of
the bitterness and acidity of the coffee. I tried it and it works and I'll
never make coffee any other way. If someone in our big family sent in that
hint, THANKS!
Hope all in our family are doing well.
Sharon in Texas
In re: Oct. 23....for grannym IL
I bet this is the punch recipe you are looking for. It was very popular
when I was a young bride. It calls for Sprite but Fresca would be
basically the same without the sugar!
MOD HOUSE PUNCH
1 (6 oz) pkg lime jello dissolved in 2 cups hot water
Add:
1/2 cup bottled lime juice
2 12 oz cans frozen limeade
This can be prepared and refrigerated until serving time. Pour over ice in
punch bowl and add 9 10 oz bottles of Sprite (or equivalent oz of any
lemon-lime type soda)This is good as a non-alcoholic punch but for the
real deal, add 1 5th
of Vodka.
Careen in Cortez
Thank you for the response for shrimp cakes.
Sheila in New York
Hi Nancy,
I just wanted to tell you that the chatting between
the ladies in your newsletter reminds me of back in the good old days, when
women didn't have jobs outside of the home, and they chatted about recipes over
the back fence. It's so much fun and it definitely brings back memories of my
Mom and the neighbor ladies. I especially like the way we can write about many
things other than recipes.
Thanks for all of your hard work.
Donna from CO.
For Kay in Indy.
Here is a recipe that we love and very easy. It can be doubled and made in the
crock pot. Serve over egg noodles.
Steak & Gravy
1-1/2 - 2 lbs. Round Steak (small pieces and browned)
2 cups water
1 pkg. dried onion soup
1 can cream of mushroom soup
Add all the ingredients together and simmer on low for 1 1/2 - 2 hours. Very
simple.
From Amanda In Spring, TX
I am looking for a fruit cake recipe that I tried
many many years ago. It had raisins, pecans, and cocoa in it. It was baked in 3
layers with a filling of raisins, pecans and coconut . It was really wonderful
but have not found the recipe. Any one have such a recipe?
Reeva Tx
Nancy -- I am looking for a fruit cake recipe that is
made with apricots. I had eaten one many years ago in Corsicana, TX. and I am
still looking for a copy cat recipe. Please share if you have one!
Amanda from Spring, TX
For Randie:
Gum Drop Cake
1 cup gum drops, chopped
1 cup nuts or dates, chopped
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
Dredge gum drops and nuts with 1/2 cup flour. Sift remaining flour with baking
powder and salt. Cream butter and sugar. Add eggs and vanilla, beating until
fluffy. Alternately add dry ingredients and milk to creamed mixture, beginning
and ending with dry ingredients. Fold in gum drops and nuts. Pour batter into
greased loaf pan. Bake in a preheated 325 degree oven for 30 minutes.
Increase oven temperature to 350 degrees and bake 30 minutes longer or until
done. Frost with thin icing.
Yield: 12-16 servings.
For Ann in TX:
How about cream cheese and strawberry preserves sandwiches cut into fourths.
Great for breakfast, mid morning or lunch
grannym IL
Carol/SoCal: I did find some of the
cheese you wanted in Price Chopper in Poughkeepsie
NY in a small jar, only one of two. Did not read the ingredients, as I was not
aware of any special ingredients. Please let me know, via Nancy, exactly what
the ingredients need to be.
Thanks. Hudson Valley Kathleen.
This is a recipe I got off of this website recently.
Hope it is the one you are looking for.
Barb S Omaha NE
CHICKEN ENCHILADAS
1 chicken cooked and deboned (I use one of our "Happy Jack BBQ"
chickens)
1 16 oz carton sour cream
1 can Cream of Chicken soup
1 bell pepper, chopped
1 onion, chopped
1 tablespoon chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas
Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup
and sour cream together well; set aside. When peppers are ready, combine with
chicken and one tablespoon of soup/sour cream mixture to bind.
For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do
this until all tortillas are used. Place tortillas in a glass casserole dish.
Pour soup and sour cream mixture over top; sprinkle with cheeses. Bake in 350°F
oven until bubbly and slightly brown about 30 minutes.
Tona in Bama
For Donna in the Oct.23 newsletter. I apologize for
my oversight in not including the amt. of water for the Homemade Rice a Roni
recipe. I called myself proof reading my letter before I sent it but evidently I
did not do a good job. Anyway, it needs 3 cups of water. Hope you do try it and
love it like we do. It is really good!
Barbara in Corsicana
I know I am running late with this, but I hope this
will help Francine from New Jersey. In the 9-30 -06 newsletter she asked for a
recipe for sauerkraut with brown sugar. This is mine and it is different, but
very good.
Susan from Beavercreek, Ohio
SAUERKRAUT CASSEROLE
1 lb. undrained sauerkraut
14 oz. can chopped tomatoes
1 cup brown sugar
6 slices raw bacon sliced into small pieces
Salt and pepper to taste
Mix with hands. Bake 325 for 2 hrs. and 15 minutes.
Sprinkle with parsley.
Cream Cheese Bubble Ring
2-3 ounces cream cheese made into 20 little balls
2 packages of bicuits flattened to 3 inches diameter equaling 20 biscuits
MIX:
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter
1/3 cup chopped nuts
Using a 5 quart tube or bundt pan, sprinkle part of the above mixture into the
greased pan. Put one cheese ball and 1 teaspoon of the sugar mixture on each
biscuit and seal shut. Place in pan putting sugar mixture between the layers.
Bake at 375 degrees for 20 to 25 minutes. If you run short of sugar mixture mix
up a little more.
Phyllis Knipp
For Iris (10/23) Rice Pudding
President Grant's Rice Pudding
1 T. butter
3 c. hot cooked rice
4 eggs, separated
2 c. half and half
2 c. milk
1/2 c. sugar
1 T. grated lemon peel
1 t. vanilla extract
1/8 t. salt
Lemon Sauce
Stir butter into rice. Beat yolks & add half and half, milk, sugar, lemon peel,
vanilla and salt. Fold in egg whites which have been beaten until stiff but not
dry. Turn into buttered
shallow 2 qt. baking dish. Set in pan of hot water. Bake 350 for 1 hr. or until
knife comes out clean.
Serve warm with Lemon Sauce.
Lemon Sauce
1/2 c. sugar, 1 T. cornstarch, 1/8 t. salt, 1 c. boiling water, 1 T. butter, 1
T. grated lemon peel, 3 T lemon juice. Combine sugar, cornstarch & salt. Stir in
water gradually. Cook,
stirring constantly, about 5 min. Blend in remaining ingredients.
Athena in DE
For Dee, in S.IL in Oct 23 issue wanted this hope
this is the one she wanted. Brenda/ALabama
The Best Fruitcakes Online The Texas Manor Fruit Cake. The fruit cake favorite
of millions for over ... Click here for Texas Manor Fruit Cakes. "Your fruit
cake is a tradition in ... www.texasfruitcakes.com/
This is for M from the
Oct 23 newsletter wanting to know how to make Clam Chowder with Campbell's
soups
Clam Chowder
1 can New England clam chowder soup
1 can potato soup
1 can cream of mushroom soup
1 and 1/2 soup cans of canned cream like Minot
1 and 1/2 soup cans of water
Mix all together and heat over med heat till warm to you taste
Caroline in MO
This question is for Heather. Your recipe for Chicken Thighs in Honey Sesame
Marinade from the 10/23 newsletter sounds great. Do you grill for 6-8 minutes
per side, or 6-8 minutes total?
Thanks,
Tricia in VA
For Chris in NM,
The Lemon Bar Cake sounds great but I'm confused
about what pans you use to cook it in!?
Sue in Fl
This is my first attempt to send a message to the
newsletter. I hope I am doing it right, if not, please advise! I joined the
group a few days ago
and it has astonished me with the excellent content, rapport, friendliness,
helpfulness, recipes, and on..and on.. I hope to get to know Nancy better
as she has done a superb job!
I have some suggestions for a couple of the requests in the October 23rd
newsletter.
To Kathy Clark in SW Kansas: Here is my SIMPLE recipe for
Champagne punch.
1 bottle white champagne
1 quart white grape juice
1 (2-liter) bottle ginger ale
Have cold and mix in punch bowl. Add an ice ring by freezing
fruit/decorations in gingerale.
One of my funniest memories is not making enough of this one night and some of
us servers standing on either side of the punchbowl pouring stuff straight out
of bottles into the bowl.
By that time elegance was not a factor. Best wishes
to you and your
daughter!
and -to C.J. from Northeast Arkansas: I, too, have an eye problem, so will send
you a tip that I use at the computer. IF you have a mouse with a WHEEL, all you
have to do is hold down the control key on your keyboard and move the wheel back
and forth and you can change the size of the print in messages. I have already
tried it with this Newsletter and it works.
I am looking forward to being on this group!
Barbara Allen, East Central Alabama
Hi, again: In the Oct. 23rd newsletter Carol /SoCal
asked about snacks when she works the polls on Nov.
7th, and at out precinct we bring fruit, cookies, popcorn, nuts, sodas, etc. and
share it with everyone. Someone usually comes by to take our lunch order from a
restaurant and brings it back to us. NOTE:: In case someone does not know about
working the polls, we CANNOT leave for ANY REASON until the polls close, and we
tally up the votes, which is usually about 9 p.m.or after. Now that we have the
electronic voting machines, it does not take as long as it used to. That makes
for a LONG, LONG day, starting at 5 a.m. So bring lots of snacks!!! A couple of
times two of my wonderful neighbors brought in a full meal for us before
closing, and that was truly good of them and was greatly appreciated. Everyone
should work the polls at least once. It is quite an experience!
Nell in VA
Hi Nancy, I hope you know what your wonderful
Newsletter means to so many of us. I want to thank you for all the hard work you
do for us and please know it's appreciated immensely. I look so forward to it
each day.
This is for Robbie-Bowling Green, Tn. I want to thank you for your wonderful
White Chili recipe. I made it yesterday and it is so good. I served it on white
rice and topped with cheese. My husband asked me to make this at least once a
month for him. I have already given this recipe to several of my friends.
Susie in Arkansas
Re: Coconut Pie, not a cream pie but like a coconut macaroon
Coconut Macaroon Pie
1 unbaked pie shell
1-1/2 cups coconut flakes
1-1/2 cups sugar
1/2 cup chopped pecans
2 eggs
1/2 cup butter, melted
pinch of salt
1/2 water
1/4 flour
Preheat oven to 325 degrees. In bowl combine all ingredients and pour into pie
shell. Bake for 45 minutes or until golden brown. Let stand for 15 minutes
before serving.
JP
Hi Nancy, Siggy, Ditto and everyone in
Nancyland. Thank you Nancy for your ongoing faithfulness to the Newsletter
each day as you bring to us your wonderful work of art. In the
October 24th Newsletter, Diane wanted
some recipes for the Easy Bake Oven (the one kids use). I found some child
recipes for the Easy Bake Oven on "The Fun Place" and have included one of
them as well as sending the web site where she can find more recipes.
Betty in MD
http://www.thefunplace.com/recipes/00604.html
Easy Bake Oven Recipes
Children's Chocolate Cake Mix
1 cup sugar
3 Tablespoons unsweetened cocoa powder
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening
In a medium bowl, combine sugar, cocoa powder, flour, baking soda and
salt. Stir with a wire whisk until blended. With a pastry blender, cut in
shortening until evenly distributed and mixture resembles corn meal. Spoon
about 1/3 cup of the mixture into each of 11 small containers with tight
fitting lids or ziplock bags. Seal containers. Label with date and
contents. Store in a cool dry place. Use within 12 weeks. Makes 11
packages of Children's Chocolate Cake Mix for Easy Bake Style Oven.
To Use:
1 package cake mix
4 teaspoons water
Mix together and stir with a fork or spoon until blended and smooth. Pour
mixture into greased and floured 4 inch round miniature baking pan. Follow
directions for child's oven, or bake in Mom's preheated 375° oven for 12
to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a small plate and remove pan. When cool, frost with Children's
Chocolate Frosting. Serves 2 children.
In a medium bowl, combine icing sugar, milk powder and cocoa powder. (Sift
cocoa if lumpy.) With a pastry blender, cut in the shortening. Spoon about
1/3 cup of mixture into each of 9 small containers or ziplock bags and
seal tightly. Label with date and contents. Store in a cool dry place. Use
within 12 weeks. Makes 9 packages of Children's Chocolate Frosting.
To Use:
1 pkg. Children's Chocolate Frosting Mix
3/4 teaspoon water
In a small bowl, combine frosting mix and water. Stir with a spoon until
smooth. Makes about 1/4 cup.
This is for Diane, who in the 10/24 newsletter
asked about Easy Bake oven recipes. Several web sites for these recipes
were listed in the 9/3/06 newsletter.
Robbie Bowling Green, IN
For Nancy Meador concerning buying one-pound
packages of butter: I, too, buy them at Sam's
in one-pound packages because they are cheaper than individual sticks. I
bring them home and cut them lengthwise into four sticks - and I have what
I would pay extra for at the store. I usually put them in a sandwich bag
until needed, but you could wrap each stick separately in foil, plastic
wrap or waxed paper. Each one of these sticks is 1/2 cup, so 1/2 of a
stick would be 1/4 cup. One quarter of a stick would be 2 tablespoons, and
one eighth of a stick would be a tablespoon. I just "eyeball" this - as it
doesn't have to be perfect. Even when you buy individual sticks with the
markings on it, sometimes the packaging has slipped just a little and it's
not accurate, so I think estimating is OK on an unmarked stick. Hope this
helps.
Also, Athena in DE was looking for a chocolate raspberry cake recipe. I
just completed JoAnne Fluke's book, "Chocolate Cupcake Murder," which
includes a delicious recipe for chocolate cupcakes with raspberry syrup in
the batter and a fudge icing that is to die for. (I made these before I
finished reading the book, they sounded so good!) If Nancy says it's OK to
reproduce that recipe here, I will type it in and send it (not sure about
copyright issues). If I can't send it I guess you'll have to go to
www.half.com and buy a copy of the book.
This is a site where you can buy books, music, etc for practically
nothing. I've bought paperback books on this site in good condition for as
little as $.75! Note: If you haven't read JoAnne Fluke's books, which are
murder mysteries solved by a baker who owns her own bakery, look at the
copyright dates and read the series from the beginning, or the continuity
of the books won't make any sense to the reader. There are tons of recipes
in these books - just like Diane Mott Davidson's books - which should also
be read from the beginning of the series.
Doris in Oklahoma City
These are some recipes for Diane, they have
been posted in your newsletters some time ago. Also some sites that could
help her. Thanks Nancy for your wonderful newsletter. Barbera NW OK
Children's Chocolate Cake Mix
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening
In a medium bowl, combine sugar, cocoa powder, flour, baking soda and
salt. Stir with a wire whisk until blended. With a pastry blender, cut in
shortening until evenly distributed and mixture resembles corn meal. Spoon
about 1/3 cup of the mixture into each of 11 small containers with tight
fitting lids or zip lock bags. Seal containers. Label with date and
contents. Store in a cool dry place. Use within 12 weeks. Makes 11
packages of Children's Chocolate Cake Mix for Easy bake style oven.
To Use:
1 package cake mix
4 tsp. water.
Mix together and stir with a fork or spoon until blended and smooth. Pour
mixture into greased and floured 4 inch round miniature baking pan. Follow
directions for child's oven, or bake in mom's preheated 375ºF. oven for 12
to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a small plate and remove pan. When cool, frost with Children's
Chocolate Frosting. Serves 2 children.
In a medium bowl, combine icing sugar, milk powder and cocoa powder. (Sift
cocoa if lumpy.) With a pastry blender, cut in he shortening. Spoon about
1/3 cup of mixture into each of 9 small containers or zip lock bags and
seal tightly. Label with date and contents. Store in a cool dry place. Use
within 12 weeks. Makes 9 packages of Children's Chocolate Frosting.
To Use:
1 pkg. Children's Chocolate Frosting mix
3/4 tsp. water
In a small bowl, combine frosting mix and water. Stir with a spoon until
smooth. Makes about 1/4 cup.
Children's Lemon or White Cake Mix for Children's
Oven
1 cup sugar
1½ cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon-flavored unsweetened drink powder -- like Kool-Aid
1/3 cup vegetable shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink
powder. Stir with a wire whisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or zip lock
bags. Seal bags tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 10 packages Children's Lemon Cake Mix.
To Use:
1 pkg. Children's Lemon Cake Mix
4 tsp. water
Preheat mom's oven to 375ºF. If using an Easybake oven, follow directions
for baking cakes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine
cake mix and water. Stir with a fork or spoon until blended and smooth.
Pour mixture into prepared pan. Bake 12 to 13 minutes in mom's oven or as
directed in play oven. Remove from oven. Cool in pan on rack for 5
minutes. Invert cake onto a small plate. Remove pan. When cool, frost with
Children's White Frosting if desired. Serves 2 children.
NOTES: Any flavor of Kool-Aid powder can be used for a wide variety of
flavors. For a white cake mix, omit the powder. If you like, a drop or two
of vanilla may be added at the time the cake is prepared.
In a medium bowl, combine icing sugar and milk powder. Stir with a wire
whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3
cup mixture into each of 8 small containers or zip lock bags. Seal bags
tightly. Label with date and contents. Store in a cool dry place. Use
within 12 weeks. Makes 8 packages of Children's White Frosting Mix.
To Use:
1 pkg. Children's White Frosting mix 3/4 tsp. water
In a small bowl, combine mix and water. Stir well with a spoon until
smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla
may be added if desired.
Children's Lemon Cake Mix:
1 cup sugar,
1½ cup flour,
1 tsp. baking soda,
1/2 tsp. salt, 1 tsp. lemon Kool-Aid,
1/3 cup vegetable shortening.
Combine dry ingredients. Cut in shortening. Spoon 1/4 mixture into about
12 sandwich bags. I then put all the little bags into a freezer bag. Zip
it up and store it on the shelf in the pantry. It will keep for about 6
months.
To have your little one make a cake:
Mix 1 package of mix with 1 tablespoon of water. Stir well until smooth.
Bake in greased pan in easy bake oven until slightly brown.
Child's Chocolate Cake Mix All ingredients are the same except replace the
1 tsp. lemon Kool-Aid with 3 Tbsp. baking cocoa (the unsweetened kind)
These are for Diane who was looking for easy
bake oven recipes! I hope these help,
This is for Diane who wanted homemade mixes for children's bake ovens. I
found a couple of cake mixes at this site. Here is the link:
http://mixes.cdkitchen.com/recipes/cat/29/0.shtml
That's a great idea to make your own!
There was not enough room to post all the recipes,
requests and tips and suggestions of our family (members.) More will be posted
tomorrow.
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