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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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake
Recipes
Helpful/Fun Articles
(Cooking
Tips) Crock Pot Safety
(Cooking Tips) How to Clean a
Microwave
Balsamic Vinegar, a
Vinaigrette or a Marinade?
Cooking Salts Explained
Barbecue Grilling Tip Guide
Foil Cooking Tips
Tips For Using A Charcoal
Grill
Marinating Tips for Grilling
Tips on Preparing
Hamburgers For The Grill
Hamburger Grilling Tips
Secrets of Grilling Corn
on the Cob
BBQ Safety Tips
What Vegetables Can I Freeze?
History Of Green Tea
History Of Coffee
History Of The Vacuum Cleaner
History Of Aprons
History of the Grandfather
Clock
History Of Cuckoo Clocks
History Of Coats Of
Arms
History Of Solar Power
History of Wind Generated Power (and windmills)
History Of Seeing Eye Dogs
History Of Mattresses
History Of The Cowboy Boot
History Of Infomercials
History Of Refrigerators
History Of
Refrigerator Water Filters
How To Buy A Refrigerator, And
What To Look For
Genealogy -
Trace Your Family's History
Genealogy - The Family
Tree
Genealogy -How To Track Down Your Family History
How
To Use The Census In Your Genealogy Research
How to Reduce Credit Card
Debt
Budget - Tips on How to Cut
Spending
Meals on
a Budget
Having
Fun With Themed Gift Baskets
Gift Ideas -
Chocolates
What would you put in your gift
basket?
Family Tree - The Stories Are The Key
Getting Started
in Scrapbooking
Creating a Memory Book through Scrapbooking
Scrapbooks - The
Perfect Gift
What
You Need to Know to Make a Scrapbook
Gift Basket Ideas
Gift
Baskets For All Occasions
Sewing Thread
Essential fatty
acids (EFA's)
Best Vitamin
Supplements
How to prepare pumpkin
seeds
Understanding Fats and Carbohydrates
Managing Your Mood with Food
What are Kidney Stones
Vitamin B
What
Vital Nutrients Is Your Diet Missing
Importance of Vitamins in your Life
Vitamins and minerals that are depleted by the
prescription drugs you take
CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message. Remember to include your name within the message as well
Nancy, I agreed with you. If lightening
makes a direct hit, nothing can stop it from getting your computer if that's
where it's going. I have surge protectors and today while I was at church my
pc just went off. My son was afraid it was gone, but pc was fine. Wasn't a
storm either, as we've had no storms in a good while. I always turn my pc
off at the first sound of thunder. Why take the chance? I know businesses
leave their pcs on, but I guess they can afford to take the chance. I have
insurance on my pc, but again I say why take the chance?
Just my opinion.
Sandee in West TN
This is for Caroline in MO. You can find
the Frozen Biscuits in the 9/23/06 newsletter.
I made them and it is a very good recipe.
Jacque in CA
To Karen from De.
Aug 30th. newsletter. I have a very good
TNT recipe for Banana Roll, I make a lot of these every year for gifts and
just to have in the freezer when I need a dessert. They freeze very well, in
fact I had some in the freezer for a year and they were as good as the day
they were made. I do wrap them good, first in plastic wrap then foil. Hope
you like them.
Banana Roll
3 eggs
3/4 cup sugar
2/3 cup mashed bananas (approx. 1 1/2- 2 med. bananas)
3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
Mix together and line jelly roll pan with waxed paper and spray before
adding batter. Bake at 350 for 10-15 min. Roll up when it is warm. Let cool
and spread filling.
Filling
1 cup powdered sugar
6 oz. softened cream cheese
1 tsp. vanilla
1/4 cup softened margarine
Beat till smooth. Refrigerate so it spreads easy. Spread on cooled roll.
Roll up and refrigerate again so
the filling gets cold, then wrap. The filling oozes out and is messy if you
don't let it get cold before wrapping.
Enjoy!! Marilyn from Pa.
Hi everyone in Nancy land: I have a
request with a story. I have had gray colored glass top stove for years. (by
the way, I always used a large cast iron skillet and pancake grill that my
father made in about 1940 for my mother). I have never had any problem with
the glass top range. I just moved and purchased a new glass top range, now
the issue....the top is white. No matter what I cook, I have big stains on
the top. I use a razor blade and a soft scrub cleaner on it each time I use
a burner. I wash the bottoms of my pans and use cleaners on them each time I
use a pan, prior to running through the dishwasher. I rinse the pans and the
stove top well and dry them both. Still, the next time I fry an egg...the
top of the stove looks terrible and I have to do it all again. Is there
anything I am doing wrong or should be doing that I'm not? Any ideas?
thanks Barb from Cle Elum, Wa.
For Byron Tindle in Bessemer.AL,Byron
don't feel alone about your name. My first name
is Johnnie, I was named after my Aunt Johnnie and my Grandmother's name was
Henri. A lot of people will refer to me as "he" but I just have to tell them
that I am a "she"!!!
JC in TN
Nancy, I have been getting this
newsletter for a long time now, and haven't really contributed much, but I
love it! I've tried many recipes from it, and they've all been so wonderful!
Thank you for all the work you put into making it! We appreciate your
efforts! I always enjoy hearing about Ditto and Siggy too. We have 5 "furballs"
and each one is a delight!
In the September 3rd newsletter, Nikki in F' burg, Va. requested a recipe
for Wine Cake. My aunt gave me this recipe many years ago, and has been such
a hit with family and friends over the years. Hope she and
her cousin will enjoy it, as well.
Relish.
This is a delicious relish recipe that is great for any kind of sandwich or
meat accompaniment.
Soak for 3 hours:
3-1/2 cups ground cucumbers
1-1/2 cups ground carrots
1 cup ground onions
2 Tbs salt
Drain well.
Bring to boil:
2 cups sugar
1-1/2 cups vinegar
1-1/2 tsp celery seed
1-1/2 tsp mustard seed
Add Vegetables; bring to boil; simmer 20 minutes. Ladle into hot, sterilized
jars and seal.
Careen from Cortez
I am looking for a recipe for a cake that uses a dry cake mix and peaches. Any of you have such a recipe. Thanks, Zelda in Grand Prairie, TX
On 9/1, Careen in Cortez CO shared a
recipe for Peanut Butter Chewies. I'm wondering
if you may also have a recipe for a treat that was served in my elementary
school (about 34 years ago). I believe we called them Peanut Butter Balls. I
don't recall a lot about them, except that they were primarily peanut butter
with a full peanut butter flavor. I am sure it did not have cereal in/on it.
It's possible the balls were rolled in coconut, but I can't be sure. If
Careen (or anyone in Nancyland) has a recipe like this, could you please
share it.
Thanks. Angie, N. Ala.
Hi Mariann,
you can purchase new inserts, crome or black,(
the pans that fix under the burner. ) You can also find disposable, tin type
drip pans. Try Walmart, and also those little magazines that come in the
mail. I found it much easier to replace this drip pans. I went with the
black. I use to soak my burner part, the part that holds the pan up, in dawn
and warm water out on my deck. Little by little these got clean. But if you
check with the manufactured of the stove, all these parts can e purchased.
Boots in Va.
This recipe is for Nikki who was asking
for a recipe for wine cake for her cousin. This recipe is TNT and it is by
far one of our families favorites anytime of the year, but always for the
holidays. When grandma asks what to bring, the answer is always a resounding
WINE CAKE!!
Wine Cake
1 yellow cake mix
1- 3 oz. package instant vanilla pudding
4 eggs
3/4 cup veg oil
3/4 cup Cream Sherry
1 tsp. nutmeg
Combine all ingredients in mixing bowl and mix for about 5 minutes. Pour
batter into a greased bundt pan and bake at 350 for 45 minutes or until cake
springs back when touched. Cool in pan for 5 minutes, then turn out onto
plate or cooling rack. Sprinkle with powdered sugar and just try to keep
people out of it! Not sure why it's called wine cake when it calls for cream
sherry. Or is cream sherry a wine? Who knows, it's just darned good!
Kathy Clark in SW Kansas
Hi Nancy and your furry friends. This is
Joyce from PA. Does anyone have a recipe for sweet rolls made with Pillsbury
crescent rolls? Thanks in advance, for I know someone will be answering my
request. This is the best newsletter and I always look forward to viewing it
everyday. Keep up the good work. Have a great day and give you furry pals a
hug for me.
Joyce from PA
For Mark in NJ in the
September 3 newsletter. Thank you for the
kind remarks regarding the marinade for the Marinated Vegetable Salad.
However, I will have to pass the compliments on to my cousin who gave me,
and other cousins, the recipe at a family reunion. I am glad to know that
this is the type salad you had in mind.
Oma in LA (Lower Alabama)
Hi Nancy and Nancylanders,
This is the second of the cake rolls requested. I am currently trying to
figure out how to make an Ambrosia Cake Roll. I
don't have a recipe for such but am wondering if it couldn't be made using
crushed pineapple, drained; mandarin orange sections, cut in half and
drained and coconut with a cream cheese filling similar to the pumpkin roll
filling. Sounds good to me and I will have to try this one day to see if it
works! The following is what got me to thinking along these lines. If anyone
has such a recipe I would appreciate it.
Oma in LA (Lower Alabama)
FRUIT COCKTAIL CAKE ROLL
1 pkg angel food cake mix
1/2 tsp + 3 T Confectioners' sugar, divided
3/4 C cold milk
1 pkg instant white chololate pudding mix
8 oz Cool-Whip
1/2 tsp coconut extract
2 kiwi, peeled, thinly sliced
2 C fresh strawberries
1/3 C + 2 T flaked coconut, divided
2 T apricot spreadable fruit
1/2 tsp hot water
Line a 10x15-inch jelly roll pan with wax paper; spray with non-stick baking
spray.
Prepare cake as directed on package; pour into prepared pan. BAke at 350º 16
- 20 minutes or until golden brown. Turn cake out onto a kitchen towel
dusted with 1/2 tsp (I prefer to use more to keep the cake from sticking)
Confectioners' sugar. GEntly peel off wax paper. Dust with remaining
Confectioners' sugar. Roll up cake in towel, jelly-roll style, starting from
short side. Cool completely on a wire rack, seam side down.
Filling: Whisk milk and pudding 2 minutes. Let stand 2 minutes or until soft
set. Stir in 1 C Cool-Whip. Fold in remaining Cool-Whip; stir in extract.
Unroll cake; spread with filling to within 1-inch of edge. Arrange kiwi and
strawberries over filling. Sprinkle with 1/3 C coconut. Reroll cake.
Refrigerate 1-2 hours.
Toast remaining coconut. In a small bowl, whisk spreadable fruit and water
until smooth. Drizzle over fruit. Sprinkle with toasted coconut. Slice.
Refrigerate leftovers.
Dearest Nancy,
Please accept my thanks and kudos for such a lovely recipe site. I look
forward to reading it every day. My name is Stephanie. I live in (rainy)
Massachusetts. Wanted to let you know I called the telethon and spoke to a
wonderful person called Charlotte. I explained to her that you had asked if
Nancy Recipe Readers might send in our pledges to the Amarillo telethon. She
said that was fine. but she was not aware of you, but still took my pledge,
even though I live in MA. Oh well...hope it helps.
I have never sent in a recipe to you. Perhaps I find myself unworthy of such
TNT cooks.
Have a lovely evening and Blessings to all in Nancyland. With sincerest
thanks and hope for a MD cure
Stephanie
The Chocolate Pantry
Chocolate products for baking and pleasure,
the tools you need to help you get the most from your chocolate, your
favorite chocolate recipes, and great “how to” articles.
Nancy,
What else can be said about how much your newsletter is enjoyed, and the
members are so helpful and
knowledgeable. I do so enjoy the recipes they send in.
I would like to have some sugar free, fat free or low fat dip recipes. I am
trying to watch my food intake and a dip like this with vegetables would
curb my nibbling I believe. Could some of the members help me with recipes.
Thanks, Grace
Nancy, I went on Betty's place and it is
good. I can go to it on your newsletter but when I type her e-mail address
it will not come up. Tell me what I am doing wrong please.
Byron Tindle Bessemer, Alabama
In order to get to a site on the net the address needs to be a URL that
begins with www or http://www.
When Betty adds her url at the bottom of her message I try to add it to the
message online.
Nancy
I have been buying Wal-Marts Great Value
butter 4 sticks to carton. Been using it on our toast in the mornings and
making bread in the bread machine. I remember as a kid that Grandma would
keep her butter out on the counter all day and night. I was wondering if it
was safe to leave the butter out on
the my counter. We like the softness for spreading. I have been putting it
in the microware to soften it for easy spreading.
Sarah, Ar
Hi Nancy....I have the warm fuzzies. I
just donated to the number you suggested for MD.
I hope they find a cure real soon. My husband has
myasthenia gravis and I think it falls under the same umbrella but
we've not had contact with the MD Association. How do we make that contact?
I hope a lot of people send in their donations today.
BETTE~Indiana
Comment
The MDA site for the US is
http://www.mda.org/main.html
Myasthenia Gravis (MG) does fall under their umbrella. For more information
on this disease
http://www.mda.org/disease/mg.aspx
Here is the URL to find your local MDA clinics and support groups
http://www.mda.org/locate/
Thank you so much for making a pledge to
the Amarillo organization of the MDA. The local telethon did announce
a few minutes ago that the members from Nancy's Recipe Exchange had been
calling in from all over the US, South Africia, and Germany. It pleases me
so much that our members care enough to make a pledge.
Nancy
The number for the Amarillo MDA Telethon
Remember to let them know your are from Nancy's Recipe Exchange newsletter
and we want to make a difference.
(Until Monday 6PM only (Central time zone)
806-351-2136
Hi Nancy, furballs, and our whole
"family"
This is for Nikki, F'burg VA request for a wine cake in the 9-3 newsletter.
I have a couple so will include both plus a couple other cake recipes that
are easy and delicious. Hope one of these is what your cousin is looking for
Nikki.
Rita in Memphis (NY)
Lake Niagara Cake
1 pkg yellow cake mix
1 pkg vanilla instant pudding
4 eggs
3/4 c vegetable oil
3/4 c Lake Niagara wine
3/4 tsp nutmeg
Combine all ingredients. Mix with electric mixer for 5 mins at medium speed.
Pour batter into greased angel food pan. Bake at 350° for 45 to 50 mins or
until done. Cool in pan for about 5 mins before removing to cool on cake
rack. Sprinkle with confectioners sugar.
Cream Sherry Bundt Cake
1/2 c nuts, chopped
1 pkg yellow cake mix
1 pkg vanilla instant pudding
4 eggs
1/2 c vegetable oil
1/2 c cold water
1/2 c cream sherry
Grease and flour a 12 c bundt pan. Sprinkle half the nuts in the bottom.
Combine cake mix, pudding, eggs, oil, water and sherry. Beat 2 mins at high
speed. Pour into pan. Sprinkle with remaining nuts. Bake at 325° for 50 to
60 mins or till cake tests done. Allow to set in pan 35 to 40 mins before
taking out.
Glaze
1/2 c butter
3/4 c sugar
1/2 c cream sherry
Combine all in saucepan; bring to a boil. Boil hard 1 min. remove from heat
and glaze cake.
Ugly Ducking Cake
1 pkg yellow cake mix
1 (16oz) can fruit cocktail
2 1/3 c coconut
2 eggs
1/2 c brown sugar
1/2 c butter
1/2 c white sugar
1/2 c evaporated milk
Combine cake mix, fruit cocktail with syrup, 1 c of the coconut and the
eggs. Blend, then beat at medium for 2 mins. Pour into a greased 13x9 pan.
Sprinkle with the brown sugar. Bake at 325° for 45 mins. Bring butter, white
sugar and milk to a boil in a small saucepan; boil 2 mins. Remove from heat
and add remaining coconut. Spoon over hot cake. Serve warm or cold.
Cherry Topped Cheese Cake
1 pkg yellow cake mix
2 Tbsp oil
2 pkg (8oz ea) cream cheese, softened
1/2 c sugar
4 eggs
1 1/2 c milk
3 Tbsp lemon juice
3 tsp vanilla
1 (1lb5oz) can cherry pie filling
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large mixing bowl
combine the remaining cake mix, 1 egg and oil. (mixture will be crumbly).
Press crust mixture evenly into bottom and 3/4 up the sides of a greased
13x9" pan. In the same bowl blend the cream cheese and sugar, add 3 eggs and
reserved cake mix. Beat 1 min at medium speed. At low speed add all the milk
and flavorings. Mix until smooth. Pour into crust and bake at 300° for 45 to
55 mins until center is firm. When cool, top with cherry topping.
Refrigerate .
Fizzy Meals
Tired of wondering what's for dinner?
Take a test drive with Fizzy Meals menus and recipes, sized for 2, 4 or 6,
complete with shopping list and kitchen game plan for easy, fun dinners
that are fit, fast and family-friendly.
Dear Nancy,
I just read Muriel from Naples Fl. note and she has an
English muffin recipe I would love to try. I have always wanted to
make them I would appreciate it if she would share that recipe.
Thank you Karen in SD
Muriel would love to have your recipe
for the breakfast please post it. The frozen biscuits
are in the August 23 newsletter. Would also
love to have the roll cake recipes.
Thanks Leslie from Texas
Moravian Sugar
Cake ( for Mary, 9/3):
1 cake yeast
2/3 c. warm water
1/2 c. sugar
1 1/2 t. salt
1 c. hot mashed potatoes
1/2 c. butter
1 c. milk, scalded
2 eggs, slightly beaten
5 c. sifted flour, approximately
cinnamon
2 c. light brown sugar
1/2 c. butter
Soak yeast in warm water. To scalded mlk, add sugar, salt & butter. Cool
until lukewarm, stirring until sugar is dissolved. Add mashed potatoes,
yeast & eggs. Beat until smooth. Add enough flour until you can handle
dough. Knead until smooth. Place in greased bowl & brush surface with melted
shortening. Let rise in warm place (80 degrees) till double in bulk or about
1 1/4 hours. Roll into 2 cakes (11 x 15). Brush top with melted shortening &
let rise again for 30 min. Pinch dough all over to make holes in
it. Sprinkle lightly w/cinnamon, and generously w/ light brown sugar. Dot w/
bits of butter. Bake in
hot oven (400) for about 20 min. (Recipe states " The Moravians in Bethlehem
and Lititz (PA) make this lucious cake by punching holes into raised dough &
then filling them to overflowing w/ butter & brown sugar.") (Source: My
mother's recipe collection which I inherited.)
Athena De
I thought I sent in a thank you for the
Lima Bean Soup recipes to everyone but anyway a
second thank you to all. I didn't see it in the newsletter.
Doris - De.
Hello Nancy hope, all is well with you
today. In the sept.3 newsletter Nikki in F'burg Va,was looking for a wine
cake. I have a blackberry wine cake recipe that i make and everyone loves
it.
Blackberry Wine Cake
1 18.25oz box white cake mix [I prefer the french vanilla with pudding in it
if you can find it]
1 ( 3oz)box blackberry or raspberry flavored gelatin
4 eggs
1/2 cup vegetable oil
1-1/2 cups blackberry kosher wine
1/2 cup chopped pecans [I use walnuts]
1 cup confectioners sugar
1/2 cup butter, softened
Preheat oven 325. Grease & flour a 9'' or 10'' tube pan. Put copped nuts in
bottom of pan. Combine cake mix, gelatin, eggs, oil, and 1 cup blackberry
wine; beat 2 min. Pour batter over chopped nuts. Bake 40- 45 min., or till
toothpick inserted in center comes out clean. This is a very moist cake and
i have cooked it generally an extra 10-20 min. Blackberry wine glaze; mix
confectioners sugar, 1/2 cup wine[ an extra spash or 2 makes it better], &
softened butter together till smooth. Pour 1/2 of the glaze over cake while
still warm, let set for 10 min. then remove cake from pan.
Allow cake to cool before pouring remainder of glaze on top. Your house will
smell so good when your cooking this. I get the blackberry wine at rite-aid
usually because it is hard to find. Sorry so long, but well worth it.
Jenny in Ky.
The Chocolate Pantry
Chocolate products for baking and pleasure,
the tools you need to help you get the most from your chocolate, your
favorite chocolate recipes, and great “how to” articles.
Dear Nancy, Thank You so very much for all your hard work on this wonderful newsletter . This is for Mariann in Michigan . I am the baker at our jr. high school and we use a product called Lime-Away (or C.L.R.) on on stove grates and stove tops to get rid of the grease . Just soak for a while and then scrub with a steele wool pad such as S.O.S. or Brillo , then rinse well . This even works on aluminum pans that have that baked on brown grease spots that don't wash off . It really works very good , believe it or not !!! We are not allowed to use steele wool at school so we just use a putty knife scraper . Theresa P from Illinois
Mariann in Michigan, Sept. 4, 2006
I use oven cleaner on the top of my gas top stove.
It does a good job on the grates and burners.
Marie Ward, VA
JOAN in Linden, NJ…Thank you for the
Rachel Ray broccoli rabe tip in the 9/1 newsletter. I missed that show.
Nancy, I have tried the egg tip Rachel shared
about starting with cold water, bringing them to a boil, turning the burner
off, and letting them sit in the covered pot for 15 minutes. It works
beautifully every time!
Thanks for your fabulous newsletter. I look so forward to reading it.
Debby in Sugar Land, TX
Comment
Glad to know it works well. I plan to try it within the next couple of days.
Nancy
In the Sept 3rd newsletter Shirlee in
Sudbury was also asking for Quick and Easy recipes
well here are a few and Nancy will get mad at me for taking up so much space
(HaHa).
Peggy
Hawaiian Supper
Serves 9
1-1/4 cups cooked rice
Dash pepper
Dash ground cloves
1 tablespoon butter
1/3 cup chopped green pepper
2 1/2 cups chopped ham
2 tablespoons fat
Sauce:
3/4 cup water
1-1/2 teaspoons prepared mustard
1/2 teaspoon vinegar
1/2 teaspoon pineapple juice
2 tablespoons brown sugar
1-1/2 tablespoons cornstarch
Dash cloves
Dash pepper
Pineapple tidbits
Brown in 2 tablespoons fat, peppers and ham. Add to rice, dash pepper,
ground cloves and butter. Set aside.
Sauce:
Mix all ingredients for sauce together, add sauce to ham mixture, cook until
thickened. Add pineapple tidbits and heat.
Serve over rice.
Green Bean and Beef Pasta Supper
Serves 5:
1 pound ground beef
3 cups hot water
1/2 cup milk
1 package Betty Crocker Hamburger Helper beef pasta
1 teaspoon instant minced onion
14 1/2 ounce can green beans, drained
4 ounce can mushroom pieces and stems
1/2 cup seasoned croutons.
Cook beef in 10-inch skillet over medium-high heat, stirring occasionally,
until brown; drain. Stir in hot water, milk, uncooked Pasta sauce mix,
onion, green beans and mushrooms. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 9 to 10 minutes, stirring occasionally until
pasta is tender. Remove from heat and uncover (sauce will thicken as it
stands). Garnish with croutons.
Barbecued Steak Strips:
1 pound boneless beef sirloin steak, cut in 1/2"inch strips
1 tablespoon vegetable oil
1 to 2 cups barbecue sauce
2 tablespoons honey
1 teaspoon sugar
In a large sjkillet, brown steak strips in oil over medium-high heat; drain.
Combine the barbecue sauce, honey and sugar; pour over the meat. Bring to a
boil. Reduce heat; and simmer uncovered for 10 to 15 minutes or until the
sauce is slightly thickened and meat is tender. Yields: 3 to 4 servings.
Nancy in the newsletter 9/3 Janice from
Texas (Kilgore) didn't give much information about the Nut Bread recipe she
was looking for so here goes. First recipe was always in her house and so
good. Second bread recipe comes from a friends grandmother and the third one
is mine and yet so easy.
Aunties Nut Bread Mix
9 cups all purpose flour
1/4 cup baking powder
1 tablespoon salt
1 cup shortening
Mix flour, baking powder and salt. cut in shortening completely until
particles are size of coarse cornmeal. Refrigerate in airtight container u
to 1 month. Makes 10 cups.
* If using self rising flour, omit baking powder and salt.
Nut Bread
3 cups nut bread mix
1-1/2 cup milk or buttermilk
1 cup sugar
1 egg
1 cup chopped pecans or walnuts
Heat oven to 350ºF. Grease bottom of loaf pan (9.5.3"). Stir nut bread mix,
milk, sugar and egg until mix is moistened. Stir in pecans or walnuts; pour
into pan. Bake until wooden pick inserted in center comes out clean, 55
minutes to 1 hour. Remove from pan; cool completely. Wrap in plastic wrap or
aluminum foil; let stand at room temperature or refrigerate at least 8 hours
for easier cutting.
Grandy Pistachio Nut Bread or Cake
Batter:
1 box yellow cake mix
1 box pistachio nut pudding mix, instant
4 eggs
1, 8 oz., sour cream
¼ cup oil
¼ cup water
Nut Mix:
1 cup sugar
1 cup chopped walnuts
1 teaspoon cinnamon
Grease and flour 2 regular size bread pans or 1 bundt cake pan. Mix batter
mixture with a mixer and set aside. Mix nut mixture and set aside. In pan,
layer batter mixture, nut mixture, batter mixture and then nut mixture on
top. Bread pans will be about 3/4 full each before baking. Bake at 350ºF for
45 to 50 minutes. Check with knife to make sure completely cooked. Let fully
cool before removing from pans.
Note: If making as a bundt cake she recommends using cream cheese frosting.
Susie's Quick Nut Bread
1 cup sugar
1 egg
1¼ cup buttermilk
3 cups Bisquick
1½ cup chopped pecans
Heat oven to 350ºF. Mix sugar, buttermilk and Bisquick. Beat for 30 seconds.
Stir in the pecans. Pour into well greased loaf pan (9x5x3). Bake 45 to 50
minutes until toothpick comes out clean. Cool before slicing.
Banana Nut Bread
Follow Nut Bread recipe except use 3/4 cup sugar and ½ cup buttermilk. Use
only 3/4 cup pecans and add 1 cup mashed bananas, about 2 to 3 bananas.
From the 9/3 newsletter Nikki in F'burg VA is looking for a wine cake. I
have had these 2 wine cake recipes for years. The first one my mother gave
me many years ago and the second one I found in a cook book and have made. I
have heard that when you cook with wine you need to use a good wine that you
would drink and no cooking wine.
Presbyterian Wine Cake
1 cup chopped pecans or walnut
1, 2 layer, yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup blackberry wine, drinking one
Topping:
1 stick butter, ½ cup
1 cup sugar
1/2 cup blackberry wine, drinking wine
Mix nuts, cake mix, pudding, eggs, oil and 1 cup wine together and bake at
325ºF for 50 to 60 minutes in a well greased and lightly flour on sides
bundt pan. Boil topping 10 minutes and pour over cake. Cake is still in pan,
so make sure you loosen sides so topping seeps through to top of cake and
down sides. Let cake stand 30 minutes before inverting. May be served with
whip topping or with whipped cream.
Betty's White Wine Pound Cake
1, 2 layer, box Duncan Hines yellow cake mix
1 small box vanilla instant pudding mix
3/4 cup water
3/4 cup oil
1/2 cup white wine, drinking one
4 eggs
º cup brown sugar
2 teaspoon cinnamon
1/4 cup chopped pecans
Mix all above together with electric mixer for about 2 minutes. Spray tube
pan with Pam. Sprinkle nuts in bottom of pan. Add cake mixture and bake at
325ºF for 1 hour. About 10 minutes before cake is done, boil together for 2
minutes l cup sugar, ¼ cup water and ¼ cup white drinking wine. Spoon ½ of
the mixture over the cake in pan when taken from the oven. Wait 10 minutes,
turn cake out on plate and spoon remaining mixture over cake.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Hi Nancy and Furballs
Hope all is well with you all. I am looking for baked
potato skin recipes and with a dipping
sauce recipe.
Thank you all Kathy
To Boots in Va. I heard this on a radio
program the other day and this is supposed to be wonderful and very easy.
Just put blueberries, peaches or whatever fruit
you like in the bottom of a baking dish and sprinkle a box of
dry cake mix over the top and bake at 350
degrees until the fruit bubbles through the top. I can't remember if they
put sugar over the fruit or not but you can experiment with this with maybe
apples and spice cake mix and the such. Good luck Joan in Ma Thanks Nancy
for your great newsletter keep them coming.
Joan from MA
Dear Nancy, I read your newsletters every day religiously and when they are not there I feel as I lost my best friend. As to (not highlighting the subjects) I feel would be a mistake. I find it is very helpful in locating subjects. There are things you want to overlook and the highlighting guides us through. Maybe try a different color. I never had a problem printing recipes and lord knows I print many. Maybe it is because I copy to my notepad first to save in my library. Just my opinion maybe others will respond. Keep up the good work. Joan from Ma responding to 9-29 newsletter.
Muriel from Naples, FL, I would LOVE
your English Muffin recipe. Your breakfast
sound yummy!
Gloria, Indiana
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