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Better Baker Bowl Maker

Aunt Nancy;
I have the second in the series of three (or even possibly four) free recipe cards that are my gift to your readers. I have posted it on my blog today. This one is blank with lines or without lines so that it can simply be printed out and hand written or someone can use their computer to add their recipe to it.

The permalink address for this post is http://www.daisiecompany.com/blogs/audreyjeanne/?p=299
The regular blog address is: www.daisiecompany.com/blogs/audreyjeanne. I hope your Nancylanders are having a very Merry Christmas!
Love, Audrey

Good morning from snowy Kokomo, Indiana!! Church was even canceled this morning.

This is for the lady looking for Bisquick cookies. Go to www.cooks.com and search Bisquick cookies. Over 300 recipes will come up. I haven't tried this recipe, but it sounds so interesting, I think I will try it soon.

Coco Wheats Bread
3/4 cup Coco Wheats ( This is chocolate Cream of Wheat)
1-1/2 cups milk
2 cups Bisquick Baking Mix
1/2 cup brown sugar
1 cup nuts

Soak Coco Wheats in milk for 3 minutes. Combine Bisquick, brown sugar and nuts. Add Coco Wheats, stirring until mixture is moistened. Bake in a greased loaf pan in 350º over for 45 minutes or until done.

www.watkinsonline.com
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070 Eastern Time

Watkins Tropical Salsa #01057 is great spread over cream cheese and served with crackers. The salsa can also be an alternative for barbecue sauce.

For Barbara in Wentzville, MO, this is the recipe I found for NUT BREAD in my Betty Crocker cookbook.

Nut Bread
2-1/2 cups all purpose flour
1 cup sugar
3 ½ teaspoons baking powder
1 teaspoon salt
3 tablespoons salad oil
1-1/4 cups milk
1 egg
1 cup finely chopped nuts

Heat oven to 350 degrees. Grease and flour 9 x 5 x 3 inch loaf pan or two 8 ½ x 4 ½ x 2 ½ inch loaf pans.
Measure all ingredients into large mixer bowl; beat on medium speed ½ minute, scraping side and bottom of bowl constantly.
Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.

VARIATIONS
APRICOT NUT BREAD: Decrease milk to ½ cup; add 4 teaspoons grated orange peel, ¾ cup orange juice, and 1 cup finely chopped dried apricots.

BANANA NUT BREAD: Decrease milk to ¾ cup; add 1 cup mashed ripe bananas (2 to 3 medium)

DATE NUT BREAD: Add 1 cup cut-up dates.

ORANGE NUT BREAD: Decrease milk to ½ cup; add 4 teaspoons grated orange peel and ¾ cup orange juice.

PRUNE NUT BREAD: Decrease milk to ½ cup; add ¾ cup prune juice and 1 cup drained, chopped, cooked prunes.

Merry Christmas to you, Nancy, and to all our friends in Nancyland. Our prayers go out to you and your brother, Bud.
Frances in Wesley Chapel, FL

Sticky paws (Ditto) is still spending his nights stealing my money and other things from my pockets.  This morning when wearing my coat to church it was rather embarrassing to pull out what I thought were gloves, and find his favorite furry toy mouse instead! I guess he was stealing the money to make room for his toys. Part of me wanted to put Ditto's toy mouse in the offering plate.
Nancy Rogers

Hi Nancylanders I have had a request from my family to make a dish called corn pudding for Christmas dinner. I am at a loss being from the North originally I do not have a recipe so I am depending on all you ladies out there to help me out Please make it a simple one as I am cooking a great deal of different dishes and I am doing it alone I know I can depend on all of you thanks in advance. and I wish you all Happy Holidays and Nancy I will keep your brother in my prayers. and bless you for this wonderful newsletter it makes my day.
Lorie in Orlando

Carolyn in KY, the Pineapple Sprite Cake sounds interesting. I would like to read that recipe. Thanks for sharing.
Sherrill in San Antonio.

I love the 2 ingredient fudge recipe. Was wondering if the whipped Betty Crocker frosting mix will work? I bought two tubes of it, now not sure they will work. Thank You, Daff

For Anne E in Pa here's my favorite overnight French Toast casserole. We usually have it for breakfast morning, as it can bake while the kids look under the tree. Then we have a quick breakfast and load up for the first grandparents' house of the day. It's really very tasty. Happy Holidays!
Lisa (East Texas)

Overnight French Toast Casserole
1 lb loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.

Alphabetical Recipes (TNT) for Newsletters (and can be printed out) In the past 24 hours over 350 new recipes from past newsletters have been added to the following pages.
1996
1997
2002
2003

2007
November 2007
December 2007

For Jolene in OR looking for a recipe with Almond Bark.. This was given to me by a friend from work...it is super easy and yummy! We just call it Almond Bark Candy.

Almond Bark Candy
1-1/2 lbs of almond bark
8 ozs. of creamy peanut butter
8 ozs. of dry roasted peanuts
1 c mini marshmallows
2-3 c. of Rice Krispie cereal

Melt the bark over low heat. Add the peanut butter. Remove from heat and add the remaining ingredients. Mix well and drop by teaspoons on waxed paper. Cool and store in a airtight container. You can use crunchy peanut butter and omit the nuts if you want.
Irene in FL

I need your help.
The messages and recipes seem to be getting longer and longer.  I am unable to put long recipes into the database where they can be printed out easily. If the newsletter is too long the longer messages get cut first and posted in a later newsletter.  It make be up to a week before long messages are posted.  If possible, the message will be split into 3 or 4 days on the newsletter.  Our recipe family loves all the messages and want to see them all.  Please send one message on one topic and one recipe per email.  The best plan of action is to keep it short and simple.
Nancy Rogers

What address do I send messages to for the newsletter?
Gail

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Nancy, I would like to have some good finger food recipes. I need to make something to take

to work this Thursday. Please if anyone has some recipes to share, I would appreciate them.
Sue from North Carolina

About a week ago, I posted our family plans for our Christmas meal, and I mentioned baking bread. One of the Nancyland "sisters" inquired as to what "grease bread" is. This is an old recipe that was passed down from my grandmother and great grandmother, and apparently was a common item during the Depression years. I can remember my grandmother talking about having "grease bread" one Christmas during the Depression, just simply because there was nothing else. She said she fixed it every year since then, until her death at age 97 a few years ago, as a reminder of the "lean times."

The ingredients are below, but it makes a very hard, unleavened cornmeal bread. In addition to making it at Christmas, I love it with wild greens or wilted leaf lettuce in the warmer months.

Grease Bread
2 cups cornmeal
2/3 cup bacon grease
1/2 tsp salt
boiling water

Mix cornmeal and bacon grease until crumbly. Mix in salt. Then, add enough "almost boiling water" to mash it into the pan.

Cook at about 350 until it takes on a "solid" feel.

To serve, cut or break into pieces.

As a side note, this grandmother taught me life as it used to be. She taught me how to find the wild plants for wild greens, to make homemade bread, sorghum cake, and even lye soap. She was a great quilter, and each year, all eight grand-kids, plus her two daughters, would get a quilt for Christmas. In addition to the quilt, each grandkid and daughter would also get a 3-lb coffee can of dried apples from her trees, several jars of homemade jams and jellies, pickles and piccalilli, homemade molasses popcorn balls, a couple bags of frozen, stemmed gooseberries that she raised, and a 1-lb can of black walnut meats, from her trees.

Each quilt would have been made on her treadle sewing machine; she never owned an electric sewing machine. By the same token, she always hung her clothes on a clothesline - no dryer for her, and her washer was a wringer washer. That washer still gets used especially for loads of my husband's real dirty work clothes, as well as for large items such as blankets, quilts, etc. Even at the time of her death, she had enough quilts and/or quilt tops made, to ensure that each grandchild and great-grandchild would get one of her quilts when they married. The quilt tops are now being quilted by my mother (79).

She was a great lady who cooked three meals a day, used bacon grease religiously, ate sausage, bacon, butter, and eggs, and all of the things that we shouldn't. She baked dessert twice a week for my grandfather. Even up until the time of her death, she still ironed her sheets and pillow cases, and my grandfather's boxer shorts and bib overalls.
Sandy H in Blue Springs, Missouri.

Nancy: This is in response to the request posted by Mimi in the 10 Dec Newsletter wanting to know of a way to remove rust from a crystal bowl. I haven't seen this suggestion yet but I fees sure it would work. For years I've used Naval Jelly to remove rust from metal and while the container I have doesn't say that it can be used on glass or crystal it doesn't say that it can't. It can be purchased at any hardware store or Home Depot type stores. Ask someone from the area where the product is stocked if it can be used on your crystal bowl. A word of caution however: This requires that one wear rubber gloves when applying Naval Jelly as it has a caustic ingredient that will burn if it touches the skin. Mimi, if as a last resort you decide to try this, try it on a very small spot or area first to make sure it will work without harming your bowl.

And for Sybil in FL who in the Wed-Thu Newsletter requested my recipe for sage dressing/stuffing, it's mostly a doctored up package dressing, i.e., Mrs. Cubbison's, Pepperidge Farm, etc. Whenever possible I like to take the neck and giblets from a turkey and make a stock by slowly boiling the turkey parts in a large sauce pan of water (8 to 12 cups) along with a medium size carrot (halved), a medium onion (quartered) and a rib of celery (cut in several pieces). After about 1-1/2 hours the turkey parts are fully cooked and the veggies have given off their special flavors.

Remove the turkey parts and let cool. Remove the veggies and discard or refrigerate for later use in soup. Add a couple tablespoons of butter to the turkey stock and allow the butter to melt. I pick as much meat from the cooked turkey neck as possible (it's a pain) and chop it very fine.

Place the packaged dressing/stuffing mix in a large mixing bowl. From here it depends on how much stuffing/dressing you need to feed your family and guests or how many packages of stuffing mix you're using. Add the finely chopped turkey neck meat and about 1/2 tablespoon of ground sage for each package of stuffing/ dressing mix being used. (I grow my own sage and dry the leaves then put small batches in a blender to make my own ground sage.) Mix the stuffing/dressing mix, chopped turkey and sage to evenly blend the ingredients then using 1 cup at a time start adding the turkey stock to the mixture, stirring after each addition (or best to use your hands to mix).

Keep adding the turkey stock until the mixture
reaches the desired degree of moistness. If you run out of stock before the mix is as moist as you want, add canned turkey or chicken broth. Now you can either stuff a turkey or baking chicken with the stuffing/dressing or transfer it to a buttered casserole dish.

If using a casserole I like to cover it and bake in a preheated oven at 350° for about 45 minutes then uncover and bake for an additional 15 or 20 minutes or just until the top starts to brown. This may seem a bit complicated but it's actually very simple. Adjust the amount of ground sage to your personal taste and test by tasting the stuffing/dressing as you are
mixing it. (Use the cooked gizzard, liver and heart in making turkey giblet gravy or as otherwise desired.)
Mr. Myron Drinkwater - Lake Forest, CA

Merry Christmas Happy Holidays to all.
Thank you so much for sending in the Banana Nut Bread recipe. I think my husband was more excited than I was to have it again. One recipe didn't have a name so I don't know who to thank.

The other recipe came from sunnywatkinsgirl. I just can't believe how helpful everyone is. Best wishes to everyone, stay well stay safe and have a great New Year.
Barbara in Wentzville Mo

Hello Nancy & Gang,
Just wanted to say a huge Thank You to everyone who sent me the wonton appetizer recipes. We made Artichoke Spinach, Sausage & Cheese, Ham & Swiss, Taco Teaser, and Sun Dried Tomato and they were all a hit. There were none of them left from a tray of about 75!! I can't tell you how many people asked for the recipes, but I just wanted to let everyone know how well it went.

To Jolene in Oregon 12/14 regarding almond bark recipes. These are TNT and so good. Enjoy.

Snowman Chow
2 Pop Secret Homestyle Popcorn
3 lb white almond bark
2 c large pecan pieces-toasted

Preheat oven to 195* or warm. Pop the corn and discard un popped kernels. Pour popcorn into a large paper bag. Add pecans and shake to mix. Put bag in a 195* oven to keep warm. Melt bark and stir smooth. Pour over popcorn, close bag and shake vigorously to coat evenly. Pour on wax paper lined sheet and let harden-break up into cookie sized pieces.

Crimson Tide Crunch
5 c Cheerios
5 c Corn Chex
2 c salted peanuts
1 lb M&Ms
1 c cashews
2-12oz white chips
1 t Crisco

Mix chips and 1 T Crisco in a double boiler. Spread cereals on a baking sheet and pour on chocolate and mix well to coat. Spread on 3 wax lined sheets. Cool and break apart. Store airtight.

Mexican Shrimp Dip
8 servings

8 oz cream cheese
2 T milk
dash of salt and pepper
1/2 c Heinz chili sauce
1 c fresh or frozen tiny shrimp-drain, rinse, pat dry
4 chopped green onions
3/4 c red bell peppers
4 oz sliced black olives-drain and pat dry
4 oz mozzarella or Monterey Jack cheese-grated
Party crackers or party bread slices

Mix cream cheese, milk, salt, and pepper in small bowl smooth. Spread on a serving plate or into a Saran lined 9x5 loaf pan in an even later. Top with remaining ingredients in the order listed in even layers. Cover and chill 1-4 hours Serve with crackers or bread slices.
Mimi ^..^

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Holiday Recipes
Homemade and Gift Jar Mix Recipes
Baked Ham Recipes and Tips
Salad Recipes
2 Ingredient Fudge Recipe

Mary Ann-- was looking for oils for flavoring in candy, I think. I just received an order I placed with Loranne Oils and was very satisfied with the time it took to get here. I bought eight oils, the small sizes are about $1.30 each. If you are making candy use these if you can as they don't dilute the fondant and it gives you a lot of flavor from a drop or two. They have a bunch of great flavors too.

For Betty and anyone looking for crafty sayings can look here. http://www.sawyers-specialties.com/sayings.php or if you want to do a bit of filling in the blanks try this one. http://www.enchantedlearning.com/cloze/p.shtml and http://search.enchantedlearning.com/cgi-bin/uncgi/search?key=sayings
or http://www.craftsayings.com/projects/ has a lot of projects

and sayings part way down the page. http://www.craftsayings.com/sayings/encourage_mints.shtml is very good too with encouraging sayings.

Oils - Generally pure, containing no alcohol or water. Preferred and safe for most uses. Must be used sparingly.
Extracts - Diluted oils, usually containing about 20% pure oils and the rest are additives. Alcohol is frequently used as an additive.
Flavors - When oil is not available for the flavor, natural and artificial flavors are used instead. Food-safe additives, possibly including alcohol, make up the bulk of the contents. Alcohol-free flavors must be used in the preparation of certain foods, like hard candies.
Essence is a general term that can mean an oil or an extract, or a concentrated substance made from animal or vegetable.

Julia in PA was looking for white chocolate. I have seen it recently at Wal-Mart, Sam's Club and craft stores. The Wal-Mart here has it in the craft section and in the food aisles as bark which is just about the sam except that you have one big hunk. A.C. Moore has it about as inexpensive as I have found and it's very good. You could also order it online if all else fails but it might take a while to arrive.
Betty in ME

To Gail from Chattanooga, Noticed you were looking for the recipe for the Hillvilla Pumpkin Pie, I found it in the 11/06/07 news letter. Hope this helps. I made this and it is wonderful. will never use any other recipe unless I can't help it!
Bonnie in Ohio, Barb in OKC, Gloria, Indiana

Annie from Gomer, the item you are searching for is Silpat sheets. They come in different sizes and are wonderful for baking cookies. I have 4 and use them all the time. They generally run around $20 at Linen N Things and Bed Bath & Beyond. You can $4 or $5 dollars by using the coupons that both stores are sending out every few days. I swear I seem to get one or the other every other day this holiday season. :o) Also, both of the stores will accept expired coupons here in my area, so don't throw them away if they are out of date!
Make it a great day!
Lisa (East Texas)

Hi everyone,
Could someone tell me how to make scalloped potatoes in a crockpot. My family loves cheese in the potatoes too. Hope everyone has a Merry Christmas and a wonderful New Year.
Shirlee from Michigan

Good Morning to Nancy and the Gang
We recently acquired an Italian daughter in law, transplanted from Queens to the Pacific Northwest. Last year, I added some Italian flavor to Christmas dinner by making a bracciole (a delicious meat roll) and having a pasta side dish, as well as a prime rib and potatoes Anna. The bracciole recipe was from Food Networks Rachel Ray, and it was delicious. Also made good sandwiches
Potatoes Anna are a great potato dish that can be assembled ahead of time, and requires potatoes, sliced paper thin after peeling, layered in a round glass baking dish with lots of butter and salt and pepper. Generously butter a 2 quart Pyrex baking dish. Make layer after layer of potatoes, thin slices of cold butter, salt and pepper. don't use margarine for this, as the butter is the only flavor added to the potatoes. I use Russetts. Press down each layer until the dish is full. Bake at 375 until well browned on the bottom and edges. Turn over onto a serving plate, and cut in wedges to serve.

Now, this year, I am expanding my Italian repertoire, and looking for dessert ideas. DIL loves cannoli, and I am going to try to make them. She also mentioned a cake made with the cannoli filling, and I would be so happy to have other recipes for traditional Italian pastries. I am also lookingf for a TNT recipe for zeppole. I know someone out in Nancy land has just what I am looking for
Merry Christmas to all, happy holidays, and many blessings of the season
Lois Kingston WA

I have not received the newsletter since 12-6-07 and i don't know why. I really miss it and hope to we can solve this problem. Nothing has changed on my PC. I wish you and all the family a VERY MERRY CHRISMAS and HAPPY NEWYEAR.
Harold (bear)

Comment
You will need to call your ISP and let them know that you signed up for the newsletter, double opted in and expect to get it. Ask them how you can get them to deliver to your email box daily.
Nancy Rogers

For Fran's in upstate New York question in 12-10 newsletter about making cookies instead of fruitcake with the mom's Lemon fruitcake recipe. I would think it would be work for cookies instead of cake. Just drop by teaspoons on a greased cookie sheet and bake at 350° for 10 -12 minutes.

For Debbie that wanted the amount of lemon extract in mom's lemon fruitcake ,it's 1/2 oz. pure lemon extract (I think it comes in 1/2 oz. bottles.) and 71/2 oz. can (that is a small can ) of crushed pineapple. I hope this is what you were wanting to know. Happy Holidays To You All!
Helen In Mississippi

This recipe was just given to me by a lady I met in the supermarket. I remember making them once and they were really good and easy. No baking. I am making a batch right now. I think she said it was from www.cooks.com web site.

Chow Mein Noodle Cookies
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup chow mein noodles

Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool.
Camille

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This was in 12/11 issue. Marie, I usually start making candy after Thanksgiving and put it in the fridge or even freeze it until I am ready to serve it. I have never had a problem with it always taste fresh made. I usually keep mine in the fridge and put small amounts out to serve.

I hope everyone has a Merry Christmas and Happy New Year! Nancy I hope you brother is better. Give those fur babies a rub from me and my fur baby Smokey.
Brenda/Alabama

Hi!
Is there a rule of thumb for how far in advance cookies, candy and fudge can be made and stored for Christmas? I'm never sure about how soon to make it, therefore I wait until the last minute and am always rushing. Thanks for your help.
Marie-Pembroke MA

Hi Nancy, was so glad to hear about your recent invitation to eat with an out of town friend. It is wonderful to see old friends and catch up. Don't you worry about the newsletter, some things are more important! Glad you had a great time. I want to wish you a Merry Christmas and Happy New Year! Hope you have the best.

And I want to wish everyone else a Merry Christmas and Happy New Year too. I hope we get many more great recipes in the coming year!
Brenda/Alabama

Re: This is for Penny from Wisconsin & AZ, who posted the Cherry Pecan Slices recipe in the 12/13 newsletter. The recipe sounds great. I would just like to know if you slice the rolls before or after you bake them. Thanks.
Robbie Bowling Green, In

Yes Robbie, you slice them before baking. I'm so glad you asked. After reading it yesterday I realized I had forgotten that part. They are really good. Enjoy. Penny

Hi Nancy and all. Years ago I used to make cabbage rolls with a sauce made with grape jelly. That is all I can remember about it I know it didn't have tomatoes or tomato sauce. I have lost my recipe in a fire and can't remember how to make them. Does anyone know a recipe like this? Thanks in advance.
Brenda/Alabama

Mr.Myron Drinkwater, you were asking about the season blend in Thursday's Dec 13th newsletter. The frozen season blend is just celery, onion, red peppers, green peppers and parsley all chopped up and frozen. I just buy it frozen to save time in chopping everything up. Let me know if you like this Shrimp Chowder when you make it.
Enjoy! Helen in Mississippi

Hi Susie from Indy..glad you're feeling better Re Oatrageous Cookies the recipe calls for one half cup EACH of the butter, peanut butter, and each of the sugars. sorry for any confusion
Lois Kingston, WA

This is for the person or persons that requested the Coca Cola Cake in the Dec. 13 newsletter.. I call it the Coke Cake.

Coke Cake
In a saucepan - heat to boiling
2 sticks oleo or butter
2 Tablespoons cocoa
1 cup coke

Pour over 2 cups flour and
2 cups sugar
sifted together and stir to blend.

Add:
1/2 cup buttermilk
1 teaspoon soda
1 1/2 cups small marshmallows
pinch of salt
2 eggs, beaten
1 teaspoon vanilla

Stir to blend
Bake in greased and floured 9X13 pan
at 350 degrees, 35 to 40 minutes

Icing
1 stick oleo or butter
1 teaspoon vanilla
3 tablespoons coke
3 tablespoons cocoa

Bring to boil, and pour over 1 box of powdered sugar, add 1/2 cup nuts and stir to blend. Pour icing over cake while hot. This is a very old recipe and if you are a chocoholic you will love it. I hope this is the recipe that they were searching for.
Patricia Collins, a transplanted Texan in Louisiana.

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Hi Nancy, in 12/14 issue: Jolene in Oregon, wanted to know what to do with almond bark, I goggled almond bark, white chocolate and a big page of sites came up with recipes using the bark. One site was www.cooks.com. Sandra Lee on food network made the following: I know I will try this.

Marble Bark With Pistachios
1 pkg dark chocolate almond bark
1 pkg white chocolate almond bark
1/2-1 cup chopped pistachios
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

Melt the dark chocolate almond bark and spread on a buttered foil lined cookie sheet. Pour melted white chocolate bark on top. With a toothpick swirl to make marble affect.
Put nuts on top then sprinkle chips. Press down a little so they stick. Let set to harden then break into pieces.
I hope this helps. Brenda/Alabama

Hi Nancy,
Betty T/Ga ask if she could melt her white chocolate bark in the microwave and I want to tell her she can. Start with a minute then stir and do 1 minute intervals and stir after each as chocolate will seize up and not be any good so you have to really watch it. Hope this helps.
Brenda/Ala

I use Almond Bark to make Peanut Clusters, they are so easy and will make a lot.

Crock-Pot Peanut Clusters
Place in crock-pot in order given.
1 large jar unsalted roasted peanuts
1 large jar salted roasted peanuts
2 packages almond bark (any flavor)
1 12oz package chocolate chips (I use 2)
1 8oz pkg Bakers German sweet chocolate

Place in large crock pot and cover with lid. Set on low heat for three hours. DO NOT REMOVE LID during this time as it allows water in. Turn off heat. Let sit 15 minutes without removing lid, then stir until well-mixed. Drop from tsp onto waxed paper. Let cool.
Ivey

Wondering why I 'need' a Magic bullet. It's on sale for40.00 so if I 'need' it, now is the time to get it. How is it different from a blender? Or any other appliance that blends things up?

Thanks in advance for your help. Also, I wish everyone a happy holiday for whatever you celebrate. Nancy, Please give yourself and your babies a hug for me. Marge in OH

Comment
I love my Magic Bullet mostly because it takes up less space on the counter. It works great for a quick morning smoothie or a late night milk shake. The Magic Bullet is handy for making fresh salsa. I like salsa on my salads rather than salad dressing. I wouldn't trade for mine.
Nancy Rogers

Nancy, I want to wish you and yours a great Christmas and a wonderful New Year!

This is for Christine in Arkansas: If you will look at your local Wal-Mart, in the crafts section I think, they have tiny bottles of the flavored oils to flavor hard candies. If they should not have them, check with local drug stores. They also carry it. There is usually a small sheet with the oils that have the recipe on it.

I have made this in multiple flavors most Christmases and it is sooo easy. It is only a matter of boiling sugar, water, white syrup and a little water to a hard crack stage. Remove from heat, add the oil and pour it out to cool.

I always pour mine on a sheet of heavy duty aluminum foil and when it cools, I lift the corner and let it drop back down on the countertop and that breaks it into pieces, ready to jar or wrap.

For the life of me, I can't find the paper that has the recipe, but as I said, it is usually with the oils.
Jean in NC

Good morning Nancy,
I hope it isn’t too cold there! It has been getting pretty cold here, but only rain so far. The big storms have missed us mostly.

I am responding to Barbara in Wentzville, MO looking for Betty Crocker’s Quick Nut Bread in the 12/13 newsletter. Barbara, I have the 1969 Betty Crocker cookbook and the recipe you want is on pg. 70 in that one. I also tried online, but no go, nor was it in the new cookbook that came out about a year ago. If you would like the other variations, please let me know. I had to type this one handed because the book is paper back and very tight at the rib.

NUT BREAD
For tea sandwiches, spread cream cheese or butter on thin slices.

2-1/2 c. all purpose flour
1 c. sugar
3-1/2 tsp. baking powder
1 tsp. salt
3 tbl. Salad oil
1-1/2 c. milk
1 egg
1 c. finely chopped nuts

Heat oven to 350ºF. Grease and flour 9x5x3-inch loaf pan or 2 8 1/2x4 1/2x 2 ½ - loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed ½ min., scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 – 65 min. or until wooden pick inserted in center comes out clean. Remove from pan and cool before slicing.

Banana Nut Bread variation: Decrease milk to ½ c.; add 1 c. mashed ripe bananas (2 – 3 medium).

For Carol/SoCal in the same newsletter wanting a good roast beef recipe, here is the one I use and it is so good! You can adjust the cooking time for doneness. It is posted on http://whatscookin.proboards4.com/index.cgi? In the crockpot section.

Spicy Wine Pot Roast**

From the Kitchen of: Sylvia
Source: Crockery Cookery
http://www.50plusfriends.com/cookbook/

3 to 4 pound beef pot roast
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix (¾ oz.)
1 cup water
¼ cup catsup
¼ cup dry red wine
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder

Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat. **I added potatoes and carrots about 3 ½ hours before eating. This was so good! I braised the roast before adding to pot. Makes 6 to 7 servings
Take care Nancy! Chris in NM

TIRAMISU LAYER CAKE
This is so easy and has that wonderful flavor of tiramius. I have already baked and frozen my cake layers for Christmas dinner (one less thing to do later) and then the day before Christmas will make it up, except for the whipped cream frosting which will go on last ( I think one could also substitute Cool whip which would keep much better in the refrigerator). This time I am also going to double the filling layer so it is nice and thick.
Yum.. can hardly wait.
Roz in Indy

CAKE:
1 (18.25 ounce) package moist white cake mix
3 teaspoon instant coffee powder

FLAVORING MIXTURE
1/2 cup very strong coffee
2 tablespoons coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese (see note at bottom of directions)
1/2 cup confectioners' sugar
2 tablespoons coffee flavored Liquor

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining 1 / 3 batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 2 tablespoons coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

NOTE:
a substitution that worked okay for Marscapone cheese is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).

Hi Nancy,
In regard to the Mexican Vanilla concerns, my husband went online and bought me 500 ml. of Molino Real Mexican Vanilla. It contains the following: water, alcohol, vanilla extract, vanillin, propylengycol, and caramel color. It clearly states in English and Spanish, IT DOES NOT CONTAIN COUMARIN! We were on a cruise to Mexico last spring and of all the things I wanted to buy was Vanilla but we forgot all about it. That is why he went online to find it. It definitely was more expensive but well worth it. I believe he paid $19.95 plus shipping and handling. I hope this is helpful.
Merry Christmas, Pat is SC

I do not know who posted the recipe for Waldolf Astoria Frosting, but thank you. You must have been reading my mind. Just yesterday I was wanting a cooked butter cream frosting but hadn't the time to go through my 150 cookbooks. You saved me the trouble.

For Susie in Indy:

123 Peanut Butter Cookies
1 cup peanut butter
1/4 cup soft butter (I would use unsalted because bisquick in on the salty side)
1/2 cup boiling water
2 cup bisquick

Heat oven to 400°. Mix all ingredients except Bisquick until smooth. Stir in Bisquick. Drop by teaspoons or roll into balls and bake on a lightly greased cookie sheet. Bake 8-10 minutes until set but not hard.

These were extremely easy to make and have a good taste. When in a hurry I will make these. You can also go to www.bisquick.com for more recipes.
Bobbie/Frankfort/IL

This is for Lois-Richmond, VA. who asked the group for a corn chowder recipe. Many years ago when our family was visiting Lancaster, PA we raved about the corn chowder. The restaurant had been asked so many times for the recipe that they handed out a printed recipe card for the chowder. It does have a sweet taste like the one that Lois is looking for - the sweetness comes from creamed corn.

Chicken Corn Chowder
1 to 3-1/2 lb chicken
3 quarts water
1 large onion, diced
2 stalks celery, diced
1 teaspoon white pepper
1 Tablespoon salt
1/2 teaspoon celery seed
2 1/2 cups whole kernel corn
2 cups creamed corn (I've always used cream-style corn in cans)
1/2 cup cream of celery soup

Dough Balls:
1 cup flour
1 egg
1/4 teaspoon salt
1/4 teaspoon baking powder

In large pot, place chicken; cover with water, celery, white pepper, salt and celery seed. Bring to a boil then lower heat and simmer for two hours (stir often because it will burn). Remove chicken from pot. Pick the chicken from bones and discard bones and skin. Dice the meat and return to pot. Add corn, creamed corn and celery soup into the soup; bring to a boil. Mix the dough balls by combining flour, egg, salt and baking powder in bowl. Mix thoroughly. Sift this mixture through your hand into the boiling soup and continue to stir. Reduce heat, simmer for about 15 minutes. Serve.

It's been so long since I've posted but I do read the newsletter every day. Nancy and all the Group - Have a very merry Christmas.
Janet in PA 2

For Mary Ann in upstate N Y who is looking for Peppermint Oil and to all who have responded so far:
Please be VERY careful what you get & how you use it. There are all kinds of FLAVOR oils and then there is ESSENTIAL oil. A health food store is likely to direct you to essential oil, which is NOT for ingestion. Only the most skilled aromatherapists will use peppermint essential oil internally, 1-3 drops mixed in water, & ONLY for medicinal purposes. What you want is a flavoring oil & yes, that can usually be found at Wal-Mart, in the Wilton aisle. Please, please, please - be careful what you are using - some essential oils, if taken internally, can be fatal!
Lory in CO

Please remember Pam in Roanoke, Va. in your prayers. Her husband has a "stage 4" brain tumor.
Nancy Rogers

For Betty in Ga from December 15

I have made the white chocolate bark with peppermint pieces for many years.

Melt the white chocolate in a large (1 use my 8 C Pyrex measuring cup) bowl starting at 90 seconds and adding 15 second increments until it is melted.
Quickly stir in peppermint pieces just to blend - don't stir too much or they will not look nice.

And even quicker spread the whole thing on prepared wax paper on a table or counter. Just plain wax paper - no greasing or anything. The thinner you spread it, the better it is - we think. Let it set several hours or overnight and then break into pieces.

This year I deviated from the recipe and used bittersweet chocolate pieces from Prepared Pantry. The red and green did not show up, of course -- but the flavor of the wonderful bittersweet chocolate and the mint pieces is a match made in heaven. LOVE IT!

Good luck. It's really easy -- just be prepared and then move quickly.
Rosemarie in rural Kansas City

Dear Nancy - I like many others look forward to your newsletter and recipes but I like to read them when I have a lot of time because I could stay for hours at a time and I am ashamed to say I very seldom make the recipes - I copy them and promise myself I will but during what is left of this Blessed Christmas Season I am making a point to make something everyday but it will have to be easy. Hope you and yours have a happy, healthy and peaceful Christmas and a New Year full of joy.
Bernie, TN

If you know of where I can find a recipe for something called kitty litter cake it uses a new kitty litter box etc then there is another one that uses clean planters. You put in there something like gummy worms along with pudding etc. I don't know the whole recipe for all of them sorry.
Debbie from Michigan

Gay, Dec 15 newsletter, You can't give the dogs the run of the house, you right on with the paper in the kitchen, it is so hard when your gone, but we have to work, it just takes much much longer and then when your home at night take up there water and literally don't let them out of your site, put them on the paper often and reward them an praise them when they pee pee, to this day when my little girl pee pees on the paper outside she runs in so excited to tell me. Its more work that an baby, i have both! If all else fails Petco and Petsmart offer well priced private classes just for this.
Mimi

To Gay in L.I. about the dog training issues. You may want to check out a website dealing with several different problems with dogs. The man is a professional dog trainer and my Son has used some of his techniques for barking. The website addy is as follows: www.vladae.com
Hope this helps!
Donna in Illinois

Lisa in Texas,
Sorry to pass this on Mr. Saunders passed away at 85. He had the Yankee Kitchen Show.
Joe Leavenworth, Ks.

*This may be a repeat recipe.  I could not remember if it had been posted before.

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers