Good morning Nancy and all,
I found Mexican vanilla at Food Lion in the Mexican foods section. It is
Molina brand. I that they may help someone find it. It does smell good.
Tennesseyanky
For Lou in FL in the Nov 27 issue who wanted to know about the vinegar
in pie crust. You should add 1 teaspoon of vinegar or lemon juice as part
of the liquid for each cup of flour in pie dough. When flour is mixed with
water, gluten is formed - these are the protein strands necessary in yeast
breads, etc. The acid and the shortening keeps the gluten strands from
getting too long, which results in a tender, more flaky crust.
This info is out of my Baking textbook from Le Cordon Bleu culinary
school.
Leasa in Iowa
11-27 Lou in Fl asked about vinegar in pie crust I've known that
vinegar added to pie crust makes for a more tender crust. What I didn't
know was that it helps prevent over browning. Go to the following link.
http://www.ochef.com/1214.htm
You can also ask the chef cooking questions. Another site I just recently
used when I had a cooking question no one I knew could answer was:
http://www.askchefshawn.com/ask-chef-shawn/
Chef Shawn answered by the next day.
I hope this helps.
Bobbie/Frankfort/IL
Hi Nancy,
Just wanted to write a very special thank you to Susan from Superior WI
for taking the time to send all those delicious recipes that I had asked
for to send to our soldiers.
Very much appreciated, Jackie Canada
This is an old recipe my Mother gave us, it was handed down from my
Grandmother in southern Maine. I don't know where the name came from...
JOE-JESUS CAKES
Make your favorite pie crust recipe. Roll it out and cut pieces to fit in
your muffin tins...you will have 4 pieces of corners up and over each
muffin.
Put about a tablespoon of red currant (my favorite) or your favorite
kind of jelly in it.
Mix up a yellow cake mix and put that on top of each muffin and bake. I'm
sure back in those years, they made up a real yellow cake recipe but when
she told me how, she was using just the mix. Bake 350 about 20 min.
VARIATION:
My cousin says .. for Christmas you could use a while cake mix and put red
or green food coloring in the cake mix.
Mary in Va
Anna, I seen Mexican vanilla in my Bakers catalog from King Arthur
flour.The site you can go to is
www.bakerscatalogue.com
their address is
The Bakers catalogue
58 Billings farm road
White River Junction,Vermont 05001
Maybe you can get a catalogue or order online.
Mary Ann upstate N Y
Hi Nancy, In Tuesday (11-27-07) newsletter I sent in a reply on the
"cat problem" after reading it in your column It sounded like I had to go
to the vet for an "alter job". NO, NO, No, was really the cat who had the
privilege.
The HAND LOTION Recipe is in the June 25, 2007 newsletter
The HILLAVILLA PUMPKIN PIE -- Nov. 6, 2007 newsletter
I'm still working on my grandson's recipes book for Christmas. Last count
is at 700 recipes.
Margaret, Tulsa
Would someone please give me the newsletter date for plum puddings,
Thanks, Loretta in Virginia
Casserole Recipes
Baked Potato Casserole
Broccoli Corn Casserole
Baked Sauerkraut
Cauliflower with Cheese
Lima Bean and Ham Casserole
Tamale Pie Casserole
Veg All Casserole
Spinach Casserole
1-8 ounce package cream cheese
1/4 cup milk
2 10 ounce packages frozen, chopped spinach, cooked, drained
1/3 cup grated Parmesan cheese
Heat oven to 350F. Combine softened cream cheese and milk; mix well. Place
spinach in 1 quart casserole; top with cream cheese mixture. Sprinkle with
Parmesan cheese. Bake at 350F for 20 minutes or until bubbly.
Makes 4 servings
Meatball Casserole
1 layer raw potatoes, sliced
1 layer raw onions, sliced and separated into rings
1 layer uncooked bacon strips, cut into 1" pieces
1 layer celery and/or green pepper, sliced
1 layer carrots, sliced
1 layer small uncooked meatballs (I use Schwan's)
1 layer cheese slices
3 tbsp. uncooked rice
salt and pepper
1 can cream of chicken or celery soup
1 c. milk
Preheat oven to 350. Butter sides of a glass baking dish.
Put ingredients in baking dish in layers in order given, except for milk
and soup. Salt and pepper to taste. Mix soup with milk and pour over top.
Bake for 1-1/2 hours. Makes 6 servings.
Nancy Rogers
This is for Jackie who requested fruitcake recipes in the 11/27/07
newsletter:
Fruitcake
1 pound Butter
2 cups Sugar
4 cups Flour, includes dredging fruit
1/2 pound Citron
12 Eggs, Beaten
2 teaspoons Ground Nutmeg, Full teaspoons
1/2 glass (tumbler) Fruit Wine (I use 1/2 to 3/4 cup of wine)
1/2 glass (tumbler) Apple Jack Brandy (I use 1/2 to 3/4 cup Brandy)
2 pounds Raisins
1 cup Light Cream or top milk
1 pound Currants
1/2 pound Figs
1/2 pound Candied Pineapple
1/2 pound Candied Cherries
2 pounds Walnuts, 8 cups chopped nuts
1 Cup New Orleans type Molasses
2 Tablespoons Baking Powder
Cream butter and sugar together. Add the Molasses; then the eggs which
have been beaten separately. Next add the flour. Then dissolve the baking
powder in 1 cup of light cream or top milk and add to the mixture. Add the
spices which have been dissolved in the tumbler full of liquors (wine and
brandy). Chop fruit and nuts and dredge with flour (part of 4 cups). Add
these to the batter last.
Grease 2 tube pans and line with wax paper. Place small pan of water
(check water level) in oven with cakes. Place rack on lowest part of oven
and bake at 325 degrees for 2 hours (120 minutes). Allow to cool in pans
for 20 minutes; then remove to wire racks to cool completely. When cool,
wrap in cheese cloth and pour generous amount of Apple Jack Brandy over
cheese cloth. Wrap tightly with plastic wrap. May be stored in cool place.
Repeat Brandy after several weeks. This cake is very moist and makes 12
pounds of cake. One can be saved (I froze it) for next year! Enjoy!!
Please Note: I substitute Dates for Figs and increase Pineapple and
Cherries by 1/4 pound each and ELIMINATE Citron. You may prefer to use it.
Happy Holidays to Nancy, her adorable assistants and all members.
JoAnn in PA
Hi Nancy,
Thanks again for all that you do for us. We sincerely appreciate it. Hope
and pray your Holidays are blessed ones and full of love and family.
I need a little help. I visited one of your noted sites - All Easy Recipes
- and wanted to print a recipe for Boston Cream Candy. The recipe
instructions are incomplete and I could not find a way to contact them for
verification. If you have a way, please let me know and I will write them
and ask. I am getting ready to make all my candy, bread, cake and cookies
for a zillion friends. Maybe not a zillion, but by the time I am finished
I feel like.
Thanks for your help, Blessed days and prayers, Scooch
Comment
I am sorry there was an incomplete recipe. It does happen sometimes when I
am interrupted or got distracted. I am not sure which recipe it was but
here are several I have used.
Boston Cream Candy
6 c. sugar
3 c. whipping cream
2 c. Karo syrup (white)
2 c. chopped walnuts
Combine sugar, cream and syrup; cook until medium hard ball forms in cold
water. Beat until thick. Add nuts. Pour in buttered pan to cool.
Boston Cream Candy
3 c. sugar
1-1/2 c. cream or canned milk
1 c. white corn syrup
Stir well and cook over low heat 45 minutes until it reaches 240 degrees.
then cool to 120 degrees. Mixture is done when caramel color. Pour into
pan. Sprinkle chocolate chips over thickly and spread with spatula when
melted. DO NOT BEAT and stir while cooking.
Nancy Rogers
To Andee in Los Angeles ..you were asking about a cauliflower
dish...this is the one I have used for years
Cauliflower Dish
1 medium cauliflower
2 tablespoons water
Place in large casserole with lid. microwave on high for 10 minutes. Drain
While cauliflower is cooking...mix together
1/2 cup mayonnaise
1 tablespoon instant onion
1/2 teaspoon dry mustard
Spread mixture over cauliflower and layer 4 slices of cheese around top of
cauliflower. Cover, microwave on high for 1 -2 minutes or till cheese has
melted
Enjoy / Dottie from Erie Pa
Betty T in GA. - I knew if I was patient, the 3rd cookbook from
Sanctuary would show up. That occurred today, 11/27. You have done all of
us who ordered the cookbook a great service. Thank you again for making us
aware of the opportunity. Tell the "Committee" who worked so hard on the
book -- GREAT JOB
Richard
Hello Nancylanders,
I need help in finding a couple of unusual baking utensils. Sunday
afternoon, I watched a favorite program of mine on baking and this program
was on Christmas cookies. In one recipe, she used a scalloped pastry
wheel, and then she made Lady Lock cookies in which she used Lady Lock
Pins to roll the pastry around before baking. I thought that maybe Linens
'n Things would carry either of these utensils, but I couldn't find them
at their website. I looked at several other websites, but could not find
the kind of utensils that she used. The lady lock pins looked to be
stainless steel and she said that you never wash them, or the pastry will
stick to them. If any of you know where I can find either of these, can
you kindly let me know? I'd like to make these two different cookie
recipes for Christmas this year.
Thank you so much, Cindi in Nebraska
I just love all of the easy fudge recipes. I want to give fudge
to all of my children's teachers. Everyone has mentioned all of the
wonderful combinations of the fudge, but I need some ideas on how to wrap
it for a gift. Should I use tin, small boxes, can the fudge be layered,
etc. Also, how far in advance can it be made?
Thanks, Susan from Los Angeles
Hello Nancy, This is for Andee in Los Angeles. I have had this recipe
in my files for years. I am not sure where it originally came from. A
neighbor of mine shared it with me, I hope this is what you are looking
for.
Linda in MIchigan
GOLDEN CAULIFLOWER
1 medium cauliflower
1/2 cup mayonnaise
1 to 2 teaspoons mustard (I use the one with horseradish in it)
1 cup grated cheddar cheese
Core the cauliflower. Place in a greased pie plate, cover with plastic
wrap. Microwave on high for about 7-8 minutes, until fork tender. Combine
mayonnaise and mustard. Remove plastic wrap from cauliflower. Spread on
mayo/mustard mixture and sprinkle with cheddar cheese. Return to
microwave, and cook for 1-2 minutes more until cheese is melted.
I have made the candy using the icing and chips but when my
candy is done it is sticky on the bottom. Why? When I first heard about
this recipe I was told to use 2 cups of icing and a 10 oz. bag of chips.
Melt the chips in the microwave then add the icing and put it in an 8x8"
pan and refrigerate. The recipes I read today on this web site tells a
different story and I tried it this different way but it is still a little
sticky. What am I doing wrong?
Thanks, Nancy
Comment
I find that using 12 ounces real chocolate chips works well. The best ones
I have found to date are from the
Prepared Pantry. When I
tried imitation chips it did not set well for me.
Nancy Rogers
Anna in your November 26th newsletter asked where to purchase
Mexican Vanilla in the United States. You can buy it reasonable on
ebay. I have ordered it off there and I believe I ended up paying
approximately $6.00 per bottle, and it was nearly a quart.
Beverly in MO.
HI From Indiana :)
OXOXO, Gina
Cinnamon Mocha Cupcakes
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons buttermilk
1 cup chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water
Servings 8
In a small mixing bowl, cream the butter and sugar. Beat in egg and
vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and
cinnamon; add to creamed mixture alternately with coffee and buttermilk.
Coat muffin cups with cooking spray or use paper liners; fill half full
with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pan to a wire rack to cool
completely.
Place the frosting in a bowl. Dissolve coffee granules in hot water;
stir into frosting until smooth. Frost cupcakes.
Yield: 8 cupcakes.
For Jackie:
This is a fabulously rich FRUITCAKE which we have enjoyed for many years.
It is loaded with fruit and pecans, and flavored with lemon extract.
Sandy in Bountiful, UT
White Fruitcake
1 lb. butter (no substitutes)
2 C. sugar
6 large eggs, separated
4 C. flour
1 1/2 oz. lemon extract
1 lb. candied pineapple
1 lb. whole candied cherries
1 lb. candied mixed fruits (citron, etc.)
1 lb. pecan halves
8 oz. dates
1 C. flour for dredging fruits (so they won't stick together)
Cream butter and sugar thoroughly; add egg yolks and extract, beating
well, then flour. Fold in stiffly beaten egg whites. Transfer to large,
deep pan and mix in dredged fruits, using hands. Place in 9 x 13 metal
cake pan which has been lined with well-greased brown paper (I use a large
grocery bag cut to fit-- one piece for the bottom and 4 pieces for the
sides). Place on next to bottom rack of oven; place pan of water on rack
in highest position. Bake at 300 for 1 hour and 25 minutes. Turn oven up
to 350 and bake another 10 to 15 minutes, just until golden around edges--
center will still be pale. (Watch closely-- DO NOT overbake!) Remove from
oven and cool on rack 15 minutes, then turn out and remove paper. Let cool
completely before cutting into desired size sections. This cake keeps
wonderfully for several weeks if stored air-tight. I use zip-lok bags. Can
place in freezer for longer storage. A project, but well worth the effort!
This is for Jackie:) who wanted a fruitcake with mostly fruit and not
much cake. This is one I make every year. My husband hates fruitcake and
loves this. This freezes very well and is delicious.
Belle's Pecan Fruitcake
3/4 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups pecans or 2 cups pecans and 1 cup walnuts: (do not chop)
2 cups yellow raisins
1 1/2 cups fruit, use candied cherries and pineapple
4 to 5 large eggs
1 teaspoon vanilla
2 teaspoons rum flavoring
Preheat oven to 300°. Grease and line pans with wax paper. Sift the first
4 ingredients over nuts and fruit. Coat everything well. Beat eggs and
flavorings, add to sifted mixture. Pack into pans. Bake for 1 hour or
longer. (Test with toothpick ) Remove from oven when done and let rest for
10 minutes. Remove wax paper.
Makes 2 small or one large fruitcake. (I use 1 loaf pan)
Jeane in PA
I have only been a member of this newsletter for a short time so I am not
sure if this recipe has been shared. It is great for left over chicken or
turkey. I really don't use measurements because it depends on how much turkey
you have and how meaty you like your servings.
chopped turkey/or chicken
cream cheese
green onions
red pepper
crescent rolls
I combine the chopped turkey, cream cheese, green onions and red pepper
(amount depends on how hot you would like yours). In order to make it work
together well i will add 1-2 tablespoons of milk.
Mash the perforations of 2 crescent rolls together making a rectangle
shape. I put a lump of the cream cheese mixture in the middle and pull up the
corners. You will not cover all of the cream cheese, but most of it. Baste the
top with egg white.
Bake at 350 degrees until brown.
I also make bacon cream cheese appetizers with the same idea
cream cheese
bacon fried and crumbled
green onions
crescent rolls
Mix cream cheese, bacon and green onions. This time i cut the triangle
crescent roll in a diagonal half, making 2 triangles. I put a small amount of
the mixture in the middle and pull up the corners again covering most of the
cream cheese mixture. You can put spray butter or egg white on top. Bake at $350
until brown.
Bboth of the recipes are great and i get many requests for them.
Brenda Blair
Watertown, Tennessee
Thank you Susan for all the cookie recipes... Now I would love your
recipe for the homemade caramels.
I am from Oklahoma City, Vicki
Hello Nancy & Gang,
OOOOOh, what great recipes in our letters!! This is for Jackie. I don't
know if this is what you're looking for, but I have never liked fruit cake
until a lady at work brought this 2 years ago to the office. I tasted it
and was hooked. It doesn't taste like any of the old fashioned fruit cakes
my mom and grandmother made.
Cookie Fruit Cake
1 box of golden raisins
1 bag of Mounds coconut
14 oz can sweetened condensed milk
1 box Nabisco 'Nilla wafers-crushed
2-1/2 c chopped pecans
1 tub of candied fruit
Mix all ingredients together in a large bowl. Line a 9x5 loaf pan with
plastic wrap, allowing enough to overhang to wrap loaf in. Press cake into
pan completely filling in all the space and smoothing out top. Cover
tightly with wrap and chill overnight. Remove and serve. This does not
have to be kept chilled, but do not leave out at room temp more than 48
hours.
White Christmas Bars-one of our TNT favorite holiday goodies.
1 lb white almond bark-chopped
3.5 jar macadamia nuts
6 oz sweet, dried cranberries
Melt chocolate in a 3 qt saucepot over low, stirring constantly. Remove
from heat, stir in nuts and berries to blend. Pour out on a lightly
buttered baking sheet and allow to cool completely. Break into small
pieces or cut into bars.
**This is great doubled, or tripled and packed for gift giving. You can
also use cashews or mixed nuts instead of macadamias if making a lot as
they are expensive.
Mimi ^..^
For Sue in the Nov 26 issue regarding gnats/fruit flies. Put a few
drops of Dawn dishwashing liquid in about 1/4 cup of CIDER vinegar and
place on counter. The mix attracts the gnats, they land in the liquid and
drown. Works like a charm. I usually place a cup near my bananas when I'm
ripening them for bread. Definitely TNT!
Leasa in Iowa
Hi Nancy and all of you wonderful people,
I have not seen the crockpot bags or the turkey briming bags here in
Calgary. Can someone please send me some links so that I might buy them
over the net?
Thanks, Carole with an "E" in Calgary
For the lady who wants a moist pound cake; try this.
Cream cheese Pound Cake
1-1/2 cups butter, softened
1 block (8 oz) cream cheese, softened
3 cups sugar
6 large eggs
1-1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt
Beat butter and cream cheese at medium speed with an electric mixer 2
minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add
eggs, one at a time, beating just until yellow disappears. Add vanilla,
mixing well. Combine flour and salt, gradually add to butter mixture;
beating at low speed just until blended after each addition. Pour batter
into greased and floured 10" tube pan. Fill a 2-cup oven-proof measuring
cup with water and place in oven with tube pan. Bake at 300 degrees 1:30
or until a wooden pick inserted in center of cake comes out clean. Cool in
pan on wire rack 10 minutes. Turn out and cool completely on wire rack.
grannym IL
Re: Cinnamon Swirl Cake Mix availability
Maybe in depends on where you live, but I just bought a pkg of Cinnamon
Swirl Cake Mix at Walmart. I live in Central Fl
Trish in Fl
Dawn in SW GA~ What is the Brand Name of the Mexican vanilla you buy (&
recommend)?
Carol/SoCal
This is in response to Andee in Los Angeles regarding the
cauliflower recipe. I have made this recipe many times through the
years, it is my daughters favorite. It is from "Better Homes New Cook
Book" copyright in 1976. This recipe book is the one I always refer to, it
is my favorite.
It is called cheesed cauliflower.
Remove leaves and trim base from 1 medium head cauliflower. Wash. Cook
whole in boiling salted water 15 to 20 minutes, or till tender. Drain.
Place on ungreased shallow baking pan. Sprinkle with salt. Mix 1/2 cup
mayonnaise and 2 teaspoons prepared mustard, spread over cauliflower. Top
with 3/4 cup shredded sharp process cheese. Bake at 375º about 10 minutes
or till cheese is melted. Serves 4 or 5.
Hope this is the one you are looking for.
CAMILLE, Commack, L.I., NY
Hi Nancy, hope you had a nice Thanksgiving, traveling as you were (and
I sure hope you got some rest!!! ).
For Elyssa in PA re: garlic. I live in Poughkeepsie, about
lower-mid-Eastern New York. I have found advice that states that either or
both spring and fall are good seasons to plant garlic. I would try right
about now with mulch and then again in the spring, again with mulch, since
you have much colder weather than here. Good luck and please check with
your local county cooperative agriculture agencies.
Hudson Valley Kathleen
Hope someone will tell me when the recipe for the cake with chocolate
drops was in the newsletter, Have heard so much about and would like to
try. Thanks Anita, from Brandon, Fl.
For Sally in PA, I don't know if this is the recipe for hand cream that
you are asking for, but it came from Nancy's newsletter and was sent in by
Irma in Iowa.
BODY LOTION
1 -15 Oz. bottle of Baby Lotion
2 - 4 Oz. jars of Vitamin E Cream [purchased at Dollar General they cost
$1.00 each.]
1- 7.5 oz. Vaseline
Put all three ingredients in the large mixing bowl, and blend well with
the mixer, using the rubber scraper to assist. When well blended, fill
jars with screw-on lids, label, wrap and enjoy! The baby lotion helps give
it the lovely fragrance, and remember that Vaseline also contains Aloe.
Frances in Wesley Chapel, FL
Rebecca in Illinois was asking about cooking tools for a friend with
impaired vision.
I am legally blind, and have found some assistive devices through a
catalog called Sight Connections, out of Seattle, WA. I also think if you
look for your local office of Department of Services for the Blind, they
may offer solutions.
One thing I have found is that it is difficult to read a glass measuring
cup with the measures printed on the sides. So I have two sets of nested
measuring cups and use one for dry and one for liquid ingredients. It is
much easier to just level them off and know you have the right amount.
You could use a label maker to attach large printed stickers to the
handles to identify. Using a dot of nail polish on knobs helps to set
correct temperatures. (That also helps with the settings on a washer/dryer)
Department of Services for the Blind is a federally funded agency, and
they can offer magnifiers, lights, and other items Clocks that speak,
pocket magnifiers, and so forth
Good luck to you, Lois Kingston Wa
Betty T. Ga tell them to keep the check and go ahead and cash it I
don't
want to miss out on the next batch please, just tell them to put me on the
list that I paid please.
thanks, lindah Texas
This is for Pat in SC. I'm so glad you liked the green beans recipe,
sounds like you have a very good method for preparing ahead. I will add
that to my recipe. We had some leftovers because I made a double batch,
and I found out that they are very tasty eaten cold like a salad,
especially since they have vinegar in them. Also, I think that the next
time I make a double batch, I will not double the vinegar unless we are
going to eat them cold.
Frances in Wesley Chapel, FL
Here is a recipe for those that have a hard time rolling out piecrust.
"Pat-In-The-Pan-Oil Pastry"
1-1/3 Cups all purpose flour
1/3 cup veg. oil
1/2 tsp salt
2 Tbsp cold water
Mix ing, sprinkle with water, 1 tbsp at a time. Gather in a ball. Press in
bottom and sides of pie plate.
Bake at 475 for 10 to 12 mins
Wisemama
For Becky in AR 11/28
Try online catalogues of Pet Edge, Jeffers or Cares a lot Pets. They have
many kinds of dog and cat toys at reasonable prices. I have purchased many
times from all three. Another place to try is Dollar Tree - sometimes they
have a good selection.
Barb in N CA
Good morning Nancy,
Hope you had a great Thanksgiving! Below are the two dishes I made for
Thanksgiving dinner at our Moose Lodge. The Lodge provides the turkeys and
potatoes and gravy and the members bring the side dishes and extras. Both
dishes were gone before the end of the meal.
Layered Pumpkin Dessert
http://www.nancys-kitchen.com/november-5-2006.htm
1 pkg (15oz) Hostess Twinkies (10 Twinkies)
1 pkg (8oz) cream cheese, softened
1 c. confectioner’s sugar
1 container (8oz) frozen nondairy whipped topping, thawed, divided
2 pkg (3.4oz) instant vanilla pudding
1 can (15oz) pumpkin
1 ½ t. pumpkin pie spice
1 c. milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer
in 13x9-inch baking dish. Using a mixer, blend together cream cheese,
confectioner’s sugar and ½ of whipped topping until smooth. Spread evenly
over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well
blending and layer over cream cheese mixture. Carefully spread remaining
whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice.
Refrigerate several hours or until set.
I made this to take to our annual Moose Thanksgiving dinner. However, when
I bought the twinkies, I inadvertently picked up the newer flavored ones -
banana. I used them anyway, so hope the flavors taste ok! Actually the
cream cheese mixture has a slightly banana flavor! Guess I lucked out! The
whole pan was gone by the end of the meal!
Cranberry Whip
http://www.recipe-recipes-message-board.com/forum/
2 cups cranberries
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip®
Grind cranberries in a food processor or blender. Mix cranberries,
marshmallows, pineapple and sugar and refrigerate overnight. Fold in
whipped cream or Cool Whip®. Refrigerate covered.
I made this to take to our Moose Lodge annual Thanksgiving dinner,
however, I used Cool Whip - the 8 oz. container and also added 1/2 to 3/4
c. chopped pecans. This is pecan country, ya know! I was going to add some
chopped Granny Smith apples but we had to leave. Next time! Yum! I had to
have a taste, of course, and this is divine!!! This was Azlinda’s Mom’s
recipe.
Take care Nancy! Chris in NM
Hi, answering the question about when and how to plant garlic bulbs. I
plant ours in late September, mid October, depends on the weather. I try
to plant it late enough so that it doesn't sprout. I live in the interior
of B.C., Canada, which is zone 4/5. In the summer I pull the plants up in
late summer, about Sept. 1. I usually plant the hard neck garlic...so I
dry them in the garage and then snip the necks off, and put them in onion
sacks and keep them all winter in the basement. They are wonderful!!!
Kit, from Canada
Hi,
I am looking for a good Bread Pudding Recipe.
Lauren, MD
Hi Nancy,I thought someone might be interested in this.
Brenda/Al
What Not To Freeze
You may have figured this out yourself already, but certain foods just
don't handle the whole "freeze and thaw" thing very well. According to the
Food Marketing Institute's Food Storage Information report, these are the
foods that "do not freeze well" or freezing is "not recommended":
apricots
artichokes, whole
avocados
bacon (once package is opened)
cheese (processed cheese slices)
citrus fruit
cottage cheese
cream cheese (once opened)
cucumbers
dips (sour cream based)
egg substitutes (although you can buy some brands frozen)
eggs in the shell
kiwi fruit
light heavy cream
miso
olives
papaya, mango (although I've bought frozen mango cubes and they work well
in smoothies)
pears
pudding
radishes
ricotta cheese (although frozen lasagna which contains ricotta cheese
seems to work)
salads containing meat, fish, poultry or eggs
sour cream
soy or rice beverage
Source: Food Marketing Institute's Food Storage Information, 2001
Hi Nancy,
This is for Rebecca in Illinois in the 11/26
newsletter
http://www.maxiaids.com/store/default.asp
http://www.independentliving.com/home.asp
These are two sites that I use a lot and that specialize in products
for the blind and low vision. Hopefully they will help your mom's
friend.
Also for Sue in the 11/26 news letter
The icing in the cake combinations, I have tried carrot cake and caramel
frosting and it's very good. Nancy, as always I love this news letter
thank so much.
Tracy in Atlanta
This is for the lady who has macular degeneration. My friend
solved this problem for her by having her husband put small drops of super
glue drops on each of her measuring cups and let the glue dry. Each one
was different and she just felt the bumps to know. They were waterproof so
no problem.
Joy
Oh Nancy, I had to laugh when I read your account of Ditto stashing the
money away. My little poodle, Teddy (who I lost this past Feb) was always
doing something like that too. One day I had taken my jeans off and laid
them on the foot of the bed. Was not long and he came out of the bedroom
with two dollar bills in his mouth that had been in my jean pocket. He was
bouncing along and so proud of himself as he came and stood in front of me
and if he could have talked I know he would have said, :Look what I
found"! I do not know what possessed him to search through my jean
pockets. He was such a love and I miss him so much as now I alone.
A belated Happy Thanksgiving to you Nancy and thanks for the great job you
do. You are truly a blessing to all of us.
Marian in ND
Wondering if anyone has a good tnt recipe for "Nuts and Bolts". I
usually make them for a snack for Christmas, but lost my favorite recipe.
Last year tried a recipe I found somewhere, but it just wasn't the same,
too mild in taste. And (can't remember which one) one of the cereals I put
in crumbled to pieces, so it was a messy snack too.
Catherine S., Canada
To Jan from Springfield, Ill in the Nov. 20th newsletter could you
reprint the lemon cake recipe and make the mixing directions more clear.
It sounds very good.
Thanks. Marilyn in Mn.
Happy Holidays Nancy and all,
I thought I would stick my two cents in on a few matters regarding the
holidays. Hope they will help someone out.
Regarding the person who wanted a good stuffing recipe that is baked
outside the bird. If it is baked outside the bird, it is not stuffing it
is dressing. It took me many years to learn that. I always made the same
kind of recipe and used it both places, tasted great either way. Many of
my recipes are a bit of this, a bit of that, etc.
My family has had problems in recent years on where we would eat for the
holiday dinner and who would do the turkey. One child , married with step
children and her own children, wanted to start her own family meal and
begin her own traditions. Two other kids are expected to be at the in-laws
for dinner. that leaves two kids. This year I said those two and I would
have our own meal. The others are welcome to stop by for a lite
meal/snack, so they could eat big meal at in-laws. Now it looks like all
will stop by at some point, which is great by me. My sister came up with
an idea which I plan to start doing on Thanksgiving next year. That is
have a holiday breakfast brunch, They can have the morning meal , get
relaxed and plan the rest of their day.
On decorating the tree, over the years I have accumulated ornaments that
are not traditional balls, etc. Ornaments kids made at school are always
there, plus ones I and/or kids made each year, like shrinky dinks, liquid
embroidery designs that are sewed together and stuffed. We did cookies and
hung candy canes too. I wrapped LifeSaver candy rolls and candy boxes in
paper or foil , tied with yarn to hang them. There are assorted knick
knacks that were gifts on the tree too. Then there is the traditional
paper chains and popcorn chains, popcorn balls, etc. Many stories came
along with these ornaments.
Sorry this is so long, but three ideas hit in one day.
Knitter in Illinois
I am looking for the German chocolate bundt cake recipe that you use
the coconut pecan frosting in the cake. Please help .
Anne in Va.
I made and keep going the Brandied Fruit Mary M. ask for in the 11/19
letter for many years. Early sixties. My kids were still home and a
favorite aunt absolutely love the stuff on anything . Especially vanilla
ice-cream and plain cake without icing . Thanks Mary, for the memories.
Brandied Fruit
In a glass container stir together -
1 cup pineapple chunks, drained
1 cup sugar
Let stand two weeks in a warm place.
Then add: 1 cup sliced peaches, drained and 1 cup sugar
Let stand two weeks then add : 1 cup maraschino cherries, drained and 1
cup sugar
Let stand two weeks , then repeat entire procedure.
In time you will need to transfer the mixture to a larger canister and
unless you are prepared to buy canisters by the car load you will start
looking for friends to give your fruit to. It is delicious on vanilla ice
cream, cake and many other ways. Never refrigerate !
I haven't sent a recipe in in a very long time. I have sent you my sister
Nancy's e-mail. You will probably remember me for that. Sorry. I have
finally learned to look at my address book and not just hit the "N". I
still read your daily news letters. They get better all the time. You are
the best , most thoughtful person. On my God bless her list daily.
Big hug, Kathleen , Texas, too
This is for worried Grandma. I too, have a Grandson that has so many
food allergies. I found this recipe, and we make it all the time. He says
it's his "special cake". It contains no eggs, and is so moist and good.
Louisiana Lady
Chocolate Cake
2 cups flour
2 cups sugar
2teaspoons baking soda
1 teaspoon salt
6 tablespoons cocoa powder
2 cups water
2 teaspoons vanilla
2 tablespoons vinegar (white)
10 tablespoons Wesson Oil
Mix dry ingredients together in a large bowl. Make a well in center. Add
liquids. Mix together, really well. Bake in a 9X13 inch pan, at 350° for
35-40 minutes. Use your favorite icing.
LA Lady
This is for Susan Oh, who is looking for the White Christmas Pie.
It is in the
9/18/07 newsletter.
Robbie Bowling Green, In
For Bonny in NC. here is the corrected recipe, I hope you enjoy it.
Chili Cornbread Casserole
1 pound lean ground beef
1 jar salsa -- (16 ounce)
1 can red kidney beans, drained
1 can whole kernel corn with green and red peppers, drained
1 can diced tomatoes (14-1/2 ounce) 1 undrained
1/2 package chili seasoning
1 boxes Jiffy corn bread muffin mix
Sliced green onions
1 cup shredded Cheddar cheese (1 to 1/2)
Heat oven to 400º. Grease a 9 x 13-inch casserole. Prepare Jiffy mix
according to directions on box. Set aside. Brown ground beef. Add salsa,
kidney beans, corn, tomatoes, chili seasoning to ground beef in pan and
cook 3 to 4 minutes.
Spoon cornbread mixture into prepared casserole, and spread around the
sides of the dish. Spoon ground beef mixture in center. Bake for 18
minutes.
Remove from oven and sprinkle onions and cheese on top. Bake 5 minutes
Serves 4 Sandy in ND
This is a really good flavored pound cake. Dawn - Cape Cod, MA was
wanting a good recipe for one in the 11/27/07 news letter. Have been
making this for years.
Judy in Cocoa, FL
Butternut Pound Cake
3 c. sugar
1/2 c. Crisco
3 c. flour
2 sticks soft oleo margarine
5 large eggs
1/2 tea. salt
2 Tab. butter nut flavoring, kind of hard to find any more
1 small can evaporated milk plus enough regular milk
make 1 cup
Mix sugar, Crisco, and oleo together. Add eggs, one at a time. Add flour
and salt alternating with milk. Add flavoring. Put into 2 loaf pans that
are greased. Start
in COLD oven!!! Bake at 235 degrees for 1-1/2 to 1-3/4 hour. Makes your
whole house smell good!!
If you can't find the butternut flavoring, you can use the butter
flavoring and nut flavoring mixed together with a little vanilla
flavoring. It is a moist cake also.
Happy Thanksgiving, everyone. You are welcome, Sue in Fl, for the
Cuban Black Beans. I guess we'll be eating them "together" shortly
after the holiday ! Marilyn in FL
For Andee in Los Angeles, CA in 11/27/07 newsletter. This recipe was
given to me by my sister 20 some years ago.
Judy in Cocoa, FL
Cauliflower Mountain
1 medium size cauliflower cleaned and cored, left whole
1 cup mayonnaise
1 tab. prepared mustard
1 tea. dry mustard
4 oz. shredded cheddar cheese
Cook Cauliflower in microwave on high for 7 to 9 minutes. I put the
cauliflower on a glass pie plate and cover with plastic wrap. Take off
plastic, this steams the cauliflower. Mix mayonnaise and 2 mustards and
pour over cauliflower.
Sprinkle cheese on top of mayonnaise and microwave for one minute or until
cheese is melted. I guess you could put this under the broiler in your
oven but I have never made it that way. I have used this recipe for years.
Nancy and Nancylanders: With all the kitty and cat lovers who are
members of this wonderful site I come to you today with a non-food,
non-cooking dilemma. When my neighbors installed new carpeting throughout
their home about six months ago their two previously indoor cats were
turned into outdoor cats. These two cats have taken to using my planters
and planter areas as their litter boxes and it has become almost
unbearable doing the daily scooping and disposal. I know I'll get lots of
good responses, so do you know what I can spread on the litter areas or
what can I do to make these cats find another outdoor litter box? I'm open
to any and all suggestions or preferably TNT methods to deter cats from
using my planter areas as their litter box.
Mr. Myron Drinkwater - Lake Forest, CA
This is for Dawn - Cape Cod, MA, 11/27/07 Newsletter, who asked for
pound cake recipes. This is from a newspaper clipping in the early 80's. I
started making it then and never even tried another recipe for pound cake.
It is my favorite and has become the favorite of many I shared it with.
Pound Cake
1/2 lb butter, softened, no substitution
1 tsp vanilla
3 cups sugar, sifted
6 eggs, large, whole
3 cups flour (sifted with soda and salt)
1/4 tsp soda
1/4 tsp salt
8 oz carton sour cream
Preheat oven to 325 degrees. Grease and flour either a Bundt pan or two
large loaf pans. (It is too much for my Bundt pan so when I use it, I
remove enough to make a little loaf.) Cream butter and vanilla. Add sugar
slowly, beat well. Add eggs one at a time. Important - beat well after
each egg. Sift together the flour, salt and soda. Add alternately with the
sour cream. Bake at 325 degrees for about 80 minutes or until done.
Time will depend on your oven, so watch it carefully. (It is best to not
open oven during cooking until you need to use toothpick test to see if it
is done).
Nancy, I will try to be brief, but just want to say the "magic" of your
site is the wonderful camaraderie of all its members! From your stories
about your kitties, to the humor in some of the messages (like Becky in
Magtown, AR <G>) and then others so helpful - Robbie -IN and Marian in ND
sending the macular degeneration information. (I have that and want to
thank them. So far have had 7 injections right in the eye.) What a group I
lucked up on!!!! THANKS! Barbara in AL
Linda in WV~ I've discouraged my cat from not only scratching certain
things, but also from going back to a favorite spot she'd soiled. She, and
many cats, *Hate* the smell of oranges--so I found that a slight spray of
my orange-scented cleaner in those areas make her avoid them big time.
This might keep yours away from the wallpaper. If you do try it, please
let us know if it worked or not.
While am on the "Orange" subject: My mother discouraged me from liking
orange juice when I was young because sometimes she'd put cod liver oil
(ugh) into it, to supposedly make the oil more palatable. So--yet another
reason not to 'flavor' your child's medicine, Lara.
Carol/SoCal
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
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
