Re: Knitter in Illinois - 11/28 newsletter concerning ornaments.
My sister and I were wanting some of the newer ornaments, but couldn't
justify buying them with all that we had collected over the years.
However, we came up with a solution. We decided to sort our ornaments and
give those that were in good condition to a local assisted living
apartment complex for the developmentally disabled. There are 14
individuals living in this low income HUD housing complex and this will
enable them to make their small apartments Christmasy. We are also giving
our extra wreaths to a local shelter for abused women so they can decorate
their rooms. Just an idea I wanted to pass on.
Merry Christmas Shirley in the Ozarks
For Leasa and Bobbie, a great big THANK You for answering my question
about the reason for vinegar. I shall pass this on to the people
who asked me to find out !!
Sorry, but I use that stuff you buy in rolls at the store. Lot easier and
I don't feel challenged at this age
Lou, FL
Gloria, Indiana wanted some home made goodies recipes for the holidays
on September 29, 2007.
I am with Gloria, let’s get going on those holiday recipes. I make a great
snack with bugles. I pipe peanut butter into the open end of the bugle and
then dip in melted chocolate (white or semi-sweet). These are wonderful
and everybody wants the recipe.
Stacy Of Dallas, GA
Dear Nancy & Friends/Family,
This is for Vicki Oklahoma City, who asked for my Caramels recipe in the
Nov. 27th. newsletter. Just by coincidence, found my recipe Tuesday night,
& sent it in Wednesday morning (28th.), so it should appear in Friday's
newsletter. If it got accidentally diverted to a spam folder or something,
I'll gladly resend it this weekend. By the way, now I have to quickly look
for an old TNT microwave recipe of mine for peanut brittle, as us girls
are getting together early Saturday for another round of candy/cookie
making, including my caramels. If I find it in time, I'll post that, too!
Thanks again, Susan from Superior, WI.
Greetings Everyone,
I'm kind of new here and so I hate to sound dumb, but what is this
wonderful cookbook everybody is talking about? I would love to order one.
Can anyone provide the ordering information?
Nancy, I love this wonderful newsletter and thanks to all the gals for
sharing their lives and great recipes.
Charlotte, in Charleston, West Virginia
FOR Carolyn, Rochester, New York - Who wants to know how to grow
garlic. We have grown our garlic for years. Usually in Nov. we prepare the
ground with lots of fertilizer. and plant buds about 4 inches apart, and
space rows about 14 inches apart. and harvest the middle of June. The
saying here in Calif. is plant them the first day of Winter and harvest
the first day of Summer. But our experience is that first day of winter is
not always a good planting day, and while we plant early we can harvest
early. When harvesting we put an old sheet down on the patio under a roof
so it is in shade. and lay all the nice fresh bulbs on it until dry. Once
dry ( green tops will all be brown or dried) I tie them into decorated
bunches. and give away what I don't think I will be using and keep the
rest. Oh, Garlic likes wet feet, so keep the ground moist. Have fun Sorry
I can't help you with your other questions.
AK from CA
Hi to all Nancylanders,
Nancy, I made you your Cranberry (with the jello) salad for Thanksgiving
and it was DELISH!!! Will do this one thought the year we liked it so
much.
I've noticed quite a few recipes lately calling for Wild Rice. Where do
you buy it??? The only ones I can find are mixed in with other stuff and
we really would prefer just the wild rice.
Any suggestions greatly appreciated.
Sue in Fl
I made the Hilvilla Pumpkin Pie (Oct
7, 2006) this year for Thanksgiving. As I was a bit leery about the
pepper (Watkins!) in the recipe spices I also made one from the recipe on
the pumpkin can. No contest ladies. When I was leaving my daughters later
that night I asked my grandsons which pumpkin pie I should leave with
them. The Hilvilla pie was the immediate choice. It really kicks the pie
"up a notch". Probably will never make any other pumpkin pie again. Thanks
to Mary in Oregon who put the recipe in in the first place.
Lesleigh in PA
Hello Nancy & Gang,
Welcome to Brenda and thanks for another good idea for leftover turkey and
bacon with the appetizers. Please continue to send your recipes as you
have time.
Nancy, thanks for the recipes. I can't wait to try to Meatball Casserole.
I believe I have had the White Chocolate Candy at a get together, but I
could never find out who made it for the recipe, but it is great.
Cathy, this is my TNT recipe. I have always used it with good results and
hope it is what you're looking for.
Nuts & Bolts
5 c any Chex cereal
3 c mixed nuts
1 stick butter (I don't use margarine here)
3 t Worstechire sauce
1/2 t garlic powder
fresh cracked black pepper to taste (we like it with a bite)
Preheat oven 250*. Melt butter and add sauce, garlic powder, and
pepper-mix well. Mix cereal and nuts in a bowl. Dump onto a cookie sheet
and spread out into a single layer and heat until really hot. Remove and
drizzle butter mix onto layer coating evenly (I put on disposable gloves
and mix it really well). Return to oven and bake for 1 hour. Cool and keep
room temperature in airtight container.
Seafood Salad Sandwiches-my friend Jean's recipe
1-1/2 c chopped, cooked seafood-any (crab, shrimp, lobster)
1/2 c mayonnaise
1/4 t salt
1/4 t pepper
1/2 c finely chopped celery
1/2 c finely chopped onion
4 rolls
1 med tomato-thinly sliced
2 c shredded lettuce
Mix all filling ingredients and stuff buns. Add toppings if desired and
serve.
COUNTRY-STYLE TURKEY POT PIE
4 servings
BISCUITS:
2 c flour
2-1/2 t baking powder
1/2 t salt
1/4 t baking soda
1 stick butter
2/3 c buttermilk
FILLING:
2 T butter
8 oz can peas-drained
2 carrots, chopped
2 ribs celery, thinly sliced
1 m onion, chopped
3/4 c chicken broth
3/4 c milk
1 pkg Knorr® Roasted Turkey gravy mix
3 c cubed cooked turkey (about 1 lb.)
Preheat 425°. Blend dry ingredients, and cut in butter. Gradually drizzle
in milk, stir until just moist set aside. In skillet, melt butter and cook
carrots, celery and onion, stirring occasionally 5 minutes. Add broth,
milk, gravy, peas and seasoning. Bring to a boil over high heat, stirring
occasionally. Reduce and cook 3 minutes. Add turkey and heat through.
Spoon into 2-qt dish. Drop dough by T on filling. Bake 20 min or golden
brown.
Source: Bisquick
Garlicky Creamy Spinach Dip
8 oz cream cheese-softened
10 garlic cloves
3 T olive oil
3/4 lbs baby spinach
Salt and ground pepper
1/4 c sour cream
1/4 c mayonnaise
1/2 lemon-juiced
Press garlic and heat oil in skillet. Cook garlic until golden-about 8
min. Add spinach and turn to high-stirring until spinach wilts and bright
green. Cook until almost all liquid is gone (3-4 min). Season and scrape
onto a cutting board-allow to cool a bit. Chop fine and press out juice.
Add to cream cheese, then sour cream, mayo, and lemon juice. Mash to blend
and re season. Cover and chill. Bring to room temp before serving. This
can be made 2 days in advance-the longer it sits, the stronger the garlic
flavor is. Serve with nice crackers.
Sister's recipe
Mimi ^..^
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within the message as well.
In the 11/27 newsletter Virginia in Apache Junction was searching for a
recipe that used Rice Krispies and caramels. This may be the recipe she
lost.
Robbie Bowling Green, IN
Rice Krispies Treats with Caramels
1 tbsp. margarine
1 tbsp. water
1 lb. caramels
Melt 3 minutes on high, stop once or twice to stir.
Add and mix well:
3 c. Rice Krispies
Peanuts (if wanted)
Spread in 9x11 pan and let cool, then cut into bars.
Happy holidays to everyone.
I am sending in a recipe that I got from a woman I was friends with in the
70's. She used to make this for her big Holiday party. She said her mother
made this when she was little. Her family heritage was Russian Jew. My
kids loved this recipe so much when they were little. They used to fight
over who would get the end pieces when it was still warm. A few years
back, I lost the recipe, and was frantic. I searched many times on the
internet and never found anything that comes close, so I know this is a
special one. Just a couple weeks ago, I found the missing recipe card in
with some business papers that I was sorting through. Wow, was I ever
excited! I am going to surprise my family this year with a batch. I just
thought that some of the people in our group might like the recipe, since
it is so unusual. If anyone has ever had anything like these, I would love
to hear back from you about where you got your recipe.
From Merry M in MN
KAMISH PASTRIES
1 cup unsalted butter, softened (use real butter)
2 Tablespoons sugar
2 large eggs
1/2 cup sour cream
2-1/4 cups flour
Any flavor fruit jelly or preserves
3/4 cup shredded coconut
3/4 cup finely chopped walnuts (optional)
Mix first five ingredients together and refrigerate until dough becomes
stiff. (1 hour to overnight).
Divide dough into 3 equal parts. Work with one part at a time, while
keeping remaining dough refrigerated. On a floured surface, roll dough
piece out into a rectangle approximately 12 x 18 inches, and about 1/16
inch thick. *Be careful not to tear it or make holes, but if you do, pull
the edges together and pinch closed. (If there are any holes, the filling
will leak out during baking.)
Using a spoon, dig some jelly out of the jar and spread it out evenly over
the dough with the back of the spoon to within ½ inch of the edges. Sorry
I don’t have an exact amount for the jelly, you just have to use your own
judgment. You want a nice even coating of jelly over the dough. After
that, sprinkle ¼ cup of coconut and then ¼ cup of nuts over all. Starting
with the wide side, roll tightly into a jelly roll style log. Tuck both
ends under. Using spatulas, lift dough onto a large parchment lined baking
sheet, placing the seam side down. Repeat with other two pieces of dough.
Bake at 350° for 1 hour until golden (not brown). Remove from oven and let
pastry cool on baking sheet until it is just warm to the touch. Cut
crosswise into 2 inch wide pieces.
Can be served warm or cold. Store pastries in a container with a seal
tight lid.
Carole with an "E" in Calgary was looking for the Crockpot liners, well
I have them and they are wonderful. I have an niece in the states and I
had her send me some. In the meantime I contacted
www.reynoldskitchens.com
and they said they would be available in Canada in July but I still
haven't seen they. If you know of anyone get them to send you a few boxes.
Peggy from Belleville,Ontario, Canada
Dear Friend,
Your phenomenal sharing of recipes contributed through the kindness of
thoughtful individuals should be highly commended. ( Applause !!! )
In the 11-28-07 newsletter, the recipe for "Fruitcake" sent in by JoAnn of
Pa. sounds delectable. However, I wish a clarification on the ingredient
of walnuts ( 2 lbs. ). It also lists 8 cups of chopped nuts. Do the 8 cups
of chopped nuts refer to the 2 lbs. of walnuts ?
You and everyone in "Nancyland" are wished a rainbow-filled future !
Mrs. Marshall, Illinois
Cindi in Nebraska could look at the website for
www.Bakerstools.com to find
the lady lock pins. They are $4. each and they have lots of other
interesting items.
Nancy mentioned her two ingredient fudge didn't set up well. I think I
read on here that a certain type of frosting is better than some others.
Does anyone remember which to use? I made it once but have plans to try
again for Christmas.
Last week we were at Borders book store and they were handing out samples
of Caramel Spiced Apple Cider drink with whipped cream on top. It was so
good. Has anyone tried it and do you know how it would be made? I have
found some recipes and can't wait to make it for my family next week.
Thanks, Betty in ME
For Carol/SoCal
The brand of vanilla I am using is "La Vencedora" that I
found in a small Mexican grocery in Unadilla, GA and I am almost out of
it. My Mexican friend and co-worker brought me a bottle of "Molina" that
she got in Moultrie, GA. I haven't opened it yet so I am not sure about
the taste of it.
Dawn in SW GA
Dear Nancy,
I grew up in the Rio Grande Valley of Texas in a small town about 30 miles
north of the Mexican border. My Mom would occasionally make a special trip
across the border just to buy Mexican vanilla because the dollar
goes so much further there. She always bought the same brand. She said she
knew what good vanilla was supposed to be like, and she liked the fact
that it was so good and so inexpensive, and she liked the quality of it.
She has used it for about 60 years with no problems, ever.
Now it is my turn to make special trips to buy vanilla in Mexico. I
wouldn't be without it. My children and grandchildren use it, too. I just
hope people try it before they judge it to be "low end".
Happy holidays to all, Irma in San Antonio
Re: My mom has a friend that has macular degeneration. She has
always cooked a lot but is now unable to read her measuring cups/spoons.
Does anyone know of a website that specializes in cooking tools that may
help her? Any help will be greatly appreciated!!
Rebecca in Illinois
Go to google and search sight impaired aides. My husband also has macular
degeneration and this will give you several sites to check out. Hope this
helps.
Pat Russell
To Barbara in Corsicana, Texas: I just wrap my cake well in foil
& set it aside in a cool spot until I'm ready to serve it. Once in awhile,
I've had the edges get a little dry, but mostly I've never had a problem.
I hope you enjoy the cake.
Melody in Nebraska
Hello Readers
I am looking to make some Italian cookies for Christmas. I am
looking for a misplaced recipe of my Italian mother who made pistachio
cookies using pistachio pudding in the mix. I wanted to see if their are
any good Italian cooks that have a great cherry cookie recipe as well. My
mother's recipes were always moist and soft. I would love to make them for
Christmas. Hope someone could help me. I am a scilian decent.
Happy Holidays. Fran, Upstate New York
Hello all in Nancyland
I hope everyone had a wonderful Thanksgiving.
I need to thank all those that sent in ideas for my family "homemade"
Christmas this year. I had all of your names written down to thank you. I
lost the names and the newsletters they were all in, but you know who you
are and I do appreciate all the ideas sent in.
I have a question. I want to make some pumpkin bread but all the recipes
call for 1 cup oil. Seems like too much to me and I have tried a couple
recipes and the bread comes out heavy and oily and cooked on the edges and
soggy in the middle. Sounds like a mess doesn't it. lol. Any suggestions?
Thanks in advance.
Shirley in Tyler, Texas
In the Nov. 27 n/l Lauren, MD asked for a good bread pudding recipe.
Lauren, I was very skeptical about this recipe, but one time it turned out
I had a pkg. of hot dog buns to use, and decided to make this pudding.
Believe me, it's really good. Of course, I had to tweak it a bit, as we
cooks tend to do sometime.
I added pecans, craisins and raisins.
It was wonderful. Try it, you won't believe how good it is.
Barb in OKC
Here's the recipe:
Hot Dog Bun Pudding/Custard TNT
6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1-1/2 cups granulated sugar
2 cups milk
Place buns on lightly greased pan, crust side up. Melt butter and pour
over buns. Mix remaining ingredients and pour over all. Bake at 350
degrees for 30 minutes.
Donna Southern CA
Hi Nancy! I'd like to thank wonderful recipe family members who sent in
the cauliflower recipes for me in yesterday's newsletter. Ladies, you were
right on the spot! I haven't had cauliflower in years. I just kept trying
to remember that one recipe that I had enjoyed so many years ago. Camille
in Commack L.I., I bought that Better Homes cookbook when I was in college
and I think you hit the nail on the head with the recipe. Thank you!
Dottie from Erie Pa, Linda in Michigan and Judy in Cocoa, Fl. Thank you
all for taking the time to share your recipes. I really appreciate your
help and will try each one of your recipes as they are each a bit
different which makes cooking so much fun! Thank you all!
Now that I've read all of these Pound Cake recipes, I think I'll go make
one. Yum! Thank you all again!
Andee in Los Angeles
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name of recipe and number of servings. Remember to include your name
within the message as well.
Nancy, I just received this recipe so I haven't tried it as yet. I do
plan to tho.
Mary VA
Chocolate-Cherry Fruitcake
Makes 2 loaf pan-sized cakes
1-1/2 cups dried cherries, well-chopped
1/4 cup plus 6 tablespoons rum, whisky, or amaretto
1-1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter (salted or unsalted), at room temperature
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk or plain yogurt (regular or low-fat)
1 cup walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup chocolate chips
1. A day or so before you make the cake, toss the cherries in ¼ cup of
liquor. Cover, and let macerate.
2. To bake the cakes, grease two 9-inch loaf pans and line the bottoms
with parchment paper or dust with cocoa powder. Preheat the oven to 350F.
3. Sift together the flour, cocoa, salt, baking soda, and baking powder.
Set aside.
4. In the bowl of a standing electric mixer, or by hand, beat the butter
and sugar until very light and fluffy. Stir together the eggs and yolk
with the vanilla, then dribble them in while beating.
5. Mix in one-third of the flour/cocoa mixture, then half of the yogurt or
buttermilk. Then mix in another third of the dry ingredients, then the
rest of the yogurt. Finally add the remaining dry ingredients, and gently
stir in the nuts, chocolate chips and cherries. (Which should have
absorbed all the liquid. If not, add that as well.)
6. Divide and smooth the batter into the two prepared loaf pans and bake
for 45 minutes, or until a toothpick inserted into the center comes out
clean. Let stand on the countertop for about 15 minutes.
7. With a skewer, poke 50 holes in the cake and spoon 3 tablespoons of
liquor over each cake. Let cool.
Storage: These cakes will last, well-wrapped, for about a week. If you
want a really boozy cake, you can brush with additional liquor every few
days before serving.
They can also be frozen, although if you choose that route, don't add
liquor to them. You can rewarm them once they're thawed and add it later
Laura in Ct. Just a note on the Nesco. They do come in small 4 quart
sizes. I have the large and the small and I love them both. I purchased
mine from QVC, but I am sure you could google Nesco and find other
sources.
Theresa in MI
This is for Athena in DE
from Mary, VA
GERMAN CHRISTMAS BREAD ~ STOLLEN TNT
I have made this for many years.
BREAD
3 cups milk
3/4 cup sugar
1 teaspoon salt
3 tablespoons (3 packages) dry yeast
11 cups flour
1 cup butter (2 sticks)
5 eggs
1 cup golden raisins, plumped
1/2 cup candied fruits, plumped
1/2 pound ground almonds
1 tablespoon grated lemon rind
2 teaspoons cardamom
1/4 teaspoon nutmeg
TOPPING
4 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Scald the milk. Add sugar and salt. Cool to lukewarm. Add yeast and 6 cups
of the flour; mix well. Cover; let rise until double in volume. Cut the
butter into the remaining 5 cups of flour, then add eggs, fruit, nuts,
lemon rind, and spices. Combine both flour mixtures; mix to a soft dough.
Place on a lightly floured surface and knead until smooth. Let dough rise
in a greased bowl until doubled in bulk. Butter top of dough and cover.
Preheat oven to 375 degrees. Punch down the dough, divide it into five
portions, and shape the pieces into plain or braided loaves. Combine
topping ingredients and sprinkle over the loaves. Bake 20 to 25 minutes
for braided loaves, 40 to 45 minutes in loaf pans.
QUICK CHRISTMAS BREAD
1 pound Frozen Bread Dough
1/2 cup Candied Mixed Fruit
1/2 cup Walnut, chopped
1/4 cup Mincemeat
1 cup Confectioners sugar
4 teaspoons Milk
1/8 teaspoon Cardamom, ground
Thaw frozen bread dough according to package directions. On a lightly
flowered board pull dough out until it is 12 inches long. Knead in the
fruit, mincemeat and the nuts into the dough.
With a sharp knife cut dough into 3 ropes, 12 inches long. Press the 3
ropes together on one end and braid on a greased cookiesheet. Let rise in
a warm (90) degree place until double in bulk, about 1-1/2 hours.
Bake in a preheated oven at 350 degrees F for 25-30 minutes. Cool.
Combine the sugar, milk and cardamom, spread this glaze over bread.
CHRISTMAS BREAD TNT
A friend of mine makes this each year.
Maraschino cherries, bananas and macadamia nuts are a perfect trio in this
quick bread.
1 (10-ounce) jar maraschino cherries
1/3 cup butter or margarine, softened
2/3 cup firmly packed brown sugar
2 eggs
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped macadamia nuts or walnuts
Drain maraschino cherries, reserving two tablespoons of juice. Coarsely
chop cherries; set aside.
Combine butter, eggs and brown sugar and reserved cherry juice in a bowl.
Mix on medium speed with a mixer until ingredients are thoroughly
combined. Combine flour, salt and baking powder; mix well. Add mixture of
flour and mashed bananas alternately, beginning and ending with flour
mixture. Stir in drained cherries and nuts. Lightly spray a 9x5x3-inch
baking pan with non-stick cooking spray. Spread batter evenly in pan.
Bake in a preheated 350° F oven one hour, or until golden brown and wooden
pick inserted near center comes out clean. Remove from pan; let cool on
wire rack. Wrap in plastic wrap or store in a tightly covered container.
Makes 1 loaf, about 16 slices.
This is for Athena in DE: To remove almost any kind of decal, adhesive,
or residue from almost anything, I use DeSolv-It. It's sold at our local
Ace Hardware store. It's a little on the expensive side, but oh so worth
it! It's mind boggling what you can get out of your laundry too!
Mary VA
Good morning Nancy, This is for Andee in Los Angeles in the 11/27
newsletter looking for a cauliflower recipe. A good friend made this for
us for dinner one time and I had to ask for the recipe! So good!
Cauliflower with Mustard Sauce - Very good!
1 med. head cauliflower
2 Tbl. water
½ cup mayonnaise OR Miracle Whip
1 tsp. prepared mustard (I use 1/4 cup Dijon mustard - OR regular
mustard)
1/2 c. shredded cheese (I use 1 cup shredded sharp Cheddar cheese)
1 tsp. finely chopped onion (I use ½ c. diced onion)
Place cauliflower florets - OR whole cauliflower - in a large glass bowl
or casserole dish with water, and cover with plastic wrap. Poke a few
holes in the plastic with a knife. Cook in the microwave for 5 to 7
minutes, or until tender. In a cup or small bowl, stir together the
mayonnaise, and Dijon mustard & diced onion. Spoon mustard sauce mixture
over the top of the cauliflower. Sprinkle shredded cheese over the top.
Return to the microwave, and cook just until cheese has melted, about 2
minutes.
*I use regular prepared mustard and Miracle Whip.
And for Lou, Fl. asking about putting vinegar in pie crusts – my aunts and
Grandmother and Mother all used it in theirs. They said that it made the
crust more “short”. In other words it made it more flaky.
Take care Nancy!
Chris in NM
Dear Nancylanders - Mom was at the Taste of Home Restaurant and had the
meatloaf and now wants to try to make it herself. I thought at one time
the recipe was printed in the mag but of course now I can't find it (or
perhaps I was hopefully dreaming). Is there a person out there that may
have this recipe? Thank you so much.
Dineen from Michigan
To Rebecca in Il, a few years ago I bought a set of stacking
measuring cups. I think they were made my Tupperware. They start with
a one cup measure and go down to 1/4 cup. your mother may be able to
instinctively tell the size of the measure by the different sizes but if
not, you could use permanent marker to mark the size real big on the
bottom of each measure.
Also, thanks to Robbie in Bowling Green for posting the Maxiaids web site.
Since my brain surgery, I have become both visually and otherwise
challenged and may place an order or two with them. I am completely on my
own (with three cats) so helping devices are greatly appreciated.
P.S. I had my first reconstructive facial surgery on Nov. 14 to lift up
the paralyzed side of my face, and I am very happy with the outcome. My
left side of my face was swollen like a football -- so much that my eye
was swollen shut for a few days but now it is open and without the upper
lid hanging down over it, I can see better.
Happy Thanksgiving all. Could someone send the date of the newsletter
that contained quite a few Jelly Roll cakes. (THERE WERE DIFFERENT TYPES
OF CAKES BUT ALL WERE OF THE ROLL TYPE) The one I am most interested in
was made with lemon pie filling or lemon pudding.
Thanks, Pat, Magnolia, DE.
Hello Nancy and everyone,
I have a question for Dianne in WI pertaining to her
Cream Cheese Bars Recipe
in the 11/27/07 newsletter:
Have you ever made this recipe with Splenda, or can it be done? Also have
you tried this with a layer of pie filling along with the cream cheese? I
think it would be tasty!
Another question I have is for Phyllis in KY pertaining to her
Blackberry Jam Cake recipe also in the 11/27/07 newsletter:
Does this cake come out with a wonderful blackberry taste, or is it very
mild and hardly noticeable? I think a really good blackberry taste would
be so yummy!
Thanks, and have a great day everyone! Dee in S. Illinois
Sudie in San Diego: The Hillvilla Pumpkin Pie recipe is in the
November
6, 2007 newsletter. Go the the archives and you can click on the November
calendar.
I make this pie quite often and it is absolutely delicious. We all love it
here. Be sure to mix up the spice mix, it makes the pie. I forgot to see
who sent this in, but I wish to thank her for posting. Hope this helps.
Harriet/AZ
Jackie: was looking for a Fruit Cake that is very fruity. I got this
one from the Finer Kitchens Forum. It is very delicious and easy to make.
I had everything cut up and prepped to go before putting it together. This
is rather lengthy, I hope Nancy can print this.
FRUIT AND SPICE CAKE
Set oven to 300º. Butter a 10” tube pan. Line bottom with a piece of
parchment paper, butter paper and dust with flour.
1/2 Lb. dried apricots, chopped
1/2 Lb. pitted dates, coarsely chopped
1/4 lb. cranberries
3/4 Lb. golden raisins
1/4 Lb. unblanched almonds, chopped
1/4 lb. walnuts, chopped
1/4 lb. pecans, chopped
1/2 cup crystallized ginger, chopped
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp ground cloves
1/4 tsp. nutmeg
1/2 lb. (2 sticks) unsalted butter, room temp.
3/4 cup sugar
3/4 cup brown sugar
6 eggs
Zest of 2 oranges
Juice of 1 orange
Juice of one lemon
1/3 cup rum*
In a large bowl, combine apricots, dates, cranberries, raisins, almonds,
walnuts, pecans, ginger and orange zest. Add ¼ cup of the flour and toss
to coat fruit and nuts. Set aside. In another bowl, sift the 1 ¾ cups
flour, salt cinnamon, cloves and nutmeg. Set aside. In another large bowl,
or mixer bowl, cream butter. Add sugars and beat for two minutes, scraping
down sides of bowl several times. Add eggs, one at a time, beating well
after each addition. Beat in orange and lemon juices, followed by rum*
With mixer at low speed, beat in flour mixture, just until dry ingredients
are moistened. With a wooden spoon, mix in fruit/nut mixture, until no
traces of flour show. Spoon batter into prepared pan. Bake 2 ½ hours, or
until a skewer inserted in the center of cake comes out clean. Remove from
oven, set on rack for 30 minutes. Use a sharp knife to cut around the
outside rim of the cake to release it from the pan. Lift out cake on the
center tube, turn cake upside down onto plate, remove the tube, then turn
cake right side up onto rack to cool completely. To serve, cut into thick
pieces.
NOTE: If you do not want to use rum or any kind of liquor, substitute
flavored extracts. Also, brandy or whiskey may be substituted for the rum.
When cake was cooled, I wrapped it in plastic wrap, then in tin foil and
put it in the refrigerator for a few days to let all the flavors meld
together. This can also be frozen if you wish. I didn’t try it, but this
could probably be baked in the small tinfoil pans, of course the baking
time would be less. I do not know how long, but I would guess 30-45
minutes for the small pans. Just keep checking with the skewer.
Harriet/AZ
Hi there Nancy!
I want to thank Susie in Indy for her recipes for ham loaf in the 11/26
newsletter. Also big thanks goes out to everyone else who responded. I
think I found one. I am going to get my ham and pork ground together when
we go to our commissary this week and make one.
For Dixie in AL wanting to know an easier way to cut up those candy orange
slices, I always spray my scissors with the non-stick cooking spray. That
keeps sticky stuff from sticking.
Our Moose Lodge has requested members to give names of all soldiers
serving our country overseas. We have made yellow ribbons and sold them
for a donation. Now, with the money received we are collecting food items
and other items they need to mail to them. We also send cards to these
people to let them know we are thinking of them and thank them every day
for helping to keep our country free!
Here is my out of the turkey stuffing recipe. The recipe has been handed
down generation to generation in our family. It is very good!
Don't leave out the apple!
Chris's Sausage Stuffing
http://www.recipe-recipes-message-board.com
1 c. diced celery
1 c. diced onion
2 (6 oz. ea.) bags Mrs. Cubbison's stuffing mix
1 c. butter, melted
1 c. chicken broth
1/4 to 1/3 lb. bulk sausage, browned w/ celery, onion & mushrooms
1 can sliced mushrooms, drained OR 1 container fresh mushrooms, sliced
1/2 c. chopped pecans
1 med. apple, peeled and chopped
sage, celery salt, marjoram & poultry seasoning to taste
Sauté veggies and apple in the butter, then add meat and brown. Add
seasoning and mix all remaining ingredients well. Place mixture in baking
dish and bake, covered, 45 minutes at 350 degrees F. Remove cover and bake
an additional 10 to 15 minutes.
Take care everyone!
Hugs, Chris in NM
For Linda H, Tx. your cookbook has been sent, you should be receiving
it soon. Richard, Fl. I have emailed the church office and ask that they
check as to why you only received two books when you ordered three. You
should receive your book or check within days. For Rebecca, Ill, I called
The Federation for the Blind office and she got me in touch with a local
Blind Associations in my area to get the information for helping the
people having difficulty with eye problems such as you mentioned. They
sent a representative out within days to assist my people. They have a
marvelous service! We had three older ladies in our Church that had been
declared legally blind. He gave them so many things to help them I could
not lists all of them, but if you will call your State Federation for the
Blind, they will steer you in the right direction for help. Hope this
helps! Again thanks to all of you who ordered our cookbook, and thanks for
the nice remarks!
Betty T. Ga.
I missed the information on the cookbook, "The Sanctuary".
Could you tell my again all about it and how to order?
Thanks so much.
Nancy in south Texas
Betty in Ga.
I missed the cut-off date for your church cook-book. I ordered two
and have received them but they are so nice that I ordered another one
11/27 and hope to get it for a Christmas gift.
Barbara in Ohio
This is not a recipe nor a request for one. I just want to ask that all
you wonderful cooks out there send up a little prayer for my mother BETTY
BUTLER. She is having brain surgery tomorrow (Nov 29). She is 84 yrs. old
and in pretty good health otherwise. We are all confident that she will be
fine but some extra words in HIS ear can't hurt. Thank you all from the
bottom of my heart.
Shannon in Ohio
*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
