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Oct 27
Hi Nancy, Rel Mary Ann's request for Black Berry Wine Cake. Oct. 27,
newsletter.
Richard's Favorite Wine Cake
1 pkg. Duncan Hines yellow cake mix
1 small box vanilla instant pudding
4 eggs
1/2 C. white port wine (Riunite D'oro)
1.2 C oil
1/2 C water
1 C Chopped walnuts
Preheat oven to 325 degrees. Combine all ingredients, EXCEPT nuts in a
mixing bowl and beat for 5 minutes on medium speed. Grease and flour (or
use Bakers Joy) a 12 cup bundt pan. Put chopped nuts in bottom of pan.
Pour in batter and bake for about 1 hour or until done. Pour following
glaze over hot cake
Glaze:
1 stick butter
3/4 C. sugar
1/4 C. water
Put in small saucepan and boil 1 minute. ADD 1/4 C. of white port wine.
(same as above) Pour over hot cake while still in pan. Cool 20 minutes,
remove from pan.
Blackberry Wine Cake (from Maggie Price' s recipes she inherited
from her grandmother.)
1/2 C chopped pecans
1 box (18.5 oz) white cake mix
1 box (3 oz.) blackberry gelatin
4 eggs
1/2 C. cooking oil
1C. blackberry wine
Preheat oven to 325 degrees. Generously grease 10 inch tube or Bundt pan,
Sprinkle bottom and sides with nuts. In a large bowl, blend cake mix and
gelatin. Add eggs, oil and wine, beating on low speed of mixer until
moistened. Beat on medium speed 2 minutes. Spread in prepared pan. Bake
45-60 minutes or until it registers 190 Degrees on an instant-read
thermometer. Cool slightly and glaze.
Glaze
1 C. confectioner's sugar (powdered sugar)
1/2 C. blackberry wine
Mix sugar and wine in saucepan. Bring to boil and pour over cooled cake.
The first recipe may have come from your files Nancy. I printed it from
the internet, not sure of website.
The second recipe is the one I have used for years. The blackberry wine
gelatin is hard to find. The black cherry gelatin works fine.
Nancy, take care of your health first. We all look forward to the
newsletter. If we miss a few days we are doubly pleased to find a
newsletter in our e-mail.
Margaret
Hi for the lady with the fragrance on the quilt I would use a
cup of plain vinegar to wash and again to rinse and air dry.
Susan G
A suggestion for Eureka, IL regarding removing the perfume-type smell
from a purchased quilt. Since you've already washed it once & it
did not remove enough of the smell, why not try running it through a rinse
cycle in your washer and adding a generous amount of white vinegar. After
the washer has mixed it well, stop the machine and let it soak for a
period of time, then resume the cycle. I have found that vinegar does a
good job of deodorizing things!
Good luck. Kalyn in The Woodlands
For Eureka, IL
When you wash the old quilt again use 1 cup of white vinegar in
your rinse water and nothing else. It will act as a softener and as a
deodorizer.
Bill in NC
Your best bet is to wash the quilt and add a cup of white
vinegar to the wash water and also to the rinse water. White vinegar works
well to remove odors and soap scum from clothing, floors, windows,
cigarette smoke, etc. Hope this helps.
Pat
This is in reply to Eureka in Illinois, in the
October 27th newsletter, requesting
help in removing a disagreeable fragrance in an old quilt she purchased.
Try adding a cup to 2 cups of cider vinegar to your wash cycle after you
have finished filling it and let it set for an hour or so.
Hope this helps.
Sunshine in South Texas
I am interested in finding a praline crust recipe for a
cheesecake. A baker in my town makes a great cheesecake with praline
crust. Thanks in advance. Thanks Nancy for all your work.
Ruth, MS
Nancy: I hope you are feeling better. We have been having colds
that really hit hard and leave you with sinus headaches and lots of aches
and pains. Bed rest helps and we can patiently wait for the newsletter.
Could Mimi in Al please send recipes for fig preserves and pear preserves
as used in her Grandma's Applesauce Cake?
Thanks, JCM
For Lisa’s request for a blue punch recipe~ My daughter was
married in June and for her reception we used a rented punch fountain to
serve blue punch. We used either Kool-Aid mountain berry blue packets that
were mixed with sugar and water and chilled, or a large jug of blue
Hawaiian punch (harder to find). We then combined this with white
cranberry juice (you can use white grape instead. It is a little sweeter.)
This mixture should be well chilled and then added to the punch fountain.
You then add well chilled Sprite or 7up. The recipe is for 1 bottle of
each per batch. It looked really pretty in clear cups. If using a punch
bowl you can float vanilla ice cream in the punch. That would look dreamy
for a bridal or baby shower. When using a fountain you cannot use ice
cream or sherbet. Hope that gives you some ideas. FL Jill
We received our Church Cookbook this past Friday, and we will be
putting it together in the coming week. We plan to put it on the market so
that people will have it around Thanksgiving. Some of the group has
emailed requesting to know when it would be ready and the cost. I will get
this information to you in the coming weeks. Betty T. Ga.
Comment
Just let us know and I will post it to the newsletter.
Nancy
The recipe Barb in WNY wanted for the freezer pies was in the
Sept. 22,2007
newsletter as Make Ahead Apple Pie Filling.
Margaret in Hazel Park, MI
Chicken Tiara
6 boneless, skinless chicken breast halves
1 can (10-3/4 oz) cheese soup
1/2 cup dry white wine
1/2 cup grated cheddar cheese
3/4 cup bread crumbs
In a large casserole, arrange chicken. Mix soup, wine and cheese and pour
over chicken. Top with bread crumbs and dot with butter. Bake, uncovered,
at 350 degrees one hour.
NOTE: You may substitute 2-3 cups diced cooked chicken for the chicken
breasts and bake 25-30 minutes.
grannym IL
Hello Nancylanders,
It's a wonderful, cool, sunny day here. Baking season is upon us. I was
hoping that someone could help me with a recipe for Cobblestone Bread.
I've seen it loaded with apples and cinnamon, or blueberries and a strudel
topping. Toasted, it's out of this world. I've searched all through the
internet for a recipe with no success so I'm sending my request out to you
all.
Thanks from Judy in Milwaukee.
Hello everybody, Yesterday was my 76th birthday and I received a 4 QT.
Rival Crockpot from my daughter. I would really appreciate all the
fine cooks to send in recipes for their favorite recipes. I also would
like a recipe for doing a small rump roast in the crockpot. Thank you in
advance.
Grandma O, Illinois
Hi
We just bought an American Flag at an auction. It is 100% cotton
and it has some yellow spots on it. What is the proper way to
clean a flag? Can it be washed or spot cleaned? I appreciated any
suggestions!
Irene in FL
Nancy this is for Von, I really am not sure since I usually make rolls
with it. I think when I made it in loaves, it was 2.
Madelyn of Ar.
Nancy, I was wondering if any our family of members could help me. I
inadvertently washed a felt tip pen in the washer. The cap stayed
on the pen and there were no ill effects on the washer, but then it went
into the dryer as well. I have black marks all over the drum of my dryer.
I tried cleaning it with a Mr. Clean eraser and Vim with bleach. I didn't
succeed in removing the marks. Would your members know of anything else I
could use to remove these marks. Thank you. Linda Sims, Quebec, Canada
Flourless Peanut Butter Cookies
1 cup peanut butter
1 cup packed light brown sugar
1 egg
24 chocolate kisses
Preheat oven to 350º. Combine peanut butter, sugar and egg in bowl and
beat until blended and smooth. Shape dough into 24 balls and 1-1/2 inches
in diameter. Place about 2 inches apart on an ungreased cookie sheet.
Press 1 chocolate kiss on top of each cookie. Bake 10-12 minutes or until
set.
Lisa-Union Bridge, MD
Halloween Recipes
Face Paint Recipes
Pumpkin Recipes
Halloween
Treat Recipes
I usually do this recipe when we have left over chili soup.
Chili Dog Wraps
10 tortillas, hot dog size
10 hot dogs
1 can of chili (16 oz)
2 cups salsa
1 cup shredded cheddar cheese
Heat oven to 350º. Grease 13 x 9 baking dish. Soften tortillas as
instructed on package. Place 1 hot dog and 3 Tbsp of chili on each
tortilla. Roll up tortilla. Place seams side up in baking dish. Spoon
salsa over tortillas pressing the edges of the tortillas together. Cover
with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered for
5 minutes.
Lisa- Union Bridge, MD
Hi Nancy,
Just wanted to tell you how much I like and use your site. All your hard
work is appreciated by this novice cook.
I was wondering if there is a way to print any of the recipes in the
newsletters? Many of them are truly keepers.
Thanks again for your efforts - much, much appreciated.
Cassi
Swiss Sauerkraut Casserole
8 oz uncooked egg noodles
1-1/2 lbs ground beef
1/4 cup of onion, chopped fine
1/2 tsp salt
1/2 tsp pepper
1 can (32 oz) sauerkraut, undrained
2 can cream of chicken soup
2 cups shredded Swiss cheese
Heat oven to 350º. Cook and drain noodles. While the noodles are cooking,
cook beef, onion salt and pepper in skillet until beef is browned, drain.
Mix noodles, beef mixture, sauerkraut, soup and 1 cup of cheese in a 3
quart casserole. Bake uncovered for 45 minutes. Sprinkle with remaining 1
cup of cheese. Bake uncovered 5-10 minutes until cheese is melted.
Lisa-Union Bridge, MD
Re: I am not going anywhere, you are stuck with me for a long time,
LOL.
Nancy Rogers.
This statement by you is the BEST. I tell that to my DH all the time &
hope it's true but I am getting up there. I love to bake but I have to
limit myself to one thing a day as I tire very easily. Sharing the
delicious recipes from your site with friends is the most fun, have gotten
some real keepers.
Thanks for all your efforts, we do appreciate it. Muriel, Naples, FL
Hi all:
Last night I attended a party where the hostess served the most yummy
nacho dip. Everyone asked for the recipe, so I thought I would share
this 3 ingredient hit with all of you.
2 links of Chorizo sausage, crumbled, fried til brown, and drained on
paper towels
1 pound Velveeta, diced
2 cans Rotel tomatoes with chilies
Combine all in a bowl and heat til melted. That is all there is to it! You
can adjust the heat by buying picante or plain chorizo. We ate it by
piling Dorito chips on a plate, and then ladling the gooey sauce over
them. You can also dip vegies, crackers, etc.
Hope you enjoy it as much as we all did.
Paula in Prairie Grove, IL
I love the recommended recipes on other sites in some of the recent
newsletter. I have noticed that Abby's Kitchen link is listed often. Is
Abby a friend of yours?
Linda NM
Comment
Recently the a lot of the links are to Abby's Kitchen. The reason for this
is it is my site too. The database on Nancy's Kitchen crashed when the
site crashed. It is impossible to search on Nancy's Kitchen for a recipe
through the database. I have started posted recipes on Abby's Kitchen so
pages can be easier set up by searching and sorting the recipes using its
database that did not crash.
New recipes (and pages) on Abby's Kitchen in the past week are
Jar and
Gift Mixes
Apple
Recipes
Candy
Fudge
Divinity
Dumplings
Many recipes have been added to the Regional Recipes as well
Amish
Mennonite
Pennsylvania Dutch
I plan to update the
Turkey and Leftover Turkey section. If anyone in our recipe family
has any new tried and true recipes (not copyrighted ones) for the section
and want share it for this section place
click here (a special tagged link.) I will add them to Abby's
Kitchen. Also looking for Christmas cookie recipes and divinity recipes.
Thanks
Nancy
Hey Nancy & Gang,
This is a TNT I found while digging thru my recipes for something else and
thought I would send it along.
Creamy Crockpot Meatballs
1 package of frozen meatballs-thawed
2-8 oz cream cheese-softened
4 oz can of sliced mushrooms with juice
1 c of milk or half & half
3 green onions-finely chopped
1/4 c fresh parsley or 1 T dried
1 T garlic powder
salt and black pepper to taste
1 lb egg noodles
Mix all ingredients except meatballs and noodles in a bowl. Put meatballs
in a slow cooker. Top with sauce and mix to cover all the meat. Cover and
cook on low 4-5 hours. Cook pasta the last 20 minutes of cook time as
directed on package. Drain and serve meatballs and sauce over pasta.
Cranberry Cream Cheese Muffins
3 oz cream cheese-softened
4 T sugar
1-15.6 oz cranberry orange quick bread mix
1 c milk
1/3 c butter
1 egg
Preheat oven 400*. In a small bowl beat cream cheese and 2 T sugar until
smooth, set aside. Put bread mix in another bowl. Mix milk, oil, and egg,
stir into bread mix just until moistened. Fill paper line muffin cups 1/4
full with batter. Put 2 tsp cream cheese mix in the center of each muffin
and top with remaining batter. Sprinkle the tops with the remaining sugar.
Bake 18-20 minutes or until done. Cool 5 minutes before removing from pan
to a wire rack. Makes 1 dozen.
Mimi & Tootie in AL ^..^
Hi Nancy; hope you are well. In the October 27th newsletter Marilyn was
asking me about the recipe for the Grand Slam Cake using Halloween mini
bars. I am sending the recipe but I did not submit it - it was lovingly
done by grannym. I haven't made the recipe yet so I can't answer her
question about adding only the ingredients listed or making the cake as
usual and adding them as additions. That is a good question; I looked on a
box of Dr. Oetker spice cake mix and it says to add eggs, cold water and
oil. I am guessing that you need to make the cake mix as stated on the
box, using 2 eggs instead of 3 and add the instant coffee, cocoa powder
and cut up chocolate bars. But perhaps grannym can clarify the recipe for
us. Thanks to everyone for the great newsletter....love it! Kim from
Canada
Grand Slam Cake
18.25 oz spice cake mix
1 tbsp instant coffee
1/4 cup unsweetened cocoa powder
2 eggs, unbeaten
Miniature Hershey bars
Preheat oven to 350 degrees. Grease well, then flour, two 8 or 9" cake
pans. Prepare cake as package directs. Stir in unwrapped miniature Hershey
bars (1 cup or so). turn batter evenly into prepared pans. Bake 35 minutes
or until surface springs back when gently pressed with fingertips. Let
layers cool in pans 10 minutes. turn out on wire racks. Let cool
completely.
FROSTING:
2 pkg (2-1/2 oz each) fluffy white frosting mix
4 tsp instant coffee
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1 cup boiling water
Make frosting just before using. In the small bowl of an electric mixer,
combine frosting mix with instant coffee and spices. Add boiling water.
beat at low speed until mixture is smooth. Then beat at high speed until
frosting stands in very stiff peaks when the beater is lifted.
I read on today's newsletter about the gal trying to get on Bama's web
site. It has almost driven me "nuts" trying to get on. I have tried
everything - keep getting sent to the Yahoo sign up sheet. I am already a
member at Yahoo. Is there any other way to get to her site?
Thanks. Cathie
Here group is where you don't have to join to view the recipes. Just click
on the link and at the bottom of the pages are the messages by month and
year. If they are blue you can click on them even without joining.
http://groups.yahoo.com/group/cookin_with_haggermaker/
Nancy Rogers
Malted Milk Ball Cookies
2-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temp
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1-1/2 cups roughly chopped Whoppers/malted milk balls
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and
salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Stir in milk and vanilla, then gradually blend in the flour mixture. Do
not overmix; stir only until no streaks of flour remain. Stir in the
chopped Whoppers/Malted Milk Balls.
Drop into 1-inch balls (tbsp sized balls) on the prepared baking sheet and
bake for 12-14 minutes, until lightly browned.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool
completely.
Makes about 3-dozen cookies.
Dawn - Cape Cod, MA
For Carolyn (10/27):
Del-Mar-Va Crabcakes
1 lb. regular crabmeat
1 t. lemon juice
3 eggs
2 T. mayo
1 c. bread crumbs- divided
1 t. salt
1/8 t. pepper
1 t. dry mustard
2 t. Worcestershire sauce
1/4 c. milk - divided
1/4 c. all purpose flour
1 t. paprika
Medium Cream Sauce:
1 T. butter, 1 T. flour, 1/2 c. milk
Pick out any pieces of shell from crabmeat. Sprinkle lemon juice over.
Make Med. Cream Sauce, melt butter over med. heat. Stir in flour & milk.
Stir until smooth & thick. Cool. Beat 2 eggs. Add cream sauce,
mayo, 1/4 c. bread crumbs, salt, pepper, mustard, Worcestershire. Stir
well. Gently combine crabmeat & egg mixture. Chill until firm enough to
shape. (9-12 three in. patties) Beat 1 egg and 1/4 c. milk together. Bread
cakes lightly by dipping into flour, beaten egg mixture and bread crumbs
mixed w/ paprika. Fry in 1/4 in. shortening. Turn once.
Cream of Crab Soup
1 lb. crab meat
3 T dry sherry
1/2 green pepper, finely chopped
1 med. onion, finely chopped
4 T. butter
1/2 t. sugar
1/2 t. chopped parsley
Pinch basil, marjoram, cayenne pepper & paprika
2 T. flour
2 C. cream
1 c. milk to thin soup
Combine crab meat & sherry in double boiler. Heat on low. Sauté
green pepper & onion in butter until soft. Mix in sugar, parsley,
seasonings. Sift in flour & cook, stirring continuously until mixture
thickens.
Scald cream and add to vegetable mixture; cook until well blended and
thickened. Add crab meat mixture. Heat but do not boil. Serves 4-6 (Note!
Best cream of crab soup is Charleston's She-Crab Soup)
Note to Sandy (10/27) re: Enchilada Sauce. I am not clear on what you mean
by "true" enchilada sauce. I have recipes for authentic sauces including
Enchiladas Verdes, Enchiladas Acapulco, Bean Enchiladas, Enchiladas de
Chorizo, Enchiladas del Sur, Enchiladas Tampiquenas, etc. What kind are
you looking for?
Athena in DE
I found this one for blackberry wine cake and it sounds good.
Blackberry Wine Cake
1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine
1-1/2 cups confectioners' sugar 1/2 cup blackberry wine
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch
Bundt pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in
the center and pour in eggs, oil and blackberry wine. Beat on low speed
until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour
batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Pour 1/2 of
blackberry wine glaze over top of cake while still warm. Let set for 10
minutes then remove cake from pan. Allow cake to cool fully before pouring
the remaining glaze on top.
To make the Glaze: In a small bowl, stir together the confectioners' sugar
and 1/2 cup blackberry wine.
Bette~Indiana
Nancy several people have ask about fluffy eggs and I have not
seen the way I always fixed them. I use a little milk and then I would
take thumb and index finger and get a little bit of baking powder and beat
in with the eggs. It did not change the taste but made the eggs very light
and fluffy. Also I cannot get on Tona's site. I went to Yahoo group and
put in my password and everything and they say this is not acceptable. I
have tried every thing I know to do. Also have tried 4or 5 times.
Jean Cecil FL/VA
Good morning Nancy,
I just found the easiest lemon roll ever! It is so good, too! Someone in a
couple of newsletters this week was looking for a lemon roll. I just may
make this with a can of lemon pie filling to make it lots easier!
http://recipes.tasteofhome.com/Recipes/
Lemon Angel Cake Roll
From Light & Tasty
"Every time I make this sunny cake roll, people comment on its fresh
flavor and festive look," observes Diana Hardwick of Holdenville,
Oklahoma. "It goes over big at church dinners."
1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon confectioners' sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
12 drops food coloring, optional
24 whole strawberries
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper
with nonstick cooking spray. Set aside.
Prepare cake mix according to package directions. Spread batter evenly in
prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
Turn cake onto a kitchen towel lightly dusted with confectioners' sugar.
Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll
up cake in the towel, jelly-roll style, starting with a short side. Cool
completely on a wire rack.
For filling, beat cream cheese and 1/2 cup confectioners' sugar. Stir in
lemon juice and peel. Fold in whipped topping and food coloring if
desired.
Unroll cake; spread with filling to within 1 in. of edges. Roll up again;
dust with remaining confectioners' sugar. Refrigerate for 1-2 hours. Cut
into slices. Serve with strawberries. Yield: 12 servings.
Chris in NM
Miniature New York Chicken Condon Bleu
25 Chicken cutlets, pounded thin
25 Boil ham slices, cut thin
25 Swiss cheese slice, cut thin
1-quart Buttermilk
4 Cups Cornflakes, crumbled finely
1/2 cup Sesame seed
This is a easy recipe. Just lay one slice of ham on cutlet and the cheese.
Roll tightly. Dip each piece in buttermilk, then roll in mixture of corn
flakes and seeds. Place on baking tray in 375o oven for about 20 minutes.
Allow to cool. At this time you can freeze if you wish. When ready to use.
Let thaw a little and slice each in 4 or 5 small pieces. Serve chicken at
room temperature with hot plum sauce.
Plum Sauce
8 Jars Plum baby food
2 Tubs ready whipped topping
2 Tbsp Peach schnapps
Heat the plum sauce in sauce pan oven low flame. Add the peach schnapps.
Cook for 15 minutes stirring with a whish and being careful not to burn.
Slowly add the whipped topping until silky and smooth. Serve hot.
You can find the cream cheese with date and nut bread assorted recipes in
October 26 news letter.
Mary, Green Brook, NJ
Recipe from" Dirty Cooking, to be or not to be a caterer" by Rose Sodano
For Carole with an "e" in Calgary regarding
Cricket's Pumpkin Bread -- try it, you will love it.
The Brandied Spread is used like a butter or a jam on individual
slices. It really makes the flavors stand out. I made a batch of the
spread two weeks and it is still fine - if not better from the curing time
it spent in the refrigerator. It will be Sunday's breakfast.
And the bread freezes so well - we are just two and neither of us eat a
lot so I'm always looking for recipes that will keep or freeze cuz I do
love to cook.
Hope you try it and like it!
Rosemarie in rural Kansas City
PS I can't ever get enough pumpkin!!!
This is for Wendy of S NJ, who in the
10/26/07 newsletter was looking for a recipe for homemade cake
mixes. I hope this helps her.
Robbie Bowling Green, In
Homemade Cake mix
This wonderful mix can be substituted for any purchased cake mix. Unlike
other homemade cake mix recipes, this one has less fat, so it can be
substituted for the purchased cake mix recipes, which often add oil or
butter.
7-1/2 cups sifted flour
1 Tbsp. salt
4-1/2 cups sugar
4 Tbsp. double acting baking powder
3/4 cup cold butter
In very large bowl, combine flour, salt, sugar and baking powder and mix
well to blend. Cut the butter into small pieces and place on food
processor bowl along with 2 cups of the flour mixture. Cover and process
until mixture is very fine. Add to remaining ingredients and stir well
with wire whisk to blend.
Divide the cake mix into three equal portions (about 4 cups each) by
lightly scooping the mix into measuring cups and leveling off with the
back of a knife.
Place each portion into a quart glass jar or heavy duty zip lock plastic
bags. Cover tightly and store in the refrigerator for up to a month, or in
the freezer for up to 3 months. Each portion of cake mix will make two 8"
cakes or one 13x9" cake.
RECIPES
Yellow Cake
4 cups cake mix
2 tsp. vanilla
1/4 cup butter, softened
3 eggs
1 cup milk
Preheat oven to 350 degrees. Grease and flour 2-8" round cake pans and set
aside. Pour one portion of the cake mix into a large bowl. Make a well in
center
of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with
electric mixer at low speed until blended. Scrape sides and bottom of bowl
and
beat 2 minutes longer at medium speed until batter is smooth.
Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or
until cake springs back when pressed lightly in center and begins to pull
away from
edges of pan.
White Cake
Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites
separately, just add them to the mix along with the milk and vanilla.
Spice Cake
Add to the dry ingredients:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
Chocolate Cake
Add to the batter after initial blending:
2 Tbsp. milk
3 squares unsweetened chocolate, melted
3 Tbsp. cocoa powder
for Cindy M
Re: Leaves for a pumpkin cake:
I have used green fruit leather to make the leaves and to wrap a stick
pretzel for the stem.
Barb in N CA
I am looking for a recipe using (SPAM). Years ago there was a
recipe on the SPAM can. I made it and it was delicious. you put cloves all
around it. then made a syrup sauce and poured over it. baked it and it
tasted like baked ham and a lot cheaper. I lost the recipe for it. hope
someone has it and would share it with
us.
Thanks, Brenda in Calabash NC
Hi Nancy and all,
I developed this recipe a few years ago and it really works. It might be a
tastier way to get rid of your cold than trying to send it back to Dennis
Weaver of Prepared Pantry through the phone lines.
COLD-FIGHTING SOUP
1 tbsp butter
2 sliced onions
4 minced garlic cloves
2 large cans chicken broth
3 bay leaves
2 tsp dried oregano
2 boxes frozen chopped spinach
1 cup pastina (or other small pasta, eg stars)
Cook and stir onion and garlic in butter. Add broth, bay leaves, oregano
and spinach; bring to boil. Simmer 10 minutes. Add pastina; simmer 5-7
minutes. Remove bay leaves before serving.
Judy from Tonopah Nevada
Comment
You are probably right but I was so looking forward to returning my cold
back to him, LOL.
Nancy
Here are the last three more Best-of-the-Best recipes that are in my
recipe collection, from Family Circle in the mid-1970s. Shirley in Ozark,
MO, I do not have the recipe for fresh grated apple pie -- wish I did; it
sounds yummy.
LEMON MERINGUE PIE
1/2 pkg piecrust mix
1-1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2-1/2 cup water
4 eggs, separated
3 tbsp butter
1 tbsp grated lemon rind
1/2 cup lemon juice
1/4 tsp cream of tartar
1/2 cup sugar
Put piecrust into 9-inch pie pan with high edges. Prick all over with
fork. Bake 5 minutes in 450 degree F oven. If it bubbles, prick again.
Bake 10 minutes. Cool in pan on wire rack. Combine sugar, cornstarch, and
salt in large pot. Gradually add water; stir with wooden spoon. Cook on
medium, stirring until thick and bubbly. Cook 1 minute and remove from
heat. Beat egg yolks slightly in small bowl. Blend in 1/2 cup of hot
cornstarch mixture. Stir all back into the cornstarch mixture in the pot.
Cook on low, stirring, 2 minutes. Remove from heat. Add butter, lemon
rind, lemon juice; pour into crust. Sprinkle with sugar. Refrigerate for 4
hours. Beat egg whites with cream of tartar until foamy-white. Add 1/2 cup
sugar 1 tablespoon at a time. Beat at high speed until firm peaks form.
Grease and lightly flour cookie sheet. Shape meringue into 6-8 mounds,
making peaks. Bake 15 minutes in 350 degree F oven. Cool. Carefully put
meringue mounds onto pie; serve.
BEST-OF-THE-BEST BROWNIES
2 squares unsweetened chocolate
1/2 cup (1 cube) butter
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup sifted all-purpose flour
1/8 tsp salt
3/4 cup chopped walnuts
Melt chocolate and butter in a small saucepan over low heat; cool. Beat
eggs in a small bowl with electric mixer; gradually beat in sugar until
mixture is fluffy and thick. Stir in the melted chocolate and vanilla.
Fold in flour and salt until well blended; stir in walnuts. Spread evenly
in an 8x8x2-inch greased baking pan. Bake in a moderate oven (350 degrees
F) for 30 minutes, or until shiny and firm on top. Cool in pan on wire
rack. Cut into 16 brownies.
CHOCOLATE FUDGE CAKE
3 squares unsweetened chocolate
2-1/4 cups sifted cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup (1 cube) butter
2-1/4 cups firmly packed light brown sugar
3 eggs
1-1/2 tsp vanilla
1 cup dairy sour cream
1 cup boiling water
Chocolate Fudge Frosting (recipe follows)
Preheat oven to 350 degrees F. Melt chocolate in a small bowl over hot,
not boiling, water; cool. Grease and flour two 9x1-1/2-inch layer cake
pans; tap out excess flour. Sift flour, baking soda and salt onto wax
paper. Beat butter until soft in large bowl. Add brown sugar and eggs;
beat with mixer at high speed until light and fluffy, 5 minutes. Beat in
vanilla and cooled melted chocolate. Stir in dry ingredients alternately
with sour cream, beating well with a wooden spoon after each addition
until batter is smooth. Stir in boiling water. (Batter will be thin.) Pour
at once into prepared pans. Bake in moderate oven (350 degrees F) 35
minutes, or until centers spring back when lightly pressed with fingertip.
Cool layers in pans on wire rack, 10 minutes; loosen around edges with a
small knife or spatula; turn out onto wire racks; cool completely. Make
Chocolate Fudge Frosting. Put one cake layer on a serving plate; spread
with about one fourth of frosting; add second layer; spread remainder on
side and top of cake, making swirls with spatula. Serves 12.
CHOCOLATE FUDGE FROSTING
4 squares unsweetened chocolate
1/2 cup (1 cube) butter
1 1-lb package 10X confectioner's sugar
1/2 cup milk
2 tsp vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat,
just until melted. Remove from heat. Combine sugar, milk and vanilla in
medium-size bowl; stir until smooth; add melted chocolate. Set bowl in pan
of ice and water; beat with wooden spoon until frosting is thick enough to
spread and hold its shape.
Judy from Tonopah Nevada
Jodi, thank you for the help with "my critter" problem.
Going to get the steel wool tomorrow.
Thanks, Boots in Va.
Hi Nancy and Nancylanders. I am so far behind reading the newsletters
but I'm loving every minute of it. My question is for Rosemarie in rural
Kansas City. In the Oct. 19 Newsletter, What Grape Recipe did you use?
I have several but I don't know if they would freeze.. This sounds like
something I could make ahead for the busy holidays. Can you post it
please? Thanks you Nancy for compiling these letters for our enjoyment. We
sure have some fine cooks in our group, don't you think?
Jean in the SE.
Good morning again Nancy,
I goofed with my first letter to you this morning! Sorry!
http://www.nancys-kitchen.com/jul-20-2006.htm says there are 3
pages to newsletter, but there are only 2. The recipe Baked Beans with
Pineapple (Crockpot) is not in that newsletter.
There is a mention and request for the recipe in the July 19, 2006
newsletter at the top of the page but no recipe.
Well, I had to some sleuthing for Gladys in Avon Lake, OH requesting the
baked beans with pineapple in the crockpot recipe! It is not with the link
that is at the bottom of each newsletter. I had to do some sleuthing there
and hope I have found it here:
BOURBON BAKED BEANS
4 Cans Boston baked beans - (16 oz ea)
3/4 Teaspoon dry mustard
1 Cup chili sauce
1 Tablespoon molasses
1/2 Cup good-quality bourbon
1/2 Cup strong coffee
1 Can crushed pineapple - (16 oz), drained
4 Tablespoons brown sugar
Combine all ingredients in crock pot; cover and cook on LOW setting 6 to 8
hours. A half hour before serving turn to HIGH and remove cover to steam
off excess liquid.
Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999
Is this it?
I have also gone to MSN search and found this page:
http://southernfood.about.com/od/crockpotbeans
Take care Nancy, Chris in NM
Hi,
I'm looking for a recipe for a COOKIE/BARK that is made with saltine
crackers, some type of chocolate and nuts. Please help!
Thanks Bevd
Try using microwave for scrambled eggs:
Mexicali Scrambled Eggs
4 eggs
14 c. milk
1/8 t. pepper
Several dashes bottled hot pepper sauce
Dash salt
1/4 c. diced fully cooked ham, chicken, beef or pork
One 2 oz. can mushroom stems & pieces, drained
2 T. canned chopped green chili peppers, drained
1/4 c. shredded cheddar cheese ( 1 oz)
Dairy sour cream or salsa
In microwave-safe 1 qt. casserole combine eggs, milk, pepper, hot pepper
sauce & salt. Beat w/fork until yolks & whites are well mixed. Stir in
meat, mushrooms & chili peppers. Cook, uncovered, on 100 per cent power
(hi) 3-5 min. or until eggs are almost set, pushing cooked portions to the
center after 1-1/2 min., then every 30 seconds. Season to taste. Sprinkle
w/ cheese. Let stand until cheese starts to melt. Serve w/ sour cream or
salsa. Makes 3 servings.
(140 cal.)
Creamy Cheese Scrambled Eggs
4 eggs
1/4 c. pet cream
1/4 t. salt
dash pepper
1/3 c. Cheddar cheese, grated
2 T margarine
In 1 qt. Corning dish, mix all ingredients. Micro on 70 per cent power for
5 min., covered. Stir after 2 min. and after 4 min. Let stand 3-4 min.,
covered.
Athena in DE
Additional question for Sandy in ND for Chili Cornbread Casserole
4/13/07: The instruction refer to Chili powder and cumin, but there is not
listing in the ingredients fro chili powder and cumin. Please clarify.
Thanks.
Bonny in NC
Nancy I and all the people in this newsletter are so grateful that you
put this out. I know and I am sure that I speak for all that we have
learned a lot thanks to you.
I am sorry but I don't have the name or newsletter date for the person
that wanted a Taco Salad. I have one that I have made for years and it is
so simple.
Susie's Taco Salad
2 or more cups lettuce
1 to 2 lbs. ground beef
1 pkg. taco seasoning
1 to 2 tomatoes, seeded
1, 8 oz., bottle taco sauce
1 bunch of green onion, sliced & include the green part
1 to 2 cups Mexican or Taco cheese
1 cup sour cream
½ cup black olives, sliced
more onion, optional
1, 8 oz., bottle Ranch dressing
First put the lettuce in a bowl. Brown your meat and then add the water
amount that the pkg. of Taco seasoning calls for and add the Taco
seasoning. I cook this mixture for about 10 minutes. You will have very
little liquid left. Put the warm meat mixture on the lettuce. Then add
half of the sliced green onion on top of the meat mixture. Then add your
tomato/tomatoes, cheese and then the Taco sauce. Then you take a couple of
paper towels and put over your bowl then put on the lid to the bowl. Put
in the refrigerator until you are ready to serve it. Toss it then and let
people serve themselves. I put the olives, sour cream, last part of the
green onion, another bottle of Taco sauce and the Ranch salad dressing.
Some people in our family like more Taco Sauce and others like the Ranch
salad dressing.
Let your son know the best thing that he can so is get as much done work
for the meals for the week ahead. When I was working I always had a
meatloaf in the freezer to pull out in the morning and put it in the
refrigerator so that when I walked into the house I could go and put it in
the oven. Any casserole dish that he makes make ahead, freeze, pull out
the night before again put in the refrigerator and then when he gets home
put it in the oven. Soup and sandwiches are a good dinner with some kind
of salad and fruit for dessert. For a salad I have put out cauliflower,
baby carrots, green peppers, or another vegetable then I would have a
mixture of Miracle Whip/mayonnaise, a little mustard mixing and putting
this in a bowl. You don't always need a salad for dinner. I have made pea
salad tons of times and you make it the night before.
Susie's Pea Salad
1 to 2 cups lettuce
1, 10 oz., pkg. frozen peas, leave them frozen
½ small onion, sliced
1 cup Miracle Whip/mayonnaise
1 cup cheese shredded
2 eggs, hard boiled
Put a good layer of lettuce in a refrigerated bowl, then add the frozen
peas, sliced onion, Miracle Whip, cheese and the eggs. Put the lid on and
put in the refrigerator for the next day at dinner. Yes, the peas do
defrost. Just before you serve this mix it all together.
Another suggest is to use a slow cooker for home made soup, stew, corn
beef & cabbage and you can make a meatloaf in one (I have not had any luck
with the meatloaf cooked that way but other have). Depending on how early
the adults get home if one is home by 2:30pm and they have Macaroni and
Cheese ready to put in a slow cooker all they have to do is spray the
crock and dump in the Macaroni & Cheese mixture and put the temperature on
slow and cook for 3 to 4 hours only. I am sure you will get other ideas.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Thanks Donna in southern CA for the Hot Dog Bread pudding
Recipe. My husband said this is the better than other bread puddings. I
think that I will experiment and put some raisins in the bottom first. And
it couldn't have been easier. Donna in Pa.
God bless you. Hope everything goes well for you. I have enjoyed this
site for some time now. Love those no nonsense easy recipes. I hate having to go
to specialty shops to buy spices or ingredients. I hope the site doest change
that way.
J FRANKLIN
*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
