Recent Newsletters
Sep 4
Sep 5 Sep 7
Sep 8
Sep 9 Sep 10
Sep 11
Sep 12 Sept
12 Sep 14
Sep 15 Sep
16 Sep 17
Sep 18
Sep 21
Sep 22 Sep 23
Sep 24
Sep 25
September Newsletter Recipe Archive
(Alphabetical)
More recipes added each day.
August Newsletter Alphabetical
Recipe Archive
Search
Please tell me what newsletter the recipe for High School Meat Loaf
was in? I made it tonight and it is so good. Now I want to fwd the recipe
to a good friend. Never go to bed until I have read your latest newsletter
and printed a few recipes. Thank you
Gina, from Iowa
To Betty,
Your question to what butter beans are they are also called lima
bean. I didn't know this until recently myself. My mother-in-law asked me
if I planted them this year I did. Grow on a pole, and harvest when pods
turn brownish. Taste much better than store bought beans.
Roseann
9/25/2007 For Karen in Texas ( Ryan"s Seven-Bean Salad
A staple at buffet restaurants, bean salad is a colorful mix of beans with
a vinaigrette dressing. Mary Alice Walker of Lerna is partial to the
Seven-Bean Salad at Ryan's Family Steak House, 3150 Chatham Road.
"I can't seem to make this salad to taste as good as theirs. Any way to
get that recipe?" Walker wrote.
Ryan's store manager Jeff Wood said the salad comes to the restaurant
already made, so he doesn't have a recipe. He did say, however, that the
seven beans in the salad are kidney, black, Great Northern, lima, navy and
pinto, plus black-eyed peas. And the dressing is made with red wine
vinegar, sugar, garlic, salt, paprika and pepper.
Maybe this information will help Walker adjust her bean salad recipe to
make it taste more like Ryan's.
Here is a recipe for a classic red wine vinaigrette, from Bon Appetit
magazine.
Red Wine Vinaigrette
2 tablespoons Dijon mustard
2 to 3 teaspoons red wine vinegar
3 tablespoons bland oil such as sunflower
1 tablespoon extra-virgin olive oil
Salt and pepper
Whisk the mustard and the red wine together in a small bowl. Slowly whisk
in the 3 tablespoons of oil until the mixture is thickened, then whisk in
the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk
in a teaspoon or two of water.
Makes about 1/3 cup vinaigrette.
Per teaspoon: 32 calories, trace g protein, trace g carbohydrate, 4 g fat,
trace mg cholesterol, trace g dietary fiber, 47 mg sodium
lindah Texas.
Nancy, thank you for your photos and your assistance's. Now we have a
face to go with the wonderful lady that does so much work for us around
the world. I do think you should put it in the corner of each news letter.
It will brighten up each person as they start to read the letter.
Mary, Green Brook, NJ
Comment
I have been putting a link to it each day.
Pictures of the staff at Nancy's Kitchen
and the Recipe Exchange Newsletter.
Nancy Rogers
Old-Fashioned Fudge Pie
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F. Melt the chocolate and butter together in
a heavy saucepan over low heat. Remove the pan from the heat and add the
sugar, then the eggs; beat well. Pour the filling into the pie crust and
bake for 25 minutes or until just set. Serve warm or cold, with ice cream
or whipped cream.
This is sooooo good!
Source: Paula Deen
Tona in Bama
My children love any kind of popcorn.. Here are several they
especially love.
Sue
Popcorn Balls
4 qts. popped popcorn (16 c.)
3 c. Karo syrup
4 tbsp. butter
Pop popcorn and measure it into large mixing bowl. Pour syrup in pan and
stir until it come to a boil. Continue stirring until it forms a hard ball
in water. Take off heat. Mix margarine into syrup. Pour over popcorn.
Butter hands and shape into balls when the syrup is cool. Wrap individual
popcorn balls in waxed paper. Makes 12 large popcorn balls.
Popcorn Crunch
1/2 c. firmly packed brown sugar
Cream together brown sugar and butter. In shallow pan combine 3 quarts
unsalted popped corn. Add cup mixed nuts. Stir in creamed butter and sugar
mixture. Put in a 350 degree oven for about 8 minutes or until crisp.
Almond Bark Crunchy Popcorn
10 c. popped corn
3 c. pretzels, broken somewhat
1 c. peanuts or mixed nuts
1 lg. pkg. almond bark
Melt almond bark, then all remaining ingredients and mix well. Spread on
cookie sheet to harden, then break up into pieces. Store in refrigerator.
New article on Nancys-Kitchen
How to Make
Aebleskivers
For some of you that may still have some zucchini lingering around from
your garden, you may want to try this. This is a very moist bread and
freezes well.
Zucchini Pineapple Bread
3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely grated zucchini
1 (8 oz or 8 1/4 oz.) can well drained crushed pineapple
3 c. flour
2 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. nuts
1 c. raisins
With electric mixer, beat eggs. Add salad oil, sugar and vanilla. Continue
beating until thick and foamy. Stir in zucchini and pineapple. Combine
flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants.
Stir gently in zucchini mixture just until blended. Divide mixture equally
between 2 greased and floured 5 x 9-inch loaf pans. Bake at 350 degrees
for 50 minutes to one hour or until wooden pick comes out clean (check
after 45 minutes).
Note: This recipe makes two nine inch loaves. Don't forget to grease and
flour pans.
Suggestion: Divide the mixture in half and bake one nine-inch loaf and use
the rest of the mixture to bake muffins. You need to fill the muffin tins
2/3 full and bake at the same temperature about 25 minutes, or until
wooden pick inserted into muffin comes out clean.
Donna in Southern CA
Layered Beef Vegetable Casserole
1 1/2 pounds ground beef
1 cup sliced onion
1 cup chopped green pepper
2 teaspoons salt
1 large potato peeled and sliced (1/2 pound)
1 cup thinly sliced carrot
1/2 cup long grain rice uncooked
1 (28-ounce) can tomatoes mashed
Preheat oven to 350 degrees. Saute ground beef, onions and green pepper
together until beef is browned; drain fat. Add salt and mix well. Place
sliced potato in bottom of 2 1/2 quart baking dish. Alternate layers of
carrots, rice and meat Pour mashed tomatoes over casserole and cover. Bake
for 2 hours. Yield 8 servings.
Tona in Bama
Hey Carol
180c is the same as 350 degrees here. Let me know if you need any
more help
Barb in JAX
I just sprinkled
cinnamon on the top of my hot dog bun custard and ate it both warm and
cold…delicious! I thought it was sweet enough (I used Splenda baking
sugar), but you could drizzle chocolate syrup over it for a chocolate
bread pudding.
Gerry in MD
Your newsletter is the greatest on the internet. The best time of
the day is when I can get home, take off my shoes, fix supper and relax to
read your daily newsletter. Each family member of this group is so
amazing. We are able to share our recipes, thoughts and ideas with each
other. I get this wonderful feeling inside of me to know I am a part of
this group and other people really care. Last week I thought about
Nancy and all she does. She should be on the Oprah or some other
show like that. Nancy brightens each day. How we can get others know about
know about our family of recipe members?
Lisa
Comment
Glad you enjoy the newsletter. I am just the average individual that
enjoys recipes and compiling the newsletter each day. I feel I one that is
lucky to have so many sharing members of the newsletter. Everyone
shares their best recipes and ideas and to me you all are family members.
Nancy
I see everyone is talking about the cake strips to keep the
cakes from doming (is that a word? LOL) anyway, they do work great .I also
read at rose berenbaums site that she is making a strip made from silicone
that you don't have to wet and it stretches right around the cake pan,
Don't think it's out yet though. To Lory in CO, When we had those surprise
test, they always told us to write what you've eaten in the last 24 or 48
hrs something like that, I guess that way if something did show up they
could rule it out from looking at what you said you ate. Rose also says to
take the strips of towel and wrap them in foil the height of the pan and
wrap it around.
Lynette IN NY
http://www.realbakingwithrose.com/equipment/
Kathi in Virginia said in the Sept. 25
newsletter:
“Incidentally, I'd love to hear opinions on the sift-or-not problem. Just
for the heck of it one day I sifted some pre-sifted flour and came up with
about 1/4 cup MORE flour than I needed. So now I sift all flour,
regardless of the instructions. And the regular (unsifted) flour had way
over 1/2 cup more!”
I am taking a 10-week cooking class with my daughter that is sponsored by
our county extension service. The extension service home economist told us
that today’s flour should not be sifted for an accurate measurement. She
said that used to be true, but that flour today is so pre-sifted that
further sifting is not necessary and should not be done. She said the most
important thing in measuring flour is to not dip the measuring cup into
the flour, but to lightly scoop flour into the measuring cup until it is
overfilled, then run a straightedge (such as a knife) over the top to
level the measuring cup.
Julie in Kansas
Lean, in the September 25th newsletter,
asked about Henry's Restaurant in Charleston, SC. While visiting
Charleston many years ago, we had dinner at Henry's. We didn't have
Pompano but whatever we had was absolutely delicious. As soon as we sat
down, our waiter brought out this huge cheese and cracker tray for us to
snack on while our food was being prepared. I couldn't get over the cheese
dip. It was wonderful. I asked the waiter for the recipe, and he went back
in the kitchen and got it from the chef. I took one look at the recipe,
and realized it made enough to feed a small army! I made it for a
Christmas party, and that was the last time. It was nice to see a
reference to Henry's in Charleston. I wonder if it's still there.
Mary in Poland, Ohio
I keep seeing requests for sour dough starter. I found three
recipes for starter in my cookbooks. Two are similar using flour, yeast,
sugar, salt and water. One is from Wyoming cookbook and starts with a
mashed potato, water, sugar, and yeast. Since I am not sure if Nancy
accepts recipes from cookbooks. I will wait to hear from her before I post
these if you would like to have them.
Jackiets from Louisiana
Crockpot Green Bean Casserole
1 lb. ground beef
4 lg. potatoes (diced)
1 can green beans
1 can mushroom soup
1 can Cheddar cheese soup
Brown ground beef, drain grease off and add to crockpot. Dice potatoes and
add. Add remaining ingredients and cook overnight on low heat in crockpot.
Crockpot V-8 Vegetable Soup
1 head cabbage, chopped up into large pieces
1 c. broccoli
1 c. garbanzo beans
1 bunch celery
6 carrots
1 onion in lg. pieces
1 pkg. dried onion soup
1 lg. can V8
Put all ingredients in crockpot on low. Cook all day and serve.
Crockpot Green Bean Soup
1 lb. navy beans soaked
1 med. onion, chopped
2 lbs. cubed ham
1 tsp. salt
1/8 tsp. ground pepper
6 c. water
3/4 c. barbecue sauce
Drain beans from being soaked. Put all other ingredients including water
in crockpot on low 10 to 16 hours or on high 5 to 8 hours. Serve.
Lisa
Autumn Pumpkin Cake
1 pkg. (2 layer) butter cake mix
3 eggs
1 cup water
1 cup solid pack pumpkin
1-1/2 tsp. ground cinnamon; divided
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup chopped walnuts
1 container of vanilla frosting
1/4 c. coarsely chopped walnuts for garnish
Preheat oven to 375. Grease and flour 2 8" round cake pans. Combine cake
mix, eggs, water, pumpkin and 1 teaspoon cinnamon, ginger, and nutmeg in
large mixing bowl. Beat on medium speed with electric mixer for 4 minutes.
Stir in 1 cup walnuts. Pour into prepared pans. Bake at 375 for 30 to 35
minutes. Remove from pans. Cool completely.
Combine frosting and remaining 1/2 tsp. cinnamon. Stir until blended. Fill
and frost cake. Garnish with 1/4 c. walnuts.
Tona in Bama
Since I don't have a bread machine, does anyone have an easy recipe for
the "Tomato Basil Bread" using my Kitchen Aid Mixer. There was a
recipe in the 9/25 newsletter, but there were a lot of ingredients I don't
usually keep on hand, like wheat bran, quinoa grain or bulgar and powder
milk.
I did a search, but they only show bread machine recipes.
I think I can make it in the mixer using the dough hooks, but I need
ingredients that I have on hand. Thanks so much to all who send in these
great recipes.
Camille, Commack, L.I., NY
Hi Nancy, I have been having trouble sending you responses concerning
your recipes, but hopefully this will go through this time. I will be
checking to see if it gets to you. Anyway, your newsletter is wonderful.
And wanted to tell Rita H (Texas), that we enjoyed her "Snack Attack
Party Mix", I took it to a get together and everyone liked it. Can't
remember what newsletter it was in, should have noted it on the recipe,
will do better next time.
Thanks to all the cooks for their responses to TNT recipes.
Betty Boop!
This is for Margo/Boston. I can't recall if I ever thanked you for the
Sausage and Spinach Soup that is similar to that served at
Bertucci's. I made it and it was just delicious. Everyone loved it and
friends have asked for the recipe. My husband has been hospitalized for 3
months, and I can't always remember if I did or if I didn't do something.
I'm making this soup today and that reminded me to be sure I thanked
you.
Gay in L.I.
I am late in answering email since I was away and no computer. Our
church had a soup and salad meal and all the ladies of the church made
different soups and put it in crock pots to keep warm. We had all
kinds of soup and one person did not have to do all the work. It was a fun
day. As always Nancy you are great and we always appreciate you and your
work. It takes a special person to coordinate and put out a letter like
you do. thanks again.
Jean VA/FL
Old-Fashioned Country Cookies
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup flour
1/2 pound pecan halves
1 bag caramels
12 ounces chocolate chips
Place softened cream cheese and butter in a bowl. Gradually add flour to
form a dough. Chill dough in refrigerator. Roll out and cut with a 2"
circle cookie cutter. Place on ungreased cookie sheet and bake at 400 for
12 minutes. Remove from oven, place 1/2 pecan onto each circle. Place an
unwrapped caramel on top of each pecan. Return cookies to oven and watch
closely. Remove from oven when caramels
have melted. Lightly flatten caramels with a buttered knife. Melt
chocolate chips in a double boiler or microwave. Stir melted chips and
spread on top of each melted caramel.
Tona in Bama
Chili Pepper Potatoes
2 c. mashed or instant potatoes
1 lg. can, diced sweet Ortega
Peppers
1 egg
Just a dash of cream or canned milk
Beat the egg good, add cream and mix good. Combine with the potatoes and
chiles really well. To deep fry: Heat 1 inch of oil to 375 degrees. Spoon
in mixture, 5 or 6 at a time, cook until brown. Drain and serve. To fry:
Form into patties 1/2 inch thick. Fry on medium-hot griddle until brown on
both sides. Serve hot. Salt and pepper to taste. Here's another way to fix
new potatoes that is just as good for supper as it is for breakfast.
Green Bean and Potato Casserole
2 cans green beans, drained
1 can Durkee's French fried onions
1/4 c. water
1 can condensed tomato soup
1 lb. ground meat
Grated Cheddar cheese (approx. 1 c.)
8 servings instant mashed potatoes
Salt & pepper
Brown ground meat and drain. In large casserole dish, combine ground beef,
green beans, tomato soup, water, salt and pepper. Mix up the potatoes
according to directions on the container and blend in 3/4 of the can of
onion rings. Spread across top of green bean mixture. Bake for 25 minutes
at 350 degrees. Top with the rest of the onion rings and grated cheese.
Bake until cheese is melted (about 2 minutes). Makes 4 servings.
Cheese Potato Casserole
Instant mashed potatoes for 8 servings
1/2 tsp. garlic salt
1 tbsp. parsley
1 c. shredded cheddar or American
cheese
1-1/2 c. cornflake cereal, crushed
2 tbsp. margarine
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. salt
Prepare instant potatoes for 8 servings (except decrease salt to 1/2 tsp.)
add garlic salt. Stir parsley and cheese into potatoes. Put into a 1 1/2
quart casserole. Mix remaining ingredients; sprinkle over potato mixture.
Bake 20 minutes.
Stuffed Hot Dogs
1 pkg. hot dogs
1 c. instant potatoes
6 slices cheese
Make instant potatoes as directed. Put hotdogs (2 each) side by side then
put potatoes on top of hot dogs. Bake until hot dogs are done. Then put
slice of cheese on each pair, put back into oven until cheese melts. Bake
at 350 degrees.
Peanut Butter Cookies
2 c. peanut butter
2 1/4 c. sugar
1 c. plus 2 tbsp. instant potatoes
(dry)
1 tsp. salt
1 1/2 tsp. vanilla
4 egg whites, beaten until slightly stiff
Combine ingredients in order given. Form into small balls. Place on cookie
sheet. Bake at 325 degrees for about 12 minutes.
Linda NM
To Sandee in West TN 9/25 newsletter:
How funny! Your piece of furniture is a chifforobe, and so is mine. I
found it at a used furniture store and remembered also having one as a
child, but have no idea where that one is. I'm expecting in March and
purchased it because it brought back some fond memories. Thanks for the
easy fix.
Tracey in OK
The name of the furniture was sent in by Knitter in Illinois as well.
Some one don't remember who it was said that Tona's Lemon Snowballs
were wonderful.. Where can I find the recipe. Thanks for all you help….
Vicki
Question for Leah - when you marinate the pompano -how long? Do
you think I could do this in the oven on a rack? We don't grill much so
wouldn't want to ruin it!
Also, thank you to everyone who sent in recipes. I refuse to eat any
fish that has bones, so my hubby already filleted it! He did leave the
skin on, on one side tho and that's ok.
Also, question about the Dinner in a Pumpkin - can these be
frozen??? God has certainly Blessed us with Nancy and this wonderful
group!
Sue in Fl
Caramel Dip (Crock Pot)
1 (14-oz.) pkg. caramels
1 (14-oz.) can sweetened condensed milk
1 C. shredded coconut
1/2 C. pecan pieces
1 lb. cake, cut into cubes
2 apples, (1 green, 1 red) cut into slices
Place unwrapped caramels into slow cooker and add condensed milk, coconut
and pecan pieces. Cook on Low for 1 1/2 hours, stirring at the end of the
first 30 minutes and again near the end of cooking time. When caramels are
melted, the dip is ready to serve. You can keep it on Low for another
couple of hours if it's stirred frequently. The recipe can easily be
doubled if you need to make a larger amount; however, it will take
slightly longer to melt the caramels to the proper consistency.
Cut apples into slices and pound cake into large cubes just before
serving. Squeeze a little lemon juice on the apples to prevent them from
turning brown. Place melted caramel in a serving bowl, surrounded by the
apples and pound cake. Serves 6.
Tona in Bama
For Karen in TX. - here is information I found about Ryan's Family
Steak House bean salad.
The seven beans are:
kidney
black
Great Northern
lima
navy
pinto
black-eyed peas
Red Wine Vinaigrette
2 tbsp.Dijon mustard
2-3 tsp. red wine vinegar
3 tbsp bland oil such as sunflower
1 tbsp extra-virgin olive oil
salt and pepper
Whisk the mustard and red wine vinegar together in a small bowl. Slowly
whish in the 3 tbsp of oil until the mixture is thickened, then whish in
the olive oil. Taste for seasoning. To thin vinaigrette whisk in a tsp or
2 of water.
I haven't tried this yet, but will as soon as I go to the store and get
all of the ingredients.
Brenda in IN
At www.recipegoldmine.com
they have kitchen charts to answer almost every cooking question that can
come into somebody's head.
danzer2.
I must have missed the hot Dog bun pudding recipe. Where do
I find it?
Marjorie
One of the Nancylander family members asked for cookie recipes and
other recipes for winter. Here are some that are winners at my
house.
Janelle Chicago
Cake Mix Cookies
1 yellow cake mix with pudding
1 egg
3/4 c. oil
1/4 c. brown sugar
Combine all ingredients. Either drop or roll out and use cookie cutters.
Bake at 350 degrees until lightly brown.
Chocolate Pudding Cookies
2-1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 (4 oz.) pkg. instant chocolate pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour and baking soda; set aside. Combine butter, sugar, pudding mix
and vanilla in large bowl; beat until smooth and creamy. Beat in eggs.
Gradually add flour mixture, stir in chips, (batter will be stiff). Drop
by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes.
Oatmeal Cookies
1-1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
1 (4 serving size) pkg. Jello vanilla instant pudding
2 eggs
3 c. quick-cooking rolled oats
1 c. raisins (optional)
Mix flour with baking soda. Combine butter, sugars and pudding mix in
large bowl, beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture; then stir in oats and raisins. Drop by rounded teaspoons on
greased sheets. Bake at 375 degrees for 10 to 12 minutes. Yield: 6 dozen.
Oatmeal Chocolate Chip Cookies
1 c. brown sugar, mix to get out lumps
1 c. white sugar
2 eggs
1 c. shortening
1/2 tsp. vanilla
1 to 1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkgs. chocolate chips
1/2 to 1 c. walnuts, chopped
3 c. Quaker oats
Mix brown and white sugars together, get all lumps out. Add eggs and mix
well until smooth. Add shortening, mix until smooth; add vanilla and mix
well. Add flour to baking soda and salt, sift together. Add to above. Add
chocolate chips and nuts, mix well. Now start adding Quaker oats a little
at a time (1/2 cup). Mix very well. You may not need all three cups if
batter starts to become to dry. Use your own judgment. Place on greased
cookie sheet by rounded teaspoon, about 1-1/2 inches apart. Bake
approximately 8 to 10 minutes. Let cool on racks. Makes 6 to 7 dozen.
Soft Molasses Cookies
1/3 c. shortening
1 c. sugar
1 1/2 c. molasses
2/3 c. water
7 c. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
2 tsp. baking soda
Mix shortening, sugar, molasses and water thoroughly. Blend all dry
ingredients together and add to molasses mixture. Chill. Roll and cut in
desired shape. Brush with milk and sprinkle with sugar or bake plain and
frost after cooled. Bake at 350 degrees for 10 to 12 minutes.
Sugar Cookies
1 c. white sugar
1 c. brown sugar
1/2 c. Crisco
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. nuts
Put all ingredients together. Roll into balls, flatten with glass that has
been dipped in sugar. Bake at 350 degrees.
Raisin Oatmeal Cookies
1 c. raisins
1 c. shortening
1 c. sugar
3 eggs
2 c. oatmeal
2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger
Cover raisins with water and bring to a boil. Shut off the heat and let
the raisins stand in the water. Mix the rest of the ingredients in the
order that they are given. Then add 6 tbsp. of the raisin juice and stir.
Drain the rest of the juice from the raisins and add the raisins to the
cookie mixture. Bake in a 375 degree oven until brown.
Almond Butter Cookies
2-1/2 lbs. shortening
5 c. peanut or almond butter
6 1/4 c. brown sugar
5 c. sugar
7 1/2 oz. dry eggs
2 1/2 c. water or 15 whole eggs
2 1/2 tsp. vanilla extract
3 qts. flour
5 tsp. soda
5 tsp. baking powder
2 1/2 tsp. salt
1/2 No. 10 can peanut granules
Cream shortening, peanut or almond butter, sugars, eggs, and vanilla. Add
dry ingredients and mix. Stir in granules. Portion with level scoop. Bake
350 degrees conventional oven 10 to 12 minutes. Yield: No. 30 scoop - 180
cookies.
Chocolate Peanut Butter Cookies
1 c. sugar
1 stick butter
1/2 c. milk
1 tbsp. vanilla
3/4 c. peanut butter
3 c. oats
1/2 c. cocoa
Melt sugar, milk and butter in large saucepan. Bring to soft boil for 3
minutes. Add vanilla, peanut butter, oats and cocoa. Mix until well
blended. Drop from spoon on wax paper. Let cool and enjoy!
Old Fashioned Peanut Butter Cookies
(my mother's recipe)
2 sticks margarine, softened
1 c. sugar
1 egg
1 tsp. almond extract
1/2 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1 c. chunky peanut butter
Cream margarine and sugar. Add egg, extracts and mix. Add peanut butter
and mix well. Sift dry ingredients together. Stir this into peanut butter
mixture. Blend well, chill for 2 hours. Roll into small balls. Flatten
with fork. Bake 8 to 10 minutes at 350 degrees.
Peanut Butter Cookies
3 c. sifted flour
2 tsp. baking soda
1 c. shortening
2 eggs, beaten
1 tsp. vanilla
1 c. brown sugar
1/4 tsp. salt
1 c. sugar
1 c. peanut butter
Combine and sift flour, baking soda and salt. Cream shortening and sugars
together. Add eggs and mix until smooth. Add peanut butter. Stir well. Add
vanilla and blend thoroughly. Add dry ingredients and mix thoroughly.
Batter will be stiff. Form into tiny balls, place on greased baking sheet.
Press with back of fork to make a waffle design. Bake at 375 for 10-12
minutes. Yield about 7-1/2 dozen.
Toll House Cookies (1940 Version on back of package.)
1 c. plus 2 tbsp. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. softened butter or shortening
6 tbsp. granulated sugar
6 tbsp. brown sugar, packed
1/2 tsp. vanilla
1/4 tsp. water
1 egg
6 oz. pkg. (1 c.) Nestles semi-sweet real chocolate morsels
1/2 c. coarsely chopped nuts
Preheat oven to 375 degrees. Sift together flour, baking soda and salt.
Set aside. Combine butter, sugar, vanilla and water; beat until creamy.
Beat in egg. Add flour mixture; mix well. Stir in chocolate morsels and
nuts. Drop by well rounded 1/2 teaspoon onto greased cookie sheets. Bake
10-12 minutes. Makes 50 (2 inch) cookies. The ingredient that was in the
original recipe that isn't in today's is 1/4 teaspoon of water.
Pumpkin Cookies with Caramel Icing (my mother's recipe)
2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. soft margarine or butter
3/4 c. vegetable shortening
1 c. granulated sugar
1 c. canned pumpkin
1 med. egg, unbeaten
1 tsp. vanilla
Sift flour; measure and resift with salt, baking powder, soda and
cinnamon. Set aside. Cream soft margarine and butter and vegetable
shortening together in mixing bowl. Gradually add sugar and beat until
fluffy. Thoroughly beat in the pumpkin and egg. Add dry ingredients all at
once; blend just until no trace of flour in the batter. Remove bowl from
mixer; stir in vanilla. Drop large walnut-size mounds 2 inches apart onto
lightly greased and flour-dusted cookie sheet. Keep remaining batter
refrigerated. Bake in preheated 350 degree oven about 12 minutes or until
lightly brown yet feel a bit soft when touched with fingertips. Transfer
to wire racks using bread spatula. When cooled, frost.
CARAMEL FROSTING
3 tbsp. soft margarine or butter
1/2 tsp. vanilla
1/4 c. milk
1/2 c. light brown sugar
1 c. plus 2 tbsp. sifted confectioners sugar
To Tracey in OK wanting ideas for removing odors in an antique
chest of drawers-
Try placing wadded up newspapers or a dish of ground coffee (unbrewed) in
the chest drawers.
My husband works for Ryder Trucks and they use the coffee trick to remove
odors from the trailer of a seafood hauling truck-it really works!
Grandma Teeters in Tifton
I haven't tried this, but a friend of mine has and she loves it.
Kahlua Bread Pudding
1/2 (16-oz) loaf unsliced French bread
2 (12-oz) cans evaporated skimmed milk or 3 cups half-and-half
1/4 cup Kahlua liqueur
3 eggs
1/3 cup sugar
1 Tbsp powdered instant coffee
1/4 tsp ground cinnamon
Toasted slivered or sliced almonds
Place a metal rack or trivet in a slow cooker. Grease an 8-10 cup baking
dish that fits into a 4-5-quart slow cooker. Cut away crusts from bread &
discard or make in bread crumbs for another use. Cut bread into 1" cubes,
set aside.
In a blender or food processor, combine milk or half-and-half, Kahlua,
eggs, sugar, powdered coffee and cinnamon. Process until well mixed. Add
to break cubes. Stir to blend. Fill prepared baking dish with mixture,
cover with foil. Add 2 cups
hot water to slow cooker. Place mold on rack in slow cooker. Cover, cook
on HIGH 2-2-1/2 hrs or until a knife inserted in pudding comes out clean.
Serve warm or cold. Sprinkle with toasted almonds.
Tona in Bama
*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
