CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Here are 2 tips I saw on TV:
Roll out pie dough on Saran Wrap. The pie baker said it takes much less flour which can make the dough tough. After rolling out, pick up saran wrap , turn it over the pie pan, and peel off the paper. It looked easy!

To put glaze on a bundt cake, use a ladle. Put glaze around cake center hold, then on the outside, Sandra Lee used a small ladle. This looked like the glaze would be much easier to control that putting it on with a spoon.

Need to cut cake layers in half so you have 4 pieces? Put a layer in a pie pan and use the top of the pie pan as a guide to cut the cake.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins purest granulated (not ground) pepper #01141 is on sale for the month of April.
Reg #15.49 for 12 oz - now $13.49

Here are the March winners:
First place for a kid's cokbook - Nancy Andrews from Pittsburgh.
Second place for a Richard Simmons cookbook - Judy Dunn from Danville PA

I have been wanting to send this recipe ever since you did the Spam recipes. This was in a magazine in the 60's and my kids loved it. Also economical meal served with bake beans and a salad.
Mary Jo in MD

Skillet Barbecue
1/2 cup chopped Onions
3 tablespoon vinegar
2 tablespoons butter
1 tablespoon prepared mustard
1 cup ketchup
1 tablespoonWorcestershire sauce
1/3 cup water
1 (12 ounce) can Spam cut in julienne strips
1/4 cup brown sugar

Cook onion in butter until tender. Add other ingredients. Simmer uncovered 15 minutes. Serve on hamburger buns. Makes 6 servings.

Sauce also good with leftover ham and used as a barbecue sauce for chicken.

I recently sent in a response to Shirley May in Calif. request for a Coconut Cake using Creme of Coconut. I meant to add this note to it but left it out. The recipe calls for real whipping cream, whipped. I use a bit better than an 8 oz tub of cool whip I think actually a 12 oz container but this just depends on however thick you want your topping to be so use your own judgement on this .

In response to a request from Shirley May in Calif had in the April 1, 2008 newsletter wanting a recipe for a Coconut Cake using Creme of Coconut. i use this recipe a lot. It is very moist, delicious. Hope this is what you are looking for.

Coconut Cake
1 pkg. yellow cake mix
1 can Eagle Brand sweetened condensed milk
1 can cream of coconut
1 carton whipping cream, whipped

Bake cake according to package directions in a 9"x12" pan. When it is done, poke holes in cake with a fork. Pour the can of condensed milk and can of cream of coconut over the cake. Let cool. Spread the whipped cream over the cake, then sprinkle with coconut flakes.

Note: I use a white cake mix but i put the whole egg in instead of just the egg whites. I like this just as well as using a white cake mix.
Source: www.cooks.com
Carol Kauffman Elyria, Ohio

Why isn’t My Bread Light and Fluffy?

Dennis Weaver

“Why isn’t my bread light and fluffy?” is the most common question about bread that we receive at The Prepared Pantry.  It’s not often an easy question to answer. 

There are five important factors that make the difference between light, airy bread and a dense flop. None is difficult to manage—in fact, yeast is quite forgiving—but you’ll be on your way to troubleshooting your bread if you understand these factors.

Yeast is a living organism. As with any other living organism, it needs an acceptable environment in which to grow and multiply. As the yeast grows, it produces carbon dioxide gas that lifts the dough and creates an airy structure.

There are five factors that affect how fast yeast will grow.

Factor 1: Temperature
Yeast is extremely sensitive to temperature. Ten degrees difference in the temperature of the dough profoundly affects the growth rate of yeast.

The temperature where yeast grows best is around 78 degrees. The temperature of the dough is the result of the temperature of the water that you use, the flour temperature, and the temperature in your kitchen. Water that is 110 to 115 degrees mixed with cooler flour is intended to create a dough temperature close to this 78 degrees. In a bread machine, we use cooler water because of the warm, closed environment of the bread machine.

If you want to be a great bread baker, use a thermometer.

Factor 2: Time
The longer the yeast is allowed to work, the more gas is created. In the right environment, yeast doubles and doubles again.

Bread is ready for the oven when it has doubled in volume, become soft, and is full of gas--not when the timer goes off. In a cooler kitchen, that might take a while.

With a bread machine, the bread begins to bake when the timer goes off whether it has risen or not. Since we can’t manipulate time when using a bread machine, we control yeast growth with other factors so that has risen optimally when the bread begins to bake.

Factor 3: Quantity of Yeast
The quantity of yeast in the recipe makes a difference. Usually, a baker controls the rise with other factors and does not change the quantity of yeast. However, in a very cool environment you may want to increase the yeast slightly and in a very warm environment, reduce the yeast.

Factor 4: Quantity of Water
Dough must be soft and flexible in order to rise properly--a factor of how much water is in the dough. If the dough is stiff, it is difficult for the expanding gases to lift the dough and create volume. After your dough is kneaded, it should be soft and nearly sticky. As a general rule when mixing bread, error on the side of too much water.

A softer dough will rise much more quickly than a stiff dough and so in your bread machine, a stiff dough will not rise properly before the baking begins. One of the easiest adjustments that you can make to a bread machine recipe or mix that doesn’t perform quite right is adjust the water by a tablespoon.

Factor 5: Salt
Salt kills yeast and a too salty dough will impede yeast growth. One-half teaspoon of salt in a recipe makes quite a difference.

Always measure salt carefully. If you want to speed up the rise, reduce the salt by 1/2 teaspoon. Add a similar amount to slow the rise.

Why do we care how fast the bread rises? In a bread machine, it is critical. On the counter, within reasonable bounds, it probably doesn’t make a difference. In fact, the flavors trapped in bread dough improve with age. A long, slow age creates terrific bread. Still, you are a more competent baker if you understand what is going on inside that ball of dough.

Dennis Weaver is the author of How to Bake, a 250 page baking book available free online. The Prepared Pantry sells over 50 bread machine mixes, ingredients, and kitchen supplies. 

The Prepared Pantry also sells ingredients for bread bakers including yeast, flour blends, conditioners, and gluten. 

 Copyright The Prepared Pantry and Dennis Weaver, 2008.  Used with permission.

I was grocery shopping last night and noticed that Hellman's makes a mayonnaise with lime in it. I was wondering if anyone out there has tried this mayonnaise and if it's any good? I'd like comments before I buy a whole jar of it.
Thank you to all, Angie in Ohio

Re: Amy B in March 10 newsletter
Try browning your burger and onions, add some flour to thicken and add milk for gravy over biscuits or mashed potatoes. Our school is the Edon Bombers and the school came up with bomber burgers. Brown ground beef and onions, then melt cheese into it for a different sloppy jo. You can jazz it up with different veggies and cheeses. Try Velveeta, mozzarella with different flavors. You can always go the casserole route. Try tator tot casserole. A big favorite around here is a crock pot recipe I use all the time. Start by spraying your crock pot. Then layer as follows:

Slice 2-3 potatoes , skins on or off
salt and pepper, lightly
slice 2-3 carrots
salt and pepper
slice one medium onion
salt and pepper
1 can veggies (corn, peas, grean beans, or mixed) with juices
salt and pepper
brown ground beef
salt and pepper
1 can tomato soup (try one of the different flavored ones sometime) mixed with
one can of water. Pour over top and cook on low 8-10 hours or 4 to 6 on high.
Just before serving mix this all together.
The recipe says this is a casserole but it turns out to be a very thick soup or
stew.

Hope this gives you some ideas. Carolyn from Edon

Re: Linda's March 10 request for no flour cookies.

I use this recipe all the time now, but first used it camping when kids wanted cookies and was too hot to bake. Enjoy!

No-Bake Maple Peanut Butter Cookies
1-1/2 cups sugar
1/2 cup milk
1/4 cup maple flavored pancake syrup
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 cups quick cooking rolled oats

In a heavy medium size saucepan, combine sugar, milk and syrup. Bring to a rolling boil, stirring frequently. (important to bring to rolling boil or cookies will not set up) Boil for 3 minutes. Stir in peanut butter and vanilla. Stir in oats. Drop by rounded teaspoons onto waxed paper. Cool for 3 to 4 hours, until firm.
Carolyn from Edon

I made the Sugar Free Strawberry Pie the other day, it was delicious. I used the Graham Crust pie crust next time I think I will use the regular pie crust.
Gail in Minn.

Good afternoon Nancy,
I hope I found the recipe, or one similar to the one that Carolyn, Rochester, NY requested in the 4/1/ newsletter. This is the only recipe I could find that even came close to her request.

Pecan Sandies cookies for Carolyn, Rochester, New York where the sweetener is honey from the request in April 1, 2008 newsletter.

Honey Pecan Snaps
"'These are delicious moist spice cookies,' explains Cheryl Christiansen of McPherson, Kansas."

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
1/2 cup honey
2 eggs
2 tablespoons lemon juice
4 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup chopped pecans
Additional sugar
In a mixing bowl, cream butter, shortening and sugar until fluffy. Add honey, eggs and lemon juice; beat well. Combine dry ingredients; gradually add to creamed mixture. Fold in pecans. Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 350 degrees F for 12-13 minutes or until golden brown. Cool 2 minutes; remove to wire racks.

Hope you continue to have a great time with your family and on your trip home! Take care!
Source: www.allrecipes.com Cheryl Christiansen
Chris in NM

Pot Roast to Die for that recipe was in one of the newsletters. I can't seem to find it. Would someone that let me know which newsletter it was posted. I just took out a roast and was going to use that recipe but now can't find it.
Pat-IL

In the recipe for wacky 3 bean sweet salad, what is wacky pasta??
thanks MsC

Nancy I want thank everyone that sent in 1000 Island Salad Dressings. I will try all the ones that were sent in but the one below is what we used.

1000 Island Dressing
1 cup Miracle Whip
1 cup Chili sauce
1/3 cup pickle relish
1 egg, cooked and finely diced
1/2 teaspoon onion, finely diced

Mix all the above together and let sit in the refrigerator for 24 hours.

Make sure that the used by date on your Miracle Whip is not soon. I have lost my Blue Cheese Salad Dressing from a jar of Miracle Whip that was to expire soon. It turned out so runny and I have not used it.

In May I will be reading the newsletter but will not be able to type for at least a month. I am having shoulder surgery because I am bone on bone. This time I can not use my hand, arm or shoulder for at least a good 2 weeks. Then after that we will see. Right now my poor husband has to take off 1 week but I have a feeling that he might be home for 2. It is my left shoulder and I eat and write with my left hand. I have in the past eaten with my right hand but it is not a pretty sight. I guess that we will have a lot of crock pot meals the 2nd week if he goes back to work. I can dump everything in to it with my right hand if everything is ready for the pot. Then before the end of the year I will have the right shoulder done. The reason the shoulders have to be done is that I carried newspapers for 20½ years and we had to lift 75 lb. bundles each day. About the last year that I carried I told my DH that I could not do it much longer. You don't get a vacation and even if you are sick you still have to deliver the paper.

This soup is good and so easy to make. We like it with a meal, sandwiches or with a salad.

Quick and Easy Ham Potato Soup
3 potatoes, peeled and cubed
1 small onion, chopped
1 cup water, I use chicken broth or chicken stock
1 cup ham or Canadian bacon, chopped
3 cups milk
1 cup instant mashed potato flakes
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1-1/2 teaspoons white pepper, I use freshly ground black pepper

Heat first three ingredients in a Dutch oven or soup pot until potatoes, are tender, stirring occasionally. Stir in ham/Canadian bacon and milk, heating through. Add potato flakes, a little at a time to desired thickness. Stir in parsley, salt and pepper. Serves 6.

You and your 4 legged associates take care and stay safe. Everyone else have a great day.
Susie Indy