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Pie, Custard, Crisps (new recipes added today)
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Rhubarb Recipes (new recipes added today)
Cherry Recipes (new recipes added today)
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Pudding Cake Recipes (new recipes added (5/15/06)
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Potato Recipes (new recipes 5/13/06)
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Brownie Recipes (new recipes added 5/11/06)

Free Downloadable Publications (in pdf format)
How to Bake:  Your Complete Reference.
Easy Cheesecakes from A to Z
The Perfect Pie: A Pie Lover's Handbook
A Baker's Cookie Guide
Emergency and Outdoor Bread Manual
Baking Ingredients and How They Work
Classic Chicken Recipe Collection
Dried Fruits Recipe Collection
Bake it Better Magazine (Tips, Hints and Recipes)
Baking Essentials Lessons (Easy lessons on Baking)
Baking with Kids: Cupcakes, Cookies, and a Grandfather's Advice

Hi Nancy,
My teenage kids claimed this was the best pie ever, which is evidence that I haven't made enough pies lately.  Still, it's a very good pie.  And very easy. 
Dennis Weaver, he Prepared Pantry

Banana Cream Pie in a Vanilla Wafer Crust

We especially love this pie in the summer time; we don’t have to bake it. It goes together quickly and easily and is so scrumptious—ripe bananas, a smooth vanilla custard, and vanilla wafer crumb crust. Mmm . . .

This deep-dish pie will be a hit wherever you serve it. And with a crumb crust, you didn’t have to toil away to make it. But don’t tell your guests that.

This is one of the relatively few recipes that use egg yolks instead of whole eggs or egg whites. Save the egg whites for meringue cookies or a lemon meringue pie or your favorite angel food cake.
You will need a nine-inch, deep-dish pie pan. Since it is not baked, a glass or ceramic pan will work just fine.

For the crust:
2 cups crushed vanilla wafers
1 tablespoons granulated sugar
6 tablespoons butter, melted

1. Crush the vanilla wafers. (See The Baker’s Note.) Place the crushed wafers in a deep-dish pan.
2. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Place the crust in the freezer to get hard while you make the filling.

The Baker’s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.

For the filling:
Three small to medium-sized bananas
2/3 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoons salt
2 cups milk or light cream
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butter

1. Place the dry ingredients in a saucepan. Add the milk or light cream and whisk together. Add the egg yolks and whisk those in.
2. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble. Add the butter and vanilla and stir.
3. Let the mixture cool for fifteen minutes. Spread the banana slices evenly across the bottom of the pie shell. Pour the filling over the banana slices. Chill for several hours.

Baker’s note: To get the pie slices to release easily from the pie pan, heat up a wet dish cloth in the microwave and heat until hot. Fold the cloth into a nine-inch square and place it on the counter. Place the pie on the hot cloth. In a few minutes, the heat will soften the butter in the crumb crust enough that slices will slide from the pan.

This is a favorite of my family. I started making this in the seventy's. The recipe is for a crock pot or slow cooker, although I have made it on top of the stove with good results.
Robbie in CA.

Potato Soup
4 to 5 peeled and diced potatoes
1 medium onion, chopped
1 rib of celery, chopped
1 teaspon Seasoned Salt
4 cups chicken stock
2 cups of water
1 cup heavy cream
2 Tablespoons butter
pepper

Place the ingredients, except cream and butter, in crock pot. Cover and cook on low for 5 to 8 hours. Remove two cups soup from pot and puree in blender. Return to pot. Add heavy cream and butter. Stir and cook for 10 minutes longer. Check seasoning. If you like thicker soup mix a little soup and a couple of tablespoons of flour together and add with the cream and butter.

For Kathy Clark in SW Kansas, Your Blueberry Salad was wonderful. My family loved it. It's a keeper.
Have a Nice Day

Also, Nancy, I hope you are feeling safe & enjoying your new home
Janice from Texas

have looked for years for a recipe for a Peach Cake that has a sweet bread bottom. The top has sliced peaches and a transparent glaze. It could have preserves as a base for the glaze. There is a bakery in Balto called Herman's Bakery and they make the best peach cake . I would love to duplicate it. I would be so happy if someone could help me out on this one.
Ginny from Maryland

I would love to have some Main Dish Pasta salads. My daughter manages 2 apartment complex pools so we eat at different times all summer. Salads are a good way to cook once but eat multiple times.
Thanks in advance AnneE from Pa.

Bob in Adelaide South Australia

My "TNT" Bran Muffins
2 cups Plain (all purpose) flour
2 cups bran
1-1/2 cups Rolled Oats
1/2 cup Shredded Coconut
1 TBSP baking powder
2 cups Raisins
2 Eggs
1/3 cup oil
2 cups milk
1/2 cup golden syrup(Corn Syrup will do)

Place the flour, bran, Oats, Coconut, baking powder and Raisins in a bowl and mix well. In another bowl blend the eggs, oil, golden syrup and milk together. Gently mix into the dry ingredients. Three-quarters fill greased muffin pans. Bake at 200°C(400ºF) for 15 minutes until golden.
Makes 24

Nancy,
I would like to thank all the wonder readers out there who gave me information on the theme parks in Illinois and Indiana. Even though our plans to attend one fell through,( we had unexpected family from Texas show up for the graduation) I went armed with all kinds of directions and information to get me there! Thanks again.

I am looking for an old recipe that I believe was on the back of a can of Wolf Brand Chili back in the '70s. I remember it having a cooked white rice "crust" with chili, chopped onions, and cheese in the middle, then baked. You served it like a pie. Would any of the wonderful cooks in Nancyland have this recipe?
Thanks in advance, Merry in Texas

To Sharon in Texas:

I would like to try the Cobbler Mix and Cherry Cobbler recipes you posted in the may-17-2006 newsletter.

But I was wondering if you could confirm the amount of butter -- it seems like a lot. However, if you've tried the recipe and find it works well and tastes great, fine.

This is for the cherry cobbler part. You wrote for the ingredients:

Cherry Cobbler
2 (21 oz.) cans cherry pie filling
1 t. extract (I use almond for cherry)
1 t. cinnamon, optional
2 c. butter, at room temperature [?? ]
2 eggs
1 quart-size freezer bag of Cobbler Mix [which would be 4 cups: 2 cups each of flour and sugar, and 2 tsp. b. powder]
Cinnamon-sugar mixture, optional [recipe provided after your directions]

Based on other recipes, I would have thought 1/2 cup or 1 cup butter, not 2. Maybe it was supposed to be 2 sticks butter (which would be 1 cup). At any rate, I'll trust you and make it according to your directions if you've tried it and like it, but I wanted to verify that first.

Thanks, JN in Calif.

ROZ in Indy~ Thanks--You certainly found some interesting links for us (May 25th newsletter). They are keepers to peruse.

NANCY~ I've been meaning to comment on that last photo you posted. It was so cute, seeing Ditto adorably snuggling up to Siggy. Any more of the two together? And, I've lost track--do you still have the two dogs also? Your move sounded like the perfect solution all around!
~Carol in San Diego

Comment
I no longer have Millie and Ed's dogs. After Millie died in November and Ed died in March the dogs went to Kathy (their daughter.) She has more room to keep them in the country and I do in my current apartment. I miss the dogs a lot.
Nancy

Nancy in Vancouver Canada asked for non-Jello recipes in the May 24th newsletter .. Page 2 .. I just made this one up for a family picnic tomorrow. I had a special request for it from my Mom. I didn't have any of it left the last time I took it to a church dinner. I hope you try it and like it. I usually double it.

SUNNY FRUIT SALAD
1 can (11 oz.) mandarin oranges
1 package (3.4 oz.) instant vanilla pudding mix
1 can (14 oz) unsweetened pineapple tidbits, drained
1-1/2 cups miniature marshmallows
1 cup whipped topping

Drain oranges, reserving juice; set the oranges aside. In a large bowl, whisk pudding mix and reserved juice until smooth (mixture will be thick). Stir in the pineapple, marshmallows and oranges. Fold in whipped topping. Refrigerate until serving. Yield: 8 servings. >>> I used sugar free pudding and lite whipped toping

Nancy and everyone out there have a safe holiday and try not to overeat to much! Haha
Donna L in OH

My son is getting married this fall, and they've chosen colors of periwinkle blue, silver & white. I'm trying to help out with the planning, and can NOT think of what kind of punch (non-alcoholic) would go with those colors! Anyone have any TNT recipes for a blue punch, or even a very light-colored cream/white punch? If anyone can find it, the girls in Nancyland can!
Many thanks in advance,
Nancy in Houston

Page 1    Page 2  

New and Updated Pages
Ice Cream Recipes (new recipes added today)
Pie, Custard, Crisps (new recipes added today)
Strawberry Recipes (new recipes added today)
Barbecue/Marinade (new recipes added today)
Microwave Recipes  (new recipes added today)
Rhubarb Recipes (new recipes added today)
Cherry Recipes (new recipes added today)
Mushroom Recipes (new recipes added 5/16/06)
Pudding Recipes (new recipes 5/15/06)  
Pudding Cake Recipes (new recipes added (5/15/06)
Cobbler Recipes (new recipes added 5/14/06)
Potato Recipes (new recipes 5/13/06)
Bacon Recipes (new recipes 5/12/06)
Brownie Recipes (new recipes added 5/11/06)

Free Downloadable Publications (in pdf format)
How to Bake:  Your Complete Reference.
Easy Cheesecakes from A to Z
The Perfect Pie: A Pie Lover's Handbook
A Baker's Cookie Guide
Emergency and Outdoor Bread Manual
Baking Ingredients and How They Work
Classic Chicken Recipe Collection
Dried Fruits Recipe Collection
Bake it Better Magazine (Tips, Hints and Recipes)
Baking Essentials Lessons (Easy lessons on Baking)
Baking with Kids: Cupcakes, Cookies, and a Grandfather's Advice

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