Email Address 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.

Top 100 Recipe Sites 

Hi everyone,
I have a Maytag gas range with the grey stovetop grates. I recall in some of the newsletters people inquiring how to get the build up off of them. I googled stove grates and got to a website that had a way of cleaning them. Put each grate in a 1 gallon Ziploc. Fill a spray bottle with ammonia. Spray the grates in the bag, seal and leave over night. I did that last night and I couldn’t believe how great it worked! When you take the grates out of the bag the build up just wipes right off. They look brand new!
Peggy K in Hastings, MN

Monday's Edition of Nancy's Pantry.

Brenda/Alabama was looking for low cholesterol recipes in the 2/12 newsletter. This is one of our family's very TNT recipes that is simply delicious in our eyes. Hope you like it. Dee in S.IL.

Stuffed Cabbage Casserole
(note: where it calls for a large can of something, I just use the regular size cans found in the supermarket)
1 1/2 lbs. of ground uncooked turkey breast
1 Lrg. can of sauerkraut drained and lightly rinsed
1 pkg. dry onion soup mix
1 lrg. can tomatoes, drained and mashed with fingers, save the juice
1 cup uncooked rice
Salt and pepper to taste
Shredded cabbage (about 1 small head)

Mix all ingredients except cabbage together. In large casserole, start with layer of meat mixture, then layer of shredded cabbage. Repeat these steps, ending with meat mixture on top, until you use all the meat. Pour remaining tomato juice over the top and if necessary, add more until the mixture is at least 3/4ths. covered with juice. Cover tightly with foil and bake till cabbage is tender. approximately 1 hour at 350. Can also be cooked in pressure cooker. Prepare exactly the same way and pressure at 15 pounds for 20 minutes. Tastes just like stuffed cabbage, is very lowfat, and delicious!
Dee in S. IL.

Thank you Nancy, I love this newsletter.  Each day there are TNT recipes from our recipe family.  On Monday's we are so lucky to more TNT recipes from Dennis. Yesterday's article on The Quest for the Perfect Banana Muffin was so helpful.  The Secrets of High-Domed Muffins was great too. Thank you so much for making this newsletter come together.
Sue

Nancy in the 2/8 newsletter Judy Buffalo posted a No Knead Bread and I have a couple of questions. First do you use all purpose flour and what size ceramic dish or dishes (1½ quart)?
Thanks.
Susie Indy

I am sorry I got the date wrong, JL. The Cheese Bread was posted on January 25 and it said 1/4 parmesan cheese. I was not sure about the amount. I would guess 1/4 cup. Susana in Louisiana was the contributor and it sounds so very delicious.
Betty Ann in W. TN

Susana, thank you so much for your reply. I should always read all the way through the newsletter before responding.lol. I responded to someone else's about the recipe and then kept reading and there it was, the reply I was looking for. I live near Ripley, Tennessee which is the tomato capital of the south. Their tomatoes are like Vidalia onions, they grow best in that region and they, like Vidalias, are shipped all over the US. I can't wait to bake that cheese bread and when the tomatoes come in this summer, slather it with cream cheese and top it with a thick slice of a Ripley tomato.
Thanks again. Betty Ann of W. TN

Regarding the No Knead Bread; what time does one start recipe so that the timing works out?

I don’t know that many of us want to be baking bread in the middle of the night. Thanks.
BB

HI ALL :) Wanted to share this awesome Recipe!
GINA in Indiana

Root Beer Float Cake

SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 35 min. + cooling

1 package (18-1/4 ounces) white cake mix
1-1/4 cups root beer
2 eggs
1/4 cup vegetable oil

FROSTING:
1 envelope whipped topping mix
1/2 cup chilled root beer

In a mixing bowl, combine the first four ingredients. Beat on low speed
for 30 seconds; beat on high for 2 minutes. Pour into a greased 13-in. x
9-in. baking pan.

Bake at 350° for 35-40 minutes or until a wooden pick inserted
near the center comes out clean. Cool completely on a wire rack.
In another mixing bowl, beat frosting ingredients until stiff peaks
form. Frost cake. Chill. Yield: 12-15 servings.

Top 100 Recipe Sites 

Does anyone have a tried and true moist Banana bread recipe? Mine keeps falling in the middle.
Judi in Mass.

Good Morning Nancy,
Isn't it amazing how a little sunshine and warmth can lift the spirits and get you doing jobs that you have put off.

I was going through the Somerfield magazine on Sunday night and just happened to have all the ingredients for the following recipe, so we had this yesterday, so easy, so quick and it tasted great. It is only for two, but could be multiplied. The recipe says £2.20 per serving:

Chicken Breasts stuffed with Mozzarella
(ready in 40 minutes)
Preheat oven to 200 degrees C/400 degrees F
Serves 2

2 Chicken breasts
1 1/2oz mozzarella cheese
2 sun-dried tomatoes
4 fresh basil leaves
4 slices streaky bacon

Make a pocket in the side of each chicken breast. Divide the cheese in half and top with the tomatoes and basil leaves, insert into the chicken breasts.

Stretch the bacon with the back of a knife and wrap around each chicken breast, secure the filling with a wooden skewer.
Place on a baking sheet and cook for about 20 to 25 minutes until cooked through and piping hot.

Try serving with a rocket salad tossed in balsamic vinegar and olive oil.

Cook's tip
For an instant sauce to serve with this chicken, simply heat a small jar of pasta sauce
Source: Somerfield Free Magazine

Each serving contains 398 calories, 0.1g Sugar, 21g fat, 7.9g saturates, 2.1g salt

Greengrocer Tip: If you need an avocado to ripen quickly, heat your oven to 200oC/400oF, when it reaches temperature turn it off and place the avocado(s) wrapped in newspapers in the oven and leave for 30 minutes.
Sylvia <Scotland>

Hello to everyone!
I am looking for recipes for tnt recipes for filled noodles or dumplings. I received a filled noodle maker (for pierogis, raviolis etc) and haven't been satisfied with the recipes I found. I would love an authentic ravioli recipe. Also, I have a friend who is Polish who loves pierogis, and would love to have a good recipe for those to surprise him with, as well as a recipe for something called "pelmeni" that I had at the Little Russian Cafe when I lived in Denver. It was a soft dough stuffed with some type of beef, steamed and served in a dill butter sauce. I have never been able to replicate them. My mother-in-law made a dish called maultaschen, a German meat ravioli type noodle served in beef broth, but is getting older and has forgotten her original recipe. A good gyoza, or something like that, would be great too. I saw some similar recipes on the internet, but would rather have ones that are tnt. If anyone has any of these recipes or ones like them that are yummy, I would love it. Thanks so much for all the wonderful recipes! I have enjoyed the ones I have tried!
Sheryl in AZ

I want to thank everyone who sent in tips on how to get my towels to smell better. I tried using vinegar and baking soda, and I also tried the borax. My towels smell much better. It just might take doing this a couple of times to really get them smelling good. I also bought a new tide product that I saw at Target. It is a washer cleaner. Really leaves the washer smelling good. I have a front loader and was having trouble with a musty smell inside of it also. I tried the other washer cleaner that I believe was talked about at one time in this newsletter, but I did not feel that it did anything.

I need to ask one more question: Is it fabric softener that will actually leave a smell such as flowers on the towels? I use sheets, but my clothes do no smell like the sheet does prior to it going in the dryer.
Thanks for all the help!! Karen in El Paso

Hi Nancy and all Landers,
I have a question but it doesn't pertain to recipes or food but maybe someone will have a suggestion. I have a 3 yr old female tabby cat who seems to think I need to wake up at 5am. She jumps on my bed and licks my face. If that doesn't work she get's in the top of my bookcase bed and knocks my glasses and books down on my head. I've tried shooing her out of the bed-she just jumps back in.

I've tried spritzing her face with a squirt gun - she jumps back in.
I've tried blowing in her face- she backs off for a minute then comes back to lick my face. Needless to say I don't always want to get up this early and haven't a clue what else to do to break her of this habit. If I shut the bedroom door tight she sits outside the door and pounds on it with her paws lol. And we think animals aren't intelligent. My big boy Toby(19 pds) just sits outside my bedroom door til my female has me up in the morning. He let's her do the dirty work lol. And of course when I'm up they think they need a treat. I've tried not giving them anything when I get up but they make such a fuss it drives me crazy. Course they know that. Just like having two demanding kid's here lol.
Dianne in Wisconsin

Comment
Ditto's alarm clock and my alarm clock are not in sync. I tried covering up my head and he just climbs under the blanket and is so excited when he finds me. I have tried everything and found nothing that works. Shutting the door to my bedroom just causes him to shake the door and a short time later he puts his paws on the door knob and opens the door. The only thing for me that has worked it to open the blinds when he starts his routine. He leaves me along for another couple of hours.
Nancy Rogers

Re: Old Fashioned TNT Recipes
Since we all have gotten hooked on easy to make bread, I thought you may enjoy this one. I do not like to eat breakfast, so usually drink a cup of coffee and eat a muffin or good breakfast bread. I bought one from Walmart, but found this one online, and let me tell you, I want have to buy any, because this is a keeper for me. I didn't have any raisins on hand and used chopped dates, but I could eat the whole thing. It is soooo good!!!!


Grandmother's Famous cranberry bread.
2 c. sifted all-purpose flour
1 c. white sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 baking soda
1/4 c. butter
1 egg beaten
1 tsp. orange zest
3/4 c. orange juice
1 1/2 c golden raisins
1 1/2 c. chopped cranberries

Preheat oven to 350 degrees. Spray or grease 9x5 inch loaf pan
Whisk together, the flour, sugar, baking powder, salt and baking soda
Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
Pour into loaf pan and bake for 70 min. or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
Betty T. Ga.

Dear Nancy, hope you are having a good day.
I sent in a Banana Nut Cake recipe 10/12/2008 that uses some buttermilk.

I found on 10/13/2008 Joyce in KY requested an an answer about soft shortening and I missed this and I am very sorry I never seen it to answer. It was crisco.
Louise in AL

This is for Grammi in Winter Springs asking for Bridal Shower Games. When my daughter got married in 2004, a friend told me about this game she saw at a shower. People get into groups of 4 or 5. One person is selected to be the "bride." Each group is given several rolls of toilet tissue. (We bought them at the dollar store.) The mission is to dress the "bride" in a wedding gown made of toilet tissue. You cannot use tape or anything else to help you. Set a timer for 15 or 20 minutes. When time is up. Everyone votes for the best wedding dress. If you like, you can have a first, second, and third place. We gave the winning team each a bottle of wine.

Another cute thing is set a timer for 5, 10 or how many minutes you like when the bride is opening her gifts. Whoever's gift the bride is opening when the timer goes off, gets a little gift. We gave a choice of a candle or hand soap (also purchased in the dollar store.) At the end of the shower, I went around to all the tables. Whoever did not get a gift because the timer did not go off when their gift was being opened, got a choice of soap or candle. This way everyone gets something.

I hope this helped. Enjoy! Joan in Linden, NJ

Many of the Jewish and Polish Bakeries in the Metro-Detroit area sell a seven layer cake that I have looked for the recipe for years and cannot find. It is a log shaped,yellow batter cake with mild chocolate buttercream frosting between layers and on the top and sides and then covered in a chocolate shell. This cake is out of this world and was my late husbands favorite. I would like to make this for a memorial luncheon I am planning for him.

Also our church ladies auxiliary has put together a cookbook with American and Romanian Recipes for $15.00 plus $5.00 shipping & handeling charge. The book is spiral bound with 380 pages and 800 plus recipes . The church is St. George Romanian Orthodox Cathedral, Southfield, MI. There are few Romanian recipes actually printed and we are very proud of this book. I want to help putting the word out about this cookbook as the church was my strength when my husband was on life-support for 15 long weeks in 2007 before his death.

Any help with my recipe request and questions about the cookbook you can email me at
dollygallu@yahoo.com

Email Address 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.

Sylvia <Scotland>, I enjoyed your comments about the stages of your life. I think a lot of us could relate to that. I kind of like the stage I'm at right now and that's, Grandma! :) Your life sounds very interesting and active, and I'm glad you share it with us.

Now I need to ask a question about frozen fruit. My son-in-law gave me four containers of homegrown blueberries and blackberries. They were frozen when given to him, but he left them in his car overnight. I immediately stuck them in the freezer. Then we lost power for a week. I put them in a cooler but it didn't keep them completely frozen. I sure hate to throw them out but I'm wondering if being refrozen several times will make them tasteless? I'd like to use them in pancakes and muffins. My sister, MJ Indy, gave me a good recipe for blueberry muffins. I don't think fruit goes bad like meat, but I'm not sure what the effect would be of refreezing twice. Any ideas would be appreciated.

I noticed several asked about what kind of container to use with the No Knead Bread. I was wondering about that also. Does anyone have a brand of dutch oven that can be used in the oven? I need to buy something like that. The bread sounds wonderful.
Doris, S. Indiana

I hope this is close to the recipe for lemon chicken that Kim wanted.

Lemon Chicken
1 cut up fryer
salt and pepper to taste
1/2 stick butter
1/3 cup lemon juice
2 cloves garlic
1/8 tsp. oregano

Salt and pepper chicken and place in 9x13 baking dish.
Cut butter into small pieces and place over chicken (skin side up). Bake in 350 degree oven for 45 minutes, then pour lemon juice, garlic,(which has been put through press) and oregano, which has been mixed together, over the chicken and bake another 20 minutes. Baste the chicken once or twice during baking.
Grannygirl in Ohio

Re: Old Fashioned TNT Recipes
Nancy, This recipe was in my Grandmothers old(1926) Larkin cookbook. It is a lot like how I fixed codfish gravy years ago but I frehened my codfish simmered it in water just a little and drained.

Creamed codfish
shred and look over 1 cup codfish and cook for 15 minutes.
Make a cream sauce by melting 2 tbs butter add 2 tbs flour add 1 cup of milk . You can add the beaten yolk of one egg(I never did that) Stir in codfish. Can serve on toast. We always ate codfish gravy on mashed potatoes.
Mary Ann upstate N Y

Hello Nancy
I just tried the Grape Salad and it is SoooooooGood. I halved the recipe, but never again. It's the whole recipe for me from now on. I am on my way to the grocery store as soon as I finish here to get more grapes. I like the sour cream and brown sugar on fresh strawberries, but this is even better. I will try it someday with strawberries. Thanks for all the work you do and especially for the Grape Salad recipe. YUM YUM YUM!!
Betty in Colorado

RE: Uses for Buttermilk
A bit of buttermilk added to mashed potatoes gives a nice tangy flavor.
Donna in NW GA

To Nancy and Chris in NM
I also add green peppers to the scalloped corn that I make. This is also my favorite corn recipe.

Hello everyone!
Kim, here is one of Nancy’s favorite recipes for scalloped corn and mine, too!

Scalloped Corn
30 saltine crackers
1 c. milk
2 tbsp. finely chopped onion
Dash pepper
1 (16 oz.) can cream style corn
1 beaten egg
1/4 tsp. salt
1 tbsp. butter

Preheat oven to 350 degrees. Put crackers in plastic bag. Coarsely crush with rolling pin to make 1 1/2 cups. Combine corn and milk in baking dish. Stir in egg. Add 1 cup of the crushed crackers, chopped onion, salt and pepper. In a skillet melt the butter over low heat. Watch carefully so it does not burn. Combine remaining 1/2 cup cracker crumb with butter. Sprinkle butter and crumb mixture over top of the casserole. Bake at 350 degrees for 30 to 35 minutes. Remove baking dish with potholders.
Chris in NM

Frances in Wesley Chapel and Jean in NC

Regarding the No Knead Bread.
I use one of those metal covered blue/white speckled roasting pans that are sold all over the United States of America and surrounding countries.

Because I do not have anymore deep covered pans to use I improvised by using a 4 cup Pyrex measuring cup and used tin foil as a lid (be careful not to get burned when covering the hot containers with the foil before placing it in the over to bake) and I also used my small crock pot ceramic container that is removable from my crock pot base. I also covered this with foil as a lid because the lid for my crock pot is plastic and that would melt in an oven. They seem to work well as long as the foil is on tightly. You need to keep the steam in the container in order for the bread to expand to its full capacity.

Believe me it will make every crunchy chewy bite of the bread worth it by following these rules.

I would imagine that a cooking pot with a lid would also work. Something like you would cook spaghetti in or make soup in. It has to be deep and have a lid and of course, it must be oven proof. The deeper the better because it allows more steam to build.

If you don't have the pots to accommodate this recipe just make one big loaf. Believe me you won't have to worry about what to do with the left over bread because there won't be any. It is additive !! Just make it and enjoy !!
Judy/Buffalo

Good morning Nancy!
Marlene of FL., when our dog was alive, we found a pet hotel in our town where we boarded him. He had his own room with TV and VCR, doggie size sofa, etc. The owners were great and loved all animals. In fact, when he was the only pet in residence, they allowed him to roam the back area where they groomed pets, etc. and not be penned up in his room. Yes the rooms were actual rooms and regular size! It was wonderful! They only charged us $15.00 per day. Of course he only weighed about 8 ½ lbs. Check your yellow pages out! You may have one or two where you are! Chris in NM

I apologize for the oops in the tomato cheese soup recipe in the 2/15/09 newsletter. Here it is corrected.

Tomato Cheese Soup
28 Oz Cans Tomatoes undrained and chopped
2 T Butter
2 Ea Stalks of celery diced
2 Ea Cloves of garlic, minced
1/2 Ea Sweet red pepper diced
2 T Butter
1/2 Lb Mushrooms, chopped
1 Ea Large cooking onion diced
2 T Flour
1 T White sugar
8 C Beef stock
1/2 T Basil
1/2 T Rosemary
1/2 T Thyme
3 Oz Cream cheese
1 Ea Salt and pepper to taste
1 Ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Sauté the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup.

Garnish with chopped parsley. Yield: 12 hearty portions. www.Recipesource.com Chris in NM

Nancy, I, too, like the index in the newsletter! It is great to see it in the message we are sent! Isn’t it more work for you, though?
Chris in NM

I have a cookbook I put together with recipes from my Mom, aunts and grandma several years ago. They are all T & T and great! I will start sending in a couple here and there. Chris in NM (I am 63, so yes, these recipes are old!) LOL

I do like the buttermilk recipe page! Is there another link other than the one in the newsletter to get to it?
Chris in NM

Comment
I don't have it linked on the main page yet. I will do so as soon as I get more work done on it. I wanted to get a lot yesterday and today but have come down with a cold and have not done much of anything. I don't have my voice. Hopefully tomorrow will be better.

Chris, if you would like to post your recipes on a section of the newsletter I will gladly do so. Just let me know and the section will be started.
Nancy Rogers

Nancy, this message is to Emma regarding the No-Knead Bread that was in the 2-15 Newsletter, I’m still confused about what it means by a 2 to 4 quart lidded pot. Is this like a stock pot? Could you possibly use the crock that comes with a crockpot? I’m not sure if they are oven safe or not. Or would a Dutch Oven work? I feel silly asking so many questions, but I don’t own any really large pots, except a tall blue pot that I use when I can green beans in the summer! I love to try different kinds of breads, and I don’t want to mess this up. Thanks!
Patricia in KY

Suzi in Indy and all our Nancyland family.
Recipe I submitted for No Knead Bread was the original recipe.

I am 1 mile from the actual crash site. Very upsetting beyond words and lots of activity along the main drags from all ends.

This tragedy has touched so many lives so close to home and as you all know nothing will ever be the same again for any of us.
However, we are a very supportive community here in our end of Western New York and are doing all that we can to make life as calm and complete for the families involved.

Buffalo's slogan is "The City Of Good Neighbors" and we are all in tune to that motto. We will get through this disaster with each others help and support and come back stronger than ever.

In the meantime, please keep this community in your thoughts and prayers. We are in great need at this time and will be for many, many days to come. Most importantly, embrace your family and friends because it is times like these that make us realize how important those hugs and kisses can be.

God's blessings to all of you and yours.
Judy/Buffalo

Thanks girls for all the yummy corn recipes. They sound amazing. I will try them all.
Kim in San Antonio, Tx.

Baked Cream Corn
2 eggs or 1/2 cup egg substitute
2 Tbsp. milk
2 cans (15 oz.) cream style corn
2 Tbsp. butter, diced
1 Tbsp. all purpose. flour
1 Tbsp. granulated sugar
1/2 tsp. black pepper
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. garlic powder (optional)

Preheat oven to 350ºF. In a large bowl beat eggs with milk. Blend in corn and butter. Stir in remaining g ingredients. Transfer to a glass pie plate. Bake in a preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
Allow to cool for 10 minutes before serving.
MartyS

Jalapeno Corn Casserole
4 cans white shoepeg corn, drained
1 stick margarine
1 pkg. (8 oz.) cream cheese
1 Tbsp. Jalapeno slices, or to taste Place drained corn in a casserole.
Melt butter and cream cheese together & pour over corn. Stir together, adding Jalapeno slices to taste. Add Jalapeno juice if desired. Bake about 45 minutes at 350 degrees.
Pat Summitt
Submitted by MartyS

Squaw Corn
1 (15 oz.) can cream-style corn
1 (15 oz.) can whole kernel corn
6 slices bacon, fried and crumbled
½ onion, diced 2 Tbsp. minced pimento (optional)
1-1/2 cups egg substitute or 6 eggs, scrambled
1 tsp. salt

Fry onions and bacon separately; scramble eggs. Combine onions, bacon and eggs with corn; add salt and mix well. Cook 3 minutes and serve.
MartyS

Corn Pudding
1 cup cooked rice
1 cup cream-style corn
1 green pepper, finely chopped
1/2 cup egg substitute or 2 eggs, beaten
3/4 cup milk low-fat ok
1 cup cheese, diced or grated
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. butter or margarine

Mix rice, corn, green pepper, eggs, milk, cheese, salt and pepper and pour into a non-stick sprayed 2-quart casserole. Dot with butter.
Bake for 1 hour or until firm at 350ºF.
Serves 4.

Note: Used 1 can (15 oz.) cream style corn.
MartyS

Sweet Corn Pudding
1 cup fresh breadcrumbs
6 Tbsp. Corn meal mix
1-1/2 Tbsp. Sugar or Splenda
1/2 tsp. salt
3 large eggs or  3/4 egg cup substitute
1-1/4 cups milk

1/2 cup half and half (fat free ok)
2 Tbsp. Butter, melted
1 (20 oz.) pkg. Frozen cream style corn

Combine breadcrumbs and next 3 ingredients; set aside. Whisk eggs until foamy and add remaining ingredients, stirring corn in after adding the breadcrumb mixture. Pour into a sprayed 9 inch square baking dish. Bake for an hour or 5 minutes more until set at 325 degrees F. Let stand 10 minutes before serving.
MartyS

In reference to Barb's recipe for cake mix chocolate balls. I make mine using red velvet cake with cream cheese frosting. After rolling into balls I put them in the freezer for 15 minutes, then dip into melted white chocolate. You can then roll them into red velvet cake crumbs or decorative sprinkles.
Denise from Southeast Texas

For Gladys in Indiana and anyone who likes a wonderful cookie ... I made 160 dozen of these at Christmas.. They are work but no matter what they look like the powdered sugar covers up the ugly cookie LOL. Some of my cookies looked pregnant when I was getting tired and filling them to heavily. Remember when making the balls very small size of a nickel. When you take the dough out of fridge let sit for a bit till the dough is workable. These freeze nicely for Christmas. I live close to Amish area but these are Hungarian Kieflies and come from the Hungarian part of town. Pecans or Walnuts either one and sorry yall only butter can be used.

Kieflies
1 pound butter
1 tablespoon sugar
6 egg yolks
4 1/2 cups flour
1/2 pint sour cream
salt to taste

FILLING:
6 egg whites
1 1/2 cups powdered sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
1 1/2 pounds walnuts, finely ground

Mix flour and butter for pastry. Add sugar, salt and beaten egg yolks. Add sour cream. Knead until smooth. Form 60 balls. Chill overnight. Roll each ball thin. Fill at base, roll and seal. Filling: Beat egg whites and add sugar and beat until stiff. Add flavoring and nuts. Place filling into dough and roll. Bake at 350ºF for 20 minutes or until slightly brown. Sprinkle with powdered sugar.
Jackie

For Judy about the No Knead Bread, do you grease the pans and could you use bread pans and cover with aluminum foil? Sounds so good. Thanks, Sher in Pa

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.