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Top 100 Recipe Sites 

Monday's Edition of Nancy's Pantry.
Tuesday's Recipe Exchange Newsletter
Wednesday's Recipe Exchange Newsletter

Hi Nancy. In the Feb 17th newsletter Sheryl in AZ asked for a Pierogi recipe. The one I have was one my daughter learned to make in High school (at age 15, she's 44 now). We make a batch at least once a year. The teacher spelt them Pyrohgy's. I have been told the spelling depends on where your come from.
I hope they are what she is looking for.
Betty in Canada

Pyrohgy's

Dough Ingredients:-
4 cups flour
1/2 teaspoon salt
1 egg
enough water to make a stiff dough (you could use water from cooking potatoes for the filling).

Filling Ingredients:-
4 large potatoes, boiled
1/2 pound grated cheddar cheese, old is the best
salt to taste
1 tablespoon butter

Instructions:-
1. Boil potatoes in salted water, when ready mash.
2. Add butter and cheese.
3. Mix well and set aside to cool.
4. Mix together all the dough ingredients.
5. Roll out about a quarter of the dough at a time.
6. Cut out circles, dampen the edges.
7. Fill with potato-cheese mixture; approximately a large tablespoonful. Don't get filling on outside edges of dough.
8. Press edges together well

Pyrohgy's may be frozen raw or after cooking.

Boil salted water, when boiling add a little butter. Drop in pyroghy's, when they float leave for 1 minute. Place on a platter in a warm oven, to keep warm until remainder are boiled.

Serve with fried bacon and onions and sour cream. YUM
After boiling pyroghy's may be fried with the bacon and onions or alone if desired. Serve with sour cream.

For Betty/KY in the February 18th newsletter:

Roasted Cauliflower
This puts a whole new spin on cauliflower.

Serving Size: 8

1 head Fresh cauliflower
2 tablespoons Olive oil
1/2 teaspoon kosher salt
1/2 teaspoon Black pepper
1/2 cup Parmesan cheese, grated

Roasting is an ideal way to prepare cauliflower. It's simple and quick, requiring little attention and cooking in about 30 minutes. And the high, dry heat of the oven yields golden-brown, crisp-tender florets with an accent on the sweet, nutty essence of this vegetable - not its sulfurous, cabbagy traits.

To roast cauliflower, cut a small head into florets that are about the
same size and toss with 2 tablespoons olive oil, salt and pepper; spread on a rimmed baking sheet. Roast in a 400 degree oven on the lowest rack, turning every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes. Remove from oven and sprinkle with parmesan

I also like to steam a whole head until tender, dot with butter, season with salt and pepper, then sprinkle with Parmesan.
Dawn

Hi Nancy, Re: Early rising kitties. I have had some success with my early risers by giving them a bed time snack. This usually wards of the "hungries" for an hour or so the next morning.

I use soda in the first wash cup in my dishwasher. If this is poured in after unloading clean dishes the dishwasher smells fresh, the dishes come out squeaky clean next time dishwasher is run, I have used this for several years, and have never had to clean the inside of the washer, or had odor problems. The odor might possibly be coming from the drain pipe if the dishwasher empties into the garbage disposal and then the main drain. Or even the disposal if it is not clean.
Margaret, Tulsa

This recipe was given to me my by a co-worker about 20 years ago and has become a family favorite. My friend and I would each bake a scone on St. Patty's Day and take them to work for everyone to enjoy. Here is the recipe:

Irish Scone - TNT
4 cups all purpose Flour
Dash of Salt
3/4 cup granulated Sugar
1 1/2 cups Buttermilk
5 teaspoons Banking Powder
2 Eggs, well beaten
1 cup Raisins (I prefer golden) but any kind may be used
2 tablespoons Caraway Seed (optional) but my preference

Place dry ingredients in mixing bowl. Add buttermilk and well beaten eggs to center of dry ingredients and mix well by hand. Add raisins and caraway seed incorporating them lightly into batter. Bake at 350 degrees for 45 minutes in a heavy, greased 10-inch cast iron skillet or until nice and brown. Can be eaten plain, with butter or jam/jelly. Also freezes nicely if there is any leftover.

Enjoy!
Kay from SE Corner of PA

Hello
First of all, I want to thank you for all you do for us by putting out the newsletter. That is the first thing I look for and enjoy it so much. We went to a small town cafe and they had a Bread Pie. She said it was a cross between bread pudding and sugar cream pie.
Would anyone have such a recipe?. Would love to have it.
Thanks, Vi

Good Morning,
Does anyone have a recipe for Mini Cheesecakes using a whole Oreo cookie as the base? My husband had them at a work function and he has been raving about them. They were topped with some sort of cherry stuff but he didn't think it was cherry pie filling. Thanks for your help.
Lolo in KY

Charlie in Charleston, I really enjoyed reading your descriptive glimpse into the past as a worker at Henry's Restaurant in Charleston. I love to visit Charleston and will perhaps get a chance to see this restaurant next time I'm there.

Susie Indy, If Nancy will allow it, would you mind catching me up on your health situation? The last I remember you were having shoulder surgery. I hope you are feeling better soon.

Thanks mj, Indy, for the tips on using my berries. Now if only I could make a pie like you do. LOL Making pies for my neighbors was a good idea, as they were so helpful during the ice storm.

Sylvia in Scotland, I have a new grandson and he was named Kellen. I'm told that this is an Irish name and I'm wondering if you have ever heard of it? He was a little guy, weighing just over 5 lbs.

I also want to tell Arvilla that her Potato Soup recipe was very good. My DH commented several times on how good it was. I loved that it was so easy. It's a hearty soup and tasted so good these cold nights. Thanks for sharing it.
Doris, S. Indiana

Sorry, I goofed on leaving out the tsp. for the baking soda for the Grandmother's Famous cranberry bread. It is delicious.
Betty T. Ga.

For Karen in El Paso. My washer/dryer maintenance man told me to leave the door to the washer open a little when done with a load. I was starting to get an odor from my front loader washer even though I would dry the window. Since I have been doing this, there is no odor at all. Give it a try...should save some money. By the way, I also use a 1/4 cup of regular liquid laundry detergent, which is what he also recommended and the clothes comes out nice and clean.
Eina

Re: 2-18 newsletter. Recipe I submitted for Cauliflower casserole is from McCormick Seasonings, not Kraft as stated. Sorry about the mistake but regardless, it is good!
Carolyn/Tulsa

Easy Pineapple Cake
1 pkg. yellow cake mix prepared as directed
baking it in a 17 x 10 pan.
1 pkg. vanilla instant pudding
1 cup cold milk
1 8 oz. pkg cream cheese
Soften cream cheese, add pudding and milk and beat together.

Drain 1 medium can crushed pineapple, add to pudding mixture. Spread over cooled cake.

Spread over pudding 1 9-oz. container of cool whip. Sprinkle with coconut and nuts.
JL in South Jersey

Mexican Stew (also,called Texican Stew)

1 lb. ground beef
2 cans tomato soup
2 cans vegetable soup with beef stock
1 can dark red kidney beans (undrained)
1 onion (chopped)
1 clove garlic (minced)
2 tbsps chili powder
Dash of hot sauce

Garnish:
Corn Chips
Shredded cheddar cheese
1 onion (chopped fine)

Brown onion and garlic in 1 tablespoon oil. Add ground beef and brown well. Place beef in bottom of crockpot. Add remaining ingredients, except garnish. Mix well. Bring to boil on high and turn to low. Simmer for 5 to 6 hours. When serving put chips in bottom of bowl, then stew, and top with cheddar cheese and chopped onion.
JL in South Jersey

Hello to Everyone: RE; newsletter 2-18 Betty/KY requested recipe for cauliflower cooked in the oven. This is a recipe from Kraft Food that I have made several times for family dinners. It is actually broccoli/cauliflower but I’m sure you could double the cauliflower and omit the broccoli. I also like the fact it can be prepared a day ahead.

Cauliflower-Broccoli Casserole
This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
Makes 10 servings.

1/2 cup fine dry bread crumbs (I used canned Italian bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup) – I used frozen onion
2 tablespoons flour – I used Wondra, no lumps!
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cut-up – I used the 1/3 less fat cream cheese-cheese

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

one serving Calories 179 Carbs 13 g
Carolyn/Tulsa

I need to know how to make alfredo sauce.
Faye

Good morning Nancy and all Landers!

Joan in Oklahoma , Nancy's favorite scalloped corn recipe, from the 2/17 newsletter, makes approximately 4 servings.
Chris in NM

Betty/Ky, here are 2 cauliflower recipes for you. Both are great!

Old Fashioned Cauliflower Au Gratin
1 medium cauliflower
2 tablespoons flour
2 tablespoons butter -- or other fat
1 cup milk
1/4 teaspoon salt
1/2 cup grated cheese
1 cup buttered bread crumbs

Select a close white head of cauliflower. Remove the green leaves, and retain the most tender ones to cook with the cauliflower. Break the head into flowerets, and wash thoroughly in cold water. Drop the cauliflower into enough lightly salted boiling water to cover, leave the pan uncovered,, and cook for about 15 minutes, or until tender, and drain. Prepare a sauce of the flour, fat, milk, and salt. Add the cheese and stir until melted. Place the cauliflower in a greased baking dish, pour over it the sauce, cover with the bread crumbs, bake for about 20 minutes in a moderate oven, or until the crumbs are golden brown, and serve from the dish.
http://www.abbys-kitchen.com/cauliflower-recipes.htm
Chris in NM

Also, you will find lots of cauliflower recipes here http://whatscookin.proboards4.com/index.cgi?board=veggie such as:

Cauliflower with Mustard Sauce
Very good!

1 med. head cauliflower
2 Tbl. water
1/2 cup mayonnaise OR Miracle Whip
1 tsp. prepared mustard (I use 1/4 cup Dijon mustard - OR regular
mustard)
1/2 c. shredded cheese (I use 1 cup shredded sharp Cheddar cheese)
1 tsp. finely chopped onion (I use ½ c. diced onion)

Place cauliflower florets - OR whole cauliflower - in a large glass bowl or casserole dish with water, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender. In a cup or small bowl, stir together the mayonnaise, and Dijon mustard & diced onion. Spoon mustard sauce mixture over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes. *I use regular prepared mustard and Miracle Whip. This can be made in the oven, but will take longer.
Chris in NM

Donna in KS, your addition of frozen peas to the beef and noodles recipe I sent in is a great idea! Thanks! I will try that next time!
Chris in NM

Hello to everyone. I just want to share with all you folks who have a Xpress cooker or the omelet maker (equivalent one from Walgreen's). This morning I decided to mix some muffin mix (the little pouches that you can buy in the grocery store) and try cooking it in my omelet maker (I have the cheaper one). I only put the mix in 1 of the wells and it worked woderfully. I cooked it for approximately 8 minutes. I put the remainder of the mix in the refrigerator and will make one as I want. Sure beats heating the oven and took much less time. What a marvelous little appliance for those of us who live alone.
Sara in FL

Feb. 17, Judi in Mass. wanted a recipe for moist banana bread. This is my favorite.
Mary in MO.

One Pan Banana Bread
1/3 c. vegetable oil
1 1/2 c. mashed ripe bananas (3 lg.)
1/2 tsp. vanilla
3 eggs
2 1/3 c. Bisquick
1 c. sugar
1/2 c. chopped nuts

Heat oven to 350. Generously grease bottom of loaf pan, 9x5x3 in. Stir all ingredients in pan with fork until moistened; beat vigorously 1 min. Bake until wooden pick inserted in center comes out clean, 55-65 min. Cool 5 min. Run knife or metal spatula around sides of loaf to loosen; remove from pan. Sometimes I use 4 small foil loaf pans & bake 35 minutes.
Mary in MO.

Hi Nancy and All,
We have had 4 pleasant days. Sowing of seeds in full swing, re-potting etc. long may it continue, fingers crossed, won't get much done that way LOL.

My Grand Daughter, Katy, loves cheese, but it is nigh impossible to get her to eat vegetables. She loves peas if they are done this way.

If your kids won't eat their peas this way then they probably never will.

Cheesy Peas
Serves 4

4 big handfuls of fresh or frozen peas
a knob of butter
a big handful of freshly grated Parmesan cheese
1 lemon
ground white pepper

Boil the peas until perfect, then remove from the heat and drain in a colander, saving a small cup of the cooking water. Put the peas back in the pan with some of the reserved water and add a knob of butter. Stir around, then sprinkle in the Parmesan cheese and stir again until every single pea is lightly coated in the sweet, delicately melted cheese. You may need to add a bit more water to loosen the peas – you want them to be oozy (almost like a risotto consistency). A small squeeze of lemon juice always lifts the peas and cuts through the cheese, and a sprinkle of white pepper is nice too.
Sylvia <Scotland>

Hi Nancy, Ditto, and everyone else A while back there was a potato soup recipe using frozen hash browns and cream cheese among others. I think it was submitted by Arvilla. I got all the ingredients and went to look for the recipe and I can't find it. Typical for me. Can it be reposted please? It sounded so good and I feel so stupid.
Thank you Sharrie from Michigan.

Top 100 Recipe Sites

Feb 14 newsletter about Nut Horns I have a few recipes not sure if any will help
Gladys

Pennsylvania Dutch Cookies Kiffels

Also known as walnut horn cookies.

1 pound butter (no substitutes), softened
2 packages (One--8 ounce, One--3 ounce ) cream cheese, softened
4 egg yolks
4 1/2 cups all purpose flour

FILLING
4 cups ground walnuts (about 1 pound)
5 3/4 cups confectioners’ sugar, divided
4 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-inch balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight.

FOR THE FILLING, combine walnuts and 3 ¾ cups sugar (the mixture will be dry). In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.

Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. Roll balls into 2 1/2 inch circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350 F. for 20 minutes or until lightly browned. Cool on wire racks. Yield: about 8 dozen.
Gladys

Nut Horns
1/2 pt. sour cream
1 c. butter
2 c. flour
1/4 tsp. salt
Confectioners sugar

NUT FILLING:
2 c. finely ground walnuts
3/4 c. sugar
1/4 c. light cream or milk

With pastry blender, combine flour, butter, sour cream and salt. Dough will be sticky. Wrap in wax paper and chill overnight. Using 1/3 dough at a time, roll out on lightly floured board to pie crust thickness. Cut into squares and place spoonful of filling in center and roll into horns. Moisten ends with water and "seal". Bake on waxed paper lined cookie sheet in preheated 350 degree oven until lightly browned at 15 minutes - WATCH!! Cool. Sprinkle with powdered sugar when cooled.
Gladys

Frances in Wesley Chapel RE: dishwasher smell, try running with some vinegar, bleach or baking soda in it.
Carol J

Hi Nancy and all Landers,
Well, lo and behold we thought we were done with snow and last nite we got 5 more inches lol.
This is for Betty T in Georgia.

I made your recipe for Grandmother's Famous Cranberry Bread and it is wonderful!!! I had some cranberries frozen from Thanksgiving and so I used them in the bread and it turned out great. Even my son who doesn't really like cranberries liked it.

For Judy /So. Calif- I think loneliness is my kitty's problem too - plus
when she is up in the morning she thinks we all should be up too lol. She is so attached to me that she follows me from room to room waiting for me to sit down so she can sleep in my lap. I'm sure being abandoned and being at the Humane Society for almost a year has something to do with her attachment to me. I think she feels abandoned again if she can't see me.
Dianne in Wisconsin

Nancy: This site has a step by step illustrated directions including pictures and information on selecting a pot for baking No Knead bread. This should answer sone of the questions sent in. JCM

No Knead Bread Recipe: so easy a 4-yr old can make it!

Hi Nancy: I am so enjoying the stories about Ditto. My two cats give us much love and affection and they are also very entertaining, and so smart! They just amaze me, as does your Ditto.

I have a request and am hoping someone out there has a fairly simple recipe that is TNT and very good. Our French church is celebrating it's 150th birthday this year, (1859-2009) and one of the many celebrations planned will be a "French Dinner", this coming Tuesday evening. They are asking that we bring a french dish to add to the dinner. Of course, there will be the usual Tourtiere Pies (meat pies), so I am hoping there might be someone that coud share a french recipe that would be a really nice and delicious addition to our dinner. We are expecting many dishes, and many people in attendance.
Laurine in NNY on the border

I lost your recipes for cheesecakes, can you please tell me where to find them.
Bill

For FRANCES who has a smelly dishwasher. I suggest you try running without dishes but with a cup of vinegar.

Hope this helps.
Laurel, Sydney (Australia)

Good morning Nancy,
I would be glad to post my old T & T recipes! I will send them and you can split them up and put them in whenever you can, etc. Thanks so much!
Chris in NM

Gladys, IN, these cookies are Hungarian nut horns. They are good, too! I used to find them in bakeries when I lived in Ohio.

NUT HORNS (Crescent Cookies)

Mix together and chill:
4 c. flour
2 egg yolks
1/2 pt. sour cream

FILLING:
1 1/2 c. ground walnuts
1/2 c. sugar
Cinnamon to taste

Divide dough into 5 parts. Roll out into a 15 inch circle. Cut into 16 wedges. Place 1 tsp. of nut mixture on the wide end of each wedge. Roll up starting with the wide point. Bake in preheated oven at 375 degrees on an ungreased cookie sheet 15 to 20 minutes. Roll each hot horn in powdered sugar. Makes 80 horns. From cooks.com.
Chris in NM

Kim here is an excellent recipe for lemon pepper chicken!

Crockpot Lemon Pepper Chicken
4 chicken breasts
1 tsp salt
1 tsp garlic powder
paprika
2 tbs margarine
1/4 tsp pepper
lemon pepper
1/2 cup chicken broth or water
2 tablespoons lemon juice

Rub chicken breasts with margarine and season with salt and pepper. Sprinkle chicken generously with lemon pepper, garlic powder, and paprika. Pour broth into crock pot and add chicken. Cook on high for 3-4 hrs, or low for 7-8 hrs. 4/21/2006 newsletter about ½ the way down the page.
Chris in NM

And here are 2 frosting recipes from http://www.nancyskitchen.com/icing_frosting_recipes.htm

Butter Cream Icing
Melt 1-1/2 cups butter. Add with 2 tablespoons vanilla to 3 pounds (1-1/2 packages) powdered sugar. Mix. Add approximately 3/4 cup milk A LITTLE AT A TIME until frosting is thick enough to spread. This frosts one large cake or about 150 cookies.

Chocolate Butter Cream Icing:
Following directions for butter cream icing, except add 1-1/2 cups cocoa to melted butter
Chris in NM

Patricia in KY, The crock mentioned for the No-Knead Bread is a stand alone ceramic crock, not from a crock pot, but one that our grandmas used to make sauerkraut, etc. Hope this helps! You can get them in kitchen outlet stores now occasionally. They are hard to find, though. Ask your Grandma or Mom or Aunt if they have one!
Chris in NM

Sheryl in AZ, who is looking for good recipes for gnocchi and pierogi, etc., this site has great recipes also. I have made several different dishes from here before, this is where I got my Shrimp Capri recipe, and they always turn out great! http://www.italianfoodforever.com/

3/8/08 newsletter, how to make turnover pies

How to Make Ravioli
http://www.wikihow.com/Make-Ravioli
To make the dough

3 cups flour
1/2 tsp salt
2 eggs
1/4 cup oil
1/2 cup water

Extra flour on hand for “dusting”

To make the filling
1 1/2 lbs (700 g) ricotta cheese
2 eggs
Salt and pepper to taste
and/or mushrooms, spinach

Make the filling. Mix all ingredients thoroughly in the small mixing bowl. Put in the refrigerator. Make the dough. In the mixing bowl, crack eggs and beat with the fork. Add water, oil and salt. Mix together. Add 1 cup of flour to wet mix (egg, water, oil, and salt) and stir with fork until it’s well mixed. Repeat with the rest of the flour. Clear and clean off a large surface and dust it with flour. This is where all of your ingredients should be and where you are going to roll out your dough. Take the dough out of the mixing bowl and place on counter. Ball up dough and knead so that the dough is well mixed. Dust a rolling pin with flour (so the dough won’t stick). Roll out dough so it is about 1/8 inch (1/3 cm) thick. Turn the glass over(or use your turnover maker) and “cookie cut” out circles in the dough (will make about 15-20 dough circles). Ball up the rest of the dough and either repeat or place in plastic wrap and put in the freezer for another time (dough can keep for about a week or so in the freezer).

Put the ravioli together. Take raviolo filling out of the refrigerator and place a tablespoon of it in middle of the dough circle (here, meat filling is shown). Fill small ramekin with water, dip finger in the water and moisten top half of the dough circle. Fold dough circle in half, making sure all filling stays inside and pinch/seal circles to make a half moon shape. Place 1/2 cup of flour in a mound on the counter. Roll raviolo in the flour. Press firmly all the way around the lip of the raviolo with a fork. This will add a “homemade” touch as well as to make sure the raviolo is sealed. Cook the ravioli. Fill a large pot with water and bring to a boil. Rinse flour off ravioli or dust them off as best as you can(the amount you are going to eat, the rest can be frozen) and place in boiling water for 5-6 minutes, or until they float. Try not to wash them, washed pasta does not absorb the flavor of the sauce and can take away some of the nutritional value of the pasta. Remember to place your favorite marinara sauce in a small pot and heat until it’s hot. Take ravioli out of boiling water with large slotted spoon and place on plates.

Serve. Top with marinara sauce and parmesan cheese (or seafood sauce and cheese of your choice). Enjoy!

Tips: Make sure everything is well floured so that nothing sticks. Don't let the dough get thinner than 1/8th inch (1/3 cm) because it will rip open when placed in boiling water. If dough gets too thin, ball it up and roll it out again. If you’re going to freeze unused ravioli, place them in a large container with flour and make sure they are not touching each other because they will stick together. (You can also do this with unused dough circles.) There are many ways to fill ravioli. This particular recipe focuses on ricotta, but you can also make filling with meat, mushrooms, spinach, squash,cheese, lobster, butternut squash, etc. Don't forget, you can use plenty of other sauces as well.
Chris in NM

For Marlene of Fl
Here's a very informative site for feline diabetics.
www.felinediabetes.com
Julie in Ohio

In reference to Barb's recipe for cake mix chocolate balls and Denise using red velvet cake with cream cheese frosting. My daughter and I use german chocolate cake mix and coconut pecan frosting and coat in milk chocolate coating. This is a standard for us at Christmas.
Jae, central OK

Nancy: I must congratulate you on this newsletter. It is informative and everyone is sending in the best recipes from everywhere. I am enjoying receiving your newsletter daily.
Doris in Tn.

Judi in Mass. 2/18/09 newsletter. This is very moist, and a T&T recipe. I make 2 loafs weekly.

Banana Nut Bread
1/2 c. Wesson oil
1/3 c. buttermilk
1 tsp. baking soda
1 1/2 c. plain flour
1 1/2 c. white sugar
2 eggs, well beaten
1/4 tsp. salt
1 c. chopped walnuts or pecans
3 very ripe bananas
Preheat oven to 350.

Cream oil & sugar, add beaten eggs and salt. Mix well, add flour, soda and add buttermilk alternately. Add bananas and fold in walnuts or pecans. Grease 2 regular size loaf pans. Bake 350 at least 45 minutes. test check with toothpick, when it comes out clean it is done.
Doris in Tn.

These recipes will be posted to the buttermilk area of the site in the next couple of days.
Nancy Rogers

This buttermilk pie is delicious and taste similiar to an egg custard, but even better. Try it once and you are hooked for good.
Betty Ann from W. TN

Buttermilk Chess Pie
2 cups sugar
2 Tbsp. all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 tsp. vanilla
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended.

Stir in butter and vanilla, and pour into unbaked pastry shell.

Bake at 350 for 45 minutes or until set… cool on a wire rack.

(Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Parmasean Cheese Salad Dressing
1 t mayo
1/4 c Parmasean cheese
1/4 c buttermilk
2 to 3 garlic cloves minced
juice of 1/2 lemon
some parsley
whisk all together while adding olive oil

These aren't recipes, but some ways I use buttermilk - I use buttermilk in my cornbread and biscuits. I soak milk fish and chicken in buttermilk before battering.
Thanks, Linda - Middle Tennessee

Hi Nancy,
I have sent in a couple of buttermilk recipes using a link on the newsletter. My query is have you received them as, when I initially sent them the email address came back as wrong and I added a missing bracket and it went. On checking my "sent mail" they came up as To "me"? I am confused (easy done these days). The second one I sent is attached, the other was Ms Maddies biscuits which was sent in by Sue H NC.

This bread is not suitable for bread machine kneading, believe me I tried. It's messy, but well worth it.

Buttermilk Bannock
Preheat oven to 180oC/350oF
4 cups (560g) Strong white flour
3 teaspoons baking powder
1 tsp salt to taste
3/4 tsp baking soda
1 cup white raisins
2 eggs
12 fl.ozs/350 ml /1 1/2 cups buttermilk
2 Tbsp melted butter - optional

Stir flour, baking powder, salt, baking soda and raisins together.
Separately, fork-blend eggs and buttermilk, then add to dry ingredients.
Stir until sticky batter is formed.
Scrape batter onto well floured surface and knead lightly.
Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray.
Mark a cross in the center, using a sharp knife.
Bake uncovered for about 1 1/4 hour.
Brush top with melted butter whilst hot and cool on a wire rack.
Sylvia <Scotland>

Buttermilk Pie
3 eggs
75ml butter or hard margarine softened slightly
200ml sugar
500ml (2 cups) buttermilk
5ml (1 tsp) vanilla essence
250ml (1 cup) cake flour
5ml (1 tsp)
Pinch salt
500ml (2 cups milk)

Preheat the oven to 180C. Grease a large rectangular dish. Separate the eggs and beat whites until stiff. Add marg/butter and sugar to the yolks and beat well. Add the buttermilk, vanilla, flour, baking powder and salt to the yolk mixture and beat well. Gradually add the milk, beating to a thin batter.

Pour batter onto the egg white and fold in gently until evenly combined.

Pour into prepared dish and bake for 40 minutes until golden brown and set. Allow to cool. Pie keeps well in fridge fro up to 4 days.

Caramel Sauce:
250ml (1 cup) brown sugar
50g butter
250ml (1 cup) milk
25ml custard powder
1ml salt
5ml Caramel essence

Caramelise sugar and butter until they start to brown. Remove from heat and add 200ml heated milk. Mix custard powder, salt and the remaining milk to a smooth paste. Add to milk mixture and bring to the boil for about 3 minutes. Remove from heat and add caramel essence.
Serve separately in a jug with Buttermilk Pie.
Dot Spoor South Africa

This is the best buttermilk pie I ever tasted.
Barbara Gray aka Barb in OKC

Buttermilk Pie
1/2 c. butter at room temp.
1 1/3 c. sugar (I used half sugar half Altern)
3 eggs, separated (I never did) at room temp.
3 TB. flour
1 1/2 c. buttermilk, at room temp.
1 TB lemon juice
1 tsp. finely grated lemon peel
1/2 tsp. ground nutmeg
pinch salt
1 pie shell, 9"

Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; folk into the filling. Pour the filling into the pie shell; cook in center of a preheated 325° oven until the custard is set and slightly brown about 1 hour (my oven 55 min.) Serve with berries, fresh fruit, or as we did, as is.
Barbara Gray aka Barb in OKC

RE: BUTTERMILK BISCUITS

Hi Nancy: Here's a real easy recipe for Buttermilk Biscuits I use all the time.

Buttermilk Biscuits
1/2 cup (1 stick) butter
2 1/2 TBSP granulated sugar
1 beaten egg
3/4 cup buttermilk
1/4 cup club soda
1 tsp salt
5 cups Bisquick biscuit mix

Preheat oven to 450 degrees F
Combine all of the ingredients. Knead the dough by hand until smooth. 3. Flour your hands. Pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits with a biscuit cutter.
Bake on a greased baking sheet for 12 minutes, or until golden brown. Makes 18 biscuits
Scarlett in FL

Nancy,
I don't have time these days to read every newsletter, which makes me sad, but today I see where you are collecting buttermilk recipes. This is one I use whenever I have leftover buttermilk. It is so easy and so good. I always double the buttermilk and soup and the end to have extra "gravy" and serve with mashed potatoes. Add a green vegetable or a salad and you have a complete meal.

Try it, you'll like it..........

Doris in Oklahoma City

Buttermilk Chicken
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of chicken soup

Combine flour, salt and pepper in plastic bag. Dip chicken into 1/2 cup buttermilk. Drop in flour, salt and pepper mixture and shake gently to coat chicken. Melt butter in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Mix together 1 cup buttermilk and cream of chicken soup; pour over chicken. (Note: I use 2 cups of buttermilk and 2 cans of cream of chicken soup here.) Bake 15 minutes more.
Doris in Oklahoma City

St. Patrick's Day is an important day at our house. We bake this every year for our dinner. It is one of the few things I still make with shortening. I can't remember where the recipe came from. Actually, it may be a combination of a couple of recipes. Sheila Western NY

Irish Soda Bread
2 C flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 T granulated sugar
1/4 C chilled shortening
1/2 to 1 C raisins and/or up to 2 t caraway seed, depending on your taste
1 slightly beaten egg
2/3 C buttermilk

Preheat oven to 375`. Sift together in a large bowl, the flour, baking powder, baking soda, salt and sugar. With a pastry blender(or 2 forks), cut shortening into flour mixture until consistency of coarse cornmeal. Stir in raisins and caraway seed, if using. Mix eggs and buttermilk together and add to dry ingredients; stir well. Knead 4 or 5 times and place in a greased 8" round pan. Press dough so it will
Sheila Western NY

Soft Buttermilk Cookies
1 cup shortening
2 cups sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
1 Tbsp baking soda
2 Tbsp baking powder
1 cup buttermilk

Mix in enough flour to the above to make a soft dough. Roll into balls and flatten slightly. Bake until just slightly brown at edges at 350°. Be careful not to overbake. I make a big batch of butter icing and divide it into several bowls, adding different food coloring to each and making one chocolate. After icing dip into flaked coconut.
Agatha (from Ontario, Canada)

I have been making this recipe sense the 1970's. I was given the recipe when I lived in Utah. Everyone loves it. It is similar to your Muffin recipe Nancy.
Pat So. Calif.

Long Time Muffins
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
4 cups All-Bran cereal
2 Cups 40% Bran Flakes cereal
1 quart buttermilk
5 cups flour

Add soda to boiling water, set aside and let cool. Cream shortening and sugar; add eggs and mix well. Add the rest of the ingredients and mix together. Add cooled water and soda mixture; mix until blended. Keep covered in the refrigerator for as long as two weeks. Cook fresh muffins as desired.

TO BAKE: Preheat oven to 350 degrees. Fill muffin cups tins with paper muffin cups inserted, 3/4 full. Bake for 20 minutes.
NOTE: May add: chocolate chips, nuts or blueberries when ready to bake.
Pat So. Calif.

Nancy this is my favorite Buttermilk cake. The recipe came from my ministers wife. She has since moved and died. Her name was Jean Metzger. She always made it for for my birthday.

Butter Milk Cake
2. cup sugar
2 unbeaten egg whites
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
2 3/4 c. cake flour
1 tsp. vanilla
1 3/4 c. buttermilk

Frosting;
1 c. sugar
1/4 c. flour
1 c. butter
1 c. milk

Cake
Cream sugar, butter and egg whites. Add sifted cake flour and salt. Add buttermilk,soda and vanilla. Bake at 350*, 30-40 minutes.

Frosting;
Cook until thick 1/4 c. flour and 1 c. milk. cool completely. Add to
butter and vanilla. ice cake.

I usually make this in two pans and make a layer cake however you can use a 9x13. and it works ok.
Submitted by Orlena in Illinois

These are all TNT many times over the years.

Old Fashioned Buttermilk Cookies
This is an OLD family recipe

MIX:
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
1/2 cup oleo

ADD:
2 teaspoons vanilla
2 eggs

ADD ALTERNATELY with buttermilk:
4 cups flour
1 teaspoon salt
1 teaspoon soda
1 cup buttermilk

Cream together sugar, shortening & oleo
Add vanilla & eggs
In a separate bowl combine flour, salt & soda
Mix in dry ingredients alternately with buttermilk
Drop from teaspoon onto ungreased pan
Sprinkle lightly with white sugar or cinnamon sugar or top with raisins or cherries to make a face
Bake at 375 for 10 minutes or until golden color.
Makes about 4 dozen good size cookies.
Mary in Va

Buttermilk Pancakes
This is from a friend of mine who ran a restaurant. It's the recipe she used. It makes 24 servings
10 eggs
3 cups milk
3/4 cup butter, melted
10 cups buttermilk
10 cups all-purpose flour
3 tablespoons and 1 teaspoon baking powder
3 tablespoons and 1 teaspoon baking soda
2 pinches salt (optional)
1/2 cup and 2 tablespoons sugar

In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Mary in Va

Buttermilk Cornbread
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Mary in Va

Buttermilk Pound Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Mary in Va

Impossible Buttermilk Pie
1 1/3 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (I use any brand)
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs

Confectioners' sugar and/or unsweetened cocoa powder, optional
Preheat the oven to 350 F. Coat a 9-inch pie plate with cooking spray. Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.

Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners' sugar or cocoa (or a combo) over the wedges before serving
Mary in Va

Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (I use any brand)
1/3 cup (5 1/3 tablespoons) butter, melted
1 teaspoon pure vanilla extract
3 eggs
Preheat oven to 350 F. Grease a 9-inch pie pan.
Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
Mary in Va

Buttermilk Chocolate Raspberry Torte
Bake in heart-shaped pans for a special treat.

Cake:
1/2 cup baking cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk

Stir together cocoa and boiling water in a small bowl until smooth; set aside. Cream shortening, sugar, and vanilla in a large mixing bowl until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch layer pans. Bake at 350 F for 25 to 30 minutes, or until cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on wire rack.

Filling:
1/2 pint cold whipping cream
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
several drops red food coloring
3/4 cup seedless raspberry jam

In small bowl, combine whipping cream, confectioners' sugar, vanilla, and food coloring, and beat until stiff.

To assemble cake: Spread a thin layer of jam, then a third of the cream filling between each layer, reserving one third of the cream for the top. Spread a thick layer of jam on the very top. Using a pastry bag, decoratively pipe the remaining cream around the top of the cake
Mary in Va

Buttermilk Whole Wheat Banana Bread
1 c. flour
1 c. whole-wheat flour
1/2 t. baking soda
1 1/2 t. baking powder
1/4 t. salt
5 T. butter-softened
2 eggs
1/4 cup buttermilk (I have used sour milk if I didn't have buttermilk)
5 large bananas
1 t. lemon juice OR 1 t vanilla (I use vanilla)
1/2 c. sugar (or equivalent sugar substitute)
1 c. pecan or walnut pieces

Preheat oven to 350 degrees F. Grease a 9 1/2 by 5 1/2-inch loaf pan. (I have used 2-3 small bread pans). In a large bowl, use a whisk to thoroughly blend all dry ingredients (excluding nuts). Set aside. In a second bowl mix until well blended and smooth, eggs, butter, buttermilk and bananas. Add about 1/3 of the dry ingredients, mixing well, repeat until all dry ingredients are incorporated. Fold in nuts. If you have extra walnut or pecan halves use them to decorate the top of the loaf. Sprinkle with additional sugar if desired. Pour into pan and bake about 1 hour and 25 minutes or until toothpick inserted comes out clean. If using small pans, check after 45 min.
Mary in Va

Hi, Nancy: You asked for recipes using buttermilk in the Feb. 14 newsletter and I tried sending this via the link you had in the Saturday newsletter, but it was rejected and kept coming back to me. Don't know what happened. Anyway, this is a recipe I have been using for years and it is always good and never fail.

Coconut/Buttermilk Pie
1 stick margarine or butter, softened
2 cups sugar
5 eggs
2/3 cup buttermilk
2 tsp. vanilla
pinch salt
2 unbaked pie shells (0-inch)

Preheat oven to 350 degrees. Mix all ingredients together and pour into two ubbaked pie shells.
Bake at 350 degrees for 35 minutes or until golden brown.

Makes 2 - 9-inch pies
Nell in VA

One of the easiest and best tasting salad dressing I've made is

Buttermilk Salad Dressing

1/4 cup buttermilk
1/2 cup mayonnaise
celery salt, about 2 tsps or more to taste.

Great on a garden salad. Can also be doubled
Annette Edmonton AB.

This recipe for Tea Biscuits is from an old Purity cookbook that I happened to set on a hot element on the stove. I couldn't bear to through it away - even with the brown circles on many pages and holes in others - I use what recipes I can read. I should also mention that Purity came out with a new version a few years ago. These tea biscuits are one of the reasons I couldn't part with my original copy. These biscuits eaten hot from the oven with honey drizzled over them. . . great comfort food!
Barb in Calgary.

Tea Biscuits
2 cups all-purpose flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup shortening
3/4 cup + 2 tbsps buttermilk

Preheat oven to 450 degrees. Blend or sift together the flour, baking powder, baking soda and salt; cut in shortening. Add the buttermilk, stirring with a fork, to make a soft dough. Turn onto a lightly floured surface. Knead gently 8 to 10 times.

Roll or pat to desired thickness. Cut with a 'floured' cutter - straight down without twisting. Bake on an ungreased baking sheet 12 to 15 minutes.

Hi Nancy. Here's a good muffin recipe using buttermilk

Bran Muffins
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
2 cups buttermilk
1 tsp. salt
2 1/2 tsp. baking soda
2 1/2 cups flour
2 cups Raisin bran Flakes

Preheat oven to 400º. Mix all ingredients together and put into greased muffin tins. Bake for 15 minutes. NOTE: Batter will keep in refrigerator for several days.
These are delicious
Barb - La Porte, IN

The following 3 recipes are real favorites of mine. Sherrill in San Antonio

Buttermilk Pralines

2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter (not margarine)
1 1/2 cups pecan pieces
1 teaspoon vanilla

Combine sugar, buttermilk and baking soda in a large heavy duty saucepan. Cook and stir over medium heat until a candy thermometer comes to 210 degrees.

Add the butter and pecans, stirring well. Cook until thermometer gets to 230 degrees.

Remove from heat and add the vanilla. Beat with a wooden spoon 5-8 minutes or until mixture looses its gloss and begins to sets.
Working quickly, drop by teaspoon onto foil or wax paper lined baking sheets. Cool. You should get about a 1 1/2 of pralines.

Comment: These are sweet, yummy, melt in your mouth delightful pralines.

Buttermilk Lemon Pound Cake
Preheat oven to 350 degrees. Spray loaf pan with non-stick spray and line pan with parchment paper that has also been sprayed with non-stick spray.

8 ozs. butter
2 cups sugar
4 large eggs
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon lemon extract
2 tablespoons lemon zest

Sift the flour, baking powder, baking soda and salt together and set aside Mix the buttermilk and lemon extract together. Cream the butter and sugar together until light and fluffy; add the eggs one at a time and mix well. Add the lemon zest. To this alternate adding the flour mixture and the buttermilk mixture stirring well each time.

Pour batter into the prepared pan. Bake for 1 hour or until done.

Comment: My oven runs a hot so this cake normally bakes in about 50 minutes. This is a great tasting pound cake; the lemon just seems to add a light, spring time flavor.
Sometimes I serve this plain; other times I make a powder sugar and milk glaze adding 3 tablespoons of lemon juice to the glaze.

Buttermilk Brownies
2 cups of flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup cocoa powder, the unsweetened cooking cocoa
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla

Preheat oven to 350 degrees. Grease a 13x9 inch cake pan.

In a medium size bowl, combine the flour, sugar, baking soda, cinnamon and salt; set aside.
Combine the butter, water and cocoa powder in a medium size sauce pan; heat just to boiling, stirring constantly.
Add this mixture to the flour mixture beating with an electric mixer until well combined. Add the eggs, buttermilk and vanilla. Pour batter (which will be thin) into the prepared pan.

Bake for 35 minutes or until tested done using a toothpick inserted in the middle. Cool; cut into bars.

Comments: I like the flavor of cinnamon in chocolate so I normally add a little more cinnamon. Also you can add chopped nuts to the batter. Brownies can be served as is or you can shake powder sugar over top. You can frost them with a chocolate glaze and sprinkle chopped nuts over glaze.

Sherrill in warm, very dry San Antonio. If we don't get rain soon, I am afraid it will be another spring without our beautiful bluebonnets.

Biscuits
1/2 c. butter
2-1/2 tbsp. sugar
1 egg, beaten
3/4 c. buttermilk
1/4c. club soda
1 tsp. salt
5 c. Bisquick biscuitmix

preheat oven to 450 deg. Combine all of the ingredients and knead by hand until smooth. Flour your hands, pat the dough flat to 3/4 inch thickness on waxed paper and cut out biscuits with a biscuit cutter. Bake on greased baking sheet. for 12 min. or until golden brown.
Toni R

Onion Rings
1 or 2 onions-sliced
2 cups buttermilk or enough to cover
flour
oil

Pour buttermilk in small bowl, put sliced onions in and let them soak covered in refrig about 4 hrs. Then coat onions in flour and cook in hot oil. Salt if needed.
Peggy in Georgia