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.

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Top 100 Recipe Sites 

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Hello Sweet Nancy
We had a super Sunday celebration at our church this morning - a once a month event - it's a "pot bless" after the service usually on the last Sunday of the month, so we all search for recipes that are out of the realm of "the usual". In my search for a different recipe I tried my first "dump cake" - and what a find! Hooray - it was so easy to make and so "gone". And quickly! So, my request is
for a variety of dump cakes because this will be my specialty! The one I tried today was The Black Forest Dump Cake. (If anyone wishes the recipe for this one, just ask and I will send it right off. I just think everyone else in the world has known about these wonderful cake and I am just awakening to them.

Lord love and bless every member of this priceless family!
Bernadette Nova Scotia

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Hi Nancy, hope you are recovering and feeling better.

Replies to members' requests
Sharrie from Michigan - is this the soup recipe you wanted:

Potato Soup
2 Boxes of Chicken Broth (32 ounce each)
2 boxes of cream cheese (8 ounce each)

Boil broth and cream cheese together until cream cheese is completely melted

Then add:
1 Chopped Onion
1 Package of Chopped ham
1 Package of Home-style/Southern Hash browns (cubed) (16 or 24 ounce???).

Bring back to a boil and simmer for 30 min. or until the hash browns are soft.
Arvilla

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This is the greatest site! I would like to say thank you to Betty for the recipe "Chocolate Cherry Cake or Bars" It was so easy to make and great for my Hubby's lunch. A keeper!
Annita

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Buttermilk (from dry milk powder)

Put into quart jar:
3c.water at room temp.

Add:
1 and 1/3c.dry milk powder
1/2 c. commercial buttermilk
dash of salt if desired

Stir until blended. Let stand at room temperature until thickened. Stir just until smooth, refrigerate.
Stir before using.

Save 1/2 c. to use as base for next batch.
Sandi

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Feel better Nancy! I recently purchased packages of several muffin mixes. I am not using them to make muffins since I experimented and found that these make the most delicious pancakes! Kroger has had the Martha White brand of mixes on sale for $1.00 each. Choices range from apple cinnamon, blueberry, strawberry, whole wheat, cranberry orange, blueberry cheesecake, and banana nut to name a few . The pancakesmade from these mixes taste like the very expensive specialty pancakes served in restaurants. I have added dates, coconut, nuts or raisins to the various mixes at times, but they are wonderful with no additions at all. I thought I'd share my find with the group here since we are enjoying them so much.

To make 2 medium sized pancakes from the mix:

1/2 of a package (7.6 ounce package) of Martha White Muffin Mix **I haven't tried this with any other brands.
1/8 t. baking powder
1 T. Egg Beater
1 T. light olive oil OR vegetable oil
dash of salt
water

Stir together dry ingredients with a fork. Add Egg Beater, oil and enough water to make a medium consistency pancake batter. Not too thick and not too thin.

Heat Teflon coated pan or griddle with butter or margarine. (I use Olivio Margarine) Pour in batter for 2 pancakes. When top starts to bubble, flip pancakes over and cook through. Serve with your favorite syrup or top with sliced fruit and powdered sugar.
Pam in Ohio

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Betty in ME., from the 2/12 newsletter wanting a chocolate cherry cake recipe, here is your cake recipe! Yum is the word.

Chocolate Cherry Cake
1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling

Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.

ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits

Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.
http://www.nancys-kitchen.com/
Chris in NM

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Do you by chance have any recipes using powdered flavors? I have powdered lemon, lime and pineapple. I make a punch using those three powders along with sweeteners, and citric acid crystals. It is good.
Do keep warm.
Best regards, Marion Leh

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My hubby is diabetic. His birthday is coming up soon and he wants homemade ice cream. Do you have A recipe that would be good?
Barbara B

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Newsletter Feb. 18th In Re: to Tony R's "Biscuit Recipe" which calls for 5 cups of Bisquick baking mix. I would like to know approx. how many biscuits this makes?
Thanks in advance. Joie in TN

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I want to respond to Betty T. in Ga.
about her Vickie's Beer Bread. It is a keeper recipe Betty. It certainly couldn't be easier. I think, however, I will try putting about half the butter on the top of the bread, as it spattered all over my oven floor. The bread is delicious and thanks for the recipe.
Karl

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This is for Eina from the 2/19/09 news letter.
In reference to the use of 1/4 C or regular liquid laundry detergent. Did you front load washer recommend using the HE detergent? If so, I will have to try this .... maybe I will be happier with how my machine cleans my clothes.
Kay

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Old Time Recipes From Chris in NM

Ham Loaf from one of my aunts (recipe about 75 years old)
1 lb. smoked ham, ground
2 lb. fresh ham, ground
1 C. bread crumbs
2 eggs
1 C. tomato pulp
1 C. milk
paprika to taste

Mix all ingredients well and add 1 small can crushed pineapple, brown sugar and 1/4 C. vinegar and 1 Tbl. mustard. Bake at 350 degrees for 1 hour.
Chris in NM

Honey Mustard Tenderloin from my sister
4 Tbl. honey
2 Tbl. brown sugar
2 Tbl. cider vinegar
1 Tbl. brown mustard
1 package pork tenderloin meat

Combine first 4 ingredients and coat the tenderloin thoroughly. Roast in preheated oven at 375 degrees for 35 minutes per pound of meat or till meat thermometer registers 155 degrees. Slice thin and serve. This is about 60 years old.
Chris in NM
 
Old Fashioned Swiss Steak
1/2 C. plus 2 Tbl. all-purpose flour, divided
2 tsp. salt, divided
3/3 tsp. pepper, divided
1/2 tsp. garlic salt - I use garlic powder instead
2 lbs. boneless round steak, cut into serving size pieces
3 Tbl. cooking oil - I use olive oil
1 to 2 garlic cloves, minced
2 C. chopped green pepper
1 C. chopped celery
1 C. chopped onion
2 cans (14 1/2 oz. each) diced tomatoes, undrained - I used Rotel /w green chiles
1 C. beef broth
1 Tbl. soy sauce
1/4 C. cold water

In a large plastic bag, combine ½ C. flour, 1 tsp. salt, ½ tsp. pepper and garlic salt (powder). Add beef and toss to coat. Remove meat from bag and pound with a mallet to tenderize. Heat oil in a large skillet or Dutch oven and brown the meat. Add garlic, green pepper, celery and onion; cook and stir for 10 to 15 minutes. Add tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325 degrees for 2 hours. Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour and stir into juices. Bring to boil over medium heat, stirring constantly until thickened. Yield 6 to 8 servings. From my Grandma so this is close to 100 yrs. old. The Rotel is my addition.
Chris in NM

Lemon Jell-O from one of my aunts
1 pkg. Lemon Jell-O
1 cup boiling water
1/2 cup red hots (cinnamon candies)

Melt all above ingredients together. Add one pint (2cups) applesauce. This is approximately 60 years old.
Chris in NM

Kraut Salad from another aunt
2 1/2 lbs. Sauerkraut, drained (save 1/2 of the juice)
1/2 cup vinegar
1/4 cup oil
1 1/2 cup sugar
1 cup diced celery
1 cup diced bell peppers
1 cup sliced onions
1/2 of the kraut juice

Mix all ingredients together and serve. This is 70 years old.
Chris in NM

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Good afternoon All,
Doris, S Indiana congratulations on the birth of your Grandson. Kellen is Gaelic (pronounced Gallic) and has Scottish/Irish connections. His name at the moment is very appropriate as Kellen means "slender".

Nancy's newsletter is doing great, but the top site can change within an hour so try to get into the habit of clicking your vote before leaving the newsletter:
Top 100 Recipe Sites

Sylvia <Scotland>

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No Knead Bread,
I know i said 'enough" on this subject BUT I have come up with the best add in's ever. 1/2 cup each of chopped:
cooked bacon (I use turkey bacon)
sun dried tomatoes in oil
Makes a fabulous loaf of bread. With a salad (I added 1/2 cup beans, 1 chopped hard boiled egg to my greens. It was the perfect lunch.
Judy/Buffalo

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Hi Nancy,
Are you feeling any better? Is Ditto looking after you?

We had quite a lot of rain yesterday, but the temperatures have been more bearable this week.

It's Shrove Tuesday on the 24th and our grand-daughter (12 years old) has been harping on at me for lots of different recipes for her to try. I have emailed her a few, but she particularly liked this one - it's hard to keep her going with cheese, pity she doesn't eat much of anything else:

Ricotta, Lemon and raisin hotcakes with maple syrup
Makes 2 generous servings (10-12 hotcakes)

4 1/2oz/125g ricotta cheese
5 fl.oz/150ml milk
Finely grated zest of 2 lemons
2 eggs, separated
5 oz/150g plain flour
1 tsp baking powder
3 oz/75g raisins/banana/blueberries or raspberries
2 Tbsp caster sugar
pinch of salt
vegetable oil for cooking
Maple syrup

For the pancakes, mix together the ricotta, milk, lemon zest and egg yolks. Add the flour, baking powder, raisins (or your choice of fruit), caster sugar and salt, mix until everything is just combined. Be careful not to over-mix or the hotcakes will turn out heavy.
In a separate bowl, whisk the egg whites until they form stiff peaks. Add a spoonful to the ricotta mixture to loosen, then fold in the rest with a large metal spoon, trying not to knock out all of the air from the whites.

Heat a little oil in a large non-stick frying or pancake pan. Drop a few spoonfuls of the batter into the pan, leaving enough space between each to turn them. Cook over a medium heat for a couple of minutes until golden. Flip over and cook for a further minute until golden. Keep warm, while you cook the rest, adding a little more oil to the pan for each batch.

Serve the pancakes with the maple syrup drizzled all over and some fresh fruit on the side.

There are lots of pancake recipes on the message boards, if you want to try something different go to:

http://whatscookin.proboards4.com/index.cgi?board=Breads
Sylvia <Scotland>

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Pancake Recipes for Shrove Tuesday (February 24th)
http://www.nancyskitchen.com/pancake-recipes/index.html 

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Lolo in KY was looking for a miniature cheesecake recipe with an Oreo cookie base. Why not try the standard mini cheesecake recipe but replace the vanilla wafer bottom with crushed Oreo cookie crumbs mixed with some melted butter. For topping you could try seedless raspberry preserves ,(put a whole raspberry on it too) instead of the cherry pie filling. Here is the mini cheese cake recipe I have used for years. Margo/Boston

Mini Cheese Cakes
Place one vanilla wafer ( flat side down) in bottom of small cup cake papers
Mix
2 large cream cheese at room temperature
2 eggs
1 cup sugar
1/2 tsp vanilla

Beat till smooth and fill cups 3/4 full. bake at 350 degrees for 15 minutes. Top with cherry pie filling while warm and refrigerate.
If you can find the cupcake papers with the foil outer lining they will hold their shape on a cookie sheet pretty well. I used to use the miniature cup cake papers in foil but can't find them anymore so use the smallest foiled with paper ones I can find. I use the cookie sheet because i don't have enough miniature cup cake pans . This makes about 2 dozen medium size but 3 dozen miniature.
Margo/Boston

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For Lolo in KY. I have a bakery near my house that makes these. As soon as I read your description, I knew what you were talking about. These things fly off the shelf. The company is called Cheesecake please! They make them in small cupcake trays too.
CJ in Ohio


Black Bottom Cheesecake

Crust:
1 3/4 cups crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted

Filling:
3 bars NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 (2-ounce) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated

For Crust:
Preheat oven to 350°F (175°C).
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.

For Filling: Microwave white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.

Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.

Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
Sprinkle grated semi-sweet chocolate over cheesecake before serving.
Makes 14 servings.

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Hi everyone, I'm looking for a TNT recipe for hot pepper jelly. I made some many years ago, but lost the recipe. I remember it had jalapenos, and maybe some other peppers. It was green in color. Thanks for your help.
Shirley in VA

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Hi Nancy, Ditto, and all of the Landers out there. I have a question that I am sure some of you can help me with. My husband is having some teeth pulled, and will be with out a partial for 2 or 3 months. I am needing suggestions for soft foods besides the usual puddings, jellos, cottage cheese, soups, mashed potatoes, and ice cream. I know he will appreciate any good ideas that you have. Thank-you. Karen, Il

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This doesn't concern food but I'm sure some of you nice members out there can help me. I am looking for a simple homemade soap recipe. Am making goodie baskets for Christmas gifts, and want to include bars of soap. Would like to be able to add lavender, oatmeal and other goodies. Thanks again Nancy for all that you do to make our day. Glad that you had a good birthday with your friends. Know that you do miss Siggy, but are thankful that you had him for so long.
Oma to 5 grandchildren 

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Quick Black Bean Soup
2 cans black beans, undrained
2 cups chicken stock
1/2 cup salsa
1 tbsp chili powder
shredded cheese, sour cream, chopped onion, fresh chopped cilantro (all optional)
also, cooked rice or pasta can be added.

Mash one can of beans with potato masher or food processor.
Pour both cans of beans into medium saucepan. Add broth, salsa, and chili powder. Bring to a boil. Top w/any or all options.
Judy/Buffalo

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For Scarlett in FL do you put flour on your waxed paper?
Leslie in TX 

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Good morning Nancy,
It is sure nice having sunlight a little earlier each day! It's also warming up some. Yea!

Faye, here is an easy and good recipe for alfredo sauce. Be careful, it can curdle if you turn the heat up too high!

Creamy Alfredo Sauce
3 Teaspoon Butter/margarine
1 Cup Light cream
1/3 Cup Grated parmesan cheese
1/8 Teaspoon Pepper Pinch ground nutmeg

In medium saucepan over medium low heat, melt butter. Add cream; cover and simmer 2 minutes. Stir in cheese, pepper and nutmeg. Serve over hot cooked pasta. http://www.nancys-kitchen.com/sauces_salad_dressing/Creamy_Alfredo_Sauce_recipe.htm
Chris in NM

For Laurine in NNY on the border who’s church is having a French dinner.

Parisian Onion Soup
14 oz. onions, peeled and sliced into thin strips - 4 med.
3 T. butter
1/2 C. dry white wine
½ to 1 tsp. Worcestershire sauce
3 1/2 C. rich beef broth - I use Swanson's in the box
Salt Freshly ground black pepper
1 garlic clove - in with onions - I use the little jar of crushed
1 T. olive oil
8 slices from a baguette or French bread
1/2 C. grated Swiss cheese or gruyere

Sauté ½ cup grated sweet onions in heavy-bottomed pot with butter until they are soft. Add the wine and broth and bring to a boil; add the remaining onions & season with salt and pepper and cook for about 30 minutes. Preheat the broiler. Peel and crush the garlic clove and stir into the oil. Spread this mixture over the slices of bread and toast under the broiler. Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler. Makes 4 servings. Posted on Nancy’s message board under soups by Chris in NM

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Many thanks to Chris in NM for posting this wonderful web address http://www.italianfoodforever.com.
on Thursday's newsletter. I just had the most wonderful chick pea soup with homemade pasta for lunch. The recipe
called for dried chick peas, but since I did not have any, I used two cans of chick peas. From start to finish the soup and pasta only took about one
hour to cook.
Millie G Josie in La.

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Broccoli or Cauliflower Oriental
2 cups fresh broccoli/cauliflower florets or 1 10-ounce package of frozen broccoli/cauliflower spears.
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 tablespoon toasted sesame seeds or sliced almonds

Steam the broccoli until tender-crisp and drained. If you want to use this as a cold dish, chill it.
Combine the vinegar, oil, soy sauce, and mustard. Add the broccoli/cauliflower and toss it with the mixture to coat it. Let the coated broccoli sit for a half hour or more to blend the flavors.
Toast sesame seeds/almonds lightly in a non-stick pan and garnish with them.
Judy/Buffalo

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For Laurine:
Years ago, I used to prepare a French dinner which included Quiche
Bretagne, Petits Pois Francais, Tartes Parisiennes and Salade Verte. Following is the recipe for

Quiche Bretagne
1/2 c. mayo
2 T. flour
2 eggs, beaten
1/2 c. white wine
1 2/3 c. crabmeat, drained, flaked
1 c. cooked shrimp
1 8oz. pkg. Swiss Cheese sliced, chopped
1/3 c. celery sliced
1/3 c. green onion, sliced
1 9" unbaked pastry shell

Combine mayo, flour, eggs & wine; mix until well blended. Stir in crabmeat, shrimp, Swiss Cheese Sliced, celery & onion. Pour into pastry shell. Bake 350, 35-40 min.
6 servings.
Athena in DE

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Jacks Fruit Salad

We call this Jack's salad because he gave us the recipe.
1 5.9 oz box instant vanilla pudding
1 cup buttermilk
1 20 oz pineapple tidbits and juice
1 11 oz mandarin oranges, drained
1 28 oz fruit cocktail, drained
1 8 oz container of cool whip.

Mix pudding and juice of pineapple and buttermilk until smooth. add pineapple tidbits, mandarin oranges , and fruit cocktail. mix well. add the cool whip. and mix well. cover and refrigerate over night.

This is my DH favorite salad. Hope you enjoy it as much as we do.
Louise, from Oregon

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Sheila in Western NY (Feb 19, 2009 newsletter). Your recipe for Irish Soda Bread struck my eye, something that I wanted to make for St. Patrick's Day this year. However, you did complete the instructions in your recipe. Could you be so kind to finish the recipe.
Betty in MD.

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Does anyone in Nancyland know if you can freeze avocado's whole or fixed ready for dip? Our grocery store is having a sell of .50 each. They have been almost $2.00 each. Our family loves guacamole dip but at the high price we could only afford it on special occasions. I was wanting to buy some and put in the freezer for later use.
Sarah, Ar

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Eggplant Parmesan

1 large (or two small) eggplants
1 cup olive oil
1 1/4 cups tomato sauce
3 tablespoons grated Parmesan cheese
1/2 pound (thin sliced) mozzarella cheese

Peel the eggplant and cut into thin slices. Brown in the olive oil and drain well on a paper towel. Place 1 layer of fried eggplant in a greased casserole and cover with some tomato sauce. Sprinkle with the Parmesan cheese and top with a layer of mozzarella, cheese. Repeat layering until all the eggplant, etc. is used (ending with mozzarella cheese). Bake at 400° for about 15 minutes. Cool for 10 minutes.
Serves 4.

JL in South Jersey

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I need your help. My niece Anna is a single mother of a fifteen month old beautiful little girl named LeiAnna. Anna works and LeiAnna goes to Daycare, in the evening it takes forty-five minutes to an hour to get home and by the time they get home and mommy fixes dinner baby girl is starving and fussing and telling eat, eat. I need some ideas of some simple meals that can be fixed ahead of time (maybe cook several meals on Sunday) and either be frozen or stored in the refrigerator so dinner can be ready quick. LeiAnna is somewhat selective in what she eats. She loves, pasta (spaghetti, mac and cheese)mashed potatoes, dumplings, peanut butter and jelly and bread. She will eat, fish and chicken nuggets, we are trying to get her to eat more veggies (but her mother doesn’t eat veggies very well)
Thanks, Jena in WV

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For Betty Ann in W. TN: In Feb. 19th's newsletter you gave the recipe for a Buttermilk Pie. I've made this pie before and my son (27) who is a very picky eater, loves it. I haven't made it in several years because even when I could eat anything, I just didn't bake very often. As I remember, getting it done enough so that the middle didn't run when it was cut was a little tricky for me. I've never been good at determining doneness of any kind of pie that can be jiggly in the center. That's the main reason I've never tried to make a pecan pie.

Do you think this could be made using Spenda? Splenda worked very good in my chocolate pie, but it was a little salty tasting. Haven't made it any more.

Reading about the kitties waking some of you up reminded me that I have a cat story. It's from the early 70's but it's still a good true story. I was newly married and my Dad made us move to Memphis. Daddy didn't like my ex and we were young. He helped us a lot.) I worked at AT&T as an operator. I went to a pet store for an unknown reason. They had some kittens. Just regular kittens, not purebreds. For the price of the litter pan and litter I could have a kitten. Sounded good to me. I'd never had a pet before. I was sleeping in because I worked different shifts everyday. out of nowhere, the kitten gave me a very rude awakening! This 1# of fur thought my nose was a toy and wanted to play. He scratched me across my nose. It hurt! I went to work with a beat up looking nose. Needless to say, we kept the bedroom shut after that. He was a funny cat. My Dad would come over and play with him and leave with bloody scratches all over his hands and arms. You should of seen Tinker (started out as Tinkerbell) when he got to go out in the first snow. That was the very first time he'd been outside, ever. My Dad could imitate Tinker shaking his back leg so funny. I still laugh thinking about it.

Sorry this is long. Got caught up in memories. My Dad died Dec. 29, 1974. In a year's time, I became an ex and I was very happy about that. Moved back to Milan and here I am married 31 years this time.
Have a Nice day.
Sandee in a 47° West TN

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With all this chat about kitties waking their owners up too early I have to raise my hand and say "me too!"  Ha ha.

My Tiki has to have me up early in the morning. Now, I've had him about 3 years and he has since learned not to jump on my face, lick my nose, nibble at my hand to wake me up.  I have told him over the years not to do this along with some scolding.  He got the message, but now he just sits on the floor, staring at me waiting for me to wake up. 
And wouldn't you know it, as soon as I am up, and he is fed, he goes to his bed to sleep for the next 4 hours!  Crazy right?

Here is my latest creation.  This one was a keeper.  Enjoy. 

Cinnamon & Espresso Cake

Cake:
1 1/4 cups + 2 TB sugar
1 TB + 2 ts cinnamon
1 1/2 ts espresso powder (such as medaglia D'oro)
1 3/4 cups all purpose flour
2 ts baking powder
pinch of sea salt
3/4 cup half & half or light cream
2 large eggs
1 ts pure vanilla extract
9 TB unsalted butter, melted and cooled
½ cup mini chocolate chips (no substitutions please)

Glaze: (I might be off a bit, as I thought of this as I went along and don't know if I wrote the right measurements, but taste it as you go along and adjust accordingly)
6 oz bittersweet chocolate morsel or block, chopped
2 TB unsalted butter, soft
Less than half a block of cream cheese, room temp
A tiny pinch of salt

Preheat oven to 350F. Butter or spray an 8-inch square cake pan. You can line with parchment paper, but I didn’t need to. In a small bowl, combine 2 TB of sugar, 2 ts of cinnamon, and the espresso powder. Set aside.

In a large bowl, sift together the flour, remaining sugar, baking powder, remaining cinnamon and salt.

In a medium bowl, whisk the half & half, eggs, and vanilla.
Pour the wet mixture over the flour mixture and gently whisk until almost combined. Don’t overmix! Using a whisk or a rubber spatula, fold in the melted butter, just until the butter is absorbed.
Pour half of the batter into the prepared pan, spread evenly.

Sprinkle the mini chocolate chips over the batter and then top with the cinnamon expresso sugar mixture. Top with the remaining batter, spreading it evenly and slowly. Spreading the top half is a bit tricky as you don’t want to spread the middle filling around, so just go slow; working inside to the outside in small little circles.
Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Please turn pan around halfway, during the middle of cooking. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Turn it out again onto another rack so it is right side up.

(The cake will look dark, very dark while it cooks, that’s the cinnamon—it’s not burning.)

For the frosting, put the chocolate and butter into a heatproof bowl and fit the bowl over a pan of simmering (not boiling!) water. Stir until the chocolate and butter have completely melted and it is super shiny and smooth. Add in the cream cheese. Remove from heat and combine well. (If it gets too thin, let it stand for about 10 minutes and it will eventually thicken up). Spread on the top of the cake and allow the frosting to set up before serving. If it does not set, put it in the fridge for an hour or more, and it will harden up.

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Nancy, I sure hope you are feeling better but I would like to tell you that you should enjoy every head-jolting sneeze. My black lab mix (Sweet Pea) does not allow me to sneeze out loud in the house. If I do she goes outside and barks for hours on end until I force her back in the house. That dog is the best human-trainer I've ever seen! She's 11 and a great pal - unless I sneeze. :0)
Kathy A - one of the group

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This is for Marlene in Florida. I hope you found someone to take care of your cat while you were away. I had a cat that had diabetics and when my husband became ill, I had a friend that was a Nurse so I hired her to come in. I lost my dear cat after my husband passed away so my heart goes out to you.
Gail

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Thank you to Julie of Ohio,
I will read all the information. My Cat is 15 and still going strong. I will give her two shots a day. But she is doing good on a low amount . I level dropped from 530 to 144, doctor said that was good. It is the cost that is hard. The bottle exp. on 7/of 10. I use a very little amount, and still have a fill bottle after a month. I can't get a bottle a month at 109.00 dollars a bottle. Thanks again for all the information Marlene of Fl.

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There was not enough room in today's newsletter for all the replies and responses.  There will be the usual Nancy's Pantry sent out from Dennis at the Prepared Pantry and tomorrow evening I will send out a catch up newsletter to post the rest of the messages.
Nancy Rogers

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Past and Present Recalls at FDA.gov http://www.fda.gov/opacom/7alerts.html

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