The purpose of this recipe newsletter
is to post requests and replies, and recipes from our recipe family
(members) and to post all their great tried and tested (TNT) recipes.
July 15, 2006
Page 1
How to print out only part of the newsletter
1. Drag the mouse over text (with the left mouse
button pressed.) It will highlight the part of the
newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key
and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted
and not the entire page.
This is for Gracie that
wanted a jelly or jam recipe. If you buy a box of Sure Jell
which you will need anyway to make this, there's recipes for
every kind of jelly & jam inside.
Annette in MS
Again I can't sent the
email message out to the members because Yahoogroups is
taking hours and hours to go from when I sent it and when
the pending status comes up. In order to send out the
message it has to turn to pending and then I can approve it
to send out to our members. The email message will be sent
out tomorrow. I have no control over it.
Nancy
Hi Nancy
This is in response to Carol in San Diego. I know exactly
what you're talking about. I'm from Iowa and my dad and I
loved yellow corn. We'd go to
my uncle's farm and head to the field to get the brightest
yellow corn we could find! Back in Iowa it was referred to
as field corn and no where in CA. are you going to find it.
Like you I looked for many years out here. So to get my FIX
of yellow corn I take a trip back to Iowa and get my FILL!!
lol
Barbara in Turlock, CA
Nancy, hopefully it is
not hot in Texas but I do know that the temperature can get
to 110. Hopefully you and the 4 legged associates are doing
fine. Thank you so much for all the time that it takes to
put together and send out the newsletter. I know that I am
not the only one that appreciates it. I am sorry but I
didn't save the name or the newsletter that the person
wanting a recipe for Pumpkin Whoopie Pies. This recipes
frosting or middle part is different than any of I have
seen. I have had time to look up in my Amish Country
Cookbooks and in the Volume III by Das Dutchman Essenhaus is
a Pumpkin Whoopie Pies submitted by Karen Hochstedler,
Bakery.
Pumpkin Whoopie Pies
2 cups brown sugar
1 cup vegetable oil
1½ cup pumpkin pulp
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1teaspoon soda
1 teaspoon vanilla
1½ tablespoon cinnamon
½ tablespoon cloves
½ tablespoon ginger
Cream sugar and oil. Add pumpkin and eggs. Add flour, salt,
baking powder, soda, vanilla and spices. Mix well. Drop by
heaping teaspoons onto greased cookie sheet. Bake at 350ºF
for 10 to 12 minutes. When cool, put cookies together with
cheese frosting in the middle.
Everyone have a cool and great day.
Susie Indy, hot and humid Saturday is was 93º
Hi Nancy,
Here a three recipes using beets that Judy from FL asked for
in the July 13th Newsletter.
Rose Marie
Mystery Chocolate Cake
1-1/2 cups well-drained, mashed, cooked beets
1/2 teaspoon vanilla extract
1 3/8 cups + 1 tablespoon white sugar + 1 tablespoon white
sugar
7/8 cup + 1 tablespoon vegetable oil
3 eggs
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
6 tablespoons cocoa or carob powder
Preheat oven to 350 degrees F (175 degrees C). Grease and
flour one 9 x 13 inch pan. In a large bowl, combine beets,
eggs, vanilla, oil, and sugar. Mix with an electric mixer on
low speed until well combined. In a separate bowl, mix
together flour, soda, salt, and cocoa. Add to the creamed
mixture, beating together well. Pour batter into prepared
pan. Bake for 25 to 30 minutes until done. Cool and frost
with your favorite icing.
Makes 1 -9x13 inch cake
Beet Surprise Cake
Servings: 18
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175
degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa,
melted butter, eggs, honey, milk, and 2 teaspoons vanilla in
a large mixing bowl. Stir in beets. Beat 2 minutes at medium
speed of mixer. Pour into prepared pan. Bake at 350 degrees
F (175 degrees C) about 40 minutes. Cool and frost. To make
frosting: combine cream and cream cheese, 1 teaspoon
vanilla, and pinch of salt. Add confectioners' sugar, beat
until fluffy. Spread on cake. Add nuts if desired.
Blush Cake
Serving Size : 12
I like this cake because it is unusual and it's one
additional way to use our beets from the garden!
1-1/4 C All-Purpose Flour
1 C Granulated Sugar
1/4 C Cocoa Powder
1 Tsp Baking Powder
2 Lg. Eggs
1/2 C Red Beets, cooked & grated
1-1/2 Tbsp Honey
1 Tsp Vanilla Extract
1/4 C +2 Tbsp Butter Or Margarine -- melted
1/4 C Milk
Cream Cheese Frosting:
1- 3 Oz. Pkg. Cream Cheese
1 Tbsp Milk
1 Tsp Vanilla Extract
2-1/2 C Confectioner's Sugar
Combine flour, sugar, cocoa and baking powder in a large
bowl. Set aside. With an electric mixer beat eggs, beets,
honey, vanilla, butter and milk in another bowl. Add dry
ingredients to egg mixture and beat on medium speed for 2
minutes. Pour into a greased 8" square cake pan. Bake at 350
degrees for about 40 minutes. To make frosting: Blend cream
cheese with milk and vanilla. Gradually add sugar. Beat
until smooth. If too thick, add more milk, 1 teaspoon at a
time. When cake has cooled completely, spread on frosting.
So you're looking for a
snickerdoodle recipe. We have a number of snickerdoodle
recipes on our site,
www.preparedpantry.com. You can go there and find
snickerdoodles in a number of variations. Below is a recipe
for snickerdoodles with chocolate chips.
We also have a snickerdoodles mix that is very good. It is
made with butter instead of shortening so you have the
butter flavor and no hydrogenated fat. You can see the
snickerdoodle mix here. Save up to 20% plus use the discount
code "nancy123" and save an additional 20%.
Dennis Weaver, The
Prepared Pantry
Chocolate Chip Snickerdoodles Recipe
This is simply a snickerdoodle
recipe with chocolate chips added. With the addition of
chocolate chips, flour was increased just slightly and they
seem to take just a bit longer to bake. You can use either
milk chocolate or semi-sweet chips.
Bakers notes • Spoon the flour lightly into the measuring
cups. If you scoop the flour, you will pack the flour into
the measure and have too much flour resulting in a drier
cookie.
• Do not beat the dough any more than necessary to combine
the ingredients. Extra beating will make the cookies tough.
Ingredients
1-1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla
2-1/2 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1 cup chocolate chips
2 tablespoons sugar
2 teaspoons cinnamon
Directions Preheat oven to 375 degrees.
1. Cream together the
sugar, salt, and butter. Beat in the eggs one at time.
Continue beating until the mixture is light and fluffy, at
least four minutes. Add the vanilla.
2. Add the flour, cream of tartar, and baking soda and mix
until combined. Add the chocolate chips. Chill the dough for
one hour.
3. With your hands, form the dough into one-inch or slightly
larger, balls. Mix the remaining sugar and cinnamon
together. Roll the balls in the cinnamon-sugar mixture.
4. Place the balls on an ungreased baking sheet about 1 1/2
to 2 inches apart and bake for 11 minutes or until done. Do
not over bake. Cool on wire racks.
Hi Nancy,
I read about the ways folks are keeping things cool at
picnics and patio parties. We have a thermal server that is
pretty neat. It's stoneware and you pack the outer bowl with
ice or ice water and then place the inner bowl on the ice.
The lid seals both. It can also be used to keep hot foods
warm by placing hot water in the outer bowl.
Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to
sign up for for our free recipe exchange newsletter. It is sent each day
except Friday.
