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 27, 2006
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Updated Pages
Pork Chop and Other Pork Recipes
Blackberry Recipes
Cobbler Recipes

Email address to send replies, requests and tried and true recipes. If responding to a recipe posted in the newsletter please include the date and the name of the member submitting the recipe.

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Hi Nancy,
This is my favorite recipe from our last newsletter. Peanut butter and chocolate make a great combination and this recipe makes a very pretty brownie.  We wanted to share this recipe with those at Nancyland.
Have a wonderful day.
Dennis Weaver, The Prepared Pantry

Peanut Butter Swirl Brownies

In our last issue, we had a recipe for cream cheese swirled through a brownie batter. This is different—chocolate syrup swirled through a peanut butter brownie. We think that you will like it.

This recipe calls for chocolate syrup. It really doesn’t matter what kind. Commercial syrup works fine but so does homemade. If you need one, get a recipe for homemade chocolate syrup here.

1/2 cup butter
2/3 cup peanut butter
1 1/2 cups brown sugar
1/4 teaspoon salt
1/2 tablespoon vanilla extract
3 large eggs
2 tablespoons milk
1/2 tablespoon baking powder
1 1/4 cup all-purpose or bread flour

1/2 cup chocolate syrup

Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.

1. With your stand-type mixer, beat the butter and peanut butter together until soft and combined. Add the brown sugar and salt. Add the extract.
2. Beat in the eggs one at a time until the mixture is light and fluffy. Add the milk. Add the baking powder and flour and beat until well combined.
3. Scrape the peanut butter batter into the prepared pan. Spread smooth. Pour the chocolate syrup onto the batter in pools.
4. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
5. Bake for 40 to 45 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.

Hi everyone, I've seen a few recipes that call for cake mixes without pudding in the mix. All the ones I've seen have pudding in the mix. Where would one find these cake mixes without pudding?

Again Nancy, thank you for this wonderful site. I love reading all the great information imparted by the family. Keep well Nancy. Hugs to you and pat for the cats.
Betty in Hot and humid Whittier in So. Cal.

Crockpot Breakfast Casserole
6 eggs, beaten
1-1/2 lbs of bulk sausage browned and drained
1-1/2 cups milk
1 cup shredded cheddar cheese
8 slices bread, torn into pieces
1 tsp salt
1/2 tsp dry mustard
1 cup shredded mozzarella cheese

Mix together all ingredients except the mozzarella cheese. Pour into slow cooker. (greased). Sprinkle mozzarella cheese over top. Cover and cook on high 2 hours and then 1 hour on low.
Lisa-Union Bridge, MD

Zucchini Omelet
1 cup grated raw zucchini
1/4 cup chopped onion
2 Tbsp margarine
4 eggs, beaten
1/2 tsp salt
1/2 cup grated cheddar cheese
4 strips bacon, browned and crumbled

Sauté zucchini and onions in margarine in skillet until tender. Combine the eggs and salt and pour over mixture in skillet. Cover and cook on low heat just until set. Sprinkle over the top the cheese and bacon.
Lisa-Union Bridge, MD

Hello Nancy, Ditto and Siggy. Here is an Apple-Cream coffeecake that is really delicious.

1/2 cup chopped walnuts
2 teaspoons cinnamon
1 1/2 cups granulated sugar
1/2 cup butter or margarine
2 eggs, unbeaten
1 teaspoon vanilla extract
2 cups sifted regular all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup commercial sour cream
1 large apple or 2 medium

In bowl mix walnuts, cinnamon and 1/2 cup sugar. Start heating oven to 375 degrees. In large bowl, with mixer at high speed, beat butter until creamy; gradually add 1 cup sugar, beating until light and fluffy and scraping the bowl and beaters now and then with a rubber spatula. Add eggs one at a time, then vanilla, beating until blended.
Sift flour with baking powder, baking soda and salt; now at low speed, beat flour mixture into batter alternately with sour cream. Spread half of the batter in well greased 9-inch tube pan with removable bottom. Top with pared, cored thinly sliced apple; sprinkle with half of walnut mixture; top with remaining batter then rest of walnut mixture.
Bake 40 minutes or until cake tester inserted in center comes out clean. Remove coffeecake from oven and let it stand in pan on wire rack 30 minutes. With metal spatula loosen cake all around side. Then by top of tube, lift cake still on base from pan; let cool on wire rack. Loosen from tube and base and lift to serving plate. Serve..
SO GOOD!!!!!!!!!!!!!
CorWilliamson from Boston area

Lemon Pudding Cake
5-6 Servings

3 eggs, separated
1 tsp grated lemon peel
1/4 cup lemon juice
3 Tbsp melted butter
1-1/2 cups milk
3/4 cup sugar
1/4 cup flour
1/8 tsp salt

Beat egg whites until stiff peaks form and set aside. Beat egg yolks. Blend in lemon peel, lemon juice , butter and milk. In separate bowl combine sugar, flour and salt. Add this to the egg lemon mixture, beating until smooth. Fold into beaten egg whites. Spoon into slow cooker. Cover and cook on high 2-3 hours.
Lisa-Union Bridge, MD

For Janice in Illinois
My mother-in-law shared this laundry “recipe” with me many years ago, and it really whitens and brightens white cotton underwear and white socks. Add 1 cup Tide laundry detergent (powder), 1 cup dishwasher detergent (powder), and 1 cup Bleach to Hot water and start washing machine long enough to dissolve detergents. Add white clothing. Soak overnight, next day wash clothes as usual using a normal cycle. You may want to wash them twice
because this “recipe” is powerful. I only did this treatment once in a while, not every time I washed whites.

This was a real lifesavor when my son was growing up, his white socks were really dirty!
Hope this helps. Nancy in Virginia

For Mike in Montreal, about canning corn, first one need a pressure cooker for all veggies when canning. and fallow manufacture instructions on canning, Kerr and Ball both put out great books in canning just about everything. I cut the raw corn from the cob. and put into sterilize jars do not over fill as corn will increase in volume while cooking. fill jar with sterilized water after corn has been put into jar. Yes you may can without using salt. I have done this for years with good results. I usually only can corn in pint jars. But find that my family likes frozen corn better than the canned corn. I do both.
Hope this helps AK from CA

Hi Nancy,
Cats in the July 26th Recipe Exchange Newsletter, pg.1, asked for an "Apple Frittter" recipe. She said it was fruit dipped in batter, well, I found a recipe in my copy of "The Fanny Farmer Cookbook". I sure hope it is the one she was looking for.
Rose Marie

Fruit Fritters
Serves 8 to 10
Use peeled apples, bananas, or pineapple, cut in pieces no more than 1/2 inch thick.
For the batter:
2 eggs
2 tsp. granulated sugar
2/3 cup milk
1 tsp. vegetable oil
1 tsp. lemon juice
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Vegetable oil for frying

5 cups fruit, in large, bite size pieces
Confectioners' sugar

Beat the eggs until light. Add the granulated sugar, milk, vegetable oil, and lemon juice and mix until blended. Add the flour, baking powder, and salt and stir until smooth. If possible, refrigerate for an hour of so before using. Pour about 2 inches of vegetable oil into a heavy skillet and heat to 370 º F. Turn the oven on to 250 º F. Pat the pieces of fruit as dry as possible. Spear each piece with a fork and dip it into the batter, letting only excess batter drain back into the bowl, then lower it carefully into the hot oil. Don't over crowd the pan: fry about 6 pieces at a time. Allow about 2 minutes until the first side is golden brown, turn with a slotted spoon, and brown the other side. Drain on paper towels, patting to absorb the excess fat. Keep finished fritters warm in the oven until all are fried. Dust with confectioners' sugar and serve.

Hi all
I need help - I have never found self-rising cornmeal in any store here in central California. I have recipes which call for it and I was wondering if I can mix up some myself. Do any of you have the formula for self-rising cornmeal?

Thanks to the individual who sent in the refrigerator cookie recipe - I apologize, I don't have her name here . I will try making the cookies as soon as it is cool enough for me to move away from under the air conditioner.
Carolyn in Los Banos.

Hi there Nancy and friends. Hope all is well with fur babies and that they are keeping you entertained. It sounds as if they do plenty of that! I have a recipe “search” for anyone out there. I was listening to our local news this morning and the guest was talking about a Fiesta Hispana that is the festival of the weekend. He was listing some of the food being served, and he mentioned Spanish Corn with mayonnaise and peppers. From the way he talked, it sounded as if it were some type of traditional dish. Anyway, to me it sounded interesting, so if anyone out there is familiar with something like this, I would love to give it a try. Perhaps it is an area related recipe.
I live in Northern Illinois.

Thanks in advance! Love this newsletter. I have learned so much from recipes to household hints.

Hello, Everyone........This request is from Betty Isleib, in the 7/26 'letter.
Here are a few of our crab dressings for fish, etc....

Crab-Mushroom Dressing for Fish-Shrimp-or-Pork Chops
3 T. margarine
2 T. minced celery
2 T. minced onion
1 1/2 c. thin sliced mushrooms
1/2 c. cleaned crabmeat
1 1/2 c. small fresh bread crumbs (we crumb leftover bread in the blender, & freeze till needed)
1/4 c. mayonnaise (we like Helllman's)
1/8 c. heavy cream
Big dash seasoned pepper
1 strip bacon, lower fat is fine

In margarine, cook celery and onion till yellow; add 'shrooms and sauté 5 more minutes. Take off heat and stir in all other ingredients except bacon; mix well. For fish, mound on filets; cut bacon strip in half crosswise , then lengthwise, and using one fatty and one lean piece on each, make an X over each mound. Bake at 350 till fish flakes toward the thick part when pierced gently, and dressing is just slightly browned. (about 25-30 minutes for 1/2" thick filets. ) Serves 2; easy to multiply.

Fat-Fightin' Crab Filling
1/4 lb. lump crab
1 T. regular or reduced fat mayonnaise (but NOT no fat)
1/3 c. red or yellow bell pepper, minced
2 T. fresh parsley, snipped
Dash each garlic powder and pepper
Topping

Use long thinnish filets; use a no fat spray on the foil for the fish. Salt and pepper them on both sides and put on foil skin side UP; spoon the dressing onto the thicker ends, fold over the thin ends and tuck underneath or use a pick to secure. Cover with a piece of parchment paper, then seal with foil. Bake at 450 for 20 minutes, on middle rack of oven or higher.
Meanwhile, make topping: Heat 2 tsp. canola oil and saute' 1 tsp. minced garlic in it.
When garlic is fragrant, stir in 1/4 c. fresh bread crumbs till golden, 3-4 minutes; take off heat and stir in 1 T. lemon, lime, or orange zest plus just a little salt and some pepper. When fish is ready, spoon crumbs over top and serve. Serves 2, easy to multiply.

Classic Crab Dressing for Fish and Shrimp and Lobster
2 slices regular supermarket bread, crust removed, cut in tiny cubes
1/2 lb. cleaned crabmeat
2 T. mayonnaise (we like Hellman's)
1/4 tsp. red Tabasco
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. yellow mustard
1 very small onion, minced
1/4 c. finely minced bell pepper
2 T. butter

Mix bread, crab, mayo, and seasonings and set aside. Sauté onion and bell pepper in butter till they're soft; stir into dressing.
Pre heat oven and stuff the seafood or mound dressing on top if making fish.
Melt another 3-4 T. butter and add a dash of garlic powder to it; brush onto dressing, and pour any left-over around the seafood. Bake as required for the dish you are making.
Serves 4 or 5
easy to halve as well as multiply.

We always "gild the lily" and have a red seafood sauce/tartar sauce/green sauce/drawn butter also with these ! Enjoy. Marilyn in FL

For Janice I use some baking soda in the wash load to get things white when I don't want to use bleach.
Rosie G in Pa

Hi Nancy,
Betty T. in Ga. in the Recipe Exchange Newsletter of July 26th, pg. 2, asked for a recipe for fig newtons. I have this one from one of my other newsletters that I get also. I hope it is what she was looking for.
Rose Marie

FIG NEWTONS/kitchen crafts and more
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1-3/4 cup flour

Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients. Mix well and refrigerate for 1 hour. Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes. Let cool and cut into squares.

This is for Mike in Montreal...I'm sending a link from the Iowa State University Extension Service with their recommendations for canning sweet corn:
http://www.extension.iastate.edu/Publications/

Personally, I prefer to freeze my sweet corn as it requires a few less steps (you can just place it in freezer bags and you're done instead of processing it in jars). Also, one tip I would pass on-after you blanche the ears, place one end in the hole of an angel food cake pan or bundt pan and use an electric knife to cut the corn off. I also have some screw-in corn holders that can be boiled with the corn (they're from Pampered Chef) - I put one in the small end of the corn before I boil it - no burned fingers when I'm cutting off the corn! Hope this helps.
Becky from Iowa - the Sweet Corn Capitol of the World

Nancylanders: I'm looking for an easy to prepare TNT recipe for bran muffins, hopefully one that uses some type of bran breakfast cereal, but any GOOD recipe would be appreciated.
Mr. Myron Drinkwater - Lake Forest, CA

Hello:
For Karen posting her message on July 27, about mashed potatoes--
I do not peel the potatoes; I wash and remove any blemishes. I boil, and drain and mash. The skins dissolve in the mashed potatoes and you don't lose all the nutrition of the skins. Plus it adds volume to the mashed potatoes.
When making potato salad, I boil then pop the skins off after cooking. they come off so easy.
Glory from AZ

In July 27th issue Janice from Illinois ask for advice on how to make clothes whiter other than bleach. I use Oxyclean powder that you can buy almost anywhere. One scoop and my clothes are much whiter and brighter.
Try it and see what you think.
Nancy in Ohio

Hi All in Nancy land. I have not been able to catch up on my reading this summer. I have a question about eucalyptus. How can I root this. I want to plant more trees in the yard and don't know if I need to plant the little seeds that are on the plant or break off a branch. So far neither has worked for me. What is the trick.
Help! Bobbie in NC

Hi All This is for Walter that wants fish recipes. My husband is also Walter and he cooks a lot of fish when he is at the beach. Everyone loves his cocktail sauce and Clam Bake

Walt's Shrimp Cocktail Sauce
1-1/2 c. ketch up
1/4 c. lemon juice
1 T. Worchestshire sauce
Several dashes Texas Pete Hot Sauce
2 Heaping T. ground horseradish
1 T. sugar
salt & pepper to taste

Mix all and refrigerate. This should be enough for 1 to 2 lbs. shrimp.

Seafood Butter Sauce
1 c. melted butter
1/3 c. lemon juice
1 T. minced garlic
1 T. cajun spices
1 T. Texas Pete Hot Sauce
Heat all. and serve with shrimp, crabmeat, or broiled fish.
Bobbie in NC

Additional thanks to Betty-Canada and Dorothy-VA for the Blueberry Muffin recipes. Blueberries are very plentiful this year around here and I will have some wonderful recipes to make for my son when he comes home.
BG in Indy

In the July 23-24 newsletter, Rose Marie offered recipes for Chocolate Macaroon Cake, and Chocolate Coconut Bunt Cake. If she would post them, I would appreciate the recipes.
Thanks. Linda in OK.

Hi Nancy,
Sue in Fl asked for the Strawberry Tunnel Cream Cake in the Recipe Exchange Newsletter for July 26th. This is not a true tunnel cake because the filling doesn't bake in the center of the cake, it uses a purchased angel food cake which you cut out the center and add the strawberry cream cheese filling.
Rose Marie

Strawberry Tunnel Cream Cake
Yield: 1 cake
12 oz prepared angel food cake
2- 3 oz packages cream cheese, softened
14 oz can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
1/3 cup ReaLemon® Lemon Juice from Concentrate
1 tsp almond extract
1 cup chopped freshed strawberries, thawed and well drained
12 oz container frozen non-dairy whipped topping, thawed (5 1/4
cups)

Additional fresh strawberries, optional. This impressive and elegant dessert holds a creamy surprise inside moist angel food cake. Invert cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick. Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size pieces; reserve. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon® brand, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top of cake. Frost with remaining whipped topping. Chill 3 hours or freeze 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.

TNT gluten-free recipes for such baked goods?
Thanks! ~ Kris in Montague, MI ~

Hey Kris,

My parents are both GF and dairy but I've learned to cook for them. We use Bob's Red Mill all Purpose GF Baking flour for baking (just remember to add 1 tsp. Guar Gum per cup of 'flour'.) Dad has a bread machine and bakes his own bread with Bob's Red Mill GF bread mix. I'll send along his secret recipe. (-: You may have to adapt this to your area. It works great in Tucson.

1-bag Bob's Red Mill Bread Mix GF
1/4 cup potato starch
1/4 cup Rice flour
1 tsp. yeast for bread machine
1 Tbls. Guar Gum
2 eggs
1/4 cup olive oil
1-2/3 cup liquid (milk or water)

Set your machine to only do one rise. He bakes his in the bread machine, I use the quick dough setting, let it rise in bread pan and bake in oven. Either way it's pretty good. We have a bakery called Silly Ack that makes wonderful bread but they use milk and we can't use that. So....when you want to make a cake or whatever just use your favorite recipes and the GF baking flour with guar gum. His favorite cake is the Texas Sheet cake. Cocoa is the only chocolate they can use. I guess reading labels is the most important thing.

Stay healthy
Penny from Wisconsin

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