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.  To search for a specific recipe within the newsletter please click here.

June 14 2006 Newsletter
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New/Updated Pages
Chocolate Cake Recipes
Chicken Recipes
Lemon Recipes
Cucumber Recipes
Worcestershire Sauce

Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

Have a question for y'all..
why is it in some recipes you coat the blueberries in flour before adding? I know there is a reason. Also should this be done in all berry recipes? Thanks in advance,
Laurie in Fruitport,MI

New York Black and White Cookies

Make this classic cookie and impress your guests. This cake-like cookie has just a touch of lemon and is then frosted with vanilla and chocolate icings.
These fancy cookies are easy to make. The trick is getting them round and for that, you need a large ice cream scoop. And don’t get in a hurry. The dough must chill for an hour before baking them, the cookies must cool, and the frosting must set.

1-2/3 cups pastry flour
1/2 teaspoon baking powder
1/4 teaspoon salt

2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
4 cups powdered sugar
1/3 cup very hot water
1 teaspoon vanilla extract
1 tablespoon meringue powder (optional)
2 ounces semisweet chocolate

Baker’s note: all-purpose flour can be substituted but the cookie will not be as tender.

1. Sift the flour, baking powder, and salt together. Set aside.
2. In a medium bowl or with your stand-type mixer, whisk eggs and sugar together until smooth.
3. Add the flour mixture, milk, cooled butter, and extracts. Mix until smooth and creamy. Cover and refrigerate for an hour.
4. Preheat the oven to 350 degrees.
5. On a well greased baking sheet, use an ice cream scoop to scoop mounds of dough onto the sheet. The cookies will spread a great deal so leave about three inches of space around each cookie. With 1 1/2-inch domes of dough, only make five or six cookies per 11x17-inch baking sheet. Make sure the domes of dough are round to create round cookies.
6. Bake the cookies for 12 minutes or until the edges are brown. Immediately remove them from the baking sheet to a wire rack to cool.

For the frosting
1. Mix the powdered sugar, the optional meringue powder, extract, and hot water together. Add more water to get a spreadable consistency, if necessary.
2. Divide the frosting into two equal portions. Heat the chocolate in the microwave until melted. Mix the chocolate into half of the frosting. If the frosting has cooled such that the chocolate is mot mixing smoothly, reheat the frosting in a double boiler until the chocolate melts that the frosting can be smoothly mixed.
3. Brush the crumbs off the backs of the cookies. With a spatula, spread vanilla frosting on one-half of each cookie, on the back side, and the chocolate frosting on the other half. Let sit until the frosting becomes firm.

Baker’s notes: The meringue powder helps the frosting set with a harder finish. The meringue powder can be deleted.

CLICK HERE to respond to messages. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well. (Just clicking on your email message will not get your messages in the newsletter.) Please use the link listed above.

To Gay in LI - thanks so much for the recipes for "Francaise Fish". I'm going to try yours tomorrow.
Sounds delicious. Isn't it great to get answers so quickly. Nancy, thanks to you too for providing such a
great forum for us.
Dotty in NJ

I just joined e cookbooks linked from your site; WHAT A VALUE! I paid $18.95 for Willie Crawford*s SOUL FOOD COOKBOOK last year and believe it to be worth the price. Now I find it listed on the e cookbooks along with over 100 others. Thank you for putting us on to this wonderful value.

And THANK YOU, Nancy, for all you do for us with your News Letter. Reading your News Letter is like dessert for the mind.

God Bless, Tally    Orlando, Florida

Join The E-Cookbooks Library for Only $12.97!
(Lifetime Membership)

I hope some of you computer whizzers can help me. I have been saving my recipes on my PC file. I usually highlight and send to my email address and save on my PC file. I want to put it on a CD or floppy and do not know how. I have an old 98 window computer. My file is really getting large. I tried to find a recipe site that I could store my recipes, but have not been able to find one that is easy to use. Any suggestions would help. Betty T. Ga.

Good evening Betty in Whittier ( Where is it ? )I saw that you were looking for Black Angus Cheese bread in today's newsletter ( June 13th ) . I have this one here ...May be it won't be as good as when you are eating out but...try it.
Jocelyne in Québec

Black Angus Cheesy Garlic Bread
1 Loaf French bread
1/2 C. Butter, softened
1 C. Shredded Asiago cheese

1 C. Shredded jack cheese
1 C. Mayonnaise
1 bunch Green onions, chopped
2 Cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices & serve

To Diane in Tennessee 13 Jun newsletter
Monical's pizza is a francise in Illinois only. We are from Rantoul, Il and there was one there. The pizza is great as well as the Sweet and Tart Dressing. Would love to have a clone recipe as well.
Marilyn in Ohio

My request was that I am taking a Wilton Cake Decorating class and would like peoples recipes for
cakes and icing made from scratch. So far I've just made box mixes for my cakes and the icing recipe that we are using for class is WAY to sweet so once I get out of the class I would like to use something else. Any help would be appreciated. Also our teacher recommends we fill our cakes with something in between layers besides icing if anyone has any ideas.

For Laurie in SW Michigan and her carpet shampoo recipe. Do you think this would work on a couch to get pet odors out? 2 years ago I dog sat for a neighbor every night while she was at work and her dog had 2 accidents on my brand new couch. The smell isn't really noticeable unless you are laying your head in the place where it happened. Would love to get that odor out.

For MaggieB and her gift request. My husband is a Trooper so I can give you a few gift ideas. My first
idea is a set of nice pens that they can have and keep with maybe their badge number or name engraved on it. My husbands favorite gift was a bag type contraption that is seat belted in behind his seat in the back seat that has a place for maps and their summons books and any other items such as flash lights that they might need. I think I purchased his from a company named Galls. When my husband graduated my dad presented him with a box of doughnuts....good for a laugh but depending on the person I'd consider it before you actually do it. I thought it was kinda funny but my husband didn't think it was.

Cindy in Rochester NY welcome to Northern VA. I've lived here for 4 years now and all though there are
tons of stuff to do here I can't wait to move away from the city!

And last but deff not least I would like to say to Peg in East TN that I LOVE the way she signs her name with "Proud grandmother of an American Soldier". I think sometimes people forget our soldiers are over seas risking their lives for our freedom. I know some people don't agree with why we are at war but they are risking their lives for us none the less.
Nikki in F'burg VA

In the June l3th newsletter CC wrote she was given a good recipe for good flaky pie crust from one of students grandmother. Please share...for my pie crust is pretty tough.
Thank you. RoseMarie, TX

In the 6-12 newsletter, Joyce was asking for an easy chocolate cream pie. This is my MIL's recipe and has been around for a long time-I have used it for 38 yrs. It is very basic-which is the best sometimes.
Connie in TX

Chocolate Pie
1-1/2 c. milk (sometimes I use evaporated milk or 1/2 reg. milk and 1/2 evaporated milk)
3/4 c. sugar
3 T. flour
1/4 c. cocoa
dash of salt
1 t. vanilla
2 egg yolks-egg whites are used in the meringue

Mix sugar, flour, cocoa and salt until well blended. Put milk in 1-1/2 qt. sauce pan; stir in dry ingredients-I find a whisk does a great job. Cook over medium heat, stirring constantly, until it boils. Beat egg yolks, add a little of the chocolate mix into the yolks, then pour that into the pan of chocolate mixture (this "tempers" the eggs so they don't cook up like scrambled eggs!) Bring to boil again and cook until thickened-doesn't take too long. Remove from heat; stir in vanilla. Pour into a 9 in. baked pie shell and top with meringue. If you make the meringue after the chocolate filling is cooked, press waxed paper or plastic wrap on top of filling so a "skin" doesn't form.

Meringue:
2 egg whites
1/4 t. cream of tartar
2 T. sugar for each egg white

Beat egg whites and cream of tartar until foamy. Slowly add sugar, beating all the while, until stiff peaks form (they hold their shape when the beaters are stopped and lifted out of the meringue). Immediately spread on the hot filling-already in pie shell-spreading to the crust edges and sealing. Bake in a 350 degree oven until browned to your liking. Keep a watch-ovens vary. Let pie cool, then refrigerate.

Hi Nancy,
I've been out of pocket for a long time but am back now and catching up on all the newsletters. For Teahag in New York asking about Cottage Pudding in the June 1st newsletter. My grandmother used to make it for us too. It's basically a one egg cake with lemon sauce. I don't have her exact recipe but the one I use comes from a very old copy of Better Homes And Gardens Cookbook. Crica 1959 or earlier. It was a wedding gift to me in 1959.

Cottage Pudding
1/4 cup shortening
1 cup sugar
1 egg
1/2 teaspoon lemon extract
1-3/4 cups sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Thoroughly cream shortening and sugar; add egg and lemon extract; beat well. Sift flour, baking powder and salt; add alternately with milk, beating after each addition. Bake in waxed-paper lined 8x8x2-inch pan in moderate oven (350°F) 30 to 45 minutes. Serve warm with Lemon Sauce.

Lemon Sauce
1/2 cup sugar
1 Tablespoon cornstarch
Dash salt
Dash nutmeg
1 cup boiling water
2 Tablespoons butter
1-1/2 Tablespoons lemon juice,
fresh, frozen or canned

Mix first 4 ingredients. Gradually stir in water. Cook over low heat, stirring constantly, until thick and clear. Blend in butter and lemon juice.

This comes straight out of the cookbook. I don't think I've ever heard of canned lemon juice. I'm pretty sure my grandmother didn't use the nutmeg but everything else was right on. Hope this is what you're looking for.
Barbara in Burleson, Texas

For Leslie in Texas asking about the Pampered Chef Pizza stone in the June 7th newsletter. I have several of their stoneware products and you do not need to season them. They suggest you cook something oily on them the first time but I don't remember if I did that or not. The main thing to remember is NOT to wash them with soap of any kind. It will make what you cook taste funny. My niece sold Pampered Chef for years and I went to lots of parties. In time your stone will darken and not look too great but that's OK. It's supposed to do that.

Pampered Chef has little brown scrapers that you clean the stone with under running water then just blot dry with something that doesn't leave fuzz on the stone. I keep all my stoneware in their original boxes but a lot of people don't and it doesn't seem to really matter according to what my friends say. I guess I just didn't want to take any chances on having them break. You can cook anything on a stone that you can cook on a cookie sheet.
Barbara in Burleson, Texas

I am sending this suggestion onto Joyce in Texas. A few years back we went to a wedding and I went to a photo shop and purchased a beautiful leather photo album. Then I took it to a bookstore and had their name printed on it. It was well received. Just a thought Joyce from me to you. Good luck.
Carolyn in Ohio

For Barbara S. from Omaha , Ne. concerning the orange sherbet.

What size cans of condensed milk, and when you said freeze, is that a ice cream freezer or a regular refrigerator freezer?
Thanks J. T.

Nancy,
This is for Marilyn in Ohio and Dianne in TN. I enjoyed Monical's while visiting my daughter in Danville, IL. My hubby (and me!) is crazy about the Sweet and Tart Dressing from there and I would love to have a clone recipe for the dressing. I told my daughter that the only 2 things she has really done wrong in her life is move away from Texas (and her mother) and introduce me to Monical's dressing!
If anyone has a clone recipe for this dressing, please send it to Nancy.

Nancy, this is a big thank you for all the work you put into this newsletter. I am disabled and my computer is a major part of my life and I thank the Lord for letting me discover it.
Merry in very hot Texas

This is for the lady who wanted a recipe for boiled apple dumplings. My mother made these when I was a kid and I'm 66, so it's an old one. Hope this is the one she is looking for.
Susan from Beavercreek, Ohio

BOILED APPLE DUMPLING
Peel, halve and core 5 or 6 apples.

Put desired amount of sugar and cinnamon and a piece of butter in each apple. Put halves back together and wrap with following Bisquick Dumpling recipe, forming snowballs.

(Pat out enough dough to cover 1 apple. Put dough in hand, place apple in dough and work dough around apple to completely cover and seal it.)

Pierce dough several times with fork.

Place in large pot of boiling, lightly salted water and boil for about 45 minutes.

Remove with slotted spoon.
Serve hot with milk and sugar or Nutmeg Sauce.

BISQUICK DUMPLINGS
2 cups Bisquick
3 tbls sugar
2/3 cups milk
Mix to form soft dough.

NUTMEG SAUCE
1 cup water
1/4 cup butter
1 tbls. Cornstarch
1 cup sugar
1/2 tsp. salt
1/2 tsp. Nutmeg

Melt butter in sauce pan and add water. Mix sugar, salt and cornstarch together and add to pan. Heat slowly over medium heat stirring constantly until sauce starts to thicken. Add nutmeg and continue stirring until thick. Remove from heat

This is for Doris in Ok. City and all other who are overrun with mint. I put a hand full in my garbage disposer, turn of the HOT water and run disposer for a few seconds. Makes the whole kitchen smell fresh. I only have lemon mint...Margaret..Tulsa, Ok.

I am looking for a recipe I used to make years ago and I am sure some of you out there will have it. It is called Friendship Cake. You use a starter made of a mixture of canned fruit and to make the cake you start with a cake mix but that is pretty much all I remember. I don't remember who sent in the starter for the Amish Friendship Bread, but thank you. I really do need to get my recipes organized! I have some on the computer, a bookcase full of cookbooks plus an overflow, then more in folders! Some day I will get time to do this!

Keep up the good work Nancy! I look forward to getting it each day, if it were not for that I would not get on-line as often.
Kay, Indy

Hi all,
My sister in Ohio just emailed me looking for a recipe for sugar cookies made from a cake mix. She lost hers and has checked the cake mix boxes without results. Since I have always raved about this site, she asked that I post for this recipe. Hope you all can come through for me.
Gloria (SC)

This is for Dorry in Va. on June 6 ask about keeping birds out of the garden. I recently saw a garden that
had fence posts with plastic bags tied on the posts and just blowing and rattling in the wind and no birds
in site. I love this site and Nancy for all the hard work and furry friends for being helpful.
Sue in MI

Page 1     Page 2

New/Updated Pages
Chocolate Cake Recipes
Chicken Recipes
Lemon Recipes
Cucumber Recipes
Worcestershire Sauce

Free Downloadable Publications and Cookbooks
(in pdf format)
Free Cookbooks and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

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