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 15 2006 Newsletter
Page 4

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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)

For Nikki, F'burg VA, who wants a buttercream frosting recipe less sweet than the one required in her cake decorating course (6.14.06).
Alex

BUTTERCREAM BANANA FROSTING
from Emma (Alicia's Kitchen)

1/4 cup butter
1/8 teaspoon salt
1/2 cup mashed banana
1/4 teaspoon white vinegar
3 1/2 cups sifted confectioners; sugar
chopped pecans, toasted, for topping, optional*

Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with confectioners' sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until
golden brown and aromatic.

BUTTERCREAM FROSTING W/ALMOND EXTRACT & CHOPPED WALNUTS
(from Texas White Sheet Cake submitted to NK by Mary Jo in MD)

1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups 10x sugar (1 lb. box)
1/2 tsp. almond extract
1 cup chopped walnuts

Combine butter and milk in saucepan.
Bring to a boil.
Remove from heat and add sugar and almond extract. Mix well.
Stir in walnuts.
Spread over warm cake.

LEMON BUTTERCREAM FROSTING
From Betty Crocker's New Cookbook: Everything you need to know to
cook.
http://forums.about.com/
Frosts one 9"x13" cake or one 8" or 9" 2-layer cake.*

3 cups powdered sugar
1/3 cup stick butter, softened
1 to 2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Mix powdered sugar and butter in medium bowl. Stir in lemon juice and lemon zest. Beat until smooth and spreadable.

* To fill and frost one 8" 3-layer cake:
4-1/2 cups powdered sugar
1/2 cup stick butter, softened
3 tablespoons lemon juice
1 teaspoon lemon zest

For Betty T in Georgia (Moving files to a CD)

If you have a CDRW on your computer open your program that goes with the writer and highlight the files that you want to copy. The program will copy them on the CD If your file is very large I would not suggest putting it on a floppy. Hope this helps some.
Lurinne in MS

This is for Gem who asked about heavy cream.

Gem, I buy my heavy cream at Walmart all the time. It is in the dairy case near the milk, buttermilk, half-in-half, coffee creamers, etc. It comes in a half pint (2 cups) cardboard carton container. You can also buy it in a larger carton that must be about a quart. At my Walmart, the cartons are mostly blue. Hope this helps! Anna in MO

for Rose Marie (6-14) about pie crust:
I must have tried two dozen crust recipes but NaNe told me to go back to my mom's crust (Crisco Lard) recipe but use have butter and half lard. Now, I use the Crisco Butter sticks instead of any lard. NaNe told me (over 40 years ago) that the "secret" for flaky. buttery crust was not to over work the dough and to use ice water. I am the only one in "my set" of friends that still makes homemade crust. My hubby and family like my crust, so it is a success for me! I know other great cooks have their own favorite crust, too.
CC

Jewel's Crisco Crust (died in '78 at 61...a wonderful cook and mother)
1-1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup (1/2 stick butter flavored Crisco)
3 tablespoons ice cold water

Heat oven to 425 degrees. Sift flour before measuring. Spoon lightly into dry measurement cup and level without shaking or packing down. Combine flour and salt by lightly tossing with forks. With a pastry blender cut in Crisco until uniform. Mixture should be fairly coarse. Sprinkle with ice cold water (I keep 4-5 ice cubes in my bowl of water) a tablespoon at a time. Toss with a fork. Work dough into a ball with your hands. Press dough into a flat circle about 3/4 inch thick onto wax paper that has been lightly sprinkled with sifted flour. Roll dough into a circle about 1-2 inch larger than inverted pie plate (9 inch). Gently ease dough into plate. Be careful not to stretch the dough. Trim 1.2 inch beyond edge of plate and fold under to make a double thickness of dough around rim and flute with fingers.

For a single crust baked with filling, bake according to time and temperature recommend for filling use. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425 degrees for 10-15 minutes until brown as desired.

Note: I use my mother's old 10" Pyrex pie plates. I make a double batch of dough but only one at a time. Then, I combine 1/2 of one ball of dough and a whole ball of dough into one 10" pie crust. Left-over dough and scraps of dough are placed on a cookie sheet and sprinkled with cinnamon and sugar and baked per pie crust directions. It won't take 15 minutes. My family calls these pie sticks and they are gone as soon as the are cool enough to "snatch and eat". Also, I do not double the crust under at the rim as suggested by the Crisco recipe. As I stated before I now use the butter-flavored stick Crisco when I am making pie crust. This way works for me!

Regarding what to give a law enforcement graduate. When our Pastor's son graduated from the State Patrol Academy we donated a tree planted in his honor. Hope your all enjoying your summer so far. I wanted to mention that I had a picnic here this past Saturday with over 25 people and had baked the root beer float cake and the chocolate cake with the icing in it and they were both huge successes and also the baked pineapple went over well. Thanks to all who sent in those recipes.
DSL in O"hi"O

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For the poor Betty T who got the Recipes addiction and needs help( June 14th newsletter ) :)) from Jocelyne in Québec

First of all why do you send yourself the recipes ? Wouldn't be easier to copy them in Word annd save them in classified files like Meat , desserts etc...?

May be you can check on that site for a FREE recipes organizer to download. It might helps...
http://www.programurl.com/home_hobby_softcuisine.htm

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Good day to you Nancy, Siggy, Ditto and all you intelligent people who read this newsletter! I have made a boo-boo & need help from anyone who can remedy the situation I created. I have been making my own green tea, heating the tea bags in my favorite pot. Yes, you guessed it...the stain in my pot appears to be permanent since all my efforts to remove them is fruitless. Chlorox wont even put a dent in the stain. If any of you might have a solution for me to use, I would greatly appreciate it. Thanks in advance and if any suggestion works I will surely let you know. What a wonderful NEWSLETTER!
Muriel in PA

For Nikki in VA re: buttercream frosting - you might try adding about 1/4 cup cornstarch to a recipe and also a little dash of popcorn salt (if you are not already using it) but the buttercream is all powdered sugar so is bound to be sweet.
Millie in MO

Hi Nancy,
I just copied a recipe for Easy Cobbler sent by Sue in Flo. It calls for self-rising flour - is it possible to make self-rising flour by adding baking powder to the flour? I'd love to try this recipe. Thanks for this wonderful newsletter.
Teri from Calgary

Laurie the the reason that the berries are coated with flour in the recipes , is so that they will stay in place and not all sink to the bottom of the muffin, breads or cake or whatever they are going into.
Hope this helps
Nancy from NB

Hi: Thanks to the women who tried to help me with my tile and mop problem. I thought that there might be something that I could add to the water so that smearing doesn't occur. I have ceramic tile and it's all through the house. This is not uncommon in Phoenix due to the heat here, but, it's too big of a job to get on my hands and knees. I have to use a mop.
Phyllis in Phoenix.

I submitted an email yesterday regarding the request for gifts for an Academy graduate. Here is a link that will be very helpful, I made an error on the name of the Company in a previous email. The company is called Galls www.galls.com

Galls is a great source for quality, in-stock public safety equipment and apparel. They carry the latest in law enforcement equipment, law enforcement uniforms, fire/rescue and emergency medical gear, plus much more.
Thanks, Linda

I recently read in this site a recipe for roasting vegetables. I am specifically looking for Cauliflower recipes. I have been in and out and I failed to remember where or when this was listed. I will go back through the recipes I have saved. Thanks to anyone who might remember this. Nancy, I really admire your ability to keep this group going with your wonderful site. I think its just wonderful.
Eleanor/NC

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

Ditto and Siggy's favorite store(s)
Shop at PetSmart.com

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