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

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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)

I would like to know how much baking powder I need to use if I am using regular flour. The recipe I am doing is calling for 3 cups of self raising flour.
Terry

For those that ordered the recipe book
Recipes from the Flock
the cookbooks will be sent out by Monday.  I really appreciate that have already ordered the cookbook. 

There are still some cookbooks for sale.   This small church and was so supportive when Joe had his cancer operation.  I would consider it a personal favor if our recipe family members (and recipe addicts) would take time out of their busy day and order a cookbook.

To order send check or money order for $10.00 (includes padded envelope and shipping).

Recipe from the Flock Cookbook
Chino Valley MBM
P.O. Box 2806
Chino Valley, AZ 86323-2806

Here is my pie crust recipe and it has never failed me in about 20 years. 3/4 cup VEGETABLE shortening 1/4 cup boiling water, whip and whip it. Now add 2 cups flour 1 tsp salt and 1 tsp baking powder. stir into ball continue on for pie crust. This is for a 2 crust pie.
M

Hi to Nancy and all the good cooks out there I have lost my recipe for the spaghetti sauce with the bread and butter pickles. Will someone please tell me the date it was in or send the recipe again. I will try to be more careful this time
Thanks in advance Jo Ann

Nancy
A while back I saw several people had some software suggestions to make cookbooks and like a dummy I did not need it then. Well our church is now making another one and needing some software to do this. Can you tell me which newsletter these suggestions were in?
Denise in Texas

This is for Jill, Gonzales, Louisiana from the June 14th newsletter.

This could be the recipe you are looking for. Crock pot Stew. It appeared in the newsletter dated October 11, 2005 and calls for:

Crock pot Stew (from the Pittsburgh Press years ago)
2 pounds of stew meat or round steak, cubed
4-6 medium potatoes, cubed
4-6 carrots, cubed
1 large onion, sliced
1 can cream of mushroom soup
1 can cream of celery soup
1 can ginger ale
1 packet onion soup mix

Add all ingredients to crock pot and cook on low 8 - 10 hours.

Hope this is what you are looking for. Nancy and all newsletter subscribers have a great day.
Doris in Middle Tennessee

Sure hope someone can help us. My daughter took her cupcakes out of the muffin tin and placed the individual cupcakes on her wooden table to cool. When she was ready to put the frosting on, as she picked them up, each cupcake had left a white circle the size of the cupcake bottom on the table. She is heartbroken as the table is one her husband brought from his family home. You ladies have so much knowledge stored up that I am sure some can help her. Thank you Nancy for all you do for all of us.
Phyllis W

Dear Nancy, Nikki's story about the Wilton Company brought back memories. Fifty five years ago they made our wedding cake for us - it was heart shaped and completely covered with pink pulled sugar with a pulled sugar bird's nest on top with baby birds in it, all made of sugar. They were in Chicago, Ill. at that time, probably still are.
Dee in W.Lafayette P.S. it only cost $50.

Here are three more tried and true recipes from E-Cookbook Library.
Charles the Cook

KFC BBQ Baked Beans
1 can (28 oz.) Bushes Baked beans
1/3−1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put
everything in a cassarole dish and bake for about 20−30 min at 350. It can
be done in a saucepan but will not be quite as flavorful.
Source: Insider's Recipes For Brand Name Foods

Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes, adding ice cubes one at a time, until smooth.
Source: Insider's Recipes For Brand Name Foods

TERIYAKI MEAT MARINADE
1/2 C. soy sauce
1/4 C. Domino® Liquid Brown Sugar
1/4 C. dry sherry
1 tsp. ground ginger
1 1/2 lb. cubed beef, chicken, pork
or whole flank steak

Combine soy sauce, Domino® Liquid Brown Sugar, dry sherry and ground ginger. Pour over meat. Refrigerate at least 4 hours. Baste meat with remaining sauce
while barbecuing or broiling.
Source: The Grill Master

This is for Nikki in F'burg Va, I do cakes as a hobby. Have you tried adding a little salt to your icing. It will cut the "Too Sweet" taste. I add salt to my liquid ingredients and stir well to get the salt to dissolve. Experiment with using different flavorings in your mixes and icings. I'm fond of clear vanilla, almond and butter. If find a mixture of extracts you like, mix large batches and pour into your extract bottles to save( or a jar). I usually buy my extract in 8oz. bottles and mix several different bottles together to get the taste I like. That way when I need to make a cake or icing for someone, it taste the same as the previous.
Hope this helps some, Lisa

Thanks to everyone for all the wedding gift suggestions. Gave me lots of ideas for the next wedding, which I hope isn't too soon. Thanks to Jane for clearing that up with what a crib set is. :) :) .... I was wondering what it was that you can put in a curio cabinet. I've heard a house referred to as a crib & of course a baby crib.

Also want to thank JaneAnn in Alabama for the squash casserole . I made it & it very good.
Everyone try to keep cool, think we're suppose to have a little cooler temps this weekend, & hopefully some rain!!

I noticed another Joyce on here. Where are you from?
Joyce in TX

Re: NaNe's Chocolate Cream Pie in the June 13, 2006 newsletter. The list of ingredients list two baked 10 inch pie crust. In the instructions, it states to pour the chocolate mixture into two unbaked pie shells. My question is - do you bake the pie crust first and then pour the hot chocolate mixture into the baked pie shells or do you pour the hot chocolate mixture into unbaked pie shells. I would like to try the recipe - please advise.
Fran in CA.

For Jill of Gonzales, Louisiana. Might one of these be the beef stew recipe you want?

Beef Stew
4 lb stew beef, cut into small pieces
2 envelopes dry onion soup mix
2 cans cream of mushroom soup
4 oz jar sliced mushrooms, drained
2 cups Ginger Ale
1 lb carrots, sliced-I use baby carrots and forget the slicing

Mix all ingredients in Crock pot. Cover and cook on low 8-10 hours. Serve with noodles or rice.
http://www.cookingcache.com/

--or--

Beef Stew
3 pounds beef stew meat
1 cup ginger ale
1 can cream of mushroom soup
1 can cream of celery soup
1 can mushrooms-drained

Place all in Crockpot and stir in all ingredients until blended. Cook 8 hours on low. Good over cooked rice or noodles.

This recipe for Easy Beef Tips serves/makes 6.

Recipe URL:
http://www.cdkitchen.com
Recipe ID: 22040

Wendy, South Jersey

This is for Nikki in F'burg VA. When I make my buttercream icing, I add a little bit of salt to it. The Wilton instructor that I had in Arlington, TX told us to do this to cut some of the sweetness from it. I also use Watkins White Vanilla, Watkins Almond Extract, and Watkins Butter Extract in mine. Zelda in Grand Prairie, TX

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nikki in Fredericksburg, VA requested in the Newsletter of June 14, 2006 cakes and icing recipes made from scratch. Here are two of my favorites. Betty in MD

Italian Cream Cake and Frosting
1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
3/4 cups chopped pecans
1 cup coconut
2 cups flour
1 teaspoon baking soda
1 cup buttermilk

Preheat oven to 350°. Prepare two (9-inch) round pans; line with waxed paper if desired or grease the pans. Cream butter and shortening together. Add sugar and mix well. Add the 5 egg yolks and beat well. Sift flour and soda together and add to mixture, alternating with buttermilk. Mix well. Add coconut and 3/4 cup pecans; mix well. Beat 5 egg whites until stiff and fold into mixture. Pour into prepared pans and bake for about 30 minutes or until done.

Frosting:
1 pound confectioners sugar
1/4 cup butter
1 teaspoon vanilla
6 ounces cream cheese
1/4 cup chopped pecans

Soften cream cheese and cream with butter. Add sugar and vanilla and mix well. When cake is cool, frost.

Fudge Cake
1-1/2 cups butter, softened
3 cups sugar
2 teaspoons vanilla
1-1/2 teaspoons instant coffee granules
1/4 cup hot water
2 cups unsifted all-purpose flour
3/4 cups Hershey's cocoa
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
5 eggs

Cream butter, sugar and vanilla in a large mixing bowl 5 minutes on medium speed. Add eggs, one at a time, beating well after each egg. Dissolve coffee granules in hot water. Combine flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to cream mixture until mixture is just blended. Pour into well greased and floured 10-inch tub pan. Bake for 1 hour and 20 to 25 minutes at 325°. Cake tester should come out clean when done. Cool about twenty minutes and remove from pan.

Frosting:
6 Tablespoons butter, softened
2-2/3 cups sifted powdered sugar
1/2 cup Dutch-process cocoa
6 Tablespoons milk
1 teaspoon vanilla extract

Beat butter at medium speed with electric mixer until fluffy. Combine powdered sugar and cocoa. Gradually add to butter alternately with milk and vanilla beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. When cake is cool, frost Makes 2-1/4 cups.
Betty in MD

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Here are some of my family's favorite vegetable dishes that we enjoy during the summer months. We use fresh vegetables instead of frozen vegetables when we can purchase them from the farmers selling their produce during the summer months. Betty in MD

Creamed Peas and Potatoes
15 very small red potatoes
4 Tablespoons butter
4 Tablespoons flour
1 cup hot milk
1 Tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups pearl onions
1 (10 oz.) package frozen peas
minced parsley

Scrub potatoes; remove a narrow strip of peel from center of each potato. Cook potatoes until tender and drain. Heat butter in Dutch oven until melted. Stir in flour. Cook and stir one minute. Stir in hot milk. Cook until smooth and thickened. Stir in mustard, salt and pepper. Add pearl onions to sauce; cook until tender. Add peas and potatoes. Cook until heated through. Stir in parsley and serve. Makes 4 servings.

Lemon Asparagus
2 bunches thin asparagus (about 2 pounds), trimmed
2 Tablespoons olive oil
1 Tablespoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 450°. Arrange asparagus in jelly roll pan; toss with oil, lemon zest, salt and pepper to coat. Spread out evenly. Roast 15 minutes, turning with tongs, until crisp-tender. Makes 8 servings.

Zucchini Casserole
2 slices bacon
1/2 cup chopped mushrooms
1/4 cup chopped onion
dash of garlic
1/2 cup margarine
2 medium zucchini, grated
1-1/2 cups cracker crumbs, divided
1 egg, beaten
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Swiss cheese

Fry bacon. Set aside. Saute' mushrooms, onion and garlic in butter. Crumble bacon. Combine with mushroom mixture, zucchini, 1 cup cracker crumbs, egg, water and seasonings. Stir well. Pour into greased casserole dish. Combine Swiss cheese and remaining cracker crumbs. Sprinkle over top. Bake at 350° for 40 minutes.

Broccoli Cheese Casserole
2 (10 oz.) package frozen chopped broccoli
1 (10 3/4 oz.) can cream of mushroom soup (no water; any cream soup may be used)
1 cup shredded Cheddar cheese, divided
1/4 cup milk
1/4 cup mayonnaise
2 eggs, beaten
dash of pepper
paprika

Cook broccoli according to package directions. Drain and place into a lightly greased 10 x 6 x 2-inch baking dish; set aside. Combine soup, 1/2 cup cheese, milk, mayonnaise, eggs and pepper. Spoon over broccoli. Sprinkle remaining cheese and paprika over top. Bake at 350° for 45 minutes. Yield: 4 to 6 servings.

Carrot-Squash Casserole
7 cups yellow squash (squash should be approximately 1/4-inch thick)
1 medium onion, sliced
1 can cream of chicken soup
8 ounces sour cream
1 cup shredded carrots
6 ounces Stove Top Stuffing Mix
1/4 cup melted margarine

Cover squash with water; cook until tender (with salt and onions), approximately 5 minutes. Drain. In large bowl, mix cream of chicken soup, sour cream and carrots. Fold in squash. Combine stuffing mix and margarine. In casserole dish, put 2/3 of stuffing; add squash and top with rest of stuffing mix. Bake uncovered, at 350° for 30 to 35 minutes.

Roasted Vegetables
1 each medium red and yellow bell pepper, cut in bite-size pieces
1 pound fresh asparagus, tough ends snapped off and spears but in thirds
1 each medium zucchini and yellow summer squash, halved lengthwise and sliced crosswise in 1-inch thick pieces
1 red onion, cut in rings
3 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

Heat oven to 450°. Put all ingredients in a large roasting pan; toss to mix and coat. Spread in a single layer. Roast 30 minutes, stirring twice, until vegetables are lightly browned and tender. Serves 4
Betty in MD

To Laurie in Friutport, MI regarding coating blueberries with flour in some recipes. I was always told that coating with flour keeps whatever you are coating from sinking to the bottom, such as nuts, berries, etc.
Papricka(Pat)

The reason blueberries get floured in some recipes is the flour holds the fruit in the batter better.
MK

In response to Laurie in Fruitport,MI in the June 14th newsletter, the question as to why we coat the blueberries in flour, I was always told it was to keep them from sinking to the bottom of the batter. I have been doing this for 45 years to all berries and they are never lumped together at the bottom of my cakes, cupcakes, etc.
Judy from East Brookfield

This suggestion was also sent in by Connie TX, Shirley in Ca., Jane, Shingletown, CA., Nedra in VA and Helen F Gatesville TX

Thanks to Jan in Memphis, TN for the Broccoli - Rice recipes. I am obviously not shopping in the right stores for the garlic cheese. LOL I will check it Kroger and Walmart.
Bev in Michigan (by way of Dyersburg, TN)

Here is my pie crust---Very simple and makes the best pie shell! Hope you enjoy! Thanks for the wonderful site too! Love it and also a recipe-holic!
Dale

Pie crust
4 cups all purpose flour
1-3/4 cups crisco
1 heaping tablespoon sugar
2-1/2 teaspoons salt
1 tablespoon vinegar
1 beaten egg
1/2 cup water

Mix first 4 ingredients. Set aside. Beat remaining ingredients. Combine the 2 mixtures. Chill at least 15 mins. before rolling out. Can be left in refrig. up to 5 days or frozen until ready to use.

This is for Kay in Indy, who in the 6/14 newsletter, requested a Friendship cake recipe that used a cake mix. I have never made this, although the recipe was given to me several years ago. I never thought I had the dedication to follow through for 30 days in order to get the final result, plus my family is not that fond of cakes with fruit. I hope this is helpful.
Robbie in Bowling Green, IN

Amish Friendship Cake
Day One through day 14
1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy

Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!

Be sure to stir daily.

Day 15
Add 1 cup maraschino cherries including the juice
1 cup sugar
2 tablespoons brandy.

Let set two more weeks, stirring daily.

On day 30
Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.

AMISH FRIENDSHIP CAKE secondary STARTER
First we prepare another starter from the starter above.

1-1/2 cups starter (prepared above)
1 large can sliced peaches (with juice)
2-1/2 cups sugar

Put peaches & juice in a gallon jar. Stir once a day for 10 days:

On the 10th day, add
2-1/2 cups sugar
1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can).

Stir for ten days
on the 20th Day, add
2 -1/2 cups sugar
1 - 10 ounce jar Marachino cherries & juice
1 large can fruit cocktail & juice. (Victoria uses a 14-1/2 oz to 15 oz can)

Stir daily for ten days

on the 30th Day
Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. Your friends can now start with the starter you have given them and make the 30-day cake directly.

Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.

Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT; set it on top of jar - loosely! DO

NOT PUT JUICE IN THE REFRIGERATOR!

Finally - THE AMISH FRIENDSHIP CAKE
Cake 1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1- cup nuts - chopped
1 box vanilla instant pudding.

Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done.

Important Note: Do not use a metal strainer when straining the fruit.

When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

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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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