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. 



Jun 29, 2006
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This is for all chocolate cake lovers. When I got married in 1947, my Mom bought me a Dormeyer electric mixer which I believe was the forerunner of the Kitchen Aid mixer because the top part looked just like the top of today's Kitchen Aid mixer. This cake is simply delicious.

MARIE'S RED DEVIL CHOCOLATE CAKE (from 1947 Dormeyer mixer cookbook)
Have all ingredients at room temperature. Sift flour before measuring, cream butter well before adding sugar.

This cake recipe was in a Dormeyer Mixer cook book hence the beating speeds which are the same as on the Kitchen Aid Mixer.

The frosting recipe is from the Plaquemines Parish Home Demonstration Council Cookbook which was published in 1964.

2 sq. baking chocolate
1/2 cup water
1/2 cup butter
1-1/2 cup sugar
2 cups sifted cake flour (sift twice adding soda and salt)
1 tsp. soda
1/4 tsp. salt
3 eggs
1 cup buttermilk or sour cream
1 tsp. vanilla

Method:
MELT -2 sq. baking chocolate with 1/2 cup water, stirring till thick.

CREAM AT NO. 7 SPEED - 1/2 cup butter, 1-1/2 cup sugar.

ADD - 2 cups sifted cake flour, which has been sifted twice with 1 tsp soda
and 1/4 tsp. salt.

3 eggs, 1 cup buttermilk or sour cream. (I used buttermilk)

BEAT FOR TWO MINUTES AT NO. 5 SPEED.

ADD -melted chocolate, 1 tsp. vanilla

BEAT 2 MINUTES MORE AT NO. 5 SPEED.

Bake at 350* F. (moderate oven) for 30-35 minutes in two greased 8 or 9 inch
layer cake pans. When baked set on wire rack to cool for about 5 or 10 nutes. Turn out and frost.

Minute Boil Fudge Frosting.
Mix in saucepan: 2 cups sugar, 1/2 cup milk, 2 sq. unsweetened chocolate, (2 0z) cut up, 1/4 cup light corn syrup, 1/2 c shortening, (I used butter), 1/4 tsp. salt 1 tsp. vanilla.

Stir over low heat until chocolate and sugar melt. Bring to full rolling boil, stirring constantly. Boil 1 minute (220 degrees). Remove from heat and beat until lukewarm.(120*) (I let this cool a bit before I started
beating. Just stir every once in a while) Stir in 1 tsp vanilla. Continue beating until a smooth spreading consistency. Enough for filling and frosting two 8 or 9 inch layers. Can be used to frost cup cakes.

This would probably make a nice soft fudge if it is spread in a pan after beating and left to cool completely.

June 27, 2006 Newsletter: I never see seafood recipes on your web site. How
come?
Walter

Nancy,
Since I am from Louisiana (but live in Texas), I thought I would share a
couple of family recipes for seafood.
Regards, Barbara Ann

Crabmeat, Crawfish & Corn Chowder
1 lb. crawfish
1 container crabmeat (lump or claw)
2 cans cream style corn
1 onion chopped fine
1 Tblsp. garlic (chopped or minced)
1 pint half & half cream
Salt & pepper to taste

Sauté onions & garlic in 2 tablespoons of butter. Add crawfish, simmer for about 15 minutes. Add corn and half & half. Cook for about 30 minutes on low medium heat. Add crabmeat last and simmer for about 5 minutes. Serve with crackers.

Cajun Fried Shrimp
12 large shrimp
Cajun spice
2 cups canola oil
1 cup buttermilk
1 cup milk
2 large eggs
1/2 pound yellow cornmeal
1/2 pound all-purpose flour

Peel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan. When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown.

New Orleans Barbecue Shrimp
4 lb. unpeeled, large fresh shrimp or 6 lbs. shrimp with heads on
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tablespoons Creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread. Makes 6-8 servings The French Bread is to dip in the juice from the shrimp.

Nancy, I have gotten P. 1 and P. 2 of the newsletter for the 28th, but when I try to call up P. 3 I get one of the pages of yesterday's letter instead. Can you or any one tell me where I'm going wrong? Just HATE to miss anything !!

For Walter, we love fish and seafood too, eat it 4 to 5 days a week.......if there is some special thing that interests you, tell what it is, and if we have a TNT recipe for it we'll send it in. My husband is a Walt too, by the way, and also loves to cook.
Marilyn in FL

Comment
Thank you for letting me know about the link.  It has been corrected.  The link for Jun 28th Page 3

Chocolate Pumpkin Muffins
1 box chocolate cake mix (I used Betty Crocker Super Moist Chocolate Fudge cake mix)
1-15oz can of solid pack pumpkin (NOT pumpkin pie filling) (I used Roundy's brand)

Mix together dry cake mix and the can of pumpkin until all the cake mix is moistened and the texture is relatively smooth. Spoon the mixture into cupcake liners until they are approximately 2/3 full. Bake at 350° until toothpick inserted in center comes out clean (about 20-25 minutes, or longer if using an AirBake pan). Allow to cool.

They are great served with a dab of Cool Whip (Cool Whip Free or Cool Whip Light is recommended) on the top.

Yield: 24 cupcakes

Nutritional Information:
Serving size - 1 cup cake

Plain With 2 Tbsp Cool Whip Light
Calories 95 115
Fat 1.25 grams 1.25 grams
Fiber 1 gram 1 gram

Weight Watchers™ Points™ - 2
Keetra Baker, Winnefox Library System

http://www.winnefox.org/
http://www.geocities.com/recipekorner
http://www.silentbutterfly.com/recipes.html
http://www.angelfire.com/journal/wwrecipes/
http://www.recipegoldmine.com/ww/ww.html
http://homecooking.about.com/od/weightwatchers
http://www.healthdiscovery.net/recipes/
http://www.mrfreefree.com/family/
http://groups.msn.com/WeightWatchersRecipesTips
http://www.cookingcache.com/
http://www.healthyweightforum.org/eng/
http://www.healthdiscovery.net/recipes/
http://www.joycesfinecooking.com/
http://mamarant.blogs.com/
http://www.wreg.com/
http://www.recipezaar.com/bb/
http://shadesofjaim.com/recipes/
http://www.dwlz.com/

These links are for Christina who was looking for WW recipes for her sister. I found the pumpkin and chocolate thing but it was for muffins. But there are several links here that can help with her diet!
Good luck, Lynette in NY

Hello Nancy, Siggy and Ditto also the rest of Nancyland. Hope this finds you all well and adjusted to your new home. I am looking for a bar cookie recipe that I had bought at a bake sale. They called it apricot white chocolate chip bar cookies. I know the crust was kind of a nutty one or tasted like it. It also had the apricot jam (I think), nutty one or tasted like it. It also had the apricot jam (I think), nuts and white chocolate chips. Hope everyone has a safe and happy 4th of July.
Barb - La Porte, IN

For those wanting waffle recipes, check out www.bboline.com This is a web site for bed and breakfast inns across the country and they have a recipe and cookbook section. There are numerous waffle recipes that look delicious. There are also many other great recipes under the French toast, pancakes, pies, cakes, cookies, main dishes and appetizer sections.
Robbie in Bowling Green, IN

Nancy, I just read with interest the letter from Suzy in IN about the do not call list for cell phones. If you check out www.snopes.com, you will find this is false. There are no plans to publish a cell phone directory for the public. The www.donotcall.gov will keep telemarketers from calling for 5 yrs. I think there is some real confusion on this and I urge everyone to check this out on snopes.
Connie in TX

The Snopes site information was sent by many of our members today.

Comment
I did read the info on the cell phones on snopes
http://www.snopes.com/
and that there are no plans to publish a cell phone directory to the public.

I did go to www.donotcall.gov and post my new phone numbers for the do not all list for land phones.

Strawberry Swirl
8-10 Servings

2 cups sliced fresh strawberries
1/4 cup sugar
1 cup boiling water
1 (3 oz) pkg strawberry flavored gelatin
2 cups cool whip
3 cups mini marshmallows

Sprinkle sugar over strawberries and let stand 20 minutes. Drain and reserve juice. Chill berries. Combine the boiling water and gelatin until dissolved. Add ice and water to reserved juice to make 1 cup and add to gelatin. Chill until just beginning to set. Combine cool whip and marshmallows and let set while the gelatin is being chilled. Beat slightly set gelatin until foamy. Add berries. Swirl berry mixture and cool whip mixture in clear glass dish. Chill until set.
Lisa-Union Bridge, MD

Krispy Ice Cream Pie
1/2 cup clear corn syrup
1/2 cup peanut butter
3 cups rice krispies cereal
1 qt vanilla ice cream, softened

Mix together corn syrup and peanut butter. Stir in rice krispies until well coated. Press evenly into 9” pie plate as the crust. Chill in freezer 5-10 minutes. Spread vanilla ice cream into crust. Freeze until firm. Let soften approx 15 minutes before serving. You can put fruit on top on chocolate syrup.

Peanut Butter Ice Cream Squares
8-10 Servings

2 cups graham cracker crumbs
1/3 cup butter, melted
3 Tbsp sugar
1-1/2 cups peanuts, chopped (reserve half)
3/4 cup light corn syrup
1/2 cup chunky peanut butter
1/2 gallon vanilla ice cream, slightly softened (divided in half)

Mix together graham cracker crumbs, margarine and sugar. Press in bottom of 13 x 9 baking dish. Place in freezer for at least 10 minutes to chill. Blend together peanuts (half), corn syrup and chunky peanut butter. Spread half of ice cream over crust. Spread peanut butter mixture next. Then remainder of ice cream. Sprinkle reserved peanuts over top. Freeze until firm. Let soften approx. 15 minutes before serving.

Pumpkin Stack-Ups
6-8 Servings

32 or more ginger snaps
3/4 cup canned pumpkin
1/2 cup brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1 qt vanilla ice cream, softened
1/2 cup chopped pecans

Line an 8 inch square baking dish with half of ginger snaps. Reserve other half.

Chill dish in freezer 5-10 minutes. Combine pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg. Blend into ice cream quickly. Spoon half of mixture over gingersnaps in dish. Layer reserved gingersnaps over next. Spread remaining mixture over top. Sprinkle pecans on top. Freeze until firm. Let soften approx. 15 minutes prior to serving.
Lisa-Union Bridge,MD

This is a question for Betty in MD regarding her recipe for Fudge Cake in the June 19th newsletter. Can you please tell me what a tube pan is? Thank you.
Raine in MA

For Rhonda, 6/27.

Water-Chestnut and Pineapple Roll-Ups
Cut bacon slices in thirds, slice water chestnuts & drain canned pineapple chunks. Wrap bacon slice around chunk of pineapple & slice of water chestnut. Secure w/toothpick. Broil until bacon crisp, turning once or twice. Drain on paper towel. Put on rack in shallow baking pan, & before serving reheat in moderate oven (350) about 5 min.
Athena in DE

I, too, had way too much Blender Cheesecake batter left after filling a deep-dish 10" pan. What could I have possibly done wrong? I went back and checked my ingredient amounts twice, but used exactly the amounts called for in the recipe. I will try using the springform pan, but I'm concerned I did something wrong to have so much batter. I went ahead and baked the cheesecake - full to the top, but it was so thick that by the time it was done in the middle it was too done around the edges and on top. Good, but dry. I will try again, though; I like the concept.

Glad to see so many who will enjoy the angel food cake recipes; happy to share.

For the discussion about the waffle iron, there are several of them on eBay

For Vi in TX: My green chili casserole doesn't have egg, but it's great - try it!

GREEN ENCHILADA casserole
1 medium bag Doritos, crushed
1-1/2 lbs. ground beef
1/2 t. cumin powder
1 lbs. cheddar cheese, grated
1 can cream of chicken soup
1/4 can water
4 oz. can diced green chilies
1/2 onion, finely chopped

PREHEAT OVEN TO 350
Brown ground beef and season with salt and pepper and cumin powder. In a small bowl, mix soup and water until blended. Spray 9 X 13" pan with non-stick coating and add layer of crushed tortilla chips. Sprinkle ground beef evenly over top, layer with half of cheese. Pour soup over cheese, top with layer of chilies and onions. Bake 20-25 minutes. Serves 4-6.
Doris in Oklahoma City

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