I have never tried this recipe ... as a matter of fact I have never had
Rhubarb at all. I just thought those that grows rhubarb might enjoy ... it
sounds easy.
RHUBARB CAKE
1 cake mix (yellow or white)
4 c. chopped rhubarb
1 c. sugar
1 pt. whipping cream
Cool Whip for topping
Prepare cake mix per instructions (yellow or white). Spread cake mix in
pan. Sprinkle 4 cups chopped rhubarb over the (uncooked) cake mix.
Sprinkle one cup sugar over that. On top pour one pint whipping cream (not
whipped). Bake one hour at 350 degrees. Serve with Cool Whip.
Tona in Bama
Hi Nancy, I would like to share this recipe, they are very good hope
you can print this
thanks and God Bless you all.
Linda
Black Bottom Cups
Makes 18 cupcakes
2 (3 oz) pkgs cream cheese softened
1/3 cup sugar
1 egg
1 (6oz) pkg (1 cup) semi-sweet chocolate chips
1-1/2 cups all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1Tbsp vinegar
1 teaspoon vanilla
1/2 cup chopped almonds
2 Tbsp sugar
1. Heat oven to 350*f . Line 18 muffin cups with paper baking cups. In
small bowl, combine cream cheese the 1/3 cup sugar and egg, mix well. Stir
in chocolate chips: set aside.
2. In large bowl , combine flour,1 cup sugar, cocoa, baking soda, and
salt: mix well. Add water, oil, vinegar and vanilla: beat 2 minutes at
medium speed. Fill paper cups ½ full.
3. Top each with 1TBSP cream cheese mixture. Combine almonds and 2 TBSP
Sugar: sprinkle evenly over cream cheese mixture
4. Bake at 350*f for 20- 30 minutes or until cream cheese mixture is light
golden brown. Cool 15 minutes. remove from pans and cool 30 minutes or
until completely cooled store in refrigerator.
Source Pillsbury - The Best of Classic Cookbooks @1998
Does any one know if you can convert a slow cooker that is wired
for Europe to use in USA?
Thanks Betty
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for Ruth in sugarland Texas, hope this is what they want
from lindah in Texas
Spanish Hard Rolls (Bolillos) recipe
1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
1 tablespoon honey
1 teaspoon salt
5 1/2 to 6 cups all purpose flour
1 tablespoon cornstarch
2-1/2 teaspoon water
Dissolve yeast in 2 cups warm water in large bowl. Stir in honey, salt and
3 cups of the flour. Beat until smooth. Stir in enough remaining flour to
make dough easy to handle. Turn dough onto floured surface; knead until
smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm
place until double, about 1 hour. Dough is ready if indentation remains
when touched.
Punch dough down. Cover; let rest 15 minutes.
Divide dough into 16 equal parts. Shape each part into oblong, about 5
inches long; pinch ends to form points. Place on greased cookie sheets
Make slash about 3 inches long and 1/2 inch deep the length of each roll.
Cover; let rise until double, 45 to 60 minutes.
Preheat oven to 375 degrees F.
Mix cornstarch and 2 1/2 teaspoons water; brush on rolls. Bake until rolls
are golden brown, 35 to 40 minutes.
Serve warm.
Makes 16 rolls.
Lime Raspberry Cream Pie
1 small box sugar free instant vanilla pudding mix
1 small box sugar free lime gelatin
2/3 cup dry milk powder
1-1/3 cup water
1 cup cool whip free
1-1/2 cups fresh red raspberries
6 oz. shortbread pie crust
Lime slices for garnish
In a medium bowl, combine the dry pudding mix, gelatin, and milk powder.
Add the water and mix well. Blend in 1/4 cup of the cool whip free.
Reserve 8 raspberries. Fold the rest into the pudding mixture. Spread into
the pie crust. Spread remaining cool whip free over the top. Top with lime
slices and 8 raspberries and chill. Cut into 8 servings.
Mariann in Michigan
For Marge in OH:
Tuna Noodle Casserole
2 tsp green peppercorns in vinegar
8 oz fresh fettuccine or 4 oz dry
1 can (6-1/2 oz) tuna, drained
1 lime, quartered
1-2 tsp olive oil
4 scallions, thinly sliced diagonally (green onion)
1/2 tsp dried dill
1/4 cup crème fraiche or sour cream
Cook fettuccine according to package directions. Drain and heap into 2
lightly-oiled individual casserole dishes. Mound tuna on top of noodles,
keeping fish in good-sized chunks. Squirt one wedge of lime over each
dish. In a frying pan, heat oil over medium heat. Add onions and sauté
quickly. Stir in peppercorns and the vinegar, dill and crème fraiche;
blend. Spoon over fish to cover tuna and noodles completely and broil for
3-5 minutes until golden brown.
Serve very hot.
Does anyone have a recipe for tippy pudding?
grannym IL
This is a message for Betty T in Chico, Ca. She mentioned in the
newsletter, dated 1/28/07, that she worked for Woolworths in the 60's.
Betty do you possibly have their recipe for a salad that I believe the
base of it was cabbage, it had thawed frozen peas in it and I don't
remember what else. It had a dressing on it. My aunt used to work there
and she gave me the recipe but I have lost it years ago and I would love
to have that recipe. Back in the 60's I was only making 2.32 an hour and
on paydays which was twice a month I splurged and got that salad for my
lunch. My mouth has been watering for it ever since. I would appreciate
the recipe if you know of it.
Linda in Grass Valley
I have lost a recipe for a chocolate raisin bundt cake that has
been handed down in the family for years. Does anyone have access to such
a recipe?
Thank You, Judithe
Doris, the Bluebonnets are in bloom now here in Texas, come on
down and try our Texas BBQ while you are here
lindah Texas
Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, thank you for
all your hard work and dedication to this wonderful and enjoyable number
one newsletter. You have made us proud. In the 3-21-07 newsletter, GE
wanted a recipe for raisin cake. This recipe is old and has been in our
family it seems forever and is very good. Hope this is what she is looking
for. Also I made a Mandarin Orange Cake last night and it was so moist and
light that I just wanted to share the recipe. Betty in MD
Old Fashioned Raisin Cake
1 cup raisins
3 cups water
1 cup sugar
1 egg
1/2 cup shortening
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons cinnamon
2 cups flour
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
Combine raisins and water in saucepan and boil until you have 1 cup of
water left. Set aside. Mix sugar, egg and shortening and beat well. Add
allspice, cloves, cinnamon, flour, nutmeg, baking soda and baking powder,
which have been sifted together and mix well. Blend in raisins and
remaining water. Pour into cake pan and bake at 350° for about 30-40
minutes.
Mandarin Orange Cake
1 pkg. Duncan Hines Butter Cake Mix
1/2 stick butter or margarine
4 eggs
1/2 cup canola oil (or 1/3 cup unsweetened applesauce may be substituted
for 1/2 cup of oil)
3/4 cup chopped walnuts or pecans
1 (11oz.) can mandarin oranges drained, save juice
Combine cake mix, butter, eggs, oil and juice from oranges and mix for 2
minutes. Fold in chopped oranges and nuts and pour into 3 greased and
floured round cake pans. Bake at 350° for 25 minutes. Cool on rack.
Frosting:
1 (8oz.) tub cool whip
1 (3oz.) pkg. instant pudding mix (vanilla, orange or pineapple)
1 (15-1/4 oz.) can crushed pineapple with juice
Mix all ingredients together and frost cake. Store in refrigerator.
I sent this recipe a few weeks ago and have not seen it so I think my
puter did not do it's job getting it to you.
Peanut butter bread
makes 1 large or 2 small loaves
2 cups flour
4 teaspoon baking powder
1 teaspoon salt
1/3 cup sugar
1/2 cup creamy peanut butter
1-1/2 cups milk
sift together all dry ingredients, add peanut butter beat well, add milk
beat well. pour into greased loaf pan or pans.
bake 1 hour (lg loaf) less for smaller loaves at 350 degrees
Judy Montana
For Marilyn in Oh, I went to Lancaster area last year. There are
many good places to eat like Good and Plenty, but my favorite was in a
little town outside Lancaster, I think the name was Christiana. We went to
a small Dinner theater type production. The food was good and the show was
called The Amish Wedding. It was very enjoyable. We laughed a lot.
However you have many wonderful Amish restaurants there in Holmes County
Ohio & I preferred their bulk foods places (Ashery`s) to any I visited in
Pa.
Anne in Fl
This is for Marilyn in Oh who wants to know where to eat in
Lancaster, Pa. We love Dienner's (sp) in Ronks. It is next to a place
called The Outhouse. It is nothing fancy but boy is it good. They have a
small buffet full of Amish and Mennonite homecooking. They stop letting
folks in about 6p. The breakfast is good too.
Susan in De
Hi Nancy, Susie Indy sent in recipes for triple chocolate cakes that
are very much like the triple chocolate brownie recipe I have made several
times. She wanted to see others' variations of her recipe, so here goes:
Triple Chocolate Brownies
Chocolate cake mix ( I have used any brand on sale)
Sm. box instant chocolate pudding mix
2 cups milk
1 reg. size bag chocolate chips ( 10 or 12 oz)
Make pudding with the 2 cups milk. Stir to dissolve and beginning to
thicken. Pour in dry cake mix. Stir well. Batter will be thick. Spread in
greased jelly roll pan (15 1/2 x 10 1/2 x 1 inch), sprinkle chocolate
chips on top. Bake at 350 degrees for 30 minutes. Let cool. Cut into
squares. Yum ( I have used sugar free pudding mixes and skim milk for this
recipe and it works just fine)
Hope everyone is beginning to enjoy Spring weather. Snow is finally gone
here. Am up to my eyeballs with wedding projects for our daughter's
wedding next month, which has really been a lot of fun. She is 34 years
old and her husband to be is 35. This is the first marriage for both. They
have known each other for 9 years and only began "dating" a year and a
half ago. I mention this because others may be wondering when there
"older" children will meet the right one, if ever. Don't give up hope. You
never know when the love bug will bite you!!
Take care, Nancy. You are the best!!
Ginny Lee-upstate NY
DEAR NANCY
I would like to have some dog food recipes. This dog food recall has me
scared. I love my Jacob and want to keep him well. Thank you and your
furbabys so much for this newsletter.
Alice
Nancy
I too appreciate all your hard work. A lady said you were one of our
Angels and I too feel that way. So often I get ideas for something new and
your site always helps. There is a sight that also is one of my favorites
(besides yours of course) it is called
www.fooddownunder.com
it has about everything you can imagine. The recipes are from all over the
world. If you need it they probably have it in multiples.
Detz of MI
Hi Nancy, Teresa's comments about canning in the
March 22-23 newsletter were excellent
and couldn't have been explained better!! I encourage everyone canning
this summer to reread her note and follow her suggestions. I worked in a
County Extension office and am a Master Food Preserver and I too worry
about people canning the way our mothers and grandmothers did. Thanks,
Teresa, for helping to get the word out!
Jan, in the hill country of Texas, where the bluebonnets are
starting to peek out of the ground!!
This is for Marilyn in Ohio. I was born and raised in Lancaster Co.,
PA. I moved to TX with my husband about 3-1/2 yrs. ago, but would like
to move back home one day. There are some Amish people that actually have
people "over" for a real Amish dinner, but I do not know of any myself.
Something that everyone enjoys is going to a smorgasbord restaurant. There
are 2 that are quite good: Shady Maple & Miller's. You can find them
online with Google. They have a sit down family style service and good PA
Dutch food. You are going at the prettiest time of year up there! Oh, you
need to visit the farmer's markets. My parents actually have a food stand
at one of them. Lancaster Central Market is the oldest, dating back to the
1800's, Green Dragon is in Ephrata, Root's is in Manheim. There are many
more you can find online. These are the one's my parents had food stands
at. You can find bulk food @ the farmer's markets or in my hometown of
Mount Joy there is a wonderful store started by one of my childhood
friend's parents when we were little called The Country Store. All kinds
of great bulk items. Have a great time! If you see the Nye name they are
probably related to me as I am the youngest of 9!
Nancy, sorry so long, Thanks for everything! I have gotten some wonderful
recipes from all of your hard work and the wonderful people who send them
in!
Becky in TX
Thanks to Teresa from Missouri for commenting on the canning times and
techniques being shared. I also worked for Extension service for several
years and really believe that some of the old canning techniques can be
dangerous. When people would tell me "that's they way we've done it for
years and no one has gotten sick", I would often reply that I wouldn't
want to be the cause if anyone ever got sick. We don't use the same
medical or scientific techniques or many kinds of technology that people
used 50 years ago -- so maybe it's time for that update in canning
processes, too.
Following USDA requirements is really important -- using pressure canner
for meats and vegetables, etc, processing tomato products, etc. Contact
your local Extension Service for lots of resources.
Robin R
Nancy, I just wanted to tell you that I love the no popunder. It's so
much faster to get to be able to read the newsletter now. I didn't have a
problem getting to the newsletter just had to wait for the annoying
popunder to load so I could close it out and get to read the newsletter.
Thank you, I love this newsletter and appreciate all your hard work.
Nancyb
Just wanted to chime in with my two-cents-worth about the vacuum
sealers. My first sealer was a Rival Seal-a-Meal, very basic and worked
great. However, I decided I wanted to upgrade so I bought a Food Saver on
sale at Kohl's, and I didn't like it at all, not even the bags. It got
returned. Then I purchased a Rival VS120 Seal-a-Meal, paid less than $100,
and have been very happy with it. It works great with fresh strawberries.
It vacuums enough that the bag conforms to the shape of the berries but
doesn't crush them. I have never been able to find out how long the
berries will stay fresh in the bag. They always get eaten in about 24
hours (if they last that long)!
Donna in NW GA
I am looking for a recipe for "Sweet Tomato Chili Sauce". I
don't want one the has green peppers in it. The one my husband's
grandmother uses had tomatoes, onions, a couple of red peppers, cinnamon,
cloves, salt, sugar and vinegar. I just don't know the amounts.
Thanks for all the help.
Nancy in deep south Texas
This is for Zelda who was inquiring about a little restaurant here in
Corsicana with a soda fountain.
Zelda, the place originally was called Hashop's then a man named Dee
bought it (not Deb) and it stayed Dee's Place until fairly recently when a
young man purchased it and now it is called Caleb's Diner. It still has
the soda fountain and serves some nice sandwiches and has breakfast also.
I do hope this will answer your question. By the way, it is located at 125
North Beaton, which is our main downtown street with lots of antique
shops, etc.
Hope you will visit our fair little city often and find each experience a
pleasant one.
Barbara in Corsicana
Hello all! Just now catching up on newsletters again and noticed that
Gloria, Indiana ask for the Triple Chocolate Cake recipe. Gloria this is
for you.
Triple Chocolate Cake Recipe
1 chocolate cake mix(with or without pudding)
1 package Instant pudding mix
4 eggs
1/4 cup cooking oil
1 /4 cups water
8 to 12 oz. chocolate chips.
1/2 cup chopped nuts (optional)
Put dry ingredients in bowl. Add water and oil, stir or beat until
incorporated. Add eggs and beat for 2 minutes on low speed. Add chips and
nuts. Bake in oiled and floured bundt pan for 40 to 45 minutes or until
done. Oven temperature is 350 degrees.
I either use a glaze made from powdered sugar and milk or cream cheese
icing if I want it to be really rich.
Hope this turns out good for you loria and that you enjoy it.
Rachael, Arkansas
Hello everyone,
I am looking for some TNT recipes using white wine. I bought a bottle of
white wine and am not happy with the taste. I don’t want to dump it out if
I can use it for cooking.
Thank You for the help, Angie in Ohio
Hi Nancy,
I never had a problem with the popunder, but now that it's gone I am
relieved. It must have been a subconscious thing. I have been a
reader/contributor since '97; you are the best. Just adopted littermate
sisters from our SPCA, we are so excited! Love to the boys.
Jamaica in Virginia
Hi Nancy. I look forward to getting email from your site everyday. I
have gotten a lot of recipes to use and share with friends. You had a
posting recently with a lady asking for a recipe for Toffee Bars like she
had years ago in the school cafeteria. Well, I too had those in Junior
High back in 1968 and loved them. She was right in responding about the
recipe sent on the 21st. It was more like a cold pudding type dessert with
I think as I recall a graham cracker crumb type bottom to it. In my school
they called it English Toffee. I have been trying to find something like
it for years and haven't had any luck. It can't be that difficult to make!
So, if anyone can come up with it, let us know!
Donna in IL.
For Marge in Ohio, March 23 Newsletter, request for Chicken Spread
Walnut Chicken Spread
1 3/4 cups finely chopped, cooked chicken
1 cup finely chopped walnuts
2/3 cup mayonnaise or salad dressing
1 celery rib, finely chopped
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon garlic powder
Assorted crackers
In a bowl, combine the chicken, walnuts, mayonnaise, celery, onion, salt
and garlic powder. Serve with crackers. refrigerate any leftovers. Yield 2
1/2 cups. I think its delicious.
Granny in Dover, Ky
For Mary in CT: It was I who submitted the buttermilk chicken recipe
and I, too, rarely buy buttermilk. However, I buy a small quantity (you
can buy pints and quarts at some stores), because the buttermilk needs to
be the real deal - it needs to be thick for the gravy. I do not believe it
would be the same with buttermilk powder (which I also use for other
things) or milk "thickened" with vinegar. Hope this answers your question.
Doris in Oklahoma City
Well, we just got back from a trip to Pittsburgh, and I had to check
this recipe exchange first thing. We stopped at A LongHorn Restaurant, and
got this wonderful appetizer called Shrimp and Lobster Dip. It was a hot
dish, served with corn chips. OUT OF THIS WORLD... If anyone would
happen to have a clone recipe for this, my husband and I would love to
have it.
Thank you so much.
CindyO
Mary , from Newton Falls, Oh. would you post your recipe for the wine
made from jam and jellies along with the instructions?
Thank you in advance, Jenny in Ky
Easter Nests
4 cups of chow mein noodles
1/2 cup of light corn syrup
1/2 cup of sugar
3/4 cup peanut butter
jelly beans
In large mixing bowl, use your hands to break noodles into smaller pieces.
In large saucepan, combine sugar and syrup. Cook over medium heat until
sugar is melted and edges begin to bubble. Add peanut butter and stir
until smooth. Pour mixture over noodles and toss to coat.
Coat hands with a little butter.
Carefully form warmed mixture into tight balls, using about 1/4 cup for
each ball. Press into middle of each ball to form a "nest". Place on waxed
paper, cool completely. Place two or three jelly beans in each nest. Makes
1 dozen.
CindyO
If you want to buy a Food Saver, go to
www.foodsaver.com and they have the
one that everyone is talking about is only $99.99 there, but of course you
have to pay shipping, etc. They have all the bells and whistles that you
can order for your food saver.
Sandi Hutson in Jasper, Texas
Hi Nancy and Friends, I need the help of the great cooks in our family.
A good friend of mine is having a wedding shower for my daughter,
and I am helping her find recipes for fillings for finger sandwiches other
than the usual ham, chicken, or egg salad. I told her I was sure we would
get some TNT recipes from the great cooks in this family. Thank you in
advance for any recipes sent in. The date of the shower is April 14.
Many thanks to you, Nancy, for your tireless devotion to this newsletter.
Happy Spring to one and all!!
Ginny Lee-upstate NY
Nancy, I have no idea why I didn't get Fridays newsletter but I didn't.
In 3/22-23 newsletter Bobbi in Central
Florida has a friend that wants a recipe that her grandmother made Old
Fashioned Vegetable Soup using sauerkraut in it. I hope this is close or
what she is looking for, for her friend.
Old Fashioned Vegetable Soup with Sauerkraut
2 tablespoons butter
1 lb. lean beef, cut into 1" pieces
½ lb. lean pork, cut into 1" cubes
2 quarts beef stock, can use water with beef cubes
1, 16 oz., can tomatoes, chopped with liquid
1, 16 oz., can sauerkraut, drained and rinse at least once and drain well
again
½ cup onions, finely chopped
1½ cups celery, chopped
1 cup sliced carrots
½ cup fresh parsley, chopped
1 bay leaf
2 teaspoons salt or to your taste
¼ teaspoon pepper, to taste
½ teaspoon marjoram
¼ teaspoon thyme
2 teaspoons brown sugar, packed or you can leave it out
In a large kettle, melt butter, brown the beef and pork. Add beef stock,
tomatoes and their liquid, drained sauerkraut, onions, celery, carrots,
parsley, bay leaf, salt, pepper, marjoram and thyme. Bring to boil, reduce
heat and simmer, covered for 2 hours or until meat is tender. Stir in
brown sugar, if using and simmer covered an additional 15 minutes. Makes
about 2 quarts. The original recipe didn't drain the sauerkraut but we
thought it was too salty.
It would helpful if when people send in for request if they could have
some of the ingredients listed in the recipe so the people have some idea
if they have the recipe or not.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Speaking of triple chocolate cakes, here is a fireman's recipe that we
LOVE!
Great Chocolate Cake
1 small package cook and serve chocolate pudding
1 pkg. (18.25 oz) chocolate cake mix (we use devil's food)
3 large eggs
1 cup sour cream
6-12 oz chocolate chips (we use semisweet)
Heat oven to 350 degrees. Grease a
12-cup Bundt pan. Cook pudding according to package directions. Combine
cake mix, eggs, sour cream and hot pudding in a large mixing bowl. Beat
with an electric mixer until smooth. Fold in chocolate chips. Pour batter
into prepared pan. Bake until a toothpick inserted near the center comes
out clean, 50-55 minutes. Cool in pan 5 minutes. Invert onto a wire rack.
Cool completely.
For Marge in OH:
Tuna Noodle Casserole
2 tsp green peppercorns in vinegar
8 oz fresh fettuccine, or 4 oz dry
6-1/2 oz can tuna, drained
1 lime, quartered
1 or 2 tsp olive oil
4 scallions (green onions) thinly sliced, diagonally
1/2 tsp dried dill
1/4 cup crème fraiche or sour cream
Cook fettuccine according to package directions. Drain and heap into 2
lightly oiled individual casserole dishes. Mound tuna on top of noodles,
keeping fish in good-sized chunks. Squirt a lime wedge over each dish. In
a frying pan, heat oil over medium heat. Add onions and sauté quickly.
Stir in peppercorns and their vinegar, dill and crème fraiche; blend.
Spoon over tuna to cover fish and noodles completely and broil for 3-5
minutes or until golden brown. Serve very hot.
Hi there - this is in response to someone who wanted a recipe for Bran
Muffins that keep in the refrigerator for quite some time. This recipe is
TNT by myself and many friends for many years:
Bran Muffins
1 - 15 oz. pkg. Raisin Bran
3 Cups Sugar (white or brown or mixed)
5 Cups Flour
5 tsp. Baking Soda
2 tsp. Salt
4 Eggs
1 Cup Corn Oil
1 Quart Buttermilk
Beat eggs, oil & buttermilk together - add to other ingredients that have
been mixed together. Dollop into muffin paper cups - Bake @ 400 degrees
for 15 to 20 minutes. Keeps in refrigerator for six (6) weeks.
Claire in California
I forgot to mention in my previous note that the Rival VS120
Seal-a-Meal has a special setting for delicate foods. This is why it
doesn't crush foods like strawberries.
Donna in NW Georgia
Hot Buttered Rum
1 pound of dark brown sugar
1 cup of softened butter
1 pint of vanilla ice cream
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
cinnamon sticks ( optional )
Rum
In large bowl:
Mix all ingredients EXCEPT rum and cinnamon sticks.
Blend until smooth.
Place this mixture in freezer.
To prepare each drink, put one heaping tablespoon of frozen mixture and 1
1/2 ounce of rum into each mug. Fill mug with boiling water and stir well.
Can be served with cinnamon stick if desired. I like a small scoop of
French vanilla cool whip on top.
CindyO
Does your wonderful site have a search feature? I seem to remember
there was a way to Google just your site but now I can't find anything
about it. I would appreciate any help you can give me, computer dummy that
I am.
Debbie Friend
Comment
The search feature is not at the top of the page right now. I am in the
process of separating nancys-kitchen.com from nancyskitchen.com.
www.nancys-kitchen.com will
only have the newsletter and related information in the near future. If
you search for something in the newsletter it will only be on
nancys-kitchen.com. To keep the confusion down the search feature has been
intentionally left off this site until the search engines get reindexed
and the information will show on the correct pages.
Nancy
Hi Everybody, it's so nice to feel Spring in the air...
I made the Mounds Bar candy bars copycat/clone recipe and everyone
enjoyed them, now I wonder does anyone have a recipe for Milkyway Candy
Bars, I can't find one anywhere. Thanks for your input.
Trish, Fl
Hi Nancy!
Grannym IL sent in a recipe for Amazin' Raisin Cake in the
3/22-3/23 newsletter.
I wanted to know if this could be made in a 9x13 pan instead of the 2 - 9'
pans??? This sounds like a recipe my MIL used to make for my husband only
hers had chocolate chips either in it or on top... I would love to try and
re-create her recipe with grannym's as my hubbys momma died and I never
got her recipe. Do you think I could try to add choc. chips to grannym's
recipe???
I also copied a couple of recipes this past week for Cannoli, but the
recipes were only for the filling, does anyone have a recipe for the
shells you fill???
Dee in SIL was asking for a recipe for a Toffee Bar made in the school
cafeteria's back in the 70's.... well your in luck, I had a friend who
knew someone who worked in the cafeteria when we were in high school and I
got the recipe!!! I haven't made them in years, but they are DELICIOUS!!!!
Oh what memories!!! lol!!!! Hope this is the one you remember Dee!!!
Toffee Bars
1 1/4 lbs. butter
6 C. flour
3 C. brown sugar
1 t. salt
4 eggs
3 C. choc. chips
3 t. vanilla
Cream butter & sugar together before adding flour.
Bake at 350 for 30 min.
* Sorry thats the only directions on the old recipe card.
I would figure to cream the butter & sugar and then add the eggs and
vanilla.
I would think the flour and salt should be combined and then added to the
butter/sugar mixture and then add the choc. chips. Didnt say what size
pan, but I would think a large cookie sheet? They really are wonderful.
Gonna have to make these now as the memory of them is so yummy!!!
P.S. Dee your Spanish Rice Pronto is how my momma used to make hers!!!
Yumm!!!
Thanks to everyone for sharing all their GREAT recipes!!!!
Suzie in NW Michigan!
