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Favorite Recipes of Our
Members
Holiday Recipes
Thanksgiving
Leftover Turkey
More Turkey
Pumpkin
Sweet Potato
More Thanksgiving
Fudge and Candy
Recipes
Marilyn, Fl., I am a die hard BRAVES Fan. My
husband and I do not miss seeing a game. I love the Gators too, I was one
of the first 13 co-eds at U of F. I need some help from Nancy's brood. I
have been ask to visit nursing homes for our church. I need ideas to help
entertain, gifts to make , etc. Does anyone know of books available to
help with nursing homes. We usually have four or five go at a time. We use
to take cookies, but was told not to bring since so many are diabetics.
Sometimes we take a flower or small gift, but any suggestions would be
appreciated. I too think the candy recipes are great. The only thing is I
want to eat it all. I plan to make the bourbon cake for Thanksgiving. I
will let you know how it comes out! Betty Ga. age 78
I have a frozen turkey that I want to thaw & debone. I would like to pack
all the meat together in a roll like & cook it. Has anyone done this? If
you have I would like to know how I would get the meat to stay together. I
realize I would have to use string to tie it up but is there any "gel"
that I would have to use. Thanks a Young "73" D. Beaty--Clayton,Oh.
I'm looking for the newsletter that the recipe for the
Chocolate Eclair
Cake was in, sent in by Vivkie in Texas
thanks, Sally in PA
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The recipe in the Nov 6th newsletter for the Apple cream cake, it said to
use 1 cup whipping cream do you mean cool whip or what, the recipe was
sent in by Toma in Bama
thanks Sally in pa
I want to thank D. Beatty from Clayton, OH for sharing the recipe for
fruited cranberry jello. It sounds like just the ticket & I will
definitely be making it for the holiday. I have never eaten tomato
pudding. The recipes that were submitted sound great. Are they served as
side dishes? What else would you serve with them?
I wanted to share my recipe for lemon NUTMEG meltaways. I bake these every
Christmas & think the addition of nutmeg is delicious.
Lemon Nutmeg Meltaway
Bake at 325 degrees F for 15 minutes.
Makes 64 single cookies
1 cup sifted cake flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter or margarine,
softened
1/2 cup confectioners sugar
2 teaspoons grated lemon rind
Sift flour, cornstarch, salt and nutmeg onto wax paper.
Beat butter, sugar and lemon rind in a medium-size bowl with electric
mixer until light and fluffy.
Add sifted dry ingredients to butter mixture. Beat on low speed, scraping
bowl, until mixture is smooth. Roll dough by measuring teaspoonfuls into
balls. Place on ungreased cookie sheet; flatten slightly to 1 1/4 - inch
circles with bottom of glass dipped in confectioners sugar.
Bake in a slow oven (325 degrees F) for 15 minutes or until cookies have
turned a very pale golden-brown around the edges.
Cool 2 minutes on the cookie sheet, then transfer to a wire rack and cool
completely. Pack into airtight containers and store up to 1 week.
I have another request for all the Nancylanders. I checked your site but
couldn't find the recipe for No Peek Chicken. I lost my old tattered copy
some time ago. I can't remember the kinds of soup it required. If anyone
has the recipe, please could you share?
TIA jan in NW PA
In Nov. 10 newsletter, Jenny of KY mentions her apple delight pie - I have
searched, but cannot find the recipe. Could she perhaps tell me when it
was printed? So many thanks to all concerned
Dee in Zim
Many thanks to Jae in OK. I do receive the Family Fun magazine, and the
girls have had a great time with the projects in it. This week they made
turkey napkin ring and a turkey basket for our rolls at dinner. I
appreciate your help, thanks so much
Mariann in Michigan
Good Morning everyone!
Thanks Nancy for the tip on where to find divinity recipies. Also thanks
to Mariann in Mi. and yes I would love to have a few more recipes. Also
thanks to Nancy in NY. I love all the recipes that are quick and easy with
little ingredients that show up on this recipe group. I cant wait to try
alot of them at Christmas since we will be home for that. Thanksgiving
will be in Parkersburg WV. For all of you driving long distances this year
as well as short ones, I pray that you all have a safe trip. Thanksgiving
Blessings to
you all.
Dee in Southern Illinois
Hi Nancy and all and also your furry babies...In 11/15 issue IMM/Iowa sent
the Goof Balls recipe.Well I just made them and WOW! are they good!Thanks
IMM for sharing.
Brenda/Alabama
Nancy, In the 11/15 newsletter, Marilyn from FL wanted to know if there
were any "fellow" jocks out there. Well I am not a jock but we, my dh and
I, are glued to the TV during football season watching Ohio State, my
college and Penn State, his college, games. This week-end, 11/18 is a BIG
one for Ohio State #1 team playing Michigan #2 and Penn State will be
playing Michigan State I believe at Penn State and we will watch that game
first. When our teams play each other we just agree that the best team
won. Sometimes that is hard but you can't replay the game. The recipe I
had misplaced over the years I have found. We make this for Christmas and
it is so good. Some years I have made the bottom (lime) layer at night
then the next day I will finish making it. You have to let each layer firm
up before adding the next layer.
Christmas Lime Strawberry Jello Salad
Bottom Layer
1, 3 oz., pkg. lime jello
1 cup crushed pineapple, drained
Prepare the lime jello as directed on the package. Chill until slightly
thickened; fold in the drained, crushed pineapple. Pour into an 8" square
pan; chill until firm.
Middle Layer
1/4 cup mayonnaise
1, 8 oz., pkg. cream cheese, softened
1 pkg. Dream whip dessert topping mix, prepared
1/2 cup pecans, chopped
Gradually add the mayonnaise to softened cream cheese, mixing until well
blended. Prepare dessert topping mix according to package directions. Fold
in cream cheese and nuts. Spread over molded gelatin bottom layer; chill
until firm.
Top Layer
1, 3 oz., pkg. strawberry jello
1, 10 oz., (small) frozen strawberries
Prepare strawberry jello according to package directions; chill until
slightly thickened. Add thawed strawberries; chill until partially set.
Pour this over cream cheese layer. Chill until firm.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Good morning Nancy,
I am responding to Linda Boyles Fairborn Ohio in the Fri. Nov. 17th
newsletter. There were several other similar recipes to choose from in my
search. I had never heard of it before! Interesting! Evidently it is a
Greek dish. Chris in NM
http://www.recipegoldmine.com/worldgreek/greek62.html
Cinnamon Chicken (Kota Kapama) recipe
8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4-inch long) cinnamon stick
Freshly-grated Parmesan cheese
Grind some sea salt and black pepper over the chicken pieces. Heat the
butter and olive oil over moderate heat in a sauté pan, and brown the
chicken pieces. Transfer them to a plate. Pour off all but a thin film of
fat add the onions and garlic. Cook and stir for a few minutes until the
onions are light brown. Stir in tomatoes, tomato paste, chicken stock,
cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black
pepper. Bring to a boil, and then return the chicken to the pan and baste
it
thoroughly with the sauce. Reduce the heat to low, cover and simmer,
basting occasionally, for about 30 minutes. Serve with white or brown rice
or pasta. Spoon the tomato sauce over the chicken and rice or pasta.
Sprinkle with Parmesan cheese if desired.
Hi Nancy:
I truly enjoy your web site. I would miss it if I didn't receive it every
day. I would like to know exactly how to make the two ingredient fudge; I
believe it has canned frosting and maybe choc chips? I am trying to diet
but thought it would make a great Xmas treat for someone. Now I want the
recipe and don't have it. thanks so much for your hard work.
Helen in Nebraska
Comment
The fudge recipe and all its variations are in the November 14th
newsletter. It is called Easy Peanut Butter fudge.
Nancy
Nancy I want to wish you and siggy&Ditto a Happy Thanksgiving. Does anyone
know how to get a film off of pyrex bowls? I have tried lime away and clr,
but they did not work. Please help.
Kathy from Fl
Thank you everyone, I finally found the hominy put out by Goya and made
the Corn / Hominy dish last night for supper. We really enjoyed it. I put
it in the oven for about 40 minutes along with my meatloaf and it turned
out just fine. I am also addicted to the microwave peanut brittle and have
been making it at least once a week. That is a bad thing but, can't help
it.
Joan from Ma
For Ginny Lee in upstate NY:
You're in luck! I cut this recipe from a magazine advertisement for
Kraft/Food Network, planning to make them for my cookie trays this year.
So glad to be of help.
JELL-O PASTEL COOKIES
Prep 30 min/Total 40 min
3 1/2 cups flour
1 tsp. Calumet baking powder
1 1/2 cups (3 sticks) butter or margarine, softened
1 cup sugar
2 pkg. (4 serving size each) Jell-O Brand Strawberry Flavor gelatin,
divided
1 egg
1 tsp vanilla
Preheat oven to 400°F. Mix flour and baking powder; set aside. Beat butter
in large bowl with electric mixer on medium speed until creamy. Gradually
add sugar and 1 pkg of the dry gelatin, beating until light and fluffy.
Add egg and vanilla; mix well. Gradually add flour mixture, beating well
until well blended after each addition.
Shape dough into 1-inch balls. Place cookies 2 inches apart on ungreased
baking sheets. Flatten with bottom of clean glass. Sprinkle lightly with
remaining dry gelatin.
Bake 8-10 minutes or until edges are lightly browned. Remove from baking
sheets to wire racks. Cool completely. Store in tightly covered container
at room temperature.
Makes about 5 dozen cookies or 30 servings, 2 cookies each.
Substitute: Create a festive cookie platter. Make a second batch using
Jell-O Brand Lime flavor Gelatin.
I am thankful, this Holiday season, that we have Nancy who allows us to
share our recipes and lives.
From still 59-1/2 year old Linda
Comment
This recipe or one very similar was also sent in by
LINDA in SE IOWA
Hi Nancy and furry friends,
I was wondering if Lois Kingston,WA would share her moms fruitcake recipe
that is made form dates,Brazil nuts, walnuts and maraschino cherries. It
sounds really good and I would love to make it.
Jean from Illinois
Good evening, Nancy! I hope you have had a nice Thursday; we've all been
enjoying your double pages this week.
Mary Newton Falls OH said she thought it would be a good thing if the
Nancylanders could have a huge covered dish affair. That would be great,
but judging by the latest requests/tnt's, I'll bet the menu would be
Blasted Chicken, Sloppy Joes and Grape Salad! Also LOTS of Jello molds!
Kathi in Virginia
to Robbie in Bowling Green IN-
your recipe for pecan logs sounds good but in the directions it says to
mix the butter with other first ingredients, but the recipe doesn't list
any butter in ingredients. How much butter?
thanks,
Kim in Streetman TX
For Dorothy,IL November 14 N/L
The Easy Zucchini Quiche can be frozen without much deterioration.
I cook for the 2 of us and freeze complete meals for the busy days and
haven't found much that spoils too much when frozen.
Here's a couple of other TNT crustless quiches.
Crustless Feta and Cheddar Quiche
Nonstick cooking spray
4 beaten eggs
1/3 cup wholemeal plain flour
1/4 tsp black pepper
1/8 tsp salt
1½ cups cottage cheese
8 ozs frozen broccoli, cooked, chopped and drained
1 cup (4 ozs) crumbled feta cheese
1 cup shredded cheddar cheese
Lightly coat a 9" pie plate with cooking spray; set aside. In a medium
bowl stir together eggs, flour, pepper, and salt. Stir in cottage cheese,
cooked broccoli, feta and cheddar cheese. Spoon into the prepared pie
plate. Bake in a 350ºF oven for 40 to 45 minutes or until a knife inserted
near the center comes out clean. Cool on a wire rack for 5 to 10 minutes
before serving. Serves 8.
Mushroom Quiche
For 4servings:
1 onion
2 Tbsps oil
8 ozs fresh mushrooms
1/2 tsp dried basil
1/4 tsp dried thyme
Black pepper to taste
2 eggs
6 ozs natural Yoghurt
1/2 cup Milk
1/2 tsp salt
1/2 cup self-raising flour
1/2 cup grated tasty cheese
Chop onions finely. Sauté in oil, and when soft add the mushrooms and cook
until softened. Add the basil, thyme and black pepper, then remove from
the heat and leave to stand while preparing the egg mixture. In a
medium-sized bowl lightly beat together the eggs, Yoghurt, milk and salt.
Sprinkle the flour over this mixture and stir just enough to combine, Then
add the grated cheese, again stirring just enough to mix. Butter a 10"
flan or pie dish.
Tip in the onion and mushroom mixture, and spread evenly, then pour the
batter evenly over this.
Bake at 450ºF for 25minutes, until light brown and firm in the centre.
Cool for 10-15 minutes before turning out.
Bob in Adelaide South Australia
To Sandi
Hello I have also made WON TON soup with the turkey broth...it is really
yummy and a change from the veg soup!
Sandra in Hemet Calif.
Well, I tried the chocolate chip and coconut-pecan icing fudge recipe. It
tasted great but it didn't firm up. We called it "spoon fudge".Lol. What
did I do wrong? Is it supposed to be soft like that or more of a
firm consistancy? I really could not cut it into squares. We just spooned
it out.
Barbara in De.
Comment
I found that if the chips weren't really hot but melted before I stirred
in the frosting it firmed up more. The hotter the chips the less firm the
fudge turned out. Also using Whipped frosting does not work well.
Nancy
Nancy, not only does your newsletter have the very best recipes in the
whole wide world,
but even occasionally gives us a chance to do that healing thing. laugh
out loud. I am referring to Dotty in Humbolt TX's comment about her being
on a diet and that she should follow a fellow Nancylander's advice about
leaving one third of the fudge for someone else when she makes it. I
nearly died laughing, and could just see myself trying to leave one third.
LOL This newsletter is such a great joy to all of us, in so many different
ways, and as many have said, we feel like we all know one another and are
best of friends. Thank you for giving us that.
Kim in Streetman TX
A note to all the seniors-When you go shopping or eating out, ask if they
have senior discounts.
You would be surprised how many there are now that do, and every bit
helps. A couple that come to my mind is Beall's department store(in the
Dallas/Ft.Worth area anyway), and IHOP restaurant. Beall's has a discount
off on everything you buy on the first Tues. of every month, and IHOP has
a buy one meal, get one free between 3-6pm for seniors, although you have
to buy drinks like coffee or tea as well to get that discount. In our
local area the Taco Bell and McDonald's also have senior goodies. Worth
asking, never know.
66 years old in a week, lol, and married 48 years the next day, lol Kim in
Streetman TX (75 miles or so south of Dallas)
Comment
When I go to Arizona the same discounts do not apply. It is hard to find
senior discounts on anything in Arizona. I assume it is because they have
so many senior citizens.
Nancy
Hi: This is in response to Boop asking about a diabetic angel food cake
recipe-- unless I am sadly mistaken-- angel food cake is one of the few
deserts listed on the diabetic menus that is allowed. As for sugarless; it
contains very little sugar and is mostly egg whites. This is from a
diabetic nutrition class that I took. These classes are invaluable and are
available in most areas.
Hope this helps, Glory from Tucson
My new stove will be coming in a couple of weeks. It’s a Bosch electric
flat top slide in model with convection oven. I’m so excited for it to get
here. One of the first things I want to make is beef jerky. The oven has a
dehydrate setting. It’s one of the features that helped me talk hubby into
buying it! Does anyone have any experience or recipes for making jerky in
a convection oven? Do I need to buy special drying racks to use in the
oven? Any other tips for using a convection oven like what works in one
and what doesn’t? I know cookies come out great but what about yeast
breads?
Dawn in MN
Hello Nancy and all, I am writing to say hello and to also say I am a
senior citizen. I am 60 years old and will turn 61 on December 3rd. I have
2 grown sons, no grandbabies, but 2 furbabies. A full blooded Dachshund
and a Dachshund mix. I wait everyday (except Thursdays, sad) to see what
all the others sent in. I have never sent in a recipe, but will send a few
soon, that I use for Christmas...A Pumpkin Pound cake for one yummo. Been
a member here for sometime and appreciate all of your hard work and that
of all of the members that send in recipes. I live in Beaumont, Texas,
about 25 miles from the Gulf of Mexico. Hello to all of the Texas
posters!!!!!
Linda B. Beaumont, Texas
This is for I think it was Linda in Ala in the
newsletter Nov 12th or 13th. she wanted instant oatmeal and I finally
found my recipe I had got from Splenda a long time ago. Hope this help her
as it really work. Pat W from Quail Valley Ca
Mix Ahead Flavored Oatmeal
Cooking time 2 minutes
Serving size 2/3 cup
Serves 7
2 cups Quick Cooking Oats
3/4 cup Splenda Granular
1 tsp ground Cinnamon
1 1/2 tsp butter flavored granules ( i didn't bother with it as I didn'
have any)
1/2 tsp salt
Directions
In a plastic bag or airtight container, combine all ingredients. Store
until ready to use. Shake mix together when you are ready to use.
Microwave cooking directions
Place 1/3 cup oat mixture in microwave safe bowl. Add 2/3 cup water ( or
milk.) Microwave on high for 2 minutes or until desired consistendy is
reached. Stir and serve immediately. serves 1.
we also like to add raisins or dried fruit before serving.
Stove top instructions
In a small sauce pan over high heat, bring 2/3 cup water to a brisk boil.
Add 1/3 cup oat mixture and cook for 1 minute, stirring occasionally. Let
stand until desired consistancy is reached. Serves 1.
Variations
Maple spice flavor. stir in 1/8 teaspoon imation maple flavoring and 1/8
tsp butter flavor granules before cooking.
Apple Spice Flavor
for each serving of apple spice flavor, stir in 1 pinch nutmeg into
oatmeal before cooking and 2 TBL applesauce after cooking
Hi Nancy,
Like everyone else I can't thank you enough for this news letter. When I
try a new recipe my kids ask me if I got it from Nancy's news letter. I'm
42 and have a daughter 9 and a half and my son will be 8 on Thanks giving.
I have a white standard poodle guide dog name Kevin.
This is in response to Becky in Ohio
PEANUT BUTTER CUP PIE
1-1/2 c. milk
1 pkg. ( 3.9 oz) instant chocolate pudding
1 c. plus 2 T. peanut butter cups, chopped and divided
1 tub ( 8 oz.) cool whip
1 chocolate crumb crust
In a bowl, whisk the milk and pudding for 2 minutes. Let stand for 2
minutes or until soft- set. Fold in 1 cup of chopped peanut butter cups.
Fold in cool whip.Spoon into crust. Cover and freeze for 6 hours or
overnight. Remove from freezer 15 - 20 minutes before serving. Garnish
with remaining peanut butter cups. Yields 6 -8 servings.
Tracy in Atlanta
Orange Cheesecake
1 2/3 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
2 (11 ounce) cans Mandarin oranges, undrained
1/4 cup Cointreau or Triple Sec
40 ounces cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup whipping cream
1/2 cup orange juice
2 tablespoons cornstarch
Combine graham cracker crumbs, the 1/4 cup sugar and butter; mix well.
Press into bottom of a 10-inch springform pan. Bake at 375 degrees F for 8
minutes; cool.
Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges
and Cointreau, stirring gently. Set aside, stirring occasionally.
Beat cream cheese with an electric mixer until fluffy. Stir in the 1 3/4
cups sugar, flour, salt and vanilla extract. Add eggs, one at a time,
beating well after each addition. Add egg yolks, and beat well. Beat in
whipping cream; spread filling over crust. Bake at 400 degrees F for 8
minutes. Reduce heat to 200 degrees F and bake 1 hour and 30 minutes.
Turn off oven, and partially open oven door. Leave cheesecake in oven for
30 minutes. Cool on a wire rack; chill well. Remove sides from pan.
Drain mandarin oranges, reserving Cointreau. Arrange oranges on top and
around sides of cheesecake.
Combine reserved mandarin orange liquid, reserved Cointreau, orange juice,
and cornstarch in a saucepan; stir well. Cook over medium heat for 5
minutes or until thickened; cool slightly. Spoon glaze over top of
cheesecake; chill.
Betty in MS
A Nancylander was looking for regrigerator cookies
and I wanted to share this one that I cut from a magazine years ago, it
makes the crispiest cookies, but they have to be sliced thin, if they are
sliced thick they will be kind of soft. It's TNT.
Vanilla refrigerator wafers
1/2 c. butter
1/2 c. margarine
1-1/2 c. powdered sugar
1 egg
1 tsp vanilla
2 c. all-purpose flour
1 tsp baking soda
1 tsp cream of tarter
1/8 tsp. Salt
Cream together butter, margarine and powdered sugar. Beat in egg and
vanilla. Combine flour, soda, cream of tartar and salt and add to creamed
mixture. Mix well. Divide dough in half. Form each half into a 2-inch
round roll. Wrap in waxed paper or aluminum foil. Chill in refrigerator or
freezer. Slice 1/4-inch thick. Bake on ungreased cookie sheet in
350-degree oven 8 to 10 min. Cool on rack.
Makes about 5 doz. cookies
Here is another TNT cookie recipe; I copied this from the Land O' Lakes
website but I got the recipe in my collection from the back of a package
of butter. I forget which variation I tried but I'm sure they are all
yummy!
NO-FUSS HOLIDAY BARS
Crust Ingredients:
1-1/3 cups all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar
Filling Ingredients:
See variations below
Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at
low speed until mixture resembles coarse crumbs. Press onto bottom of
ungreased 9-inch square baking pan (except for chocolate toffee
variation). Bake for 15 to 20 minutes (except for chocolate toffee
variation) or until edges are lightly browned. Follow directions for
filling variation below. Cool; cut into bars.
Yield: 20 bars
VARIATIONS:
Pecan Pie Bars: Combine 3/4 cup corn syrup, 1/2 cup sugar, 2 eggs, 2
tablespoons all-purpose flour and 1/2 teaspoon vanilla in small bowl. Beat
at medium speed until well mixed. Stir in 1 cup chopped pecans by hand.
Sprinkle 1/2 cup real semi-sweet chocolate chips over crust. Pour filling
over hot, partially baked crust. Continue baking for 30 to 35 minutes or
until set. 20 bars.
Zesty Lemon Bars: Combine 3/4 cup sugar, 2 eggs, 2 tablespoons all-purpose
flour, 3 tablespoons lemon juice and 1/4 teaspoon baking powder in small
bowl. Beat at low speed until well mixed. Pour filling over hot, partially
baked crust. Continue baking for 18 to 20 minutes or until filling is set.
Cool slightly; sprinkle with powdered sugar. 20 bars.
Chocolate Toffee Bars: Prepare crust ingredients as directed except press
firmly on bottom of 13x9-inch baking pan. Bake for 20 to 25 minutes or
until crust is very lightly browned. Immediately sprinkle 1/2 cup
semi-sweet or milk chocolate chips and 1/2 cup butterscotch or white
baking chips over crust. Let stand 3 to 5 minutes or until soft. Evenly
swirl over crust with table knife or back of spoon. Sprinkle with 1/2 cup
chopped pecans or peanuts, if desired. 36 bars.
TIP: To serve, cut bars into diamonds, rectangles or squares and place in
paper muffin liners or candy papers.
Nutrition Facts (1 lemon bar only): Calories: 120, Fat: 5g, Cholesterol:
25mg, Sodium: 60mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 2g
9996 © 1995 Land O'Lakes, Inc
Nancyb
Need gift ideas for Christmas but don’t want to spend a lot? Here are some
tips from Jill Cooper and Tawra Kellam, authors of Dining On A Dime:
~Buy items in sets and divide them among the baskets. Buy a four pack of
nail polish for four ladies baskets or buy packs of whistles or other
party favors for the kids. Take individual popcorn, coffee or cocoa
packets out of their boxes. They will fill the baskets better.
~Shop garage sales and thrift stores for baskets and other containers.
~Dollar stores have lots of great inexpensive gift ideas. Browse!
~Use cellophane bags to package your mixes. They are inexpensive when
purchased at party stores or florists.
~A gift can be as simple as tea bags in a tea cup tied with a pretty
ribbon. A large soup mug and saucer with soup mix or a small glass bowl
with some potpourri might also make a simple but nice gift.
Try making these specialty gift baskets:
Football Fan (for teenage boys, brothers, fathers and brothers-in-law!) -
Fill a large bowl purchased at the dollar store with candy bars, bags of
microwave popcorn, sodas, chips, dips, a favorite football flag or hat,
and a calendar of game days.
Fisherman - In a tackle box or fish bowl, put hooks, bait, line, hot
chocolate or sodas, trail mix, gloves, fishing magazines and a fish
pillow.
Dog - In a dog bowl, place a ball, old sock with a knot tied in it, dog
bones, rawhides, a leash, a name tag and a brush. You might include a
picture of a mailman with “the enemy” written on it.
Cat - In a cat litter box, place a catnip toy, cat food, a poop scoop, a
leash, a name tag and a little rubber mouse.
Car - In a large bucket, place fuzzy dice, air freshener, wax, car wash,
chamois (“Shammy”), tire cleaner, a car trash can, a key ring, ice melter
for cars and an ice scraper.
Baby Basket - Spraypaint a basket white and line it with a baby blanket or
use a diaper bag. Fill with bibs, baby oil, baby lotion, baby powder,
diaper ointment, a teething ring, burp cloths, wipes and a rattle.
Relaxing Basket - Line a basket with a hand towel. Add a lavender candle,
bath oil or bubble bath, bath salts, a favorite magazine or book, a poof
and scented soap, and a do not disturb sign. (Make one out of a piece of
cardboard.)
Coffee Lover - In a basket, include flavored coffee packets, cinnamon
sticks dipped in chocolate, wrapped in cellophane and tied with a ribbon,
cookie mix or cookies, flavored powdered creamer and a coffee cup.
Baker’s Delight - Line a large mixing bowl with a dish towel. Add cookie
mixes, hot chocolate mixes, brownie mix, muffin mix, a package of walnuts,
measuring cups and pot holders.
Ice Cream Lover - Place tissue paper on the bottom of a basket. Add sundae
dishes, an ice cream scoop, nuts, hot fudge sauce, butterscotch sauce,
chocolate syrup, Maraschino cherries and a gift certificate for two
half-gallons of ice cream.
Soup Basket - In a basket, stock pot or bean crock, add large soup mugs, 7
bean soup, cornbread mix, cookie mix and oyster crackers wrapped in
cellophane bags and tied with a ribbon.
Nail Polish Basket - In a pretty bucket or basket, add a variety of nail
polish, emery boards, nail clippers, polish remover, cotton balls, hand
cream, cuticle cream and a nail buffer.
Family Night - In a large bowl, add a puzzle or game, popcorn, candy bars,
soda, hot chocolate mix and mugs.
Fruit Basket - Line a basket with tissue paper. Add apples, oranges, hot
chocolate mix, various teas and dried fruits (like figs or raisins).
Sprinkle nuts on top of everything.
Cookie Delight - In a basket lined with tissue paper, add two cookie mixes
in cellophane bags or jars tied with ribbons, Russian Tea (also in a
cellophane bag or small jar tied with ribbon), cookie cutters, a teacup
and two pot holders.
Chocolate Lover - In a basket, add Hot Chocolate Mix, Brownie Mix,
Chocolate Peanut Butter Cookie Mix, Party Mints, Mexican Hot Chocolate Mix
and a small package of marshmallows.
It's time of the year! Here are some nice food gift basket ideas! Lynette
in N.Y.
This is for Mariann in Michigan, looking for some
way to have everyone write what they are thankful for or more about the
family. Years ago, I saw a suggestion in a magazine that talked about a
"memory jar". The first one I did was for my mom, for her 75th birthday.
What I did was contact everyone in the family and some friends and asked
everyone to write down at least one memory they had of mom. Most of them
emailed them to me, and I cut them into strips. I then bought a decorative
tin, and put all of the memories in there. I can still remember when my
mom was getting ready to open her present, she kept commenting on how
light the gift felt. After she opened it and started reading the messages,
she said it was the largest gift she had received. My family now does this
for everyone's major birthdays. When my son turned 21 last year, I did one
for him and he said it was the best gift he ever received. I received one
when I was 50, and still take it out once in a while and reread the
messages. Some made me laugh and some made me cry, but all made me feel
loved.
Nancy, the last message I sent in, I failed to tell you again, how much I
appreciate all that you do and for letting all of us contribute. You are
truly an angel.
Gloria (SC)
Love those newsletters.
Looking for an old old recipe for a Zambi Cake.
This is a sponge like pound cake.
Also, a family favorite is a Rocky Mountain Cake - my family called it
Rocky Mt. Cake. It is a yellow cake with a filling of raisins, dates,
figs, and nuts, and coconut fixed much like a fresh coconut cake.
I also used to make a special fruit cake that called for a jar of canned
fruit - I think by Nonesuch - however, now they only have the Mincemeat. I
am including the recipe.
Fruitiest, Fastest, Fanciest Fruitcake....To Eat and
Be Merry!
9-1/2 Minute Magic Fruitcake
2-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
2 large eggs, slightly beaten
1 (12-ounce) can Eagle Brand Sweetened Condensed Milk
2 2/3 cups (28-ounce jar) Borden None Such Ready To Use Mincemeat (see
note)
2 cups(16-ounce jar) mixed candied fruit
1 cup walnuts, coarsely chopped
Additional candied fruit and walnut halves for decorating (optional)
Butter a 9-inch tube or spring-form pan. Line with parchment or waxed
paper. Butter again.
Sift together flour and baking soda; set aside.
In large bowl combine eggs, sweetened condensed milk, mincemeat, fruits
and nuts; mix well. Fold in
sifted dry ingredients. Turn into prepared pan.
Preheat oven to 300*F (150*C).
Bake for 2 hours or until center springs back when touched lightly with
fingers and top is golden brown.
Cool in pan 5 minutes. Turn out of pan. Remove paper; cool. Decorate with
additional candied fruits and
walnut halves, if desired.
Makes 16 to 24 servings.
Note: Two (9-ounce) packages of Borden None Such condensed mincemeat and 1
1/2 cups water, boiled briskly for 1 minute and cooled, may be used. I
have made this many years ago when I could get the fruit in a jar. Cannot
find it now. You can eat this fairly soon - a day of so.
Mary from NC
Easy Drop Danish
2 cups baking mix such as Bisquick
1/4 cup butter or margarine softened
2 tablespoons sugar
2/3 cup milk
1/4 cup preserves of your choice
2/3 cup powdered sugar
1 tablespoon warm water
1/4 teaspoon vanilla
Grease a cookie sheet. In a large bowl combine the baking mix, butter and
sugar until crumbly. Stir in the milk until a soft dough forms. Beat for
15 strokes. Drop by rounded tablespoonfuls about 2 inches apart on
prepared cookie sheet. Make a shallow well in the center of each with the
back of a spoon and fill with 1 teaspoon preserves. Bake at 450 degrees
for 10 to 15 minutes until golden. In a small bowl beat
together powdered sugar and water until smooth. Add the vanilla blending
well. Drizzle the glaze over the
warm Danish.
This is for Cheryl, in Ohio posting for November
13, page 2. Sorry I am behind on my newsletters. I sometimes save them all
to devote just one night to them, although sometime my hand itches to
click on it ahead of time, lol. This is a filling that I have used in my
kolachys. I make the kind that have a cream
cheese base, like my mother always made. When we were little, and couldn't
pronounce kolachy, we used to call them diaper cakes for the way they were
folded (cloth diapers were used then).
Cream cheese filling
1 8 ounce package cream cheese
1/4 cup sugar
1 egg
1/4 teaspoon grated lemon rind
Combine softened cream cheese and remaining ingredients, mixing until well
blended.
For the record, I am 54 years old, with one son, who will be 22 on
November 20. I have been married for 26 years. I am originally from the
Cleveland, OH area, last address North Royalton, a suburb of Cleveland. We
moved to Surfside Beach, SC, just south of Myrtle Beach 3 years ago. I
have contributed a few times to the newsletter and love reading about all
of my recipe friends. It is great that everyone is
posting their ages.
Gloria (SC)
I am 84 Years old, been receiving Nancy's
Newsletter for quite a few years. Enjoy the recipes sent in & have to try
them, they sound so good. Been trying to find the directions, for Frosting
& Chocolate Chip Fudge. Found several requests for directions, but no
answer to them. Do you put in miicrowave to melt? Or over hot water?
Happy Holidays, to all.
Marsi
This is for the person looking for a Rum Ball
recipe. It is tnt.
Holiday Rum Balls
3 c. crushed vanilla wafers
1 c. powdered sugar
3 T. corn syrup
1-1/2 T. cocoa
1 c. chopped walnuts
3 oz. rum
Work all ingredients together. A few drops hot water may be added so the
mixture will stick together.
Pinch off small pieces of the mixture and roll into small balls. Roll in
additional powdered sugar. Store in
covered container a day or so to ripen.
Pam
Hi Nancy, Siggy, Ditto and everyone in Nancyland.
Nancy, I want to thank you for such a wonderful newsletter you put out
everyday including some of the Thursdays when you are not suppose to. LOL.
I too want to be counted in with the seniors as I am 63 years old. I just
wanted to say to Edi in AR in the Nov. 15 newsletter that I am so sorry to
hear of the passing of your husband of last month. I know it must be hard
for you now that the holidays are among us. I hope that you have family
and friends that you can count on and be with during the holiday season.
Edi, you can always count on us here in Nancyland where we not only share
each others good recipes but also each others friendship. I will keep you
in my thoughts and prayers and remember you always have us in Nancyland
for comfort.
Betty in MD
Hi Nancy
This is Sherrie from Delaware. I am sure you remember me writing to you
about my cat Pumpkin. He lost his fight with his lung problems and passed
away yesterday. My husband and I are devastated. He was almost sixteen and
we have had him since he was 3 months old. Right now I don't think I ever
want another cat. I hope Siggy and Ditto are doing well and I still love
reading about them.
Sherrie
Comment
Sorry to hear of your loss. Siggy and Ditto are a lot of company. Ditto is
currently searching my purse for pencils and pens. Siggy is busy hiding
any of the silver colored pens in his secret hiding spot.
Nancy
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