A Gentle Reminder
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Hi Nancy,
This was the most popular recipe in yesterday’s newsletter at The Prepared Pantry. And it is very good. It is a white chocolate cheesecake recipe that calls for eight ounces of white chocolate in the filling. My son, who worked at a fine dinner house, said that this was a better cheesecake than they had on their menu. Everyone who tried it, raved about it.

If you don’t have the white chocolate, you can buy some really good white chocolate right now on our site for half price.

Save this recipe. It makes a great holiday or special occasion dessert.

Dennis Weaver
The Prepared Pantry


Absolutely Scrumptious White Chocolate Cheesecake

This is a great cheesecake recipe. The white chocolate makes this cake particularly rich. Use a good quality white chocolate with high cocoa butter content. (You can buy it at half price.)

Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.

You will need a nine-inch springform pan.

For the crust:
1-2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar

For the filling:
4 8-ounce packages of cream cheese
1-1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1-1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Preheat the oven 350 degrees.

1. In a nine-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.

Hi, Nancy: In your October 15 newsletter, Iris in Virginia asked about buttermilk she had to throw out. She may want to purchase Cultured Buttermilk and she will not have leftovers. It is a dry buttermilk and all you do is add water to the amount you need. This is made by Saco Foods and can be found in your grocery stores. I can't remember the department you find it in, because it has been a while since I bought any. I do know I found it in WalMart.
Thanks. Nell in VA

Comment
Dennis at Prepared Pantry has the best dried buttermilk I have tried.  In my opinion his dried buttermilk mix made my  pancake batter lighter than other dried buttermilk. It is so easy to get.  I just pick up the phone and place an other and it is delivered to my door.  I don't have to find the right aisle in the grocery.
Nancy

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

I am looking for a clone recipe for a Cathy's Rum Cake found in Phx, AZ area. Anyone know of this cake and maybe a clone recipe that exists?
Thank you Jan in NY

Nancy, I want to say thank you for putting in the Recent Newsletters so that we can click right on the newsletter date, instead of having to hunt for it. Thanks again, and this shows what a super interest you have in this newsletter. We all thank you and appreciate your great efforts.
Barb in OKC

To Iris in Virginia, concerning a solution for left over buttermilk. Virginia I had the same problem, until I started using "powdered buttermilk". It come in a can and you mix it with water and you can make any amount you like. Then you store the container in the refrigerator. You can find this in the baking isle of your grocery store, in the area of canned milk, cocoa, etc. Hope this helps.
Gloria, Indiana

Hi Nancy,

I love dried buttermilk powder. Mix up what you need.

Most the time, I don’t even bother mixing it. I just add the right amount of dry powder to the recipe and the water and mix it in skipping the intermediate step of mixing the buttermilk up separately.

The dry buttermilk (which is really a cultured milk product) is acidic so it reacts with baking soda just as liquid buttermilk does. There is no need to change the leavening.

We use dry buttermilk extensively in our yeast breads. When making bread, we use up to 1/4 cup powder per loaf adding the dry powder right with the flour. I’ve always thought that the acidic buttermilk actually helps the yeast since yeast prefers a slightly acidic environment.

I’ve tried freezing liquid buttermilk and have not had good luck. Each time it has curdled and separated.

Dennis Weaver
www.preparedpantry.com

Iris in Virginia. When I have leftover buttermilk I pour 1/2 cup portions into Pam sprayed muffin tins and freeze. Once frozen, remove from muffin tins and place in a plastic bag and back to the freezer. When I need buttermilk I take out however many 1/2 cups I need to cook with. Hope this will help in your situation.
Ann in AR

Iris in Virginia, you wanted help with too much buttermilk. My grandmother use to buy extra milk sometime and would freeze it. I do not know if this would work but do not see why not, how about dividing it into small freezer
containers. That you could use a little at a time?.
Jenny in Ky

Pumpkin seed recipes

For Iris in Va.. I also have Buttermilk left over many times so I have started putting it in 1 cup jars and freezing them. You can only use in baking after that but sure is better than throwing out. Hope this helps.
God Bless,
Trish in Fl

For Iris in Virginia from October 15
For the buttermilk -- we cannot get small containers either. We used to be able to get pints but not any longer.

There is a powdered buttermilk - located in the baking aisle. You just mix it with water and let it stand a bit (not long - can't remember though) and there you have real buttermilk.
Does beat the vinegar/real milk mix by far. I always keep a can in the pantry - comes in handy.

Rosemarie from rural Kansas City

Iris in Virginia wanted to know in the Oct 14 newsletter what to do w/ excess buttermilk for use in cooking/ baking. It can be frozen in ice cube trays, removed to ziplocs then thawed as needed. Another idea is to make your own replacement by adding vinegar to a cup of milk.
Brenda-Ohio

For Iris in Virginia
In response to your question on leftover buttermilk. It can be frozen for cooking and baking at a later date. I always freeze any leftover buttermilk in 1 cup portions. Do not freeze for longer than 3 or 4 months.
Raine in MA

Hi Nancy,
For Kimberly in the OCT 14 online newsletter. I tried various internet sites to find the American Beauty Spaghetti Sauce Mix that you requested. Very few sites came up, and unfortunately the one that did keep coming up was the http://www.hometownfavorites.com which Showed the sauce mix as being discontinued in their "They were good, but" section which shows items that have been discontinued. Hometown seems to take a while before they list an item as discontinued. Sometimes you can call the company that made it and they have old stock in the warehouse, or, for a lot of other products I've called about that have been discontinued it seems the companies sell remaining stock to the DOLLAR STORES near the warehouses/territories the product was made. Sometimes manufacturers do bring items back for a short run, but most times items are discontinued because one company buys another one and streamlines the lesser selling items out of the line (look at Betty Crocker, Duncan Hines, Jello, Keebler, Nabisco, and Sunshine products that have been discontinued in hometown favorites website. They took a whole bunch of items and just discontinued them so fast it made my cooking/eating head spin (GRIN). I hope someone has a source of remaining mixes the!
y can send you.
Take Care, Mark in NJ

This is for Mary in Newton Falls, Ohio from Betty in Tyler, Texas. My husband is originally from Marysville, Ohio. We cook pork and beef roasts a lot. I put one in the oven straight from the freezer as we are walking out the door to church and when we get home it is ready to eat. I used a cast iron pot with a lid. Take your frozen roast and 1 package of dried zesty Italian dressing mix, 1 package of dry ranch dressing mix, and if you are cooking pork 1 package of dried pork gravy mix. (If it is a beef roast, used 1 package of brown gravy mix) You say that you like it crispy, then I would brown it on both sides in a small amount of oil, until it is like you want it. Sprinkle the Italian dressing on both sides first, then the dry ranch dressing on both sides, and finish off with the brown or pork gravy mix. Add about 2-2 ½ cups of water. Cover with lid and bake at about 250 for 2-3 hours or until done. It is really moist and tasty all the way through. You have to be kind of careful not to get it too salty. If you have a smaller roast don’t use all the packages, or it will be too salty. We serve with homemade mashed potatoes, frozen peas and rolls. This is the only way I ever cook roasts anymore. Let me know if you like this. If you cannot find the dry pork gravy, the beef is just as good.

Halloween coloring pages
(Look on the left sidebar for the coloring pages to print out.)

This for Nancy B. We always have the same Thanksgiving dinner every year. We have Turkey and homemade cornbread dressing, giblet gravy, homemade mashed potatoes, sweet potato casserole, green bean casserole, squash casserole, hot rolls, and homemade sweet potato pie, pecan pie, and pumpkin pie. I also have a relish tray with deviled eggs. We have a cabin in the mountains and our family and friends meet there. It is usually pretty cold, and when you are outside and come inside the smells are wonderful!! They are what memories are made of. We always go for a moonlight walk that night, then come home and have leftovers. All of my recipes are from scratch, and would be happy to share if anyone is interested.
This is from Betty in Tyler, Texas.

Nancy,
I'm not sure if this is the correct email to place a recipe in your newsletter. I have been a subscriber for greater than one year but have not contributed a whole lot. I just get busy with everyday life but I do enjoy your newsletter each day. I look for it in my inbox and would like to say "thank you" for a great newsletter.

Below is a recipe that I had at a party on Saturday, October 14. This recipe was the hit of the party. It is excellent and I felt compelled to email it to the group. It was served as an appetizer. I don't know about everyone else but my appetizer folder has less recipes than my dessert folder.

Crescent Strata
2 - 8 oz packages Pillsbury crescent rolls (original)
1/2 pound each of deli salami, ham and provolone cheese (sliced thin)
7 eggs
2 - 12 ounce size jars roasted red peppers
1 cup parmesan cheese

1. Preheat oven to 350°. Spray 9"x13" glass dish with cooking spray. Unroll one package of crescent rolls and line dish bottom, pinching seams together.

2. Drain roasted red peppers thoroughly and remove any seeds or stems. Slice into large flat pieces.

3. Cover dough with ½ of the salami, ham and provolone cheese. Lightly beat 6 eggs and the parmesan cheese. Pour ½ over the deli layers.

4. Next add a layer of roasted red pepper slices.

5. Repeat deli layers. Then pour remaining egg mixture over, evenly. Top with remaining package of crescent rolls, again pinching the seams together.

6. Beat remaining egg and brush over top of crescent roll dough. Cover dish with foil. Bake 30 minutes. Uncover and bake 30 minutes more. Cool for one hour. Cut into 32 squares.

I hope everyone that tries this recipe raves like we all did at the party. I took the Grape Salad that is on this Website and it was very good and certainly a keeper for my files!

Thanks, Joan

I am thinking about getting one of those appliances that removes the air and seals the food in an airtight bag (?). I don't know if it is actually called a FoodSaver or if that is just one brand name. I would like to hear the pros and cons from those of you that own one and use regularly. My hubby and I are empty nesters now, but I still like to buy and cook in bulk.

Thanks! Lori R. Topeka

Dear Nancy,
Over the last year or so, I requested a couple recipes to prepare special treats for my father -- butter shingles and potato pancakes. Your readers were so kind in their responses that I was able to surprise him with food that he used to make for us when we were children. He truly enjoyed them, and it made me so happy to cook something for him that reminded him of years gone by. Sadly, my beloved father, John Karl, passed away unexpectedly at age 89. And while we know how truly blessed we were that we had him with us as long as we did and that he died peacefully in his sleep, our hearts are still broken. Now, this Sunday, we're having a fifth birthday party for my granddaughter, and it will be our first celebration since losing him. My mother is determined to have our family continue with the same traditions as before he died. Not having him at the head of the dining room table is going to be almost unbearable. Does anyone have any suggestions or ideas that might help us get through our first party without his presence?

Thanks to everyone.
Betsy R, Brimfield, OH

Here is my TNT recipe for brisket:
Remove all visible fat. Rub brisket with 1 Pkg. Onion soup Mix. Pour on top 1 cup Red Wine and 1 bottle chili Sauce. Cover with foil and cook at 275 deg. for 5-6 hrs. This is really good!

Tricia in VA

Someone was looking for a Jello salad
Here is one I grew up on in the 70's

Jello Salad
2 boxes Strawberry Jello (make it like the box says, cool til firm, then cut it into small cubes about 1/2 inch)
12 ounce Cool Whip thawed
1 cup chopped walnuts or pecans
1/4 cup sugar (more or less depending on how sweet you like desserts)
1 can crushed pineapple (drain juice off)
24 ounces Cottage Cheese Small curd (more or less, I use it all)

Stir everything and add Jello last. Stir gently after you add the Jello
Carolyn from Loveland Ohio

Angel in Sherbrooke, thank you so much for the strudel recipe and the variations. I like cabbage just about any way it can be fixed, so will try that first. The strudel will be a challenge for me I'm sure, but I like to try new things.

Speaking of salmon patties, I recently tried coating the patties with cornmeal before frying and everyone liked the extra crunch. I usually put chopped onion, eggs, and have also added some instant mashed potatoes and crushed crackers. Someone recently sent in the idea to bake salmon patties instead of frying, which would cut down on the calories from the oil. My mother cooked salmon patties a lot, along with a big dish of macaroni and cheese so that's my comfort food now. :)

Susie Indy, glad you're back. I'd been wondering why we weren't hearing from you. :) Glad you had a good trip. I enjoy your recipes and also that you give menu ideas along with them.

Nancy, Ditto is an amazingly smart cat! When he attacked your jacket it seemed to me that he was saying, "take that!" to the thief who scared him so. :)
Doris, S. Indiana

Hi Nancy and everyone in newsletterland! Here is a TNT recipe I have used for years, similar to the lemon poke cake recipes everyone is sending in.
Enjoy!!
Dee R. in Illinois

Lemonade Cake
1 Pkg. of Super Moist Lemon Cake mix
1 6oz. can of frozen Lemonade Concentrate (thawed)
3/4 cup Powdered sugar
Cool Whip or Whip topping if desired

Heat oven to 350. Grease & flour a 9x13 pan. Prepare the cake mix as directed on the box, Except: add enough water to 1/3 cup of the concentrate to measure 1 1/4 cups liquid. Pour batter into pan, and bake as directed.
Cool about 15 minutes. Mix the remaining concentrate and sugar together in bowl. Prick the warm cake with a fork, and drizzle concentrate mixture carefully over the cake. Serve warm or cool. If desired, frost with cool
whip or whip topping. Quite Yummy!!

A similar recipe was sent in by Jenny in Ky

For Sue R
Cream Cheese Cookies

Hi Sue...I am pretty sure this is correct. I will double check when I get home. If I am remembering correctly, when I made these I ended up putting them into my cookie press and they turned out fine. Again, I will double check my recipe when I get home tonight.
Tona in Bama

Mary..in Newton Falls, OH, i use water to keep things from drying out. A roasting pan is ok, spray it, put your meat in, i put pepper, a little salt, lots of garlic powder, and add water to pan. Seal completely with aluminum foil, or tight fitting lid, cook till almost done, then unseal and cook for about 1/2 hour more to get your crusty brown outside.

I am sending my ''mother's corn pudding''/casserole in. We always make it during holiday's or any time special. She call's it corn pudding, I call it casserole. If anyone try's it let me know if you like.

CORN PUDDING
2 cans cream style corn
1 c jiffy cornbread mix (Ii use the whole box, not too much difference)
1 2oz.chopped and drained pimento (in small jar)
4 beaten eggs
1/3 c oil
1 c grated cheddar cheese (I use more)
1 tsp garlic powder (we use more)

Combine all except cheese, pour into sprayed casserole dish, top with cheese.
bake 45 min. at 325.
Jenny in Ky

Hi, Nancy: In your October 15 newsletter, Iris in Virginia asked about buttermilk she had to throw out. She may want to purchase Cultured Buttermilk and she will not have leftovers. It is a dry buttermilk and all you do is add water to the amount you need. This is made by Saco Foods and can be found in your grocery stores. I can't remember the department you find it in, because it has been a while since I bought any. I do know I found it in WalMart.
Thanks. Nell in VA

This is JoAnn from Florida responding Iris from Virgina to the question in the October 15 newsletter about buttermilk. I freeze my leftover buttermilk in 1-cup containers, then when I need it for baking, I just defrost. Whenever buttermilk is on sale -- which isn't often -- I stock up and freeze. America's Test Kitchen tested baked products using frozen and then defrosted buttermilk and could not detect any difference. BUT in uncooked products using the defrosted buttermilk there was a detectable difference in taste that was unpleasant.
JoAnn

My very first saved recipe. (Washington Times Herald, circa 1947.) The recipe said, "For Two". After I made it, I decided it must have meant 2 horses because it makes so much. And that's where I began my tradition of using cinnamon in my spaghetti sauce. I'm getting ready to move into a much smaller place, and have been going through the mountains of stuff I've saved over the years. Was delighted to find this. It's been kicking around for nearly 60 years. It makes a really good dinner. Thought I'd share it with Nancylanders.
Jeanlock in Fredericksburg VA, soon to be Mclean VA.

ITALIAN SPAGHETTI
1 lb spaghettini, cooked following package instructions to al dente stage.

SAUCE
2 cloves garlic
3 sticks of celery
1 small green pepper
1 lb stewing veal
Dice and brown in salad oil. (I'd use olive oil, now.)

1 can tomato paste
3 small cans tomato sauce
3 tomato sauce cans water
Add tomato paste, sauce, and water to other ingredients.

MEATBALLS
3/4 lb ground beef
1 C bread crumbs
3 sliced cloves garlic
1 stick celery sliced
1 1/2 T grated Italian cheese (Parmesan)
2 eggs
salt and pepper

Mix with hands and make into balls. Brown balls in a bit of olive oil. Drop balls into sauce. Sprinkle 1/2 T cinnamon over top. Cover. Let simmer 2 hours, stirring about every 15 minutes.

Nancy could you please tell me what newsletter the PO Box number was in to mail the article for the scrap book. I am trying to read all the newsletters from when we were gone. I have a question for White Chili from Bobbie Bowling Green, IN in the 10/15 newsletter. What size can of chicken broth do you use?

To JNN in the 10/15 newsletter I have never been to Jersey Mike's subs but I have a couple that we use. The first one a friend gave me from OH.

Wisconsin Cheese Soup
4 chicken bouillon cubes
2-1/2 quarts water
1/2 cup onion, chopped
2-1/2 cups potatoes, diced
20 oz. California vegetable mix
2 cans cream of mushrooms soup
1 lb. Velveeta cheese

Boil cubes, onion, and potatoes in 2½ quarts of water for 20 minutes. Add vegetable mix and boil for 10 more minutes. Add soup and cheese; stir until melted and warm.

This is the soup that we have more just because we like it.

Wisconsin Cheese Soup
3 tablespoons butter
1/2 cup onion, chopped

Saute this together. Add:

2, 15 oz.., cans condensed chicken broth
1/2 teaspoon dry mustard
dash cayenne

Heat 10 minutes. Add:
2 cups grated Cheddar cheese
1 cup beer

Pour beer in stirring until cheese melts. Add 2 tablespoons parsley and serve.

Mary in the 10/15 newsletter wanting suggestions for food for the daughters wedding. You could fix a sweet potato casserole, Cracker Barrel Hash Brown Casserole dish, a salad with homemade salad dressing, a vegetable dish and of course the cake. We went to a cake place and looked for a cake for the wedding for one of our daughters. I called around to find a place that the cake was reasonable. For a cake for 50 people was from $145. to 250. The place we went provided the plastic plates between the tiers and if we returned them 48 hours after the wedding we got money back. Learned this when I called around. The place we used had a few flavors that you could use and a lot of designs. It took us 1½ or so hours to decide.

Nancy so sorry that this end up so long. You and your 4 legged associates take care. Everyone else have a great day.
Susie Indy

Hope someone can help me. Came across a recipe that sounds good and it calls for 'quinoa'. Can anyone tell me what this is, how to find it or what can be substituted for it. I am not familiar with it.

Also, I was given a container of Porcini Mushroom Concentrate. It does not appear to have mushroom pieces in it, but is so thick (actually it looks like a container of thick chocolate frosting) that it is hard to tell. How do you use this?

I am hoping someone on this great site can help me out here.
Thanks for any info you can provide.
Muriel - Lakeland - Florida

Nancy can you send out this e-mail I need a recipe for Old Fashion Fruit Cake to make for Christmas, can someone help please I have been reading you newsletter when I was living in Va and I have been back home in New Jersey for 3yrs and still reading your e-mails.

Thank You
Barbara Haynes in Blackwood, New Jersey

Hi Nancy
This is in response to Mary Ann in KY's question about the Peanut Butter Pie Recipe making enough filling for a 9 x 13 pan. I used a large package of pudding mix, mixed with 2 1/2 cups milk,( I believe the recipe on the box calls for 3 cups milk), then I used a 12 oz. tub of Cool Whip.

Here's the original recipe so you can see the adjustment I made.

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.

Also Thank You Mudnlaw in Cajun Country for the suggestion of using a soft paper towel type tube as a correction tool for my biting cat.
Thanks to everyone's help, I've made it another 24 hours without blood shed Ü
Gaye

For Mary, whose daughter is marrying a hog farmer: I have a great recipe for fried apples that are done in the crockpot - just put them on and forget them. They taste just as great two or three days later (reheated) as they do the day you make them. Try them out before the wedding and see what you think:
Doris in Oklahoma City

FRIED APPLES (CROCKPOT)
3 lbs apples (I use Granny Smith)
1 c sugar
Dash nutmeg
1 tsp cinnamon
3 T cornstarch
2 T butter

Stir dry ingredients together. Wash, core & slice apples (peel if desired), add to crockpot. Stir in spice/sugar mixture, dot with butter. Cook on low about 6 hours, or until apples are tender but not mushy. Stir after 3 hours. Makes 4-6 servings.

**Is the PEPSI ROAST (OCT 14) a beef roast or a pork roast? SHANNON in OHIO**

I have only used a beef roast, but I have been told that you could use either.
Tina in AZ

This is for Angel, Sherbrooke and anyone who may be strudel fans. I cant wait to try your strudel recipes. Here is another that has been passed down in our family:

Cottage Cheese (or Ricotta Cheese) Strudel
I make cheese strudel with cottage cheese and puff pastry. I have also used ricotta cheese instead of the cottage cheese. That was good also. Roll your puff pastry sheets out with a rolling pin till they are paper thin.

Mix 36 oz. of cheese,
4 teaspoons of sugar (use more or less to your taste) and
2 eggs.
Spread this mixture on the pastry sheets.

Roll the sheets half way each end so they meet in the middle. Brush with a beaten egg and bake in 350 degree oven for 35 minutes. Sprinkle with powder sugar.
Enjoy! Barb from Cle Elum, Wa.

Hi everyone,
This is for Scarslet Roach's request for jello & whip cream. I wonder if you could be referring to something like Strawberry Bavarian I made this years ago I'd say somewhere is the 60s or 70s. Maybe it's what your
looking for. If so enjoy.
Dorothy IL.

Strawberry Bavarian
1 Box of Strawberry Jello
1 Package of Dream Whip
1/4 cup of sugar

Mix Jello & sugar together than dissolve with Hot Water as directions on Jello package.
Let Jello set. Fix Dream Whip according to package directions. Beat together set Jello and Dream Whip pour into mold and let reset.

Hi Nancy:
Reference your October 15th newsletter; regarding the request for the Bubble Room Orange Crunch Cake Recipe. Perhaps this is the recipe she is looking for.
Mona in Kansas

Orange Crunch Cake
Makes 12 servings.

1 cup butter
2 cups granulated sugar
2 tablespoons grated orange zest
Juice and grated zest of 1 lemon
5 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup chopped pecans

Syrup
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice

Generously butter and flour a 10-inch tube or Bundt pan and set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition.

In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition.

Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degree oven for one hour or until cake tests done. Remove from oven and place pan on wire rack to cool for five minutes.

Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.

for Elizabeth in Burdoo regarding salmon recipes, have you had salmon patties? They are quick and easy and with few ingredients for sure.

Salmon Recipes
1 16-oz can salmon
1 whole egg
1/4 cup cornmeal

I scrape the dark off the pieces and get rid of the bones, (but use the liquid that is in the can) ,although some people don't. I think it is too "fishy" if I don't. Mix all up , shape in patties and have a skillet ready and hot with shortening or oil .I prefer a cast iron one as it makes a nice brown crust. Brown on one side, taking about 5 minutes and turn and do the same for the other. Cook on medium heat or they brown too much but the insides do not get done enough.
I like to serve this with white gravy, mashed potatoes, green peas and biscuits.
Good Luck! Sharon in TN

I made about a million hush puppies when I worked in a restaurant years ago and they were always the best I had ever eaten. Here is the recipe.

1 cup self rising corn meal
1/2 cup self rising flour
2 eggs
large onion, chopped fine
buttermilk

Mix all together until a good consistency. You do not want the batter to be thin as cornbread but some thicker. Then beat well with a spoon or whisk. This is the secret to light hush puppies. The more air that is incorporated into the batter, the lighter they are. Drop by spoonfuls in a deep fryer with hot oil or shortening or a pan filled at least half full. When they are brown on one side, they should rise to the top of the hot oil or shortening and turn over themselves to brown. Take care to not pierce them with a fork or spatula as that lets grease in the center and they are doughy and heavy not light as they should be. When browned on both sides, remove and drain on paper toweling.
Sharon in TN

This is for Mary whose daughter is marrying a hog farmer. I attended a wedding a few years ago and they had sweet potato pie like filling in puff pastry shells....(like done in mini muffin tins). I love sweet potatoes with pork so this might be an idea.
Susan in GA.

Here's a thought for Gaye and her biting kitten. I have a 3 month old Ragdoll kitten that enjoys biting. I took her for her kitten shots and mentioned the biting issue. The vet tech told me to try blowing in her face. I have been doing that for a couple days. The kitten is not biting as much, so maybe it will work!

Kudos for a fun newsletter, Nancy! :-)

Nancy in TN

Hi Nancy
I was reading about Ditto's reaction to your coat. Our cat Pumpkin has always reacted by hissing at men wearing baseball type caps. He hisses at them and when they take off the cap he is ok. We got him when he was
3 months old and figured someone in a cap must have mistreated him. He is almost 16 now and still does this even to my husband. I guess they never forget. Cats are so amazing.
Sherrie in Delaware