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WOW! Nancy is way out ahead today!
Top 100 Recipe Sites
http://www.top100recipesites.com/cgibin/sites/rankem.cgi?id=nrogers

Thank you Barbara in AL for the blue cheese salad dressing! I believe the 2nd one is the one I have been looking for!

This next recipe is the one I am making as we speak. Oh my! I have always liked ding dongs, so this is perfect!

Ding Dong Cake
www.recipegoldmine.com

Cake:
1 (18.25 ounce) box devil's food cake mix
1 (3.9 ounce) box instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil

Filling:
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 teaspoons vanilla extract

Glaze:
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water

Heat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.

Cake: In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.

Slice a 1-inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use.

Filling: Whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.

Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla extract on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.

Glaze: Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until ready to serve. Chris in NM

Hope everyone is having a great week!
Chris in NM

i Nancylanders, I'd like to pass on a raw meat/fish dicing tip I used for preparing fish for fishwiches today. It's from my old Cuisinart book, but works equally well when you slice/dice by hand. The meat doesn't squish around and it slices or cubes easily.
.
Wrap the meat in plastic wrap and put it into the freezer. It is ready to slice when it passes the knife test. That is, it is semi-frozen -- hard to the touch, but easily pierced with the tip of a sharp knife.
.
If you're dealing with frozen meat, just thaw for about 20 minutes or defrost in the microwave until it passes the knife test. Then slice, cube or dice.
Leah

 
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I don't know if I've waited too long to answer a request or not. I too have been looking for "real" salad dressing. I wondered why my tuna seems to be more watery and now I know after reading your subscribers comments. I looked at Wal-marts brand Great Valu(e) salad dressing. The first ingredient listed was soybean oil. Sure tasted better than my "Miracle" Whip...Quotation on the miracle lol. Thanks again for all you do for all of us.
Momma420

Hi Nancy
This is for Debbie in Lubbock who requested a recipe for pickling red hots in the Sept. 28th newsletter.

Pickled Sausages
1-1/2 lbs. cooked knockwurst, kielbasa, or your favorite sausage
1 onion, sliced
2 1/2 c. water
1 3/4 c. vinegar
2 Tbsp. sugar
1 Tbsp. pickling spice mix
1 1/2 tsp. salt
1 tsp. crushed red pepper
3/4 tsp. peppercorns

Diagonally slice sausages into 1/2-in. rings. Separate onion into rings. Layer in a 2-qt. jar or crock, alternating onions and sausages. Heat vinegar, sugar, water and spices until warm and sugar dissolves. Pour over meat. Refrigerate for at least 3 days before serving. Will keep in refrigerator for several weeks.
Cris ~ NC

New recipes has been added to our message board.

From V in OK (Velma McClanahan)

For Joyce in KY, 9/28 Newsletter

Pimiento cheese
(Taste of Home 10-11-94)

2 cups (8 oz.) Shredded cheddar cheese
3/4 cup mayonnaise
3 T. diced pimientos, undrained
1/8 t. garlic powder
1/8 t. Cayenne pepper
1 t. chopped pickled Jalapenos (or to taste)
Combine all ingredients. Cover and refrigerate in container with tight-fitting lid. Makes 2 cups (I use 2 to 3 T. to each sandwich).

For Chris in MN 9/26/08 Newsletter wanted a recipe for bleu cheese dressing

Roquefort Dressing
(Cook's Collage, Jr. League of Tulsa)
A delicious dip for vegetables, too!

3 oz. wedge Roquefort cheese
3 oz. wedge bleu cheese
1 t. boiling water
1 T. dry mustard
1 T. Worcestershire sauce
1 T. lemon juice
1 garlic clove or 1/4 t. garlic powder
1 cup buttermilk
1 qt. Mayonnaise

Mash in a bowl, Roquefort cheese and bleu cheese. Add about 1 teaspoon boiling water to mix into a creamy paste. Mix with blender and add dry mustard, Worcestershire sauce, lemon juice, garlic, buttermilk and mayonnaise. Mix well and refrigerate.
Makes 1-1/2 Quarts

Sorry so late in acknowledging all the wonderful responses to my Sept 15 request for info on the Holy Cow cake. Your readers (and you of course), never cease to amaze me as to how fast people from all over the world can touch each other in such a nice way. You ROCK Nancy and so do all of your fans!! Thank you again and prayers for you ... from me and mine.
Momma420

For Nancy Streager in Illinois regarding freezing frosted cakes.

I have frozen butter creme frosted cakes and cupcakes with good results but you have to make certain that they are in a box or frozen before you place them into a receptacle (like plastic cake tote etc) as the frosting will smudge if they come in contact with anything else in the freezer. I just thaw outside the container it was housed in about 20-30 minutes before ready to serve.
Judy/Buffalo

To answer Nancy Streator's question in the Sunday , Sept.28th newsletter. You can freeze frosted cakes. I would not freeze a 7 min. icing or one that calls for whipped topping. Butter cream and cream cheese based ones do freeze quite nicely.
Another suggestion, is to freeze the layers or cakes and then when you need them, frost the cakes while frozen. Hope this helps.

I too have used the laundry soap recipe and love it. I have used Fels-napth soap to get grease spots out and ring around the collar out of white shirts and blouses. Just think of all the petroleum you are saving... as most laundry products have petroleum in them.
Jane, No. Calif.

Halloween Face Paint | Grease Paint Recipes

Sept. 26 N/L JL in South Jersey sent in a recipe for Fresh Banana Cake with Caramel Frosting, which sounds delicious and I would like to make it. JL, could you clarify the instructions for the Frosting. I don't understand what you mean by "Pour in cup, return to boil." Thank you for clarifying this for us.
Barb in OKC

Fresh Banana Cake With Creamy Caramel Frosting
One box yellow cake mix
Egg, water, oil as directed on cake mix box
2 bananas, peeled and mashed
1 tsp cinnamon
1/2 cup brown sugar
1 tsp vanilla

Combine cake mix, egg, water and oil as directed on box. Add brown sugar, cinnamon and bananas. Mix well with electric mixer. Bake at 350° for 30-35 minutes or until done.

Caramel Frosting
1 stick butter or margarine
1 cup brown sugar
2 cups sifted confectioners sugar
1/4 cup milk
1 tsp vanilla

In a saucepan on medium heat, stir butter and brown sugar together until it comes to a boil, about 2 minutes. Pour in cup, return to boil. When it starts to boil remove from heat, add in vanilla and confectioners sugar, stirring briskly with wooden spoon until smooth consistency. Pour over cake.
JL in South Jersey

This is for Suzy Indy regarding her apple pie request....help is on the way! Isn't it always a dilemma when pesky moms don't leave us recipes!!! Anyway, here you go:

The Best Apple Pie Ever
Fresh squeezed lemon juice is key for this recipe. It's the best Apple pie ever!!! One tip on the apples I have learned is to slice the apples in half and use a small metal measuring spoon to scoop out the seeds and stem--easier and less waste.

8 cups apples, peeled, cored and cut into eighths (I use Granny Smith and Fuji Apples & slice into thick slices)
2 tablespoons lemon juice (try and use fresh squeezed)
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup light brown sugar
2 TBS unsalted butter
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt

1/8 teaspoon ground cloves
2 tablespoons flour

1 large egg beaten with 1 TBS water.
2 tablespoons cold butter, cut into ½ inch cubes

Prepare your favorite pie crust recipe or use one package refrigerated rolled piecrusts, two per package.

Filling
Put apples in large bowl and pour lemon juice over them.

In a small bowl blend 1/2 cup of the granulated sugar, the brown sugar, cornstarch, cinnamon, cloves and salt. Set aside. Melt the 2 TB butter in a large skillet and add the apples along with the sugar mixture. Cook about ten minutes stirring occasionally until the pan juices thicken. Remove from heat and cool for about 25 minutes.

Assembly: Roll out 1 of the dough halves to an 1/8-inch thickness. Lay into pie pan with a little bit overlapping the sides. Put apple mixture into pie shell, mounding it higher in the center. Cut cold butter into 1/2-inch cubes and place on top of the apples. Before I lay the top crust on I use my tiny cookie cutters to make leaf patterns or hearts or whatever on the top crust.

Moisten outer edge of bottom crust, place top crust on pie, press down and crimp. After you put the top crust on the pie, brush with egg mixture and sprinkle with remaining 1 teaspoon sugar.

Preheat oven to 475 degrees F. When ready to put pie in oven turn temperature down to 450 degrees F and bake on lower rack until it starts to brown, about 15 minutes.
Turn oven down to 375 degrees and bake approximately 1 to 1 1/4 hours. (If you see the pie getting too brown, make a foil collar and just lay around the edge of the pie.)

Note: If you REALLY want a sugar attack, drizzle a white glaze over the top--it makes the pie look really pretty....you can zig zag across the top, or go for a scalloped effect around the edge.

Hope you enjoy! Scarlett in FL
61 days until Thanksgiving

Apple Cider Recipes

Nancy:
I came across the following when perusing some of your old newsletters from last year and think it is very timely and might come in handy in case some of the ladies haven't seen it. What with Thanksgiving and Christmas fast approaching, we all know house cleaning is inevitable....anyway found this very handy and it's so much cheaper than my Oreck stuff!
Scarlett in FL

Shirley requested the home made carpet cleaner recipe. I'm sorry to say, I didn't copy who sent it in but here it is and it works very well. Stay warm!
Bea in IL

Carpet Machine Cleaner
1/2 cup liquid Tide
1/4 cup Cloxex II (color safe)
1/4 cup white vinegar
Add this to 1 - gallon of hot water in machine.

If you need to pre-treat some areas you can mix this in a spray bottle and spray the area before you start.

I also use CHEAP shaving cream for pre-treating stains. Just spray the foam on the stain and tap it in the carpet with an old toothbrush. Then let the shaving cream dry. I usually do this the night before since I have to rent a machine. That way I can just shampoo and get the machine back in a timely manner.

Here are two Corn Chowder recipes I use and like both of them. My family loves both and so do I. These are for Anita who had a request in the Saturday 9/27/08 newsletter.
Marti in AL

Corn Chowder Soup
4 Tablespoon butter
3 cups corn
6 Tablespoon onion, diced
2 Tablespoon sugar
3/4 cup diced celery
2 teaspoon salt
2 & ½ cups hot water
pinch of white pepper
1 quart ½ and ½

2 cups potato peeled and cubed
3 Tablespoon flour

On med. heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Adjust the seasoning with additional salt and pepper if needed. Correct the consistency if needed. To make the soup thinner add a little milk. To make the soup thicker simmer another 5-10 minutes.
Makes 2 -1/2½ quarts.

Corn Chowder
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 large potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
8 Servings

To Chris in NM here is a recipe for BLUE CHEESE DRESSING. My uncle who is 93 and my Mom who is 91 are both retired chefs and were in the restaurant business for MANY years together. This is their recipe, which always received rave reviews from their customers and of course the family. :)

Blue Dressing
4 to 6 oz. blue cheese (more is better)
8 to 12 garlic cloves (not a misprint) peeled and them smashed with the side of a wide knife until pureed.
1 t. Worcestershire sauce
1 T. wine vinegar OR lemon juice
2 c. mayo
2 c. sour cream

Mix mayo and sour cream together. Add rest of ingredients EXCEPT blue cheese and mix well. Crumble in cheese and mix. If to thick, may thin with a bit of buttermilk.
You can also make half (which I usually do) of the recipe as it does make a lot.
Barb in San Diego 

My Grandmother would make this pimento cheese spread for the family and now I make it for my family. This is for Joyce in Ky. Hope your DH enjoys this as much as we do.
Grannygirl in Ohio

Pimento Cheese Spread
1/2 lb. Velveeta cheese
1/2 lb. med. cheddar cheese
1/2 lb.sharp cheddar cheese
4-oz. jar diced pimentos
3/4 to 1 cup pickle relish
1- 1/2 Tbsp. sugar
1-1/2 Tbsp. vinegar
3-4 Tbsp.milk
1/2 pint salad dressing

Grate cheese and let sit at room temperature to soften.
Mix dressing sugar, vinegar and milk. Add to cheese, relish and pimentos. Mix well. Chill and serve.
Grannygirl in Ohio

Hi Nancy & Landers,
Thank you Dee in Canada for the sardene recipes. I accidently bought sardines in water yec!. Now I can use them in your recipes. Does anyone have easy recipes for Warm Delights. Nancy, I know how you feel I'm 71 yr old & have had cats all my life. It's so difficult when they go to cat heaven & they are a great comfort when you live alone. Take care and God Bless You.
Loretta in Va.

This is for Anita in Camarillo.

Corn Chowder
5 cups potatoes, cubed
16-oz. pkg. frozen corn
1/2 cup onion, diced
2 (14-1/2 oz.) cans chicken broth
1 cup water
2 tsp. garlic salt
1 tsp. pepper
12-oz. can evaporated milk
Optional: 8-oz. shredded cheese
6 slices cooked bacon, crumbled

Combine all ingredients except milk, cheese and bacon in a slow cooker. Cover and cook on low for 8 to 9 hours, or until potatoes are tender. Stir in milk and cheese; cover until cheese melts. Garnish with bacon, if desired.
Serves 4 to 6.
Grannygirl in Ohio

Does anyone have a good recipe for a potluck dinner, also a good reuben casserole recipe
thanks, Sally in Pa

Re: Peeling hard boiled eggs
My response: This is *after the eggs have been hardboiled for 12 minutes. The video was only sent because I thought it was amusing. I would never, ever put my mouth on and blow the egg out of the shells on anything I was planning on serving. It's just a neat little trick.
Shelly

How to 'Peel' Hard-Boiled Eggs Without Peeling - Articles
Teresa in MI

Marlene, have you tried using Fibersure, it is a Fiberous powder that you can mix with anything - has no taste and does not get "gloopy" like Metamucil. I use it for my daughter in 1/2 tsp increments throughout the day and it has been a huge help! I am pretty sure it is made by the Metamucil people -- comes in a blue bottle. You can find it with the Metamucils and others. I mix hers with apple juice or any other liquid and she is unaware.....can also bake w/it.

Another suggestion is the WW Choco-Pumpkin muffins -- easy recipe -- mix 1 box chocolate cake mix with one can of pumpkin ( 15 oz can ) and 1/2 cup water. Will be very thick but don't add anything else to it! bake in muffin tins at 350 for 20 minutes. You can't taste the pumpkin and it adds so much fiber. You can do this with spice cake mix also.
Diana in RI

Betty Ann in TN -
This is another great recipe for using pears -

Pear Butter
10 pounds of pears or 20 cups of sieved pears
5 pounds of sugar (or the equivalent of a sugar substitute)
2/3 pint of vinegar
2 tablespoons of cinnamon (or more to make mixture medium brown)

Peel pears and put in salt water.

Cube pears and bring to a boil until very soft (a little softer than potatoes are for salad).

Drain the water off. Put the cubed, drained pears through a sieve/food processor/blender. (I actually measured mine at this point and used 20 cups of pears. That way they are not quite as sweet.)

Combine and stir sieved pears, sugar, vinegar and cinnamon in stock pot and bring to a boil. Continue stirring until mixture thickens.

Put in jars and turn the jars up-side-down.
Thank you, Pamela

More sardines recipes!

Grilled Sardine Sandwiches
2 T butter, softened
1 T prepared mustard
4 slices toast
1 can sardines in oil, drained
1/4 c. chopped onion, divided
In small bowl, mix well butter & mustard; spread 3/4 mixture evenly on toast. Top each slice w/equal amt. sardines; dot w/ remaining mustard mixture. Broil 6 in. from heat about 5 min. Sprinkle 1 T. onion over each. Makes 2 servings. 365 calories per serving.
Athena in DE

Nordic Cheese Strate
15 slices white bread (crusts removed)
About 1/4 c. softened margarine
Half of 4 oz. can diced green chilies
1 lb. jack or cheddar cheese
2 cans sardines drained
4 eggs
2 1/2 c. milk
1 t. chopped chives

Lightly butter both sides of bread. Line 9x3 baking dish with 6 slices of bread.

Top w/ chilies and 1/2 grated cheese. Add another layer of bread &
remaining cheese. Arrange sardines on the cheese layer. Cut remaining bread slices in
half diagonally; arranging decoratively on top of sardines. In mixing bowl, beat eggs lightly; stir in milk & chives. Pour into casserole. Cover w/plastic wrap & refrigerate overnight.

To bake: Place casserole in cold oven. Bake at 325 for 50 min. Cut into squares & serve at once. Makes 8 large servings.
Athena in DE

Hello Nancylanders:
This is for Sandra in Oregon from September 24th. She asked about how to clean stainless steel refrigerators. I use the Bon Ami powdered cleanser. What I have found with the stainless steel cleaners, is that they clean the stainless steel very pretty, but afterwards, it is always very smeary and very prone to smeary fingerprints. I have 4 children and they are in and out of the fridge and microwave all the time. However, when you use the Bon Ami, it takes forever for fingerprints to appear. I guess the other cleaners leave a waxy residue. To use the Bon Ami (which is NOT ABRASIVE), simply take a damp cloth and sprinkle some Bon Ami on it. Wipe your appliance off. Then, rinse your cloth and go back over the appliance to rinse off the Bon Ami. Sounds like a lot of work; but, for me, it isn't. I used to go over and over and over w/ stainless steel cleaners. Only to have one of my children walk by and touch the appliance---boom, another fingerprint. The Bon Ami keeps the fingerprints away for a long time (unless someone has greasy sticky hands!)
Tina

To Brenda in IN
Thanks for sharing the Pumpkin Angel Food Cake recipe with me. I really do appreciate it and I am looking forward in making it for a desert today. Have a great day.
Fran, Upstate New York

Hi I missed the crock pot recipe for making Apple Butter. Love AB on my toast in the morning so to make it homemade would be great.
Could you please repeat the recipe.
Thanks. Ella in Ca

Dear Debbie in Lubbock - I have been getting the newsletter for several years but seldom write in. Just want you to know that I will be praying for you. You email reveals a person with the great gift of faith but I am sure you are anxious. You will be in my thoughts and prayers.

How long you can keep baked goods and cooked mashed potatoes in the freezer. I was thinking of preparing some food now for Thanksgiving and Christmas. Thanks for the news letter Nancy and thanks to all for your wonderful recipes and hints.
Bernie in Tennessee

Comment
Debbie in Lubbock is a very special person. She is in my thoughts and prayers each day.
Nancy Rogers in Lubbock

Florence in Indiana (9/27) was looking for a square afghan that you can use up scrap yarn with that just goes on row after row.

Some years ago I had a big box of odds and ends of yarn from the various afghans I had made. Since I didn't want to make all those granny squares which I would have to sew together and also I didn't want a square afghan but a rectangular one, I made 6 granny squares about six inches square but you can make whatever size you want. I sewed these together to make a strip. I then attached yarn to one corner and did the rest of the afghan in the granny square stitch just going around and around this strip of 6 squares. Before I was half finished my daughter claimed it as her own and is still using it today. You can make it as large as you want, or as large as you can for the amount of yarn you have. I used plain colors as well as variegated. Just be sure all your yarn is the same weight, i.e., all four ply or all three ply. Mine turned out very large.
*~Mary Alyce in WI ~*

Re: Has anyone tried to freeze a frosted cake? I'd like to do it this coming week, if the responses are favorable? Nancy C Streator, Illinois

I have frozen a cake bought at Cosco that was frosted and it turned out ok when taken out to eat.
Emma from Montana

Newsletter Sept 28, 2008
Re freezing cakes already frosted.

Yes you can freeze frosted cakes, but I would be leery of freezing frosted cakes that have corn starch and eggs in the icing. Such as lemon Cheese, Pineapple, marshmallow coconut or seven minute icing, and cakes of this sort. They are layer cakes and the icing is not firm. By lemon cheese I'm not talking about New York style cheese cakes. This is a southern style cake called lemon cheese, the frosting is soft, and yummy good. Yet I have heard of people freezing them and having good luck.

Layer cakes that freeze well are Chocolate, Caramel, Sour Cream Coconut, any cake with cream cheese icing. There icing is firm. Hope this helps and I haven't confused you too much.

To freeze cakes without a freezer odor is to freeze in plastic bags. Large whole cakes, put in 2 white unscented tall garbage bag, one inside of the other. For slices put in small (QT) kitchen use plastic bags.

To thaw a whole cake, take out of freezer the night before and leave in bag with twist tie on to thaw. The small bags a hour or so before serving. Unless you are like I am and like slices frozen occasionally. You can always microwave the slices a few seconds.
ChrisNGA

Hi family, I am sure someone knows how I can make pickled eggs, made with the jars of pickled beets from the stores.
Thanks, Boots in Va.

Donna/Buffalo NY
regarding your left over rice.

I have found that you can freeze prepared rice quite nicely. I now cook a large amount of rice and simply freeze it until I need it.
Susie in Arkansas

This is for Linda W in Michigan....your Orange Delight cake sounds delicious and I am anxious to bake it however, I would appreciate knowing what size can Peach Pie Filling you use.
Have a wonderful week.
Fran in FL

Brenda in In,
The pumpkin angel food cake you sent in, you siad to garnish each slice with whipped topping, do you mean cool whip
thanks, Sally in Pa

EJP in the Sept. 28 newsletter wanted to know where to buy the Back to Basics Apple Peeler. I live near a small town, and the local hardware store carries them. I also believe I have seen it at Walmart, but am not sure on that. I would pay to look around the internet, as prices vary quite a bit. When I bought mine way back.....it cost $14.99, but now it seems most charge anywhere from $19.95 on up to $30.00 or so. Big difference and worth checking around first before you order. Again, you won't regret it. It is a great item, and I would love to know who invented it!
Laurine in NNY on the border

I have noticed that the apple peelers with the suction base are more than the ones without.  The suction base makes it so much easier to use.
Linda NM

Back to Basics Apple Corer and Peeler with Suction Base This popular kitchen tool peels, cores and slices all in one easy operation with minimal waste and little clean up. Much easier than using a paring knife, the cast-iron peeler with easy turn handle is a quick way to prepare freshly peeled ingredients for salads, pies and cobblers, and fresh fruits and vegetables for canning and drying. Highly durable, the peeler comes with stainless steel blades and a suction base that secures it to your kitchen work center. A reliable, hardworking kitchen tool you'll use for many years. Replacement blades available through the manufacturer, Back to Basics.

Apple Recipes from 1996-1997 Newsletters

Baked Apples
6 lg. apples
6 tbsp. bread crumbs
6 tbsp. dark brown sugar
2 tbsp. margarine or butter, melted
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. raisins
1 1/2 c. boiling water

Preheat oven to 375 degrees. Wash and core apples; arrange in greased 9 x 9 x 1 3/4 inch baking dish. Combine remaining ingredients, except water; use to fill apples. Pour boiling water around apples (use more if necessary to make 1/2 inch deep). Bake 50 minutes or until tender, basting with syrup in dish. 6. Serve hot or cool with whipped cream if desired.

Apple Loaf
2 c. Bisquick
3/4 c. sugar
1 egg
3 tbsp. vegetable oil
3/4 c. milk
1 c. finely chopped pared apples

Combine Bisquick and sugar. In a large bowl, combine egg, oil, and milk. Stir in biscuit and sugar mixture. Beat 30-45 seconds. Fold in apples. Turn onto greased 9x5x3 inch pan. Bake in preheated hot 400 degree oven for 35-40 minutes or until done. Serve warm.
Makes 6 servings.

Stuffed Apple Salad
Ripe red apples
2 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. mayonnaise
2 tbsp. chopped nuts

Hollow out apples, leaving thinest shell possible. Cut one half inch petals halfway down shell. Let stand in ice water to curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt. Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on lettuce.

Apple Pudding Cake
1 c. flour
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 tsp. salt
Dash ground cloves
4 med. apples, peeled and cut into
1/2 inch pieces
1/2 c. pecans, chopped
3/4 c. dark brown sugar
1/4 c. butter, melted
3/4 c. boiling water
1/2 c. milk
Vanilla ice cream and whipped cream

In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and cloves. Add milk and mix. Stir in apples and pecans. Turn into ungreased 2 quart dish. In separate bowl combine brown sugar, melted butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45-55 minutes. Serve warm with vanilla ice cream and whipped cream.

Apple Fritters
2 c. flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. sugar
2 eggs, beaten
1 c. milk
Scant 3 c. chopped apples (leave skin on)

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients. Stir until batter is smooth. Chop apples. Add apples and blend together. Drop by spoonfuls into hot fat at 375 degrees. Fry until golden brown, turn once. Makes about 30 fritters.

Apple Cheese Toast
6 SERVINGS:

1/2 c. applesauce
6 (1 oz.) slices American cheese

Spread applesauce on bread. Top with American cheese. Broil until cheese melts. May be open faced or topped with bread slice (toasted).

Tortilla Apple Pie
8 inch flour tortillas
Brown sugar
1 cube margarine or butter, melted
1 lg. can apple pie filling
Cinnamon
1 sm. carton whipping cream, unwhipped

Use 9 or 10-inch pie plate. Place one tortilla in bottom and brush with melted butter. Spread with some pie filling. Sprinkle with brown sugar. Drizzle with cream. Repeat layers, using 5 or 6 tortillas. End with tortilla. Brush with butter. Sprinkle with cinnamon and pour remaining cream on top. Bake at 350 degrees for about 45 minutes. Cool. Serve with whipped cream or ice cream.

Apple Burritos
12 flour tortillas
1 can Apple pie filling

Spoon out a little on each tortilla, roll and put in a 9x13 baking pan. Heat, but not boil: 1-1/2 c. water
1-1/2 .c sugar
2 sticks margarine

Add: 1 tsp. cinnamon
1/2 tsp. nutmeg (optional)

Pour over burritos. Add chopped pecans (optional). Bake 350 degrees for 40 minutes.

Apple Burritos
1 pkg. tortillas
4 tart apples, sliced thin
Dash of cinnamon
Sprinkle of sugar
1 tsp. brown sugar
Vanilla ice cream

Grease rectangular baking dish well. Warm 8 tortillas slightly until soft. Place 1/2 of tart sliced apple in center of burrito. Sprinkle with sugar, dash of cinnamon, and teaspoon of brown sugar. Roll burrito style. Place seam side down in greased baking dish. Bake at 350 degrees for 20-30 minutes. Serve warm with scoop of ice cream.

Apple Crisp
6 c. sliced apples
1-1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
3/4 c. milk
1/2 c. Bisquick mix
2 eggs
2 tbsp. softened butter

STREUSEL TOPPING:
1 c. Bisquick
1/2 c. chopped nuts
1/3 c. packed brown sugar
3 tbsp. butter

Preheat oven to 325 degrees. Grease 9 x 13 inch pan. Mix first 4 ingredients. Place in greased pan. Beat next 4 ingredients until smooth. Pour over apples. Mix topping ingredients until crumbly. Sprinkle over entire top of apple mixture, covering ALL areas. Bake for 55 to 60 minutes. Serve warm with Cool Whip.

Microwave Apple Crisp
1 can apple pie filling
1/4 c. Bisquick
1/4 c. quick cooking oats
2 tbsp. brown sugar
2 tbsp. butter
1/2 tsp. cinnamon

Place 1/2 cup apple filling in each of 4 microwave dessert dishes. Mix remaining ingredients with fork until crumbly and sprinkle 2 tablespoons over each of the apples in each dish. Cover with waxed paper and cook on HIGH until topping is melted and apples are hot, 3 to 4 minutes. Let stand uncovered at least 10 minutes before serving.

Apple Pancakes
2 c. Bisquick
1 c. milk
3 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
1 c. chopped, pared apple

Beat all ingredients except apple with wire whisk until smooth; stir in apple. Pour scant 1/4 cup batter onto hot griddle for each pancake (grease griddle if necessary). Cook until pancakes are dry around edges, then turn and cook until brown.

Candied Apples
1-1/2 c. sugar
3/4 c. water
10 red hots
6 lg. cooking apples

Heat first 3 ingredients in saucepan. Core and peel apples. Place the apples that have been cut in half in the sugar mixture. Bring to a boil. Let boil gently for 20 minutes, turn apples occasionally. Eventually froth from the liquid will cover apples completely. Do not allow apples to get too soft or sugar mixture too syrupy. When soft, remove from pan. Cool and serve.

Caramel Apples
30 to 35 caramels
1 can sweetened condensed milk
1 stick margarine

Melt above ingredients in microwave. Serve over apple slices. Can be reheated as necessary.

Caramel Dip for Apples
1 c. brown sugar
1 (8 oz.) pkg. cream cheese
Apples, sliced thin

Combine brown sugar and cream cheese until smooth. Slice apples thin and dip.

Butterscotch Dip for Apples
6 oz. butterscotch chips
1 can Eagle Brand milk
1 tsp. vinegar
2 tsp. cinnamon

Melt all together in double boiler or microwave. Serve with sliced apples.

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