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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
I would like to thank everyone for the recipes they sent in for me. I had
home coming at church today and the recipes I tried were really great.
Everyone at church loved them..Again, thanks to each and everyone of you.
Sue from North Carolina
This is for Andee in Los Angeles, your homemade dog food sounds
really good. I've been trying to find a recipe for a while. We have a
large Chihuahua who is 4 yrs. old and we just adopted a brother and sister
Chihuahuas, who are now 9 weeks old. We would like to give them homemade
food, but are afraid they wouldn't be getting enough nutrition. Do you add
any vitamins to this food? I guess I missed the other dog food recipes you
mentioned and would appreciate if you would tell me what
newsletter they were in.
Also, as an aside to Tona in Bama, I make a tomato - cucumber salad
very similar to yours. I do not use the green peppers, but I do add sliced
fresh basil. It's good. And I don't serve it with a slotted spoon, because
we love to sop up the juices with a chunk of Italian bread. Yum.
Gay in L.I.
I tried the
Sittin Chicken Steamer today from Cookschoice. Was very
impressed with how stable it was. I used my oven to bake my chicken.
I followed the directions with the butter and olive oil but think I would
change mine up the next time. It turned out great but love spicy
flavors. Plan to spice it by injecting it with marinade next time
for more flavor. I had never tried anything like this so the
online video (link toward the bottom of the page) was helpful
in understanding how to use the steamer.
Nancy
Many, many thanks for the reply on the Crispy green bean fries from
gramaj. I did try to roast green beans but they were tough. Also thanks
for the responses about the flies coming in when the door is held open a
little too long.
Nancy, I do hope your brother had a good report from his biopsy.
Thanks again, Grace from Alabama
Hi Nancy and all Nancylanders,
I have a request I hope someone can help me with. Son and I ate at Texas
Roadhouse the other nite and it was fabulous. They have the best biscuits
I've ever tasted. The biscuits have a cinnamony taste and are served with
cinnamon butter. Would anyone have the clone recipe for these. I would
greatly appreciate any help getting this recipe. I went to Texas Roadhouse
web site and they have a biscuit recipe there but it's not the same one.
Thanks for any help. Dianne in Wisconsin
For all you wonderful cooks who sent the chicken cacciatore recipes, I
thank you. I printed them all and will
try them all. Gay in L.I.
Print REAL coupons from your computer at CoolSavings! Just click here!
Cashew Shrimp Dinner
1 lb. med. shrimp, peeled, deveined
1 T. plus 1 t. cornstarch
1/4 t. sugar
1/4 t. baking soda
1/4 t. salt
1/4 t. pepper
1/2c. veg. oil
1/2 c. chop onion
1/2c. chopped bell pepper
1 clove garlic, minced
1 c. chopped unpeeled zucchini
3-1/2 c. cooked rice
1 c. cashews
Cut shrimp in half lengthwise. Combine next 5 ingredients, mix well. Add
shrimp and toss gently to coat. let stand 15 min. Heat oil in large
skillet med./ high heat, add shrimp cook 3 min. Remove shrimp set aside.
Drain off drippings and reserve 2 T in skillet. Sauté onion, bell pepper
and garlic until tender then add zucchini and sauté 2 min. Stir in shrimp,
rice, and cashews cook over low heat until thoroughly heated. Serve.
Bobbie in NC
Although the recipes have not been upload to the site (yet) I have added
many new recipes from the newsletters for April and May 2007. I will
upload them sometime tomorrow morning and will be available from
the Alphabetical Recipes Index page.
Recipes (Alphabetical)April
07
Recipes
(Alphabetical) May 07
Wanted to get May current and most of April done. I need to check over
them to make sure that none of them have corrections in later newsletters.
Nancy
Spicy Hot Pintos
1 lb. dried pinto beans
1/4 lb. salt pork cubed
1 clove garlic, minced
6 jalapeno peppers, seeded and chopped
3 green onion chopped
2 med. tomatoes, peeled, chopped
1 t. dried whole coriander
Sort and wash bean and put in large Dutch oven. cover with water and bring
to boil. boil 2 min. Remove from heat and cover and let stand 1 hr. add
salt pork and garlic to beans, cover bring to simmer for 30 to 40 min.
Stir in rest of ingredients and simmer another 30 min or until beans are
tender.
Bobbie in NC
I am looking for a fried pie using biscuits and fruit in the middle. I
thought I had seen one on Nancy's recipes, but I can't seem to find it.
Can anyone help me out. I wanted to use biscuits, cup fruit with sugar and
cinnamon, seal the biscuits and fry. I hope someone has a recipe that I
can use.
Betty T, Ga.
This is for Sally in PA about cleaning her awning. Get some "30 Second"
cleaner at your hardware store. That's what we clean our Patio furniture
with and it's so easy to use. Just spray it on and in 30 seconds you can
wash it off with a garden hose. We clean the mildew off our house and
driveways also. And yes, it just takes 30 seconds.
Alis from "wet" Washington State
To Barb in San Diego, who asked in the May 19th newsletter if I'd post the
ideas for the Cook's Choice Bowl Maker, there are several ideas in the
April 23rd newsletter and
www.cookschoice.com has recipes as does the forum there. In general,
though, any cake/brownie/cookie/bread/pancake mix or homemade equivalent
will work in the pan and you can fill the well with whatever you like;
pudding, fruit, ice cream, whipped cream, jello, jam, syrup, etc. Nancy
said she used it to make jello bowls. I hadn't tried that but I will now!
I've even used it for sausage and eggs and it was great! If you can fit it
into the bowl and if it will hold it's shape after being cooked or
refrigerated, it's worth a try! I find recipes I like and adapt them to
the Bowl Maker.
Here's one example:
In the May 19th newsletter, there's a recipe for Strawberry Stuffed French
Toast. I've looked at that recipe several times today and considered how I
could adapt it to the bowl maker and here's what I've come up with at this
point. I'll use that recipe but instead of using bread, I'll make up some
biscuit dough and press a little of that into the bottom of the bowl
maker. Then I'll top it with the cream cheese mixture and some berries and
a little more biscuit dough. I won't use the egg but will just bake at
about 325 degrees until the biscuit tops are golden brown. When they're
done, I'll remove them from the oven and let them cool a bit before
removing them from the pan. I'll more than likely fill the bowls with a
little more strawberry and top with fresh whipped cream or maybe a little
powdered sugar or even the strawberry syrup that's mentioned.
I hope this helps out!
Denise at www.cookschoice.com
I am looking for recipes cooked in microwave and that can be cooked in a
dorm on campus I am trying to make a cook book for my daughter who is off
to Penn state campus in the fall.
Shari
This is for Barbara of Al. and everyone making those wonderful strawberry
pie. In my high school home ec. class I had a wonderful cook for a teacher
and she told us to use about 1/2 t. almond extract in our berry pies and
it would bring out the flavor. I use it all the time in all of my berry
pies.
Madelyn of Ar.
For Evelyn's of Tenn. In my opinion you have the best cook ware you
can buy. My mother got a set 30 some years ago and when she passed on I
got the cook ware, being the old girl alive. I have had it several years
and it still looks like new. I use the stainless steel cleaner on it
almost every time that I use it. It is the easiest pots to clean, using
the cleaner that I have ever had. I LOVE IT!
And Nancy that is a fabulous thing that you did putting the recipes in
year and alphabetic order. Now I can write one down that I don't have time
to copy and go back and pull it very simply.
Thanks again. Madelyn of central Ar.
Hi Nancy, Siggy, Ditto and everyone in Nancyland. In the 5-19-07
newsletter Susie in Indy wanted to know how much chicken to use in the
second recipe for Chicken Cacciatore. Susie, I use anywhere from 1-1/2 to
2 pounds of chicken in the recipe. I hope you enjoy it.
In the 5-18-07 newsletter Jan G. in GA wanted some beef, pork and chicken
casseroles for her upcoming party for her parents. This recipe has always
been a request for our family gatherings.
Betty in MD
Gourmet Chicken Casserole
1/2 cup onion, chopped
1 cup celery, chopped
2 Tablespoons butter
1 can cream of mushroom soup
1 can mushrooms, drained
1/4 cup cream sherry
1/2 pint sour cream
3 cups cooked chicken, cut in bite size pieces
Sauté the onion, and celery in the butter. Combine the rest of the
ingredients. Place in a casserole dish and bake at 350° for 30 minutes.
Add:
1 cup Pepperidge Farm dressing
1/4 cup melted butter
1/2 cup dried cranberries
Add one ingredient at a time over the casserole and then return to oven
and bake another 15 minutes.
Nancy, you were talking about the little Jell-O salads you made.
I've made similar ones using some shredded cabbage (Cole slaw mix),
sometimes some finely chopped broccoli, cauliflower, & onion. The onion is
really good. BUT instead of all the water in in the Jell-O, substitute
some fat free Italian dressing, about 1/3 cup depending on your taste. It
makes a truly wonderful Jell-O salad with lime or lemon Jell-O.
Anne from Fl
Comment
I am big on Jell-O salads. I use sugar free Jell-O and add whatever
sounds good in the Jell-O. Radishes with look very pretty in the
Jell-O. It gives it color and some flavor. Celery is great
because it is crunchy. When I put Jell-O in a mold I often decrease the
liquid just tad and make sure I spray the mold. This way it helps
the Jell-O firm up better when it comes out of a mold. The Better
Baker Bowls (3") are just the right size for me. Today I made more
Jell-O and chopped up fresh apples (soaked in a small amount of lemon
juice) with walnuts for a Jell-O salad. The fun thing about making
Jell-O salad molds is you can make one kind of Jell-O and many different
salads with one mold. I make one kind in one or two of the cups and
something else in the others. Lemon and Lime Jell-O are my favorites
because I can add a variety of things to them. If I want color I use
strawberry or cherry. I love strawberry Jell-O and use applesauce for 1/2
the liquid and water for the rest. The only vegetables I haven't tried in
the Jell-O are broccoli, mushrooms and cauliflower. They just don't
taste right to me in Jello.
Nancy
Barb in San Diego, I found out why you got a foreign language. Instead of
Glucerna, I typed Lucerna. It should be
www.glucerna.com/offer/landing.aspx?s=shakes
I checked just to make sure and the offer is still good. You will need a
code. I used cooking2. Again, sorry for the inconvenience. Must have been
a senior moment typing problem.
Karen, SW Arkansas
I previously asked about a recipe which Lindsey sent in for her Best
Beer Batter for Fish.
"You take 1 cup of Shore Lunch breading, and 2 cups of Goldn Dipt
breading, and add flat beer to your liking."
Thank you for your reply Lindsey, but I was asking what Shore Lunch
Breading was. I know what Golden Dipt is and figured the 1 cup of Shore
Lunch Breading was the secret ingredient. Thanks for your lightning fast
reply. I hope this gets in the newsletter and I get another fast reply.
I'll be thinking about beer battered fish until I figure this recipe out.
Diane in Albuquerque
To Nancy and Neighbors
These are great for night of POKENO or just as an appetizer before a
barbecue or sit down dinner. Hope someone can use the recipe. I got it
from the Simple and Delicious Magazine. I'm serving them at the same
gathering that I plan to serve the Fried green Beans and Wasabi Ranch
Dressing Dip that GramAJ sent in.
What would we do without each other?
Spicy Stuffed Mushrooms
1/2-lb bulk spicy pork sausage
24 large fresh mushrooms
1/2-cup chopped green onions
1/4-cup minced garlic
1/4-cup butter
1-cup seasoned breadcrumbs
1-cup shredded Pepper Jack Cheese (divided)
Cook down the sausage and drain. Remove stems from the mushrooms and
finely chop; set caps aside. Saute the stems, onions and garlic in butter
for 4-5 minutes. Stir in the sausage, bread crumbs and half of the cheese.
Spoon about 2-tbspn into each mushroom cap - place on a foil lined baking
sheet and sprinkle with remaining cheese. Bake at 350° for 20-25 minutes.
Makes 2-dozen.
Susana in Louisiana
This is for GramAJ
Thanks so much for taking the time to type up the lengthy recipe for Fried
Green Beans and Wasabi Ranch Dip. I want to serve this at an upcoming
gathering. I'll have to let you know how much they were in enjoyed. I know
they will be.
Susana in Louisiana
Hi Nancy, Furbabies and all in Nancyland. I have been reading these
wonderful recipes and tips for a while now and decided it's time to write.
This is for Laurine in NNY and Barb in Cle Elum, Wa.. I have used
diatomaceous earth, the food grade type for ever. I have bred and
raised a good many kitties since I was young and have used DE for flea
control. This absolutely works and is not harmful to the animals. In fact,
we put in the animal feed and in our own food that we store. It keeps out
all types of bugs. If is not harmful for ingestion as it takes care of
internal parasites too. But please, if you are going to use this, it must
be Food Grade DE. Not the kind people use for their swimming pools.
Also, being a former Amish gal, that went over to the Mennonite order, I
can provide recipes for Amish and Mennonite dishes from my parents
cookbooks.
Thanks for letting me join you all.
Susie in Missouri Ozarks
Hot Curry Indian Salad
2c.cooked,chopped chicken
3 hard boiled eggs, chopped
1c.finely chopped celery
1/2c. raisins
1 (103/4oz) can cream of chicken soup undiluted
1/2 c. mayonnaise
1 T lemon juice
1 1/2t. curry powder
1/4t. pepper
2 T. coconut
1/4c. chopped walnuts
Combine first 9 ingredients and stir well. Put into a lightly greased 1
1/2 qt. casserole. Sprinkle with nuts and coconut. Bake 400 for 30 min. 6
servings
Bobbie in NC
I would like to thank Susie from Indy for her Roast Beef W / Green Beans.
I will try that for the party. It sounds easy to make and would be good
too. The Bean receipts sound good also. Again, THANK YOU.
Jan G. from CA.
Cheetahtu
http://geocities.com/cheethtu
I found this recipe a long time ago in a book called "The I Hate To Cook
Book" by Peg Bracken. I have made it often. Everyone likes this.
Skid Road Stroganoff
8 ounces uncooked noodles
1 beef bouillon cube
1/3 cup onion, chopped
1 garlic clove, minced
2 Tablespoons cooking oil
1 pound ground beef
2 Tablespoons flour
2 Teaspoons salt
1/3 teaspoon paprika
2 3-ounce cans mushrooms
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
chopped parsley for garnish if desired
Start cooking noodles, first dropping a bullion cube into the water. Brown
the garlic, onion, and crumbled beef in the oil. Add the flour, salt,
paprika, and mushrooms, stir, and let it cook about five minutes. Add the
soup and simmer about ten minutes. Stir in the sour cream keeping the heat
low so it won't curdle. Let it all heat through. Put the cooked noodles on
a large platter and put the Stroganoff mix on top. Garnish with parsley if
desired.
Jeane in PA
This is for Peggy from Belleville, Ontario, Canada. From the November 4,
2006 newsletter, your recipe for the Tomato Soup Cake is absolutely
wonderful. I have just gotten around to making it and I'm sure glad I did.
My husband didn't want the raisins, so I used chopped pecans and I guess
it depends on the type of pan you bake it in, I used a 9"x13" glass
casserole and baked it at 350 degrees for 40 minutes. But anyone that
likes spice cake will like this. Thank you so much for the recipe.
Susie in Arkansas
Dear Nancy,
Our prayers and thoughts are with your brother, John, and you and all your
family.
A big thanks to Caroline MO in the May 16th newsletter for her scale for
reducing recipes! Just what I needed.
For Carole with an E in Calgary here is the link to Paula Deen's potato
casserole recipe. It was on the site for yesterday.
http://www.foodnetwork.com/food/recipes/
I don't know if we are allowed to post anything from the Food
Channel, so I did the next best thing. The casserole does look good!
Now for Gay in L.I.from the same newsletter, here is a good recipe for
chicken cacciatore. Mine is very similar, but I can't find the cookbook I
use for it this morning. Senior day, I guess. LOL
Chicken Cacciatore recipe
http://www.recipegoldmine.com/worlditalian/italian22.html
1 (3 pound) broiler-fryer chicken (I use boneless, skinless chicken
tenders)
2 cups water
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 cup dry white wine
1 medium onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
Remove from heat and cool. Pour stock into a measuring cup to make 2 cups
and refrigerate. skim any fat from top of reserved stock when cooled.
De-bone the chicken. Discard bones and skin. Cut chicken into chunks.
Place all ingredients in a pot and cover. Bring to a boil, turning heat
down immediately. Simmer 30 minutes, uncovered, or until sauce has
thickened. Serve on a bed of rice.
Have a great day, Nancy
Chris in NM
For Geoann May 15 N/L
The bread base is made in a bread machine but I think you could use a loaf
of store brought frozen dough with good results.
Bob in Adelaide South Australia
SPINACH and fetta pie
Serves 6
Spinach _filling can be made a day ahead
500g(1 lb) broccoli, chopped
Bread Base
3 cups Bread Mix
1-1/2 tsps dry yeast
1/4 tsp chilli powder
1/3 CUP Parmesan cheese
1/4 CUP olive oil
1cup water
Filling
1/2 CUP ricotta cheese
4 ozs fetta cheese, crumbled
1 Tbsp grated Parmesan cheese, extra
Spinach filling
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 tsp thyme
2 bunches (1kg 2 lbs) spinach, roughly chopped
Add ingredients 2 to 7 to bread machine. Process on Dough cycle.
Spinach filling
Heat oil in pan; add onion, garlic and thyme, cook, stirring, until onion
is soft.
Add spinach, cook, stirring, until spinach is wilted and most of the
liquid is evaporated. Lightly oil 10" pie dish. Add broccoli to large pan
of boiling water, boil 1 minute, drain, rinse under cold water; drain
well.
Turn dough onto floured surface, halve dough. Roll half until large enough
to line prepared dish. Spread spinach filling over dough, top with
broccoli, ricotta and fetta.
Roll remaining dough until large enough to cover pie, seal edges with
fork. Bake, uncovered, in 200ºC (400ºF) oven for 30 minutes, sprinkle with
extra Parmesan, bake 10 minutes or until browned. Storage Covered, in
refrigerator
Here is a recipe I have had since 1947, moved from Blackberry country, so
haven't had it in awhile, but maybe some of you would like it.
Wild Blackberry Cake
½ C shortening
1 C sugar
2 C flour
1 C berries
3 Tbs. sour milk
½ tsp. nutmeg
1 tsp.cinnamon
1 tsp.soda
½ tsp. baking powder
This is all the directions I have. Frost as desired.
marsi in AZ.
Hi Nancy,
You are the greatest! I enjoy your recipe site so much. It brings much
happiness in to my life.
I have a question: How do you keep bananas from turning brown in leftover
banana split cake.
Thanks, Virtreecy M
Hi Nancy,
This is for Cheryl concerning the "Cake Balls Dipped in Chocolate". This
site might prove helpful.
Cake Balls Recipe | Recipezaar. I love your newsletter and have found some
delicious recipes. Sometimes I change things around to put a more personal
spin on them. I also have perfected a few recipes that I plan on entering
into contests. I will be 50 on August 17th (the end of the "boomer" era).
I feel it is time to step out of my "comfort zone" and attempt something
new! I have always enjoyed cooking and baking, (my love to EAT has spurred
me on!) Well, wish me luck and I will be sharing recipes with everyone out
in "Nancyland" real soon!
Jeri Kaufman
Good morning Nancy,
Below is my Snickerdoodle recipe that I have made for years. A member in
the Sat. newsletter was asking for a good recipe. This is the best! Also I
have included a dish a good friend and co-worker gave me. We will make it
again and again. It is so yummy!
I hope you aren't getting any wild weather this week! We have flash flood
warnings out through Thurs. It looks like it will rain any minute here.
Take care!
Chris in NM
Snickerdoodles from the 1963 Betty Crocker Cooky Book
1 c. shortnening, part butter (I used 1 c. butter)
1 1/2 c. sugar
2 eggs
2 3/4 c. Gold Medal Flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbl. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. Mix shortening (butter), 1 1/2 c. sugar and eggs
thoroughly. Blend flour, cream of tartar, soda and salt and stir in. Chill
in refrigerator for about 1/2 hour. Shape dough in 1" balls. Roll in
mixture of 2 tbl. sugar and cinnamon. Place 2" apart on ungreased baking
sheet. Bake 8 - 10 minutes. These cookies puff up at first, then flatten
out. Makes
6 doz. cookies. Store in air-tight container.
Note: If you use Gold Medal self-rising flour, omit cream of tartar, soda
and salt. The chilling of the dough first makes a richer and softer dough.
Do not cook any longer than the time stated and the cookies will stay soft
and chewy.
Very good! By the way, this recipe is in Berty Crocker's recipe card
collection from the 1970's! It is not on her web site, though.
Beef Paprika from a friend and T & T
1 3/4 pounds boneless beef sirloin, trimmed and cut into 1" cubes - I used
tip steak
1/8 c. olive oil
1 whole onion, sliced
2 cloves garlic, minced
2/3 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoon paprika
1/2 teaspoon dry mustard
dash ground cayenne pepper
1 ½ c. water
2 tablespoons flour
1/4 cup water - I wouldn't use quite as much next time
Place meat, onion, and garlic in lg. skillet and brown. Stir and cook till
onions are tender and beef cubes are browned. Stir in catsup,
Worcestershire sauce, sugar, salt paprika, mustard cayenne and 1-1/2 c.
water. Cover and simmer 2 to 2-1/2 hours. Blend flour and water, stir
gradually into meat mixture. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Serve over noodles. 6 - 8 servings Serve with green
beans and spaetzle with special Bavarian sauce (Bird's Eye). Serves 4 to 6
For Eileen in Simi Valley,CA who is looking for a recipe using an
Aebleskiver pan.
This is one I use
2 cups buttermilk
3 cups flour
3 eggs, separated
1 tsp. baking powder
1/2 tsp.salt
1 tsp. soda
2 Tbsps. sugar
Applesauce
Beat egg yolks. Add sugar, salt and milk; then add flour, soda and baking
powder which have been sifted together. Last, fold in stiffly beaten egg
whites. Place small amount of shortening in each depression of aebelskiver
pan and fill 2/3 full of dough, then barely cover apple sauce with a few
drops of dough. Cook until bubbly; turn carefully with fork and finish
baking on other side. Serve with butter and maple syrup, jam or brown
sugar. Avoid spilling apple sauce in cups as this will cause the
aebelskiver to stick. Fresh apple slices may be substituted for apple
sauce.
Family Favorite Aebleskiver
3 cups prepared biscuit mix
2 Tbsps. cooking oil
1 1/2 cups milk
1 egg
Add salad oil, milk and egg to biscuit mix and beat until smooth. Bake as
dirrected above. My pan is made of cast iron and I like to cook cornbread
balls with it on top of the stove.
Evelyn in AL
Here are two rhubarb recipes for those asking. Spring has not sprung at
our home until we had had both of these to eat! They have been TNT for
many, many years.
Rhubarb Crumble
1 cup brown sugar
3/4 cup oatmeal
1 cup flour
1/2 cup melted butter (I use margarine)
1 tsp cinnamon
Mix brown sugar, oats, flour, butter and cinnamon until crumbly. Press 1/2
mixture into 9" square pan. Cover with rhubarb.
Take 1 cup white sugar and 2 Tablespoons corn starch stirred together in
pan. Add l cup water and 1 T vanilla and cook until clear. Pour over
rhubarb. Sprinkle remaining brown sugar mixture over top. Bake 1 hour at
350. Just sit back and wait for the complements to roll in!
Rhubarb Cake
1/2 cup oleo margarine
1 l/2 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. soda
1/4 tsp salt
l cup buttermilk or sour milk
1 1/2 cups finely chopped rhubarb
Cream oleo and brown sugar. Beat in egg. Sift (or mix if no sifter) dry
ingredients. Ad to mixture alternately with sour milk. Fold in rhubarb.
Pour in 9 by 15 greased pan. Sprinkle over batter: Mixture of 1/4 cup
sugar and 1 twp. cinnamon. Bake at 350 for 45 min.
Note: You may use milk with a bit of vinegar in it for a buttermilk
substitute. This cake needs no frosting. It is a moist cake and everyone
asks for more.
From: Sandy in Ohio
Re: Awesome cleaner for your mat.
Where can I can the formula for Awesome cleaner? Getting new puppy in a
couple weeks and I know what's in store for me!
Thanks!
Ann
